Nuits-Saint-Georges AOC Aux Saints-Juliens 2022 Domaine de Montille

What kind of wine is it

Nuits-Saint-Georges Aux Saints-Juliens by Domaine de Montille is a still red made from Pinot Noir produced in the Côte de Nuits in Burgundy. The wine displays medium body, aromatic precision, and a fine tannic texture, focusing on definition rather than sheer power. Vinification includes a proportion of whole clusters and fermentation in large wooden vats, followed by aging in barriques, which adds structure without overshadowing the terroir. Its profile evolves with balance and retains freshness and complexity over time.

Where it comes from

The Aux Saints-Juliens vineyard is located in Nuits-Saint-Georges at the foot of the slope towards Vosne-Romanée, beneath the Premier Cru Les Thorey. The 0.58-hectare plot lies at the bottom of the coteau, in the direction of Vosne-Romanée, below the Premier Cru Les Thorey, as indicated in the input.

How it is produced

The Pinot Noir grapes are carefully harvested and selected, with about 33% whole bunches to enhance freshness and spicy notes. Fermentation takes place in large wooden vats with targeted extractions that prioritize finesse and precision. Aging continues in barriques, some new, to integrate oxygenation and microstructure without overloading the wine. Vineyard management follows certified organic farming and biodynamic practices, preserving the soil and the true expression of the terroir.

Tasting notes

In the glass it shows a transparent ruby red, typical of Pinot Noir from Nuits-Saint-Georges. The nose is clear and layered, with aromas of raspberry and blackberry, then fine spices and light floral and earthy notes that develop with brief aeration. On the palate, the sip is smooth, with precise fruit, silky tannins, and spicy freshness supporting the length. The finish remains dry, elegant, and savory, with fruity returns and an inviting drinkability.

Food pairings

This Pinot Noir pairs with delicate meats and light seasonings that enhance its finesse. It works well with herb-crusted rack of lamb or noble poultry with light sauces, and the medium structure with subtle spice supports succulent and aromatic dishes. Regionally, it matches well with Bresse chicken in cream, highlighting smoothness and freshness. It also works with mushrooms, pâté, and roasted white meats, balancing intensity and delicacy.

When to serve it

It is appreciated when an elegant red with definition is desired, suitable for refined dinners and informal occasions as long as its finesse is respected. Serve at about 15–16 °C in large glasses and allow a brief aeration to highlight spices and texture. The structure and quality of the vinification allow for bottle aging, with more earthy and spicy notes and greater tannin integration. It can be enjoyed young for its fruit and energy, and shows its best within a few years with proper storage.