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The tasting |
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Bright carmine red. |
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Exceptionally pure and fresh, with raspberry aromas laced with hints of rose — gently supported by discreet oak aging that brings just the right amount of roundness and spice. |
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Delicate and tight, with perfectly ripe fruit, this wine offers an infused, precise and ripe Pinot Noir with delicate, present tannins that ensure good aging. |
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The sommelier's advice |
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Serve between 14 and 16°C. |
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Roast veal with thyme, roast poultry with gravy, risotto with porcini mushrooms, mature Saint-Nectaire cheese. |
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Starting today, until 2031 and beyond for enthusiasts. |
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The estate and the wine |
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A prestigious signature crowned with top critic scores, Domaine Jacques Prieur stands at the very pinnacle of French winemaking.
In fact, it’s the only estate to own a third of all Côte d’Or Grands Crus.
Its success and reputation are closely tied to Nadine Gublin, head winemaker since 1990, who’s shaped a style that’s sharp, uncompromising, and brilliantly effective.
Under the Labruyère family’s guidance, this historic name in the heart of the Côte de Beaune may well be enjoying its finest chapter yet. With a stunning range of terroirs and consistently exceptional wines, this estate isn’t just a safe bet — it’s an essential one.
Farmed organically since 1997, its 30 hectares of vineyards produce grapes of outstanding quality, all vinified with masterful precision. Every detail is dialed in: aging is perfectly judged, execution flawless — and through it all, Nadine Gublin’s personal touch shines through. |
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Delicately styled, the 2016 Red Beaune Premier Cru Clos de la Féguine delivers notes of peony, rose, and tangy raspberry — all finesse and elegance. From a 1.59-hectare parcel facing Pommard, with shallow, limestone-rich soils and full southern exposure, the Pinot Noir shines with purity and subtlety.
The texture is airy and refined, yet never lacking in ripeness or poise.
A seriously charming wine, effortlessly enjoyable.Scored 93/100 by our Selection Committee. |
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Hand harvested. Plot of 1.59 hectares. Fermentation for 20 days at controlled temperature in open wooden vats, with the cap punched down twice a day during the active phase of alcoholic fermentation. 100% malolactic fermentation. Aged for 16 months in oak barrels. |
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AWARDS |
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Estate rated 5 stars in the Bettane + Desseauve 2025 Guide
Wine rated 93/100 by our Committee |
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