Burgundy | Les Petits Vougeots
GRAPE : 100% Pinot Noir
ORIGIN & SOILS : Communal appellation of the Côte de Nuits district (dept. of Côte-d’Or). The name Vougeot immediately calls up the name of that famous vineyard, the Clos de Vougeot. But this village of the Côte de Nuits has other fine vineyards. The name itself derives from that of the little river Vouge. The powerful abbey of Cîteaux established these vineyards in the 12th century and laid the foundations of their long brilliant reputation. The appellation was formally instituted in 1936. The vines grow at altitudes between 240 and 280 metres. Those on the upper slopes occupy shallow brown limestone soils. The soils on the lower slopes are limestones, fine-textured marls, and clays. These plots lie very close to the northern part of the Clos de Vougeot.
WINE MAKING PROCESS & MATURING : Handpicked harvest and first fermentation in stainless steel tank during 15 days. Second fermentation in oak barrels (30% max new casks). Maturation during 15-18 months in cellar for ageing, stored in barrels.
TASTING NOTES : Red Vougeot has close affinities with its illustrious near neighbours (Clos de Vougeot, Musigny, Chambolle-Musigny Les Amoureuses). Its colour is between crimson and purple - deep, dark and luminous. It develops aromas of violet and small fruits (Morello cherry, blackcurrant). When older, it leans towards underbrush, fallen leaves and truffle over animal notes. In the mouth, it has a foursided structure but its tannins are nonetheless delicate. The attack is straightforward, acidity and chewiness are harmoniously balanced, and the finish often carries a hint of liquorice.
SERVING TEMPERATURE : 14 to 15°C
FOOD ACCOMPANIMENT : The solid build of this wine hides, in fact, a certain delicacy, soon revealed by its length in the mouth and its liquorice-tinted finish. For this reason, this great Côte de Nuits red demands dishes equally intense in flavour. Meat dishes must be tender and melting, such as roast fowl, roast lamb, or feathered game. Even four-footed game, braised or stewed, will prove a worthy partner. 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 flavored, shoft-centred cheeses like Reblochon or Vacherin will make a good match. GOOD FOR : 20-25 years according to the vintage year.
GRAPE : 100% Pinot Noir
ORIGIN & SOILS : Communal appellation of the Côte de Nuits district (dept. of Côte-d’Or). The name Vougeot immediately calls up the name of that famous vineyard, the Clos de Vougeot. But this village of the Côte de Nuits has other fine vineyards. The name itself derives from that of the little river Vouge. The powerful abbey of Cîteaux established these vineyards in the 12th century and laid the foundations of their long brilliant reputation. The appellation was formally instituted in 1936. The vines grow at altitudes between 240 and 280 metres. Those on the upper slopes occupy shallow brown limestone soils. The soils on the lower slopes are limestones, fine-textured marls, and clays. These plots lie very close to the northern part of the Clos de Vougeot.
WINE MAKING PROCESS & MATURING : Handpicked harvest and first fermentation in stainless steel tank during 15 days. Second fermentation in oak barrels (30% max new casks). Maturation during 15-18 months in cellar for ageing, stored in barrels.
TASTING NOTES : Red Vougeot has close affinities with its illustrious near neighbours (Clos de Vougeot, Musigny, Chambolle-Musigny Les Amoureuses). Its colour is between crimson and purple - deep, dark and luminous. It develops aromas of violet and small fruits (Morello cherry, blackcurrant). When older, it leans towards underbrush, fallen leaves and truffle over animal notes. In the mouth, it has a foursided structure but its tannins are nonetheless delicate. The attack is straightforward, acidity and chewiness are harmoniously balanced, and the finish often carries a hint of liquorice.
SERVING TEMPERATURE : 14 to 15°C
FOOD ACCOMPANIMENT : The solid build of this wine hides, in fact, a certain delicacy, soon revealed by its length in the mouth and its liquorice-tinted finish. For this reason, this great Côte de Nuits red demands dishes equally intense in flavour. Meat dishes must be tender and melting, such as roast fowl, roast lamb, or feathered game. Even four-footed game, braised or stewed, will prove a worthy partner. 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 flavored, shoft-centred cheeses like Reblochon or Vacherin will make a good match. GOOD FOR : 20-25 years according to the vintage year.
GRAPE : 100% Pinot Noir
ORIGIN & SOILS : Communal appellation of the Côte de Nuits district (dept. of Côte-d’Or). The name Vougeot immediately calls up the name of that famous vineyard, the Clos de Vougeot. But this village of the Côte de Nuits has other fine vineyards. The name itself derives from that of the little river Vouge. The powerful abbey of Cîteaux established these vineyards in the 12th century and laid the foundations of their long brilliant reputation. The appellation was formally instituted in 1936. The vines grow at altitudes between 240 and 280 metres. Those on the upper slopes occupy shallow brown limestone soils. The soils on the lower slopes are limestones, fine-textured marls, and clays. These plots lie very close to the northern part of the Clos de Vougeot.
WINE MAKING PROCESS & MATURING : Handpicked harvest and first fermentation in stainless steel tank during 15 days. Second fermentation in oak barrels (30% max new casks). Maturation during 15-18 months in cellar for ageing, stored in barrels.
TASTING NOTES : Red Vougeot has close affinities with its illustrious near neighbours (Clos de Vougeot, Musigny, Chambolle-Musigny Les Amoureuses). Its colour is between crimson and purple - deep, dark and luminous. It develops aromas of violet and small fruits (Morello cherry, blackcurrant). When older, it leans towards underbrush, fallen leaves and truffle over animal notes. In the mouth, it has a foursided structure but its tannins are nonetheless delicate. The attack is straightforward, acidity and chewiness are harmoniously balanced, and the finish often carries a hint of liquorice.
SERVING TEMPERATURE : 14 to 15°C
FOOD ACCOMPANIMENT : The solid build of this wine hides, in fact, a certain delicacy, soon revealed by its length in the mouth and its liquorice-tinted finish. For this reason, this great Côte de Nuits red demands dishes equally intense in flavour. Meat dishes must be tender and melting, such as roast fowl, roast lamb, or feathered game. Even four-footed game, braised or stewed, will prove a worthy partner. 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 flavored, shoft-centred cheeses like Reblochon or Vacherin will make a good match. GOOD FOR : 20-25 years according to the vintage year.