Côte de Nuits PART 1
This will be the prevailing message, when it comes to all wine from the 2022 vintage, but it is one we are very pleased to deliver – The Côte de Nuits wine are very ‘Côte de Nuits’. If you’re looking for something bold, structured and darker fruited, head to Nuits-Saint-Georges. If you’d like something sexy and sumptuous, Vosne Romanée is the answer. If perfume, red fruit and an ethereal transparency are on your cards, then Chambolle- Musigny delivers. If you wish for something regal, powerful and poised, then the Gevrey-Chambertin are spot on. It is perverse that in such an excellent vintage, it is hard to give meaningful commentary, each producer still has their hallmarks and as ever, with Burgundy, the devil is in the detail, but with 2022 Côte de Nuits, you can assure yourself that whatever you are buying, you are getting one of the very best possible representations of that producer and vineyard.
Jack Chapman, Head of Private Clients
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Domaine de la Douaix
Mark and Gilles Moustie are Belgians, huge fans of wine and in particular Burgundy. The family rented a gite for many years in the Hautes Côtes village of Arcenant, straight up the hill to the west of Nuits Saint Georges, and gently graduated from buying wines at domaines up and down the Côte to wanting to make the wine themselves. Eventually they bought some vines and a house with cellars, and set to.
Most of their wines are from vines they own, but they do make a little wine from bought-in fruit to supplement what is still a tiny domaine. It is Gilles who is hands-on on a daily basis and is really running the domaine now with ever-growing confidence. He is now working organically across the domaine and they continue to buy parcels of old vines when they get a chance.
There is a real sense of continual growth in the quality of the winemaking here - this is particularly evident in such a tricky vintage as 2021. Gilles has clearly honed his skills over the last few years and the wines get ever more sophisticated in feel and depth. He now adds 10-15% of whole bunches to the fermenters. This he does in layers. Grapes - then bunches. Grapes then bunches. (Getting more technical still, Gilles uses only bunches with millerandage for this, as the stems are more mature as they are not working so hard for the grapes.) He has also extended the élevage, and is now keeping all his wines in wood for two winters: 'I really like how the wines stabilise in the last six months.'
Finally now fully established in his renovated cellars - there is a real sense that Gilles is fully settled, focused and happy in his task of championing this exciting corner of Burgundy.
In Bond
In Bond
In Bond
In Bond