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Premier Cru, Vosne-Romanee.
WNLQ9 vintage signal, averaged from Wine Enthusiast Wine Vintage Chart 2026 Edition's 2 closely-agreeing Burgundy Red 2022 ratings (Burgundy Cote de Nuits Red; Burgundy Cote de Beaune Red).
A vintage grade rates the growing season in this wine’s region — not this specific bottle. Source.
Product information compiled from producer, importer and reference sources.
Vosne-Romanée's Les Suchots, 100% whole-cluster Pinot Noir, unfined/unfiltered, from Burgundy's most audacious young domaine — founded at age 18.
Pierre-Vincent Girardin launched his domaine in 2016 at approximately 18–19 years old — the 13th generation of a Burgundian winemaking family — and immediately staked his reputation on terroir transparency over extraction. Les Suchots sits on the northern
boundary of Vosne-Romanée's premier cru belt, its Jurassic marl-and-limestone soils at roughly 260 m elevation producing Pinot Noir of notable aromatic lift and structural tension rather than the plush weight of lower-slope parcels.
From the 2021 vintage onward, Girardin committed to 100% whole-cluster vinification across his red range — a deliberate choice to amplify spice, perfume, and structural grip without resorting to extraction. Fermentation proceeds with indigenous yeasts, minimal
pigeage, and a cold cellar regime to preserve juice purity; aging runs 12 months in 228-litre barrels at low new-oak percentage, followed by three months in tank before unfined and unfiltered bottling timed to the lunar calendar.
What sets this cuvée apart within the Girardin range is its Côte de Nuits address — the domaine is centred on Meursault and the Côte de Beaune, making Les Suchots a rare northward reach into Vosne's iron-rich terroir. The 2022 vintage delivered generous ripeness tempered by a cool August, producing Pinot Noir with density and freshness in uncommon equilibrium; drink from 2026 through 2034.
Sommelier’s pick: Roast squab with black truffle jus and celeriac purée · Duck breast à l'orange with wild mushroom fricassée · Venison loin with juniper-berry sauce and beetroot gratin
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