x
  • Country ranking ?

    5 967
  • Producer ranking ?

    46
  • Decanting time

    2h
  • When to drink

    now to 2025
  • Food Pairing

    Baked Goat Cheese with Glazed Baby Beets

The Story

Clos de Vougeot Grand Cru
Grape Variety : Pinot Noir.
Vineyard
Site: Clos Vougeot is a large vineyard (50 hectares - 125 acres) located bewteen Vosne-Romanée and Chambolle-Musigny. Joseph Drouhin owns two parcels in this mythical vineyard, both on a mild incline with a due east exposure.
History & tradition: the most glorious and famous of all Burgundy vineyards. The Clos (French for "enclosure") was first planted and surrounded by a wall at the end of the 12th Century by the monks of Citeaux. They built a castle which is now the seat of the Confrérie des Chevaliers du Tastevin.
Soil: very diverse and a true mosaic, a mix of clay and limestone in various proportions.
Drouhin estate: 0,90 ha. (2.25 acres).
Average of the vines: 31 years.

Viticulture
Biological cultivation since 1990; biodynamic cultivation a few years later.
Vine stocks: "sélection massale" (propagation of new vine stocks from a number of selected vines) done at the Drouhin nursery; also clones of recognized quality.
Soil maintenance: compost of manure and white wood, sometimes guano (seabird manure used as fertilizer). Soil is ploughed either by tractor or by horse to manage spreading of weeds.
Treatment: only authorized products for biological cultivation are used: infusions and macerations of plant materials, sulfur and copper, powdered rock. Natural predators are not eliminated.
Plantation density: from 10,000 to 12,500 stocks/ha in order to extract all possible nuances from the terroir and limit the production of each vine stock.
Pruning: Guyot.
Yield: we aim to keep our yields low, more in line with the previous regulation: around 20% less than allowed by the current law.

Vinification
Harvesting: by hand, in small open crates in order to preserve the integrity of the fruit.
Sorting of the grapes: in the vineyard and at the cuverie (winery) if necessary.
Maceration:
maceration and vinification take 2 to 3 weeks
indigenous yeasts
maceration and fermentation temperatures under total control.
Joseph Drouhin seeks total control of the process of extraction; extraction gives colour and substance to a wine but should never be detrimental to its finesse and typical character.
"Pigeage" (punching down of the cap during fermentation): once a day until half of fermentation is done; one pumping over (remontage) per day till the end of the fermentation.
Pressing: separation of free run juice from pressed juice.

Ageing
Type: in barrels (20% in new oak)
Length: 14 to 18 months.
Origin of the wood: French oak forests.
Weathering of the wood: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of the contributing elements to the elegance of the wine.
Follow-up: barrel by barrel.
Fining (collage, to clarify the wine): light, after careful tasting.

Throughout the ageing process, decisions are taken only after careful tasting evaluation, barrel by barrel. The data obtained is then completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage

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Vintage 2001

Tasting note by Véronique Boss-Drouhin
"A revelation and a true wonder! The ruby red colour is magnificent and takes on a deeper hue with age. The aromas are intense and evoke raspberry and wild cherry, becoming more complex with age: undergrowth, truffle, candied fruit. A sublime structure, with refined tannins. It is a perfect example of this ideal of elegance according to Drouhin. A remarkable balance and a lingering persistence of flavors on the palate. It is a wine that always leaves the greatest impression".

Vintage
The reds were vinified harmoniously. We managed to keep a good proportion of whole bunches in a great number of cuvées.
The malolactic fermentations were late and as they lasted over a long period, the wines acquired fullness and complexity. They display a neat and bright ruby-red colour.
The wines are elegant, long on the aftertaste and with ample character. 2010 will certainly provide some great wines, in particular in the Côte de Nuits ... the only regret concerns the low quantity of the crop.

Serving
Temperature: 16-18°C (61-65°F).
Cellaring: 10 to 40 years.

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Information

Origin

Beaune, Burgundy

Vintage Quality

Average

Value For Money

Satisfactory

Investment potential

No Potential

Fake factory

None

Drinking temperature

14

Other wines from this producer

Bâtard-Montrachet

Beaujolais Nouveau

Beaune Clos des Mouches

Bonnes Mares

Chablis Grand Cru Les clos

Chablis Premier Cru

Chambertin

Chambertin Clos de Bèze

Chambertin-Clos de Bèze

Chambolle-Musigny

Chambolle-Musigny Les Baudes

Charmes-Chambertin

Chassagne-Montrachet Morgeot 1er Cru

Clos de la Roche

Clos-Des-Mouches Blanc

Corton

Corton-Bressandes

Corton-Charlemagne

Gevrey-Chambertin

Grands Echézeaux

Griotte-Chambertin

Joseph Drouhin Meursault

Laforet Chardonnay

Meursault Charmes

Meursault Genévriers

Meursault Goutte d’Or

Montrachet Marquis de Laguiche

Musigny

Nuits-Saint-Georges

Pommard-Rugiens

Richebourg

Rully

Rully, Chardonnay

Volnay

Vosne-Romanée

Inside Information

The Clos de Vougeot in the heart of the Côte de Nuits occupies most of the vineyard area belonging to the commune of Vougeot. Vougeot's neighbours are Chambolle-Musigny, Flagey-Échezeaux and Vosne-Romanée. On the slopes at the upper end of the Clos, it abuts on the vineyards of Musigny and Grands-Échezeaux.
Founded around 1110 AD by the monks of nearby Cîteaux, who remained its owners until the Revolution of 1789, the Clos de Vougeot is a Burgundian icon. Its 50.59 hectares have never been broken up and it retains its identity intact within the walls which were built to enclose it 5 centuries ago. Its wines are among the finest of the Grand Cru reds and it has held Grand Cru status since 31 July 1937. 
The château, (which adjoins the cellars and the winery with its giant presses dating back to the 12th and 14th centuries), is built in the Burgundian Renaissance style and is open to visitors. The Confrérie des Chevaliers du Tastevin holds its meetings or « chapters » here and therefore it is no surprise that the finest food and wine in France is found here.

The diversity of soils within the Clos de Vougeot makes up a sort of needle-point tapestry. At about 255 metres above sea-level, its upper end is gently sloping, with soil only some 40 cm deep, coarse-grained and gravelly over a limestone base. In the centre, at about 250 metres of altitude, the soil is still shallow (45 cm), brown, more clayey, overlying broken limestone. The lower portion (around 240 metres) has a brown soil which is deeper (90 cm) and lies on a layer of marl, rich in clay and alluvium. The rocks belong to the Jurassic period (175 million years BC). 

 

« Here's presence ! » exclaims Hugh Johnson's Wine Guide. Nowadays the vineyard is divided among numerous owners and for this reason no single description can be applied to the reds wines. There are, however, common features : very intense colour ranging from strawberry red to deep garnet ; a suave bouquet, redolent of springtime of blown roses at dawn, of violets in the morning dew, of moist mignonette... Add to these blackberry, raspberry, wild mint, liquorice and truffle... On the palate, the taste is masterful, rich, succulent and mellow, combining elegance and delicacy with meaty fullness. A long finish in the mouth and long aging potential (anything from 10 to 30 years and sometimes even more).

This mouth-filling and noble wine demands to be matched with food that is equally as rich, smooth, opulent, and complex. The emphasis therefore will normally be on musky and marbled meats: forerib of beef, braised lamb, roast veal with mushrooms or a nice game-bird (in sauce or simply roasted). The meat must not be too firm, thus allowing the tannins of the Clos de Vougeot to envelop it without being over-dominant.

Cheeses: preferably soft-centred cheeses such as Époisses, Langres, Soumaintrain, Saint-Florentin, and not forgetting Cîteaux, whose monks first established this famous vineyard.
Serving temperatures: 12 to 13 °C for young wines, 15 to 16 °C for older wines.

 

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