Clos de Vougeot 2024 Domaine Tortochot

Tasting Note

Aromas of dark cherry and wild raspberry come to the forefront, immediately followed by subtle hints of rose petals and forest soil. The palate is restrained, with cool undertones; its foundation lies not so much in massiveness as in refined, chalky tannins. The mid-palate reveals rich flavor nuances reminiscent of dried red orange and crushed stone. The finish, with hints of iron and red berries, lingers for a long time. The wine is still quite dense, so it will take several years to fully develop its flavor; if you decide to open the bottle sooner, it is recommended to give the wine enough time to breathe in a decanter.

Grape Varieties

Clos de Vougeot 2024 is made from 100% Pinot Noir. Tortochot estate cultivates only a tiny plot, 7 rows of old vines of this Grand Cru, the harvest from which amounts to only about 3 barrels in a typical year. Old vines yield a small harvest but deliver high concentration in each berry. It is this, and not extraction in the cellar, that accounts for the richness of this wine.

Cellaring Potential

Best enjoyed between 2027 and 2038. The 2024 vintage will need several years for its chalky tannins to mellow and its aroma to fully unfold. It will reach its peak drinking window around 2032. Store at a temperature of 12–14 °C in a horizontal position in a place protected from vibration. Younger vintages will be even more enjoyable if decanted for 1 hour before serving to allow them to breathe.

The Producer

Domaine Tortochot sits in the middle of Gevrey-Chambertin with a set of holdings most estates would envy: four Grand Crus, including Chambertin itself, plus Mazis-Chambertin, Charmes-Chambertin, and a sliver of Clos de Vougeot that yields about three barrels a year. Chantal Michel-Tortochot, fourth generation, has run the place since her father's death in 2001, after swapping a finance career in the petrochemical industry for an oenology degree at Dijon. Around 11 to 12 hectares are spread across 34 plots in Gevrey, Morey-Saint-Denis, Chambolle-Musigny, and Vougeot. Farming has been chemical-free since 2005, organic-certified since 2013. Vines are planted at 10,000 per hectare, yields cut hard, and the wines go into barrel unfiltered. Pinot Noir does the heavy lifting, as it should here.

Terroir & Climate

Clos de Vougeot is Burgundy’s largest vineyard surrounded by stone walls; its 50-hectare area is divided among more than 80 owners, and no two plots share the same characteristics. The Tortochot plot is located within this “patchwork quilt” woven from Jurassic limestone, marl, and clay with a high iron content. This plot, consisting of seven rows, derives its richness not from extraction but from the age of the vines. The climate is continental: hot summers, cold winters, and a risk of spring frosts. In addition, the stone walls themselves create a unique microclimate, making it warmer, drier, and quieter here than on the higher slopes, which are exposed to strong winds.

Winemaking

The grapes are cooled to a temperature of about 10 °C before fermentation begins, followed by 4-5 days of cold maceration. Fermentation takes place using natural yeasts. In recent vintages, to preserve the freshness characteristic of warm years, about 25% of the grapes are used as whole clusters, while the remainder are destemmed. Pressing is carried out gently using a pneumatic press. The aging period is longer than that of the “Premier Cru” cuvée, with about 50% new French oak barrels used for Grand Cru wines. No fining or filtration is performed. This last choice is of great importance. Thanks to this, the texture and aromatic nuances are preserved; however, it should be noted that sediment may form over time during aging.

Food Pairing

A Pinot Noir Grand Cru of this caliber is best served at a cozy dinner table. Recommended pairings:

• Roasted duck with morel mushrooms and a light sauce. The aroma of the mushrooms highlights the wine’s nuances, reminiscent of forest floor
• Simply roasted pigeon or partridge
• A traditional dish of this region—“Bœuf Bourguignon” (beef braised over low heat, known for its tenderness, which harmonizes well with the wine’s tannins)
• For cheeses, try “Époisses” or aged Comté

Serve at 16–17 °C. If you drink the wine before it has fully matured, its aroma will be muted.