Domaine Faiveley’s Nuits-Saint-Georges “Cuvée Les Montroziers” 2022 is a striking example of Pinot Noir from one of Burgundy’s most esteemed appellations. The 2022 vintage, marked by a warm and relatively even growing season, delivers expressive aromatics and purity of fruit. The Montroziers cuvée, vinified by the historic Domaine Faiveley, typically undergoes traditional Burgundian fermentation with a portion of whole bunches, followed by ageing in French oak barrels. The result is a wine that combines structure and elegance: expect aromas of ripe red cherry, wild strawberry and hints of violet, alongside subtle notes of spice and earth. The palate is fresh, with a silky yet persistent tannic framework and a refined, lingering finish.
Nuits-Saint-Georges sits at the heart of the Côte de Nuits, a subregion celebrated for producing some of France’s finest Pinot Noirs. The region’s terroir is defined by its limestone-rich soils, with layers of marl and clay lending complexity and depth to the wines. The cool continental climate, with notable diurnal temperature shifts, encourages slow ripening and preserves the grape’s natural acidity, ensuring finesse and ageworthiness. Nuits-Saint-Georges itself boasts a remarkable viticultural history, with a reputation for robust yet nuanced wines, bridging the finesse of nearby Vosne-Romanée with a slightly fuller style unique to the village.
For food pairings, this wine’s supple texture and balanced acidity make it an ideal companion for roast duck breast, grilled rack of lamb or a classic coq au vin. If you prefer regional options, consider pairing with œufs en meurette or beef bourguignon, both of which highlight the savoury character of Burgundy’s reds. Mature cheeses such as Époisses or Comté also work beautifully.
To appreciate its aromatics and subtlety, serve this Nuits-Saint-Georges at 15-16°C. Decanting for half an hour will help the wine open up, revealing its full bouquet. This cuvée can be enjoyed now for its youthful vibrancy, but will also reward several years’ cellaring.
