Domaine Henri Gouges, Nuits St George 1er Cru Clos des Porrets, Burgundy, France, 2023

Producer Profile

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

Between 1920 and 1934, he expanded his holdings significantly. Today, the estate spans 14.5ha, 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 his wines directly in 1933. He was also 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 the winemaking – the domaine continues to uphold its tradition of producing structured, terroir-driven Nuits-St- Georges. In 1977, the family introduced rye grass cover crops between the vines – an innovation that has proved highly beneficial for soil health and biodiversity in the vineyards.

Viticulture

Clos des Porrets‑Saint‑Georges is a monopole of the domaine, and the vineyard lies just below Les Perrières on soils of stony pink Premeaux limestone with calcareous scree and clay, producing a classically structured Côte de Nuits style.

Winemaking

he fruit is entirely destemmed prior to fermentation. Vinification takes place in concrete vats, where the must undergoes a two‑week fermentation and maceration period. Only indigenous yeasts are used, allowing the wine to ferment naturally and to reflect the character of its origin with greater purity.

Tasting Note

The nose offers a refined richness, with depth yet an underlying precision. The palate is medium‑bodied, presenting generous dark berry flavours alongside hints of blueberry and a touch of raspberry purée. Subtle notes of spice and a faint echo of liquorice appear towards the finish.

Food matching

Poultry, game birds and mushroom‑based dishes, while its structure makes it well suited to roast duck, venison and slow‑cooked dishes such as beef bourguignon.