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Nuits Saint Georges Premier Cru

LES SAINT GEORGES
Red Wine
5.0 / 5

0,00 € (75cl cl)

This parcel is thought to have been planted with vines as early as the year 1000, and was the first to be planted in Nuits. It was donated in 1023 by Humbert de Vergy, archdeacon of Autun, and... This parcel was planted with vines as early as the year 1000 and was the first to be planted in Nuits. It was donated in 1023 by Humbert de Vergy, archdeacon of Autun, and his sister Elisabeth de Vergy to the Collegiate Chapter of Saint-Denis founded by him in Vergy that same year. Could it then have belonged to the ancient Confrérie de Saint Georges? A confrérie - from the medieval Latin CONFRATRIA - was originally a pious association of laymen who belonged to the same community of ideology and profession. It was a winegrowers' confraternity whose patron saint was Saint Georges, one of the first saints to protect the vines of the Côte. Since the Middle Ages, he had protected the vines of the Saint-Julien chapel, which served as the parish church, where a chapel was dedicated to Saint Georges. See more

Care time 4 to 8 years
Vineyard Côte de Nuits
Grape variety Pinot Noir

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Fruity
Vivacity
Spicy
Aromatic intensity

Technical data

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Terroir

Deep soil, marly-limestone

Surface

7 ha 52 a 12 ca
(total climate)

Exhibition

Southeast

breeding

In 228 L barrels for 10 months, followed by 5 months of ageing in stainless steel tanks.

Winemaking

Cold pre-fermentation maceration for 10 days, pumping over and punching down with temperature control throughout fermentation.

Type

Red

Serving temperature: 15°C
Full-bodied and powerful, it gives the Côte de Nuits its letters of nobility and character. It's only natural that it should be served with meat that's both tasty and virile, such as roast lamb, prime rib and duck breast. The same goes for game, flattered by the wild, animal aromas that emerge with age.

Karine Moréteaux

Chanzy expert advice

Food & wine pairing

Full-bodied and powerful, it gives the Côte de Nuits its letters of nobility and its strong character. It's only natural that the Nuits-Saint-Georges appellation should go well with meats that are both tasty and virile, such as roast lamb, prime rib and duck breast, capturing their fibers in a solid net. The same goes for game, flattered by the wild, animal aromas that emerge with the age of the Nuits-Saint-Georges appellation bottle. Gourmets also serve it with fish, such as carp in matelotte with red wine. Finally, soft, washed-rind cheeses such as Epoisses, Langres or Soumaintrain.

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