Claire and I visited Nuits St Georges during our recent Burgundian holiday. The D974 skirts the small, rather quiet shopping area which is given over to private shops and cafes; I guess most people are pulled to Dijon to the north or Beaune to the south.
The vineyards rise gently on the western escarpment and flatten to the south and east. Nuits has no Grand Cru (top Burgundy vineyard) but 147 hectares of Premiere Cru and 175 ha. of village Nuits vineyards. Jasper Morris’s Inside Burgundy describes the classic Nuits style as ‘chunkier’. We tasted Dmne. Chauvenet’s village Nuits (13% abv) from the difficult but lately proclaimed 2010 vintage.
Brown rimmed but with a core of medium intensity red, the wine had the aromas of cooked black cherries These tertiary notes suggesting bottle age; there was also an aromatic maturity to the nose. The mouth feel was soft, the tannins identifiable but not obtrusive being accompanied by a light acidity. It had an attractive sweet/sour then dry finish but the full flavours I would describe as tight rather than generous. A lovely wine, not particularly complex, but quite in keeping with Morris’s description.
I find these pinots more interesting than the NZ because of their restrained quality but I can appreciate why they cause not a little frustration. Over to you, Richard.
[Richard: from TWS whose offer brochure said ‘lovely dense and soft Burgundy offered at a remarkably low price basically because of the sheer volume he has to sell. He has over 6ha of this wine! Take advantage!’ The last sentence, being, I assume a translation of ‘profitez-en’, often seen in French supermarkets under special offers. £18 in bond which is indeed a reasonable price for village burgundy. I’ve sometimes thought that WS tasting notes prefer enthusiasm to accuracy but ‘dense and soft’ sums it up. Not especially varietal but unmistakably pinot noir and nice to try one that didn’t disappoint. On a hot evening the wine started to become ‘soupy’ but 15 minutes in the fridge when halfway down the bottle helped considerably, something I can remember a Beaune restauranteur doing during the 2006 heatwave.]