Les vins du domaine NICOLAS
AOP: Bourgogne Aligote
Where we grow it:Cirey and Le Ban
Grape variety: Aligote
Soil: Clay/chalk
Age of the vines: 70 years old
Area: 1.20 hectares
Yield: 6,200 litres per hectare
Kept: on lees for 10 months in tank
Tasting: Bourgogne Aligote has a pale golden colour. Its bouquet is floral and fruity with aromas of apple. Its notes of citrus fruits such as lemon or grapefruit give it a wonderful vivacity. This lively wine stimulates the taste buds. Traditionally associated with Kir (Bourgogne Aligote mixed with Crème de Cassis, a favourite aperitif), Bourgogne Aligote also shines on its own.
Enjoy this wine as an aperitif, with Burgundy snails, oysters or seafood.
Serving Temperature: 11 to 12 degrees
Keeps for: 2 to 3 years
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AOP: Bourgogne Hautes Côtes de Beaune
Where we grow it: Les Grandes Vignes
Grape variety: Chardonnay
Soil: Clay/chalk
Age of the vines: 30 years old
Area: 0.90 hectares
Yield: 5.500 litres per hectare
Kept: 10 to 12 months in oak barrels
Tasting: Hautes Côtes de Beaune is the colour of straw with hints of pale gold. White flower aromas mingle with notes of fruit such as apple, pear and peach. Elegant aromas of wood, toast and vanilla are the result of keeping the wine in ok barrels. With citrus notes, the wine is supple, substantial and well-balanced.
Enjoy this wine with salads, seafood, freshwater fish, stir-fried vegetables. Cheese: Bleu de Bresse, goats’ cheese and gruyere
Advice: open the bottle one hour before tasting
Serving temperature: 13 to 14 degrees
Keeps for: 3 to 4 years
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AOP: SainT-Romain
Where we grow it: En Chevrot
Grape variety: Chardonnay
Soil: Clay/chalk
Age of the vines: 25 years old
Area: 0.27 hectares
Yield: 5.000 litres per hectare
Kept: 10 to 12 months in oak barrels, of which 25% are new
Tasting: Saint Romain is the colour of pale gold, with green hints. Aromas of white flowers mingle elegantly with peach and mirabelles. More complexity comes from the oak barrels which give almost caramel notes of vanilla. As well as its good intense aroma, it has a balanced roundness and mineral structure.
Enjoy this wine with delicate fish, white meats and poultry. Cheese: Bleu de Bresse, goats’ cheese and gruyere
Advice: open the bottle one hour before tasting
Serving temperature: 13 to 14 degrees
Keeps for: 5 to 6 years
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AOP : Saint-Romain
Lieu-dit : Sous Roche
Cépage : Chardonnay
Sol : Argilo-calcaire
Superficie : 0,64 ha
Age de la vigne : environ 60 ans
Rendement : 50 hl/ha
Elevage : 10 à 12 mois en fûts de chêne dont 20% de neufs
Dégustation : Ce vin est d’une couleur or pâle. Au nez, les fleurs blanches s’associent avec les agrumes. Des arômes de vanille presque caramel caractéristique d’un élevage en fût, apportera encore plus de complexité. En bouche, l’attaque est vive et franche. Le palais est équilibré, sapide et porté par une bonne minéralité et une bonne tension.
Accords : Poisson d’eau douce délicat, poêlé ou à la vapeur, viande blanche, entrée froide ou chaude : tel un croustillant de pomme chèvre.
Fromages : bleu de Bresse, chèvres et gruyères.
Conseil : Ouvrir la bouteille une heure avant dégustation
Température de service : 13 à 14 °C
Garde : 5 à 6 ans
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AOP : Bourgogne Hautes Côtes de Beaune
Where we grow it: En Chateau
Grape variety: Pinot Noir
Soil: Clay/chalk
Age of the vines: 60 years old
Area: 0.80 hectares
Yield: 4.500 litres per hectare
Kept: 12 months in oak barrels
Tasting: this wine has a purple colour and the intense and fruity aroma evokes dark fruit such as blackberries with a touch of spice. Oak barrels add smoke and caramel aromas. This wine which comes from one single parcel of land “En Château” has a characteristic complexity and balance. Its powerful structure means it can be kept for several years.
Enjoy this wine with roast meat, beef bourguignon, beef with pepper sauce. Mild cheeses : Delice de Pommard, Citeaux
Advice: open the bottle a few hours before tasting
Serving temperature: 17 to 19 degrees
Keeps for: 7 to 8 years
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AOP: Bourgogne Hautes Côtes de Beaune
Where we grow it: Le Ban, Jaron, Les Vignes Dessous
Grape variety: Pinot Noir
Soil: Clay/chalk
Age of the vines: 50 years old
Area: 13 hectares
Yield: 5.000 litres per hectare
Kept: 12 months in oak barrels
Tasting: Hautes Côtes de Beaune has a purple colour and the aroma evokes cherries and raspberries, developing into blackcurrant, liquorice and finally wood, with often a touch of spice. The oak barrels lend smoky, almost caramel, aromas. Traditionally this wine has a reputation for being quite robust, but it will surprise you with its complexity and the balance between fruit, acidity and silky tannins.
Enjoy this wine with roast meat, veal in mild spices, petit sale (salted pork), fillet of pork with mustard sauce, or with vegetables. Mild cheeses : Brillat Savarin, Citeaux
Advice: open the bottle a few hours before tasting
Serving temperature: 17 to 19 degrees
Keeps for: 5 to 6 years
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AOP : Bourgogne Hautes Côtes de Beaune
Lieu-dit : Les Jarons
Cépage : Pinot Noir
Sol : Argilo-calcaire
Superficie : 0,40 ha
Ages des vignes : 70 ans
Rendement : 45 hl/ha
Elevage : 18 mois en fûts de chêne
Dégustation : Ce vin à la robe pourpre et au nez intense, évoquant les arômes de sous-bois avec une touche poivrée. L’élevage en fût de 400 litres apporte au vin un boisé subtile. Ce vin issu d’une sélection parcellaire au nom de lieu-dit « Les Jarons » est caractérisé par sa profondeur, sa complexité et sa riche. La structure est puissante, ce qui luii permettra de se garder durant plusieurs années.
Accords : Viande de bœuf rôtie, agneau. Fromages à saveur douce (délice de Pommard, Cîteaux.).
Conseil : Ouvrir la bouteille quelques heures avant dégustation
Température de service : 17 à 19 °C
Garde : 7 à 8 ans
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AOP : Saint Romain
Where we grow it: Sous La Velle
Grape variety: Pinot Noir
Soil: Stony chalk
Age of the vines: 60 years old
Area: 0.17 hectares
Yield: 4.500 litres per hectare
Kept: 12 months in oak barrels
Tasting: This wine has an intense colour of ruby and black cherry. Its elegant bouquet of aromas suggests small red fruit such as redcurrant, raspberry and cherry. Keeping the wine in oak barrels gives more complexity, toasted aromas, and aromas of the woods. It lasts well in the mouth and has a good balance of acidity and elegant tannins. After 4 or 5 years, it develops aromas of ripe fruit, spice and woodsmoke.
Enjoy this wine with veal, lamb, or duck. Soft and cremy cheeses: Brillat Savarin, Citeaux or Soumaintrain
Advice: open the bottle a few hours before tasting
Serving temperature: 17 to 19 degrees
Keeps for: 7 to 8 years
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AOP : Santenay
Where we grow it: Les Charmes Dessous
Grape variety: Pinot Noir
Soil: Clay/chalk
Age of the vines: 50 years old
Area: 0.30 hectares
Yield: 4.500 litres per hectare
Kept: 12 months in oak barrels, of which 25% are new
Tasting: Santenay has a purple colour, and a bouquet of aromas such as peonies, fruit such as raspberry and blackcurrant, and also some good notes of spice. Delicate aromas of the woods and woodsmoke result from keeping the wine in oak barrels. In the mouth, the wine is intense and profound with a good balance of tannins giving a robust and fine wine. The lasting finish includes echoes of the aromas, often reminiscent of berries. This is a very well-balanced wine.
Enjoy this wine with poultry cooked in Asian spices, braised beef, tournedos Rossini, game birds. Cheeses: Brie de Meaux, Pont-l’Eveque
Advice: open the bottle a few hours before tasting
Serving temperature: 17 to 19 degrees
Keeps for: 9 to 10 years
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AOP : Santenay Premier Cru
Where we grow it: Grand Clos Rousseau
Grape variety: Pinot Noir
Soil: Clay/chalk
Age of the vines: 50 years old
Area: 0.26 hectares
Yield: 4.000 litres per hectare
Kept: 12 months in oak barrels, of which 35% are new
Tasting: Santenay Premier Cru is a brilliant garnet colour, almost black, and has aromas of peony and very ripe red fruits such as black cherries or blackcurrants. The oak barrels add notes of caramel and toast. In your mouth, this wine is complex, intense and structured. The dense and concentrated ripe fruits assert themselves and continue to the black of the palate, demonstrating all the elegance of this wine. This wine will be even better after a few years in the cellar.
Enjoy this wine with steak or roast beef, wild boar or venison. Cheeses: Epoisses, Citeaux or Reblochon
Advice: open the bottle a few hours before tasting
Serving temperature: 17 to 19 degrees
Keeps for: 11 to 12 years
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