Hautes Côtes de Nuits Jean-Baptiste Giraudy 1988
Produced by the Chagny-based négociant-éleveur Jean-Baptiste Giraudy, this Hautes Côtes de Nuits is an Appellation Controlée wine from eastern France. It comes from the 1988 vintage, which achieved a score of 90 points and is characterized as a structured and classic year for the area.
The wine originates from Bourgogne, a region historically shaped by medieval monks who meticulously mapped its countless terroirs. Known for elevating terroir to an art form through its intricate system of climats, Bourgogne primarily cultivates Pinot Noir and Chardonnay on its renowned limestone soils.
The Hautes Côtes de Nuits is a regional AOC established in 1961, covering approximately 800 hectares of vineyards spread across 16 communes. Situated in the high-altitude hinterland west of the Côte de Nuits, the vineyards lie between 300 and 400 meters above sea level. This elevation, combined with a western exposure, creates a cooler and wetter climate than the classic Côte de Nuits, resulting in a later ripening period. The vines are planted in soils consisting of clay and limestone over a limestone bedrock, which are typically shallower and contain a higher clay content than the prestigious slopes of the Côte d'Or.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Burgundy
Burgundy in eastern France was shaped by medieval monks who mapped the area's countless terroirs. The region grows almost exclusively Pinot Noir and Chardonnay and has turned terroir into an art form with its finely meshed system of climats. From Chablis in the north to the Côte d'Or and Mâconnais in the south, the limestone soil yields some of the world's most sought-after and elegant wines.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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