St. George’s Riesling Dessert Wine Where To Buy

St. George Wine Reviews, Ratings & More

Concerning St. George St. George, also known as Agiorgitiko (or Aghiorgitiko) in some circles, is a red wine grape variety that is indigenous to Greece. Over 200 indigenous grape types exist in Greece, with St. George being the most extensively planted and one of the most economically successful of them all. Originating in the area of Nemea on the Greek peninsula, this grape is now widely cultivated across the world, particularly in Australia. Saint George wines are often dark in color, with robust aromatics and large, plum-flavored fruit notes in the mouth.

George grape because of its soft tannins and well-balanced acidity, which makes it quite adaptable in the winemaking process.

George is able to create a wide range of wine types as a result of its adaptability.

In the Metsovo region, St.

  • St.
  • St.
  • St.
  • As a result, careful vineyard management is essential to guarantee that infections do not negatively impact the quality or production of the grapes.
  • George clones that are resistant to viruses and replanting vineyards with these varieties of grapes.
  • George grape variety is used only in the production of wines in the Nemea region.
  • The diversity of the St.
  • Those with a heavier body may be aged in oak and have a well-structured and spicy flavor profile.
  • All of the designs are food-friendly, and they will go really well with a wide variety of Greek and international dishes.
  • George wines, including our best staff recommendations as well as tips on tasting and matching this variety, by browsing our comprehensive and user-friendly database of information.

St August 2018 Sweet Wine Riesling Wine Review

A dessert wine is exactly what it sounds like: a wine prepared solely for the purpose of pairing with sweets at the conclusion of a meal. Dessert wines are sweet wines; while many are naturally sweet, others are sweetened by the addition of grape must. Dessert wines are produced in a variety of styles. Sauternes from France’s Bordeaux area, Rutherglen Muscat from Australia, and vendages tardives (“late plucked”) from France’s Alsace region are all examples of famous dessert wines. Aside from sparkling wines, Germany is also known for its dessert wines, which range from Spatlese to Eiswein (made from frozen grapes).

While some dessert wines have alcohol levels in the 12-14 percent range, others, such as Moscato d’Asti from Piedmont in northern Italy, have alcohol levels that are far lower (5.5 percent ).

Because of their high natural sugar concentration, some dessert wines, such as Moscato d’Asti or Brachetto d’Acqui, are designed to be consumed immediately upon release, whilst others, such as Sauternes or Auslese from Germany, may be stored for several years or even decades.

Nuits-St-Georges Wine Cote de Nuits, Burgundy – Buy Online

Learn about the wine of Nuits-Saint-Georges, popular taste notes, the location of the area, and more. Nuits-St-Georges, located at the southernmost tip of the Côte d’Or, is a bustling market town that is home to many of Burgundy’s most successful businessmen. After Beaune, it is the second-largest town on the Côte d’Or and lends “nuits” to the name of the Côte de Nuits (the northern part of the Côte d’Or), which means “nights” in French. The appellation itself is separated into two parts: the northern end, which borders the municipality of Prémeaux, and the southern end, which borders the commune of Vosne-Romanée.

This village does not have any Grands Crus, but it does have a big number of Premiers Crus, which makes up for it.

While the fruit is sweet, the wine is vivacious, and the finish is lengthy and luxurious.

  • In the town of Nuits-Saint-Georges, on the Cote de Nuits, in the Cote d’Or region of Burgundy, France, is the Louis Jadot Nuits-Saint-Georges 2019 Pinot Noir.
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Nuits St. Georges – Lewin on Wine

According to the results of a blind tasting of a dozen premier and grand cru red Burgundies from 2009, reports of the vintage’s impending demise have been greatly overblown. After its release, it received widespread praise (at least in Burgundy) as one of the best vintages in recent memory, if not the best in living memory. It was determined that 2010, while delightfully ripe and luscious in the short term, would not be suitable for the long haul, thus it was decided that it was best to stock up on 2010s instead of 2009s.

It will take another five years before the other half of the crop is ready, but they have high acidity and tight structure, and they should last for a decade after they are harvested.

When it comes to Burgundy vintages that are promoted as vins de garde, which are wonderful for decades, try a 1996: the majority of them will never come around.) Every wine had (relatively) high alcohol for Burgundy, but none was out of balance, and none had any of the cooked fruits that characterized the 2003 vintage of the winery.

  • Against the backdrop of that general impression, there were a number of pleasant surprises, including several intriguing reversals of predicted character, and many individual wines demonstrate shifts in producer styles from the past.
  • Georges Vaucrains (which are showing a little more development than most wines), Chateau de la Tour’s Clos Vougeot (which is unusually delicate and which is one of the wines that does need to be consumed soon), and Pousse (unusually earthy and less refined than in the old days).
  • Another surprise, this time in the opposite way, was Faiveley’s Clos des Cortons, which lived up to the ripe reputation of the vintage to the point that it was almost rustic in character.
  • Despite being earthier than normal, Dujac’s Bonnes Mares is not fully developed enough to convey a story.
  • An other wine made in a backward manner is Vogüe’s Musigny, which is tight and textured, but has not yet released much flavor.
  • This year’s Chambolle Musigny Les Fuées from Freddie Mugnier is similarly a step backward, being more structured and less graceful than normal, but displaying greater aromatic complexity than other 2009s at this time of year.
  • It appeared that d’Angerville’s Volnay Caillerets was more like a Grand Cru wine from the Côte de Nuits, with a tight yet robust underlying structure: a superb wine, but one that was forceful rather than delicate.

The Caillerets were a close second to Drouhin’s Clos de Beze, which is still plainly very young and just just beginning to show aromatic complexity, but which is oh so definitely a grand cru in its promise, and which I really enjoyed.

It is not permissible to complain.

If a bottle is defective, of course I will discard it, but there is always the possibility of some dispute or discomfort in the process.

Usually, this is because the bottle has been corked, and in the great majority of cases, the sommelier recognizes that the bottle has been tainted and is uncomfortable about it.

Although technically it wasn’t faulty by being corked or aged or having any other single definable defect, a wine that was so awful this week prompted me to consider if being entirely out of the ordinary could be considered an acceptable basis for rejecting a bottle of wine.

In this case, most sommeliers will detect madeirization as a defect, although I’ve had some difficulty with it on occasion, particularly in France.

“These are the usual scents of the vintage,” the sommelier informed me patronizingly.

He agreed to accept the bottle back, but urged me to order a different vintage in the future because all of his wines from that vintage had the same problem.

It’s likely that the storage conditions were appalling.

A sommelier would frequently inform me that there have been issues with the wine and that I should select something else.

Given the random nature of cork taint, it would be pointless to inquire as to whether a wine is likely to be corked; nonetheless, even with the most obviously recognized fault, there can be some skepticism about a wine’s authenticity.

Actually, I believe this is detrimental to the producer since, if you are unfamiliar with this specific producer, it is far easier to assume that he is a bad producer rather than that the wine is faulty.

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When you have a firm understanding of what you anticipate from the wine, you may be able to declare with confidence that it is defective.

In Vence, I had the most entertaining experience at the restaurant Les Bacchanales, where a bottle of a recent vintage white Burgundy was found to be oddly devoid of any fruit flavor.

We could overhear him stating, “no, I don’t see any problems here,” which the waiter dutifully confirmed when he returned to the table.

“I really sorry,” he added, explaining that the bottle had been poisoned.

That is one of the reasons why it may be so challenging.

At dinner, I have a habit of trying to perform a reality check by drinking a bottle of wine that we have tasted at a producer, to see if drinking a whole bottle of wine with food gives me the same impression as tasting it.

Restaurants in wine regions typically feature the products of local producers, and while it would be unrealistic to expect to find bargains on the wine list, there is usually at least one wine, perhaps an older vintage that hasn’t been overly marked up, that provides an interesting experience without completely breaking the bank.

  1. One example makes the point.
  2. Now I’m prepared to believe that expenses are higher at Auberge, but not that they justify a price of more than double compared to another good local restaurant.
  3. So I did something I have not done before and ordered a wine from another region altogether, in fact from Burgundy, asI thought a lighter style anyway would fit better with our particular meal.
  4. Georges 2005 from Confuron-Cotetidot.
  5. But this was a throwback to the old days of Nuits St.
  6. It had no nose at all and no fruit could be detected on the palate.
  7. This, on the other hand, tasted (if the term taste can be used at all in association with this wine) as though it had been overcropped to the point of being unpalatable.
  8. However, as the wine began to degrade in the glass to the point where all that could be tasted was a medicinal acidity, I called over the sommelier and asked her to take a sip of it herself.
  9. The absence of fruit, I remarked, was more of a concern for me, and she inquired as to whether decanting might be of assistance.

She offered to bring another bottle, but I was not in the mood to open another bottle at this point (and I had begun to lose confidence in the selection of Burgundy), so we settled on a couple of glasses of the Beaux Frères Willamette Pinot Noir from 2008 (which was surprisingly taut for this producer and vintage), which was definitely wine as opposed to the previous mix of acid and water we had.

  • Nonetheless, in hindsight, it appears that I should have rejected this wine from the start, without breaking any lines, on the grounds that it was so far removed from the typicality of Nuits St.
  • The following is the taste note: Nuits St.
  • There is no nose at all.
  • There are no evident defects, yet the palate has a thin, somewhat medicinal, slightly acidic flavor to it.
  • It would be a disgrace to the Bourgogne AOC if this happened.
  • How far can you push the concept of terroir?

I am willing to accept the fact that slight differences in terroir can consistently produce different nuances in the wine: I was quite convinced of this by several series of pairwise comparisons in Burgundy while researching my book on Pinot Noir, which I conducted while researching my book on Pinot Noir.

  1. It is impossible to overlook the fact that these wines are continuously different, despite the fact that they are all created in the same way.
  2. (Plums, apricots, and apples would most likely grow better in the middle of that slope than at the bottom of the slope.) When I was visiting Pinot Noir producers in Germany, I was particularly taken aback by this issue.
  3. Riesling vines are planted in the best terroirs all over Germany, including the Black Forest.
  4. But where exactly is Pinot Noir grown?
  5. However, this does not appear to be the case.
  6. The greatest terroirs are always the best terroirs, and whether Riesling or Pinot Noir is planted there is a question of personal preference.
  7. And as for the influence of terroir on the nature of the wine, I observed similar effects on both Pinot Noir and Riesling: more Generally speaking, is it the case that every wine area has a top variety (or a few top varieties) that thrive on the greatest terroirs?

Merlot is grown in areas where Cabernet Sauvignon was unable to develop properly.

What regions grow multiple top varieties in which we could test the hypothesis that there are terroirs that are equally good but better suited for different varieties?

In fact, isn’t it true that the terroirs of Puligny Montrachet, Meursault, and Chassagne Montrachet are singularly suited to Chardonnay, whilst the terroirs of (say) Nuits St.

No, not at all.

From the second half of the nineteenth century onward, Puligny Montrachet was primarily planted with Gamay, while Chassagne Montrachet was almost entirely planted with red wine, and Meursault was divided between red and white wines.

The white wine from Clos Vougeot was almost as well esteemed as Le Montrachet in the eighteenth century, and even a white Chambertin was almost as well-known in the same epoch.

It’s the economics, dumb, that’s the problem.

Here’s an example from the contemporary era.

In truth, rows of black and white grapevines are more or less intermingled, depending on what was needed when replanting was last done, and there is no pattern to the plantings that follows the specifics of each terroir.

If the finest terroirs are the best terroirs, what decides the best variety for each area is the best variety for each site?

Is it true that the best terroirs are simply those where the grapes have ripened the most consistently in the past?

However, I have to admit that they make wonderful white Burgundy, and the second best terroirs are planted with Chardonnay.

Is there a case in which two terroirs in the same neighborhood produce significantly different outcomes when two grape types of the same grade (and color, if we want this to be a rigorous test) are planted in the same location?

If one terroir produces better results with one variety and another terroir produces better results with a different variety, then I will withdraw my conclusion that the finest terroir is the best terroir and that matching grape varieties is a function of climate and abandon it.

Food matching: food first

  • KippersTea (or, believe it or not, champagne)
  • KippersTea or champagne
  • Squid with a little salt and pepper Oysters from the Mosel Kabinett Chablis, Muscadet, and tuna are all excellent choices. Rosé from the Southern Rhône and Pinot Noir reds
  • Langoustines Meursault, an excellent Californian Chardonnay from the Napa Valley
  • Pâté, smoked fish Sauvignon Blanc, particularly in the form of Sancerre or Pouilly-Fumé
  • Salmon
  • Charcuterie Pinot Noir from New Zealand, Savigny, Santenay, Chardonnay – for example, Pouilly-Fuissé
  • Salmon, smoked Alsace, or Australian Riesling are all good choices. Lobster Meursault, Montrachet, and chilled young red burgundy are all excellent choices. grilled eel with Austrian Riesling
  • Alentejo or Navarra red cod, Bandol
  • Salt cod Alentejo or Navarra red fish, Bandol
  • Escabeche Sherry, such as rueda, fino, or manzanilla
  • Sardines that have been grilled Albario – for instance, from Rias Baixas
  • Herring, sweet preserved Alsace, or Australian Riesling are all good choices. Fish and seafood carpaccio served with Alsace Riesling or Pinot Blanc
  • Clams served with Albarino (e.g. from Rias Baixas)
  • Sashimi served with Alsace Riesling or Pinot Blanc
  • Carpaccio served with Muscadet or Chablis Fish and chips are a traditional British dish. Chardonnay and champagne are two of the most popular wines. Tartare, fish tartare CaviarChampagne, preferably blanc de blancs
  • FishcakesSémillon
  • Beaujolais Nouveau
  • Sauvignon de Touraine, New Zealand Sauvignon Blanc, Beaujolais Nouveau
  • CaviarChampagne, preferably blanc de blancs
  • Beau Raw prawns are a delicacy. Scallops served with New Zealand Chardonnay and Oregon Pinot Gris. Chablis, Sauvignon Blanc from South Africa
  • CevicheChablis, Sauvignon Blanc from South Africa
  • Fish, steamed – entire Chinese style Riesling that is not too sweet
  • Garlic prawns are a delicious dish. A rosé from the Provençal region, a white wine from the Languedoc or Roussillon
  • Chiu Chow, sushi, cold ham from Fleure
  • Crab from Mâcon Villages or Pouilly-Fuissé
  • And fish or curry from the Provençal region. Beaujolais that has been chilled, such as Brouilly
  • Mussels Pinot Gris, Chardonnay from New Zealand
  • Squid ink Terrine, fish, young Greek or Portuguese red
  • Young Greek or Portuguese red Saumur or Anjou Blanc
  • Chablis
  • Saumur or Anjou Blanc
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Nuits-Saint-Georges: Some Questions

When it comes to red Burgundy wines, the hunt for value is a common theme. If you take the train from Paris to Dijon and then drive south to Burgundy, you will pass through Marsannay (an up-and-coming appellation), then Gevrey-Chambertin, Morey-Saint-Denis, Chambolle-Musigny, Vougeot, Flagey-Echezeaux, and Vosne-Romanee, which are the red wine production powerhouses of Burgundy. If you take the train from Paris to Dijon and then The Grand Cru vineyards in these appellations produce some of the most famous and costly red wines in the world, as well as some of the most sought-after red wines in the world.

  1. Numerous hundreds of bottles from higher vintages (good luck saving up for the 2005’s).
  2. When it comes to the Cotes de Nuits, Nuits-Saint-Georges stands out as the only one that does not have any Grand Cru vineyards of its own to call its own.
  3. Perhaps, just perhaps, these wines will prove to be some of the greatest deals available in top-tier red Burgundy.
  4. There are several vineyards to the north and south of the town, as well as village and 1er Cru vines to the east and west.
  5. You’d assume so, and they probably do in reality, but after doing some research, I’ve discovered that the 1er Cru vineyards in the southernmost reaches of the appellation attract the highest prices.
  6. Recently, I was looking at the 2004 crop from Domaine Robert Chevillon, a well-known grower from Nuits-Saint George.
  7. A large number of his 1er Crus from south of town, including Les Saint-Georges, Les Cailles (the most costly at around $85), Les Vaucrains, Les Chenes Carteaux, Les Perrieres, and Les Pruliers, to mention a few, were all rather expensive, with the least at approximately $65.

The wines from Les Vigne Rondes and Les Damodes were comparable in price to one another, which was nice.

What if it’s supposed to be the other way around?

While it is true that Les Saint-Georges has great terroir, it is difficult to see how all of those southern vineyards could yield grapes that were superior to those grown near to Vosne-Romanee.

I understand that a difference of 50 meters may make a significant difference in the flavor and quality of a wine in Burgundy, but this is bizarre.

If I had a lot more money, I’d blind test wines from the same vintage, from the same producer, wines from both the north and south of Nuits-Saint-Georges, and see what I could find out there.

So I’m going to eat everything I can get my hands on instead.

But it’s a step in the right direction.

(price unknown).

This is a major negociant house that produces no fewer than 50 Cotes de Nuits wines every year, making it one of the largest in the world.

Actually, it’s a very strong perfume.

Very wonderful indeed, a “brooding” wine that claimed our attention and begged to be paired with roast game, chicken with truffles, or any other dish of the same caliber as the wine itself (although the cookies Deetrane made were delish).

As a result, consider this bottle to be a $55 bottle of wine.

The designation “1er Cru,” which does not specify which vineyard the grapes came from, indicates that the grapes came from a number of different 1er cru parcels, rather than just one.

We served it with Porcini mushroom ravioli in brown butter, which was delicious.

Cooked cherry aromas, as well as mild and high-toned herbs and spices, are also present.

On the end, there are sweet cooked cherries.

It’s hardly a really fascinating bottle, is it?

So you’re going to conserve the excellent grapes for better bottlings this year? Whatever the case, it was a letdown for the money spent. There will be more Nuits-Saint-Georges in the future. I’m unable to look for value in the $25 and under category, and just in that category, at this time.

Kermit Lynch Wine Merchant

Burgundy is a wine area in eastern central France that is snuggled between the wine districts of Champagne to the north, the Jura to the east, the Loire to the west, and the Rhône to the south. Burgundy is home to some of the world’s best wines. For the production of world-class Pinot Noir and Chardonnay, this is the terroir to be found nowhere else. The Côte d’Or, which translates as “golden slope,” is a hillside that runs between Dijon in the north to Maranges in the south, and it faces southeast.

  1. The Côte de Nuits is located in the northern sector, and the Côte de Beaune is located in the southern sector.
  2. Chambolle-Musigny is Burgundy’s northernmost bastion, and it is best renowned for its flinty and age-worthy Chardonnays, which are grown in Kimmeridgian limestone on an old seafloor.
  3. The Côte Chalonnaise is located to the south of the Côte de Beaune and stretches from Chagny on its northern end all the way down to Chalon-sur-Saône.
  4. The Côte Mâconnais begins just south of the Chalonnaise and stretches south beyond Mâcon to the hamlets of Fuissé, Vinzelles, Chaintré, and Saint-Véran.
  5. In addition to being ideal Chardonnay territory, the Mâconnais also boasts an extraordinary range of soil types.

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Domaine Alain Michelot Nuits-St-Georges Vieilles Vignes

Buy Domaine Alain Michelot Nuits-St-Georges VV (Nuits-Saint-Georges VV) at Half-bottles are available at Hic! The Domaine Alain Michelot Nuits-Saint-Georges Vieilles Vignes has all of the depth and complexity that can be obtained from 45-year-old vineyards. This wine is powerful, fragrant, and has a fantastic texture. It has rich flavors of blackberry, blackcurrant, and smoke, and it finishes with a lengthy, elegant, and flavorful finish that is long and graceful.

Wine File

Domaine Alain Michelot, located in the heart of Nuits-Saint-Georges, tends 8 hectares of vineyards in 15 appellations, including Grand Cru Clos Vougeot, Morey St Denis, and nine of the best vineyards in Nuits-Saint-Georges. Domaine Alain Michelot is a family-run business that has been in the family for four generations. The point of genesis. Read on to find out more

Other wines from this producer

Located in the heart of the Burgundy wine region, there are a plethora of various appellations and vineyards that are divided among several individual proprietors, each with differing levels of expertise and experience.

As a result, for wine consumers, purchasing and enjoying Burgundy might appear to be a complicated and irritating procedure. However, there are others who are ardent admirers. Read on to find out more

Other wines from this region

Despite the fact that Pinot Noir is a noble red wine grape type that is difficult to cultivate, when grown in the appropriate location and under the correct climatic circumstances, it can create some of the most delicious-tasting, richest, and velvety smooth wines the world has to offer. Read on to find out more



By Style
  • Riesling, Sauvignon Blanc, Shiraz/Syrah and Pinot Grigio are some of the grapes that are grown in the United States.
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  • France, Italy, Spain, Germany, Argentina, the United States, and New Zealand are all represented.
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Store Info
  • Riesling, Sauvignon Blanc, Shiraz/Syrah and Pinot Grigio are some of the grapes that are grown in the United States.
By Country
  • France, Italy, Spain, Germany, Argentina, the United States, and New Zealand are all represented.
By Region

A heavy purple hue envelops the glass with a tinge of ruby on the band. The nose revelas compelling, perfumed aromas of ripe cherry, kirsch, blackberry preserve, lavendar, and subtle spice notes. Spirited upon entry, the palate is treated to persuasi.Read More
Revealing an attractive color spectrum of crimson and scarlet with a slight magenta band on the rim, the wine explodes with aromas of macerated raspberries, dried lavender, plum tart, and toasty oak accents. The palate is immediately hit with super l.Read More
White flowers, white fruit, pineapple and grapefruit. The light, delicate Grand Brut offers a wide range of flavors. A fresh, lively, dynamic and perfectly balanced wine to be enjoyed as an aperitif and at any time of day, with light dishes. A perfec.Read More

Nuits-Saint-Georges wine producing region appellation Burgundy France

However, even though it is a smaller town than the bustling wine centre of Beauneto the south and overshadowed by the metropolis of Dijonto the north, the principal town of theCote de Nuits retains significant importance as a wine-growing center. Despite the fact that Nuits-Saint-Georges does not have any Grand Cru vineyards among its 310 hectares of vines, it does have 41 Premier Cru vineyards, which are regarded to be of extremely high quality by the industry. A division of the vineyards of Nuits-Saint-Georges is created by the town itself, and the soils are composed of deep marl-limestone soils and pebbly alluvium closer to the river Meuzin.

The grape variety Pinot Noir accounts for about half of the wine produced in Nuits-Saint-Georges, and the brightly colored wines are bursting with flavors of cherry, strawberry, and blackcurrant, as well as flowery and licorice notes.

Displaying 1 to 10 of 22 results (3 Pages)

  • From a tiny vineyard near the Nuits-Saint-Georges Premier Cru ‘Clos de la Marechale’ at the southern end of the Côte de Nuits in Comblanchiens, towards the southern end of the Côte de Nuits in Comblanchiens. Read on to learn more about how much fresh oak was used. Three vineyards in the southern section of Nuits-Saint-George, close to Premeaux-Prissey, produce this wine, which is made from grapes that are more than 50 years old. It’s a very attractive wine, with a full fruit flavor and a lengthy savoury finish that should improve even more with age. Excellent more

A rare cuvee made from 0.80 hectares of ancient grapes grown on three different parcels. Charbonnieres, Plantes au Baron, and Les Longecourts are all located on the Primeaux and Prissey side of Nuits, and they produce a more manly, robust style of champagne. click here to find out more ECOCERT has certified that the product is organic. These 70 to 80 year old grapes may be found on the south-east facing hills of Nuits-Saint-Georges, in the southern part of the town. Its vineyards, which include ‘Les Fleurieres,’ ‘Les Maladieres,’ and, ‘Les Poisets,’ all feature brown clay and limestone soils with a trace of silt.

  1. A very tiny and exclusive plot of only 0.69 hectares, where the grapes have an average age of more than 40 years, with a high concentration of old vines.
  2. It is considered to be one of the best sites in the appellation.
  3. click here to find out more It is a combination of four different parcels, including ‘Les Planchots,’ ‘Champs Pruniers,’ “Dessus de Vermots,” and “Les Pimentiers.” The vines in these parcels have an average age of 40 years.
  4. a blend of many distinct climats, including two in Argillats, one in Charmottes, and one in Aux Chouillets Saint Julien, was created.
  5. The vines are grown on brown clay and limestone soil that has a little touch of silt and are south-east facing.
  6. click here to find out more Nuits Saint Georges is a commune in the center of the Cote de Nuits, and this wine is made entirely of Pinot Noir.
  7. 2015 was a fantastic vintage with excellent fruit concentration and is currently drinking really nicely.
  • £29.99
  • £32.99
  • (6 x 75cl) Only 3 remaining in stock
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This wine will not be shipped immediately, but will instead be stored in our bonded warehouse. To get the wine released from bond, there is a dutyVAT to pay. This wine will not be shipped immediately, but will instead be stored in our bonded warehouse. To get the wine released from bond, there is a dutyVAT to pay. Duty and VAT are included in the price of retail wine. This En Primeur wine is currently in the process of being released.

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