2010 Clos Vougeot, Grand Cru, Olivier Bernstein

2010 Clos Vougeot, Grand Cru, Olivier Bernstein

Product: 20101019751
2010 Clos Vougeot, Grand Cru, Olivier Bernstein

Description

Beautiful purple colour, with very open supple fruit, dense, rich and on the cusp of red and black. Very full in the mouth but nicely harnessed, a huge pleasure to taste with its energy of fruit and a lovely supple finish.
(Jasper Morris MW, BBR Buyer)
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About this WINE

Olivier Bernstein

Olivier Bernstein

In a very short space of time Olivier Bernstein has established himself as a new star in Burgundy, receiving superb press notices from his very first vintage, 2007 from both Jancis Robinson and Allen Meadows among others.

The range focuses on six grands crus from the Côte de Nuits: a trio from Gevrey-Chambertin, specifically Charmes-Chambertin, Mazis-Chambertin and Chambertin Clos de Bèze; along with Clos de Vougeot, Bonnes Mares and Clos de la Roche. These are supported by three 1ers crus, three white wines and a single village cuvee from Gevrey-Chambertin. Naturally, production of each wine is tiny, considering the low yields coming from old vines.

Bernstein comes from a family of music publishers, but left a promising corporate career to study oenology in Beaune. After working harvest at Domaine Rouget, which enabled him to meet the late Henri Jayer, during the 2002 vintage, he moved to Roussillon to found his own Domaine, Mas de la Deveze. He returned in Burgundy in 2007 to establish a négociant business.

Since then, Olivier has managed to get close to his vineyard sources. He now manages the vineyard work for all but one of his sources and – a wonderful opportunity – has managed to buy two of the vineyards he has worked with since the start: Gevrey-Chambertin Les Champeaux and Mazis Chambertin. It is rare for grand cru vineyards to change hands so this is a major coup.

These vineyards follow the common thread of old vines – more than 80 years old in the case of the Mazis – which enables Olivier to work with excellent raw material. During vinification the wines are very lightly handled, with a good proportion of stems included to maintain a lively thread throughout, while the barrels are made to order by master cooper Stéphane Chassin, who comes to taste the new vintage before deciding what type of toasting will suit each individual wine. The 1er and grand cru wines are matured in new wood from the start. This takes place in the new Bernstein headquarters, some marvellous reconditioned old cellars in the heart of Beaune.
Jasper Morris MW, Burgundy Wine Director and author of the award-winning Inside Burgundy comprehensive handbook
 

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Vougeot

Vougeot

Most of the wine produced in this small village comes from a single, walled Grand Cru vineyard, the famous Clos de Vougeot. The vineyard in its present form dates from 1336 (when it was first planted by monks of Cîteaux), although it was not until the following century that it was entirely enclosed by stone walls. 

Clos de Vougeot is both the smallest commune and the largest Clos in the Cote d’Or. It consists of 50 hectares of vineyards shared among 82 owners, with six soil types. There is quite a difference in quality between the upper (best) and lower (least fine) parts of the vineyard, though in medieval times a blend from all sectors was considered optimum.

Le Domaine de la Vougeraie makes a very fine white wine from Le Clos Blanc de Vougeot, first picked out by the monks of Cîteaux as being suitable ground for white grapes in the year 1110.

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Pinot Noir

Pinot Noir

Pinot Noir is probably the most frustrating, and at times infuriating, wine grape in the world. However when it is successful, it can produce some of the most sublime wines known to man. This thin-skinned grape which grows in small, tight bunches performs well on well-drained, deepish limestone based subsoils as are found on Burgundy's Côte d'Or.

Pinot Noir is more susceptible than other varieties to over cropping - concentration and varietal character disappear rapidly if yields are excessive and yields as little as 25hl/ha are the norm for some climats of the Côte d`Or.

Because of the thinness of the skins, Pinot Noir wines are lighter in colour, body and tannins. However the best wines have grip, complexity and an intensity of fruit seldom found in wine from other grapes. Young Pinot Noir can smell almost sweet, redolent with freshly crushed raspberries, cherries and redcurrants. When mature, the best wines develop a sensuous, silky mouth feel with the fruit flavours deepening and gamey "sous-bois" nuances emerging.

The best examples are still found in Burgundy, although Pinot Noir`s key role in Champagne should not be forgotten. It is grown throughout the world with notable success in the Carneros and Russian River Valley districts of California, and the Martinborough and Central Otago regions of New Zealand.

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Reviews

Customer reviews

The Wine Advocate92-94/100
Burghound93-95/100
Jancis18.5/20

Critic reviews

The Wine Advocate92-94/100
The 2010 Clos Vougeot impresses with its length and sheer purity. Red berries, flowers, mint and crushed rocks are all woven together in a focused, vibrant wine of notable pedigree. A virile, imposing finish rounds things out in style. There is no shortage of personality here. Anticipated maturity: 2020-2030.
Antonio Galloni - 29/02/2012 Read more
Burghound93-95/100
A brooding and reserved nose speaks primarily of intensely earthy dark berry fruit and game hints that precede the rich, complex and very serious middle weight plus flavors that display excellent intensity and stunning amounts of dry extract on the driving and explosive finish. This firmly tannic and youthfully austere effort is very much fashioned in the vein of a classic Clos de Vougeot and I especially admire the impeccable balance that should allow it to age for many a year. In a word, terrific. Drink 2025+. Don’t miss.
(Allen Meadows - burghound.com - March 2012) Read more
Jancis18.5/20
In the middle and slightly south. Rather broad and attractive. Meaty and lively on the nose. Broad and sumptuous. Very forward. Very fine. Drink 2016-2030.
(Jancis Robinson MW - jancisrobinson.com - March 2012) Read more