Domaine Gaston & Pierre Ravaut
Côte de Nuits Villages

AOC Côte de Nuits Villages

100% Pinot Noir

The Côte de Nuits Villages from Domaine Ravaut is a real Burgundy terroir wine. The 45-year old 100% Pinot Noir vines are located on 4.7 acres of parcelles along the tops of hillsides in Comblanchien and Corgoloin (the first villages in the Côte de Nuits as you leave Ladoix and the Côte de Beaune and head towards Nuits-Saint-Georges).

They truly are the Ravaut passion, matched only by their deep respect for the land and soils the vines dig their roots into. They grow in sandy limestone soils, allowing excellent drainage (and thus concentrating flavors and ripeness in the berries).

After tasting a range of wines with M. Ravaut last year, I can assure you that this is the most expressive Côte de Nuits Villages I have had in years, a truly magnificent expression of Pinot Noir in this appellation… The Pinot Noir literally sings, brought to life by its 18-month aging.

Ravaut vines in Côte de Nuits Villages

The harvest is done completely by hand(allowing a series of successive sortings, so that only the very best grapes are selected) and winemaking is much the same as in the days of old (open fermenting vats with 10 to 15 days fermentation and daily punching of the cap). Aged in oak barrels for 18 months, their Côte de Nuits Villages is bottled at the estate, and reveals a wine strong on fruit, yet firmly grounded, as aromas of wild mushrooms envelop the taster. 50% of production is sold in France. Amateurs and professionals know: when it comes to exceptional quality/price wines, the Domaine Gaston & Pierre Ravaut is a must-have. 


Appellation: AOC Côte de Nuits Villages
Varieties: 100% Pinot Noir
Age of vines: 45 years old

4.7 acres, spread over several parcelles of vines on the upper hillsides of Comblanchien and Corgoloin at approx. 850ft altitude.

Soils: sandy soils
Alcohol: 13%

Single Guyot vine pruning. Aeration of the soils by subsoiling in winter and laboring in spring. Reasoned use of phytosanitary protection. Extreme debudding.
Green harvest at end of July to limit yields and increase sugar and polyphenol concentrations.
Manual harvest. 


Grapes are de-stalked and crushed, then placed in open vats where they will begin their alcoholic fermentation after cold maceration. Fermentation lasts 8 to 12 days.


After fermentation, the wine is aged in oak barrels (15% new oak) for 18 months, then racked and transferred to stainless steel tanks to preserve its freshness and fruit.
Bottled at the estate with neutral gas and zero air to avoid oxidation. No fining. Lightly filtered to reduce deposit.

Tasting note:

Small red fruit aromas, characteristic of Pinot Noir, enveloped by graciously supple tannins. Concentrated and rich in color, this wine offers excellent balance, poised all the way through the finish. Excellent with roasted and grilled meats, fowl, and refined cheeses. Drink now, and keeps 3 to 6 years.


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