WNLQ9
Domaine Pierre Girardin Vosne-Romanee 1er Cru "Les Suchots"

Domaine Pierre Girardin

Domaine Pierre Girardin Vosne-Romanee 1er Cru "Les Suchots"

฿18,100

SKU:WRW6684DJIn stock

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.

Details

Country
France
Region
Burgundy
Subregion
Vosne-Romanée
Variety
Pinot Noir
Vintage
2022
Bottle size
750 ml
Body
Medium-Full
Acidity
Medium-High
Tannin
Medium

Taste profile

BodyMedium-Full
LightMediumMedium-FullFull
AcidityMedium-High
LowMediumMedium-HighHigh
TanninMedium
LowMediumMedium-HighHigh

Pairs well with

  • 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
  • Aged Époisses with walnut bread
  • Slow-braised short rib with bone marrow and gremolata
  • Seared foie gras with cherry compote and brioche

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