Located along the foot of the Cote d’Or escarpment, to the south of Dijon and with the broad Saone valley plain to its east, Gevrey-Chambertin is one of the largest villages in the entire Cotes de Nuits region. It is noted for the production of red Burgundy wines at village, premier cru and grand cru levels.
The vineyards surrounding the town are criss-crossed by short stone walls, or clos in French, which date back to the medieval period and are dotted with ancient stone buildings and canons. As a result, the landscape is often described as being like a medieval storybook.
Aside from a few hotels, most of the accommodations in the village are small, family-run guest houses that offer a variety of amenities for a reasonable price. Some are housed in 17th century structures, while others have a more contemporary feel. Many of the rooms feature traditional French decor, including elaborate window treatments and gold frames.
Hotel Chez Guy is a popular guesthouse in the center of town, with rooms that are well-appointed and decorated in classic French style. It offers many services, including a Michelin-rated restaurant and wine tours of the vineyards.
Another popular option in the town is Les Deux Chevres, which is a 17th century guesthouse with luxury suites that can accommodate couples, friends or families. It also hosts a restaurant with a Michelin star and offers wine tours of the vineyards in four-wheel drive vehicles.
The Gevrey Chambertin Grand Cru vineyards are arguably the most famous and important in the entire Cote d’Or. It is often said that the Emperor Napoleon was a huge fan of this wine, and according to Louis-Constant Wairy, he would drink a bottle of Chambertin every day.
As such, it’s not surprising that the Grand Crus of Gevrey-Chambertin are some of the most sought-after Pinot Noirs in the world and demand equally high-toned dishes to pair with them. But while you should certainly indulge in a bottle of these famous grands crus (as well as the lesser known ones), I think it’s worth spending time on the lower-priced village level Gevrey-Chambertin wines, too.
Generally speaking, they’re very well made and can develop in the cellar for decades. They’re typically richer and fuller than the aforementioned grand crus, and often have an intense, complex character to them.
Some of these wines are especially suited to grilled meats, such as lamb, rib steak and beef Bourguignon. They also pair well with stews and strong-flavoured dishes, such as rabbit stew and coq au vin.
I’ve always thought of Domaine Duroche as being a model for what Gevrey can produce, and their latest vintages in particular are no exception to this rule. I’m especially fond of their 2015s, which are deep purple in color with aromas of black cherry, licorice and menthol.
In my opinion, they’re the best examples of the transparency and fine tannins that Gevrey is capable of producing, with an inherent structure and dark earth signature synonymous with the village.