Pierre Girardin
Côte de Nuits-Villages Le Vaucrain 2021
Der Le Vaucrain ist ein Spätburgunder aus verschiedenen Orten der Côte de Nuits. Als Einstiegs-Spätburgunder des Weingut Pierre Girardin eignet sich der Le Vaucrain perfekt um sich einen Eindruck des Könnens dieses Winzer zu verschaffen. Wie auch die großen Verwandten überzeugt dieser Wein mit unfassbarer Leichtigkeit und Eleganz, ohne dabei an Charakter und Fülle einzubüßen. Auch im Basis-Bereich bleibt Qualität für Pierre Girardin absolut kompromisslos, ein hohes Reifepotenzial, sowie absolute Perfektion sind stets zu erwarten.
Wine data
- Alcohol
- 12.5%
- Vintage
- 2021
- Volume
- 0.75l
- Winery
- Pierre Girardin
- Rebsorte
- Pinot Noir
- Stored
- 13.09.2023
66.00 € / bottle
88.00 € / Liter · incl. VAT
1 bottles available
Stored in a climate-controlled warehouse, 12 months free of charge, afterwards max. 6.00 € per bottle and year.
Producer
About the winery
Origin and History
Vineyards and Grape Varieties
The Domaine works organically. It started with around four hectares of vineyard area and was expanded through purchased and leased vineyards in Meursault, Puligny-Montrachet and Chassagne-Montrachet. In 2025, the vineyard area covered 13 hectares. Chardonnay and Pinot Noir are grown.
In 2019, cultivation was changed so that the vines grow higher. The leaf canopy reaches about 0.8 to 1.2 metres; the vines are pruned once at around 1.7 metres. As fertiliser, material from the family’s Wagyu cattle farm is used.
Maturation of the White Wines
The white wines are matured in larger barrels than usual. All fine lees are transferred into the barrel, and bâtonnage is omitted. After twelve months in barrel, the wines usually spend ten months in tank. The wines are described as taut, mineral and acidity-driven, with a flint or reductive aromatic character.
Red Wines and Cellar Work
The red wines are fermented with whole grapes and processed without punching down or pumping over. Maturation takes place for up to twelve months in very lightly toasted or untoasted barrels. They show a floral and structured style. For documented cuvées, indigenous yeasts are used; the cellar controls temperature and humidity with its own laboratory equipment.