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Biodynamic farming and non-interventionalist winemaking are at the heart of the approach at Domaine de la Vougeraie. The 2009s saw roughly a 25 days of maceration (including a week of cold soak) with one punch down a day. Once in barrel racking was kept to a bare minimum. A number of wines were bottled in late 2010 and early 2011. I tasted these wines with winemaker Pierre Vincent in March 2011.
"A fresh and very Gevrey nose speaks of wild red berry and underbrush aromas that precede very supple, round and sappy middle weight flavors that possess an utterly delicious finish that is shaped and supported by buried tannins and excellent length. This is quite good for its level. 88-91 Points"
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