Ripe crushed wild berries, sugared raspberries, damp earth and undergrowth, underpinned by notes of rose petals, violets and fine chalk.
Palate
Juicy and supple with restrained acidity; gains noticeably in freshness, power and fine-grained tannin with air.
Character
Darker and more masculine in profile, it reveals itself as perfectly balanced, multi-layered and immensely drinkable after some bottle age.
Pairing
Calf’s liver with wild mushrooms on toasted bread, ravioli filled with game and porcini, or roasted potatoes with figs and chestnuts.
Notes
Demeter-certified biodynamic viticulture from vines around 50 years old; terroir worked by horse-drawn plough for a wine of pronounced origin and an unadorned expression.
Tasting note
Colour & appearance
An honest, medium-deep cherry red in the glass.
Nose
The 2017 vintage reveals a generous and open bouquet. A basketful of ripe, sugared raspberries and crushed wild berries meets delicate floral notes of rose petals and violets. Beneath lies a cool limestone minerality alongside earthy nuances of damp forest floor and undergrowth.
Palate
On the palate, the Pinot Noir is remarkably juicy and supple. The acidity remains elegantly in the background at first. Those who allow the wine some air in a decanter will witness a fascinating transformation: the tannin structure gains noticeably in grip and freshness. The berry fruit tightens, becomes more profound and reveals a wonderfully dark, earthy streak.
Terroir & origin
The Premier Cru vineyard site Les Lavières lies northwest of Beaune towards Pernand-Vergelesses. The domaine’s vines, around 50 years old, face south-southeast. The soil is a complex matrix of sandstone, sand and marl, interspersed with iron-rich oolite in the upper section and reddish-brown limestone lower down.
Grape variety & vinification
Pure Pinot Noir. The de Nicolay family works these steep slopes in a radically traditional manner using horse-drawn ploughs and vinifies according to Demeter standards. Since 2011, the estate has consistently employed whole-bunch fermentation. Maturation is restrained, in wooden casks with minimal new wood, to preserve an unadulterated expression of the terroir.
Food recommendations
Splendid with calf’s liver and wild mushrooms on toast with a port reduction. Equally a harmonious match for ravioli filled with game and porcini, or roasted La Ratte potatoes with figs, porcini and chestnuts.
Special characteristics
A textbook example of Domaine Chandon de Briailles’ biodynamic “neo-classical” style: artisanal and unvarnished, full of tension and with impressive ageing potential.
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