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Domaine Henri Gouges

Vinification here is as natural as possible. Gouges does a short cold maceration, without chilling the must. He ferments with natural yeasts, using modest chaptalization to draw out the fermentation and keep the yeasts working steadily. Each day there is one pigeage and one remontage with and without aeration on alternating days. There is no further maceration once the fermentation ends. Gouges is not a fan of new oak and its aromas of pain grille and vanilla. "The new-oak wines that are expansive in barrel will last far less long in bottle," he believes. The 1996 yield of 40-45 hectoliters was "normal for others but enormous for Domaine Gouges," says Christian Gouges. The '95s were fined but not filtered; and because the '96 tannins were not overly powerful or aggressive, Gouges hoped to be able to bottle the new vintage without any clarification. Incidentally, Gouges admits having made a mistake by racking the '94s a third time because of reductive aromas. The additional racking dissipated the carbonic gas that protected the wine, resulting in a loss of freshness and fruit. "I was young," he explains. The '96, in contrast, was racked last April and is still on the lees, and will be racked again only for the bottling, which will take place between February and April, a bit earlier than normal for this estate. I thought both the '95s and '96s were quite successful; even the '95s seemed a bit less tough than some recent vintages at this address. (Vineyard Brands, Birmingham, AL)

From 1996 and 1995 Red Burgundies (Mar 1998) by Stephen Tanzer

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1996 Nuits-Saint Clos Des Porrets Saint-Georges

Color: Red

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