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Domaine Olivier Jouan
Bourgogne Haute-Cotes de Nuits
France, Burgundy, Côte de Nuits
Red
Winery Overview
Sixth-generation Morey-Saint-Denis grower Olivier Jouan became the first in his family to make wine commercially in 1999 after completing studies at the Lycée Viticole (aka La Viti) in Beaune. Even as a teenager, he knew the family domaine was worthy of its own label, as he watched respected négociants such as Bouchard and Drouhin line up each year to buy grapes from his father.
Needing space for production, Olivier and his lovely wife Isabelle moved into a 17th century home with a pefect cellar nestled back into the Hautes Côtes de Nuits. Olivier is a one-man operation and if you need to find him, you know where to look, as his labor-intensive natural vineyard regimen is year-round. Olivier works his vines by hand organically, but has no interest in attaining any bureaucratic validation. He takes several measures to limit yields and intensify the concentration and Pinot expression of each individual terroir, including green harvesting in summer and a making a strict selection at picking time.
Olivier has parcels in two Morey-Saint Denis 1er Crus, Ruchots and Riotte (next to Hubert Lignier’s plot), and an acre of Grand Cru Charmes-Chambertin. And his old-vine parcel in the Chambolle-Musigny lieu-dit Les Bussières (just across border from Morey 1er Cru La Bussière) is worthy of 1er Cru status. The Jouan Hautes Côtes de Nuits from 40-year-old vines has remarkable depth for the appellation and is an incredible value.
This vineyard is located between 300 and 400 meters in altitude. The 50 year old vines occupy the slopes of the valleys cutting into the Jurassic limestone plateaus, to the west of 'the Côte.' The substrate is identical to that of the Côte, but the surface formations are very thin, or even nonexistent.
Viticulture
13.6 acres (average 50 years-old). Manual harvest with strict triage to sort out grapes not reaching optimal ripeness Green harvest conducted in summer to limit yields. 30 to 35 hectoliters/hectare on average.
Vinification
The grapes are manually harvested when they reach optimum maturity. The grapes are then strictly sorted and destemmed. Transferred into a stainless steel vat, the berries are macerated with the must and
fermented at a controlled temperature between 25°C and 30°C until it is dry. Olivier does some pigeage and remontage for a nice extraction of the color, aromas and tannins.
Aging
Aged in oak barrels with 25% new oak barrels. The wine undergoes malolactic fermentation while it stays on fine lees for 24 months.
Tasting Notes
Intense ruby color. The nose is really expressive, aromas of dark fruits, such as blackberries and even spices. On the palate, the tannins are silky, ample profile, really high level quality. Enjoy with duck breast with a cherry reduction, mushroom risotto, or compte cheese.
