Domaine Nicolas Rossignol : Volnay Village 2021

Tasting notes and serving tips for the Volnay Village 2021 from Domaine Nicolas Rossignol

Tasting

Appearance

The wine displays a bright, vibrant red color with ruby highlights.

Nose

The nose opens with delicate aromas of red fruits, notably red cherry and raspberry, accompanied by floral notes of violet and blackcurrant. Subtle spicy touches and mineral nuances round out this elegant bouquet.

Palate

On the palate, this wine reveals a medium-bodied structure with remarkable freshness. The tannins are silky and refined, offering a round, elegant texture. Lively acidity brings lift and fine balance. The finish lingers with notes of red fruit and light mineral impressions, reflecting the influence of the limestone terroir.

Food and wine pairings

This Volnay Village 2021 pairs perfectly with roasted poultry such as duck or guinea fowl, especially when served with mushroom or herb sauces. It also matches very well with feathered game such as quail or pheasant, as well as Burgundian-style dishes like coq au vin. For simpler pairings, opt for a mushroom risotto or soft-ripened cheeses such as Camembert.

Serving and cellaring

Serve this Volnay Village 2021 at a temperature between 14 and 16°C. Light aeration for at least 30 minutes allows the wine to fully reveal its aromas and soften its tannins.

An elegant, refined Volnay from a demanding vintage in Burgundy

The estate

Domaine Nicolas Rossignol was established in 1997 by Nicolas Rossignol, a fifth-generation member of a winegrowing family rooted in Volnay. After international training that included time in South Africa and Bordeaux, Nicolas Rossignol developed an estate that today spans around 17 hectares across nearly 30 appellations in the Côte de Beaune. In 2011, the merger with Domaine Rossignol-Jeanniard consolidated the whole under a single entity. The estate stands out for a vineyard approach inspired by biodynamics without formal certification, and for a winemaking philosophy focused on infusion rather than extraction, favoring the pure expression of terroir. Nicolas Rossignol currently runs the estate from modern facilities built in Beaune in 2016.

The vineyard

This Volnay Village comes from several small plots located within the commune of Volnay, in the Côte de Beaune. The vines are planted on soils of marl and limestone with small stones, with varying clay-limestone compositions. The vineyard occupies an elevated position on the slopes, between 230 and 280 meters above sea level, with southeast-facing exposures that benefit from optimal afternoon sunshine while being sheltered from western storm systems by the Chaignot hillside. This terroir produces wines renowned for their elegance, freshness, and aromatic complexity.

The vintage

The 2021 vintage was marked by exceptionally challenging climatic conditions in Burgundy. Catastrophic frosts between April 5 and 8, following an unusually mild March that triggered early budbreak, caused considerable crop losses throughout the region. Temperatures fell as low as -8 degrees Celsius in some areas, affecting virtually all vineyards. The subsequent growing season proved cool and wet, with a rainy May and below-average temperatures. Summer remained cool with persistent humidity, before conditions improved from mid-August, allowing for steady ripening. Harvest took place between September 17 and 27, with grapes showing moderate potential alcohol levels of 12 to 12.5%, significantly lower than in recent warmer vintages. Despite yields among the lowest ever recorded in Burgundy, the quality of the selected grapes proved remarkable.

Winemaking and aging

The grapes for the Volnay Village 2021 are harvested by hand and placed into small eight-kilogram wooden crates. Upon arrival at the winery, they undergo a rigorous two-stage sorting process: first on a vibrating table to remove debris, then by hand selection carried out by six people to retain only the finest bunches. Fermentation is carried out with indigenous yeasts, with a variable proportion of whole clusters depending on the plots. Fermentation lasts 6 to 8 days, with punch-downs or pump-overs adjusted to favor infusion rather than excessive extraction. Aging takes place over 10 to 20 months on fine lees without racking, in oak barrels with a percentage of new wood tailored to the terroir. Malolactic fermentation is deliberately delayed by around six months, starting the following spring, to bring aromatic complexity and structure. The wine is bottled without fining or filtration.

Grape variety

100% Pinot Noir