Nuits-Saint-Georges Premier Cru

Grape Variety :

Pinot Noir

Vineyard

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.

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: on clay mixed with limestone pebbles, producing powerful and long lasting wines.

Viticulture

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.

Pruning: Guyot.

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.

Vinification

Maceration:

- 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.

Ageing

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

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

"Beautiful deep garnet colour. Intense aromas of wild fruits mingling with hints of truffle and liquorice. On the palate, this wine is powerful and complex with elegant tannins. Very flavourful aftertaste with light notes of spices. Excellent ageing potential".

Serving

Temperature: 16°C (61-62°F).

Cellaring: 5 to 25 years.