Are you sure you want to perform this action?
Vougeot Petits Vougeots
Optimal consumption: 10 to 20 years
Ageing potential: 25 years
Producing commune: Vougeot.
Site: Vougeot is located bewteen Vosne-Romanée and Chambolle-Musigny.
The Petits Vougeots lie between the Clos de Vougeot and the 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.
The origine of the « climat » is linked to a spring « la petite Vouge » or « la Vougeotte ».
Soil: deep, stony and favoured with a good drainage.
by Véronique Boss-Drouhin
The wine offers a nice bright deep red colour. The nose is both intense and refined. The palate develops aromas of violet and small red and black red fruits (raspberries, Morello cherries, blackcurrant). With age, it evolves towards undergrowth, truffle and liquorice, on a delicate, round and voluptuous structure, typical of the appellation. Long-lasting taste.
The vagaries of the 2021 vintage have greatly affected yields, resulting in one of the smallest harvests Burgundy has ever seen. The reds are harmonious and elegant, with lower alcohol concentrations compared to previous vintages. It is a vintage with a rather Burgundian style showing fruitiness and a lot of freshness.Vintage review
Throughout its 93-hectare (230 acres) estate, Maison Joseph Drouhin has adopted organic viticulture practices since the late 1980s and biodynamic viticulture since the 1990s. Our credo is to provide « natural answers to natural problems ». All our practices show the greatest respect for the soil, the vine, and the environment. Our deliberately low production yields allow our grapes to reveal the precise expression of each terroir.
Harvest: grapes harvested by hands in open-work crates. If necessary, a careful sorting is proceeded.
Vinification: whole crop harvest of 20 to 50% depending on the vintage. In accordance with the terroir and the profile of the vintage, we do 2 to 3 weeks of fermentation and maceration in small open vats, marked by punching of the cap and pumping-over. The yeasts are indigenous (natural). Pressing in a vertical press. Separation of the ends of the presses based on tasting.
Ageing: in oak barrels including 25% of new barrels.
It lasts between 14 to 18 months.
Origin of the wood: oak grown in French high forest.
Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is 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.