COLOUR
Red
TYPE
Still
VINTAGE
2024
GRAPE
Pinot Noir
PRODUCER
Domaine Pierre-Olivier Garcia
REGION
Burgundy
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
Medium - High
Finish
Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Domaine Pierre-Olivier Garcia is a highly regarded boutique estate based in Nuits-Saint-Georges, established in 2016. The domaine is deeply rooted in Burgundy's rich history; the winemaker's father, Jean-Pierre Garcia, is a renowned academic who played a pivotal role in securing UNESCO World Heritage status for the Climats of Burgundy. This background fosters an intense focus on micro-terroir. The Premier Cru "Les Valozières" vineyard is situated at the foot of the legendary Corton Grand Cru hill, immediately below "Corton Bressandes." Notably, Garcia shares this exact grower and vineyard plot with cult producer Charles Lachaux, making it one of the most sought-after micro-cuvées in the Côte de Beaune.
ALCOHOL
13.0%
AVG. PRICE
€119
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Later
Ideal temperature
15-16°C
INTERESTING FACTS
Fact 01
The 'Baie-par-Baie' technique requires a team of 30 people an entire day to hand-cut enough individual berries to fill just one single barrel.
Fact 02
Pierre-Olivier Garcia shares the exact same grower and vineyard plot for 'Les Valozières' as cult Burgundy producer Charles Lachaux.
Fact 03
The winemaker's father, Jean-Pierre Garcia, was instrumental in securing UNESCO World Heritage status for Burgundy's climats.
FOOD PAIRING
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WINE MAKING PROCESS
The defining feature of Pierre-Olivier Garcia's winemaking is the incredibly labor-intensive "Baie-par-Baie" (berry-by-berry) technique. For this cuvée, one-third of the grapes are meticulously hand-cut berry-by-berry using scissors, leaving the pedicel completely intact to prevent oxidation and bruising. This is combined with one-third whole clusters and one-third machine-destemmed fruit. The grapes are layered precisely in the fermentation tank to initiate a semi-carbonic intracellular fermentation using native yeasts. Following fermentation, the wine is aged for approximately 12 months in used oak barrels to preserve the pure, unadorned expression of the terroir without dominant oak influence.
