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2013 Chateau de La Tour Clos Vougeot

Not Currently In Auction

Latest Sale Price

October 10, 2021 - $130

Estimate

RATINGS

93Burghound.com

A dense nose features notes of very ripe plum, cassis, violet, spice, earth and tea nuances that are trimmed in moderate wood and menthol notes.

92The Wine Advocate

With a little aeration it reveals attractive blackcurrant pastille and Morello cherry scents, then later, a hint of dried orange peel. The palate is medium-bodied with supple tannin.

92Wine Spectator

A bright, cherry- and black currant—flavored red, accented by sweet spice, sandalwood and an underlying savoriness. The tannins are firm, yet the overall feel is one of elegance, with a long, detailed finish.

92+ Stephen Tanzer

Black cherry and licorice on the ripe but cool nose. Concentrated and deep but light on its feet, showing strong minerality and inner-mouth tension.

17Jancis Robinson

Polished, rather heady cocktail of briary autumnal aromas and some sweetness. Medium weight with tannins that become more assertive on the finish.

REGION

France, Burgundy, Côte d'Or, Côte de Nuits Villages, Vougeot, Clos de Vougeot

Clos de Vougeot is a walled vineyard that dominates the tiny commune of Vougeot in Burgundy’s Nuits-St.-Georges. The 124-acre Grand Cru vineyard includes a historic chateau that in 1945 was purchased by the Confrerie des Chevaliers du Tastevin, an organization devoted to promoting the traditions of Burgundy and its wines. The impressive chateau is the organization’s headquarters. Clos de Vougeot was established as a vineyard by Cistercian monks in the 12th century, then sold off to private owners after the French Revolution. The vineyard is unusual for a Grand Cru in that it includes land that runs down to the main road. The soil is light limestone with sand. Principal landowners are Chateau de la Tour, with 13 acres; Meo-Camuzet, 7.5 acres; Rebourseau, 5.5 acres; Louis Jadot, 5.3 acres; and Leroy, 5 acres.

TYPE

Red Wine, Pinot Noir, Grand Cru

This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.