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Domaine Nicolas Faure - Coteaux Bourguignons "Mes Gamays" 2017

Domaine Nicolas Faure - Coteaux Bourguignons "Mes Gamays" 2017

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This Gamay is silky, savoury with a profound complexity.

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 reached by his wines is obtained through countless hours spent in the vineyards. He ensures this through mini interventions and traditional practices executed with precision.

The “Mes Gamays” is a rare wine (around 600 bottles produced every vintage) made of Gamay. It is rare as Pinot Noir is the main varietal produced in Burgundy. The vineyard is located in Côte de Nuits, in Premeaux-Prissey right next to Nuits-Saint-Georges.

The nose is singing with hints of black fruits, some earthy notes and it has good strength. The palate is charming, round with silky tannins. It has a beautiful length of flavours. It will benefit from 15 minutes aeration before servicing. Drink now. 100% Gamay.

"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 undergos its malo-lactic 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 undergos its malo-lactic fermentation and matures in oak barrels before bottling without filtration.