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Duroche, Gevrey-Chambertin, 2020

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Professional Reviews

Antonio Galloni

AG 91
"The 2020 Gevrey-Chambertin Village from the domaine has a vibrant bouquet with red cherries and wild strawberry, touches orange zest. The palate is medium-bodied with fine grain tannins, fresh with a light saline note. Quite Morey-like in style with good length, this shows a little more concentration than the négoce offering. Well worth seeking out." -Vinous

Robert Parker

RP 90
"Another cuvée that stands out as a best-ever for the domaine is the basic 2020 Gevrey-Chambertin Village. Revealing aromas of cherries, sweet berries and petals, it's medium to full-bodied, ample and charming, with an enveloping profile and beautiful purity of fruit. The 2020 vintage is Pierre Duroché's greatest to date. Harvest began at this address on August 19, and yields were lower than in 2019 or 2018, delivering a supplemental level of concentration which, married with the vibrancy characteristic of the vintage and the domaine's gentle winemaking style, has resulted in a spectacular set of wines. If the crowning achievement is a tiny old-vine cuvée of Clos de Bèze that will be to all intents and purposes unobtainable, the quality is apparent across the whole range, so don't neglect the communal bottlings. What's more, on a separate visit to the domaine, I also took the opportunity to look at some of the bottled 2019s, which have realized all the potential they showed in barrel." -Robert Parker


D 93
"Dark in colour, but there is no over-extraction. The fruit is elegantly perfumed and floral, the texture is fresh and lively. Well done. This is the biggest cuvée, coming from 3ha (out of 8.5ha farmed by the domaine) spread over ten parcels. The grapes are completely destemmed and fermented without sulphur after two or three days maceration. The wine is aged in 10% new casks."

What importer Polaner Selections has to say about this wine...

A blend of Gevrey parcels planted between 1950 and 1980.
Limestone and blue marne.
Special attention paid to the health of the soil. No herbacides or pesticides are used and only copper and sulfur are used for vineyard treatement. All fruit is hand harvested.
Traditional methods with open vat fermentation, native yeasts, and no additives except a bit of sulfur following malolactic fermention.
Aged in French oak barrels, of which a maximum of 15 % are new. Bottled with no finining, no filtration and no enzyme additions.


  • Grape Variety

    Pinot Noir

  • Vintage


  • Size


  • Farming Practice


  • Sweetness


  • Body

    Light Bodied

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