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Producer: Domaine Pierre NaigeonGrape Varieties: 100% Pinot NoirOptimum Drinking: Within 12 yearsWine Style: Medium to full bodied well balanced Pinot NoirAlcohol by Volume: 12%Closure: Natural CorkCountry: France
Alluring raspberry and cherry with notes of dried fruits on the nose. Medium to full bodied with a little earthiness, this well structured wine shows balanced oak, with fine ripe tannins. Silky and smooth on the palate this is classically elegant.
Pierre Naigeon is a leading and renowned producer in the Côtes de Nuits. The Naigeon family has been established in Gevrey-Chambertin for over 150 years. They acquired some vines and started to produce wine in 1890. The estate remained reasonably small until 2003 when Pierre purchased more land increasing their holdings to 11.5 hectares. Pierre Naigeon believes passionately in sustainable farming, without the use of herbicides. He believes in non-interventionist winemaking and aims to produce wines full of fragrance, revealing the natural terroir. The average age of his vines is remarkably high, mostly over 50 years, which endows the wines with an extraordinary quality, maturity and concentration.
2014 is characterised as being a very balanced vintage. A mild winter was followed by warm, dry weather during the spring setting the growth cycle off to a good start. However, a rather wet and cool summer slowed ripening down and vigilance in the vineyard was key. The vintage was somewhat rescued by a warm, sunny September which encouraged the berries to reach maturity. The grapes at harvest were healthy, ripe and showed excellent aromatics and produced wines with rounded tannins.
The Guyot trained vines are planted at a high density with 3,500 vines per hectare. The vineyards are managed using organic fertilisers and without the use of herbicides or insecticides. Ploughing, pruning and green harvests all take place. The vineyard soils are made up of clay and limestone with large chalky pebbles.
The manual harvest was followed by careful, manual sorting of the grapes. The vinification was fed by gravity, without the use of pumps. A cold maceration, which lasted for six to seven days, was then followed by a natural fermentation with indigenous yeasts from the grapes and lasted 10 to 15 days. The wine was aged 'sur lies' for 12 months in oak, of which 10% was new). The wine was unfined and unfiltered, prior to bottling.
A great match with grilled meats, white meats in a delicate sauce and fresh cheeses.
Pinot Noir 100%
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