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Nuits-Saint-Georges
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Nuits-Saint-Georges

Nuits-Saint-Georges
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Service

  • Cellaring

    Optimal consumption: 8 to 13 years

    Ageing potential: 15 years

  • Tasting temperature

    16°C (61-62°F)

Grape variety

Pinot Noir

Vineyard

Producing communes: Nuits-Saint-Georges and Premeaux.

Site: the appellation is elongated, with two different sections, north and south, separated by a little stream that crosses the town. The hillside is quite steep, but the vineyards have an excellent east exposure.

Histoire & tradition: an emblematic wine, closely linked to the gastronomy of Burgundy. Great chefs, such as Escoffier, and Brillat-Savarin (the famous cook-book writer), have praised these wines very highly.
Nuits-Saint-Georges derives from the old French Noe or Noue (marshy meadow). Its development is due to its position along the so-called Agrippa lane (Roman Way).

Soil: there are outcroppings of hard chalk in many places. The northern part of Nuits, close to Vosne-Romanée, produces wines of great finesse. The southern part, with its rockier soil, gives powerful and long lasting wines.

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Tasting

by Véronique Boss-Drouhin

Deep red colour. The aromas are powerful and elegant, with notes of cherry and blackberry, as well as hints of cedar wood evolving towards gamey touches. On the palate: beautiful balance between structure and softness. The long aftertaste is reminiscent of fruit syrups and mild spices.

Vintage

The vagaries of the 2021 vintage have greatly affected yields, resulting in one of the smallest harvests Burgundy has ever seen. The reds are harmonious and elegant, with lower alcohol concentrations compared to previous vintages. It is a vintage with a rather Burgundian style showing fruitiness and a lot of freshness.

Vintage review

Winemaking

Supply: this wine comes from grapes and musts purchased from supply partners according to rigorous specifications.

Harvest: grapes harvested by hands in open-work crates. If necessary, a careful sorting is proceeded.

Vinification: total destemming. In accordance with the terroir and the profile of the vintage, we do 2 to 3 weeks of fermentation and maceration in small open vats, marked by punching of the cap and pumping-over. The yeasts are indigenous (natural). Pressing in a vertical press. Separation of the ends of the presses based on tasting.

Ageing:  in oak barrels including 20 to 25% of new barrels.
The ageing lasts between 14 to 16 months.
Origin of the wood: oak grown in French high forest.

Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.