Nuits wines are an intense deep crimson with a hint of
mauve. The nose often features rose and liquorice. The young
red wine has aromas of cherry, strawberry and blackcurrant,
and when matured, leather, trufle, fur, game. Notes of
macerated fruits (prune) complete the picture. Muscular and
vigorous, chewy and full-bodied, its structure is both well
built and well-balanced and it is long in the mouth. It is most
fully enjoyed after several years’ laying down which rounds it
out and underlines its sensuality and breeding.
Maturation: Between 8-20 years
Serving suggestions: Powerful and strongly-built, this is the
wine that confers on the Côte de Nuits its noble reputation
of a sturdy character. Its normal partners would be any
meat that is at once full-lfavoured and virile (roast lamb, rib
steak, or breast of fattened duck), as the wine irmly coats
and envelops its fibrous texture. Feathered game, similarly,
responds to the charm of the wild and animal aromas which
the wine develops with age. Sophisticated diners will also
serve it with certain ish dishes such as carp in red-wine
sauce. Cheeses: soft centred cheeses in the style of Époisses,
Langres or Soumaintrain.
Serving temperature: 14 to 16°C
Vinification: After a rigorous selection process, the grapes are
put in fermenting tanks without pumping. The “cuvaison” is
fairly long – between 18-21 days – during which the wine is
pumped over or has the cap punched down at least twice daily
to extract color, tannins and aromas. After pressing, the wine
is cooled and allowed to settle for 3-4 days. It is put in small
oak barrels – of which a quarter are new – by gravity, with a
fair amount of ine lies to feed the wine during maturation.
After maturing for 18-20 months, the wine is carefully racked
off and assembled for bottling without fining or filtration.