Vosne-Romanée Les Hauts Beaumonts 2020 Pierre Girardin

Der Les Haut Beaumonts 2020 ist das Ergebnis von Pierres tiefgründigem Wissen über die Weinberge und sein tiefes Verständnis für das Terroir der Region. Die Weinberge, aus denen dieser Wein stammt, sind geprägt von kalkhaltigen Böden und einem einzigartigen Mikroklima. Die Nase wird von einer Vielfalt an Aromen umgarnt, angeführt von reifen roten Beeren wie Kirschen und Himbeeren. Noten von Gewürzen, Unterholz und einer subtilen mineralischen Nuance runden das Bouquet ab. Am Gaumen zeigt sich dieser Wein erstaunlich ausgewogen und elegant. Die Fruchtaromen werden von seidigen Tanninen getragen, die dem Wein eine weiche Struktur verleihen. Die Säure ist perfekt integriert und verleiht dem Wein Frische und Langlebigkeit. Der Abgang ist lang, fruchtig und hinterlässt einen bleibenden Eindruck. Dazu gilt es das enorme Reifepotenzial dieser Weine zu berücksichtigen. Dieser Wein hat ebenso wie sein Schöpfer eine große Zukunft vor sich.

Alcohol		13.5%
Vintage		2020
Volume		0.75l
Winery		Pierre Girardin
Rebsorte		Pinot Noir
Vineyard		Vosne-Romanée Les Hauts Beaumonts
City		Vosne-Romanée
Region		Burgund
Country		Frankreich
Stored		13.09.2023

154.00 € / Bottle

205.33 € / Liter

1 bottles available

The vineyard Vosne-Romanée Les Hauts Beaumonts

Location and Terroir

Les Hauts Beaumonts is a lieu-dit in the Vosne-Romanée appellation area on the Côte de Nuits in Burgundy, France. The site is located in the upper part of Vosne-Romanée, directly above the Vosne-Romanée Premier Cru Beaumonts. The plot of Pierre Girardin lies at an altitude of around 350 metres and has sandy as well as calcareous soils.

Appellation

The wines from Pierre Girardin for the 2020 and 2021 vintages are marketed under the Vosne-Romanée appellation as village wines, not as Premier Cru. In the official appellation documentation, the cadastral lieu-dit is listed as “Les Hauts Beaux Monts”; for the wines mentioned, the spelling “Les Hauts Beaumonts” is used.

Wine Character

The 2020 and 2021 bottlings are made from Pinot Noir. Vosne-Romanée is a red wine appellation, the profile of which is shaped by aromas of red fruit and spicy notes, velvety tannins, as well as suitability for ageing in bottle. The appellation area has a cool oceanic climate with continental and southern influences, moderate, regular rainfall and no pronounced summer drought.

Farming and Maturation

The cuvée from Pierre Girardin comes from vines over 20 years old and is farmed using practising organic management. For the 2021 vintage, documentation is provided of fermentation with natural yeasts, vinification with 100 percent whole grapes, ten months in barrique and then five months in stainless steel, as well as an unrefined and unfiltered bottling.

About the winery

Origin and History

Pierre Girardin is based in Meursault in Burgundy in France. Pierre-Vincent Girardin founded the Domaine in 2016 and produced the first vintage in 2017. He began at the age of 18 and is the thirteenth generation of his family to make wine in Burgundy.

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.