A bright and complex Burgundy from Nuit St Georges. This wine is perfect for drinking now, with bright read fruits on the nose and a lovely freshness on the palate.
Here is a distinct herbal character to the spicy red berry fruit and earth suffused nose that marries into rich, supple and attractively detailed middle weight flavors that possess good mid-palate concentration and culminate in a complex, harmonious and precise finish. A Pruliers of finesse and refinement.
Stephen Tanzer's IWC
, Jan 2011, 91
(this wine, the Vaucrains and the Saint-Georges were bottled in April of 2010): Good bright medium red. Enticing, very pure aromas of cherry, raspberry and flowers. Quite juicy and precise; not a fleshy wine but intensely fruity, taut and pure. Impressively long, rising finish. Gregory Gouges told me he finds most of the family's 2008s to be agreeable now and probably best drunk early for their youthful fruit. He's not convinced that the wines have enough dry extract for extended aging.
, Apr 2013, 16.5
Mid ruby red. Complex, already quite evolved nose. But on the palate it becomes pretty curmudgeonly. Very solid and chewy. Maybe this will come round eventually and is just in a bit of a sulk at the moment.
, Jun 2010, 89
Bright red currant and cherry on the nose of the Gouges 2008 Nuits-St.-Georges Les Pruliers translate into a sassy palate freshness strongly marked by berry skin and pit. At once palpably extract-rich yet at the same time both silken-textured and buoyant, this epitomizes the brightness of its vintage, and even if it isn’t – for now, at least – enormously complex, it’s elegant and compellingly drinkable. I would expect it to remain fresh for a decade, and hopefully take on some nuance in the process.
Gregory Gouges admits that he and his family, in 2008, picked a tough year for completing their conversion to organic viticulture, but he notes that the winds of late September rather radically desiccated most botrytized or otherwise imperfect berries and that this played directly into the forte of vibratory sorting tables on which such berries were simply shaken-away. Yields here were only in the 30-35 hectoliter per hectare range. Harvest began already September 30 and fruit came in between 12-12.5% potential alcohol. Chaptalization was minimal, and then only on a few lots in an effort to prolong fermentation. Malos were late and long, but nevertheless finished by summer’s end; and bottling was early by estate norms, with one exception completed between December and February. New facilities enable the Gouges to achieve better temperature-control during fermentations and to avoid pumping.
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||Red Wine 紅酒
||Côte de Nuits
||Nuits St. Georges 1er Cru
||Domaine Henri Gouges
Wine data courtesy of CellarTracker