Domaine Philippe Gavignet traces its roots to the 1930s as a family estate in Nuits-Saint-Georges, evolving from Philippe Gavignet's great-grandfather—a former vineyard worker at Domaine de la Romanée-Conti—who transitioned from vegetable farming to Burgundy vines. Philippe joined his father Michel full-time in 1979 amid challenges like hail damage and frost, becoming the first generation dedicated solely to winemaking; he expanded to 13 hectares, mostly in Nuits, with son Benoît joining in 2014 to plant new Hautes-Côtes sites. The domaine prioritizes finesse over power, showcasing old-vine terroirs (some 1920s plantings) through sustainable practices like hand-harvesting and minimal intervention, earning acclaim for elegant Pinot Noir that counters Nuits' rustic stereotype.

Clos des Dames Huguette, a flagship 1-hectare Hautes-Côtes de Nuits clos at 300–450m altitude directly above Nuits, sits on Jurassic limestone and marl, delivering cool-climate lift from 20–60-year-old vines. Acquired in parcels over generations, this windswept plateau mirrors Côte d’Or geology but with thinner soils, yielding the domaine's signature red-fruited finesse; Philippe pairs it with Nuits 1er Cru Les Chaboeufs as the estate's pinnacle expressions. The 2023 vintage reflects meticulous vinification—cold maceration, stainless fermentation, 14 months in 20% new oak, unfined/unfiltered—for crystalline fruit purity amid 2023's poised structure.

Why You'll Love It

• High-altitude elegance: Limestone-driven violet and wild strawberry soar with sappy freshness, proving Hautes-Côtes can rival Nuits depth without heaviness.

• Old-vine intensity: 1965–1995 plantings concentrate juicy raspberry and graphite mid-palate, framed by refined tannins for effortless drinking.

• Versatile refinement: Floral lift and stony persistence cellar beautifully through 2032+ while pairing broadly from poultry to mushrooms.

How to Serve It

• Temperature: 55–58°F; Decant 30–45 minutes early to unlock aromatics 

• Glassware: Burgundy stem (wide bowl) to amplify high-toned fruit; decant gently if serving young for aeration.

• Pairings: Roast chicken with thyme, pork tenderloin, or seared scallops—its sappy acids cut richness while fruit embraces earthiness.