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2018 Jean Tardy Nuits St. Georges Aux Argillas

Removed from a professional wine storage facility; Purchased upon release

3 available
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Removed from a professional wine storage facility; Purchased direct from a distributor

11 available
Bid *
Ends Sunday, 7pm Pacific

RATINGS

93Vinous / IWC

...expressive and well-defined bouquet of brambly red berry fruit, sous-bois and orange peel scents that gently unfold in the glass. The medium-bodied palate offers just a touch of licorice on the entry. Very saline in the mouth with fine-boned tannins... Superb.

16.5+ Jancis Robinson

Dark and savoury on the palate, a sort of rocky finesse to the dry, compact tannins. A way to go.

REGION

France, Burgundy, Côte d'Or, Côte de Nuits Villages, Nuits-St.-Georges, Aux Argillas

Côte de Nuits is the northern part of the Côte d’Or and it includes the most famous vineyards and wine communes in the world. There are more Grand Cru appellations in the Côte de Nuits than anywhere else in Burgundy. Of the fourteen communes, or villages in the Côte de Nuits, six produce Grand Cru wines. They are Gevrey-Chambertin, Morey-St.-Denis, Chambolle-Musigny, Vougeot, Flagey-Échezeaux and Vosne-Romanee. Some of the vineyards within the Côte de Nuits are tiny, which adds to their prestige. The fabled Grand Cru vineyard La Romanee is barely two square acres. Altogether there are twenty-four Grand Cru vineyards. The region takes its name from the village of Nuits-Saint-Georges. Côtes de Nuits produces mostly reds from Pinot Noir, and the wines have been in demand for centuries. During the 18th century King Louis XIV’s physician recommended that for his health the king only drink wines from Nuits-Saint-Georges. Like most of Burgundy, the soils of the Côte de Nuit can vary greatly from one vineyard to another, though most are a base soil of limestone mixed with clay, gravel and sand.

TYPE

Red Wine, Pinot Noir, 1er (Premier) Cru

This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.