2012 Nuits Saint-Georges Les Pruliers 1er Cru
France
Nuits Saint Georges
Burgundy
Red
Pinot Noir
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2018 - 2027
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2021 - 2029
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"Two thousand twelve was a beautiful harvest requiring very little sorting," said Gregory Gouges, "and the wines were easy to make. They have a lot of body and structure." Gouges emphasized that "all of our vintages are for long aging," adding that the 2012s would most likely be for drinking after the 2011s and 2013s. In fact, he believes the 2012s are in the process of shutting down in bottle. Yields were very low in 2012 and potential alcohol levels ranged as high as 13%.
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Domaine Gouges had clean, ripe grapes with high-quality tannins in 2012 and thus the team could do a longer vinification, noted Gregory Gouges. There were more punchdowns and pumpovers, although he noted that the estate's pneumatic pigeage system in their new cuverie now allows them to press down the entire cap without breaking seeds and stems. Gouges carried out a longer post-fermentation maceration than usual, leaving the wine at 32 or 33 degrees C for five days. Thanks to the tiny crop levels, potential alcohols ranged from 12.3% to 13% and none of the 2012s were chaptalized. Incidentally, Gouges told me that the estate's 2010s are tight and reduced at present and not at all accessible. "Forget them now," he said.
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2022 - 2037
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This is a fabulous set of wines from Gouges. Overall yields are down 20-25%, which is not too bad within the context of the year. Gregoire Gouges gave the 2012s about 15 days on the skins and kept temperatures high with the objective of giving the wines as much sweetness and roundness as possible. As always, the wines here are made with 100% destemmed fruit. Like many producers, Gouges added that the fruit required minimal sorting. At the time of my visit the Bourgogne Rouge and the two whites had been bottled. The rest of the Pinots were racked from barrel into steel and back into barrel, where the wines were aging on their fine lees when I saw them. Bottling was scheduled for January-March 2014.
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