Jerome Galeyrand - Cote de Nuits-Villages Vieilles Vignes 2016
Price: $59.98
Organically Farmed
Producer | Jerome Galeyrand |
Country | France |
Region | Burgundy |
Subregion | Côte de Nuits |
Varietal | Pinot Noir |
Vintage | 2016 |
Sku | 03651 |
Dark cherries, spices, minerals and more. A very beautiful expression of Burgundy. Bursting with exuberant fruit and backed up with a silky smooth mouthfeel and good structure.
Jerome Galeyrand Description
Originally from the Loire, Jérôme does not come from a winemaking family. He worked for eight years in the food industry. Then, after harvesting for a couple of years at Domaine Alain Burguet in Gevrey-Chambertin as of 1996, became inspired and motivated to embark on his own estate project, and so enrolled at the wine institute in Beaune. In 2002, he bought his first vineyard plot (a miniscule 0.05 hectares!) and carried out his own vinification that September. Since then Jérôme expanded the holdings to five hectares of vines and harvests every year with a group of well-trained friends.
Vinification takes place in a small winery at his home. His goal is terroir transparency. Viticulture is organic for 70% of the vineyards and sustainable for 30%. No pesticides, all vines are plowed. Some whole cluster inclusion, delicate vinification. All wines are aged in oak barrels - 12 months for whites, 18 to 24 months for reds. Jérôme’s wines are precise, refined and elegant, beautifully perfumed, positively delicious. He produces roughly 2,000 cases a year, based on vintage conditions, of course.
Côte de Nuits Village ‘Vieilles Vignes’:
Terroir: From two parcels – ‘En Vignois,’ which is below the château de Brochon, and ‘Les Retraits’ in Comblanchien, which is next to the Nuits-Saint-Georges 1er Crus. Located at mid-slope, with a southeastern exposure, on clay-limestone soils.
Vinification: Hand-harvesting. Sorting in the vineyards and on sorting table. 30% of whole clusters are retained. Prefermentation maceration at 16°C lasts 4 to 8 days before natural yeast fermentation starts. Punch-downs and pump-overs in function of taste. The temperature is allowed to go up to 32°C before de-vatting and a gentle pressing.
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