Site: at the heart of the Côte de Nuits, the town of Nuits has its own Hospices, world-renowned vineyards and, of course, ancient traditions.The Premier Cru Damodes is located in the north part of the Nuits-Saint-Georges vineyard, above the "Boudots", near Vosne-Romanée, with an east exposure.History & tradition: the name "Nuits" may come from "noyer" (walnut tree), a not very frequent tree in this region. As a matter of fact, the hillsides in Burgundy were covered with oak trees at the time the Romans arrived."Damodes" might evoke a divine feminine trinity protecting earthly fruit.Soil: on clay mixed with limestone pebbles, this area produces wines of great finesse.
Viticulture
Plantation density: 10,000 vinestocks/ha in order to extract as much as possible from the terroir and limit the production of each vine stock.Pruning: Guyot.Yield: 40 hl/ha - purposely low, in order for the grapes to reveal every nuance of the terroir.Grape Supply: grapes and wines provided by regular supply partners.
Vinification
Maceration:- maceration and vinification take 2 to 3 weeks- indigenous yeasts- maceration and fermentation temperatures under total control.Joseph Drouhin seeks total control of the process of extraction; extraction gives colour and substance but shouldnever be detrimental to the finesse and typical character of the wine.
Ageing
Type: in barrels (20% in new oak)Length: 14 to 18 monthsOrigin of the wood: French oak forestsWeathering of the wood: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of the contributing elements to the elegance of the wine.Throughout the ageing process, decisions are taken only after careful tasting evaluation, barrel by barrel. The data obtained is then completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.
Tasting note by Véronique Boss-Drouhin
The Nuits-Saint-Georges Damodes displays a beautiful deep dark ruby colour and aromas of red fruit and spices. It is generous on the palate, evolving towards smooth tannins.Very good ageing potential".
Serving
Temperature: 16°C (61-62°F).Cellaring: 5 to 25 years.
