Presentation
One of the main characteristics of Nuits-Saint-Georges’ wines lies in the great diversity of its terroirs, diversity that is found in the different styles of wines that vary greatly depending on where the grapes are grown. Based in Nuits-Saint-Georges, the House of Edouard Delaunay illustrates this multiplicity by offering several selections from Premier Cru climats located both north and south of the village.
Terroir
The etymology of the word “chaignot” is debated. It could refer to a “chênaie” (a plantation of oak trees). Other sources suggest a link with “iron-rich soil”. The 5.8-ha plot is located in the northern part of the appellation (toward Vosne-Romanée) at an altitude of between 260 and 280 metres, in rather deep soil composed of gravel that yields wines that are very ripe with even greater structure. The fact that the plot benefits from privileged southeastern exposure allows for good ripening of the grapes.
In the vineyard
The grapes are handpicked and sorted before being destemmed and transferred to vats using gravity.
Winemaking
Vinification lasts approximately 18 days with a few punch-downs toward the end of fermentation.
Ageing
Oak barrel ageing lasts 14 months (30% new oak).
Varietal
Pinot Noir
Specifications
Production volume : 1 158 BOTTLES, 12 MAGNUMS
Tasting
Beautiful, intense red colour. The nose is deep, which is typical of the terroir, with notes of heather and boxwood that evoke the fallow land that is predominant in Nuits-Saint-Georges. Great aromatic complexity and remarkable intensity on the nose, featuring scents of fresh cherry, orange peel, spices, coffee, peaty soil, and cigar. Starts off full, extensive and powerful on the palate, marked by richness and an impression of sucrosity, boasting lovely structure, all of which are signs of optimal maturity. Complemented by roasted notes (mocha and dark chocolate) and a nuance of sweet spice. Magnificently powerful on the palate with exceptional length. Remarkable ageing potential.
Food pairings
Ideal with a boeuf bourguignon or as a starter with a terrine.
Reviews
James Suckling
Decanter
Jasper Morris