Nuits-Saint-Georges RoncièrePremier Cru
Grape Variety :
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. This appellation lies next to the Pruliers.
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.The word "Roncière" comes from "roncier" (bramble bush) and refers to a place once covered with brambles.
Soil: excellent due east exposure, on a mild incline. The soil is not too rocky, but deep and with good drainage.
Plantation density: 10,000 vinestocks/ha in order to extract as much as possible from the terroir and limit the production of each vine stock.
Yield: 40 hl/ha - purposely low, in order for the grapes to reveal every nuance of the terroir.
Grape Supply: grapes and wines provided by regular supply partners.
- maceration and vinification take 2 to 3 weeks
- indigenous yeasts
- maceration and fermentation temperatures under total control.
Joseph Drouhin seeks total control of the process of extraction; extraction gives colour and substance but should never be detrimental to the finesse and typical character of the wine.
Type: in barrels (20% in new oak).
Length: 14 to 18 months.
Origin of the wood: French oak forests.
Weathering of the wood: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of the contributing elements to the elegance of the wine.
Follow-up: barrel by barrel.
Fining ("collage", to clarify the wine): light, after careful tasting.
Throughout the ageing process, decisions are taken only after careful tasting evaluation, barrel by barrel. The data obtained is then 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.
Tasting note by Véronique Boss-Drouhin
"The wine displays a deep red colour.
The aromas, intense but elegant, reveal notes of blackcurrant and liquorice mingling with woody flavours. The tannins are round and mellow.
Stunning balance and very long aftertaste".
Red-tile colour. Some sediment. The tannins, a little hard at first, have softened up but the wines have retained a certain firmness. Beautiful aromas of spice, undergrowth or even liquorice are found. Should be drunk around 3 years from now.
Temperature: 16°C (61-62°F).
Cellaring: 8 to 25 years.