Le Musigny
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Domaine de la Vougeraie,
For laying down,
Two thirds new wood is used to produce this wine and it is terrifically rich and sumptuous, yet completely noble on the nose. It is one of those wines that needs constant re-sniffing and it tastes like an absolutely complete wine that reflects the majesty of Musigny.
Jasper Morris MW, Berrys' Burgundy Director Pierre Vincent’s reputation has been blossoming over the last few vintages, as critic’s rate his wines increasingly highly and repeated success at the International Wine Challenge has been rewarded with the Len Evans Trophy for consistency over 5 years. Pierre is looking to major on delicacy while building persistence, to which end the new oak component is being reduced and the whole bunch fermentation percentage increased. The Vougeraie 2011s were picked over 12 days, beginning on the 31st August.
Jasper Morris MW, Berrys' Burgundy Director Pierre Vincent’s reputation has been blossoming over the last few vintages, as critic’s rate his wines increasingly highly and repeated success at the International Wine Challenge has been rewarded with the Len Evans Trophy for consistency over 5 years. Pierre is looking to major on delicacy while building persistence, to which end the new oak component is being reduced and the whole bunch fermentation percentage increased. The Vougeraie 2011s were picked over 12 days, beginning on the 31st August.
Domaine de la Vougeraie,
For laying down,
Just three barrels as usual. Most bunches have been left with their stems while 20% have been painstakingly destemmed by hand. This is not just sensuous but majestic in scale, the fruit sliding across the palate in wave after wave, ever more powerful. Yet the finish is beautifully poised and with astonishing length. All singing, all dancing Musigny.
Jasper Morris MW, Burgundy Director
Jasper Morris MW, Burgundy Director
Two recent trends which have been continued here by winemaker Pierre Vincent are a slight reduction in the amount of new oak, which now mostly comes from the local forest of Cîteaux, and a slight increase in the use of stems during vinification. The latter is subtly judged though, as there is very rarely any outright feel of the stems in the bouquet or on the palate. 2010 is a tiny crop here, averaging out at 24 hl/ha across the cellar but the wines are magically concentrated.
