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Nuits-Saint-Georges

Nuits-Saint-Georges

  • 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".

    • Exposure

      East

    • Soils

      Clay-limestone

    • Grape Variety

      Pinot Noir

    • Characteristics of our plot

      Surface area

      3 ha 24 a 01 ca [8 Acres]

    • Characteristics of our plot

      Years of plantation

      1928, 1955, 1965, 1968, 1972, 1979, 1982, 1985, 1986, 1999, 2012

  • 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 pumped over 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 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

    • Ageing potential

      6 to 8 years

  • The vintage
  • Appellation
    description
  • Winemaking
  • Tasting
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