Description

With his En Grégoire cuvée, Emmanuel Giboulot offers a rich and lively take on Pinot Noir. It stands out for its aromas of red berries (raspberry, wild strawberry, redcurrant) and a supple, deliciously smooth palate. The wine clearly shines for its purity and minerality: it pairs well with rustic dishes, grilled meats or charcuterie.

Hautes Côtes de Nuits appellation

Situated on the finest slopes of the plateau overlooking the Côte de Nuits to the west, this appellation spans 19 communes in the Côte d’Or department at an altitude of 300–400 metres. This vineyard is very old; a document dating from the 8th century mentions a donation of vines to Meuilley.

In the vineyard, in the cellar

The soil

Clay-limestone soil in the lower two-thirds, followed by loam and white marl in the upper third of the plot. The vines face due south.

Grape varieties

100% Pinot Noir

The vineyard

Devastated by the phylloxera crisis, this region was redeveloped through the Hautes-Côtes de Nuits appellation, established by decree in 1961. This marked the recognition of the distinctive character of the wines produced on its hillsides. Our vineyard, planted in 1976, is situated 5 km from Nuits-Saint-Georges on the hillside of the commune of Meuilley.

Vinification

The grapes, harvested by hand and sorted, are largely destemmed. Alcoholic fermentation takes place in open wooden vats. The extraction of aromas, tannins and colour is natural (no added yeast, enzymes or heating) and is achieved through traditional pumping over and punching down. The vatting period lasted 23 days. The free-run wine and first press were blended, clarified and transferred to barrels. The wine is aged for 20 months in barrels that have previously held three or more different wines, allowing the purity and minerality specific to each terroir to express themselves.

What to eat with a Hautes Côtes de Nuits en Grégoire from Emmanuel Giboulot?

A fine selection of cold meats, grilled meats, or why not an exotic dish.