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Categories
Nuits-Saint-Georges Procès
Premier Cru
Service
-
Cellaring
Optimal consumption: 10 to 25 years
Ageing potential: 35 years
-
Tasting temperature
16°C (61-62°F)
Grape variety
Pinot Noir
Vineyard
Producing communes: Nuits-Saint-Georges and Premeaux.
Site: at the heart of the Côte de Nuits, the town of Nuits has its own Hospices, world-renowned vineyards and, of course, ancient traditions. Maison Joseph Drouhin owns nearly half of the Premier Cru Les Procès, next to Pruliers, another famous vineyard.
History & tradition: the name « Nuits » may come from « noyer » (walnut tree), a not very frequent tree in this region. As a matter of fact, the hillsides in Burgundy were covered with oak trees at the time the Romans arrived.
Soil: excellent due east exposure, on a mild incline. The soil is not too rocky, but deep and with good drainage.
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Tasting
by Véronique Boss-Drouhin
Deep garnet colour, bright like a gemstone. The aromas are as intense, but elegant. They are reminiscent of cherry jelly with hints of wood and balsam, or cedar. With age, the aromas take on gamey touches. On the palate, the wine displays flesh as well as structure and a velvety texture. Very flavorful aftertaste, evoking fruit syrups and spice infusions.
Vintage
In 2018, the reds are vivid, structured and aromatically expressive. They show a great balance between alcohol and acidity, a sign of a great vintage.
Vintage reviewViticulture
Throughout its 100-hectare (247 acres) estate, Maison Joseph Drouhin has adopted organic viticulture practices since the late 1980s and biodynamic viticulture since the 1990s. Our credo is to provide « natural answers to natural problems ». All our practices show the greatest respect for the soil, the vine, and the environment. Our deliberately low production yields allow our grapes to reveal the precise expression of each terroir.
Winemaking
Harvest: grapes harvested by hands in open-work crates. If necessary, a careful sorting is proceeded.
Vinification: whole crop harvest of 20 to 50% depending on the vintage. 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 25% of new barrels.
The ageing lasts between 14 to 18 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.