Domaine Pierre Naigeon2016 Charmes-Chambertin Grand Cru, Domaine Pierre Naigeon
Burgundy, FranceVintage: 2016
The Grands Crus of Gevrey-Chambertin are iconic Pinot Noir wines; powerful, virile, complex and intense. This 2016 Charmes-Chambertin Grand Cru opens in the glass with exquisite aromas of violets, roses and wild strawberries. A touch of violet and underbrush start to emerge as the wine has time in the glass. The palate is incredible – power, opulence and elegance unite to make a full and complex body, full of sap and voluptuousness with an incredible texture. Drink now to 2035
Pierre Naigeon believes passionately in sustainable farming. He looks to produce wines full of fragrance, revealing the natural terroir. The vines are grown in the Grand Cru vineyard of Charmes Chambertin, in a 25-hectare parcel of 60-year-old vines. The vineyards are meticulously managed with the use of organic fertilisers; no herbicides or insecticides are used. A sustainable approach is undertaken with ploughing, careful pruning and a green harvest.
Whats in the bottle
100% Pinot Noir
12 Mixed Bottles *
£148.50
Save £16.50
* As part of a mixed case of any 12 bottles
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Description
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 grapes were hand-harvested with selective picking in the vineyard. The wine was vinified without the use of pumps in the gravity-fed winery. Cold maceration took place lasting one week, which was followed by fermentation lasting between 20 to 30 days. During fermentation, hand plunging and pumping-over took place to oxygenate the wine and extract the desired levels of colour, tannins and flavour. The wine was aged for 12 months in 100% new oak and was bottled without fining or filtration.
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