Domaine Pierre Damoy
There have been numerous family members in charge of this long-standing domaine and Pierre Damoy took over from his uncle Jacques in 1992.
Famous for their extensive grand cru holdings – by far the largest owner of Clos-de-Bèze with almost 5.4ha in total! While fruit is still sold off to négociants Pierre keeps back the best grapes for himself. Yields are very low, due to the old age of the vines and meticulous work in the vineyard. The resulting wines are dense, rich and concentrated with great finesse and aromatic intensity.
This domaine can certainly reclaim its status as one of the region’s finest domaines under the inspired direction of Pierre.
Gevrey-Chambertin, Côte de Nuits, Burgundy
|Wine||Grapetype(s)||Vine age||Soil type||Vineyard area|
|Gevrey-Chambertin Clos Tamisot||Pinot Noir||Between 65 & 90 years old||Clay & limestone||1.45ha|
|Chapelle-Chambertin grand cru||Pinot Noir||On average 70 years old||Clay & limestone||2.2ha|
|Chambertin grand cru||Pinot Noir||-||Clay & limestone||0.5ha|
|Chambertin Clos de Bèze grand cru||Pinot Noir||Between 60-90 years old||Fine soil. Fossil-rich||5.36ha|
Viticulture / Vinification
- Indigenous yeasts for fermentations
- Picks relatively late
- Grapes are destemmed
- Long pre-fermentation cold soak (up to 10-15 days)
- Fermentation lasts for 15 days in open-top fermenters
- Minimal extraction - pigeage only
- 30-40% new oak for the Clos Tamisot
- Up to 70% new oak for the grands crus, depending on the vintage
- Mixture of tonnelleries: Francois Frères, Ermitage & Berthomieu
- Left in barrel for 18-24 months (occasionally longer)
- Wines are unfined & unfiltered