Domaine Nicolas Rossignol, Pommard, Les Vignots, Burgundy, France, 2017

Producer Profile

Fifth-generation Burgundian vigneron, born in 1974 in Volnay, Nicolas Rossignol started working on the family estate, Rossignol‑Jeanniard, in 1994.

He has held winemaking roles at notable estates such as Domaine Joseph Voillot, Louis Latour, Vieux Télégraphe (Châteauneuf-du-Pape), Boschendal (South Africa), and Château La Cardonne (Lafite‑Rothschild). In 1997 he aunched his own domaine with approx. 3 ha in Volnay, Pommard, Beaune, Aloxe-Corton, and Pernand‑Vergelesses and over the next 15–20 years, expanded to around 17–20 ha across 30 appellations, including multiple Premier Crus. In summary, Nicolas Rossignol blends heritage and modern winemaking—combining traditional Burgundian practices with biodynamic principles and meticulous cellar work. His wines showcase clarity, balance, and a strong sense of place across a wide range of Burgundian appellations.

Viticulture

Les Vignots is a south facing vineyard site in Pommard, close to the mother rock composed of very chalky limestone with white stones (brining tension with very fine compacted tannins), contributing to the robust structure and powerful character of Pommard wines. Nicolas carefully tends to these vines, aiming for optimal ripeness and expression of terroir. He works to lunar calendar and practices Organic / Biodynamics in the vineyards but is not certified as he doesn’t want to take the risk.

Winemaking

Nicolas employs traditional Burgundian winemaking techniques, including careful destemming (30% whole cluster), cold pre-soak maceration, and fermentation in stainless steel tanks. The aim is to extract colour, flavour, and tannins while maintaining the wine's elegance. The wine is aged for 18 months in French oak barrels, with 15–20% new oak, to enhance complexity and structure.

Tasting Note

Aromas of ripe red and dark fruits, including black cherry and blackcurrant, complemented by notes of cocoa, spices, and a hint of potpourri. On the palate, it is medium to full-bodied, with a lively acidity and firm tannins, leading to a long, mineral-driven finish.

Food Matching

Pairs well with roasted meats, grilled vegetables, and soft cheeses. Its structure and depth also complement dishes like coq au vin and beef bourguignon.