Red Burgundy Premier Cru
Red premiers crus from across Burgundy, from Gevrey-Chambertin and Vosne-Romanée to Pommard, Volnay, Santenay and Givry.
What defines a premier cru
A premier cru is a named vineyard, or climat, classified within a village appellation for the quality of its site. The label carries both names: Gevrey-Chambertin 1er Cru Lavaux Saint-Jacques, Pommard 1er Cru Les Pézerolles, Givry 1er Cru Clos de la Servoisine. Premiers crus sit between the village wines and the grands crus, and for many buyers they are the most rewarding level of red Burgundy: the character of a single site, with prices well below the grands crus.
Where they come from
In the Côte de Nuits, the premiers crus of Gevrey-Chambertin, Chambolle-Musigny, Morey-Saint-Denis, Vosne-Romanée and Nuits-Saint-Georges give the firmest and most long-lived reds of the level. In the Côte de Beaune, Pommard is dark and firm, Volnay delicate and fragrant, and Beaune and Savigny-lès-Beaune mid-weight and supple; Chassagne-Montrachet, Saint-Aubin, Santenay and Maranges add fuller reds from the southern end. In the Côte Chalonnaise, Givry's premiers crus offer the same idea at a more modest price.
How to choose and when to open
Choose a village for its style, then a climat and a grower within it. Our cellar notes give 8 to 18 years for most red premiers crus, with the Côte de Nuits and Pommard at the longer end and Santenay, Maranges and Givry opening sooner. Serve at 16 to 18 °C, after 20 to 30 minutes in a decanter for younger vintages. These wines suit roast duck, game birds, beef and soft-rind cheeses.
The growers we hold
Harmand-Geoffroy, Denis Mortet and Drouhin-Laroze in Gevrey; Michel Gros and Michel Noëllat in Vosne; Domaine de Montille and Domaine du Comte Armand in Volnay and Pommard; Bouchard Père & Fils in Beaune; Jean-Marc et Hugues Pavelot in Savigny; Bachey-Legros in Santenay; Domaine Joblot in Givry. Nearly fifty domaines in all.