Domaine Henri Gouges
Les Saint Georges Nuits St. Georges 1er Cru Pinot Noir


An earthy nose with violet, dark plum, blackberry, hints of sage, Iodene, leather. Hot at first but with air has softened and integrated. Good stuff
An earthy nose with violet, dark plum, blackberry, hints of sage, Iodene, leather. Hot at first but with air has softened and integrated. Good stuff
Oct 7th, 2023
A deep and dark NSG, with a density and tannic backbone that might suggest Nebbiolo blind. A touch drying but a classic example of old school Burgundy. Dark cherry and berry character, almost pushing currant, black truffle, pine forest, turned earth, wet leaves, cinnamon, mint, shiitakes. Imposing structure suggests further aging required, but the dark and brooding evolving fruit matches up nicely at this point.
A deep and dark NSG, with a density and tannic backbone that might suggest Nebbiolo blind. A touch drying but a classic example of old school Burgundy. Dark cherry and berry character, almost pushing currant, black truffle, pine forest, turned earth, wet leaves, cinnamon, mint, shiitakes. Imposing structure suggests further aging required, but the dark and brooding evolving fruit matches up nicely at this point.
Aug 22nd, 2021
Still hanging on and giving you all the umami you want.
Still hanging on and giving you all the umami you want.
Jun 6th, 2018
Tawny Rim. Gamey aromas Dried Cherry and Savoury with mature compost notes. Somewhat austere, stern, masculine and ungiving even at 13 years. From what I’ve read the Wine needs at least 10 years but on this showing maybe a little longer. Assertive tannins with a bitter edge at the finish. Still enjoyable.
Tawny Rim. Gamey aromas Dried Cherry and Savoury with mature compost notes. Somewhat austere, stern, masculine and ungiving even at 13 years. From what I’ve read the Wine needs at least 10 years but on this showing maybe a little longer. Assertive tannins with a bitter edge at the finish. Still enjoyable.
Nov 5th, 2017
Needed some duck fat and hoisin to round it out.
Needed some duck fat and hoisin to round it out.
Jan 24th, 2017