Domaine Nicolas Faure - Aloxe Corton 2021
STRICTLY ALLOCATED: Since these wines are some of the rarest and the most in-demand in the world, only clients with whom Clos Cachet has an existing relationship will be considered for an allocation. All Nicolas Faure wines are imported directly from the Domaine, guaranteeing its provenance.
Domaine Nicolas Faure is a micro-domaine crafting wines of impressive elegance. Each of Nicolas’ tiny vineyards receives Grand Cru care and the very high quality wines are obtained through countless hours spent in the vineyards. He further ensures the quality through mini interventions and traditional practices executed with precision. The Aloxe-Corton parcel is planted with vines of 60 years on average.
Darker purple, and darker strawberries, the Aloxe-Corton may be made in the same way as the Nuits-St-Georges but it is hard to be as joyous from this terroir. More tannins, and a denser fruit. The wine is now in tank and will get a touch of sulphur to refresh it before bottling. 87-90 pts, Jasper Morris, Inside Burgundy. 100% Gamay.
- What we say
- Technical notes
"This is where Nicolas prides himself to turn lesser-known appellations into great wines. This Gamay is no exception. It is complex, nicely layered and unique."
At Domaine Nicolas Faure the technique used is traditional. After being carefully sorted in the vineyard, the grapes are brought to the small winery. The harvested grapes are all put in a wooden tank to undergo alcoholic fermentation. After 21 days the juice is pumped into French oak barrels without adding further oak. The remaining berries and stems are pressed in a traditional vertical press to gently extract the ripe tannins and some extra fruit. Then the wine undergoes its malolactic fermentation and matures in oak barrels before bottling without filtration.
What we say
"This is where Nicolas prides himself to turn lesser-known appellations into great wines. This Gamay is no exception. It is complex, nicely layered and unique."
Technical notes
At Domaine Nicolas Faure the technique used is traditional. After being carefully sorted in the vineyard, the grapes are brought to the small winery. The harvested grapes are all put in a wooden tank to undergo alcoholic fermentation. After 21 days the juice is pumped into French oak barrels without adding further oak. The remaining berries and stems are pressed in a traditional vertical press to gently extract the ripe tannins and some extra fruit. Then the wine undergoes its malolactic fermentation and matures in oak barrels before bottling without filtration.
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