Vosne-Romaneé Premier Cru Les Suchots 2021 Pierre Girardin

Der Premier Cru "Les Suchots" von Pierre Girardin stammt aus der, für ihre grandiosen Rotweine bekannten, Gemeinde Vosne-Romanée. Pierre Girardin produziert schlanke und moderne Rotweine, denen es, trotz ihrer Eleganz, nicht an Kraft fehlt. Dank äußerst bewusstem Holzeinsatz, gelingt es ihm das einzigartige Terroir dieser Vosne-Romanée Lage in jedem Tropfen dieses großartigen Weins zu Geltung zu bringen. Die an Kalk und Ton reichen Böden dieser Lage bieten ideale Bedingungen für den Anbau großer Pinots. Die Les Suchots-Weine von Pierre Girardin sind aufgrund ihrer begrenzten Produktion und ihrer hohen Qualität bei Weinliebhabern und Sammlern äußerst begehrt. Sie zeigen das Talent und die Hingabe dieses aufstrebenden Winzers und spiegeln darüber hinaus die Faszination und die Einzigartigkeit der Burgunder Lagen wider.

Alcohol		13.5%
Vintage		2021
Volume		0.75l
Winery		Pierre Girardin
Rebsorte		Pinot Noir
Vineyard		Vosne-Romanée Premier Cru Les Suchots
City		Vosne-Romanée
Region		Burgund
Country		Frankreich
Stored		13.09.2023

363.00 € / Bottle

484.00 € / Liter

1 bottles available

The vineyard Vosne-Romanée Premier Cru Les Suchots

Location and Classification

Les Suchots is a climat classified as a Vosne-Romanée Premier Cru in the appellation area Vosne-Romanée in Burgundy. It is situated on the north side of the village area on a gently sloping section of the hillside. The vineyard area comprises approximately 13.08 hectares and is located at about 250 to 270 metres above sea level, with an orientation from east to south-east.

Climate and Soils

The area shows a cool, oceanic climate tendency with continental and southern influences. The average annual rainfall is about 730 millimetres, the mean annual temperature about 10.5 °C. Geologically, limestone formations of the Middle Jurassic and clay-rich marl shape the subsoil. For Les Suchots, deep, fine-grained and strongly clay-containing soils are described.

Grape Variety and Wine Style

The principal grape variety is Pinot Noir. Chardonnay, Pinot Blanc and Pinot Gris are permitted as blended-in varieties in mixed planting, together however limited to 15 percent per plot. The appellation produces still red wines with a ruby-red colour, velvety tannins, rather restrained acidity and a soft palate structure. The specified aromas include cherry and peony, as well as, with development, notes of undergrowth. A designated wine comes from Pierre Girardin: Vosne-Romaneé Premier Cru Les Suchots.

Appellation Rules

For the Premier Cru designation, there must be at least 9,000 vines per hectare, a row width of at most 1.25 metres and a vine spacing within the row of at least 0.50 metres. Short training is permitted and a simple Guyot cut with at most eight fruit buds per vine; irrigation is prohibited. The permitted yield is 48 hectolitres per hectare, the maximum amount 56 hectolitres per hectare. The wines must mature for at least until 15 June of the year following the harvest.

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.