Nuits St Georges Bertrand Ambroise 2017

Nuits St Georges, Bertrand Ambroise, Cote de Nuits, Burgundy, France, 2017

Grape: 100% Pinot Noir, clay/limestone soils, organic, 60 year old vines, 40hl/ha yield, hand harvested, 12 months' oak ageing (50% new wood), bottled unfined/unfiltered

Producer Tasting Note:

On the nose, fruity notes of black cherry and plum with an underlying florality. A powerful, concentrated palate with a tannic, structured feel backed up by fresh acidity, a compote of black fruits and a light touch of toasty oak.

Critics' Tasting Notes:

"Bright, light garnet colour. A delicate nose of tangy black berries, smoke, nut kernels, and undergrowth. A beautiful attack on the palate: the rich, velvety flesh coats the palate with chocolate and kirsch flavours. Small, rigorous, spicy tannins tickle and make our taste buds salivate. A Nuits-Saint-Georges with punch and character!"

GOLD, ELLE a Table, 2019

"Cask sample. Leathery nose with dark cherry fruit, spice and tar on the finish. Chewy but yielding, with moderate length and refreshing acidity."  Drink 2020-2032

17/20 points, Richard hemming MW, JancisRobinson.com, January 2019

The estate at Premeaux-Prissey, a small village near Nuits-Saint-George, has been in production since the 18th century and has been farming organically since 2013. Bertrand and Martine Ambroise have handed over much of the day to day running of the estate to their children, François and Ludivine. The estate style is one of rich opulent whites and full-bodied, powerful reds that age spectacularly.

Bertrand and son Francois have been working the domaine organically now for a number of years and the whole estate has been officially certified by Ecocert from 2013. This is one of the few domaines in the Cotes de Nuits to make splendid white as well as red wines. For the reds, Bertrand continues to believe in low yields, picking at full ripeness and de-stemming 100%.  

Vinification is traditional; nearly all the Pinot Noir is destemmed, given an extended maceration of 15 to 25 days and aged for 12-18 months in a mixture of 400 litre and 228 litre barrels, a high proportion of which is renewed each year.

Food Match: All kinds of game, cheeses such as Epoisses or Langres.