Domaine Robert Chevillon, Nuits-St-Georges 1er Cru, Les Perrières, Burgundy, France, 2021

Producer Profile

The journey began with Symphorien Chevillon, who cultivated around thirty acres of vines in Nuits-Saint-Georges under his own name. Around 1914, after serving two years in the military and enduring five years of war, his son Eugène-François took over the estate and began expanding it, acquiring several Premier Cru plots. In 1946, the next generation stepped in as Eugène-François’s two sons assumed responsibility for the vines (though they would later go their separate ways). Maurice, one of the sons, purchased two stills in 1939 and 1946, becoming an itinerant distiller while continuing to grow the Domaine by acquiring additional Premier Cru parcels. In 1937, his wife Adrienne gave birth to their children: Jeannine and Robert. Robert married Christiane in 1961, and together they had two sons: Denis, born in 1963, and Bertrand, born in 1967. In 1990, Denis and Bertrand joined their father to establish their own company, forming an SCEV. Following Robert’s retirement in 2003, Denis and Bertrand took full leadership of the Domaine. Today, the finesse and complexity of Domaine Chevillon’s wines are celebrated across the globe—from England and the United States to Australia, South Africa, Japan, China, and other regions that continue to embrace the culture and joy of fine wine.

The story of Domaine Chevillon is one of dedication, passed down through generations of men and women who have shaped the estate through their hard work since the early 1900s.

Viticulture

Perrière is a synonym for quarry (carrière in French); quarry-workers were called perriers. The south part of the vineyard is Nuits-Saint-Georges territory where the exposure is east-south-east at an altitude of 260 to 275 metres.

Tasting Note

A dense and sustained colour. Even in its youth it enchants with the freshness and intensity of its fruitiness. Throughout its evolution, it displays a consistent structure; fully rounded, almost silky to the palate, underlined and enhanced by a lively and pleasing freshness. It seduces with both its structure and its aromatic qualities. Fruitiness tending towards macerated cherry, stone and liquorice blend with fine balsamic smells that recall pine resin, reinforced with a subtle dose of tars-tannins.

Food Matching

Duck breast with a redcurrant sauce, grilled ribeye steak, or creamy poultry dishes.