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Nuits-Saint-Georges "Les Topons"

Nuits-Saint-Georges "Les Topons"

  • The vintage
    • The weather conditions in 2015 were outstanding and the vintage is characterised by its rich and very distinctive style. Excellent ageing potential.

  • Appellation
    description
    • Introduction

      Vines have been grown in Nuits for over 1000 years and the history of the village is inseparable from its renowned vineyards. At the end of the 17th century, Louis XIV, who suffered from digestive problems, was advised by his doctor to drink a glass of Nuits every day. In 1892, the village of "Nuits" added its name to that of its best climat: "Les Saint-Georges".

    • Exposition

      South-East

    • Soil

      Clay-limestone

    • Grape Variety

      Pinot Noir

    • Characteristics of our plot

      Surface area

      29 a 27 ca [0,72 Acres]

    • Characteristics of our plot

      Years the vines were planted

      1999

  • Winemaking
    • Winemaking

      The grapes are harvested and sorted by hand. The proportion of de-stemmed grapes and whole clusters varies depending on the vintage. 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 in order 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 hygrometry-controlled cellars at consistent, natural temperatures.The wines are aged in vats for 2 months at the end of the ageing process.

  • Tasting
    • Tasting

      Intense colour with purplish tinges. The nose reveals black fruits and a touch of oak and spice. The palate is exceptionally intense with characteristic Pinot Noir aromas of black cherry. The tannins are firm and masculine yet very smooth.

    • Serve with

      Red meats, feathered game, quails in redcurrant sauce

    • Serve at

      14°C to 16°C

    • Cellaring Potential

      6 to 8 years

  • The vintage
  • Appellation
    description
  • Winemaking
  • Tasting
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