VOLNAY

2013 Domaine Nicolas Rossignol

IN STOCK
Grapes Pinot Noir
Colour Red
Origin France, Burgundy
District Côte d'Or
Sub-district Côte de Beaune
Village Volnay

A really good village cuvée, into which went all the remaining fruit from 1er cru Taillepieds. Round and appetising with a nice freshness. Drinking range: 2015 - 2020 L&S (Nov 2014)

*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.

(as was the case in 2012, in 2013 this includes the Taillepieds). A discreet but pretty and layered nose presents aromas of red currant, earth and a hint of rose petal. The ultra-fresh and cool middle weight flavors possess fine mid-palate concentration as there is an abundance of dry extract buffering the robust, rustic and moderately austere finale. This will need a few years for the tannins to soften so that the mouth feel becomes a bit more civilized. 2019+ Rating: 87 Allen Meadows, www.Burghound.com(Apr 2015)

(includes the Taillepieds in 2013): Reduced, leathery nose. Good density to the flavors of cherry, red berries, spices and leather. Finishes with slightly dry-edged tannins, a saline quality and good length. Not squeaky-clean but has good stuffing. Drinking range: 2017 - 2022 Rating: 87-89 Stephen Tanzer, www.vinousmedia.com(Jan 2015)

The 2013 Volnay Village includes the Taillepieds this year as the production was so small. It has a floral nose that needs to find a little more focus and harmony. The palate is medium-bodied with grainy tannins, broody dark berry fruit and a tapered finish. “Pas mal” as they say. Drinking range: 2015 - 2028 Rating: 86-88 Neal Martin, www.robertparker.com(Dec 2014)

Sweet, full and fleshy and then it becomes rather grippy. The tannin are somewhat herbacious. It makes a sappy balance with the fleshy fruit. Different vineyards. The clay and on the finish fresh with the limestone at the top. Quite a lot of bite at the end. Spicy and stoney. Rating: 15 Sarah Marsh MW, The Burgundy Briefing(Nov 2014)

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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