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Vincent Girardin Bourgogne Pinot Noir Cuvee Saint Vincent 2018

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Product Details

Winery: Domaine Vincent Girardin

Date Winery was established: 1982

Grape Variety: Pinot Noir

Alcohol Content / Volume: 13% / 750ml

First Vintage Released: 2000

Ratings: 91pts Wine Magazine

Decanting Time: Not necessarily needed. Just leave it on a glass for a few minutes from opening, it will be opening up already with rich, generally notes of red fruits. Elegant nose with aromas of small red fruits (blackcurrant, raspberry, strawberry). On the palate, supple entry and silky tannins. Same as their whites, at 3-5 years of age will be the best time to open this fantastic line of wine of Vincent Girardin.

Good to know: The grapes after a light crushing and destemming are put whole in stainless steel tanks. A small part of the whole harvest can be incorporated depending on the state of the raw material. After a cold maceration of a few days, the active phase of fermentation takes place with temperature control. During this period, the wine is pumped over and/or punched down. After pneumatic pressing the wines are put into barrels (about 30% new wood) where the maturing process takes place. 15 months for this wine, during which time the malolactic fermentation took place. One month before bottling, the wine from the different barrels is assembled in vats. There is no gluing, just a light lenticular filtration before bottling. Some modifications on the overall technique can be made depending on the vintage. The bottling is done according to the lunar calendar.

Having inherited five acres of vines from his parents, whose family goes back to the 17th Century in Burgundy, 19-year-old Vincent Girardin, went out on his own in 1980 to produce the best grapes he could find in Côte de Beaune. His reputation grew quickly as a pioneer in what was called biodynamic viticulture in tradition-bound Burgundy.
With winemaker Eric Germain, Girardin bucked the trend in Burgundy for bigger-bodied, high-alcohol wines in favor of allowing nature itself to guide the vinification process. Winemaking additives were discontinued, as were herbicides and insecticides, the proportion of new barrels drastically reduced. Natural composts from Burgundy farms were used, high trellising was adopted for better photosynthesis, and harvesting was by hand, with grapes sorted both in the vineyard and in the vat room.
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