VOLNAY

2011 1er Cru Caillerets Domaine Nicolas Rossignol

IN STOCK
Grapes Pinot Noir
Colour Red
Origin France, Burgundy
District Côte d'Or
Sub-district Côte de Beaune
Village Volnay
Classification 1er Cru
ABV 13%
Vineyard Caillerets

So delicate and fine. Sweet fruit, it just floats. Supple and so fine, a joyful lift and juicy length. Nicolas destems this entirely to preserve it gracefulness. L&S (Dec 2012)

*Case price discount: Mix any 12 bottles (or 9l equivalent) of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price' for each bottle.

A wonderfully elegant, pure and airy nose of ripe yet cool red pinot, cassis, plum and violet aromas. There is excellent intensity to the very rich and enveloping medium-bodied flavors that brim with minerality on the driving, delineated and gorgeously long finish. This is already very impressive and if it can add more than the expected degree of depth this could very well surprise to the upside. In short, this is terrific. 2019+ Rating: 92 Allen Meadows, www.Burghound.com(Apr 2013)

(from a vineyard next to Volnay Chevret, but planted on a steeper slope and on a higher percentage of limestone; just 5% vendange entier): Bright full red. Stony pungency to the aromas and flavors of redcurrant, tobacco and minerals, along with a suggestion of cotton candy. Silky and seamless in the mouth, but also boasts excellent volume and concentration. Comes across as elegant and gentle but at the same time dense and firmly structured, which sounds like Volnay to me. Finishes with substantial dusty, building tannins. Rating: 91-94 Stephen Tanzer's International Wine Cellar(Feb 2013)

Fragrant and delicate on the nose, there’s more stuffing behind this seductive Côte de Beaune Pinot Noir from the accomplished Nicolas Rossignol than the aromas lead you to think, with an attractive red berry fruit flavour and opulently juicy texture. Rating: 92 www.thewinegang.com(Feb 2013)

This Beaune-based domaine keeps acquiring good vineyards and the quality of the wines is consistently high. This is quite closed at the moment, but it’s very minerally and fine. 2016-22 Rating: 94 Tim Atkin MW, www.timatkin.com(Jan 2013)

No whole bunch. Racy and solid in terms of depth of fruit. Really rather grand and fine. Lovely succulence. Wanted to keep delicate. 2017-2027 Rating: 17+ Jancis Robinson MW OBE - www.JancisRobinson.com(Jan 2013)

The palate is fine and mineral. Millefeuille of layering. Finely textured. This has a delicacy and minerality. Wonderful fine, streamlined mineral finish. A wine of finesses. Fine++ This is my favourite. From 2016 Rating: 18.75-19 Sarah Marsh MW, The Burgundy Briefing(Nov 2012)

Domaine Nicolas Rossignol

Born in 1974, Nicolas represents the fifth generation of his family in Volnay (a village which seems to be populated almost entirely by families with Rossignol somewhere in the name). He started to make the wines of his 'Rossignol-Jeanniard' family domaine when he was just twenty.

After studies at the Lycée viticole in Beaune, he worked with Joseph Voillot in Volnay, who became a mentor to him, for Louis Latour at their estate in the Ardèche, and for Vieux Télégraphe on Châteauneuf, where he loved the combination of richness and elegance in the wines, which influenced the style of wines he would later want to make himself. He also made wine in Boschendal in South Africa, and for Château la Cardonne in Bordeaux (then managed by the Lafite team).

In 1997, Nico started his own domaine with three hectares of vines inherited from an uncle. After a period in which some of the wines he made were labelled 'Domaine Rossignol-Jeanniard', and some 'Domaine Nicolas Rossignol', he began to buy the fruit from his (Rossignol-Jeanniard) family, and label these simply 'Nicolas Rossignol' (without the 'domaine'). Now the vines (all 16 hectares) are finally in the 'Domaine Nicolas Rossignol', and labelled as such. To handle this sizeable domaine, Nico needed a new winery. Having started with a chaotic assemblage of tanks in a building in the village of Volnay, he had moved to share Ben Leroux's winery on the Beaune ring road, but Nico had dreams of his own place and built his impressive new winery in 2016. A fantastic bespoke build, admittedly in a ZI (Zone Industrielle) on the outskirts of Beaune, which he recognises is not ideal for the 'folklore' aspect, it is a perfect tool for the job, and does have a good view of all 'his' bits of the Côte - from a sort of eyrie on the roof.

Like many Burgundy domaines, the appellations have proliferated as the surface area of the vineyard has increased with lots of little (and some quite large) parcels of vines in Aloxe ('village'), Savigny ('village' and two Premiers Crus), Beaune (three Premiers Crus), Pernand ('village' and one Premier Cru), Pommard (three 'village' wines and six Premiers Crus) and Volnay ('village' and seven Premiers Crus). With two cuvées of Bourgogne Rouge, this adds up to twenty-eight different wines. Like Burgundy more generally, the joy of tasting here is recognising the individual character of each plot, modulated by the conditions of the vintage, of course, but each with their own distinct personality

The viticulture of the domaine is inspired by biodynamics, but Nico is pragmatic, and although no weedkillers are used and the vineyards are maintained by ploughing, he says that there are both good and bad things in biodynamics, and he will use conventional fungicides to combat disease. At harvest time the grapes are picked into eight kilo boxes, and transported to the winery in them to minimise handling. They are then carefully sorted, before either being de-stemmed (but with the berries left intact) before being put in the fermentation vat, or put in directly as whole bunches. Nico uses varying proportions of whole bunch fermentation depending on the type of wine each vineyard gives, and of course on the health and 'ripeness' of the stems. A classic fermentation using the natural yeats on the grapes ensues, with punchdowns (pigeage) and pumpovers (remontage) used to extract flavour from the grapes, or to oxygenate the wine and refine its structure - the amount used judged by tastings throughout the process. After the vatting the free-run juice is separated from the pressed juice - the latter being blended back as required if necessary after tasting. The wine is put into barrel by gravity (with the amount of new wood between 0 and 50%), and aged for between ten and twenty months depending on the wine and the vintage, always on the lees without racking. The wood and the amount of heat used in making the barrels is also modulated for each wine. The malolactic fermentation is delayed for six months to increase aromatic complexity and structure to the wines. At the end of the ageing the wines are racked and blended in tank, before bottling without fining or filtration.

Nicolas makes deeply-coloured, flavourful wines. He is always keen to rubbish the generalisation that Pommard makes structured 'masculine' wines, as opposed to Volnay's supposedly 'feminine' ones, and proves his point with Pommards grown on clay and Volnays like his punchily structured 'Ronceret'. Each wine is very site-specific. Great winemaking here from a domaine that is really hitting its stride after many years of disappointing yields caused by hail and frost.

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