# Nuits-Saint-Georges Premier Cru Aux Chaignots (2020)

- **Producer:** Jean-Claude Boisset
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Burgundy, France
- **Style:** Natural
- **Alcohol:** 13.5%
- **Average price:** €100
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** red cherry, red plum, peony, violet, chocolate, vanilla, cloves, smoke, forest floor, leather, earth

## About this wine

The Nuits-Saint-Georges Premier Cru Aux Chaignots 2020 is a single-vineyard Pinot Noir from Burgundy, France, produced by Jean-Claude Boisset. The 'Aux Chaignots' climat, meaning 'place of oak trees,' is situated on the upper slopes of Nuits-Saint-Georges with an eastern exposure and limestone-rich soils. The producer, Jean-Claude Boisset, founded in 1961, adheres to a philosophy of 'origin, purity, and elegance,' emphasizing minimal intervention and respect for terroir. Winemaker Grégory Patriat oversees the estate's focus on quality and purity. The 2020 vintage was noted for its balance and concentration, yielding wines with high color and aromatic intensity due to optimal ripeness and lower yields.

## Interesting facts

- The name 'Chaignots' derives from the Burgundian word for oak trees.
- The Jean-Claude Boisset winery is housed in a former Ursuline convent.
- Production for this 2020 vintage was a mere 390 bottles.
- The average vine age for this climat is over 50 years.

## Food pairing

The wine's medium-plus body and structured tannins are well-suited to complement the richness of proteins like duck, venison, and lamb. Its red fruit and subtle smoky notes can echo or contrast with earthy mushroom sauces, fruit reductions, and aromatic herbs, creating harmonious pairings.

## Wine making process

The Nuits-Saint-Georges Premier Cru Aux Chaignots 2020 was produced using Pinot Noir grapes. For the 2020 vintage, 50% of the grapes were destemmed but left whole, with fermentation occurring in temperature-controlled wooden vats using indigenous yeasts. A cold maceration of 4 days was followed by a 17-day maceration with two punch-downs. The wine was vinified without sulfur. Aging took place for 4 months in 300-liter French oak barrels, which were gently toasted, without racking and on the lees. The harvest for the 2020 vintage occurred on September 6th.