Domaine Robert Chevillon's Nuits-Saint-Georges Premier Cru "Les Pruliers" 2012 is a superb expression of Burgundy Pinot Noir, deriving from a renowned parcel on the southern end of the Nuits-Saint-Georges appellation. The vines on "Les Pruliers" average several decades in age, enabling them to provide concentrated berries that reflect both the depth and finesse of the terroir. Crafted exclusively from Pinot Noir, this 2012 vintage benefited from a classic Burgundian winemaking approach: fermentation in open wooden vats, careful extraction to preserve elegance, and élevage in French oak barrels (with a judicious proportion of new oak) that enhances complexity without dominating the varietal character. The 2012 season brought a harmonious balance between ripe red and black fruits, vibrant acidity, and finely integrated tannins, resulting in a compellingly pure wine with potential for ageing.
The Côte de Nuits, stretching along the northern part of the Côte d'Or, is famed for producing many of the world’s most sought-after red wines. The region has a continental climate with cold winters, warm summers, and notable temperature variations that foster slow, even grape ripening. The soils in Nuits-Saint-Georges, particularly in "Les Pruliers", are composed of limestone interspersed with clay and gravel, contributing to the structure and minerality found in the best examples. Historically, this area has built its reputation on Pinot Noir, with each premier cru vineyard expressing subtle shades of terroir, making its wines highly collectible.
Such an elegant, structured Burgundy pairs beautifully with delicate yet flavourful dishes. Classic Burgundian fare like coq au vin or duck breast with a cherry reduction will highlight the wine's fruit and earthy notes. Mushroom risotto, roast pheasant, or a mild, creamy cheese such as Époisses herald the harmony between local cuisine and wine style.
For optimal appreciation, serve this wine at 15-17°C after at least an hour of aeration, which will help reveal its complex bouquet of red berry, sous-bois, violet and spice. It can be enjoyed now for those who appreciate freshness and tension, or cellared further to allow tertiary aromas to develop, gaining truffle and forest floor nuances over time.
