Gevrey’s Best-Kept Grand Cru Secret
2022 Domaine du Couvent Aux Mazoyeres Charmes-Chambertin Grand Cru
Nine Grand Crus carry the Chambertin name in Gevrey, but Aux Mazoyères is the one almost nobody sees on a label. Because growers are legally permitted to sell it under the more famous Charmes-Chambertin name, roughly ninety percent of the fruit grown here gets blended away. Domaine du Couvent includes both on the bottle so you know precisely where this fruit originates. That distinction matters. Mazoyères sits south of Charmes proper in a noticeably colder microclimate, anchored by a thin layer…
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Tasting notes
Aroma
Black cherry, damson plum, dried rose petal, orange peel, cold limestone, and subtle clove
Palate
Focused, firm, and earthen. Compact dark fruit gives way to fine, gritty tannins, sharp limestone line, and an extended, gamey finish
Red Wine Body Profile
In Detail
Charmes-Chambertin from the Mazoyères side
Nine Grand Crus carry the Chambertin name in Gevrey, but Aux Mazoyères is the one almost nobody sees on a label. Because growers are legally permitted to sell it under the more famous Charmes-Chambertin name, roughly ninety percent of the fruit grown here gets blended away. Domaine du Couvent includes both on the bottle so you know precisely where this fruit originates.
That distinction matters. Mazoyères sits south of Charmes proper in a noticeably colder microclimate, anchored by a thin layer of red clay over heavily fractured limestone bedrock. This setup forces roots deep into the earth, allowing vines to survive for generations, including plots in this climat that date back to 1881. The colder site and deep root network produce a Grand Cru with significantly more structural muscle, firmer grip, and a far longer life in the cellar than standard Charmes.
Winemaker Philippe Chéron farms just 0.4 hectares of these organic vines with a low-intervention approach. If you want Grand Cru Burgundy from an elite site before the rest of the market catches on, secure your allocation now. Pair alongside roasted venison, braised short ribs, or aged Époisses.