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Jerome Galeyrand, 'Vielles Vignes' Cote de Nuits Villages 2022
France / Red

Jerome Galeyrand, 'Vielles Vignes' Cote de Nuits Villages 2022

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Notes from Becky Wasserman:

"Originally from the Loire, Jérôme does not come from a winemaking family. He worked for eight years in the food industry. Then, after harvesting for a couple of years at Domaine Alain Burguet in Gevrey-Chambertin as of 1996, became inspired and motivated to embark on his own estate project, and so enrolled at the wine institute in Beaune. In 2002, he bought his first vineyard plot (a miniscule 0.05 hectares!) and carried out his own vinification that September. Since then, Jérôme expanded the holdings to five hectares of vines and harvests every year with a group of well-trained friends.

Vinification takes place in a small winery at his home. His goal is terroir transparency. Viticulture is organic for 70% of the vineyards and sustainable for 30%. No pesticides, all vines are plowed. Some whole cluster inclusion, delicate vinification. All wines are aged in oak barrels - 12 months for whites, 18 to 24 months for reds. Jérôme’s wines are precise, refined and elegant, beautifully perfumed, positively delicious. He produces roughly 2,000 cases a year, based on vintage conditions, of course."

About the cuvee:

"Size: 0.36 ha (0.89 ac)

Variety: Pinot Noir

Vine Age: Planted in 1947 and 1960

Terroir: From En Vignois in Brochon, mid-slope, southeast-facing.

Viticulture: Organic (Ecocert, 2019), biodynamic methods, guyot or cordon de royat pruning.

Vinification: No added SO2 during vinification, 15-20% whole cluster, 4-8 day pre-fermentation cold maceration. Ambient yeast fermentation with pump-overs and a few punch-downs. Aged for 12-16 months in barrels (20% new). No fining, light filtration if necessary. 30-45 ppm total SO2 at bottling."

Country
France
Sub-Region
Cote de Nuits Villages
Region
Burgundy
Varieties
Pinot Noir
Farming
Sustainable
Soil
Limestone
Winemaking
No added SO2 during vinification, 15-20% whole cluster, 4-8 day pre-fermentation cold maceration. Ambient yeast fermentation with pump-overs and a few punch-downs. Aged for 12-16 months in barrels (20% new). No fining, light filtration if necessary.