Armand Heitz Nuits-Saint-Georges 1er Cru Aux Boudots 2022

Armand Heitz Nuits-Saint-Georges 1er Cru Aux Boudots comes from the northernmost premier cru of Nuits-Saint-Georges, sharing a boundary with Vosne-Romanée.

Aux Boudots lies at the very top of the commune, directly against Vosne-Romanée's Aux Malconsorts, which in turn borders La Tâche. Growers have long noted that the vineyard has more in common with its Vosne neighbours than with the sturdier wines made at the southern end of Nuits, and it is generally reckoned among the finest sites in the appellation. The soil is limestone with a covering of clay and scree washed down from the slope above, and the vineyard sits on gently rising ground rather than the steeper pitch found further south. Armand Heitz took over his family's vines in the 2010s and farms organically, with a regenerative approach that brings livestock, trees and hedgerows back into the vineyards.

Serve at cellar temperature with roast lamb, duck or beef, and give it five years or more before opening; decanting shortly beforehand does no harm.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-bodied, Perfumed, Structured
Grape Varietal: Pinot Noir
Tastes Like: Comparable to a fine Pinot Noir, but darker and more structured than a fruit-driven New World example
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: Nuits-Saint-Georges 1er Cru AOC
Region: Nuits-Saint-Georges, Côte de Nuits, Burgundy, France
Terroir: The northern edge of the commune, sharing a boundary with Vosne-Romanée
Aging: A proportion of whole bunches, raised in barrel with new oak used sparingly
Serving Temperature: 15–16℃ – Decant and serve at cellar temperature

Armand Heitz took over his family’s vines in the 2010s, working from Chassagne-Montrachet and Pommard, and farms organically with a regenerative approach that brings livestock, trees and hedgerows back among the vines. The reds are made with a proportion of whole bunches and raised in barrel, with new oak used sparingly.

Aux Boudots is a premier cru at the far northern edge of Nuits-Saint-Georges, sharing a boundary with Vosne-Romanée. That position shows in the wine: it tends to carry more of Vosne’s perfume and silk than the firmer, darker style found at the Premeaux end of the commune. Nuits-Saint-Georges itself has no grand cru, but its best premiers crus are long lived and among the most structured in the Côte de Nuits.

Game: Perfect with hare, venison, pheasant or partridge
Poultry: Excellent with roast duck, pigeon or guinea fowl
Meat: Pairs beautifully with roast veal, beef fillet or rabbit in mustard
Mushroom: Ideal with ceps, morels or truffle dishes

Ami du Chambertin: The washed rind of Gevrey, made for the reds of this stretch of slope
Époisses: Pungent and rich, meeting the wine’s depth
Cîteaux: A Burgundian abbey cheese, supple and savoury
Comté: Nutty and firm, softening the wine’s tannin

Lapin à la Moutarde (Rabbit with Dijon Mustard)

Ingredients (Serves 4):

• 1 rabbit, jointed into 6 pieces
• 4 tbsp Dijon mustard
• 150g smoked bacon lardons
• 2 French shallots, finely chopped
• 200ml dry white wine
• 200ml chicken stock
• 200ml thick cream
• 2 sprigs thyme
• 40g butter
• 1 tbsp neutral oil
• Salt and cracked black pepper
• Buttered noodles, to serve

Instructions:

1. Season the rabbit and coat each piece thoroughly with half the Dijon mustard. Leave for 30 minutes.
2. Render the lardons in a heavy casserole, lift them out and set aside.
3. Add the butter and oil, and brown the rabbit gently on all sides without scorching the mustard.
4. Remove the rabbit, soften the shallots in the pan, then pour in the white wine and reduce by half.
5. Add the stock and thyme, return the rabbit and lardons, cover and simmer gently for 40 minutes.
6. Lift out the rabbit and keep it warm.
7. Stir the cream and remaining mustard into the sauce and reduce until it coats a spoon. Do not let it boil hard.
8. Return the rabbit to warm through, check the seasoning and serve with buttered noodles.

Dijon sits at the northern end of the Côte d’Or and its mustard is as Burgundian as the wine. The dish suits these reds well: the wine’s perfume and fine tannin work with the delicate rabbit rather than against it, while its acidity balances a rich mustard cream sauce.