Tasting Notes & Reviews:
"The Chevret spent 15 days on the bourbes (gross lees) after pressing, and it was showing light reduction when I tasted it. This is the one wine in the cellar that Rossignol intends to rack this year. With aeration, notes of plum, blueberry and rich soil emerge, followed on the palate by supple, textural fruit and finishing with ripe but chalky tannins." 90/100, William Kelley, Decanter, Oct'2017
The Estate:
Fifth generation vigneron and winemaker, Nicolas Rossignol honed his skills in France and further afield; including stints in Châteauneuf-du-Pape, Bordeaux and South Africa. Eager to establish an estate of his very own, he purchased several parcels of land within the Côte de Beaune and set up Domaine Nicolas Rossignol in Volnay in 1997. His vision, wealth of experience and commitment to sustainable viticulture and low-intervention winemaking has garnered him terrific reviews and a strong international following of devotees.
The Chevret 1er cru comes from 45- and 65-year-old vines cropped at 12 hectolitres per hectare with 50% whole bunch fruit."
"The Chevret spent 15 days on the bourbes (gross lees) after pressing, and it was showing light reduction when I tasted it. This is the one wine in the cellar that Rossignol intends to rack this year. With aeration, notes of plum, blueberry and rich soil emerge, followed on the palate by supple, textural fruit and finishing with ripe but chalky tannins." 90/100, William Kelley, Decanter, Oct'2017
The Estate:
Fifth generation vigneron and winemaker, Nicolas Rossignol honed his skills in France and further afield; including stints in Châteauneuf-du-Pape, Bordeaux and South Africa. Eager to establish an estate of his very own, he purchased several parcels of land within the Côte de Beaune and set up Domaine Nicolas Rossignol in Volnay in 1997. His vision, wealth of experience and commitment to sustainable viticulture and low-intervention winemaking has garnered him terrific reviews and a strong international following of devotees.
The Chevret 1er cru comes from 45- and 65-year-old vines cropped at 12 hectolitres per hectare with 50% whole bunch fruit."