Nuits-Saint-Georges, Les Terrasses des Vallerots, Domaine Bertrand et Axelle Machard de Gramont 2023
Jasper Morris 92
Mix any six bottles and you pay the Any 6+ price at checkout — no code needed.
£10 tracked UK delivery, however many bottles.
We pack and send twice a week, Wednesdays and Fridays, by Royal Mail Tracked 48.
Members pay £48.40 — £12.10 less on this bottle. Membership is £120 a year and carries the EDKA Promise. Membership terms
Why this wine
Nuits-Saint-Georges is usually the firmest village in the Cote de Nuits, and this bottling shows its other face: purity and lift rather than muscle. The plot was abandoned after phylloxera and never treated with chemicals, so certification came without a conversion period. A small, precise domaine that still flies under the radar.
At a glance
- Grape
- Pinot Noir
- Region
- Burgundy, France
- Alcohol
- 13.50%
- Body
- Medium
- Acidity
- Medium
- Tannins
- Medium
- Sweetness
- Dry
- Drink
- Medium (5-10 yrs)
- Pairs with
- Poultry & Pork, Red Meat, Cheese
How it tastes
Ripe berry fruit with a stony, faintly spiced edge underneath. Medium-bodied and silky, the tannins fine-grained and the acidity bright enough to keep the finish long and clean. This is the elegant side of Nuits rather than the firm one. Pinot Noir 100%.
The producer
Domaine Bertrand et Axelle Machard de Gramont is one of Burgundy's quieter addresses: six hectares of certified organic Pinot Noir and Aligote worked from cellars outside Curtil-Vergy in the Hautes-Cotes, separated from Vosne-Romanee by thick forest. Axelle Machard de Gramont joined the family domaine in 2005 after years in Paris and rebuilt the range around minimal intervention and sparing use of oak. Les Terrasses des Vallerots is a two-hectare terraced plot planted in 2001 in the Vallerots climat, directly above the 1er Cru Vaucrains; the ground had lain abandoned since phylloxera and had never received chemical treatment, so organic farming began immediately. The soil is gravelly and high in limestone, facing east to south-east for the morning sun, and since 2023 treatments have been applied by drone to spare the soil compaction. The fruit was fully destemmed, gravity-fed into a conical wooden vat and fermented with indigenous yeasts after a short cold soak, with gentle daily pump-overs, then aged twelve months in French oak, 15 per cent new, and six months in stainless steel. The 2023 growing season saw good flowering in early June, an unsettled July, then a hot and sunny end to summer.
Food and drinking
Serve at 16C. Roast duck, guinea fowl, mushroom and barley dishes, and a well-aged Comte. Drinking from now to around 2033, with an hour in a decanter for a young bottle. Suitable for vegetarians and vegans.