Dugat-Py Gevrey-Chambertin 'Coeur de Roy' 2022 750ml

94 Points - Decanter

This charming wine features a bright, forward strawberry and pomegranate fruit character perfumed with hints of fresh flowers and spice. The wine does not lack structure or depth, but it is more ethereal than the Evocelles. The grapes are a blend from approximately three hectares in total; two-thirds of the grapes are fermented as whole clusters before ageing in cask (40% new)

92 Points - Burghound

Note: from vines of 50 to 100+ years of age situated in Epointures, Combe du Dessus, Jouise, and Les Marchais. A fresh, cool and airy nose combines notes of wild red currant, earth and a whiff of the sauvage. The super-sleek, intense and beautifully detailed medium-bodied flavors exude a subtle minerality on the youthfully austere, sneaky long and slightly more complex finale. This is a wine that is built to reward a decade or more of keeping yet isn't so compact that it couldn't be enjoyed after 5-ish years. Excellent. *Burghound Outstanding!

92 Points - Wine Advocate

A cuvée that always rewards patience, the 2022 Gevrey-Chambertin Coeur du Roy opens in the glass with notes of dark berries, baking chocolate, sweet spices and loamy soil. Full-bodied, deep and layered, it's inky and concentrated, with a structured, elegantly muscular profile that's built for the cellar. The 2022 vintage has turned out very well indeed at Domaine Dugat-Py, delivering a crop of beautifully balanced wines that are built for the cellar. I've written it before, but in another warm and dry vintage, it bears repeating that this domaine's innovative viticulture, emphasizing high, unhedged canopies and biodynamic preparations, with soils cultivated to encourage deep rooting, means the vines are better equipped to resist the heat and drought than many of their neighbors. And while low yields, old vines and small-berried massal selections mean that these are inevitably deep, concentrated and age-worthy wines, extraction isn't pushed so far as it once was, and—as I wrote last year—Loïc Dugat-Py has also quietly reduced the percentage of new oak used here. So, I once again encourage readers to put outdated stereotypes of excessive oak and overextraction to one side and try what is being produced today, as these are bottles that number among the finest that contemporary Burgundy has to offer.