Jean-Claude Rateau Gevrey-Chambertin red 2023

PRESENTATION OF DOMAINE JC RATEAU
+ ALL HIS OTHER CUVEES IN STOCK

Jean-Claude Rateau Gevrey-Chambertin red 2023

Caution, it is still far too young at its release in December 2024, forget it for a few years!!

Technical sheet written by the domaine :

In Gevrey Chambertin, some village appellation climates nestle under the grand crus and premiers crus, to the south of the commune. Our two plots, En Etelois and Les Epointures, produce fragrant, fine, and indulgent Gevrey from their youth. An elegance that pleases our Beaunois palates. Beautiful deep clay-limestone soils rich in iron, their red color attests to this. Good aging potential, fully blossoming after a few years, a wonderful accompaniment for any stewed dish even with fine spices.

Whole-cluster harvest 60 to 90%, fermentation with indigenous yeasts, light punchdowns morning and evening, long macerations with daily tastings at the end of alcoholic fermentation. Then long aging in wood (4 to 10-year-old barrels, no new barrels, the oaky style is not that of the domaine) on lees without racking. Final racking with compressed air to limit the use of pumps. Kieselguhr filtration (Kieselguhr is a variety of diatomite, a siliceous sedimentary rock of organic and fossil origin, composed of fossilized remains of diatoms. Its grain size generally ranges from 10 to 200 µm. It is soft and very light due to its high porosity. This property allows it to be used for filtration in the industry, notably for wine and brewing.) before bottling, bottling under inert gas to minimize SO2 additions.

In the Vineyard
Living soils. All our soils are plowed, with different sequences of work corresponding to the nature of each soil, as well as the time of year. Autumn hilling, spring de-hilling, light and superficial summer work, and of course respect for wild flora whenever conditions are more favorable (wet period, vegetation rest). The maintenance of fertility is based on composted manures, rare organic fertilizers, avoiding any excess.

A rich and adapted grape variety. We always favor mass selections and seek great diversity in our plots, either in single grape varieties or in co-planting.

A respectful pruning. Many vines are trained in cordons to promote better sunlight exposure for the grapes, producing smaller and healthier bunches. For older vines, we now practice a pruning method that limits pruning wounds and respects the sap flow of the vine (Guyot Poussard pruning).

Biodiversity and landscape. We respect every bush, bank, scree, and wall to shelter a varied fauna and promote a rich and complex flora. If necessary, we replant hedges. Fruit trees regain their place around the vines, and many plantings are planned.

In the Cellar
Of course, the harvest is manual, to gather, in good spirits, perfectly sorted grapes, at the peak of the vintage's maturity.

After a slow pressing for whites, or a light crushing for reds at the beginning of the maceration of the grapes or whole clusters, the musts spontaneously ferment with their indigenous yeasts.

The ideal is to obtain a wine without additives, except for the addition of the least possible dose of sulfur. Some cuvées are made without sulfites. Aging, in the cellar, favors wood, enamelled steel, and stainless steel.

Regular analytical monitoring and tastings allow for the production of wines without unnecessary manipulations. All wines are aged on lees, until bottling done at the domaine. Our wines are offered ready for sale, with bottle aging, in the ideal cellar for each cuvée.