Domaine Nicolas Rossignol Volnay 1er Cr Santenots (750ml)
Nicolas Rossignol was born 1974, the 5th generation of winegrowers in Volnay. He has been making wine in the family estate since 1994. After studying winemaking in Beaune, Nicolas apprenticed in different estates; Domaine Joseph Voillot in Volnay, Domaine Louis Latour in Ardèche and Domaine du Vieux Telegraphe in Châteauneuf du Pape among other French and international wineries. In 1997, he created his own estate and acquired vineyards in various Burgundian villages. In 2011 he created his own label “Domaine Nicolas Rossignol” with 30 different appellations in total. Today the winery is located in Beaune and he manages about 17 ha of vines and makes wines from various appellations.
The wines of the Nicolas Rossignol estate are produced using carefully sorted grapes from vineyards grown using traditional winemaking techniques inspired by biodynamics. The vineyard is managed using reasoned viticulture methods, taking account of the lunar influence, both during cultivation and the production & elevage of the wine. No chemical herbicides are used: soil maintenance is ensured through light ploughing.
Ripe cassis, black berry cordial, violet, anise, tobacco and earth on the nose. The same intense flavors envelop the well structured palate. This is a serious red Burgundy supported by a firm tannic backbone and incredible length. This is a wine to cellar for 10 years if you are patient and it will surely reward you with complexity as it evolves in the bottle. For those who don’t want to wait, enjoy it decanted with a proper meal like filet mignon with mushroom duxelles, venison, lamb or a stellar cheese plate.
Grapes are hand harvested and carefully sorted at the winery. Alcoholic fermentation begins thanks to the yeast naturally present in the grape must and lasts between 6 and 8 days. The frequency and duration of punchdowns and pumpovers varies depending on the vintage. A technical tasting is performed every day to determine the length of time needed for the vatting process. The free-run wine (liquid) and first press wine (pressed solids) are separated out and then reincorporated if necessary after tasting. The wines are then gravity fed into barrels for a period of elevage which can vary from 10-20 months depending on the vintage. The wine rests on the fine lees; the wines are never racked. The casks, and in particular the origin of the wood, are carefully selected in order to best comply with the agreement between the terroirs and to ensure the character of each wine. The percentage of new casks used is adapted according to the year and the terroir, between 0-50%. Malolactic fermentation is delayed so that it only occurs about 6 months later, in the following Spring, thereby giving greater aromatic complexity and structure to the wine. The lunar calendar will influence when the elevage ends: the wines on the lees are racked and blended. The wine is bottled a few weeks afterwards without fining or filtration.