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Our wines
Nuits-Saint-Georges Damodes
Premier Cru
Service
-
Cellaring
10 to 25 years
Ageing potential : 35 years
-
Tasting temperature
16°C (61-62°F)
Grape variety
Pinot Noir
Vineyard
Producing communes : Nuits-Saint-Georges and Premeaux.
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.
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Tasting
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 ont the palate, evolving towards smooth tannins. Very good ageing potential.
Vintage
2023 stands out as one of the hotest years in Burgundy, surpassing even 2022.
This vintage is marked by its generosity, both in quantity and quality, with consistent yields across all regions in Burgundy.
The wines offer flavours of ripe red and black berries.
The climate's generosity is evident in these Pinots Noirs.
They show excellent ripeness with smooth, long, and complex palates.
2023 is a vintage of high quality.
Winemaking
Supply: this wine comes from grapes and musts purchased from supply partners according to rigorous specifications.
Harvest: grapes harvested by hands in open-work crates. If necessary, a careful sorting is proceeded.
Vinification: whole crop harvest of 20 to 50% depending on the vintage. In accordance with the terroir and the profile of the vintage, we do 2 to 3 weeks of fermentation and maceration in small open vats, marked by punching of the cap and pumping-over. The yeasts are indigenous (natural). Pressing in a vertical press. Separation of the ends of the presses based on tasting.
Ageing: in oak barrels including 25% of new barrels.
The ageing lasts between 14 to 18 months.
Origin of the wood: oak grown in French high forest.
Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is 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.