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Clos Vougeot Grand Cru

Jacques Prieur Clos Vougeot Grand Cru Bouteille
  • Free Text

    2009: The weather was ideal for growing ripe grapes!
    After a long, cold winter, proper spring weather set in during the month of April with above-average temperatures that enabled the vines to grow vigorously. The warm, dry, sunny weather that occurred in the latter half of May led to quick, even flowering in the early-ripening plots (close to the dates in 2003), while flowering in the later-ripening plots was more spread out and uneven further to a significant drop in temperature in early June. However, sunshine remained above average!
    The weather was mostly good in July despite numerous storms that ended up accumulating water in certain plots. The ripening phase took place under perfect conditions. Sunshine and temperatures were above average throughout August and September, interrupted only by a few brief showers that had no adverse effect whatsoever.
    At Domaine Jacques Prieur, the harvest began in early September. The weather was ideal (warm and sunny) and there was no need to hurry. The grapes were in perfect condition and picking for each plot could be planned according to the perfect degree of ripeness.
    Initial impressions of wines from the 2009 vintage show that they are elegant, attractive, round, silky and full-bodied.

  • Grape Variety & Plot size

    Grape variety: 100% Pinot Noir on a 1.28 hectare plot

  • Terroir

    This 50-hectare clos (walled vineyard) was created by the Monks of Cîteaux. Their cellar was located in the Château du Clos Vougeot, which is now the headquarters of the Confrérie des Chevaliers du Tastevin.
    The soil his a large clay content, which accounts to the powerful, well-structured wines that have a rustic side when very young.

  • Vinification & Ageing

    The grapes were handpicked into small crates, then sorted and totally destemmed. The wine stayed on the skins for 19 days in temperature-controlled open oak vats. Pigeage (punching down the cap) was done twice a day during alcoholic fermentation.
    100% malolactic fermentation
    The wine was aged entirely in new oak barrels.
    Duration of barrel ageing: 22 months

  • Tasting Notes

    Tasted in October 2011
    COLOUR: Very beautiful, intense ruby-red colour.
    BOUQUET: Toasty and smoky, with floral menthol, and liquorice overtones.
    PALATE: Very tasty, spicy, powerful, and thick with tightly-knit, dense, ripe tannin.

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Objet Clos Vougeot Grand Cru
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