Domaine Henri Gouges, Côtes de Nuits Villages, Burgundy, France, 2022

Producer Profile

Henri Gouges began shaping the future of his domaine shortly after World War I, inheriting 9 hectares of prime vineyards in Nuits-St-Georges.

Between 1920 and 1934, he expanded his holdings significantly. Today, the estate spans 14.5 hectares, including seven exceptionally well-positioned Premier Cru sites. A pioneer in estate bottling, Henri Gouges was among the first in Burgundy—alongside notable names like Marquis d’Angerville—to begin bottling and marketing wines directly in 1933. He was deeply committed to low yields and strict vineyard management, principles that remain central to the domaine's philosophy under the stewardship of his descendants. Now run by the third and fourth generations—Pierre and Christian Gouges, Pierre’s son Gregory, and most recently Antoine, who leads winemaking—the domaine continues to uphold its legacy of producing structured, terroir-driven Nuits-St-Georges. In 1977, the family introduced rye grass cover crops between the vines, an innovation that proved highly beneficial for soil health and biodiversity.

Viticulture

Côte de Nuits-Villages comes from vineyards located in the commune of Comblanchien, just south of Nuits-Saint-Georges. While outside the core Nuits-St-Georges appellation, these plots benefit from similar limestone-rich soils and a comparable microclimate, offering excellent conditions for growing Pinot Noir. The vineyard sites sit on well-drained slopes with a mix of marl and limestone, which lend structure and minerality to the wines. These parcels are typically planted with mature vines and are farmed with the same meticulous attention as the domaine’s Premier Cru holdings. The result is a wine that delivers a true taste of the Côte de Nuits—expressive, terroir-driven, and full of character—at a more accessible level.

Winemaking

Traditional methods, including hand-harvesting and careful sorting. Grapes are fully destemmed and fermented with native yeasts at controlled temperatures. After fermentation, the wine undergoes extended maceration before aging 12–18 months in French oak barrels, with about 15–20% new oak. Minimal intervention during racking and bottling preserves the wine’s natural expression, resulting in an elegant, terroir-driven wine with balanced structure and finesse.

Tasting Note

The nose offers impressive volume and intensity, bursting with vibrant red fruit aromas framed by a subtle chalky minerality and a gentle touch of oak. On the palate, it is generous and supple, delivering a juicy core of spicy red berries layered with creamy notes of blue and black fruits. The texture is smooth and polished, with well-integrated oak adding depth and nuance. This wine strikes a fine balance between freshness and richness, making it both immediately appealing and worthy of further cellaring.

Food Matching

Grilled salmon or trout with a light herb sauce, roasted root vegetables like carrots and parsnips, lamb meatballs with Mediterranean spices.