Clos de Vougeot is and will always be much more than just a wine. This appellation is a the standard bearer, the emblem of the whole Côte d’ Or...
The measurements of this vineyard alone are enough to make it exceptional with over 50,59 ha of Grand Cru vines, including 49,13 ha exclusively dedicated to the Pinot Noir. The clos slopes up from the main road, extending up to the base of the butte. Altitude is of no great importance here, varying from 240 to 270 metres.
Founded around 1110 by the monks from the nearby Citeaux Abbey, the vineyard is still surrounded by the walls dating back for 5 centuries. The vine coming from this walled ("clos") vineyard is the figurehead of the Burgundy red Grands Crus. The "Grand Cru" Appellation has been created end of July 1937.
Close to the cellars, ancestral and huge wine presses are still to be discovered in the winery. The castle, evoking the Burgundian Renaissance period, is open for visits and hosts the famous "Chevalliers du Tastevin" brotherhood's diners called "chapitres", the greatest "table d'hôte" in France !
100% Pinot Noir.
The soil in the upper part of the clos is a mix of clay and brown gravel soil, the middle part is also very stony on top. In the lower part of the vineyard, the soil deepens and becomes more and more clayey which lends firmer structure to the wines.
Grapes are hand harvested and sorted in the vineyard and when arriving in the winery. Maceration within 3 weeks in wooden vats with daily pump-overs and occasional punching. Aging then for 15 months in oak barrels of which 40 % are new, and the rest are previously used barrels for one or two vintage(s).
Colour : Deep garnet red.
Nose : a little closed when young, it offers a nose of rose, violet, blackberry and spices.
Palate : a rich and intense wine of great finesse with a fantastic aromatic length.
This Grand Cru wine will perfectly go with meat stews, small and large game, goose and soft cheeses.
This wine can be laid down for around 10 to 15 years.
A wine for laying down par excellence that has to decanted 2 hours before serving, at a temperature of 16° to 18°C. (60°-64F)..