The ‘18 Chambertin-Clos de Bèze Grand Cru.

The 2018 Olivier Bernstein Chambertin-Clos de Bèze is 5 years into its peak with 16 years ahead, combining the warmth of a generous vintage with the Clos de Bèze's iron-like mineral precision - the crown of a micro-négociant obsessed with terroir.

Tasting note

Deep ruby-garnet with exceptional clarity and depth, the 2018 Bernstein Chambertin-Clos de Bèze opens with a nose of striking precision: tiny red berries, oriental spice, and a floral lift that immediately signals the appellation's aristocratic character. The warmth of 2018 is felt in the roundness framing these aromatics, but the Clos de Bèze's iron-like minerality anchors the nose and prevents the generous fruit from dominating the sense of place. On the palate the wine achieves what Bernstein's approach always targets: power and delicacy coexisting without compromise. The fruit is concentrated and focused, the tannins present and structured without roughness, and the finish is long, precise, and mineral. Iron and spice persist well beyond what the 2018 vintage's warm character might suggest, speaking to the quality of the Clos de Bèze site and the discipline of Bernstein's cellar work. This is Gevrey-Chambertin of the highest caliber from a careful producer working one of Burgundy's most coveted sites, showing why the 2018 Clos de Bèze rewards the patience it demands in 2026.

The 2018 vintage

The 2018 Burgundy Côte de Nuits vintage received a WS 93 Outstanding rating, described as producing big, dense, fleshy and fruity reds with youthful appeal. The growing season featured a warm, generous summer that accelerated fruit development across the Côte, with the most structured appellations managing the vintage heat best. For Chambertin-Clos de Bèze, situated on the upper slope of Gevrey-Chambertin where cooler temperatures and iron-rich soils moderate ripening, the 2018 conditions were favorable, adding flesh and roundness to a wine defined by structure without pushing toward overripeness. The challenge in 2018 for Gevrey producers was maintaining the appellation's signature minerality and tension alongside vintage generosity. In the finest cellar sites like the Clos de Bèze, the terroir's iron character provided that counterweight, and Bernstein's 2018 is widely regarded as one of the vintage's most successful Gevrey expressions.

About Olivier Bernstein

Olivier Bernstein is among the most deliberate négociants working in Burgundy, acquiring fruit from coveted grand cru and premier cru sites across the Côte de Nuits and aging the wines for extended periods before release. His method combines the obsessive terroir selection of a domaine with the flexibility of a small négociant, working with growers who farm to his exacting standards. Bernstein's Chambertin-Clos de Bèze is sourced from old vines within the appellation and fermented and aged with a commitment to minimal intervention and maximal site expression. His Gevrey wines are noted for structural integrity and long-term potential that have earned a devoted following among serious collectors.

From the cellar: pair with

Roast Lamb Rack with Rosemary and Black Olive

The 2018 Bernstein Clos de Bèze's iron minerality and red berry precision harmonize with herb-crusted lamb, the wine's structured tannins cutting through the fat while the spice and floral notes echo the rosemary.

Duck Breast with Cherry Reduction

The concentrated red berry and oriental spice character of the 2018 Clos de Bèze amplifies beautifully alongside a cherry reduction, the wine's iron backbone providing balance against the sweetness of the sauce.

Aged Époisses or Comté

The 2018 Bernstein Clos de Bèze's mineral precision and spiced red fruit find a remarkable counterpart in aged Burgundian cheese, with the wine's structural tannins and long finish providing a clean contrast to the cheese's richness.

Service & cellaring

Serving Temp: 60-63F (16-17C)
Decanting: Decant 75 to 90 minutes in 2026. The 2018 Bernstein Clos de Bèze is five years into its peak and benefits from aeration to open its iron-and-spice nose and integrate the still-present tannin structure. Decanting reveals the full expression of tiny red berries, oriental spice, and mineral precision that defines this wine at its best in 2026.
Cellar Storage: 55F (13C), 60-70% humidity, bottle on its side.

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Frequently Asked

How does the 2018 Olivier Bernstein Clos de Bèze compare to the 2016?

Both are compelling expressions of Bernstein's Chambertin-Clos de Bèze but from dramatically different vintage contexts. The 2016 Clos de Bèze comes from a more structured, balanced growing season and is now further into its peak development at 10 years old. The 2018 brings the generous warmth of a WS 93 Outstanding vintage, showing rounder fruit and more immediate appeal alongside the same iron-like minerality. The 2018 will peak later than the 2016 and drink well through 2042.

When is the best time to drink the 2018 Bernstein Clos de Bèze?

The peak window runs 2021 through 2042. In 2026 the wine is five years in and improving. Optimal drinking is 2028 to 2038, when the 2018 vintage's generous fruit will have fully integrated with the Clos de Bèze's structural backbone. Those who open in 2026 will find an impressive wine with significant room to grow. Hard decline does not begin until 2051.

What defines Olivier Bernstein's winemaking approach?

Bernstein operates as a deliberate micro-négociant, acquiring fruit only from the most carefully farmed old-vine parcels of Côte de Nuits grand cru and premier cru sites, then aging the wines for extended periods before release - typically well past what most négociants offer. His cellar philosophy centers on minimal intervention and maximal site expression, aiming for wines that speak first of their terroir and only secondarily of the vintage. The Chambertin-Clos de Bèze is his most powerful and structural wine.

What food best complements the 2018 Bernstein Clos de Bèze?

Aim for dishes with the structural weight to match the 2018 Clos de Bèze's power while having enough savory depth to echo its mineral and spice character. Roast lamb rack with herbs, duck breast with cherry reduction, and aged Comté or Époisses are ideal partners in 2026. As the wine develops further toward 2030 and beyond, lighter preparations like roast pheasant and mushroom dishes will suit the increasingly delicate character of the maturing wine.