Clos Vougeot Grand Cru
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2010: a small crop of beautiful grapes
After an interminably long, cold winter, proper spring weather set in during the month of April with above-average temperatures that enabled the vines to start growing quickly. Bud break took place over just a few days around the 20th of April. The poor, cool weather in June caused a great deal of coulure (shot berries) and flowering was upset as a result. The first two weeks of July were warm and sunny. Véraison (colour change) began at the usual time in mid-August, but lasted for several weeks due to rain and cool temperatures. The grapes took their time to ripen. Fortunately, sunny weather returned in early September and lasted for three weeks. A small crop with undersized berries and well-aerated bunches made it possible to maintain the fruit in good, healthy condition and obtain good ripeness. However, it took a great deal of reflection before deciding when to pick each plot. We did not react in a panic-stricken way to what was wrongly described as deterioration of the grapes!
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 25 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: 18 monthsTasting Notes
Tasted in November 2012
COLOUR: Deep, intense ruby-red with purplish highlights.
NOSE: Floral, with hints of rose, moss and fresh mushrooms.
PALATE: Spicy, concentrated and well-structured. Fresh, ripe, spicy tannin. Quite thick.
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