Griotte-Chambertin Grand Cru (2018) Edouard Delaunay

Laurent set about to catapult these wines into the stratosphere and after sweeping up at the IWC 2020 awards for their incredible 2019s, one could argue, they may have reached space itself! They were in fact the biggest winner at the awards, picking up 8 trophies, Red Winemaker of the Year (for the wonderful Christophe Briotet), as well as 15 gold, 30 silver and 7 bronze medals. 

Every cuvée is treated individually, without a set formula for quantity of new oak, or amount of whole bunches used, which allows each wine to offer a true and deeply satisfying expression of the individual terroirs and vintage. 

Founded in 1893, the house of Delaunay became a prestigious and prolific estate and was one of the sole distributors of DRC and exclusively of La Romanée until the 1940s.

Sold to Jean Claude Boisset in the 1990s, the maison was reborn in 2017 when winemaker and fifth generation, Laurent Delaunay, purchased back the name, and winery and cellars next to the family home Chateau de Chaumont.

• PHILOSOPHY  The pride of the family. Griotte-Chambertin, the rarest and smallest of Gevrey-Chambertin's Grand Crus, was the emblematic wine of the House of Edouard Delaunay for many years, until the early 1990s. And so, it is with great emotion and pride – family devotion, so to speak – that we present this absolute rarity that we never imagined possible for us to be able to offer again.
• TERROIR  Set at the heart of Gevrey's Grand Crus, between Les Charmes and Chapelle-Chambertin, just below the famous Clos-de-Bèze, the Griotte-Chambertin Grand Cru vineyard (2.7 hectares divided among 7 owners) is characterized by its lean soil that overlies limestone slabs, which encourage early ripening. Our grapes are sourced from 60-year-old vines. All of these conditions contribute to the crafting of a precise wine with tautness comparable to that of a musical instrument, along with significant minerality.
• VINIFICATION AND AGING  The grapes were handpicked and underwent a first sorting in the vineyard. A second, very thorough sorting once they arrived at the winery ensured that only the ripest grapes were used. The whole bunches underwent vinification that lasted nearly 3 weeks. The wine was aged for 18 months in “semi-new” oak barrels (new barrels that are “rinsed” for a few months with another wine in order to lessen the impact of new oak).

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