" We don't sell the wine without touching the vine "
Wine from Quiot Family
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Since 2006, the Quiot Family, charmed by the Dentelles de Montmirail and its products of character, owns the Château du Trignon in order to perpetuate it, while expanding it by 10 ha of Vacqueyras and a few hectares of Beaume-de-Venise.
"Respectful of achievement but rich of our wine-maker knowledge, we have adopted this land whose singularity fits in with all our other properties, in the same line of tradition, quality and adaptation."
The origin of the name Gigondas: two hypotheses.
The first one: he would pull it out of gignite undas, "emerged from the waters", like this mountain terroir concealing a gigantic underground reservoir.
The second one: of Latin origin, jucunda, which means “happy” and would be inspired either by Jucundus, the first owner of the place, or by its pleasant position and the pleasures of the surrounding hunting ... or even the pleasure of wine itself.
The cultivation of the vine goes back to antiquity. If the veterans of the Second Roman Legion are credited with creating the first wineries, the discovery of vats for storing wine is another clue. We then note that the oldest written mention of a Gigondas vineyard is from the 12th century. Gigondas is the first Côtes du Rhône Villages to reach the rank of Cru on January 6th 1971.
In the appellation, the terroirs are made up of large alluvial terraces of stony red clay, of Mindelian origin, which extend to the foot of the Dentelles de Montmirail. Their high permeability allows rapid drying of the plots. These soils, rich in clay, are characteristic of the terroirs of great vintages.
On the estate, we have 3 terroirs: -clay and limestone molasse; alluvium with exploded pebbles; safres and sandstone.
Partial de-stemming. Vatting time: 3 to 4 weeks. MLF and maturing in oak for a proportion.
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Domaine Jean Grivot Nuits-Saint-Georges Premier Cru Aux Boudots is made from 100 percent Pinot Noir.
Domaine Jean Grivot is among the great names in Burgundian wine. Étienne Grivot and his wife Marielle took over from Étienne’s father Jean Grivot in 1987. The vineyards are densely planted and farmed organically “sans certification” while the aim in the cellar is for balance and clear expression of terroir.
Jean Grivot’s 38.3 acres spread across 22 appellations with vineyards in the communes of Vosne-Romanée, Vougeot, Chambolle-Musigny, and Nuits-Saint-Georges. Besides the three grand crus, there are 8 premier crus including the much lauded Les Beaux Monts and Suchots in Vosne-Romanée. The grapes are completely de-stemmed and fermentation is spontaneous.
Nuits-Saint-Georges Aux Boudots 1er cru lies in the “Zone Vosnoise” or northern end of Nuits-Saint-Georges just below Les Damodes. It borders Vosne-Romanée Aux Malconsorts 1er just to its north. Its position slightly lower on the slope with deep soil full of pebbles results in a richer and fuller wine.
The grapes are destemmed and maceration à froid usually lasts just a day or two. The alcoholic fermentation is spontaneous and malolactic fermentation occurs in barrel. Depending on the vintage, the proportion of new oak is around 30-60% for the premier crus.
The wine shows aromas and flavors of red berries, herbs, and purple flowers. The palate is rich with ripe fruit and medium weight with bright acidity and fine tannins. Aging in 30-60% new Burgundian pièce brings notes of vanilla, toast, and baking spices.
Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.
Reviews:
‘The 2020 Nuits Saint-Georges Aux Boudots Ter Cru has the best aromatics among Grivat Nuits Saint-Georges with very well defined red berry fruit, briary and lignt sous-bois aromas. The palate is medium-badied with fine-grain tannins, slightly savory on the entry, fresh and saline on the finish. This has real verve and class, though it will benefit from time in bottle
-Vinous 93-95 Points
A wine with the substance and structure to support the generous lashings of new oak used for maturation, and the overall effect is elegant and classic in style. Aux Boudots, where Grivot has 0.85ha, is at the northern edge of Nuits, just over the border from Vosne-Romanée Malconsorts. They began to pick on the 3rd of September – Etienne specified that they are very particular that the tannins are ripe and do what they can to prolong the vegetative cycle. Still, the grapes were picked with an entirely correct pH of around 3.4.
-Decanter 94 Points
Corinne Perchaud Chablis 1er Cru Fourchaume is made from 100 percent Chardonnay
Elegant citrus aromas. Concentrated and finessed, combining flavors of dried fruit with slight hints of woody notes. Perfect balance between body and acidity, long and persistent finish. This one is drinking great now, but as with all exceptional Chablis, it is possible to pay it down for years to come.
Made from 35 year old vines. The owners take great care to produce exceptional Chablis wine by keeping the lively Chardonnay fruit and the unique mineral quality imparted by the Kimmeridgian soil, the fruity acidity and bouquet in perfect balance. The grapes are harvested by hand and gently pressed in a horizontal pressoir to ensure the fullest extraction and range of flavors and aromas.
Pair with Scallops Jacques cream, roast veal with oyster mushrooms.
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