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Philippe Gavignet Nuits-St.-Georges Premier Cru Les Bousselots 2014

Pinot Noir from Nuits-St-Georges, Cote de Nuits, Cote d'Or, Burgundy, France
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    Winemaker Notes

    The 'Bousselots' vineyard sits not far from the village border with Vosne-Romanee; a bit of Vosne violets and velvety tannins make their way into this sultry, elegant cru wine. Vines planted in 1946.

    The 2014 vintage shows aromas of poached black cherries, fresh leather, dusty chocolate, peppers. Silky tannins; very long.

    Try pairing with a grilled steak or wild boar sausages.

    Critical Acclaim

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    Philippe Gavignet

    Philippe Gavignet

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    Philippe Gavignet, Nuits-St-Georges, Cote de Nuits, Cote d'Or, Burgundy, France
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    A family domain for four generations, the Philippe Gavignet's domain is located in the town of Nuits Saint Georges, an appellation often known for darker and more tannic reds, right in the heart of Burgundy. The wines have the floral aromas one might associate with the village of Vosne-Romanee and the smooth texture of wines from Morey-St.-Denis.

    Nuits-St-Georges

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    Inhabiting the bottom end of the northern half of the Côte d’Or, Nuits-St-Georges is a busy, market-driven town and home to many of Burgundy’s negociants. It is also the largest town in the Côte d’Or after Beaune and contributes "nuits" to the name of Côte de Nuits (i.e., the northern half of the Côte d’Or).

    The appellation itself is divided into two parts, where in the north it directly borders Vosne-Romanée, the southerly end is the commune of Prémeaux. There are no Grands Crus in this village, though it does have a large number of Premiers Crus.

    The best Nuits-St-Georges Pinot noir are layered with cherry, plum, underbrush and sandalwood. The fruit is sweet, the wine energetic, and the finish long and lush.

    Pinot Noir

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    One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

    In the Glass

    Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

    Perfect Pairings

    Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

    Sommelier Secret

    Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

    NBI8675_2014 Item# 306978