The Gevrey-Chambertin Les Combottes is extremely spicy and earthy on the nose (I detect some rot), with big, rich, alcoholic, flabby flavors, and a powerful finish. It is no secret that this estate did not have the success in 1983 that one might have expected. Jacques Seysses was apprehensive about the rampant rot in the vineyards and pulled the skins off the macerating grape juice very quickly in order to avoid the taste of rot in his wines.