Vougeot Premier Cru

Premier Cru
Vougeot Premier Cru

Grape Variety :

Pinot noir

Vineyard

Site: Vougeot is located bewteen Vosne-Romanée and Chambolle-Musigny.
Our Premiers Crus are near Clos de Vougeot, Musigny and Chambolle-Musigny les Amoureuses.
History & tradition: the village is known for its famous Clos (French for "enclosure") first planted and surrounded by a wall at the end of the 12th Century by the monks of Citeaux and on which they built a castle which is now the seat of the Confrérie des Chevaliers du Tastevin.
Soil: deep, stony and favoured with a good drainage.

Viticulture

Plantation density: 10,000 vinestocks/ha in order to extract as much as possible from the terroir and limit the production of each vine stock.
Pruning: Guyot.
Yield: 40 hl/ha - low on purpose, in order for the grapes to reveal every nuance of the terroir.
Grape supply: grapes and wines are purchased from regular supply partners (long-term contracts).
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.

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.

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.

Tasting note by Véronique Boss-Drouhin

The wine offers a luminous deep red colour. It develops aromas of violet and small red fruit (Morello cherry, blackcurrant). With age, it evolves towards undergrowth smells mingling with liquorice.
The mouth is delicate, round and ample. It is a wine full of harmony.

Vintage

The wines have more concentration but they are easy to taste. They all display deep colours. They are evolving nicely, increasing in complexity and elegance.

Serving

Temperature: 16°C (61-62°F).
Cellaring: 5 to 20 years.
Vougeot Premier Cru