2022 Joseph Drouhin Nuits St George Damodes 1er Cru, Burgundy

Joseph Drouhin Nuits-Saint-Georges Damodes 1er Cru is a superbly structured and aromatic Pinot Noir from one of the most elegant Premier Cru sites in the northern sector of Nuits-Saint-Georges. Joseph Drouhin, founded in 1880 and still family-run, is renowned for producing terroir-driven Burgundies that combine finesse, precision, and a deep respect for tradition. Damodes sits on the northern border of Nuits-Saint-Georges, high on the slope near Vosne-Romanée, and is known for producing wines that marry Nuits’ typical power with the lifted perfume and silkiness of its famous neighbour.

The Damodes vineyard has a prime position on well-drained limestone and marl soils, with a cooler exposure and higher elevation than many other Nuits vineyards. This terroir yields fruit with vibrant acidity, fine tannins, and aromatic lift. Joseph Drouhin farms the vineyard organically and biodynamically, harvesting by hand to ensure perfect fruit selection. Fermentation is carried out with indigenous yeasts in open-top wooden vats, with gentle punchdowns to extract flavour and structure without overwhelming the delicate perfume. The wine is aged for 14 to 18 months in French oak barrels, around 20 percent new, to add subtle spice and textural polish.

In the glass, Damodes 1er Cru shows a vivid ruby red colour. Aromas of red cherries, wild strawberries, rose petals, and subtle hints of exotic spice and forest floor rise gracefully from the glass. The palate is medium bodied yet firm, with layers of bright red fruit, mineral undertones, and finely woven tannins that give shape and length. The finish is long, savoury, and refined, showing both the structure typical of Nuits-Saint-Georges and the aromatic elegance reminiscent of Vosne-Romanée. It’s a wine that beautifully expresses the vineyard’s unique position at the crossroads of power and perfume.

This Pinot Noir pairs superbly with roast duck, lamb cutlets with herbs, game birds, or mushroom dishes. It also works well with Burgundian classics like coq au vin or beef bourguignon. While approachable with a few years of bottle age, it will reward cellaring for 12 to 15 years, developing savoury, earthy complexity and silky texture over time.