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.
The 2015 warm summer saw early flowering, with rapid development. Ripening was slowed due to hot July temperatures, but rain at the end of the month eased drought pressures. A cooler August allowed ripening to advance. Fine weather during the harvest resulted in superb quality fruit with excellent phenolic ripeness.
Marsannay is the northernmost appellation in the Côtes de Nuits, neighbouring Fixin. It is the only appellation to have AOC status for the production of red, white and rosé wine. The vineyard has an eastern orientation and is situated at 255 to 390 metres above sea level. The ‘Vielles Vignes’ or old vines are 45 years old and have developed deep root systems, nourished by complex layers of soil. The soils are diverse, predominantly clay and limestone, with white pockets of limestone and red, iron-rich soils. Pierre believes in respecting the terroir; he ensures the yields are kept low and follows organic and biodynamic principles, taking into consideration the cycles of the moon and the sun.
Vinified in a gravity-fed winery, this cuvée was made with the minimal amount of intervention. The perfectly ripe and healthy grapes were hand-harvested, with every bunch being delicately picked into small bins. The grapes underwent a meticulous manual sorting, before the whole bunches were gently pulled into the fermenters without the use of a pump. Fermentation started naturally with a cold soak, using indigenous yeasts from the vineyard. During fermentation, several "pigeages" or cap submersions took place. Skin contact maceration followed, lasting for a couple of days, before the wine was racked by gravity into barrels. Matured for 12 months in French oak barrels in the 17th century cellar, the wine was not fined or filtered prior to bottling, to preserve its natural qualities.
An accessible red Burgundy showing plump and fleshy red fruits with notes of violets.
Pan-fried steak with shallots, roasted duck or mature cheese.
Pinot Noir 100%
The technical information on this wine is correct to the best of our knowledge at the time of publication. This information may be subject to change according to vintage
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