Nuits-Saint-Georges Les Pruliers Domaine Henri Gouges

Fiche Technique

Color

Red

Format

Bottle 75cl

Year

2009

C'est un 100%
Pinot Noir

From one of the Côte de Nuits' most respected family estates, this premier cru comes from a steep, stony plot known for its gravelly soils and iron-rich clay. Pinot Noir vines, farmed with real care and low yields, give a wine with serious structure and a wonderfully savoury edge. Expect dark cherry, wild berries, a hint of liquorice and that classic earthy, almost mineral bite. Vinified traditionally with wild yeasts and aged in oak barrels, it's the kind of Burgundy that rewards patience. Now beautifully mature, it's brilliant with roast duck, game or a well-aged cheese. Pour it and enjoy.

123.96 € incl tax

Qty:

3 in stock

Wine name: Nuits-Saint-Georges 1er Cru Les Pruliers

Vintage: 2009

Producer: Domaine Henri Gouges

Grape varieties: 100% Pinot Noir

Region: Burgundy, Côte de Nuits

Appellation: Nuits-Saint-Georges Premier Cru

Type of vinification: Hand-harvested fruit, sorted and almost fully de-stemmed, fermented with indigenous yeasts in open-top vats, gentle punching down and pumping over, followed by ageing for around 16 to 18 months in oak barrels with a low proportion of new wood (roughly 20%), bottled without fining and with light filtration

Maceration: Cold pre-fermentation maceration of a few days, then total vatting of approximately 15 to 20 days

Colour: Deep ruby red with garnet glints developing with age

Bouquet: Black cherry, blackcurrant and blackberry, with liquorice, iron-like minerality, undergrowth, violet and a discreet toasted, spicy note

Palate: Firm and structured attack, dense and fleshy mid-palate, fine-grained and slightly austere tannins in youth, sappy texture with a long, mineral, savoury finish typical of the Pruliers terroir

Alcohol content: 13% vol.

Soils: Brown limestone soils with pebbly scree, clay and iron-rich marl on Bathonian and Bajocian limestone bedrock, mid-slope exposure to the east

Farming: Sustainable viticulture, ploughing, no insecticides, natural grassing between rows, old vines averaging 45 to 55 years

Ageing potential: 10 to 25 years from the vintage; drinking well from 2019 onwards

Food pairing: Rib of beef, jugged hare, roast venison, coq au vin, mushroom fricassee, Époisses and Cîteaux cheeses

Serving temperature: 15 to 17°C, decanted one hour before serving

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