Nuits-Saint-Georges
Terroir
Clayey-limestone soil, with a clayey predominance.
Winemaking and Aging
Grapes are harvested in leaky boxes and sorted out. They are destemmed and put in tanks. Punching of the cap is made during alcoholic fermentation, without pumping over.
Fermentation on the skins last between 15 and 20 days. Then wine is put in oak barrels, after a light settling of the juice, for a period of ageing included between 12 and 18 months.
Wine making and maturing are carefully followed by Robert Vernizeau, a talented winemaker.
Fermentation on the skins last between 15 and 20 days. Then wine is put in oak barrels, after a light settling of the juice, for a period of ageing included between 12 and 18 months.
Wine making and maturing are carefully followed by Robert Vernizeau, a talented winemaker.
Tasting notes
The Nuits-Saint-Georges 2010 has a beautiful dark red colour with purple tints.
The nose is rich and powerful with notes of black fruit, blackcurrant, blueberries.
In the mouth, the wine develops notes of fruits and have aromas of fresh wood and vanilla ; good acidity. Tanins are dense and firm.
The nose is rich and powerful with notes of black fruit, blackcurrant, blueberries.
In the mouth, the wine develops notes of fruits and have aromas of fresh wood and vanilla ; good acidity. Tanins are dense and firm.
Food and wine pairings
The Nuits-Saint-Georges 2010 will perfectly match with beef coast, beef steak, duck cutlet with honey, as well as goat fresh cheese.
Service and cellaring
Le Nuits-Saint-Georges 2010 could be tasted right away at 13-14°C or kept in cellar between 5 to 8 years. Important potential.
