Gevrey-Chambertin From a Walled One-Hectare Monopole
2021 Domaine du Couvent Clos de Meix des Ouches Monopole
A walled, one-hectare Gevrey-Chambertin monopole is already rare. One with 50-year-old vines, run by a family who holds vineyards in Clos de Vougeot; even more so. In fact, this guy is kind of one of a kind. Clos du Meix des Ouches sits west of the village proper and just south of Premier Cru Champonnet, giving it immediate proximity to one of Gevrey’s most serious addresses while keeping it labeled as village Gevrey-Chambertin. The soil is a rich, deep mix of limestone and clay plus abundant g…
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50-year-old vines and rich clay-limestone soils
Entirely walled 1-hectare vineyard
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Tasting notes
Aroma
Ripe blackberry, red currant, autumn spice, and violet blossom with a faint cedary, earthy undertone.
Palate
Medium-full with layered dark fruit, balanced acidity, and defined tannins that give shape through a sustained, savory finish.
Red Wine Body Profile
Light
Bold
Body Profile
Lifted
43/100 Intensity
Light
Bold
43.0/100
Feather-light
Delicate
Lifted
Structured
Deep
Grapes
100% Pinot Noir
ABV
13.5%
Serving
54–59°F
Window
2025–2044
In Detail
A single enclosed vineyard just outside Gevrey’s core, farmed by the Chéron family and vinified in cement before 15 months in barrel.
A walled, one-hectare Gevrey-Chambertin monopole is already rare. One with 50-year-old vines, run by a family who holds vineyards in Clos de Vougeot; even more so. In fact, this guy is kind of one of a kind.
Clos du Meix des Ouches sits west of the village proper and just south of Premier Cru Champonnet, giving it immediate proximity to one of Gevrey’s most serious addresses while keeping it labeled as village Gevrey-Chambertin. The soil is a rich, deep mix of limestone and clay plus abundant gravel—exactly the kind of ground that supports darker fruit and a more substantial frame.
Domaine du Couvent is run by Philippe Chéron, and the family’s Burgundy roots begin with a 1930s purchase of rows in Clos de Vougeot, plus today’s Côte de Nuits holdings and three Gevrey monopoles. Farming is conducted to organic principles, and cellar work is intentionally low-intervention: hand harvest in small cases, hand-sorting, native yeasts, slow élevage in very cold cellars, and minimal sulfites—not natural wine, for sure, but meant to showcase the fruit as well as possible.
If you're looking for super-serious Burgundy with a unique backstory, look no further.
