Clos Vougeot Grand Cru 2013 - Jacques Prieur
97/100 Wine Spectator
2013 The sky fell on us!
The years follow one another and look alike... After a difficult weather in 2012 and the hope of a serene year in 2013, the whims of nature decided otherwise !
Once again, the vine, throughout the vegetative cycle and up to the final maturity of the grapes, has met all that the natural elements can make it undergo : long and grey winter, dull and rainy spring, late bud-break, slow vegetative cycle, late flowering (2nd half of June) with coulure, millerandage and a month of July marked by violent hailstorms, particularly on the 23rd of July on the Côte de Beaune, resulting in large losses of harvest (from 10% to 100% depending on the location). All these climatic hazards resulted in a very significant drop in production. Fortunately August was hot, dry and sunny and September was mild and wet, which allowed the small quantity of grapes to reach maturity at the beginning of October (a late year with the harvest starting on October 2nd). However, one must remain very vigilant and be very reactive to the development of botrytis on the Chardonnay as to the date of harvest.
The general quality of the wines is not affected by these climatic inconveniences, the red wines are rather dense with a black fruitiness enhanced by spicy-acid notes, ripe, fresh and digestible tannins. The white wines are surprisingly aromatic with notes of yellow fruit, candied citrus and dried fruit. The mouth structure is rather coated with a fresh and lively finish.
GRAPE VARIETY & SURFACE AREA
Grape variety: 100% Pinot Noir with white juice on a plot of 1.28 hectares.
Large Clos of 50 hectares created by the Monks of Cîteaux. The Château du Clos Vougeot used to house their cellar, and is now used by the Confrérie des Chevaliers du Tastevin.
Clay dominates this terroir, which produces powerful and structured wines that are somewhat rustic in their early youth.
VINIFICATION & MATURING
The grapes are hand-picked, then sorted and completely destemmed. The vatting period lasted 21 days at controlled temperature in open wooden vats. We punch the cap twice a day during the active phase of alcoholic fermentation. The malolactic fermentation is 100% complete. Maturing is 100% in new oak barrels.
Maturing period: 20 months.
Tasted in November 2015
DRESS: Deep ruby red.
NOSE: Very fresh with notes of cherry, fresh almond, toast and leather.
PALATE: Dynamic with spicy, liquorice notes. Dense and deep tannins.
|Note||More than 97|
|Volume||12,50 % vol - 75 cl|
|Burgundy Classification||Grands Crus|
|Domains of Burgundy||Jacques Prieur|
|Prix||More than €150|