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.
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.
No herbicide and no insectice, synthetic fungicide used only when absolutely needed.
Annual ploughing of the vineyards to maintain soil health
A variety of sites in the crus of Gevrey-Chambertin, all with limestone-clay soils
Average 50 years old; oldest vines 80 years old. All are all planted in Guyot.
Severe pruning , debudding and an annual green harvest control yields.
Entirely manual, with sorting in the vineyard and loading into small crates
Entirely estate fruit
Following total destemming and a 5-day cold soak, wines ferment spontaneously for 15-21 days in stain- less-steel tanks.
Punchdowns and pumpovers, depending on the nature of the vintage.
Chaptalization when necessary
Occurs spontaneously in barrel in the spring
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.
All wines are kept on their fine lees until bottling.
FINING & FILTRATION
No fining, no filtration
Applied at harvest and after malolactic fermentation.
15-20 mg/l free sulfur, c. 45 mg/l total sulfur.