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2019 Louis Boillot & Fils Gevrey-Chambertin Les Champonnet

Removed from a professional wine storage facility; Purchased direct from a distributor

7 available
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Ends Sunday, 7pm Pacific


92+ The Wine Advocate

...aromas of red berries and plums mingled with notions of raw cocoa, licorice and spices. Medium to full-bodied, velvety and refined, with fine, powdery tannins and a long, perfumed finish...

91-93Vinous / IWC

...very delineated on the nose of intense blackberry and wild strawberry fruit, demonstrating fine mineralité at this early stage. The palate is medium-bodied with supple tannins, fleshy on the entry and offering a mixture of red and black fruit laced with truffle and white pepper notes; very cohesive. This feels long and tender in the mouth. Excellent.


France, Burgundy, Côte d'Or, Côte de Nuits-Villages, Gevrey-Chambertin, Champonnet

Côte de Nuits is the northern part of the Côte d’Or and it includes the most famous vineyards and wine communes in the world. There are more Grand Cru appellations in the Côte de Nuits than anywhere else in Burgundy. Of the fourteen communes, or villages in the Côte de Nuits, six produce Grand Cru wines. They are Gevrey-Chambertin, Morey-St.-Denis, Chambolle-Musigny, Vougeot, Flagey-Échezeaux and Vosne-Romanee. Some of the vineyards within the Côte de Nuits are tiny, which adds to their prestige. The fabled Grand Cru vineyard La Romanee is barely two square acres. Altogether there are twenty-four Grand Cru vineyards. The region takes its name from the village of Nuits-Saint-Georges. Côtes de Nuits produces mostly reds from Pinot Noir, and the wines have been in demand for centuries. During the 18th century King Louis XIV’s physician recommended that for his health the king only drink wines from Nuits-Saint-Georges. Like most of Burgundy, the soils of the Côte de Nuit can vary greatly from one vineyard to another, though most are a base soil of limestone mixed with clay, gravel and sand.


Red Wine, Pinot Noir, 1er (Premier) Cru

This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.