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Wine Description
The Story
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.
Vintage 1900
The 1900 vintage in Burgundy stands as a historic chapter in the region's winemaking legacy.
Weather Conditions: The weather conditions in Burgundy during the 1900 growing season were significant factors in shaping the character of the vintage. The year began with a mild winter, followed by a warm and dry spring, which allowed for an early budbreak and flowering. However, summer brought challenges, as it was cooler and wetter than usual, leading to some issues with ripening.
Burgundy 1900 Reds: The red wines of Burgundy from the 1900 vintage are legendary for their exceptional aging potential and complexity. These wines have achieved iconic status among collectors and connoisseurs.
Appearance: The 1900 Burgundy reds typically exhibit a deep garnet color with brick-red or amber hints, reflecting their considerable age.
Nose: On the nose, the 1900 Burgundy reds offer a beguiling bouquet of dried red fruits, forest floor, hints of earthiness, and subtle spice notes. The aromatic profile is a testament to the remarkable complexity of these wines.
Palate: In the mouth, the 1900 Burgundy reds are marked by their depth, concentration, and silky texture. The tannins, having aged gracefully, contribute to the wines' velvety mouthfeel. Surprisingly, the wines maintain a refreshing acidity, which is essential for their longevity. Flavors of dried cherries, blackcurrants, and nuances of truffle and spice intertwine harmoniously, creating a profound and enduring finish.
Overall Impressions: The Burgundy 1900 vintage is celebrated as one of the region's greatest years, producing wines of extraordinary quality and longevity. These wines have aged gracefully and continue to captivate wine enthusiasts with their complexity and character. They are a testament to the enduring excellence of Burgundy's Pinot Noir.
For collectors and connoisseurs, the 1900 Burgundy wines represent a pinnacle of excellence in the world of fine wine. While finding bottles from this vintage today can be a challenge due to their rarity and age, those fortunate enough to experience them are rewarded with a profound connection to Burgundy's rich winemaking heritage and the timeless quality that Burgundy wines can achieve.