REGAL WINE COMPANY® Domaine Henri Gouges Nuits St. Georges – 6057058238623

Domaine Henri Gouges is, in many minds, the top grower of Nuits-Saint-Georges. Members of the Gouges family have been vineyard proprietors in Nuits for generations and proprietors of the current domaine since 1919. Henri Gouges, along with the Marquis d’Angerville from Volnay, was at the forefront of battles against fraud in Burgundy in the 1920s. In the 1930s, Monsieur Gouges was one of the people charged with the job of delineating the crus in Burgundy for the Institut National d’Appellation d’Origine, and he was a member of that regulatory body at its outset. By 1933, Henri was 
producing, bottling, and selling his wines directly. 
In 1967 Henri’s two sons, Michel and Marcel, succeeded him and added to the holdings of the estate. Each of them handed leadership over to one of their sons to bring the domaine to the next stage. Pierre and Christian began the modernization of the vineyards and the winery, which they have now turned over to Pierre’s son, Gregory, and his cousin, Antoine. While the house style has evolved, the main focus is the better reflection of the terroir in the fruit through organic viticulture. They believe that healthy vines produce quality fruit and thus more expressive terroir-driven wines.

92-94 Points – Vinous Media:
“Healthy dark red. Slightly medicinal aromas of black cherry and chocolate are complicated by a whiff of animal fur. Plush and fine-grained, offering lovely pliancy to the flavors of dark berries, chocolate and tobacco; plumper than the Les Saint-Georges but without that wine’s definition and cut. The very rich tannins coat the front teeth but this very ripe wine is already quite expressive. – Stephen Tanzer (Jan 2018)

91-94 Points – Allen Meadow’s Burghound:
“A brooding nose only reluctantly reveals notes of ripe and ultra-fresh dark currant, earth and a smoked game nuance. There is outstanding density to the powerful, robust and bold big-bodied flavors that possess seriously good concentration where the sap does a good job of buffering the very firm tannic spine shaping the superbly persistent finish. This is textbook Vaucrains and as such, it’s going to need extended cellaring.” – (Jan 2018)