Chateau Gris Nuits Saint Georges 1er Cru Monopole 2019
Chateau Gris Nuits Saint Georges 1er Cru Monopole 2019
95 Points - Jasper Morris. The Château Gris castle was built in the 18th century in the middle of its 3.5 ha (8.6 acre) walled vineyard. After the vineyards were destroyed by phylloxera, the roof of the castle was covered with grey slate although tiles are the traditional material used in Burgundy. The people of Nuits-Saint-Georges therefore began to refer to it as Château Gris (grey castle) and the name stuck. Further to a court ruling in the 1920s, the name “Château Gris” was allowed to prevail over the name of the place (lieu-dit) "Les Crots" where the vines are planted. The vines are planted on terraces that cling to the slope at an altitude of 280 metres. The plots of land at the foot of the castle produce Nuits-Saint-Georges Premier Cru “Château Gris” red, while those at higher altitudes are planted with Chardonnay grapes and entitled to produce the white Nuits-Saint-Georges “Les Terrasses”.
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Taste
Elegant and classy on the nose, this Premier Cru features aromas of black fruit with fine, delicate floral notes. On the palate, the body has a great deal of sucrosity but with beautiful structure, and well-integrated oak that does not overpower the fruit. Pleasing sensation of freshness on the finish.
Wine Press
93 Points - Wine Enthusiast
"From a small, wholly owned premier cru vineyard, this wine has a good contrast between the smooth red fruits and acidity. The balance is held by touches of wood that are beginning to soften. Drink from 2025." Roger Voss
Food Pairing
This Nuits-Saint-Georges Premier Cru "Château-Gris" is a fantastic wine to match with red meat, dishes in wine sauce, marinated game and aged cheeses.
Serving & Cellaring
Serve between 16 and 17°C.
This wine is ready to drink or it may be laid down for 5 to 7 years or more.
About the Producer
Maison Albert Bichot is one of the great names of Burgundy. This family-owned domain was founded in 1831 and now has estates stretching from Chablis in the north to Beaujolais’s Moulin-a-Vent in the south. All their estates and the growers who support them, practice sustainable viticulture. Much of the work is done by horse and hand and all fertilisers are organic. Like many of the top Burgundy domaines, intervention in the winery is kept to an absolute minimum to allow the wines to offer a taste of place.
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