VARIETAL100% Pinot Noir.
TASTING NOTESColour: Bright, deep purple red.
Bouquet: Very generous aromas of violet and small fruits (Morello cherry, blackcurrant). When older, it leans towards underbrush, fallen leaves and truffle over animal notes.
Palate: Fine, balanced structure, clean attack, silky tannins and a subtle liquorice finish.
FOOD AND WINE PAIRINGEnjoy with meats such as roast poultry, lamb or game birds. Slow-cooked and spicy dishes, such as couscous or Peking duck, pair well with its rich aroma. For cheeses, opt for soft cheeses such as Reblochon or Vacherin.
SERVING SUGGESTIONSServe ideally at 14 or 15°C. (57-59°F.).
AGEING POTENTIAL8 years and more in good cellaring conditions.
ORIGINA famous village in the Côte de Nuits region of Burgundy, Vougeot takes its name from the small river that runs through it, the Vouge. When you hear its name, you immediately think of the famous Clos de Vougeot, but this village is home to other magnificent vineyards. Established here since the 12th century, the Abbey of Cîteaux has given these wines a certain lustre. The Vougeot appellation covers approximately 15 hectares, 11 of which are classified as Premier Cru.
The ‘Les Cras’ climate owes its name to the stony soils typical of the Burgundy hillsides, composed of limestone scree. Located just north of Clos de Vougeot, at an altitude of 240–250 metres, it is aligned with the heart of the famous Grand Cru.
VINIFICATION AND MATURINGThe grapes are harvested by hand, destemmed but not crushed, then transferred to vats by gravity. Cold maceration lasts 4 to 5 days before fermentation, during which daily punching down and pumping over ensure gentle extraction. Vinification, carried out under temperature control, lasts around 20 days with the exclusive use of indigenous yeasts. The wine is then aged for 15 to 18 months in oak barrels, 50% of which are new, on fine lees, without racking.
