Olivier Bernstein

Gevrey-Chambertin 1er Cru “Les Cazetiers” — 2013

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  • Vineyard Profile

    • Unlike “Les Champeaux” on its terrace, here the vines are on a steep slope. The name indicates a fortified location, being not far from the château of Gevrey-Chambertin. Situated high on the slope within the commune of Gevrey-Chambertin. The soil composition varies greatly heading down the slope, with whitish marl at the top, rock outcrops in the middle and more alluvial soils near the bottom. The soil also features small stones that aid drainage and reflect the heat generated by the eastern exposure.

    • Vineyards: Les Cazetiers
    • Cultivation: Lutte raisonnée (“reasoned protection”)
    • Viticulture: Two green harvests during the summer; sustainably farmed
    • Size: 10.07 ha (24.88 acres)
    • Vine Age: 80 years
    • Elevation: 300-360 meters (984-1180 feet)
    • Exposure: East
    • 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: 35 hl/ha (2.59 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): 400 cases
    • Production Case Pack: 6/750ml
    • Alcohol: 13%
    • Optimum Drinking: 2018-2040
  • Tasting Notes

    • Discreet in youth, “Les Cazetiers” needs several years of cellaring. But when this wine does begin to express itself, it is elegant, complex and displays precision. The minerality and length of flavor in the mouth are a foretaste of the Grands Crus. A prince.



  • Gevrey-Chambertin 1er Cru Les Cazetiers – 2013 – 90-92 points – Burghound.com

    "... The mouth feel of the medium-bodied flavors is quite finely detailed with a bit more minerality as well that terminates in a lingering finish ..."

  • Gevrey-Chambertin 1er Cru Les Cazetiers – 2013 – 17.5 points – JancisRobinson.com

    "Dark crimson. Earthier and headier than the Champeaux. Then really rather refined, sleek fruit on the palate with some stoniness. Very refreshing. Well built."

  • Gevrey-Chambertin 1er Cru Les Cazetiers – 2013 – 92 points – Wine Spectator

    "Ripe, featuring black cherry, black currant and spice flavors, with a meaty texture. Fresh and long, picking up a smoky note on the lingering finish."