2014 Nuits Saint-Georges Clos des Porrets-Saint-Georges 1er Cru
France
Nuits Saint Georges
Burgundy
Red
Pinot Noir
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2021 - 2035
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2021 - 2028
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Gregory Gouges describes his family 2014s as “very classic, traditional wines I was afraid of the reductive side of the vintage just after the bottling but now the wines are starting to open They still need time but they could be served in restaurants tomorrow” Sugar levels at harvest were sufficiently high that Gouges did not chaptalize any of his wines in 2014 (the finished wines are mostly in the high 12s)
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2021 - 2028
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Gregory Gouges describes his family 2014s as “very classic, traditional wines. I was afraid of the reductive side of the vintage just after the bottling but now the wines are starting to open. They still need time but they could be served in restaurants tomorrow.” Sugar levels at harvest were sufficiently high that Gouges did not chaptalize any of his wines in 2014 (the finished wines are mostly in the high 12s).
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“The 2014 growing season was more classic than 2013 in terms of climate, the timing of the flowering and the harvest,” said Gregory Gouges in November. “And we had more even phenolic ripeness in 2014. We eliminated 15% to 20% of our grapes in 2013 but only 3% or 4% in 2014. ” The '14s are between 12. 5% and 13% alcohol with no chaptalization. “We didn’t need to fatten the wines by prolonging the fermentations by adding sugar,” Gouges explained, adding that the fermentation temperatures got high enough (32 degrees C) on their own. Gouges told me the family had one village parcel near a fruit orchard that was afflicted by the Drosophila suzukii but that it was no problem to eliminate the affected fruit.
The estate made an average of 34 hectoliters per hectare in 2014. All of the 2014s were racked in cuves after the spring malos, then returned to oak (20% new across the board here). By November the village wines were in tank, awaiting bottling in early December—a bit earlier than usual as Gouges did not want to “re-tighten” the wines with a longer élevage.
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