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2009 Rossignol, Nicolas Pommard Jarolieres Pinot Noir

Pinot Noir: 750ml

$89.99

See Ratings and Reviews
points awarded:
BH 90-93

90 -93 points,

Burghound, May 2011

This is also very floral and quite elegant with primarily black pinot fruit and warm earth aromas serving as a refined introduction to the rich, full-bodied, velvet-textured and bold flavors that possess an overt muscularity on the detailed and attractively mineral-inflected if austere finish that coats the palate. This moderately structured effort will need plenty of time to fully mature. - Comments: Sweet spot Outstanding ♥


90 -93 points,

Burghound, May 2011

This is also very floral and quite elegant with primarily black pinot fruit and warm earth aromas serving as a refined introduction to the rich, full-bodied, velvet-textured and bold flavors that possess an overt muscularity on the detailed and attractively mineral-inflected if austere finish that coats the palate. This moderately structured effort will need plenty of time to fully mature. - Comments: Sweet spot Outstanding ♥


About Winery

"Nicolas Rossignol is a talented young winemaker who is on his game currently. He is one of the best examples of the new generation of wine-makers in Burgundy. He makes wine from his personal estate of 4.5 hectares (11.25 acres), and from his fathers 11.5 hectare (29 acre) estate (Rossignol-Jeanniard). Farming is biodynamic. The wines go through a long fermentation (4 weeks, during which 1 to 2 weeks of cold pre-fermentation). He uses moderate amounts of new oak. The wines are bottled without fining or filtering. Their wines show impressive color, are dense with excellent body and rich tannins"
--- Pinot File

"Since 1997, when he became the fifth generation to exploit his family's holdings, Rossignol's work in both the vineyard and cellar has evolved.

Each vinification is adapted to the vintage, and in 2003, he abandoned any pre-fermentation cold maceration of the grapes. In addition to a selection in the vineyard during picking, the grapes pass over a vibration table to shake out any dried berries, and then a selection table to eliminate any substandard fruit.

Stems may be retained for the fermenting vat, depending on the terroir, to add freshness. There is only one racking, though Rossignol pointed out that this long elevage in barrel requires settling the wine after pressing to eliminate the gross lees.

Rossignol is one of a cadre of growers and vintners who is bringing new energy to Burgundy. He is committed to his vineyards and a thoughtful and serious winemaker."
 --- Bruce Sanderson

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