Wines Gevrey-Chambertin Bernard Dugat-Py - 1999

Viniou Reviews

The 1999 Gevrey-Chambertin Premier Cru from Bernard Dugat-Py is a remarkable Burgundian red wine, emblematic of both its renowned producer and its prestigious appellation. Crafted from 100% Pinot Noir, this wine hails from old, meticulously tended vineyards, with yields kept low to concentrate flavours and maintain exceptional quality. The 1999 vintage in Burgundy is revered among collectors; a cool, balanced growing season resulted in wines that combine structure with finesse, and a particularly harmonious expression of fruit and terroir. Bernard Dugat-Py is famed for traditional vinification, utilising wild yeasts and extended barrel ageing – often in a high proportion of new French oak. These methods yield wines with tremendous depth and ageing potential, enhancing Pinot Noir’s delicate aromatics and silky tannic structure. The result is a complex cuvée, intertwining black cherry, raspberry, earthy forest floor, violets, and the subtle spice and toastiness lent by oak.

Gevrey-Chambertin, within the Côte de Nuits, is considered the powerhouse of Burgundy’s red wines. The village’s mosaic of Premier Cru and Grand Cru vineyards sits on well-draining, limestone-rich soils interspersed with clay and marl, lending both structure and aromatic complexity to the wines. The cool yet temperate continental climate, defined by warm summers and significant diurnal shifts, ensures both ripeness and freshness in the grapes. Gevrey-Chambertin has a storied history dating back to at least the Middle Ages, and its wines have long been prized for their ability to marry power with elegance.

For a wine of this calibre and maturity, pairings should allow its subtlety and depth to shine. Classic Burgundian dishes such as coq au vin or boeuf bourguignon are traditional matches, the wine’s acidity and earthiness highlighting the savoury character of the food. Fine game, such as roast duck or pigeon, and mushroom-based preparations, like a wild mushroom fricassée, work equally well. Try serving alongside a truffle risotto or aged cheeses such as Comté for a more decadent experience.

Given its age and complexity, decant the wine for 30–60 minutes to allow it to fully open. Serve at a slightly cool cellar temperature of 16–17°C, which will accentuate its bouquet and preserve the vibrancy of the fruit. Enjoy this wine over the course of an evening to appreciate its remarkable evolution in the glass.