Domaine Geantet-Pansiot
The Domaine Géantet Pansiot in Burgundy is currently run by Vincent Géantet, who is the third generation of vignerons in his family, though the vineyards and even winery buildings have changed with each new generation, as a result of inheritance laws covering a widespread family. His daughter, Emilie, continues the tradition having set up on her own while son, Fabien, has been working alongside his father since the age of 12. Edmond Géantet began domaine bottling in 1955. Vincent joined his father in 1977, taking full charge in 1989.
The vineyards are run according to lutte raisonée, with no herbicides, just one or two anti-disease chemical treatments. The grapes are sorted on three tables de tri, the last of which is done berry by berry, after destemming. The uncrushed berries are cooled to 10°C for 10 days, then warmed to 22°C for fermentation to start. The tanks are punched down once and pumped over once a day, , after which the solids are given a light pressing and all the juice is left to settle for a week, so that any last sugar emerging from the pressed skins can finish fermenting. The wines are then matured in barrel for 15 months, with a couple of stirrings but no racking. 30% new wood is used on every cuvée, from Bourgogne Rouge to Charmes-Chambertin.
The Géantets now exploit 12 hectares, much of it with farming contracts. Half of this is village Gevrey Chambertin and a further three and a bit hectares generic Burgundy. A small cuvée of Ladoix has been added in 2007. The principal vineyards sold separately are :
Charmes-Chambertin, Grand Cru 0.45
Chambolle Musigny 1er cru Les Baudes 0.28
Chambolle Musigny 1er Cru Les Feusselottes 0.28
Gevrey Chambertin 1er cru Le Poissenot 0.63
Gevrey Chambertin En Champ 0.65
Marsannay Les Champs Perdrix. 0.78
Charmes-Chambertin, Grand Cru
The Géantet vines, situated close to Griotte-Chambertin (on the Charmes ‘hump’, where the soil is noticeably red) were planted in 1936. This wine has easily the deepest colour in the range, with a magically sensual bouquet, plump and satisfying in the mouth. Despite the immediate appeal, this is a wine which should be kept for 10 years to show its full charm.
Gevrey Chambertin 1er cru Le Poissenot
The white limestone soil here includes a lot of marine fossils, giving an almost salty taste to the wine according to Vincent Géantet. This is not at all a sturdy Gevrey, but a fresh, pure, crisp hillside wine with attractive persistence.
Gevrey Chambertin En Champ
The vines date back to 1903, planted on 3309 rootstock. This is a big boned Gevrey with a sumptuous mouthful of sensual, dark strawberry fruit covering a chiselled, mineral backbone. The tannins are entirely folded into the fruit. Best at 5+ years.
The vineyards are run according to lutte raisonée, with no herbicides, just one or two anti-disease chemical treatments. The grapes are sorted on three tables de tri, the last of which is done berry by berry, after destemming. The uncrushed berries are cooled to 10°C for 10 days, then warmed to 22°C for fermentation to start. The tanks are punched down once and pumped over once a day, , after which the solids are given a light pressing and all the juice is left to settle for a week, so that any last sugar emerging from the pressed skins can finish fermenting. The wines are then matured in barrel for 15 months, with a couple of stirrings but no racking. 30% new wood is used on every cuvée, from Bourgogne Rouge to Charmes-Chambertin.
The Géantets now exploit 12 hectares, much of it with farming contracts. Half of this is village Gevrey Chambertin and a further three and a bit hectares generic Burgundy. A small cuvée of Ladoix has been added in 2007. The principal vineyards sold separately are :
Charmes-Chambertin, Grand Cru 0.45
Chambolle Musigny 1er cru Les Baudes 0.28
Chambolle Musigny 1er Cru Les Feusselottes 0.28
Gevrey Chambertin 1er cru Le Poissenot 0.63
Gevrey Chambertin En Champ 0.65
Marsannay Les Champs Perdrix. 0.78
Charmes-Chambertin, Grand Cru
The Géantet vines, situated close to Griotte-Chambertin (on the Charmes ‘hump’, where the soil is noticeably red) were planted in 1936. This wine has easily the deepest colour in the range, with a magically sensual bouquet, plump and satisfying in the mouth. Despite the immediate appeal, this is a wine which should be kept for 10 years to show its full charm.
Gevrey Chambertin 1er cru Le Poissenot
The white limestone soil here includes a lot of marine fossils, giving an almost salty taste to the wine according to Vincent Géantet. This is not at all a sturdy Gevrey, but a fresh, pure, crisp hillside wine with attractive persistence.
Gevrey Chambertin En Champ
The vines date back to 1903, planted on 3309 rootstock. This is a big boned Gevrey with a sumptuous mouthful of sensual, dark strawberry fruit covering a chiselled, mineral backbone. The tannins are entirely folded into the fruit. Best at 5+ years.
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