Presentation
Domaine Amiot & Fils is a winegrowing estate located in Morey-Saint-Denis, in the Côte de Nuits region of Burgundy. Founded by Pierre Amiot, the estate is now run by Jean-Louis Amiot and his son Léon Amiot. The vineyard extends over some 5 hectares, covering land in Morey-Saint-Denis, Gevrey-Chambertin and Chambolle-Musigny. The domaine produces a full range of wines, from regional appellations to grands crus. Among their most famous wines are Clos de la Roche and Charmes-Chambertin, both grands crus renowned for their finesse, power and complexity. Domaine Amiot & Fils is known for its environmentally-friendly approach and sustainable viticultural practices, including the use of compost for fertilization.
Location
Gevrey Chambertin Premier Cru Les Combottes from Domaine Amiot & Fils is located in the village of Gevrey Chambertin, at the northern end of the Côte de Nuits. The climat lies at the foot and mid slope, bordering the village of Morey Saint Denis. This unique position provides favourable exposure and regular sunlight. Gentle slopes ensure effective natural drainage. Moderate altitude helps preserve freshness and balance. Nearby combes encourage air circulation and temperature regulation. The continental climate brings beneficial thermal variation. This location gives the wine both structure and elegance. Les Combottes offers a style between Gevrey and Morey. Balance between power and finesse is central.
Terroir
The terroir of Les Combottes is based on deep clay limestone soils rich in silt and calcareous elements. This composition ensures good water supply to the vines. Limestone brings tension and aromatic precision. Clay and silt contribute roundness and body. Vine roots penetrate deeply, providing consistency. This terroir produces structured yet approachable wines. Minerality is present without dominance. Aromatic expression is generous and refined. Complexity develops over time. The climat gives the wine a supple and harmonious identity.
In the vineyard
Domaine Amiot & Fils follows a reasoned and environmentally respectful approach to viticulture. Soil work is prioritised to preserve structure and biological life. Interventions are limited and adapted to each vintage. Inputs are measured and mostly organic. Natural composts are used to nourish the soils. No specific certification is claimed. Careful vineyard observation guides technical decisions. Vine health is a constant priority. This approach maintains natural balance. It supports a faithful expression of terroir.
Harvest
Harvesting is carried out entirely by hand to preserve grape integrity. Careful sorting is done directly in the vineyard to select the best fruit. Harvest dates are chosen to achieve optimal phenolic ripeness. Grapes are picked at full maturity while retaining freshness. Transport to the winery is quick and gentle. This limits oxidation. Manual harvesting allows precise selection. It ensures healthy raw material. Respect for the fruit is essential at this stage. It shapes the finesse of the wine.
Winemaking
Winemaking follows a traditional approach with gentle extraction adapted to the terroir. Fermentations are closely monitored to reveal aromatic complexity.
Ageing
Ageing takes place in French oak barrels for approximately 16 to 18 months. The proportion of new oak is around 25 to 30 percent depending on the vintage. Oak is used with restraint to support the wine. Ageing refines texture and softens tannins. Time allows gradual harmony. Wines are released later to ensure integration. This patience results in balanced wines. Depth and elegance are prioritised.
Varietal
Pinot Noir : 100%
Specifications
Production volume : 2 800
Age of vines : 90 years old
Serving
Serve at 16–18°C.
Ageing potential
5 to 10 years
Tasting
Gevrey Chambertin Premier Cru Les Combottes shows a deep ruby red colour. The nose is expressive with aromas of red and black fruits, cherry and blackberry. Floral and lightly spicy notes emerge with aeration. The palate is broad and structured yet elegant. Tannins are fine and well integrated. Freshness balances the body. The texture is silky and precise. The finish is long and persistent. The wine is approachable in its youth. It also offers good ageing potential.
At nose
Red fruits
On the palate
Full-bodied, silky tannins, long finish
Food pairings
This Premier Cru pairs beautifully with refined and flavourful cuisine. It matches perfectly with roasted veal or poultry served with mushrooms. A porcini or truffle risotto highlights its depth and texture. It can also accompany roasted duck breast. On the sweet side, a lightly sweetened red berry tart echoes the aromatic profile. Cherry or raspberry based desserts are also suitable. Light desserts are recommended. These pairings highlight the wine’s balance. It shines at the table. Harmony guides each pairing.