Grape variety
Tasting notes
Visual: Deep ruby colour with violet tints.
Nose: Elegant woody notes and aromas of pecan nuts, sweet spices and truffles.
Palate: A great wine full of woodiness showing elegant tannins that require a few years to mellow.
Wine and food pairing
This Grand Cru wine will perfectly go with meat stews, small and large game, goose and soft cheeses.
Serving temperature
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)..
Ageing potential
This wine can be laid down for around 10 to 15 years.
History
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 !
Vinification and maturing
The grapes, harvested at optimum maturity were sorted a first time in the vineyard and carried in small, perforated boxes.
They were sorted a second time at their arrival at the winery, before being completely de-stemmed but not crushed and put into vats.
Maceration lasted approximately three weeks with regulard punching of the cap. No additives such as yeast, enzymes or tannins are used to respect the precious terroir.
The wine was then aged for 15 months in 228 L. French oak barrels (no new oak).
Vintage : 2019
Winter was mild across whole Burgundy. Bud break started early April in our Domaine’s vineyards.
On April the 5th, a significant frost-freeze made damages in several plots. The villages of Rully and Mercurey were then less affected by a second freeze wave that occurred from the 13 to 14th of April, as the growers and people organized smoke screens to protect the vineyards.
The first grapes bunches appeared around the 20th of April.
Spring maintained damp but cold overall, during the whole month of May until flowering which began mid-June (10-15 of June.). This type of weather provided coulure and a very slow vegetative development of the vine.
Summer was then very hot (heatwave) and dry and causes “millerandage”.
Harvest took place in our estates from the 9th to the 24th of September under a radiant sun. The grapes showed good maturity and perfect balance. Throughout our estates volumes were down around 30%, with some plots more affected than others.
