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Domaine Harmand-Geoffroy

Gerard Harmand and his son, Philippe, now lead this family-run estate that was established in the late nineteenth century.


Gerard Harmand and his son, Philippe, now lead this family-run estate that was established in the late nineteenth century. The domaine encompasses 9 hectares of vineyards, all planted to Pinot Noir and situated exclusively within the boundaries of the village of Gevrey Chambertin. The viticulture is traditional to its core: the soil is turned by tractor and by hand, herbicides are not used, all in the cause of permitting the roots to reach deeply in their search for “terroir”; no chemical fertilizers are applied nor are insecticides used; debudding is practiced to eliminate undesirable growth, a “vendange verte” is done when necessary and the harvest is, of course, manual.

Harmand pouring wine textured background of dirt

The domaine encompasses 9 hectares of vineyards, all planted to Pinot Noir and situated exclusively within the boundaries of the village of Gevrey Chambertin.

The vinification is equally traditional: the grapes are destemmed 100%, there is a cold maceration extending at times to five days, the cuvaison unfolds over a 15 to 21 day period (depending on the “cru” and the vintage) under temperature-controlled conditions; the wine is then racked into barrel where the malo-lactic fermentation occurs and the wines are aged for approximately 16 months on the fine lees in small oak barrels (a certain percentage of which is new – more new oak for the more important, structured cuvées) before being bottled without filtration. The domaine recommends that their wines be decanted before service.

The Domaine Harmand-Geoffroy offers us the opportunity to immerse ourselves in the terroir of Gevrey Chambertin as the range of wines covers many of the most important vineyard sites in this fabled village.

Farming

Lutte Raisonnée

Treatments

No herbicide and no insectice, synthetic fungicide used only when absolutely needed.

Ploughing

Annual ploughing of the vineyards to maintain soil health

Soils

A variety of sites in the crus of Gevrey-Chambertin, all with limestone-clay soils

Vines

Average 50 years old; oldest vines 80 years old. All are all planted in Guyot.

Yields

Severe pruning , debudding and an annual green harvest control yields.

Harvest

Entirely manual, with sorting in the vineyard and loading into small crates

PURCHASING

Entirely estate fruit

Fermentation

Following total destemming and a 5-day cold soak, wines ferment spontaneously for 15-21 days in stain- less-steel tanks.

Extraction

Punchdowns and pumpovers, depending on the nature of the vintage.

Chaptalization

Chaptalization when necessary

Pressing

Pneumatic

Malolactic Fermentation

Occurs spontaneously in barrel in the spring

Élevage

Wines rest in barrel for 12-16 months. Village and 1er-cru wines see 20-40% new oak; grand cru wines see c. 80% new oak. Wines are racked by gravity during élevage.

LEeS

All wines are kept on their fine lees until bottling.

FINING & FILTRATION

No fining, no filtration

SULFUR

Applied at harvest and after malolactic fermentation.
15-20 mg/l free sulfur, c. 45 mg/l total sulfur.

Farming

Lutte Raisonnée

Treatments

No herbicide and no insectice, synthetic fungicide used only when absolutely needed.

Ploughing

Annual ploughing of the vineyards to maintain soil health

Soils

A variety of sites in the crus of Gevrey-Chambertin, all with limestone-clay soils

Vines

Average 50 years old; oldest vines 80 years old. All are all planted in Guyot.

Yields

Severe pruning , debudding and an annual green harvest control yields.

Harvest

Entirely manual, with sorting in the vineyard and loading into small crates

PURCHASING

Entirely estate fruit

Fermentation

Following total destemming and a 5-day cold soak, wines ferment spontaneously for 15-21 days in stain- less-steel tanks.

Extraction

Punchdowns and pumpovers, depending on the nature of the vintage.

Chaptalization

Chaptalization when necessary

Pressing

Pneumatic

Malolactic Fermentation

Occurs spontaneously in barrel in the spring

Élevage

Wines rest in barrel for 12-16 months. Village and 1er-cru wines see 20-40% new oak; grand cru wines see c. 80% new oak. Wines are racked by gravity during élevage.

Lees

All wines are kept on their fine lees until bottling.

Fining & Filtration

No fining, no filtration

Sulfur

Applied at harvest and after malolactic fermentation. 15-20 mg/l free sulfur, c. 45 mg/l total sulfur.

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