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2013 Domaine de la Vougeraie Clos de Vougeot

Removed from a professional wine storage facility; Purchased from a private collector

Removed from a professional wine storage facility; Purchased from a private collector

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Ends Sunday, 7pm Pacific

RATINGS

91+ Stephen Tanzer

...Musky, slightly rustic nose shows more red than black fruits, with complicating notes of underbrush, herbs and pepper. Very rich, tactile, dry and backward, showing more minerality and medicinal reserve than primary berry or cherry fruit in the early going.

91-94Burghound.com

A highly floral nose combines notes of red berries and discreet spice elements with soil, game and humus undertones. The broad-shouldered flavors possess an unusually supple mid-palate that possesses fine concentration...

17.5Jancis Robinson

...Rather sappy and savoury on the nose – broad appeal. Certainly fully ripe...Light (perhaps lighter than the average grand cru) but fresh, well balanced and very disarming.

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.