Domaine Nicolas Raspiller
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The grapes for this wine come from a plot located in Chambolle-Musigny; the name "Les Graviers" refers to the soil, which is primarily composed of limestone gravel. You might be thinking, "Alright, but how is that supposed to convince me?" 🤣
Fair enough. Here is the simple explanation: thanks to its high porosity and ability to store solar heat, gravel (especially when associated with limestone) produces wines that are more refined and concentrated, with beautifully polished tannins.
Bottom line: This isn't just a Bourgogne; it’s built to punch way above its weight.
On the nose, the wine is fresh and "crunchy," dominated by vibrant red berries like wild raspberry and cherry. With a little air (as 2023 is still a young vintage), it releases delicate floral notes of violet and a hint of forest floor. The classic hallmarks of fine Pinot Noir.
The palate focuses on fruit purity and tension rather than oak power or heavy structure; it is bright rather than dark. Wild strawberries, red cherries, violets, and rose petals mingle on the attack, while a stony minerality tightens the mid-palate, giving the wine a sense of order and poise. Since Les Graviers is unfiltered, there is a very pleasant "chewiness" and substance to the texture. As we often say of a truly soul-stirring bottle: "There is a lot of wine in this wine." While the wine is young and spirited (fougueux), the tannic structure never overpowers the fruit.
This cuvée is a fantastic way to discover a rising, yet humble, star of the prestigious Côte de Nuits.
Region: Burgundy, Côtes de Nuits
Grape: 100% Pinot Noir
Alcohol: 13%
Total SO2: 30 mg/L
Service: 18°C
Tech facts:
The plot “Les Graviers’ is located on the lower part of Chambolle-Musigny’s vineyards, a stone’s throw away from the iconic Clos Vougeot. 40 years old vineyards of 17.29 acres at 246m altitude. Yield is 26 hl/ha.
Manual harvest with a highly strict selection. The alcoholic fermentation occurs in a concrete vats. Then it is transferred in 5/6 years old French oak barrels. Malolactic fermentation occurs then. 10 months of ageing in oak barrels. Racked by gravity without pumping. Unfined and unfiltered.
