Bachelder Nuits St. Georges La Petite Charmotte (750ml)
Nuits Saint Georges
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Beef TenderloinRoast ChickenDuck
Bachelder is a small winery with cellars located in three of the world’s classic cool climate Chardonnay regions: Burgundy; Oregon and Niagara. Thomas Bachelder strives to make pure, mineral wines from the Chardonnay and Pinot Noir grapes, elegantly-respectful of their individual terroir and have been doing so since the since the mid-90’s. Bachelder’s ‘3 Terroirs’ Project, is all about honouring terroir. The wines are made from using ‘wild’ (indigenous) yeasts, using organic vineyards wherever possible… Everything goes to barrel for long ageing ‘élévage,’ but the intent is not wines that taste of oak, but pure, unfettered wines that sing lightly and clearly of their vineyard origins with as little ‘makeup’ as possible – wines that are finely perfumed and tightly-wound, offering the classic refined fruit and textured minerality of the best terroirs.
This is a fleshy, generous and well structured NSG offering lots of succulent red berry fruit, floral and spice with judicious wood influence that does not overwhelm the fruit or detract from the terroir. Enjoy this with soft cheeses, beef tenderloin or duck.
There has always been lots of discussion about whether the vineyards to the North or the south of the village of Nuits are the most typical of the village. On the south side, vineyards like ‘Les St. Georges’ produce wine of a steely iron-clay minerality. On the north side, towards the village of Vosne, the wines are more plush, more perfumed. The single-vineyard ‘La Petite Charmotte’ (the ‘Little Charming One’) does indeed show the perfume and roundness of the Vosne side, but as it is curled up against the northern edge of the village, just below the famous ‘Clos du Thorey’ vineyard, it retains some of the fabulous iron grip of the southern vineyards, overlaid with complex layers of perfumed red and black-fruited minerality. A stunning wine of 1er Cru quality that will age for many years if stored properly in a cool cellar. Fermented with wild yeast and handled gently, (30% new French oak, the rest 1-5 years old), it was aged for 18 months in a cool cellar before bottling.