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2009 Rossignol, Nicolas Volnay Fremiets Pinot Noir

Pinot Noir: 750ml

$74.99

See Ratings and Reviews
points awarded:
WA 91-93

91 -93 points,

Robert Parker's Wine Advocate, May 2011

The 2009 Volnay Fremiets emerges from the glass with masses of dark fruit allied to equally powerful structure. The vineyard is rich in rocks and limestone, which confers quite a bit of heft. This parcel of Fremiets is right next to Jarollieres in Pommard. The Fremiets was made with 100% destemmed fruit. Tasted from tank. Anticipated maturity: 2019-2029. --- Antonio Galloni


91 -93 points,

Robert Parker's Wine Advocate, May 2011

The 2009 Volnay Fremiets emerges from the glass with masses of dark fruit allied to equally powerful structure. The vineyard is rich in rocks and limestone, which confers quite a bit of heft. This parcel of Fremiets is right next to Jarollieres in Pommard. The Fremiets was made with 100% destemmed fruit. Tasted from tank. Anticipated maturity: 2019-2029. --- Antonio Galloni


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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