Region: Gevrey-Chambertin, Burgundy, France

Varietal: 100% Pinot Noir

Tasting notes: Discreet but perceptible wood sets off ripe aromas of black cherry, the sauvage and pungent earth. The concentrated, suave and seductively textured medium-bodied flavors are not quite as firm though they are more refined thanks to the fine grain of the supporting tannins on the solidly persistent, complex and balanced finale. This offers solid power and while it should be capable of rewarding a decade plus of cellaring.

Producer: Domaine Joseph Roty is one of the leading domaines in Burgundy and is owned and operated by the same family behind the respected Domaine Philippe Roty. The family has been producing wines in Gevrey-Chambertin since 1710 and their portfolio of Pinot Noir and Chardonnay made from their 30-acre vineyards are known to be some of the best in the Côte d'Or region of France. For a small grower, the domaine has one of the largest cult followings and has been producing wine since the time of Louis XIV. Although Joseph himself died in 2008, his son Philippe continued to operate the estate as well as his father’s unique quality of keeping their winemaking techniques private.

Vineyard and Winemaking: The Roty's practice of late picking, meticulous pruning, fermenting below 30 degrees, and a three-week cuvaison contribute to their wines' structure and complexity. They work their vines using traditional methods, abstaining from chemical fertilizers and pesticides, and employ the single guyot pruning system. Moreover, they believe in green viticulture and enrich their vineyards with humus and compost to invigorate the soil. The Roty winemaking process is driven by time-honored methods. Their approach to fermentation is purposefully cool, rarely exceeding 28 degrees Celsius. Post-fermentation, the wines are typically macerated for up to 21 days. Aging occurs in a blend of Rousseau, Billon, and Tonellerie de Bourgogne barrels, contributing additional character to the wines. These meticulous practices yield wines that are meant to age, showcasing a blend of black cherry and stone fruit flavors with tremendous length and complexity. New oak is used abundantly, with percentages ranging from 50% for village wines to 100% for the Grand Cru. The use of oak is strategic, imparting richness and texture that become harmonious and integrated over time.