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Domaine de la Vougeraie Vougeot Clos du Prieure Blanc 2003

Chardonnay from Vougeot, Cote de Nuits, Cote d'Or, Burgundy, France
    0% ABV
    • WS93
    • W&S92
    • WS92
    • RP91
    • W&S92
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    Winemaker Notes

    Vougeot is located in the Côte de Nuits, between Chambolle-Musigny and Vosne-Romanée, just to the south of Dijon. Located in the climat known as Le Village, it is separated from the neighbouring vines by a small track to the west and a stream to the East, the Vouge, which gave its name to the village and to our Domaine. The southern edge is bounded by the road leading to the Château du Clos de Vougeot.

    A good first nose, quite closed, which opens after aeration to reveal mineral notes, almost chalky, complimented by floral and menthol fragrances. It's like a sunny garden.

    Palate: The attack is clean, the mouth voluptuous, yet elegant, with aromas of bitter almond, held together by good acidity which brings its crispness to the fore. With a length worthy of a 1er cru, it has a savory finish.

    Critical Acclaim

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    Domaine de la Vougeraie

    Domaine de la Vougeraie

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    Domaine de la Vougeraie, , France - Other regions
    Domaine de la Vougeraie
    Le Domaine de la Vougeraie was founded in 1999, uniting under a single signature the 91 acres of vineyards owned by the Boisset family. Our vineyards are in 30 different appellations in the Côte d'Or, with two-thirds in the Côte de Nuits and one-third in the Côte de Beaune. Our first vineyard, purchased by Jean-Claude and Claudine Boisset in 1964, is the single vineyard Gevrey-Chambertin "Les Evocelles", and our latest jewel, the Vougeot Premier Cru "Le Clos Blanc de Vougeot" Monopole is part of our 24 acres in the Vougeot appellation. Pierre Vincent, our winemaker, focuses on the pure expression of Burgundian terroir using organic farming and biodynamics, respecting the environment and making truly unique wines. We are proud to announce that 100% of our vineyards are certified organic by Ecocert since the 2007 harvest.

    Named “Oenotria” by the ancient Greeks for its abundance of grapevines, Italy has always had a culture that is virtually inextricable from wine. Wine grapes are grown just about everywhere throughout the country—a long and narrow boot-shaped peninsula extending into the Mediterranean and Adriatic Seas. The defining geographical feature of the country is the Apennine Mountain range, extending from Liguria in the north to Calabria in the south. The island of Sicily nearly grazes the toe of Italy’s boot, while Sardinia lies to the country’s west. Climate varies significantly throughout the country, with temperature being somewhat more dependent on elevation than latitude, though it is safe to generalize that the south is warmer. Much of the highest quality viticulture takes place on gently rolling, picturesque hillsides.

    Italy boasts more indigenous varieties than any other country—between 500 and 800, depending on whom you ask—and most wine production relies upon these native grapes. In some regions, international varieties have worked their way in, but their use is declining in popularity, especially as younger growers begun to take interest in rediscovering forgotten local specialties. Sangiovese is the most widely planted variety in the country, reaching its greatest potential in parts of Tuscany. Nebbiolo is the prized grape of Piedmont in the northwest, producing singular and age-worthy wines at its best. Other important varieties include Montepulciano, Trebbiano, Barbera, Nero d’Avola, and of course, Pinot Grigio.

    Primitivo

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    Responsible for inky, brambly, and ripe-fruited wines, Primitivo bears more than a passing resemblance to Zinfandel—and there’s a very good reason for this. Depending on whom you ask, the two varieties are either one and the same, or extremely similar clones of a third variety—the Croatian Tribidrag. Primitivo was brought to Italy from Croatia in the late 1800s and became an important variety in the hot, dry region of Puglia in the country’s south. Primitivo is sometimes labeled as Zinfandel for export.

    In the Glass

    The flavors of Primitivo are, naturally, very similar to those of Zinfandel, but often it is somewhat earthier, leaner, and more structured, with lower alcohol. Typical characteristics include ripe berry fruit, plum, black pepper, fresh earth, and sweet baking spice.

    Perfect Pairings

    Primitivo pairs best with full-flavored, hearty meat dishes like roasted lamb, beef brisket, hamburgers, or anything barbecued. Alcohol levels tend to be lower than those of Zinfandel, which means it can pair with slightly spicy cuisine like Indian curries, meatballs with Moroccan seasonings, or beef fajitas.

    Sommelier Secret

    The link between Primitivo and Zinfandel is quite a recent discovery. The two were believed to be siblings until 2001, when grape geneticists at UC Davis identified them as identical. While European producers are allowed to use the two names interchangeably, the US does not yet permit this.

    LNI1VOVOPW303_2003 Item# 103462

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