2008 Gevrey-Chambertin, Les Fontenys, 1er Cru, Domaine Joseph Roty, Burgundy

2008 Gevrey-Chambertin, Les Fontenys, 1er Cru, Domaine Joseph Roty, Burgundy

Product: 20088120173
 
2008 Gevrey-Chambertin, Les Fontenys, 1er Cru, Domaine Joseph Roty, Burgundy

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Description

A slightly riper but similar nose offers up complex and impressively dense red pinot fruit with obvious hints of game and underbrush that introduce very rich, full and somber medium bodied flavors that possess a supple and very round mid-palate and good focus on the admirably persistent finish. This possesses a sophisticated mouth feel and a fine sense of underlying tension.
Allen Meadows - burghound.com - Jan 2011

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Critics reviews

Burghound91/100
A slightly riper but similar nose offers up complex and impressively dense red pinot fruit with obvious hints of game and underbrush that introduce very rich, full and somber medium bodied flavors that possess a supple and very round mid-palate and good focus on the admirably persistent finish. This possesses a sophisticated mouth feel and a fine sense of underlying tension.
Allen Meadows - burghound.com - Jan 2011 Read more
Wine Advocate91-92/100
The Roty 2008 Gevrey-Chambertin Les Fontenys represents a jump in ripeness, textural allure, and complexity over the non-cru Gevreys that preceded it in this years line-up. Ripe dark berries, black pepper, cardamom, and nutmeg scent the nose and occupy a subtly creamy, palpably dense palate. Smoked meat, black tea, fruit pit, and caramelized, singed manifestations of fruit skin add complexity in a bright, chalk-dusted, focused finish. Follow it for at least a dozen years.
David Schildknecht - 29/06/2010 Read more

About this WINE

Domaine Joseph Roty

Domaine Joseph Roty

Joseph Roty has one of the largest cult followings of any small grower and has produced some of the most exquisite wines of Burgundy. His family have been producing wine since the time of Louis XIV, a staggering eleven generations since 1710. It is now run by Joseph’s son Philippe and noted for the exceptional quality of its Charmes-Chambertin Très Vieilles Vignes, which may date back to the end of the 19th century. Not much is made and even less of Mazis- and Griotte-Chambertin. It is easier to find his 1er Cru Fonteny (0.45ha) or various village Gevrey-Chambertin and Marsannay cuvées. The wines are full-coloured and exuberantly fruity. The only time I tasted with Joseph himself, the wines were illustrated by constant illusions to different types of female.
 
The domaine has a total of 17 acres and produces virtually near perfect Mazis-Chambertin and Charmes-Chambertin in the top vintages. Both wines are aged in 100% new oak for 15-16 months, bottled unfined and unfiltered.

Jasper Morris MW, Burgundy Wine Director and author of the award-winning Inside Burgundy comprehensive handbook.

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Gevrey-Chambertin

Gevrey-Chambertin

Gevrey-Chambertin is the largest wine-producing village in Burgundy’s Côte d'Or, with its vineyards spilling over into the next door commune of Brochon.

Located in the far north of the Côtes de Nuits above Morey-St Denis, classic Gevrey-Chambertin is typically deeper in colour, firmer in body and more tannic in structure than most red Burgundy. The best can develop into the richest, most complete and long-lived Pinot Noir in the world. This is largely thanks to the iron-rich clay soils, though much depends on whether the vineyard is located on either the steeper slopes (Evocelles, Clos St Jacques) or the flatter, richer soils (Clos Prieur, Combottes).

Whereas in the past there have been numerous underperformers in Gevrey-Chambertin exploiting the reputation of this famous village and its iconic Grands Crus, today there are many fine sources to choose from, and overall quality is higher than ever.

Gevrey-Chambertin’s greatest Grand Cru is named after the field of the monk Bertin (Champ de Bertin). In 1847, Gevrey appended the name of this illustrious vineyard, Chambertin, setting a trend for the other principle villages to follow. Le Chambertin may not be quite as sumptuous as Musigny or Richebourg, or as divinely elegant as La Tâche or Romanée-St Vivant, but it is matched only by the legendary Romanée-Conti for completeness and luscious intensity.

In all, Gevrey boasts an impressive nine Grands Crus, with the name of Chambertin retaining a regal omnipresence throughout its finest vineyard names. The other truly great Grand Cru is Chambertin-Clos de Bèze which has the right to sell its wines simply as ‘Chambertin’, and is the only wine allowed to put the Chambertin name before, rather than after, its own. Situated slightly further up the hill, the wines are fractionally less powerful yet full of sensual charm and finesse.

Quality-wise the next best are generally acknowledged to be Mazis-Chambertin and Latricières-Chambertin. The former is incredibly concentrated and very fine, but its structure is a little less firm than Le Chambertin. Latricières is less about power (although it can be explosively fruity) and more about an entrancing silkiness.

Situated slightly higher up the slope, Ruchottes-Chambertin is impressively rich, stylish and slightly angular. The tiny Griottes-Chambertin, which owes its name to the grill-pan shape of the vineyard rather than the wine’s griotte cherry aroma, is lower down the slope and boasts a velvety texture and rich fruit reminiscent of Chambertin itself. It is generally better than the lighter, although wonderfully fragrant Chapelle-Chambertin and Gevrey’s largest Grand Cru, the pure and seductive (if variable) Charmes-Chambertin.

Gevrey also has some outstanding Premier Crus on the south-east-facing slopes above the town. Les Cazetiers and especially Clos St Jacques produce some exceptional wines. Indeed Armand Rousseau, who pioneered domaine bottling here in the 1930s and is still one of the region’s very best producers, often sells his Clos St Jacques for more than several of his Grand Crus.

Drinking dates for these wines vary, but Grand Crus are generally best from at least 10 to 25 years, Premier Crus from eight to 20 years, and village wines from five to 12 years.

  • 315 hectares of village Gevrey Chambertin
  • 84 hectares of Premier Cru vineyards (20 in all). The foremost vineyards include Clos St Jacques, Lavaux St Jacques, Combottes, Corbeaux, Cherbaudes, Cazetiers.
  • 55 hectares of Grand Cru vineyards: Chambertin, Chambertin Clos de Bèze, Latricières-Chambertin, Ruchottes-Chambertin, Mazis-Chambertin, Charmes-Chambertin, Mazoyères-Chambertin, Chapelle-Chambertin, Griottes-Chambertin..
  • Recommended producers:  Bachelet, Dugat, Esmonin, Mortet, Rossignol Trapet, Rousseau, Serafin, Bernstein
  • Recommended restaurants : Chez Guy (good wine list), Rôtisserie du Chambertin (and Bistro)

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Pinot Noir

Pinot Noir

Pinot Noir is probably the most frustrating, and at times infuriating, wine grape in the world. However when it is successful, it can produce some of the most sublime wines known to man. This thin-skinned grape which grows in small, tight bunches performs well on well-drained, deepish limestone based subsoils as are found on Burgundy's Côte d'Or.

Pinot Noir is more susceptible than other varieties to over cropping - concentration and varietal character disappear rapidly if yields are excessive and yields as little as 25hl/ha are the norm for some climats of the Côte d`Or.

Because of the thinness of the skins, Pinot Noir wines are lighter in colour, body and tannins. However the best wines have grip, complexity and an intensity of fruit seldom found in wine from other grapes. Young Pinot Noir can smell almost sweet, redolent with freshly crushed raspberries, cherries and redcurrants. When mature, the best wines develop a sensuous, silky mouth feel with the fruit flavours deepening and gamey "sous-bois" nuances emerging.

The best examples are still found in Burgundy, although Pinot Noir`s key role in Champagne should not be forgotten. It is grown throughout the world with notable success in the Carneros and Russian River Valley districts of California, and the Martinborough and Central Otago regions of New Zealand.

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When is a wine ready to drink?

We provide drinking windows for all our wines. Alongside the drinking windows there is a bottle icon and a maturity stage. Bear in mind that the best time to drink a wine does also depend on your taste.

Not ready

These wines are very young. Whilst they're likely to have lots of intense flavours, their acidity or tannins may make them feel austere. Although it isn't "wrong" to drink these wines now, you are likely to miss out on a lot of complexity by not waiting for them to mature.

Ready - youthful

These wines are likely to have plenty of fruit flavours still and, for red wines, the tannins may well be quite noticeable. For those who prefer younger, fruitier wines, or if serving alongside a robust meal, these will be very enjoyable. If you choose to hold onto these wines, the fruit flavours will evolve into more savoury complexity.

Ready - at best

These wines are likely to have a beautiful balance of fruit, spice and savoury flavours. The acidity and tannins will have softened somewhat, and the wines will show plenty of complexity. For many, this is seen as the ideal time to drink and enjoy these wines. If you choose to hold onto these wines, they will become more savoury but not necessarily more complex.

Ready - mature

These wines are likely to have plenty of complexity, but the fruit flavours will have been almost completely replaced by savoury and spice notes. These wines may have a beautiful texture at this stage of maturity. There is lots to enjoy when drinking wines at this stage. Most of these wines will hold in this window for a few years, though at the very end of this drinking window, wines start to lose complexity and decline.