Champy : Gevrey-Chambertin 1er cru "Les Cazetiers" 1999

Tasting characteristics and advice for the Gevrey-Chambertin Premier Cru "Les Cazetiers" 1999 from Champy

Tasting

Appearance

The wine displays a deep color with ruby highlights and dark garnet tones, reflecting the 1999 vintage’s phenolic intensity.

Nose

The bouquet reveals a marked aromatic complexity, driven by ripe red fruits—especially cherry and plum—alongside lightly charred and toasty notes from aging in oak barrels. Mineral and earthy nuances, characteristic of the marl soils of the climat Les Cazetiers, complete the aromatic expression. With the wine’s evolution, secondary aromas of leather and licorice develop.

Palate

On the palate, this wine shows a remarkable balance of power and elegance. The tannic structure, firm and precise, has gradually softened over time while retaining fine definition. The fruit intensity is matched by bright, preserved acidity from the 1999 vintage, bringing energy and tension. The finish delivers fine complexity with lingering length.

Food and wine pairings

This Gevrey-Chambertin Premier Cru "Les Cazetiers" 1999 pairs perfectly with red meats in sauce, notably braised beef or beef tenderloin with morels. It also complements game dishes such as hare civet or roe deer. Fine poultry, like roast guinea fowl with mushrooms, also makes a harmonious match. As for cheese, favor soft washed-rind cheeses such as Époisses or Ami du Chambertin.

Serving and cellaring

The Gevrey-Chambertin Premier Cru "Les Cazetiers" 1999 is best enjoyed at a temperature between 16 and 18°C. A one-hour decant helps aerate the wine and fully reveal its aromatic palette.

A Gevrey-Chambertin Premier Cru from Burgundy’s oldest wine merchant house

The estate

Founded in 1720 by Edme Champy, a cooper by trade, Champy is Burgundy’s oldest négociant-éleveur house. Based in the heart of Beaune in historic cellars dating back to the 15th century, it played a major role in Burgundy’s wine history, notably hosting Louis Pasteur’s experiments between 1863 and 1865 that led to the discovery of pasteurization. Since October 2016, the house has belonged to the AdVini group and has been led by Dimitri Bazas, technical director since 1999. Today, the estate farms around 21 hectares of vineyards, with 50% certified organic and 50% under Haute Valeur Environnementale. Recognized as an Entreprise du Patrimoine Vivant in 2021 and named Producer of the Year 2025 by the Bettane+Desseauve guide, Maison Champy continues three centuries of winemaking excellence.

The vineyard

The climat Les Cazetiers covers 8.43 hectares on the upper slopes of Gevrey-Chambertin, between 300 and 355 meters in altitude, with a northeast exposure. This Premier Cru is among the most prestigious in the Gevrey-Chambertin appellation, alongside Clos Saint-Jacques. The soils consist of heavy clays mixed with gravel and stones, with a rocky proportion ranging from 20% in the lower parts to 45% on the upper slopes. The higher sections feature white soils made up of ancient, decomposed white marls, giving the wines minerality and precision. The limestone subsoil includes Ostrea acuminata marls and crinoid limestones. Despite its northeast exposure, the vineyard benefits from protection from winds coming through the Combe de Lavaux, resulting in ripening about a week later than neighboring plots and encouraging the development of complex aromas.

The vintage

The 1999 vintage proved exceptional for red wines from Burgundy. Climatic conditions allowed the grapes to reach optimal phenolic maturity while preserving high levels of acidity, essential to the balance of Burgundy Pinot Noirs. The extended growing season and steady temperatures encouraged full ripening without excessive heat stress. Although yields were relatively generous, the excellent weather conditions during flowering and ripening produced concentrated, structured wines with remarkable aging potential.

Vinification and aging

The Gevrey-Chambertin Premier Cru "Les Cazetiers" 1999 was crafted using Maison Champy’s traditional methods, emphasizing respect for the terroir and expression of the vintage. Aging took place in oak barrels, allowing the wine to build aromatic complexity while harmoniously integrating the oak tannins into Pinot Noir’s natural structure.

Grape variety

100% Pinot Noir