At the southern end of Nuits-Saint-Georges, grapes for “Les Hauts Poirets” are grown on a steep sloping plot on the hilltop above the old quarry.

Harvested by hand and at maturity, the grapes are then sorted. Depending on the years, 30 to 40% whole cluster harvest and placed in vats. The wines are cooled slightly. The vatting lasts between 20 and 25 days. After de-vatting, pressing and settling, the wine is barreled for its malolactic fermentation before starting to age for about 18 to 24 months. A single racking and no filtration before bottling. Elevage 30% in new barrels maximum.

Bright, deep ruby. AromaticWell ripened red and black fruits with a hint of chalkiness. PalateInitial purity on the palate. The elegance of the fruit compliments rather than masks the tannins. Finishes with a chalky mineral mouthfeel. Service temperature15-16°C. Aeration and open 10 minutes before tasting. Ideally served in Burgundy glasses. Potential Guard10 to 15 years Food and wine pairing with delicious poultry, fish in tomato based sauces and Asian dishes.