Domaine Coillot Pere & Fils – Côte de Nuits

Domaine Coillot was established in the village of Marsannay in the 1960s by Bernard Coillot, father of current owner Christophe Coillot.  The estate is 11 hectares spread out over 12 different appellations.  The vines range from 20-65 years of age, with yields that never exceed 32-40 hectoliters per hectare.  Due to the low yields, production is small, with about 50,000 bottles of wine produced annually.  Christophe’s philosophy is to make terroir-driven wines as naturally as possible, with the least amount of intervention in the vineyard.  The estate practices sustainable farming and does not use insecticides, pesticides, or herbicides.  Harvest is done by hand, and there is no addition of yeasts, enzymes, or any chaptalization during vinification.  Fermentation takes place during a period of 20-30 days under strict temperature control.  This is followed by 18 months of aging in oak barrels (some new wood used).

Grape Varietals: 100% Pinot Noir

Harvest: Harvest is done by hand, with table sorting done in the vineyard.

Vinification: 100% destemming.  There is no addition of yeasts, enzymes, or any chaptalization during vinification.  Fermentation takes place during a period of 20-30 days under strict temperature control.

Aging: 18 months of aging in oak barrels (some new wood used).  Bottling without fining or filtration.

Tasting Notes: Aromas of dense, rich, lush fruits with notes of conifer and evergreen; long, persistent finish.

Serving Suggestions: Serve between 14-15°C

Average Age of the Vines: 50 years old

Plantation Density: 10,000 plants/ha

Average Yield: 35 hl/ha

Grape Varietals: 100% Pinot Noir

Vinification: Harvest is done by hand, with table sorting done in the vineyard.  100% destemming.  There is no addition of yeasts, enzymes, or any chaptalization during vinification.  Fermentation takes place during a period of 20-30 days under strict temperature control.  This is followed by 18 months of aging in oak barrels (some new wood used).  Bottling without fining or filtration.

Tasting Notes: On the palate, this wine has high concentration, silky tannins, and a fleshy feel on the tongue.  Its fruity notes are embellished by a beautiful freshness.  The finish is very long and frank with aromas of blueberry cream and black cherry jam.

Serving Suggestions: Serve between 16-18°C

Grape Varietals: 100% Pinot Noir

Plantation Density: 10,000 plants/ha

Average Yield: 42 hl/ha

Vinification: Harvest is done by hand, with table sorting done in the vineyard.  100% destemming.  There is no addition of yeasts, enzymes, or any chaptalization during vinification.  Fermentation takes place during a period of 20-30 days under strict temperature control.  This is followed by 18 months of aging in oak barrels (some new wood used).  Bottling without fining or filtration.

Tasting Notes: Deep garnet red with bluish highlights. Aromatic, revealing notes of berries (cherry, blackcurrant) with a hint of spice.  Full and rich on the approach, the sublime fruity tannins coat the palate with great finesse and subtlety.  Long, velvety finish.

Serving Suggestions: Decant 1 hour prior to serving.  Serve between 16-18°C.

Grape Varietals: 100% Pinot Noir

Plantation Density: 10,000 plants/ha

Average Yield: 35 hl/ha

Vinification: Harvest is done by hand, with table sorting done in the vineyard.  100% destemming.  There is no addition of yeasts, enzymes, or any chaptalization during vinification.  Fermentation takes place during a period of 20-30 days under strict temperature control.  This is followed by 18 months of aging in oak barrels (some new wood used).  Bottling without fining or filtration.

Tasting Notes: A melange of black olive and black cherry notes with a small amount of oak are expressed on the palate, with a long finish that reveals lush fruit flavors along with a nice minerality.

Serving Suggestions: Serve between 14-15°C

Grape Varietals: 100% Pinot Noir

Harvest: Harvest is done by hand, with table sorting done in the vineyard.

Vinification: 100% destemming. There is no addition of yeasts, enzymes, or any chaptalization during vinification. Fermentation takes place during a period of 20-30 days under strict temperature control.

Aging: 18 months of aging in oak barrels (some new wood used).  Bottling without fining or filtration.

Tasting Notes: The nose is very pleasant with notes of roasted meat and violet petal.  The palate is fresh and pure with a minerality that is complemented by a lovely fruitiness.

Serving Suggestions: Decant 1 hour before serving.  Serve between 16-18°C.

Location: Les Ouzelois is a well-sited plot at the northernmost point of Marsannay-la-Côte.  It is set to become premier cru at the next revision of Burgundy’s complicated Appellation Controllé system.  Les Ouzelois is only 5.4 ha and is a direct extension of Marsannay’s 2 most famous lieu-dits of Les Longeroies and Clos du Roy.

Production Area: 0.52 ha

Average Age of the Vines: 45-55 years old

Soil: Clay-limestone, rocky with good drainage

Grape Varieties: Pinot Noir

Harvest: Manual

Vinification: Harvest is done by hand, with table sorting done in the vineyard. 100% destemming. There is no addition of yeasts, enzymes, or any chaptalization during vinification. Fermentation takes place during a period of 20-30 days under strict temperature control.

Aging: 12 months of aging in oak barrels (30% new wood). Bottling without fining or filtration.

Tasting Notes: Notes of blackcurrant, cherry, and blackberry; fleshy on the palate.