Gevrey-Chambertin, Jane Eyre, 2024 - Magnum
Gevrey-Chambertin, Jane Eyre, 2024 - Magnum
- 150cl
- 13%
- Red Still
- Pinot Noir
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Optimal drinking window: 2029 - 2040
This 2024 magnum comes from one of the Côte de Nuits' most characterful communes: a village whose wines have a reputation for being the most structured and brooding of all village-level Burgundy, with that signature iron-and-earth backbone that sets Gevrey apart from its softer neighbours to the south.
2024 could hardly suit Jane Eyre better. A cool, rain-affected year with low natural alcohols and sharply reduced volumes, it demanded obsessive sorting and restraint in the cellar. Jane delivered both. Sorting varied dramatically by site, with some parcels requiring extraordinary attention, but the results are wines of clarity, finesse, and unmistakable origin.
Whole-bunch use was carefully judged and varied by cuvée. In a vintage where some light-touch producers struggled to find flavour, Jane’s wines retain purity, energy, and real Pinot character.
"High on the slope from 60+ year-old vines. Dark fruit, but carried lightly, with real elegance and lift. A lovely sense of restraint, with just a hint of reduction adding intrigue."
Stewart Pryce, Honest Grapes Wine Club Manager
The magnum format is ideal here. Gevrey 2024 is not a wine to rush — the vintage produced wines of genuine freshness and precision across the Côte d'Or, and the larger format will allow this to knit together slowly, developing savoury complexity over several years. We'd open a bottle now with plenty of air, but the magnum deserves a little more patience. Pull it around 2029 and you'll be rewarded.
Right now, this is a wine still finding its feet. The 2024 vintage delivered precision and freshness rather than immediate generosity, and in magnum that knitting-together process takes longer. Over the next two to three years, the primary dark fruit will begin to integrate with the iron-and-earth backbone that defines Gevrey, and the slight reduction noted on release should resolve into something more interesting. By around 2029 to 2031, we'd expect the savoury complexity to really start showing — graphite, forest floor, dried herbs weaving through the fruit. The plateau should be broad, running comfortably into the mid-2030s, with no rush on either end. Magnums of cool-vintage Burgundy from old vines tend to age with a kind of unhurried grace; this one will be no different.
What the critics say:
"En Champ and Combe du Dessus. A lighter crimson colour with rather a stylish bouquet, a mix of strawberry and raspberry. Some tension to the tannins, with a graphite touch. Lingers well on the palate."
Tasting Notes
AppearanceDeep, clear ruby with a youthful violet rim and excellent clarity for a young Burgundy.
NoseDark cherry, blackcurrant, and a distinct note of damp earth and iron filings — classic Gevrey. There is a floral lift underneath, along with a subtle spice from what appears to be restrained oak use.
PalateMedium-to-full bodied with firm but fine tannins that grip the mid-palate in exactly the way good Gevrey should. Fresh acidity keeps it lively, and there is real concentration of dark fruit without any sense of over-ripeness — a hallmark of the 2024 vintage.
FinishLong and savoury, with a mineral persistence and a faint chalkiness that lingers well after the fruit has faded.
Overall impressionA structured, precise village Gevrey that earns its keep and then some — the magnum format is exactly right for a wine that needs time to reveal itself.
Food Pairings
In the villages around Gevrey, this style of wine has historically been poured alongside boeuf bourguignon — slow-braised beef that mirrors the wine's earthy depth and absorbs its tannins beautifully. Coq au vin is another obvious companion, the wine's acidity cutting through the richness of the sauce. Locally, you might also find it on the table with époisses or Comté, the region's great washed-rind and pressed cheeses, both of which have enough character to stand up to Gevrey's grip. A simple roast leg of lamb with garlic and thyme, rested properly, would be our personal choice.
We think this wine would go well with
Serve at 16-17°C — any warmer and the alcohol starts to dominate, any cooler and the tannins clamp shut. Given its youth, decanting for at least 45 minutes to an hour is strongly recommended; in magnum, you might stretch that to 90 minutes. Use a large Burgundy bowl glass — the wide surface area allows the wine's aromatic complexity to open and the tannins to soften as it breathes.
Gevrey-Chambertin village vineyards typically sit on the flatter land east of the route nationale and on the lower slopes of the Côte, where Jurassic limestone bedrock is overlaid with clay-limestone soils of varying depth. These heavier soils contribute to the commune's characteristic weight and grip — the tannins in Gevrey are rarely as silky as in Chambolle, and that is very much the point. The continental climate brings cold winters and warm, dry summers, with the 2024 vintage marked by good natural acidity and moderate alcohol after a season of variable weather that rewarded attentive growers.
Gevrey-Chambertin is a village appellation in the northern Côte de Nuits, home to nine Grands Crus including Chambertin itself — Napoleon's favourite, allegedly consumed in quantity even on campaign. At village level, the wines carry the commune's hallmark: darker fruit, firmer tannin, and a mineral, almost ferrous quality that separates them from the more perfumed style of Chambolle-Musigny or the elegance of Vosne-Romanée. Quality varies considerably across the appellation, so producer identity matters enormously here.
The 2024 growing season in Burgundy was, frankly, a test of nerve. A wet spring brought significant mildew pressure, and vignerons who stayed sharp in the vineyard — working fast, keeping canopies open, reducing yields where necessary — came out the other side with something worth talking about. Summer brought warmer, drier conditions that helped the fruit recover composure, and harvest arrived broadly on the later side, with growers picking carefully to find phenolic ripeness without sacrificing freshness. Quantity was down across much of the Côte, which concentrates minds as much as it concentrates wine.
What emerged is a vintage that rewards those who put the work in. The Pinots we have tasted carry real precision and translucency — not because they are light, but because the acidity is lively and the fruit unforced. Chardonnays from the Côte de Beaune look particularly promising: taut, mineral, with genuine length. This is not a vintage to panic-open. Most village and premier cru reds want three to five years at minimum, with the better appellations drinking well until 2035 and beyond. The whites are more approachable now, though the best will reward patience too.
FAQs
What does this wine taste like?
Dark cherry, blackcurrant, and damp earth with a firm, mineral spine — this is Gevrey in its classic, structured mode. It is not a soft or immediately giving wine; it has weight and grip, with a long savoury finish that signals real quality.
When is the best time to drink this?
We would give it until at least 2028-2029 before opening the magnum. A regular bottle could be approached now with serious decanting, but the magnum format asks for patience and will reward it generously. The wine should remain at its peak until around 2036-2038.
Why buy a magnum?
Magnums age more slowly and evenly than standard bottles due to the lower ratio of oxygen to wine. For a structured wine like Gevrey-Chambertin that needs time, a magnum is not just a statement piece — it is genuinely the better format for long-term cellaring and for sharing at a table that deserves it.
What food should I serve with this?
Boeuf bourguignon is the obvious regional answer, but a well-rested roast lamb, a mushroom and lentil ragout, or a strong aged cheese like Comté all work brilliantly. The key is matching the wine's depth and structure — this is not a wine for delicate dishes.
How should I serve it?
At 16-17°C in a large Burgundy bowl glass. Decant for at least an hour before serving — this wine needs air to open up properly. Do not serve it straight from the cellar or it will feel tight and austere.
Is this worth cellaring?
Yes, particularly in magnum. The 2024 vintage across the Côte d'Or produced wines of real freshness and precision, and this Gevrey has the structure and concentration to develop well over the next decade. If you have the patience, this is a wine to sit on and return to around 2030.
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