Olivier Bernstein
Chambertin Grand Cru
Gevrey-Chambertin
2017
Vintage
Varietal
Pinot Noir
ABV
13.5
Where it is, September 2026
Approaching Peak: the peak window is ahead.
This bottle is in its drinking window. Its peak runs from 2029 through 2045.
The ‘17 Chambertin Grand Cru.
Olivier Bernstein Chambertin Grand Cru 2017 is a Pinot Noir from Gevrey-Chambertin, France.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Olivier Bernstein Chambertin Grand Cru 2017 has a full body, fresh acidity, and firm tannins.
The 2017 vintage
Olivier Bernstein's 2017 Chambertin Grand Cru is a Pinot Noir from Gevrey-Chambertin, France.
About Olivier Bernstein
Olivier Bernstein's Chambertin Grand Cru is a Pinot Noir from Gevrey-Chambertin, France.
From the cellar: pair with
Prime côte de boeuf with truffle butter and bone marrow
The pairing is scaled to the wine's full body.
Slow-braised wild boar with dark spices and chocolate
The wine's fresh acidity keeps the pairing lively.
Cave-aged Époisses with crusty sourdough
The pairing leaves room for the wine's firm tannins.
More from Gevrey-Chambertin
Frequently Asked
What is Olivier Bernstein Chambertin Grand Cru 2017?
Olivier Bernstein Chambertin Grand Cru 2017 is a Pinot Noir from Gevrey-Chambertin, France.
What does Olivier Bernstein Chambertin Grand Cru 2017 taste like?
Olivier Bernstein Chambertin Grand Cru 2017 has a full body, fresh acidity, and firm tannins.
When should Olivier Bernstein Chambertin Grand Cru 2017 be opened?
The canonical CAI full drinking arc is 2024-2052. Within that arc, the peak window is 2029-2045. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What pairs with Olivier Bernstein Chambertin Grand Cru 2017?
Pair this wine with Prime côte de boeuf with truffle butter and bone marrow; Slow-braised wild boar with dark spices and chocolate; or Cave-aged Époisses with crusty sourdough.