Domaine Philippe Livera is now in the hands of Damien Livera. Damien took over the Domaine his great-grandfather established. The estate had until recently sold its production in bulk to the big Beaune negocient houses. Damien immediately set about upgrading and renovating the vineyards and winery, with a new winery operational from 2009. Whilst Damien’s father, Philippe, began Domaine-bottling several years ago, this trend has continued under Damien with two-thirds of the production now being bottled under the Domaine name. Quality has taken a quantum leap here and there are some stunning wines being made. Grapes receive a very light pressing, and there is relatively low lees contact. Racking is carried out following the lunar calendar.
1.5 ha planted early 60’s, situated in upper part of Gevrey-Chambertin immediately opposite the domaine. One third new oak and 2 and 3 year old casks used. This Clos has something special for the wine has a heady floral bouquet and an expansive, velvet texture.
Open a few hours before service. Do not decant unless there are off flavours evident in the bottle. There will be fine sediment so careful pouring or decanting just before service would be fine. Serve at cellar temperature 16 degrees.
Classic dishes like Beef Bourguignon, Coq au Vin, Confit duck will all work well. I’m quite a fan of mushrooms and mature Pinot Noir.
Essentially one vineyard that is 60km long and maybe 5km at its widest. From this limestone ridge some of the most complex, long-lived and aromatic wines are produced from Pinot Noir and Chardonnay. The Cistercian monks who owned the land codified the entire region and so each small plot has a name.
Prestigious appellation, known for classy, powerful, structured wines with a mineral and dark fruited edge. Not as supple as Vosne but equally age worthy.
This is the most elusive grape. It is relatively early ripening and extremely sensitive to terroir. Its perfect place on earth is the Cote d’Or in Burgundy. So haunting are great red Burgundy’s charms that growers everywhere try to emulate them. Pinot Noir is not just a one trick pony, it can make great reds, rosé, sparkling and even sweet wines, whites on occasion and I’ve tasted a decent fortified Pinot Noir too.
Hard growing conditions. The whites and reds are balanced but not as concentrated as a great vintage.