Gevrey-Chambertin Vieilles Vignes 2016, Chateau de Laborde, Magnum

Old vine Gevrey in a magnum for a hundred and twenty pounds. I do not expect to see that price again. Château de Laborde | The "Versailles of Burgundy" in the Côte de Nuits. Discover Château de Laborde, a historic 11th-century Burgundy estate revived by Hervé Kerlann. Explore our terroir-driven Gevrey-Chambertin and Chambolle-Musigny wines. Founded in 1119 as a fortress for the Dukes of Burgundy, Château de Laborde later became a majestic Marquisate so grand it earned the nickname "The Versailles of Burgundy." Legend tells us that King Louis XIV himself once envied its brick architecture and sprawling grounds. After centuries of change, the estate was acquired in 1998 by Hervé Kerlann. A "wine trotter" with roots in Libourne and a career spent among Burgundy's elite, Hervé has spent over two decades restoring the Château stone by stone. Today, it stands as a symbol of elegance, producing wines that act as a transparent window into the world-class terroirs of Gevrey-Chambertin and beyond. 2016 Gevrey-Chambertin "Vieilles Vignes" "An iron hand in a velvet glove." Power meets elegance. The "Old Vines" (Vieilles Vignes) provide a concentration that the 2016 vintage, noted for its freshness and vibrant acidity, carries beautifully. This cuvée is a masterclass in balance, sourced from 40-year-old vines spread across six prestigious parcels (including Billard and Aux Corvées). The 2016 vintage in Burgundy was a year of resilience; despite a challenging spring, the resulting wines are celebrated for their stunning purity, refined tannins, and classic structure.

Tasting Notes A brilliant ruby hue leads to an expressive nose of wild strawberries, black cherries, and crushed violets. With nearly a decade of age, the 2016 now reveals sophisticated secondary notes of forest floor, liquorice, and a hint of sweet spice.

The Palate Deeply textured and generous. The "Vieilles Vignes" offer a concentrated mid-palate that remains fresh thanks to the vintage's natural acidity.

Food Pairing Serve at 16°C alongside slow-roasted duck breast, wild mushroom risotto, or a mature Epoisses cheese.