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Nuits-Saint-Georges Premier Cru Les Saint-Georges

Nuits-Saint-Georges Les Saint-Georges

Premier Cru


  • Cellaring

    Optimal consumption: 10 to 20 years

    Ageing potential: 25 years

  • Tasting temperature

    16°C (61-62°F)

Grape variety

Pinot Noir


Producing communes: Nuits-Saint-Georges and Premeaux.

Site: at the heart of the Côte de Nuits, the town of Nuits-Saint-Georges has its own Hospices, world-renowned vineyards and, of course, ancient traditions.

The Premier Cru Les Saint-Georges is located in the south part of the Nuits-Saint-Georges vineyard with an east/south-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.
This plot might have belonged to the brotherhood of Saint-Georges and planted as soon as year 1000.

Soil: on clay mixed with limestone pebbles, producing powerful and long lasting wines.



by Véronique Boss-Drouhin

Our Nuits-Saint-Georges Premier Cru Les Saint-Georges displays a very nice deep ruby-red hue. Its nose is powerful and exudes notes of black fruits (blueberry, blackberry) mingled with spices. The attack is cleat-cut and gives way to a well-balanced structure over supple tannins. The wine is both powerful and elegant.


2017 is an interesting year with a satisfactory health report of the grapes. The wines are balanced, the tannins blended and delightful. A pleasant year, already ready to drink, with gorgeous concentration.

Vintage review


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.