Nuits-Saint-Georges "Les Montroziers"
The vintage
2021 is a rare vintage. The bud burst took place ten days earlier than anticipated on the 4 April. Then, during the nights of the 5, 6 and 7 April, temperatures fell well below as low as -8 °C. From May through until July the weather was cool and humid. Flowering took place mid-June. The harvests began on the 21 September and drew to a close on the 30 September. Our red wines are seductive, intensely fragrant and spicy (notes of white pepper and cinnamon). 2021 offers a classic Burgundian style with delicate tannins, excellent aromatic intensity and notes of juicy, zesty red berries and remarkable balance. This is an elegant and immensely pleasurable vintage.
Appellation
descriptionIntroduction
This name pays tribute to the Faiveley family's ancestors who were, in the early 20th century, industrial leaders and statesmen. Amongst them was Maurice Colrat de Montrozier, great uncle and witness to the marriage of Guy Faiveley (5th generation) and Yvonne Faiveley in June of 1945 - an occasion that marked the coming together of two very different industries: wine and rail.
Exposition
East
Soil
Clay-Limestone
Grape Variety
Pinot Noir
Characteristics of our plot
Surface area
4 ha 84 a [9,88 Acres]
Characteristics of our plot
Years the vines were planted
1928, 1955, 1965, 1968, 1972, 1979, 1982, 1985, 1986, 1999, 2012
Winemaking
Winemaking
The grapes are harvested and sorted by hand. The wines are punched down daily in order to extract colour, tannins and aromas from the skin of the grapes. After a 19 day vatting period, the alcoholic fermentation is complete. The free-run wine is run off using a gravity system whilst the marc is pressed slowly and gently to extract an exceptionally pure press wine.
The wines are aged for 14 months in French oak barrels (20-30% new oak) which have been selected for their fine grain and moderate toast. The wines are left to age in our cellars at consistent, natural hygrometry and temperature. The wines are aged in vats for 2 months at the end of the ageing process.
Tasting
Tasting
Intense garnet red hue and aromas of fruit, oak and spice on the nose. The palate reveals a smooth, rich attack, velvety tannins and good balance. A delicate, seductive and very elegant wine.
Serve with
Duck breasts with grape sauce, fillet of deer
Serve at
14°C to 16°C
Cellaring Potential
6 to 8 years
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