DOMAINE HENRI GOUGES, France

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

Since 2008, the vineyards have been managed organically, and a modern cuverie has been in place since 2007. Winemaking at Domaine Henri Gouges remains traditional and meticulous.

Winemaking

Grapes undergo severe sorting before 100% destemming. A long cold maceration is followed by fermentation using only indigenous yeasts, with temperatures kept below 29°C. After fermentation, the wines remain on their skins at 28°C for an additional 9–10 days to enhance extraction. The wines are then aged in oak barrels—15–20% new—and racked after malolactic fermentation. The individual cuvées are blended to ensure consistency and then returned to barrel until bottling, which typically occurs 18 months post-vintage.