Prefer the old site?Launch →

Domaine de la Vougeraie

On my last visit to Domaine de la Vougeraie in the mid-2000s, I had to remove my jacket to get comfortable in the main cellar, as the temperature was entirely too warm for November. Back then, wines that began life with considerable promise were frequently too evolved, even tired, by the time they were bottled. Since that time, full temperature control has been installed in the cellars. Winemaker Pierre Vincent, who succeeded Pascal Marchand in 2006, does a pre-fermentation cold soak lasting five to seven days, using cold water to chill the wood vats to about 12 degrees C, as well as a week of further post-fermentation maceration with the temperature no higher than 30 degrees. Vincent is now making more use of whole-cluster vinification, as organic farming is bringing riper stems. He is also using less new oak than previously: about 30% for the village wines, 40% for the premier crus and 50% to 80% for the grand crus. All of the malos finished by July, except for the Nuits Damodes, which was still working at the time of my visit.

From 2012 Red Burgundies (Jan 2014) by Stephen Tanzer

Reviews

Wines

Sort by default

2012 Gevrey-Chambertin La Justice

Color: Red

Subscriber Access Only

You'll Find The Article Name Here

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.

- By Author Name on Month Date, Year