Today’s Story: Domaine Philippe Charlopin
Domaine Philippe Charlopin was established by Philippe when he purchased his first vines in Gevrey-Chambertin in 1978. The son of a vigneron who rented vines rather than owned his own, Philippe comes from humble beginnings and started his own career as a vigneron-ouvrier in 1977. Throughout his early years, Philippe was a student of the great Henri Jayer and his winemaking philosophy is greatly impacted by Henri, with the two later becoming close friends. Though Philippe expanded with a parcel of Clos St. Denis in 1983 and later throughout various appellations, he only made Pinot Noir until his son Yann joined the domaine in 2004. Yann was passionate for crafting white wines, so they purchased 5 hectares of vines in Chablis, 2 hectares in Pernand-Vergelesses, and a small parcel of Corton-Charlemagne to augment their portfolio with Chardonnay. Today, Domaine Philippe Charlopin encompasses 25 hectares of sustainably farmed vines across 36 different appellations which are divided into 140 parcels.
Today’s Wine: 2011 Gevrey-Chambertin Vieilles Vignes Morceaux
100% Pinot Noir; 13% ABV
The 2011 Morceaux is pale to medium ruby in color and moderately transparent. I let this breathe in the glass for about 30 minutes, allowing the nose to reveal aromas of black cherry, dried strawberry, blue florals, forest floor, worn leather, asphalt, tar, dried green underbrush, incense, and light oak. Once in the mouth, this wine showcases notes of cherry, cranberry, black raspberry, blood orange, violet, wet gravel, tobacco, rocky soil, iron, green herbs, and sandalwood. This is medium-bodied with medium (+) acidity, medium (-) tannins, and a medium (+) length finish. Sourced from 60- to 100-year-old vines planted in clay and limestone soil.
Price: $90 (though this is tough to find in the US and looks to originally sell around $65). This is a gorgeous Gevrey-Chambertin from one of the tougher vintages in recent past, and it doesn’t show pyrazines like some of the other 2011 Burgundy I’ve had. Pair this with beef bourguignon, saddle of lamb, or coq au vin.