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Sylvie Esmonin, Gevrey-Chambertin, 2023

Red Wine from Burgundy, France
by Sylvie Esmonin
$99.99
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Sylvie Esmonin took over from her father Michel in the 1990s and began bottling under her own name thereafter — three decades of quietly proving that one of Gevrey's most thoughtful winemakers had been hiding in plain sight. This is her village Gevrey-Chambertin: a multi-parcel blend that captures the muscle, spice, and dark-fruited intensity the appellation is famous for, without the price tag of her flagship Clos Saint-Jacques. The 2023 is generous and structured — warm vintage charm wrapped around classic Gevrey bones. Expect black cherry, crushed violet, sweet earth, and a swirl of clove and forest floor on the long finish. The kind of village Burgundy that earns its keep on a Tuesday and overdelivers on a Saturday.

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Burghound

92 points

"A discreet application of wood can be found on the ripe and fresh aromas of various red and dark berries, earth and a whiff of the sauvage. The supple but punchy medium-bodied flavors exude a subtle minerality that adds a sense of lift to the youthfully austere, complex and lingering finale. Lovely and understated and well-worth considering." —Allen Meadows

Antonio Galloni

91 points

"The 2023 Gevrey-Chambertin Village, which includes 30% whole bunch, has a light reduction on the nose, with more red fruit, undergrowth and hints of autumn bonfire. The palate is medium-bodied with pliant tannins, nicely detailed with a silky texture. This is fleshy and sweet, a little richer than its peers, yet well balanced with a dash of black pepper on the finish. Drink over the next decade." —Neal Martin

More about Sylvie Esmonin

Domaine in Gevrey-Chambertin with a 15th-century family lineage and five hectares of vineyard. Sylvie studied oenology in Dijon and her wines are marked by high whole-cluster fermentation—lots of stem tannins, lots of terroir. Clos Saint-Jacques is their crown jewel.

Flatiron's Take

From the Importer

Tasting Notes & Food Pairings

Perfect Pairings

Roast duck, beef bourguignon, mushroom tart, coq au vin, grilled lamb chops with rosemary, or aged Époisses. Gevrey loves richness, herbs, and a little funk on the cheese board.

Tasting Profile

Generous and structured. Black cherry, crushed violet, sweet earth, clove, and a forest-floor depth that lengthens the finish. Medium-plus body, fine-grained tannins, classic Gevrey backbone.

Wine Details

  • Grape Variety

    Pinot Noir

  • Vintage

    2023

  • Size

    750ml

  • Farming Practice

    Organic

  • Sweetness

    Dry

  • Body

    Medium Bodied

Aurelien Suenen makes some of the most crystalline and pure Chardonnay with bubbles we've ever found. His vineyards are in the Côte de Blancs, a long north-to-south running escarpment of pure chalk. It faces east, where minerality is nearly a given; exploring each village and vineyard's nuanced expressions provide endless fun to the wine-obsessed (like us!).

Until the Grower movement of the last two decades, single vineyard wines were a rarity in Champagne. Of course, Salon has been always been a single vineyard wine, since 1905, and Pierre Péters started bottling Les Chetillons in 1971. Aurelien found inspiration from these star producers and followed suit, leading his own young generation with his site-specific bottlings.

To coax the most minerality out of the inherently salty, stony soils of the Côte de Blancs, Aurelien has converted his farming to organics, a challenge in this marginal and wet climate. In the cellar he has returned to using old, neutral barrels, along with old acacia and some concrete tun, allowing the wine to breath and coalesce over the long 6-8 month aging, before the second fermentation in the bottle.

Only indigenous yeasts are used, and paired with limited SO2, each barrel continues along its own path; some will complete malolactic fermentation and others will not. All of this just adds to the complexity of every vintage.

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Map of Burgundy Wine Region

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Complete Guide to Burgundy

Burgundy is one of the world's most complex and rewarding wine regions — and one of the most misunderstood. This guide breaks it all down, from Chablis in the north to the Mâconnais in the south.

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