Domaine de la Vougeraie is a Burgundy producer and importer of numerous Grands Crus, Premier Crus and villages wines. Based in the village of Premeaux-Prissey in Nuits-St.-Georges, the domaine was founded in 1961 by Jean-Claude Boisset and his wife. Since then the family has acquired numerous domaines in Burgundy, other parts of France, and in California, Canada and Italy. The Boisset Family owns and operates one of France’s largest wine conglomerates. Domaine de la Vougeraie became what it is today when, in 1999, the son and daughter of the founder assembled 86 acres of vineyards across 28 Burgundy appellations and brought them all under the control of Domaine de la Vougeraie. The domaine’s Grand Crus include Bonnes Mares, Charmes-Chambertin Les Mazoyeres, Clos de Vougeot and Musigny.
Burgundy in eastern France is, if not the most famous and storied wine region in the world, certainly one of the top two or three. Its winemaking history dates from the Roman era, and its relatively small size and reputation for outstanding wines means that the best wines of Burgundy are generally among the world’s most prized – and costly – wines. At about 110,000 vineyards acres, Burgundy is only 40% as big as Bordeaux, and its system of dividing up vineyards into small, family-owned parcels makes understanding the wines of Burgundy a life-long pursuit for Burgundy enthusiasts. The three main grapes of Burgundy are Pinot Noir, Chardonnay and Gamay. Burgundy is a long, narrow, north-south running region consisting of five main areas. They are Chablis in the north, Côte D’Or, Côte Chalonnaise, Mâconnais and Beaujolais, which is just above the Rhone Valley. Pinot Noir and Chardonnay are grown throughout most of Burgundy but Gamay is grown primarily in Beaujolais. The appellation system and rules about labeling can be confusing and the system classifies regions, villages and even individual vineyards. Grand Cru is the most prestigious appellation category, followed by Premier Cru and many village and regional appellations.
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.