Clos de Vougeot Grand Cru "Vieilles vignes" (Red)
La Côte de Nuits - Pinot Noir
Durée de conservation
5 to 20 years
Température de service
15 to 17°C
This beautiful and very old, 1.43 hectare vineyard parcel, planted in 1934 at a density of 12,000 vines per hectare, is located in Les Hautes Baudes in the middle of the Clos, on the Flagey Echezeaux side. It allows an average yield of 33 hl/ha. Here, the shallow soil, lying over a slab of Bajocian limestone, is richer in brown clay; the gentle slope provides natural drainage; in the lower part of the vineyard, the soil structure is lightened by fine silt.
Harvested by hand and placed in perforated crates; sorted in the vineyard and again at the winery; the grapes go into tank whole; long, cold pre-fermentation period: 10 days at 10°C; fermentation with indigenous yeasts; daily cap punching operations, gradually decreasing in frequency and intensity; total vatting time of 20-23 days. One week’s settling followed by 10-14 months' ageing on the lees in oak barrels, of which 75% are new. Oak cask wood from the centre of France, which has undergone a gentle, low intensity toasting. The wine is racked two months before bottling, which is carried out without fining but after a light rough-filtration.
Notes de dégustation
The Domaine strives to draw out the full expression of the fruit and varietal aromas. The prolonged period spent in vat enables the perfect extraction of the colour potential and soft, silky tannins. The finesse of the wines’ ageing enhances their roundness and adds subtle notes of oak. Clos Vougeot draws extraordinary power and complexity from its terroir. The wine displays a particularly intense colour, fine fleshy sap, and an elegant bouquet where red berry aromas mingle with notes of violets and liquorice.
The perfect wine for laying down, waiting to enjoy it can be a test of patience. The reward comes when the matured wine is paired with soft, rich foods: tender red meat marbled with fat, roast veal with mushrooms, breast of duck, soft cheeses such as Epoisses or even better (to pay tribute to the Clos’ origins), some Abbaye de Citeaux cheese. Decanting will intensify its noble aromas.