Nuits St Georges Les Hauts Poirets 2023 Domaine Hoffmann-Jayer
€135.00
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Product Details
- Format
- 75 cl
- Region
- Bourgogne
- Vintage
- 2023
- Ranking
- PREMIER CRU
- Appellation
- NUITS SAINT GEORGES
- Degree
- 14.5°
- Color
- ROUGE
- Country
- FRANCE
- Award
- LES HAUTS POIRETS
- Author
- Emily
A fleshy and well-structured Pinot Noir with dark fruit, spice and forest floor notes. Firm tannins, dense and profound.
The Nuits-Saint-Georges Les Hauts Poirets 2023 from Domaine Hoffmann-Jayer is one of the most distinctive and mineral cuvées in the range, a Nuits-Saint-Georges village that reveals with remarkable precision and tension the most intense, rocky and energetic side of this Côte de Nuits appellation. Born from a mere 30 ares of septuagenarian Pinot Noir planted on a steep hillside with stony soils, this wine perfectly embodies the vision that Alexandre Vernet, the domaine's conductor since 2017, imposes with consistency: non-interventionism in the cellar, absolute respect for terroir, and purity of fruit above all else.
The terroir of Les Hauts Poirets
Les Hauts Poirets is a lieu-dit at the southern edge of the Nuits-Saint-Georges appellation, at the summit of a steep slope overlooking the village's former quarry, commanding views across the Poirets vineyard below and the entire Côte de Nuits. This elevated position is key to its character: the soils are rocky, stony and shallow, in an arid context that forces 70-year-old vines to plunge their roots deep into bedrock for sustenance, naturally producing very low yields and remarkable aromatic concentration. This stony, steep terroir imparts intense, chiselled and tense minerality that clearly distinguishes it from the rounder, fleshier plains Nuits-Saint-Georges. Alexandre Vernet retains one-third whole clusters during vinification, a deliberate choice bringing freshness, tension and a slight spicy, floral note enriching the wine's profile. Ageing of 20 months uses only 30 per cent new oak, a measured proportion preserving the raw, mineral expression of terroir without masking it, followed by bottling without fining or filtration.
Tasting profile
The colour is deep ruby with violet hues, bright and pleasingly intense. The nose strikes with immediate mineral frankness and definition: well-balanced dark fruit aromas, black cherry, blackberry and blackcurrant, mingle with spice notes of pepper and liquorice, a delicate floral touch inherited from whole clusters, and a stony, graphitic minerality that progressively asserts itself as the dominant terroir signature. On the palate, tension is the first word: vivid, chiselled acidity structures dense, concentrated matter carried by firm, precisely-defined tannins in an energetic, dynamic frame that recalls a Premier Cru more than a village Nuits-Saint-Georges. Minerality flows across the palate like an electric current, bringing salinity and depth that extend the finish with remarkable persistence and tension. A promising wine for ageing, drink from 2027 over ten years.
The domaine and its history
Domaine Hoffmann-Jayer was born in the 1950s from a marriage between two winemaking families, one from Vosne-Romanée, the other from Magny-lès-Villers, founding Domaine Jayer-Gilles. For decades, Gilles Jayer made it one of the most consistent and appreciated signatures of the Côte de Nuits, in a very fruity style elevated with high new oak, following his cousin Henri Jayer's manner. Without heir and wishing to pass on a lifetime of work, Gilles Jayer ceded his domaine in 2017 to André Hoffmann, a Swiss businessman and recognised environmentalist whose father Luc co-founded the WWF, sharing a profound passion for vine and wine. Since then, young Burgundy vigneron Alexandre Vernet has led the domaine with a vision firmly turned towards purity, non-interventionism and terroir respect. The philosophy has evolved: ageing with less new oak, whole-cluster vinification for certain cuvées, conversion to organic farming underway with biodynamic experimentation, a promising evolution producing rock-and-roll wines, energetic and lively as international press enthusiastically describes them. The 11-hectare domaine stretches from Échézeaux Grand Cru to Hautes Côtes de Beaune and Nuits, passing through Nuits-Saint-Georges and Côte de Nuits-Villages.
Food pairings
This Nuits-Saint-Georges Les Hauts Poirets pairs beautifully with slowly simmered beef Burgundy with bacon and mushrooms, roasted rack of lamb with Provençal herbs, beef rib with porcini mushrooms, game birds like roasted woodcock or quail, or duck breast with cherries. It also finds harmony with aged cheeses like Époisses or old Comté. Decant for 45 minutes in its youth. Served between 15 and 17 °C, it will reveal all the tense minerality and energy of a steep Côte de Nuits terroir.
The terroir of Les Hauts Poirets
Les Hauts Poirets is a lieu-dit at the southern edge of the Nuits-Saint-Georges appellation, at the summit of a steep slope overlooking the village's former quarry, commanding views across the Poirets vineyard below and the entire Côte de Nuits. This elevated position is key to its character: the soils are rocky, stony and shallow, in an arid context that forces 70-year-old vines to plunge their roots deep into bedrock for sustenance, naturally producing very low yields and remarkable aromatic concentration. This stony, steep terroir imparts intense, chiselled and tense minerality that clearly distinguishes it from the rounder, fleshier plains Nuits-Saint-Georges. Alexandre Vernet retains one-third whole clusters during vinification, a deliberate choice bringing freshness, tension and a slight spicy, floral note enriching the wine's profile. Ageing of 20 months uses only 30 per cent new oak, a measured proportion preserving the raw, mineral expression of terroir without masking it, followed by bottling without fining or filtration.
Tasting profile
The colour is deep ruby with violet hues, bright and pleasingly intense. The nose strikes with immediate mineral frankness and definition: well-balanced dark fruit aromas, black cherry, blackberry and blackcurrant, mingle with spice notes of pepper and liquorice, a delicate floral touch inherited from whole clusters, and a stony, graphitic minerality that progressively asserts itself as the dominant terroir signature. On the palate, tension is the first word: vivid, chiselled acidity structures dense, concentrated matter carried by firm, precisely-defined tannins in an energetic, dynamic frame that recalls a Premier Cru more than a village Nuits-Saint-Georges. Minerality flows across the palate like an electric current, bringing salinity and depth that extend the finish with remarkable persistence and tension. A promising wine for ageing, drink from 2027 over ten years.
The domaine and its history
Domaine Hoffmann-Jayer was born in the 1950s from a marriage between two winemaking families, one from Vosne-Romanée, the other from Magny-lès-Villers, founding Domaine Jayer-Gilles. For decades, Gilles Jayer made it one of the most consistent and appreciated signatures of the Côte de Nuits, in a very fruity style elevated with high new oak, following his cousin Henri Jayer's manner. Without heir and wishing to pass on a lifetime of work, Gilles Jayer ceded his domaine in 2017 to André Hoffmann, a Swiss businessman and recognised environmentalist whose father Luc co-founded the WWF, sharing a profound passion for vine and wine. Since then, young Burgundy vigneron Alexandre Vernet has led the domaine with a vision firmly turned towards purity, non-interventionism and terroir respect. The philosophy has evolved: ageing with less new oak, whole-cluster vinification for certain cuvées, conversion to organic farming underway with biodynamic experimentation, a promising evolution producing rock-and-roll wines, energetic and lively as international press enthusiastically describes them. The 11-hectare domaine stretches from Échézeaux Grand Cru to Hautes Côtes de Beaune and Nuits, passing through Nuits-Saint-Georges and Côte de Nuits-Villages.
Food pairings
This Nuits-Saint-Georges Les Hauts Poirets pairs beautifully with slowly simmered beef Burgundy with bacon and mushrooms, roasted rack of lamb with Provençal herbs, beef rib with porcini mushrooms, game birds like roasted woodcock or quail, or duck breast with cherries. It also finds harmony with aged cheeses like Époisses or old Comté. Decant for 45 minutes in its youth. Served between 15 and 17 °C, it will reveal all the tense minerality and energy of a steep Côte de Nuits terroir.