Albert Bichot Gevrey-Chambertin Rouge 2016

Albert Bichot Gevrey-Chambertin "Les Evocelles" 2016 | High-altitude Pinot Noir

The "Les Evocelles" climat lies at the very northern edge of Gevrey-Chambertin, on the appellation's highest terraces. Here, where the soils are poor and the slopes steep, Albert Bichot produces a remarkably refined Gevrey with tension, precision, and mineral undertones. The 2016 vintage offers the ideal balance between power and finesse – a textbook example of terroir-driven Pinot Noir from the Côte de Nuits.

Vineyard and location – cool and chalky at the top

Les Evocelles is situated at the top of a slope, facing east, with a soil of calcareous brown earth over marlstone. This elevated position, nestled in a cool microclimate, produces wines with plenty of tension and a fine, layered expression of fruit and soil. The name 'Evocelles' possibly refers to 'falling stones' – fitting for the rocky character of the plot.

Vinification and maturation – elegance through control

The grapes are harvested by hand and carefully selected. Fermentation takes place in temperature-controlled wooden vats for 18 to 21 days. The wine then matures for 14 to 16 months in French oak barrels, 25 to 35% of which are new. This approach enhances the wine's natural structure without masking the terroir.

2016 vintage – classic and pure

2016 was a year of contrasts, with a late frost in April followed by a warm, dry summer. The low yields produced wines with concentrated aromas, silky tannins, and precise terroir expression. In this cuvée, this results in a refined Gevrey that is both accessible and young, and will also evolve beautifully.

Tasting notes

The nose combines strawberry, raspberry, lightly toasted notes, and floral hints of rose. After swirling, nuances of vanilla and licorice emerge. The palate is powerful yet refined, with fine tannins, fresh red fruit, and a distinct minerality from the terroir. The finish is long, fresh, and layered.

Serving suggestions

Ideal with slow-cooked or roasted meat dishes (beef, lamb, game), and with medium to mature cheeses.
Serving temperature : 15–16 °C
Dish tip : leg of lamb with rosemary or poultry with morels.

Storage potential

5 to 7 years and longer in a good cellar.

Awards

• Wine Spectator : 91/100

• Jasper Morris : 90–92/100

• Tim Atkin : 93/100