The Story
Domaine Dugat-Py Gevrey-Chambertin 1er Cru Petite Chapelle Très Vieilles Vignes 2023 is an intense, elite Premier Cru sourced from a tiny 0.4-hectare parcel of exceptionally old vines planted in 1964. Sitting adjacent to the Chapelle-Chambertin Grand Cru, this wine delivers the density and gravitas of a Grand Cru while showcasing the domain's modern shift under Loïc Dugat-Py toward higher whole-cluster fermentation and more integrated, dialed-back new French oak. In the glass, it presents a brilliant, deep ruby-purple profile. The bouquet is highly expressive, bursting with wild dark cherries, black raspberries, and anise, underscored by hints of fresh peony, wet stone minerality, and elegant baking spices. On the palate, it is medium-to-full-bodied, displaying incredible definition, density, and a seductive, velvety texture. A firm backbone of fine-grained, powdery tannins is beautifully balanced by a vibrant spine of acidity, concluding with an expansive, mineral-driven finish built for long-term cellaring.
Food Pairing: Roasted duck breast, pan-seared squab, wild mushroom tart, or slow-cooked venison.
Description
Domaine Dugat-Py Gevrey-Chambertin 1er Cru Petite Chapelle Très Vieilles Vignes 2023 is an intense, elite Premier Cru sourced from a tiny 0.4-hectare parcel of exceptionally old vines planted in 1964. Sitting adjacent to the Chapelle-Chambertin Grand Cru, this wine delivers the density and gravitas of a Grand Cru while showcasing the domain's modern shift under Loïc Dugat-Py toward higher whole-cluster fermentation and more integrated, dialed-back new French oak. In the glass, it presents a brilliant, deep ruby-purple profile. The bouquet is highly expressive, bursting with wild dark cherries, black raspberries, and anise, underscored by hints of fresh peony, wet stone minerality, and elegant baking spices. On the palate, it is medium-to-full-bodied, displaying incredible definition, density, and a seductive, velvety texture. A firm backbone of fine-grained, powdery tannins is beautifully balanced by a vibrant spine of acidity, concluding with an expansive, mineral-driven finish built for long-term cellaring.
Food Pairing: Roasted duck breast, pan-seared squab, wild mushroom tart, or slow-cooked venison.
