Jean-Claude Boisset was radically transformed with the arrival in 2002 of viniculteur Grégory...
Patriat, one of the best viticulturalists/winemakers of his generation in Burgundy. Grégory had spent the previous three years working in the vineyards at Domaine Leroy and still spends a great deal of his time in the vineyards, paying his growers by the hectare in order to ensure low yields. He also prefers to work with organic growers, as he finds they produce better fruit. Unlike other Burgundian négociants, Grégory specialises in making wines from 'lieu-dits' or tiny plots of vines, something which accounts for the limited production of most of his wines.
Halfway between Dijon and Beaune and with an easterly exposure, the vineyards of Nuits-Saint-Georges cover six kilometres, with 160 hectares of Village appellation vines. The range of soils, exposure and locations here creates a great diversity of sites. The area is bisected by the valley of the Meuzin river and the village of Nuits-Saint-Georges itself. Les Charbonnières is located at the southern end of the village, where the altitude is a little lower than in the north. The soil consists mainly of marl, combined with sand and pebbles from the top of the slope. This wine was produced from selected old vines with stringent vineyard management: restricted yields with de-budding, cluster thinning if necessary, little or no fertiliser, and hand-harvesting.
Overall, 2013 was a classic vintage, 'very Burgundian' in the sense that they harvested late, with 75% of the grapes picked in October. Except for an incidence of hail which affected the Côte de Beaune, there was no variation in quality between the Côte de Nuits and the Côte de Beaune. The small production was due to climatic influences including coulure and millerandage, but also hail. Virtually no areas were spared in this respect. Therefore, yields were very small. The reds are fleshy, succulent, more concentrated than for example the 2011s, which bodes well for the cellaring of this vintage. The quality of the fruit gives the impression of biting into a handful of fresh fruit. Tannins are assertive but fine in quality.
The grapes were all de-stemmed but not crushed. Maceration lasted 23 days including one week of cold maceration (12ºC) in open-topped wooden vats, with infrequent pigeages. Fermentation took place using indigenous yeasts. The wine was aged for 12 months in French oak casks (40% new oak) and was very gently filtered before bottling using gravity.
Wild cherry, liquorice notes and rose petals on the nose. Concentrated, the palate is fresh with a nice mineral finish.
|Grape varieties||100% Pinot Noir|
|Region||Côte de Nuits, Burgundy|
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