Clos de Vougeot
A Grand Cru with an impressive history. Not only is it one of Burgundy's most historically significant vineyards, appellations and Grand Crus and one of the best known vineyards, but it also produces elegant and intense Pinot Noir wines of the highest quality.
The best wines from Clos de Vougeot
Clos de Vougeot is one of the most known vineyards in Burgundy's Cote de Nuits. Monks from the Abbey of Citeaux founded this Grand Cru in the twelfth century. Clos de Vougeot is well-known for its historic chateau and fully walled vineyard. The vineyard, which became a Grand Cru in 1937 is solely planted with Pinot Noir.
Clos de Vougeot is extremely fragmented today, with over 80 farmers owning 100 parcels. Chateau de la Tour which oversees roughly 5 hectares (12 acres), is the largest owner. Other well-known producers are Domaine Méo-Camuzet, Louis Jadot and A.F. Gros. The fragmentation has a considerable impact on the quality and type of wines. Each producer works with grapes from a specific section of the vineyard, resulting in noticeable differences in character and quality.
Where exactly is the Clos de Vougeot appellation?
Let's clear up the confusion about its status. Yes, Clos de Vougeot is an appellation. It has been one since 1937. However, with the introduction of the protected designation of origin, the 50.97-hectare vineyard also received Grand Cru status. So it is both: an appellation and a Grand Cru. That alone makes it something of a speciality in Burgundy. But the Clos de Vougeot, which is separated from the Chambolle-Musigny appellation only by the Rouge stream, has even more superlatives to offer. For example, it is the largest Grand Cru in the Côte de Nuits. But it gets even better: it is actually the largest clos (vineyard enclosed by a stone wall) in the world! Oh, and it is the first experimental vineyard in human history. But perhaps we should explain that in more detail.
It all began in 1098, when the monks of the Cistercian monastery of Cîteaux planted the first Pinot Noir vines around a wine press building they had erected in the middle of the vineyard. One plot after another was created. When the monks had finished, they finally built the stone wall. But their work was far from done. The Cistercians discovered that the vines were developing differently. So they began to research, examining the soil and the microclimate. The amazing thing is that the monks' research findings are still valid today! The only difference is that the vineyard no longer belongs to the church, but to around 80 winegrowers who meticulously cultivate their plots here.
Other Appellations
What grapes are grown in the Clos de Vougeot?
You may already have guessed. What began with the monks continues today. In other words, Pinot Noir is the big star – but not the only one. Pinot Lièbault is also permitted as a red grape variety. However, the quantities are marginal.
Plantings of Chardonnay, Pinot Gris and Pinot Blanc are also permitted. In theory, these may even make up to 15 per cent of the red wine from Clos de Vougeot. In practice, however, this is hardly ever used. Winemakers are also allowed to produce a white wine from the aforementioned light-coloured grapes. However, this is automatically downgraded from Grand Cru to Premier Cru. The Grand Cru classification is in fact reserved exclusively for wines made from Pinot Noir.
Climate and soils in Clos de Vougeot
Ah, here we are now dealing with the extremes of winegrowing. And yes, that starts with the climate. This is generally strongly continental, with hot summers and cold winters. However, frosts can occur early in autumn, which in turn often jeopardises the harvest. At least in parts of the Clos de Vougeot. This is because the stone wall creates very different microclimates. As a result, almost every winegrower has their own unique climate in their plots.
The soil is no less complex. On the upper slopes, it is characterised by white Jura limestone and flint. In the middle of the vineyard, however, a mixture of marl and limestone with iron-rich inclusions dominates. And on the lower slopes, you find alluvial soils with a high clay content.
What does a wine from Clos de Vougeot taste like?
Pinot Noir is known to be a true terroir grape, which reacts very sensitively to different soils and expresses their characteristics in the wines. This is precisely what makes it so difficult to describe a typical Clos de Vougeot. Because there isn't really one. In general, it can be said that a Clos de Vougeot combines the cool elegance of a Chambolle-Musigny with the power of a Gevrey-Chambertin, but that's about all they have in common.
When the grapes thrive on Jura limestone, the wines are usually very delicate, while those grown on a mixture of marl and limestone shine with a distinct spiciness. The wines from the alluvial soils are more fruit-forward. And when a winery also produces a cuvée from different parcels, the result is yet another set of characteristics. But what all Pinot Noir wines have in common is their enormous ageing potential. Fifteen years or more are no problem at all. To be honest, even a young Clos de Vougeot is already a great pleasure, but such a wine only reveals its true character after at least five years. So it is well worth exercising patience here.
What food goes well with wines from Clos de Vougeot?
Between us: it's quite possible that when enjoying a Clos de Vougeot, the food becomes completely secondary because the wines are so complex that they demand your full attention. Especially when tasting a Clos de Vougeot for the first time, it can be a little overwhelming. In such moments, we recommend giving the wine your full attention and putting the food on the back burner.
But of course, there are a few dishes that will take your taste buds to heaven when paired with a Clos de Vougeot. For example, duck confit with mustard and fennel vegetables. Or fried porcini mushrooms on sourdough bread. If you open a mature Clos de Vougeot to accompany this, drizzle a little truffle oil over the mushrooms. This will enhance the earthy tertiary aromas of the wine.