Domaine Kuheiji Gevrey-Chambertin 2022

Terroir

Gevrey-Chambertin is home to some of the most legendary vineyards in the Côte de Nuits, often referred to as the "King of Burgundy." The terroir here is blessed with a perfect blend of limestone and clay, which gives the Pinot Noir grape its unique power and depth. At Domaine Kuheiji, the goal is to capture these fascinating nuances as purely as possible, without overshadowing the natural expression of the land.

Producer

Domaine Kuheiji is the life's work of Kuheiji Kono, a 15th-generation Sake brewer from Japan who brought his passion for craftsmanship to Burgundy. He sees a deep universal link between the world of Sake and that of wine, where respect for the raw material and the terroir is central. By combining Japanese precision with organic principles and minimal intervention, his team creates wines that are honest, refined, and full of life.

Wine

The Gevrey-Chambertin 2022 is a powerful, full-bodied expression of Pinot Noir that perfectly embodies the Kuheiji house style, fruity and generous. Thanks to meticulous aging in medium-toasted French oak barrels (using up to 80% new wood), the wine has gained a beautiful structure and impressive length. It is a wine with immense concentration intended to reveal more layers of complexity over the years.

Vintage

The year 2022 is already being seen in Burgundy as a dream year. Despite a warm and dry summer, the harvest was generous and of exceptional quality. This resulted in red wines that are concentrated, ripe, and supple, but surprisingly retain the freshness and silky texture normally only found in much cooler years.

Pairing

This robust red wine is the ideal partner for classic French cuisine. It combines exquisitely with roasted red meats, game dishes, or a rich stew like Boeuf Bourguignon. The depth of this Gevrey-Chambertin also shines beautifully alongside aged cheeses.

Serving

Serve the wine at a temperature between 16 and 18°C. Given the power and youth of this vintage, we recommend decanting the wine at least an hour before serving. This gives the complex aromas the space to open up and the body the chance to fully unfold in the glass.