Robert Groffier Gevrey Chambertin Les Seuvrees 2019

Winery Background and History: The Groffier family’s winemaking origins trace back to the 1930s in Morey‑Saint‑Denis. From the 1970s onward, they have built the domaine under family stewardship, with vineyards in Chambolle‑Musigny and Nuits‑Saint‑Georges. Today their Burgundies—with holdings including grand cru and premier cru plots—are lauded for finesse, terroir clarity, and refined expression. The estate’s reputation places it among the top producers in Côte de Nuits. 

Producer and Wine Maker: Under current management by Nicolas Groffier (third generation), the domaine emphasizes sustainable viticulture, careful selection, and low-intervention cellar practices. Nicolas adjusts whole‑cluster percentages vintage by vintage based on ripeness, reducing new oak usage to let terroir shine. Fermentation employs ambient yeasts with gentle extraction. 

Vineyards and Micro Climate: Les Seuvrées is sourced from several small parcels situated just below the Grand Cru Mazis‑Chambertin on clay‑limestone soils with eastern exposure. Vines average around 60 years, offering good balance and concentration. The cooler Côte de Nuits climate yields wines with refined structure and energetic freshness. 

Vinification & Aging Methods: Around 20% whole-cluster fermentation is used, along with ambient yeasts and moderate extraction. The wine is aged approximately 18 months in used oak barrels (virtually no new wood), bottled without fining or filtration to preserve purity. 

Tasting Notes: Aromas of blackberry, briary fruit, and violets with a subtle seawater note. The palate offers silky texture, red-cherry and strawberry tones, saline minerality, tobacco and chalky spice. Tannins are firm but velvety, delivering savory‑classic complexity. 

Food & Wine Pairing: Pairs beautifully with roast duck, game birds (pheasant, goose), mushroom dishes, herb‑crusted lamb, or medium‑aged soft cheese. Its savory fruit and refined structure harmonize with umami-rich preparations. 

Service Methods and Temperatures: Serve at 14–16 °C in a medium-large Burgundy glass. A light decant (~30 mins) helps soften tannins and allow aromatics to open.

Storage and Aging Potential: Drinking window spans 2023 to 2036 under ideal cellar conditions (~12–14 °C, ~70 % humidity). With age it will develop deeper tertiary notes (earth, truffle, bouquet) while retaining energy and finesse. 

Grape Varietals & Percentage Used: 100 % Pinot Noir, aligning with AOC regulations (accessory varieties allowed but not used). 

ABV (Alcohol by Volume): Approximately 13.5%, typical of Gevrey‑Chambertin Premier Cru level. 

Scores:

• Wine Spectator: 94/100 (Chevalier Wines) 

• La Revue du Vin de France: 16.5/20 (≈ 92‑93/100) 

• Jasper Morris (Inside Burgundy): 89‑92/100