Winemaker Notes
Professional Ratings
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Wine & Spirits
This historic 5.63 acres of white grapes provided monks with their white wine at the Clos de Vougeot. The Boisset family has farmed the site under biodynamics since 2001, mainly chardonnay (95 percent), with a little pinot gris and blanc in the mix. That farming as well as the quality of the terroir both play a role in the performance of this wine at such a high level through two significantly different vintages, in 2013 and 2012 (below). The 2013 emphasizes kinetic energy, a fragrant chardonnay that washes over the palate like a river of stones. The depth and density of flavor is more about pale earthiness than fruit, the texture broad and lush, the firm finish hinting at spice. Sophisticated and elegant, this will gain from five years or more in the cellar.
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Robert Parker's Wine Advocate
The 2013 Clos Blanc de Vougeot has mintiness on the nose that is very attractive. The palate is well balanced and quite exotic in style with mint, juniper and orange-zest notes and an energetic, racy finish that lingers in the mouth. Excellent. Range: 90-92
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Wine Spectator
Lime and lime blossom aromas lead off, with apple, lemon and spice notes underneath. Though on the slim, linear side, this is balanced and ends with a chalky feel. Drink now through 2019.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
Containing the largest Grand Cru in all of the Côte d’Or, Vougeot, the village, takes its name from the small stream flowing through it, called Vouge. Over three quarters of the village retains Grand Cru status, and a single vineyard at that: Clos de Vougeot (or simply, Clos Vougeot). Its mass—over 50 ha—retains the single name chiefly for historic reasons.
But today, Clos de Vougeot contains over 80 owners and shows significant soil and slope variations within its boundaries. The top, bordering Musigny and Grands Echezeaux, is calcareous and gravelly on oolitic limestone and exhibits wonderful drainage. The middle sections are limestone, gravel and clay with less of a slope. The lower part has little slant and is mostly made of clay. Historically the diverse parcels were blended but today the abundance of owners means that everyone has his own style. Exploring and understanding them is part of the allure of Clos de Vougeot.
In general a fine Clos de Vougeot when young will be dense and dark but juicy, with a pronounced austerity, and needs a good ten years to bring it to its full potential.