Claude Dugat Gibryotte 2007

Claude Dugat is one of the select few doyens of Burgundy, no question. He, along with his father and his three children, make some of Burgundy’s most powerful, long lived reds that are “references” for the commune of Gevrey Chambertin.

Along with the Domaine Claude Dugat, the family owns a prestige “micro negociant” La Gybryotte, producing ONLY 4 wines from Gevrey Chambertin. (The name is a blend of Gibriaçois, [the adjective for Gevrey Chambertin]; and layotte, an old name for a female vineyard worker). These are archetypal Gevrey Chambertin wines that represent all that is great about the commune. So much so, that one can clearly see why it has the fame and fine reputation for long-lasting, sturdy, ethereal and satisfying reds.

“In 2007 the spring started the flowering early and there was plenty of warmth early on. Then the summer was surprisingly cold and wet causing concern. However August brought nice weather and the grapes ripened well. There was some mould, so sorting became important in the vineyard and at the sorting table. The wines started out light in colour, but they “grew”
and darkened in barrel. 2007 will probably be great for us. Intense, very concentrated yet round with dark fruits.” - The usually modest and cautious, Claude Dugat.

La Gibryotte wines, are for cellaring rather than immediate drinking. They faithfully reflect the classic character and high quality that the Gevrey Chambertin commune (irrespective of the AC level) is renowned for. Richness, warmth and sturdiness; ripe, dark berry and cherry liqueur-like nuances; dry underbrush, pine needles, moss and damp earth complexity are characteristics present in wines. They possess a potent and haunting perfume and great powerful palates, but there is equilibrium and profundity.

The greatness of La Gibryotte is born from the respect that Burgundian’s have for the family’s combined skill, experience and hard work thus increasing the enviable pool of available wines that are submitted for sale as a result. The family have a unique relationship with the local growers and the whole family is involved in the selection process. All wines are purchased when just made, and to enable strictness and total objectivity, the Dugat’s buy through an intermediary so no risk of personal relationships being harmed due to rejected wines (of which there are plenty!).

“Upon my visits over the last five years it has struck me that one rarely sees and experiences such an intense level of dedication; (perfectionseeking, skill, pride and attention to detail) that pervades the work that is carried out in every nook and cranny of the vineyards and cellars at this address”. Randall Pollard.

Elevage (“raising” / barrel maturation) is mainly in old oak barriques (5-10% new oak). However, the Grand Cru has a higher proportion of new wood (the amount depends upon the vintage and structure of the wines but is usually 15% or so). The time in wood depends, upon tasting, and varies from year to year but is generally between 11-15 months. The method and frequency of racking is another quality control factor that is highly dependent upon the wine and vintage, and determined by tasting. If necessary, the wines may be "polished" with a gentle fining of egg-whites but none are filtered.

 

click here for a list of the wines