2013 GEVREY CHAMBERTIN CHRISTIAN SÉRAFIN - 12x75cl

Tasting Notes

• 

  Goedhuis, December 2014

  Often this cuvée can be a little reserved when tasted from cask, but at the time of tasting in November it was quite fabulous. Generous, giving, full of rich plentiful dark fruits, fresh and lively, all in all a very appealing style.

• 

  Burghound, January 2015,
  Score: 88-91

  (30+ year old vines located in Etelois, Les Crais, Le Fourneau, Creux Brouillard, Roncevie and Les Seuvrées). Here too there is enough reduction to dominate the nose. There is good depth and vibrancy to the mediumbodied flavors that possess plenty of punch on the attractively well-detailed finish that displays a subtle minerality and only mild rusticity. A quality villages. Drink 2020+

• 

  Jancis Robinson, January 2015,
  Score: 16.5

  A punchy, up-front style with some chewy tannin but plenty of lively forest fruit to cover it. Not the sleekest Gevrey out there, but it works well on its own terms. (AH)

• 

  Burghound, January 2016,
  Score: 88

  Here too there is a hint of green tea to the intensely earthy and agreeably fresh dark currant aromas. There is good depth and vibrancy to the medium-bodied flavors that possess plenty of punch on the attractively well-detailed finish that displays a subtle minerality and only mild rusticity. A quality villages. Drink 2020+

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Producer

Domaine Sérafin Père et Fils

The Sérafin family are part of the establishment in Gevrey Chambertin. From when he took over from his father in the 1960 until his recent retirement, if you ever want to get in touch with Christian, you either had to call him as the rooster crowed in the morning or long after the sun had set. The rest of the time, he was working out in the vines or deep in his cellars. The domaine is now run by cousins Frédérique and Karine who are continuing the family tradition of making bold and structured wines. Their Pinots benefit from a period of bottle age and typically express fine tertiary characteristics. They do not fine or filter their wines, and only rack when necessary. Not shy of new oak, they use up to 50% on their straight Bourgogne and often 100% on the rest of their cuvées depending on the concentration. The wines tend to be ample and fleshy, and the richest ones need some cellaring in order to better integrate the spicy, cedarwood flavours.