Domaine Henri Naudin-Ferrand
Hautes Cotes de Nuits Myosotis Arvensis 2023
| Denomination | AOC Hautes-Cotes de Nuits |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Burgundy (France) |
| Grape varieties | 100% Pinot Nero |
| Aging | Maturation on the lees until bottling; a very slight addition of sulphites before bottling; filtration. |
- Origin and vintage: Hautes-Côtes de Nuits AOC, Burgundy; Pinot Noir 2023, 12.5% vol
- Philosophy: Domaine Henri Naudin-Ferrand, sustainable and traditional methods, artisanal production
- Vinification: hand-picked; whole bunch, no sulphites during vinification
- Aroma and colour: very ripe red fruit, blueberry and blackcurrant; intense colour
- Taste and serving: very delicate wood, enveloping tannins; serve at 14–16 °C, decant for 1 hour
Description
What kind of wine it is
Hautes Cotes de Nuits Myosotis Arvensis is a still red wine that precisely expresses the character of Pinot Noir grown in Burgundy. In the glass, it displays an intense colour that heralds a deep aromatic profile, dominated by notes of very ripe red fruit, with blueberry and blackcurrant standing out. On the palate, the structure is balanced, characterised by enveloping tannins and an extremely soft contribution from the wood. A well-judged acidity supports the sip, ensuring remarkable drinkability and excellent overall harmony, capable of evolving in the cellar for over a decade.
Where it comes from
This oenological expression comes to life in Burgundy, within the evocative appellation of Hautes-Côtes de Nuits. The Henri Naudin-Ferrand winery, led by Claire Naudin, pursues a sensitive and sustainable agricultural approach, rejecting standardisation. By working the vineyard with great care, the estate enhances the authentic identity of the land through artisanal practices. This commitment favours the manual harvesting of the bunches and aims to preserve the integrity of the fruit from the vine to the winery, ensuring a perfect correspondence between the place of origin and the glass.
How it is produced
The process begins with a rigorous manual selection, followed by whole bunch vinification protected by inertisation with dry ice. After five days of intracellular fermentation, gentle punch-downs trigger the malolactic transformation. Following a soft pressing, the wine is transferred by gravity into barrels, only a small proportion of which are new wood, avoiding any aeration. The maturation continues in contact with the lees until bottling, a process that consolidates the elegance of the sip before the final filtration.
History and Curiosities
Born in Burgundy from the vision of Claire Naudin, Myosotis Arvensis Hautes-Côtes de Nuits is a handcrafted Pinot Noir that shuns all standardisation. Following sustainable methods, the whole grapes, hand-picked, ferment without added sulphites to preserve the authenticity of the fruit. This traditional approach delivers intense ripe aromas of blueberry and blackcurrant, supported by enveloping tannins and exceptionally soft wood. An elegant expression of purity, finished with very slight sulphites added exclusively before bottling.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1850
- Hectares: 22
| Name | Claire Naudin Ferrand Hautes Cotes de Nuits Myosotis Arvensis 2023 |
|---|---|
| Type | Red still |
| Denomination | Hautes-Cotes de Nuits AOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | France |
| Region | Burgundy |
| Vendor | Domaine Henri Naudin-Ferrand |
| Story | History and Curiosities Born in Burgundy from the vision of Claire Naudin, Myosotis Arvensis Hautes-Côtes de Nuits is a handcrafted Pinot Noir that shuns all standardisation. Following sustainable methods, the whole grapes, hand-picked, ferment without added sulphites to preserve the authenticity of the fruit. This traditional approach delivers intense ripe aromas of blueberry and blackcurrant, supported by enveloping tannins and exceptionally soft wood. An elegant expression of purity, finished with very slight sulphites added exclusively before bottling. |
| Origin | Burgundy, France |
| Fermentation | Intracellular fermentation for 5 days, followed by malolactic fermentation for about 10 days (total about 15 days) |
| Production technique | Manual harvesting with careful selection; whole bunch vinification (whole grapes) with inertisation using dry ice and without the addition of SO2 during vinification; intracellular fermentation followed by malolactic fermentation with punch-downs; gentle pressing; transfer to barriques by gravity without aeration; ageing on the lees until bottling; a very slight addition of sulphites before bottling; filtration. |
| Wine making | Manual harvesting with careful selection. Whole bunch/whole grape vinification with inertisation using a little dry ice and without the addition of SO2 during vinification. Intracellular fermentation for 5 days; punching down to initiate malolactic fermentation, for about 10 days with some cap punch-downs. Gentle pressing (0.7 bar). Transfer to barriques by gravity, without aeration (6% new oak). Ageing on the lees until bottling, with a very slight addition of sulphites before bottling and filtration. |
| Aging | Maturation on the lees until bottling; a very slight addition of sulphites before bottling; filtration. |
| Total acidity | 4.15 gr/L |
| Allergens | Contains sulphites |