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2017 Domaine Georges Mugneret (Mugneret-Gibourg) Clos de Vougeot

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RATINGS

98Jeb Dunnuck

Bright cherry, framboise, sappy flowers, menthol, and spice box notes all emerge from the glass, and it's medium to full-bodied, with a tight, backward texture and a great finish.

96+ The Wine Advocate

...unwinding in the glass with notes of ripe cherries and berries that mingle with scents of peonies, exotic spices and loamy soil. On the palate, the wine is full-bodied, multidimensional and velvety textured, with a deep and concentrated core, refined structuring tannins and a long, sapid finish.

96Vinous / IWC

The palate is medium-bodied with grainy tannins and beautifully balanced with vivid red berry fruit, plus a liberal sprinkling of white pepper on the finish. Excellent.

93Burghound.com

...spice, herbal tea and earth-infused red and dark currant-scented nose. Once again there is excellent energy to the broad-shouldered and intense flavors that possess the usual level of youthful austerity on the dusty, sneaky long and powerful though somewhat grippy 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.