History
A famous village located in the Côte de Nuits, in Burgundy, Vougeot takes its name from the small river that runs through it, the Vouge.
When one evokes its name, one immediately thinks of the famous Clos de Vougeot, but this village has other beautiful vineyards. Established here since the 12th century, the abbey of Cîteaux has given these wines a sparkling shine.
This appellation covers about 15 hectares, 11 of which are classified as Premier Cru. "Cras" is a word often used in the Burgundian vineyards to designate stony hillsides and scree slopes, formed of limestone pebbles.
Vougeot Premier Cru Les Cras lies against the north wall of the Clos de Vougeot, directly in line with the central section of the Grand Cru, at an altitude of 240 to 250 metres.
Grape variety
Terroir
The soil type of the Côte de Nuits has contributed greatly to the quality of the wines. The sinking of the plain caused the formation of a long and very regular slope facing east-south-east (hence the name Côte), perfect for maximum sunlight.
It also liberated precious minerals trapped in the lower layers of the earth.
The soil around Vougeot is chalky with a varying clay content. It is also very stony, which is useful for drainage so that the vines don't "have their feet in water".
Vinification and maturing
The grapes are hand harvested and then destemmed but not crushed (therefore whole) and directly put in vats by gravity. Maceration occurred about 20 days in stainless steel tanks. Fermentation with indigenous yeasts only followed by a 15 months ageing period in oak barrels (50% new barrels), on lees and without racking.
Wine and food pairing
A great red Burgundy to pair with meat dishes such as roast fowl, roast lamb, or feathered game. Slow-cooked, spicy dishes such as couscous or glazed duck in the Chinese style will be perfectly at ease with its aromatic complexity.
As for cheeses, medium flavoured, soft-centred cheeses like Reblochon or Vacherin will make a good match.
Ageing potential
8 years and more in good cellaring conditions.
Serving temperature
Serve ideally at 14 or 15°C.. (57-59°F.).
