Nuits-Saint-Georges 1er Cru Les Saint-Georges
The vintage
Our red wines are characterized by their excellent ripeness (comparable to the 2009 vintage) and relatively low yields (comparable to the 2010). The optimum ripeness levels in the grapes were balanced out by the freshness of the vintage which was preserved thanks to the good weather conditions. The aromatic palette of this vintage offers notes of juicy ripe cherries and blood orange.
Appellation
descriptionIntroduction
"Les Saint-Georges" is considered to be one of the oldest climats in Bourgogne and was planted in the year 1000. It is also thought to be the very best Cru in Nuits-Saint-Georges. Our Domaine is the appellation's smallest producer and, for the last 10 years, we have been working towards being reclassified as a Grand Cru.
Exposition
East
Soil
Deep brown limestone and pebbles
Grape Variety
Pinot Noir
Characteristics of our plot
Surface area
0 ha 23 a 14 ca [0,57 Acres]
Characteristics of our plot
Years the vines were planted
1933, 1974
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 16 months in French oak barrels (40-50% new oak and 50-60% one-wine barrels) 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.
Tasting
Tasting
Deep ruby red hue. Powerful nose disclosing ripe fruits and warm spicy notes. A smooth, clean attack gives way to a well-balanced palate with rich, smooth tannins. This wine's harmonious structure and elegance perfectly represent this Premier Cru.
Serve with
Duck breast in cranberry sauce, roasted and grilled red meats, game
Serve at
14°C to 16°C
Cellaring Potential
10 to 12 years
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