Coquard Loison Fleurot Gevrey-Chambertin 2020 – Magnum

Domaine Coquard Loison Fleurot is a family-run estate based in Flagey-Échezeaux, now in its fifth generation, holding 9 hectares across 13 of the most prestigious appellations of the Côte de Nuits. The domaine transitioned to estate bottling around 2009–2010, having previously sold much of its production to négociants, and has since built a rapidly growing international reputation.

Winemaker Thomas Colladot — whose mother is a Coquard, rooted in Morey — joined in 2010 and has been the driving force behind the domaine’s transformation. His approach is marked by light extraction, thoughtful use of whole bunches, ambient-yeast fermentation, and a delicate touch with new oak, always prioritising fruit purity and terroir expression over power. The commercial direction is led by Claire Fleurot.

Terroir & Vinification

The Gevrey-Chambertin village cuvée is assembled from three lieux-dits on classic Gevrey limestone-clay soils, with vines averaging 50 years of age — old enough to yield concentrated, naturally balanced fruit without sacrificing freshness. The vinification incorporates around 20% whole bunches, lending spice and aromatic complexity. Fermentation proceeds with ambient yeasts, and ageing in oak barrels (with restrained use of new wood) lasts approximately 18 months, allowing the wine to develop without obscuring its terroir character.

Tasting Notes

Eye: Rich, full purple with deep ruby reflections — a dense, inviting colour.

Nose: Intense and heady, with dark cherry, violet and a touch of cassis at the fore, underpinned by a faint sea-spray minerality and the warm spice that 20% whole bunches typically contribute in Gevrey.

Palate: Medium-bodied, with a spiced, peppery entry and juicy dark fruit. Fine tannins lend structure without austerity, while the old vines deliver a silky mid-palate richness. The finish is long and mineral, with good freshness sustaining the persistence — a wine of genuine backbone and character.

Food Pairing

A natural match for the great Burgundian classics: roast rack of lamb, venison, beef bourguignon, or pigeon with lentils. Equally at home alongside Shabu-shabu with wagyu, braised short rib, or a platter of aged hard cheeses.