Main image Click to view image in fullscreen Pierre-Vincent Girardin 2022 Rouge

Pierre-Vincent Girardin 2022 Rouge

Appellation : Vosne Romanée

Stock available in stores

- Paris
- 8ème
5 in stock
31 Av. Franklin Delano Roosevelt 75008 Paris

Tel: 01 82 82 33 33
- Pessac
- Pavillon Catelan
Unavailable
135 Av. Jean Jaurès 33600 Pessac

Tel: 05 47 50 17 17
- Bordeaux
- Tourny
Unavailable
3 Place Tourny, 33000 Bordeaux

Tel: 05 47 50 55 55

In-store stock does not take into account availability at our warehouse.

Item available for click & collect within 6 working days. In case of emergency, please contact us.

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The product
In details

Flavouring
red fruits, flowers, spices
Grape Varieties
Pinot Noir
Tasting temperature
16 °C
Optimal consumption
best from 2025 to 2035
Food & wine pairings
beef tenderloin, Roast quail with thyme, Pintade

The producer

Domaine Pierre-Vincent Girardin

Established in Meursault, Domaine Pierre-Vincent Girardin (or PVG) was founded in 2017 by Pierre Vincent at the age of 21. His father, Vincent Girardin, had kept 4.5 hectares of vines when he sold the Maison Vincent Girardin in 2011. Terroirs as prestigious as Premier Crus like Les Folatières in Puligny-Montrachet served as a launching pad for the young Pierre-Vincent. The domain's philosophy focuses on the expression of the terroir through yields and great precision in winemaking. To offset the cost and scarcity of land in Burgundy, Pierre-Vincent adopted a status that combines that of a winegrower-harvester with high-quality grape sourcing (négociant). Thanks to his family connections, Pierre-Vincent has access to first-rate terroirs in both Côtes, for example in Corton-Charlemagne as well as on certain Premier Crus of Pommard and Vosne-Romanée. In order to mitigate the influence of wood in his wines, he uses 456-liter barrels, double the traditional 228-liter Burgundian pièces. The vinification of the whites begins with a slow pressing of whole clusters and the use of indigenous yeasts. Aging takes place on total lees and all the wines are bottled without fining or filtration, to preserve their complexity. This gives them a reductive and energetic profile. Concerning the red Burgundies, the winemaker seeks a profile of fine and delicate tannins. To achieve this, he vinifies partly with whole clusters, practices a gentle extraction (infusion) which imparts freshness and a silky texture to the wines without introducing harsh stem tannins. Pierre-Vincent Girardin is unanimously hailed as a "rising star" of Burgundy. His excellence rests on the combination of privileged access to the best terroirs and a high-precision oenological approach.

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