Château de Marsannay : Gevrey-Chambertin 1er cru "Bel Air" 2025

Characteristics and Tasting Tips for the Gevrey-Chambertin 1er Cru "Bel Air" 2025 from Château de Marsannay

Tasting

Appearance
The wine shows a ruby hue, characteristic of Pinot Noir from the slopes of the Côte de Nuits.

Nose
Discreet in its youth, the nose gradually unfolds with notes of dark fruit and spice, while also revealing a mineral touch typical of this upper-slope terroir.

Palate
The palate charms with its structure, carried by powerful yet fresh tannins, and by a lovely finesse that emerges mid-palate. Spicy notes meet a delicate minerality, leading to an elegant, lingering finish.

Food and Wine Pairing

This structured wine, with its assertive tannins and aromas of dark fruit and spice, will pair beautifully with roasted or grilled red meats, feathered or furred game, and slow-cooked dishes in sauce that can match its depth. It also suits mature cheeses, particularly after a few years of cellaring.

Serving and Cellaring

The Gevrey-Chambertin 1er Cru "Bel Air" 2025 will benefit from decanting before serving, to fully reveal its aromatic potential. It is best served between 16 and 18°C. Its tannic structure and freshness give it excellent ageing potential, estimated at 8 to 12 years.

A Hillside Gevrey-Chambertin at the Gateway to the Grands Crus

The Estate

Built in 1990 in Marsannay-la-Côte, in Burgundy, Château de Marsannay marks the first stop on the Route des Grands Crus of the Côte de Nuits. Since 2012, the estate has belonged to Olivier Halley and his family, who also own Château de Meursault. The 40-hectare vineyard, farmed organically, spreads across the finest terroirs of Marsannay as well as prestigious parcels in the Côte de Nuits and the Côte de Beaune, including five hectares farmed exclusively for the Hospices de Dijon.

The Vineyard

This Gevrey-Chambertin 1er Cru comes from the climat of Bel Air, a parcel of approximately 0.40 hectare, or 15% of the lieu-dit, located at the top of the slope, just above Clos de Bèze and close to the Grand Cru Ruchottes-Chambertin. The clay-limestone soil, silty and rich in stones, promotes good drainage and lovely concentration. The vines, planted in 1994, enjoy an east to east-south-east exposure and are farmed according to organic principles.

The Vintage

The 2025 vintage is still maturing, in keeping with the estate's consistent practices: each year, the harvest dates are adjusted according to close monitoring of grape ripeness, parcel by parcel.

Winemaking and Maturation

After complete destemming, the grapes for the Gevrey-Chambertin 1er Cru "Bel Air" 2025 are placed in temperature-controlled tanks for a cold maceration of about six to seven days at 12°C. Fermentation, lasting twenty-one days in total, is accompanied by daily punching down and pumping over, followed by a very gentle pressing. The wine is then matured in oak barrels, 40% new oak and 60% barrels that have held one or two previous wines, for 16 to 18 months in a cellar temperature-controlled at 15°C.

Grape Variety

100% Pinot Noir