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1979 | Doamine Robert Chevillon | Nuist St. Georges 1er Cru Les Vaucrains Sale!

1979 | Doamine Robert Chevillon | Nuist St. Georges 1er Cru Les Vaucrains

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Red Wine: 1979 | Doamine Robert Chevillon | Nuist St. Georges 1er Cru Les VaucrainsThe Les Vaucrains 1er Cru Nuits-Saint-Georges from Domaine Robert Chevillon from Burgundy reveals a bright, light red color in the wine glass. This red wine from France pres

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Red Wine: 1979 | Doamine Robert Chevillon | Nuist St. Georges 1er Cru Les Vaucrains

The Les Vaucrains 1er Cru Nuits-Saint-Georges from Domaine Robert Chevillon from Burgundy reveals a bright, light red color in the wine glass. This red wine from France presents wonderfully expressive aromas of plum, mulberry, morello cherries and blackberries, rounded off by air-dried ham, firewood and beech smoke.

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Producer: Doamine Robert Chevillon

Vintage: 1979

Size: 750ml

ABV: 13.5%

Varietal: Pinot Noir

    Country/Region: France, Burgundy

      The Les Vaucrains 1er Cru Nuits-Saint-Georges from Domaine Robert Chevillon from Burgundy reveals a bright, light red color in the wine glass. This red wine from France presents wonderfully expressive aromas of plum, mulberry, morello cherries and blackberries, rounded off by air-dried ham, firewood and beech smoke.

        Producer Information

        The Domaine was started by Symphonien Chevillon in the late 19th century with a small plot (3/4 acres) which he farmed after finishing his daily work for other vignerons. Symphonien’s son took over the Domaine upon his father’s death and began to acquire small parcels of Nuits St. Georges premier cru. The Domaine is now 31 acres and is managed by Robert Chevillon, great great nephew of Symphonien.
        Domaine Chevillon is often said to be the greatest Domaine in Nuits Saint Georges. With a focused core of Pinot fruit, the wines are always balanced, never over-oaked or over-chapitalized. Chevillon’s Burgundies cellar well, but in their youth they show elegant berry and earth perfume, and are best paired with game dishes, roasted birds such as quail and duck, and strong aromatic cheeses.

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