Domaine Naigeon

Beginning in 1890, the Naigeon family estate has been situated in Gevrey-Chambertin in the prestigious region of Côte de Nuits for more than 150 years. Initially farmers and coopers, the Naigeon family bought some acres of vines and started to produce a few barrels of red wine.  The wine production only brought in a very small income however, so the cooperage and the farm were continued, together with a small wine merchant activity.

Jeanne and Pierre Naigeon, grandparents of the present owner, Pierre, added some prestigious Grands Crus to the Domaine from the Côte de Nuits, Charmes Chambertin, and Bonnes Mares. Their youngest son, Jean-Pierre, took over the family business in 1955 and his son, Pierre, joined his father in 1980, making him the 5th generation of the Naigeon family to be in the wine business.

Today, Pierre Naigeon uses green agriculture, and continually researches methods to elicit the perfect expression of each grape varietal in order to produce wines full of fragrance, both delicate and powerful, which reveal the best of the terroirs.  He also only makes single-vineyard wines (more than 25 different lieu-dit) that are vinified and bottled separately, without fining or filtration, to guard the pure expression of each terroir.

The harvest is manually done, followed by an extremely thorough sorting before the grapes are put into tanks, without use of a pump, by the bunch at optimal maturity.  All that is left to do is to let nature takes its course and for the terroir to express itself.  Using natural yeasts, fermentation begins after several days.  Except for several pigeages during the maceration process, human intervention is limited to the bare minimum.  At the devatting, after fermentation, the wine is siphoned by gravity (without pumps) into oak barrels.  The wine is left to age in the cellar for 12 months; due to the natural climate of the cave, a temperature control system is not required.

Each barrel is observed individually, and sampled from regularly once a week (ouillage).  In order to preserve the aromatic qualities of the wine, a single racking is done without using pumps so that the wine is not disturbed too much.  This racking takes place several weeks before the wine is bottled, which is done without filtration or fining (except for the white wines which may require a gentle fining).  The wine is bottled by hand for the more special cuvées.

Throughout the entirety of the operation, the winemakers take into consideration the cycles of the moon and the sun, which may affect the resulting wines.

Nuits-Saint-Georges

“Les Plateaux”

Red, Organic + Biodynamic tests

This color from Pinot Noir calls for aromas of black fruits such as cherries but also flowers such as rose. Over time, notes of macerated fruit, but also truffle and game evoke the undergrowth that can be found. The wine is intense and balanced. A noble character quite normal for a Nuits-Saint- Georges.

Gevrey-Chambertin 1er Cru

“Lavaux-Saint-Jacques”

Red, Organic + Biodynamic tests

A fruity and floral spontaneous aromatic complexity (blackberry, violet and rose). The wine will gradually slip towards liquorice and a flavor of undergrowth. The tannins give it a solid and sumptuously velvety structure. The length in the mouth is superb. 

Mazis-Chambertin

“Grand Cru”

Red, Organic + Biodynamic tests

There is a diversified aromatic with extreme delicacy. Beautiful raspberries and currants, licorice and pepper without forgetting the lilac. A lot of elegance in the wine that gives immense pleasure between the nose and the mouth. Without heaviness, but voluptuous.