Naigeon – Corton Grand Cru – Les Grandes Lolières (750ml)
Pasta in cream saucesSalmonShellfish
The Naigeon family estate is located in Gevrey-Chambertin in the Côte de Nuits. The wine estate dates back to 1890. The family were farmers and coopers and started off slowly making a few barrels of wine and continuing to farm and craft barrels along with operating a small wine merchant business. Jeanne and Pierre Naigeon, grandparents of Pierre, added prestigious Grands Crus to the Domaine. Their youngest son, Jean-Pierre, took over the family business in 1955. Today one of his four sons, Pierre, manages the estate. In 2003 and 2005, Pierre increased the domaine to its present day size of 11.5 hectares (29 acres).
Domaine Pierre Naigeon is planted with both Pinot Noir and Chardonnay vines that are situated on more than 45 plots within the Côte de Nuits. The average age of the vines is remarkably high, most being over 50 years old. This ensures deep roots which nourish the vines from many different layers of the soil, producing more complex wines. This also reduces the natural level of cropping, providing more concentrated wines. They were certified organic in 2019 and also follow biodynamic farming practices. The philosophy of the domaine is to produce high quality fruit using natural methods and minimal human intervention to create exceptional wines that express the uniqueness of the terroir. He only makes single-vineyard wines (from more than 25 different lieu-dit). He vinifies and bottles these separately, and only gently fines the white
This relatively rare white wine has a cellaring potential of 4-10 years. Pale gold with green highlights. Notes of flint blend with butter, baked apple, cinnamon, honey and green leafy plants. The palate is round, concentrate with candied citrus, tree fruit, almond and minerality. Elegant and highly-bred, supple and with a long pleasing finish. Enjoy with shellfish, pasta or poultry in cream sauces, soft cheeses.
Made from hand harvested Chardonnay from the Grand Cru of Corton “Les Grandes Lolières” in the Cote de Beaune. The grapes are carefully sorted before being gravity fed into tanks. Fermentation begins naturally thanks to the native yeasts present on the grape skins. Human intervention is limited to pigeages during the maceration period. After fermentation, the wine is gravity fed into oak barrels without any use of pumps. The entire winemaking process is very gentle. The wine is left to age in the cellar for 12 months; due to the natural climate of the cave.
Each individual barrel gets special attention and is observed and sampled from once a week. Just one racking several week before bottling is done without using pumps so that the wine is not overly agitated. The wine is bottled by hand without filtration or fining.
Throughout the entirety of the operation, the winemakers take into consideration the cycles of the moon and the sun, which may affect the resulting wines.