For Your Eyes Only
As a previous buyer of red Burgundy from Wine Access, this is a special 50% offer only for you. The 2013 Domaine Aurelien Verdet Nuit St. Georges displays gorgeous wild cherry and black fruit notes, nuanced toasted cedar spice, earthy minerality, and a 92-point rating from Wine Spectator. Aurelien Verdet loves sharing the joys of Burgundy and carrying on a pioneering family legacy. Given the impeccable pedigree of the vineyard source in Nuits St. Georges, this is an amazing opportunity to enjoy the fruits of that legacy at a mere $34.99 per bottle.
Aurelien Verdet’s penchant for carrying on his father’s commitment to groundbreaking biodynamic practices has yielded a winery that Master of Wine Jancis Robinson calls “an exciting if not widely known Burgundy producer.” Verdet has focused his attention on a tiny 1.2-acre estate-owned sliver of Nuits St. George in the Côte de Nuits to source the Pinot Noir for this 2013 Domaine Aurelien Verdet, which Wine Spectator called “expressive,” “firm, concentrated and lingering.”
It’s appropriate Aurelien Verdet’s surname loosely translates to “green.” His father Alain spearheaded Burgundy’s biodynamic movement in the 1970s. He eagerly followed in his father’s footsteps, but didn’t necessarily walk the same path. Prior to taking over the domaine after Alain’s retirement in 2005, he honed his skills under critically acclaimed vigneron and winemaking consultant David Duband — whose own label has been hailed as a “Modern success in Burgundy” by Wine Spectator.
With two generations of expertise infused in his being, Verdet hand-harvests his Pinot Noir fruit from perfectly sun-kissed estate vines planted some 40 years ago — picking only when the moment is right, according to biodynamic principles — a bold step in Burgundy. But his patient efforts in Parker’s “outstanding” 2013 vintage paid off — this sumptuous bottle is packed with complex dark fruit and intensity. It’s pure Burgundian bliss without the usual Burgundy price tag. Time to discover it for yourself.
Editor-in-Chief, Wine Access
Contributing Writer, Food & Wine