Vougeot Clos du Prieuré La Vougeraie 2018

Lot presentation

Vougeot Clos du Prieuré La Vougeraie 2018

The wine

The Pinot Noir that makes up this cuvée was planted between 1901 and 1981, enjoying the influence of chalky soil rich in pebbles and limestone. 80% of these vines come from massal selection, and all have been grown organically since 1997. The domain progressed to biodynamic production in 2001. Yields are limited to 14hl per hectare.
In the cellar, the grapes are vinified in whole harvests and transferred to vats using gravity. They macerate in the cold for 5 days before undergoing a vertical pressing. The wine is matured for 16 months in casks (with up to 18% new wood), then for a further month in vats.
In the glass we find a ruby red wine with an aromatic bouquet of red fruit (raspberry, cherry, redcurrant) and flowers (violet). Its palate is structured by delicate tannins. We recommend waiting a few years before savouring this wine with strong cheese or a pumpkin gratin.

Founded in 1999, the estate brings together the finest vineyard holdings patiently acquired by the Boisset family since the 1960s, reflecting a meticulous and uncompromising vision of Burgundian winemaking. The story began in 1964 with the purchase of Les Evocelles in Gevrey-Chambertin, the family’s very first parcel. Over the decades, the vineyard steadily expanded to include some of the Côte de Nuits’ and Côte de Beaune’s most celebrated appellations.
Today, the estate extends across around 52 hectares divided between more than 60 individual parcels. Most are planted to Pinot Noir, alongside a smaller proportion of Chardonnay, including several exceptional Grands Crus and Premiers Crus such as Musigny, Bonnes-Mares, Clos de Vougeot, Charlemagne and Bâtard-Montrachet.
Organic farming came first, followed by biodynamic viticulture, certified since 2001, driven by the conviction that living, healthy soils produce wines of greater purity and more compelling expression. Both Pinot Noir and Chardonnay are harvested by hand before each parcel is vinified separately. Fermentations rely on native yeasts, while carefully judged ageing allows each terroir to reveal its individual character.
The wines are defined by their aromatic definition, precise energy and depth, combining finesse with outstanding ageing potential. Whether mineral-driven whites or elegant reds, they rank among the finest wines of contemporary Burgundy and are highly sought after by collectors and fine-wine lovers around the world.