Domaine Chantal Lescure Nuits-Saint-Georges 1er Cru “Les Vallerots” 2021

Winery Background and History

Established in 1975 by Chantal Lescure and Xavier Machard de Gramont, Domaine Chantal Lescure is a 19-hectare estate located in Nuits-Saint-Georges, Burgundy. The domaine has been practicing organic viticulture since 2000 and received certification in 2006. Following Chantal’s passing in 1996, her sons Aymeric and Thibault managed the estate. In 2023, the domaine was sold to Jean-Philippe Girard and Eric Rousseau, with François Chavériat continuing as the winemaker. 

Producer and Winemaker

Jean-Philippe Girard, a Dijon native with a background in the wheat and flour industry, partnered with Eric Rousseau, formerly of Domaine Armand Rousseau, to acquire Domaine Chantal Lescure in 2023. François Chavériat, who has been with the domaine since 1996, remains the head winemaker, ensuring continuity in their organic and terroir-driven winemaking approach. 

Vineyards and Microclimate

The “Les Vallerots” Premier Cru vineyard is situated on a steep slope in a combe above “Vaucrains” at an elevation of 260 meters. The vineyard features very shallow, stony soils over limestone, contributing to the wine’s mineral character. Its position offers less sun exposure but protection from wind, allowing for good grape ripeness. 

Grape Varietals & Percentage Used

• 100% Pinot Noir

Vinification & Aging Methods

The 2021 vintage underwent fermentation with daily punch-downs over a 19-day vatting period. Aging occurred for 16 months in French oak barrels, with 40-50% new oak, followed by light filtration before bottling. 

ABV (Alcohol by Volume)

13.5% 

Tasting Notes

Deep ruby red hue. The nose reveals powerful aromas of ripe fruits and warm spices. On the palate, it offers a smooth, clean attack leading to a well-balanced structure with rich, smooth tannins. The wine’s harmonious elegance is characteristic of this Premier Cru. 

Food & Wine Pairing

This wine pairs excellently with roasted duck, lamb dishes, and aged cheeses like Époisses. Its robust structure complements hearty meats, while its acidity balances rich, creamy cheeses.

Service Methods and Temperatures

Serve at 16-18°C (60-64°F). Decanting for about 30 minutes before serving can enhance its aromatic profile, especially in its youth.

Storage and Aging Potential

With proper cellaring, this wine can develop additional complexity over 10 to 15 years. Store bottles horizontally in a cool, dark place with consistent temperature and humidity.