2024 Technical Specifications
Alcohol 13.5%
Grape Varieties 100% Pinot Noir
Classification Premier Cru
Region Les Saint-Georges
Soil Brown clay soil strewn with pebbles, At the bottom of the slope south of nuits-saint-georges
Contains Added Sulfites Yes
Production Volume 262 bottles
Bottles262
Production Details Hand-harvested into small crates, carefully sorted and destemmed; vinification lasted three weeks with light punch-downs and regular pump-overs; maturation began with nine months in new oak and then continued in a three-year-old barrel.
Tasting Notes Deep carmine red; damp limestone, raspberry, cocoa powder, beeswax, blood orange, nutmeg, thyme, dried herbs and cigar; ample and powerful with fine acidity, firm tannins, morello cherry, pepper and incense.
Food Pairing Roasted game, herb-crusted lamb, or aged beef
Sources: vincod.com ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 14.0%
Grape Varieties 100% Pinot Noir
Classification Premier Cru
Region Les Saint-Georges
Soil Brown clay soil strewn with pebbles, At the bottom of the slope south of nuits-saint-georges
Fermentation Vessels Tanks
Indigenous Yeast Yes
Maceration 21 days
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types Oak from forests in central France
Contains Added Sulfites Yes
Production Volume 568 bottles
Bottles568
Magnums12
Production Details Handpicked into small crates, carefully sorted and destemmed; fermented naturally in tanks with indigenous yeasts; macerated for three weeks with very few punch-downs and daily pump-over; aged for 18.5 months in oak barrels, including 50% new central-French oak.
Tasting Notes Deep red; raspberry, plum, quince, cherry, cherry clafoutis, iris and violet, with fresh oak, curry, turmeric, vanilla and smoke; broad, ample and warm with firm tannins, mocha and liquorice.
Food Pairing Thyme-and-garlic marinated lamb chops, lamb shoulder confit, or escalope Milanese
Sources: vincod.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 14.5%
Grape Varieties 100% Pinot Noir
Classification Premier Cru
Region Les Saint-Georges
Soil Brown clay soil strewn with pebbles, At the bottom of the slope south of nuits-saint-georges
Fermentation Vessels Tanks
Indigenous Yeast Yes
Maceration 21 days
Oak Types Oak from forests in central France
Contains Added Sulfites Yes
Production Volume 272 bottles
Bottles272
Magnums12
Production Details Handpicked into small crates, carefully sorted and destemmed; fermented naturally in tanks with indigenous yeasts; macerated for three weeks with very few punch-downs and some pump-overs; after pressing, aged for 17 months in new central-French oak.
Tasting Notes Intense dark red; vine peach, yellow peach, curry, cumin, hops, heather soil, roasted hazelnut, menthol, chlorophyll, orange zest and bergamot; broad, dense and concentrated, with cocoa, tobacco, peat, incense, smoke, leather, pepper and a fresh finish.
Food Pairing Thyme-and-garlic marinated lamb chops, lamb shoulder confit, or escalope Milanese
2020 Technical Specifications
Classification Premier Cru
Region Les Saint-Georges
Soil Brown clay soil strewn with pebbles, At the bottom of the slope south of nuits-saint-georges
Fermentation Vessels Tanks
Indigenous Yeast Yes
Maceration 14 days
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types Oak from forests in central France
Production Details Handpicked into small crates, carefully sorted and destemmed; fermented naturally in tanks with indigenous yeasts; macerated for two weeks with few punch-downs and some pump-overs; after pressing, aged eight months in new central-French oak, then racked and matured for another 12 months in barrels, with 50% new oak in the latter phase.
Tasting Notes Dark red with bluish nuances; mushrooms, morels, moss, heather, thyme, oregano, pine, black cherry, blueberry and blackberry, followed by smoke, caramel, tobacco, incense, vanilla, yeast and mocha; full-bodied, ample and long.
2019 Technical Specifications
Classification Premier Cru
Region Les Saint-Georges
Soil Brown clay soil strewn with pebbles, At the bottom of the slope south of nuits-saint-georges
Fermentation Vessels Tanks
Indigenous Yeast Yes
Maceration 21 days
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Production Details Handpicked into small crates, carefully sorted and destemmed; fermented naturally in tanks with indigenous yeasts; macerated for three weeks with few punch-downs and some pump-overs; pressed, then barrel-aged for 16 months before bottling, with 30% new oak.
Tasting Notes Silky red; blood orange, dried grass, eucalyptus, pepper, clove and toasted bread; smooth and round with fresh-grape and candy notes, fine tannins, currant, cherry bark and pine.
2018 Technical Specifications
Classification Premier Cru
Region Les Saint-Georges
Soil Brown clay soil strewn with pebbles, At the bottom of the slope south of nuits-saint-georges
Fermentation Vessels Tanks
Indigenous Yeast Yes
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Production Details Handpicked into small crates, carefully sorted and destemmed; fermented naturally in tanks with indigenous yeasts; macerated for 3–4 weeks with alternating punch-downs and pump-overs; pressed, then barrel-aged for 20 months before bottling, with 25% new oak.
Tasting Notes Dark purplish red; bramble, wild rose, thyme, clove, cedar, tobacco, liquorice, violet, mint, pine, blackberry, blackcurrant jelly and raspberry liqueur; round and full-bodied with fine tannins, lively mineral acidity and an intense finish.
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2360564 | — | — | wine-searcher.com ↗ |