Wines Nuits-Saint-Georges Domaine Gérard Mugneret - Aux Boudots - 1996

Domaine Gérard Mugneret’s Nuits-Saint-Georges Premier Cru “Aux Boudots” 1996 is an exceptional expression of both vineyard and vintage in Burgundy’s illustrious Côte de Nuits. The wine is crafted exclusively from Pinot Noir, the flagship grape of the region, sourced from the Premier Cru “Aux Boudots” climat. 1996 was a year marked by a cool summer and a late harvest, producing wines of notable structure, precision and ageing potential. The “Aux Boudots” site sits to the north of Nuits-Saint-Georges, right at the border with Vosne-Romanée: it is famed for yielding wines that capture both the depth and savoury backbone distinctive of Nuits, but with a touch of the floral finesse and silky tannins seen in Vosne. Domaine Gérard Mugneret is renowned for its meticulous vineyard management and traditional winemaking, ensuring gentle extraction, subtle use of oak, and an honest translation of place.

The Côte de Nuits, stretching from just south of Dijon to the village of Corgoloin, is synonymous worldwide with Pinot Noir of the utmost class. The limestone-rich soils, interspersed with marl and clay, combined with an eastern exposure, provide perfect ripening conditions for the delicate, thin-skinned grape. The climate is continental, bringing cool winters and warm summers, which in 1996 led to grapes with high natural acidity and refined tannic structure, favouring superb longevity. The region’s centuries-old reputation is built on a mosaic of small, carefully delineated vineyards, each reflecting subtle differences in exposure and soil.

Such an accomplished, mature Pinot Noir calls for refined food pairings. Classic Burgundian dishes like coq au vin or beef bourguignon will echo the wine's earthiness and depth. Game birds, such as roast duck or partridge with a berry sauce, work beautifully by highlighting both the complexity and freshness of the vintage. More simply, a mushroom risotto or roast veal would match the wine’s savoury characters, while aged Comté or Epoisses offer a delightful local cheese pairing.

Decant the bottle gently to separate it from any natural sediment, and serve at a temperature of 16-17°C to fully appreciate its intricate aromas and soft, harmonious palate. This wine’s finesse, structure and tertiary nuances are best enjoyed in a large Burgundy glass, savoured over an evening.