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2019 Henri Rebourseau Clos de Vougeot

Light label condition issue

Removed from a professional wine storage facility

Removed from a professional wine storage facility

Ends Sunday, 7pm Pacific


95Wine Spectator

A graceful, delineated red, boasting black cherry, plum, iron and earth flavors framed by vanilla and oak spices. Delivering a dense matrix of fine-grained tannins, this is also fresh and focused on the spiced aftertaste.

90Vinous / IWC

...high-toned bouquet with dark berry fruit, a touch of fresh prune and dark honey. The palate is plush and quite decadent.


Henri Rebourseau

Domaine Henri Rebourseau traces its history to the late 18th century, when Claude Rebourseau settled in Burgundy and began a winemaking family dynasty. The family acquired vineyards for several generations, and by the late 20th century the estate includes 35 acres primarily in Clos de Vougeot and Gevrey-Chambertin. Today the estate is run by Jean de Surrel, a descendant of the founder. The estate has Grand Cru parcels in Clos de Vougeot, Charmes-Chambertin, Mazis-Chambertin, Chambertin, and Clos de Beze.


France, Burgundy, Côte d'Or, Côte de Nuits, 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.


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.