Olivier Bernstein

Chambertin Clos-de-Bèze Grand Cru — 2013

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  • Vineyard Profile

    • This Clos is one of the oldest in Burgundy, having been created by the Abbey of Bèze in the 7th century. Since the 2009 vintage, Bernstein has been able to offer Chambertin Clos de Bèze from vines that are 60 years old. Upper portion of the east-facing slope features deep, partly alluvial, partly scree soils; rocks are of Bathonian origin. Lower down the hill are clay-limestone soils in varying proportions; marls and limestones belong to the Bajocian period with numerous marine fossils on the surface;

    • Vineyards: Chambertin Clos-de-Bèze
    • Cultivation: Lutte raisonnée (“reasoned protection”)
    • Viticulture: Two green harvests during the summer; sustainably farmed
    • Size: 14.67 ha (36.25 acres)
    • Elevation: 280 meters (918 feet)
    • Exposure: Eastern
    • Density: 10,000 vines/ha
  • Vintage Report

    • The 2013 winter was mild and humid. Budbreak took place later than usual, at the beginning of May. Spring began rather cold and rainy, especially in May. In all our plots, we were careful to have good grass presence in order to absorb water. Flowering was especially long because of low temperatures, beginning mid-June and ended in early July. Thanks to a nice summer, veraison took place in optimal conditions. The Burgundy harvest in 2013 began a month later than in 2011 and two and half weeks later than in 2012. We started on September 28 with Mazis-Chambertin (one of our oldest vines). Thanks to a wonderful and dry month of September, the sanitary state of the vines was good. We harvested beautiful grapes in our premier and grand crus from Côte de Nuits. Fortunately we finished just before the heavy rains that started around October 10.

    • Harvest Date(s): September 28-October 6
    • Average Yields: 30 hl/ha (2.22 tons/acre)
  • Vinification

    • Fermentation: No heating, only temperature control to avoid the temperature rising above 31 C (87 F); 50% whole cluster; indigenous yeast
    • Maceration: 5-7 days cold maceration; total maceration of 20-22 days
    • Malolactic: 100%
    • Barrel Aging: 16 months in 100% new oak from the forests of Jupiles and Fontainebleau
    • Coopers: Stéphane Chassin
    • Filtration: None
  • Technical Information

    • Varietal Composition: 100% Pinot Noir
    • Production (in cases): 300 cases
    • Production Case Pack: 6/750ml
    • Alcohol: 13%
    • Optimum Drinking: 2023-2060
  • Tasting Notes

    • One speaks of this wine in terms of the iron fist in the velvet glove. With its unique balance and extraordinary elegance, it has a powerful and high class personality, but at the same time, it is delicate, sophisticated and voluptuous; red fruits and oh-so-seductive oriental spices. Built for the long term, this wine will nevertheless reveal its secrets before Mazis-Chambertin or Chambertin itself.



  • Chambertin Clos-de-Bèze Grand Cru – 2013 – 93-95 points – Burghound.com

    "... ample floral characters adding a sense of elegance to the red currant aromas that express plenty of classic Gevrey elements. The rich, intense and powerful middle weight plus flavors possess an appealing sense of energy ..."

  • Chambertin Clos-de-Bèze Grand Cru – 2013 – 18 points – JancisRobinson.com

    "Very dramatic nose and full of life and fruit. In the Bernstein style with new oak in evidence but really well balanced and tight. Not massive but very burgundian and chock full of fruit. Long and energetic. Fine tannins hidden underneath."