Description

ABOUT THE PRODUCER:
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 VINTAGE:
The growing season began with an unusually mild winter, which led into a clement spring. Warm weather during the spring culminated in an unnaturally warm April, prompting early budburst and flowering. This set the scene for a rapidly growing season, with a hot, dry summer and low rainfall resulting in arid conditions. Fortunately, cleansing winds breezed through the vineyards, which helped keep the vines free from disease. Harvest took place earlier than usual due to the warm growing season, and the wines show excellent balance, with good texture and structure.

ABOUT THE VINEYARD:
The vineyard is situated in the appellation of the Haute Côtes de Nuits, which is located on the higher slopes of the escarpment, just behind Gevrey. The Guyot-trained vines are carefully and sustainably managed throughout the year. Only organic fertilisers are employed; no herbicides or insecticides are used in the vineyards. Ploughing takes place to control weeds, and specific attention is paid to controlling yields. Meticulous pruning, shoot and bunch thinning, and a green harvest take place to concentrate the flavours in the berries. It is considered optimal for the vines to carry just five to six bunches before harvest. The soils are made up of clay and limestone, with large chalky pebbles, which produce elegant wines. The harvest takes place manually using flat bins, with each case containing one layer of grapes to avoid crushing. The vineyard is certified organic.

THE WINEMAKING PROCESS:
A thorough selection process took place to ensure only healthy fruit was vinified. Cold maceration took place for six to seven days, followed by natural fermentation with indigenous yeasts from the grapes, lasting 10 to 15 days. Daily remontage, or pumping over, took place during fermentation to oxygenate the must, and a light pigeage (punching down of the cap) ensured the desired level of extraction. Ageing took place on the fine lees for 14 months in French oak, of which 10% was new. The wine was vinified in a gravity-fed winery without the use of pumps and was not fined or filtered before bottling.

OUR TASTING NOTE:
Charming, characteristic raspberry aromas are layered with hints of spice, which lead to a smooth palate of sweet Morello cherry and a touch of smokiness. Beautifully structured, with balanced oak and an exquisite finish.

GRAPE VARIETY:
Pinot Noir 100%.