Domaine Henri Rebourseau : Charmes-Chambertin Grand cru 2012

Tasting characteristics and advice for the Charmes-Chambertin 2012 from Domaine Henri Rebourseau

Tasting

Color

The wine displays a deep garnet hue with purple highlights, revealing the characteristic intensity of the 2012 vintage.

Nose

The bouquet is complex and evolving, unveiling notes of wild strawberries intertwined with spicy vanilla. With aeration, aromas of leather and spice develop, alongside hints of dark fruits that speak to the power and opulence typical of the appellation.

Palate

On the palate, this wine combines structure and creaminess in a smooth, refined expression. Fine, well-integrated tannins provide a solid framework without overpowering the whole. The vintage’s remarkable concentration shows through in a velvety texture and lingering aromatics, carried by a freshness that balances the wine’s power. The finish, impressively long, extends dark-fruit aromas with touches of red fruit and tertiary nuances of leather and earth.

Food and wine pairings

This Charmes-Chambertin 2012 pairs beautifully with grilled feathered game or game in sauce, as well as roast lamb with jus. It also elevates poultry in red wine sauces, rib steaks served with rich, creamy sauces, as well as duck and goose prepared with fruit-based sauces. Soft cheeses with washed rinds are also excellent partners for this grand cru.

Serving and cellaring

It is recommended to decant this Charmes-Chambertin 2012 about two hours before serving to allow its aromas to fully unfold. The ideal serving temperature is between 14 and 16°C. This wine can be enjoyed through around 2035.

A Burgundy Grand Cru marked by concentration and refinement

The estate

The Domaine Henri Rebourseau traces its origins back to 1782, when the family settled in the region, but it was in 1919 that General Henri Rebourseau unified the family parcels and officially established the estate in Gevrey-Chambertin. Since December 2018, the property has been majority-owned by brothers Martin and Olivier Bouygues, who have kept the Surrel family involved in day-to-day management. The estate now spans 13.6 hectares of vineyards, including prestigious plots across five grands crus: Chambertin, Chambertin Clos de Bèze, Mazy-Chambertin, Charmes-Chambertin and Clos de Vougeot. Committed to organic and biodynamic viticulture since the 1980s, the estate produces refined wines that express their original terroirs with clarity and precision.

The vineyard

Charmes-Chambertin covers 27.54 hectares within the Gevrey-Chambertin grand cru appellation. Domaine Henri Rebourseau owns 1.32 hectares spread over five distinct parcels located in the upper part of the climat, benefiting from optimal exposure and air circulation. The soils are made up of limestone outcrops with shallow topsoil and rocky ground containing marl. In the upper section, the brown soils are partly alluvial and partly scree, only a few dozen centimeters deep. Lower on the slope, clay-limestone soils dominate in varying proportions, with Bathonian-origin rocks in the upper parts and Jurassic marls and limestones further down. This geological complexity contributes to the distinctive expression of wines from this appellation.

The vintage

The 2012 vintage proved particularly challenging in Burgundy. A cool, wet spring was followed by a slow, uneven flowering in early June, stretching over nearly a month in some areas. Hail episodes affected the region throughout the season, while downy mildew remained a constant threat during the rainy summer, making vineyard management especially difficult for organically farmed sites. A heat spike at the end of July brought temporary relief, but many growers had already removed leaves to improve airflow, exposing grapes to the risk of sunburn. Temperatures rose in August, and fine weather set in on August 24, allowing rapid ripening aided by exceptionally low yields. Harvest began at the end of September, requiring rigorous sorting to remove damaged or dehydrated berries. Despite these challenges, the tiny yields produced grapes of remarkable concentration, giving rise to very high-quality wines in well-managed estates.

Winemaking and aging

The estate’s five parcels of Charmes-Chambertin are vinified separately to maximize the expression of each terroir before any potential blending. Fermentation takes place in tank over fourteen to seventeen days, followed by aging for around eighteen months in French oak barrels from Nièvre. The estate favors a modest proportion of new oak to preserve the wine’s natural character and allow micro-oxygenation without masking terroir expression with overly pronounced toasty notes. This respectful approach aims to produce balanced, food-friendly wines that faithfully reflect their origin.

Grape variety

100% Pinot Noir