Joseph Drouhin Clos de Vougeot 2006
Pinot Noir from Burgundy, France
In the Côte de Nuits, nestled between Vosne-Romanée and Chambolle-Musigny, lie the Clos de Vougeot vineyard and its Château. Famous all over the world, it is a true masterpiece of Burgundy. The beautiful Château in the middle of the vineyards was built by the monks of the Cîteaux abbey in the latter part of the 12th Century. It is now the headquarters of the "Confrérie des Chevaliers du Tastevin" (the well-known wine society) and the setting for its prestigious banquets. The vineyard is situated on a gentle slope facing directly East. The soil is a mix of lime-stone with varying amounts of clay. The closest neighbour is Musigny on one side, and Grands-Echezeaux on the other. The only grape variety is Pinot Noir.
Clos de Vougeot has a deep red color. Aromas are reminiscent of raspberry and wild cherry. With time, the nose changes to more complex flavours such as stewed fruit and truffles. Well-balanced, distinctive and elegant, Clos de Vougeot has a good structure with refined tannins. It also has very good ageing potential, 10 to 20 years depending on the quality of the vintage.
Burghound.com - "As I have observed several times, Clos de Vougeot was particularly successful in 2006 and this example is in perfect keeping with that general tendency with an expressive, spicy and unusually open nose that offers up aromas of earth, red and dark berry fruit and hints of the sauvage that continue onto the ripe, intense and youthfully austere flavors that culminate with good power and length. Despite the obvious muscle, this is essentially a Clos de Vougeot of finesse as the tannins are really quite fine."
The Wine Advocate - "Reflecting their domaine's two, separately-vinified parcels, the Drouhin 2006 Clos Vougeot leads with smoky, charred grilled meat, resin, and blackberry. These aspects coalesce into a dense, sappy palate with hints of maple syrup adding a rich gloss to the resin and fruit themes. This lacks the mystery and refinement or the evocative length of the nearby Grands Echezeaux. In fact, it seems a bit diffident in finish, a condition for which we ruled out the possibility of a tainted cork. Perhaps on another occasion it would be more open. It still represents an impressive and very recognizable rendition of its site, and one that should be worth following for at least half a dozen years. "
Maison Joseph Drouhin Winery
Since 1880, Maison Joseph Drouhin has built a reputation for wines that primarily reflect their individual terroir and vintage. Faithfully preserving the individuality of each appellation, the Drouhin firm constantly strives for wines of breed, finesse and elegance.
A balance of tradition and modern techniques characterizes Joseph Drouhin winemaking and vineyard management: on site nursery, plowing, leaf removal, 100% hand harvesting, open fermenters, fermenting and aging in oak.
As a result of its historic location deep in the heart of Beaune, the quality of its vineyards and the expertise resulting from years of experience in the cultivation of vines and traditional vinification, Maison Joseph Drouhin is uniquely placed to uphold authentic Burgundian style.
Starting with Joseph Drouhin, who founded Maison Joseph Drouhin over a century ago, a great estate has evolved with important holdings in Côte de Beaune, Côte de Nuits, Chablis and, most recently, Oregon.
MAISON JOSEPH DROUHIN AWARDED ORGANIC CERTIFICATION Estate-grown Grapes of 2009 Vintage and later Now Officially Organic. Twenty years after Philippe Drouhin first began introducing organic practices to the vineyards making up the family company’s domaine (estate), Maison Joseph Drouhin (MJD), has been awarded organic certification for all grapes grown within its vineyards beginning with the 2009 vintage. View all Maison Joseph Drouhin Wines
About BurgundyView a map of Burgundy wineries
Burgundy is a small region, only about a fourth the size of Bordeaux. The narrow thread of vineyard land stretches from the city of Dijon to Lyon. The five main districts of Burgundy are – from North to South - Chablis, Côte d'Or, Côte Chalonnaise, Maconnais, and Beaujolais. Chablis is far removed geographically (above Dijon) and adheres to its own classifications. Beaujolais is its own region due to grape variety, vinification methods and regulations. Leaving us with the Côte d'Or, Côte Chalonnaise and Maconnais as the heart of Burgundy.
Grapes of the region are easy to remember - Pinot Noir for reds, Chardonnay for whites. Burgundy can be called home for both varietals, despite their increasing presence in every winemaking country. In this area red wines out number whites, although the quality for both is unparalleled.
A bit of History...Once owned and run by the church and nobility, the vineyards of Burgundy were seized during French Revolution and sold off piece by piece. Further separation occurred with Napoleonic Law, which ordered that inherited land be divided among children equally. These two factors put Burgundy where it is today – a myriad of vineyards and villages, each with a number of growers and producers.
NégociantsBurgundy is organized by plots of land and labeled as such. About half of Burgundy works on a négociant system. Growers of small plots sell grapes, or more often, barrels of already made wine, to négociant houses who then blend it with other wines from that region and put it under their label. While the négociant system may sound like a way to produce mass amounts of anonymous wines, that is, luckily, not the case. Wines are labeled with a sense of place, so you know what land you are getting. There are some négociant houses that are much more renowned and consistent than others, and for the most part, the system works. But times are changing. Some growers are purchasing more land and making the wine on their property, under their label, for more consistency. On the other side, négociant houses are buying up their own vineyards so they will have more control over winemaking.
Classification SystemThe classification system is similar to a pyramid. At the base of the pyramid is the most basic of the classifications, the Burgundy AC, meaning grapes can come from anywhere in the Burgundy region. Next up is a village wine, such as Côte de Beaune or Côte de Nuits, or the villages within these regions, like Givery-Chambertin or Puligny-Montrachet. The label will say Appellation Puligny-Montrachet Controlée. At the next level is the premier cru. A wine that says Puligny-Montrachet 1er Cru will still be Appellation Puligny-Montrachet [premier cru] Controllée, but may include the premier cru vineyard name, such as Les Pucelles. At the tip of the pyramid are the grand cru vineyards. There are only 30 in the Côte d'Or and the name of the vineyard is the appellation name.
About France - Other regionsWhen it comes to wine, France is a classic. Classic blends, grapes and styles began in the country and they still remain. Think about it - people ask for a Burgundian style Pinot Noir, they refer to wines as Bordeaux or Rhone blends - Champagne even had to pass a law to stop international wineries from putting their region on the label of all sparkling wine.
The top regions of France are: Bordeaux, Burgundy, Champagne, Languedoc-Roussillon, Loire, Rhone. And these regions are so diverse! It makes sense that wine regions throughout the world try to emulate their style. Pinot Noir, Chardonnay, Cabernet Sauvignon and Syrah are no longer French varieties, but international varieties. They may not be the leader of cutting edge technology or value-priced wines, but there is no doubt that they are still producing wines of great quality and diversity.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.