Pierre Naigeon Gevrey-Chambertin 1er Cru Les Cherbaudes (750ml)
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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 whites. Since 2008 Roland Masse, renowned winemaker of the Hospices de Beaune, has been collaborating with the Domaine and sharing his extensive knowledge of Burgundy, Pierre Naigeon improves even more his workmanship of the agriculture and the winemaking.
Floral and elegant on the nose with underbrush and earthy undertones. Medium bodied, earthy fruity notes, spice and supple tannins.
Pinot Noir from the Premier Cru “Les Cherbaudes”. Particular care is given to vineyard work throughout the year. Manual pruning, using the “Guyot” method (cane pruning), takes place in March and early April. A minimal use of organic fertilizer as well as the older vine age, naturally limits yields. The weed population is limited by cultivating the soil, which eliminates the use of chemical herbicides. Only organic products are used to protect the vines against insects. These beliefs and practices are enforced to ensure a sustainable philosophy, producing natural wines and protecting the environment for future generations. Yields are kept low by shoot thinning, bunch thinning and ‘green harvesting’ if required to get an optimal number of five to six bunches on grapes per vine prior to harvest.
The wine is vinified with naturally occurring yeasts, in theromo-regulated tanks. 15-20 days vatting time before ageing 15 and 18 months in 30% new oak.