Clos Saint-Jacques Gevrey-Chambertin Premier Cru 2006 0,75L
6 in stock
| Weight | 3 kg |
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| Dimensions | 12 × 40 × 12 cm |
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| RP | 92, 93 |
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| Vintage | 2006 |
| Volume | 0,75 |
ROBERT PARKER ” Rousseau’s 2006 Gevrey-Chambertin Clos St.-Jacques – which received 75% new barrels this year, rather than 100% as in 2005 – is strikingly pungent and bracing even in the nose, mingling fresh sour cherry, cherry pit, bitter-sweet herbal concentrate, iodine, peat, and hints of game. This attacks the palate as its aromas anticipated, and hints of black pepper and chalk add to the invigorating sense of grip. Even (as this was when I tasted it) prior bottling – which at Rousseau involves pumping and bottling – the overall impression here is relatively spare and delicate. But this offers a fine example of how this need not preclude sheer flavor intensity or energy, present in spades here. The finish is impressively pungent and piquant, and one can safely assume at least a decade of fascination is in store for the owners of bottles. Since Eric Rousseau – as mentioned in my issue 170 run-down of his methodology – does not on principle utilize a sorting table, I imagined the aftermath of hail in 2006 presenting a special challenge to his pickers and to bottled quality, but it was one he and his team clearly surmounted. Clos de Beze, Griotte-, and Chapelle-Chambertin were the worst-effected, relates Rousseau, along with numerous of his village-level parcels. Potential alcohol levels are closer to 2003’s record highs than they are to those of 2005, but the finished 2006s – while hardly as successful as their immediate predecessors – do not suffer any spirituous roughness or heat, and are thus free to effectively make their relatively light, bright, and in the best instances distinctive statements. Rousseau reports – and my limited opportunities for comparison confirm – that the initially rather austere and even brittle, disjointed personalities of these wines were ameliorated in the course of elevage, and the best of them have blossomed beautifully. (I was unable to taste several top wines here after bottling, so my notes on those are based on a representative sampling and blending from cask shortly before bottling.) “
Clos Saint-Jacques Gevrey-Chambertin Premier Cru 2006 0,75L
Exceptional Burgundy Premier Cru
Discover the exceptional Clos Saint-Jacques Gevrey-Chambertin Premier Cru 2006, a rare gem from Burgundy’s esteemed Côte de Nuits region. This vintage stands as a testament to the revered terroir that produces some of the world’s most collectible Pinot Noirs. Crafted in 2006, a year celebrated for its near-perfect growing conditions, this Premier Cru boasts a captivating history and unparalleled depth, making it an investment-grade selection sought by discerning collectors and connoisseurs.
Traditional Burgundian Craftsmanship
This 2006 Clos Saint-Jacques is meticulously crafted using traditional Burgundian winemaking techniques, emphasizing gentle hand-harvesting and natural fermentations that preserve its exceptional purity. The grapes, sourced exclusively from the legendary Clos Saint-Jacques vineyard—renowned for its limestone-rich soils—imbue the wine with a distinctive minerality and refined structure.
Compared to other Premier Crus, this bottle exhibits a remarkable balance of power and elegance, offering collectors a premium addition that promises both immediate enjoyment and aging potential.
Heritage & Investment Value
Clos Saint-Jacques has long been revered as a jewel within Gevrey-Chambertin’s portfolio, with a heritage stretching back centuries. The 2006 vintage, limited in production, is especially prized given its optimal climatic conditions, enhancing both rarity and market demand.
Esteemed among Burgundy aficionados, this Premier Cru consistently appreciates in value, making it a strategic acquisition for investors prioritizing prestige and long-term growth.
Exquisite Sensory Experience
Experience a complex bouquet of ripe black cherries, subtle earthiness, and delicate floral notes that unfold upon aeration. The palate reveals layered flavors of cassis, spice, and a hint of slate, culminating in a long, velvety finish that reflects the vineyard’s mineral-rich terroir.
Ideal when decanted an hour prior to serving at 16-18°C, this wine pairs exquisitely with gourmet dishes such as roasted duck, wild mushrooms, or aged cheeses. Proper cellaring in a cool, humid environment will preserve its exceptional qualities for decades.
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