NUITS-SAINT-GEORGES > Antonin RODET

NUITS-SAINT-GEORGES 2021

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2020 2021 2022 2023

Grape variety

100% Pinot Noir.

Tasting notes

Visual: Intense and bright purple dress.

Nose: Aromas of black berries jam with a hint of liquorice.

Palate: A strong and robust red Burgundy offering a light sensation of sweetness in the mouth.

Wine and food pairing

Drink with venison, duck meat, and with roasted red meats or red meats in sauce. At the end of a meal, try it with Coulommiers cheese followed by a black cherry pie. You can also enjoy it simply as an aperitif.

Serving temperature

Serve at a temperature of 16 to 17°C. (60-63°F.).

Ageing potential

7 to 10 years in good storage conditions.

Origin

Nuits-Saint-Georges is one of those magical names that visitors recite like a rosary.

Known the whole world over, Nuits-Saint-Georges has the original profile of a genuine wine village, but on the scale of a small town. Half way between Dijon and Beaune, and with an eastern exposure, the vines of Nuits-Saint-Georges extend for 6 kilometres and cover 160 hectares of the village appellation.

The local variation in soils, exposure and location produce a great diversity of terroir. The area as a whole is bisected by the little Meuzin river and its valley, and by the village itself.

Vinification and maturing

The hand harvested grapes were completely destemmed but not crushed (they were left whole). Maceration lasted a total of 30 days including one week of cold maceration (12°C). Fermentation used indigenous yeasts only (no additives such as enzymes or tannins were used). Infrequent punching of the cap (8 maximum). The wine was then aged on its lees for 14 months with no racking using a proportion of 30% new French oak barrels that had been toasted at low temperatures for a long time to impart a very delicate touch of oak to the wine.

Vintage : 2021

Nature certainly set a challenge for the winegrower and the winemaker with this vintage.

It began with very warm temperatures at the end of February which led to an early bud break. The historic frost in April then destroyed young shoots that had emerged too early, significantly affecting the future harvest. Changing weather continued to characterize the vintage through to the harvests. There were spells of rain from May to mid-August, obliging winegrowers to be constantly on the alert. The only periods of relative calm were during flowering, which took place in good conditions for the formation of the future fruit, and the véraison (colour change), which benefited from the return of the sun from mid-August. The vagaries of the weather contributed to the development of outbreaks of disease, which were contained thanks to the tireless efforts of our winegrowers. In spite of this, considerable sacrifices had to be made to ensure a high level of quality, and rigorous sorting of the fruit in the vineyard and on arrival at the winery was necessary.

This vintage also required a major technical effort. The vinifications had to be carried out with meticulous attention and precision with a particular care over the extraction of colouring matter, the balance of the structure and the aromatic expression of the red wines, and of the freshness, balance of acidity and aromatic potential of the white wines.