Nicolas Potel Volnay Champans Premiere Cru 2006

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3.4857142857143 5 0.5
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Winemaker's Notes:

The fruit is sorted as it arrives and allowed to macerate under temperature control for several days before fermentat...

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Had this a while back so cannot remember the specifics but then that said that must be an indivcation on the wine too. Don't remember going wow abo... Read more

Nicolas Potel Volnay Champans 2006 and all other wine from Nicolas Potel are readily available to ship at discount prices. We carry many premium wi... Read more

Nicolas Potel Volnay Champans 2005 and all other wine from Nicolas Potel are readily available to ship at discount prices. We carry many premium wi... Read more

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User Reviews for Nicolas Potel Volnay Champans Premiere Cru

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Snooth User: colinrchorley
330901,228
3.00 5
Vintage: 2003 09/15/2010

Had this a while back so cannot remember the specifics but then that said that must be an indivcation on the wine too. Don't remember going wow about it, fairly standard Pinot considering its 1er Cru.


External Reviews for Nicolas Potel Volnay Champans Premiere Cru

External Review
Source: Fame Wine and Tobacco
03/17/2010

Nicolas Potel Volnay Champans 2006 and all other wine from Nicolas Potel are readily available to ship at discount prices. We carry many premium wine from across the world.


External Review
Source: Fame Wine and Tobacco
Vintage: 2005 03/17/2010

Nicolas Potel Volnay Champans 2005 and all other wine from Nicolas Potel are readily available to ship at discount prices. We carry many premium wine from across the world.


Winemaker's Notes:

The fruit is sorted as it arrives and allowed to macerate under temperature control for several days before fermentation begins naturally, also under thermoregulation, with daily pumping over. The vatting lasts 15 to 20 days before a light pressing. The musts are allowed to settle for a minimum of two weeks to permit removal of the gross lees. The wine is then transferred to barrel by gravity. Nicolas uses on average 20% new oak, 50% second use. As the cellar is cold, the maturation is long, from 16 to 18 months. The wines remain on their lees until the following harvest. It is important to note that even the ones purchased are brought to Nuits still on their lees. The lunar cycle is closely followed when working the cuvées, in order to retain a maximum of aromas. Food Match: Veal, roasts, pheasant, lamb, fowl, duck.

The fruit is sorted as it arrives and allowed to macerate under temperature control for several days before fermentation begins naturally, also under thermoregulation, with daily pumping over. The vatting lasts 15 to 20 days before a light pressing. The musts are allowed to settle for a minimum of two weeks to permit removal of the gross lees. The wine is then transferred to barrel by gravity. Nicolas uses on average 20% new oak, 50% second use. As the cellar is cold, the maturation is long, from 16 to 18 months. The wines remain on their lees until the following harvest. It is important to note that even the ones purchased are brought to Nuits still on their lees. The lunar cycle is closely followed when working the cuvées, in order to retain a maximum of aromas. Food Match: Veal, roasts, pheasant, lamb, fowl, duck.

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