Nuits-Saint-Georges 1er Cru "Aux Chaignots"
The vintage
2018 in an early ripening vintage. We began the harvests on the 27th of August in Mercurey. 2018 is a very classic vintage that can be enjoyed in its youth and is already drinking beautifully. In the Côte de Nuits, our red wines are rich and warm, quite similar to the 2009s. These are ripe, sunny and well-structured wines with powerful aromas of ripe black fruits. Their seductive characters make them comparable to the 2017 and 2011 vintages.
Appellation
descriptionIntroduction
Situated on the northern Nuits-Saint-Georges hillside, halfway up the slope, this climat produces wines characterised by their delicate and elegant aromas. The name "Aux Chaignots" suggests the presence of an old oak forest known as a "chasne" in ancient French.
Exposition
East
Soil
Brown limestone and gravel
Grape Variety
Pinot Noir
Characteristics of our plot
Surface area
0 ha 72 a 61 ca - [1,79 Acres]
Characteristics of our plot
Years the vines were planted
1927, 1965
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
Dark ruby red in colour with red fruit aromas and roasted, smoky notes on the nose. The palate is rich and oily with good structure and a perfect balance between finesse and strength. The silky tannins give this wine a harmonious mouthfeel.
Serve with
Foie gras and apple filo pastries, lamb shank, duck breast, deer in redcurrant sauce.
Serve at
14°C to 16°C
Cellaring Potential
7 to 12 years
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