2013 Clos de Vougeot Grand Cru Cuvée Classique
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2023 - 2033
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François Labet is convinced that the “classic” 2013s are built to age, and will be for drinking after the 2014s. He noted that he’s bottling his wines later and later: the 2013s were bottled last July, after having spent three months in stainless steel tanks. My tasting notes say that this is an outstanding vintage for Château de la Tour.
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2022 - 2035
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François Labet started harvesting here on October 10, "as late as Clos de Tart and Confuron," and has made a rather classic style of wine thanks to the long hang time in 2013. "In past vintages, we've had to flirt with overripeness," he told me, "but there was no overripeness in 2013." Still, he noted, "our Clos Vougeot is becoming rounder due to climate change; after all, we're situated in a cold spot due to the influence of the combe." Although Labet does not use a destemmer, in 2013 he crushed a portion of his grapes. Like a number of his colleagues who vinify with whole clusters, he created "layers" in his fermenters, with a "slice" of crushed fruits at the bottom, followed by layers of whole clusters, crushed fruit, and so on.
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