2020 Volnay Clos des Ducs 1er Cru
France
Volnay
Burgundy
Red
Pinot Noir (2022 vintage)
00
2020
2026 - 2055
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“We were counting the days from flowering and estimating when we would pick,” said Guillaume d'Angerville, the most debonair winemaker in the Côte d’Or, when I visited his picturesque winery, which is actually within the Clos des Ducs. “As the season went on, we had 38°C in July. [Winemaker] François Duvivier came back from his holiday on August 10 and called me in Brittany. He said, “You have to come back.” So we brought the harvest date forward to August 19. Normally, we are on the later end of picking compared to others, but we were among the first to start. It was a difficult choice because we thought we might not have the phenolic maturity, but I didn’t want to risk high alcohol. The 2020 does not show the dryness or lack of rainfall, and I think the vines are adjusting to the change in the climate. The wines are becoming more classic with recent solar vintages since 2015. I also think biodynamics help. There is an extra element of distinction in the 2020, which shows purity, elegance and linearity. I would put 2019 and 2020 in the same group, whereas 2018 has slightly less tension.” The 2020s from d’Angerville benefit from that early picking, retaining a sense of balance and poise. They are quite serious Volnays that will benefit from longer cellaring than those from other producers. Predictably, the Clos des Ducs is Grand Cru in all but name, closely followed by a wonderful Les Champans.
00
2023
2026 - 2048
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Guillaume d’Angerville welcomed me at his Volnay estate with his daughter, Margot, who is taking an increasingly active role in its running. “The 2023 was a solar vintage,” Guillaume tells me. “We had a very early start to the season with an almost too fine flowering with plenty of bunches. We had a little rain in June and July that was welcome as it was still very dry. The one thing I will always remember happened in late August: we had a significant heat wave. This put its mark on the vintage. There was no forecast that it would be so severe. So, the wines are higher in alcohol than we like them to be with higher pH. We started the picking on September 4, stopping at 1 p.m. as it was so hot. We didn’t do that even in 2003. Everyone says there are enormous yields, but here they are marginally higher than recent averages, and, in fact, lower than in 1999 with respect to Premier Crus. It is a generous crop, but not as generous as people think. The fermentation was normal. I think they will be bottled a little earlier than other vintages as they don’t have so much to gain.”
This was a tale of two vintages. As I expressed during my tasting, the entry-level Volnays, the Village and blended Premier Cru (without vineyard designation) and maybe the Clos des Angles do not disguise the mark of the heat wave. Ascending into the Volnay Premier Crus, they could almost be born in a cooler vintage, the Champans challenging the supremacy of the Clos des Ducs monopole this year.
00
2022
2028 - 2050
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Anyone who has watched the brilliant TV drama Succession will know that handing a business on to your children can be fraught with difficulties. Thankfully, there is not the same melodrama that confronted poor old Logan Roy as his children fought to be his rightful heir. In the case of this historic Volnay name, Guillaume d’Angerville made it clear that he was not interested in selling the estate. That doesn’t mean it is easy just to hand a property to your son or daughter. It is a life-changing decision, one that requires a lifetime of commitment. When visiting this year, I was introduced to d’Angerville’s daughter Margot, who is ostensibly learning the ropes over the following months.
With respect to the 2022 vintage, I asked d’Angerville to offer his perspective. “We didn’t have any burnt berries despite the high temperatures,” he tells me, “but flowering did not go that well. The main challenge was finding the right date for harvest. I think, given everything, the 2022 vintage gave us wines that are fresh and with good tension. Given my experience in 2020, we picked early, from August 23 and over the following week. Everything was de-stemmed like normal, nothing different from other seasons, no pigeage, which is a family tradition as we don’t want to crush the seeds. The fermentation went as normal. The alcohol levels are around 13% to 13.5%, higher than the previous year. The Premier Crus will be bottled between March and May. They seem to be advancing quite quickly, as the malos were quite early. This is partly because we have reduced the amount of SO2 at vinification. We now use about one-third of the amount compared to 20 years ago.” I ask d’Angerville about the impact that biodynamics has on the vines. “I think biodynamics reduces the 100-day cycle. That used to be the case, but now it is 92 or 93 days.”
00
2022
2026 - 2048
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Anyone who has watched the brilliant TV drama Succession will know that handing a business on to your children can be fraught with difficulties. Thankfully, there is not the same melodrama that confronted poor old Logan Roy as his children fought to be his rightful heir. In the case of this historic Volnay name, Guillaume d’Angerville made it clear that he was not interested in selling the estate. That doesn’t mean it is easy just to hand a property to your son or daughter. It is a life-changing decision, one that requires a lifetime of commitment. When visiting this year, I was introduced to d’Angerville’s daughter Margot, who is ostensibly learning the ropes over the following months.
With respect to the 2022 vintage, I asked d’Angerville to offer his perspective. “We didn’t have any burnt berries despite the high temperatures,” he tells me, “but flowering did not go that well. The main challenge was finding the right date for harvest. I think, given everything, the 2022 vintage gave us wines that are fresh and with good tension. Given my experience in 2020, we picked early, from August 23 and over the following week. Everything was de-stemmed like normal, nothing different from other seasons, no pigeage, which is a family tradition as we don’t want to crush the seeds. The fermentation went as normal. The alcohol levels are around 13% to 13.5%, higher than the previous year. The Premier Crus will be bottled between March and May. They seem to be advancing quite quickly, as the malos were quite early. This is partly because we have reduced the amount of SO2 at vinification. We now use about one-third of the amount compared to 20 years ago.” I ask d’Angerville about the impact that biodynamics has on the vines. “I think biodynamics reduces the 100-day cycle. That used to be the case, but now it is 92 or 93 days.”
00
2021
2025 - 2040
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Guillaume d’Angerville, surely the most dapper man in the Côte d’Or, welcomes me at his winery in Volnay to guide me through his 2021s together with winemaker François Duvivier.
“The beginning was fairly benign, even though it was warm in February and March, too warm,” d’Angerville explains. “The vines thought it was May, so bud break was early in March. Then there were the infamous three nights of frost, very different from 2016. That year brought cold air down the hill, so regional and village crus were hit, whereas, in 2021, frost damage was everywhere. We lost as much in Clos des Duc as our regional red. Overall, we lost 75% of the volume, and this time, it was much greater in value terms. The snow was particularly damaging. Afterwards, it was a difficult May, not too bad, but there was a lot of rain in June and July. I believe the vines benefitted from biodynamics which is maybe less crucial than in drier years. We had no rot or mildew - 20 years ago, the vines would have been destroyed. This was very surprising. The air circulation was helped from the coulure resulting from the bad flowering - a blessing in disguise. We started picking on 20 September and stopped immediately as it started raining, so we restarted in the afternoon. The rest of the harvest was OK. The small volumes meant we had to decide whether to mix climats. We are not used to micro-cuvées as we have larger holdings. We had to vinify the Cailleret in a [retooled] barrel as we have only the volume to fill one. The Clos des Angles is only two barrels instead of 10 or 12. We decreased the percentage of new wood: in Champans and Clos des Ducs, it is just 5%, and we did not touch the wine, so there is no chaptalisation. The alcoholic degrees are between 12.5% and 13.0% to preserve the vintage’s character. The regional cuvées will be bottled shortly. Normally we finish in late April, but we might bottle a month earlier.”
00
2019
2026 - 2055
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It was raining cats and dogs when I pulled into Domaine Marquis d’Angerville, Storm Alex reaching its zenith. I might have got soaked to the skin crossing the courtyard, but the parched vines must have been pleased to replenish their reserves. “It is another vintage of hot weather,” d’Angerville told me as we tasted his 2019s in the most Covid-protective set-up so far, a foot-pressed sanitising dispenser upon entry and a lectern for my laptop positioned on the far side of the tasting room. “The winter was very dry compared to normal. There was some frost in April that cost us around 10% [of the volume], not too significant. The flowering took place in not such great conditions, maybe too hot and too fast, which meant we lost another 10%. At the end of June and July there were two hot spells when we lost a third 10%. August was hot and dry. We started picking on 12 September and we harvested over five days. When I arrived at the Domaine my father had been using a small team of pickers that I subsequently expanded. As it turned out, we reduced the number of pickers by a quarter in 2020 due to Covid and actually found this more manageable and added only half a day to the harvest. We had a lot of sugar in 2019 but better than 2018 in terms of yeast efficiency, plus there was no early start to the malolactic that we had then. We ended with around 13.5°-14.0° alcohol. For the Premier Crus we use around 17-20% new wood depending on the cuvée, though it is something I am thinking about and reducing further in the future. The 2019s will be bottled in spring.”
In our lengthy conversation, Guillaume d’Angerville spoke generally about recent vintages. “The 2018 vintage was a turning point, where you see a different kind of growing season. That means we have to rethink everything that we do, taking into account the ‘new normal’. I think biodynamics help and there is a rumour that those farming biodynamically enjoyed better yields in 2020.”
The Domaine’s 2019s continue a very strong run in recent vintages. The Taillepieds, which is usually backward, was shining on the day of my visit, whereas the Champans was more closed. There is beguiling purity and exceptional terroir expression that imbues these wines with such nobility. The Clos des Ducs yet again asserts its authority within Volnay and is Grand Cru in all but name: a stunning, aristocratic behemoth that will rank amongst the greatest this monopole has ever produced. Yes, it’s that good. I must admit that I did not warm up to the Volnay 1er Cru as I have in previous years, though the Volnay Fremiet is glorious.
00
2018
2024 - 2060
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"It was a pretty uneventful and easy season," a typically sanguine Guillaume d'Angerville told me, as we tasted his 2018s in the ground floor tasting room within his maison that lies within Clos des Ducs. "There was an early flowering around 20 May. There was no significant mildew pressure and the vines reacted better than expected during the dry conditions. They are getting accustomed to it. They didn’t seem to suffer. We started the harvest early on 1 September. You know, the eight most precocious years have all been since I took over the Domaine from my father in 2003. We finished the picking after around five days. The vinification was unusual as the sugar levels were high for the yeasts to work efficiently and so a couple of malos took place during the alcoholic fermentation, which was not healthy for the yeast. So getting the wine to complete dryness was the challenge. Everything is de-stemmed, though for Volnay Frémiets I use a single 80 hectoliter vat and we ended up with more volume than that. So we used an additional smaller vat and in this we used 50% whole bunch that will be included in the final blend."
00
2017
2022 - 2038
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2017
2022 - 2050
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Driving into the front courtyard at the domaine, I almost drive into workers busy erecting a large awning. Guillaume d’Angerville’s daughter is due to be married the following weekend and the winery is hosting the reception dinner, which begs the question, what wine do you serve with the canapés?
I tasted the 2017s with Guillaume and cellar-master François Duvivier in the cellars. “It is the first vintage since 2009 with decent volume,” d’Angerville informed me with relief in his voice. “There was no mildew pressure after a good flowering and the season was fine. We just waited for some rain at the end of August. When there was some rain on August 27 and 28, it gave us the phenolic ripeness without the dilution. We started the picking on September 3 and finished five days later in Clos des Ducs as usual, the yields around 35 to 40hl/ha.” D’Angerville also told me he is reflecting upon the percentage of new oak and whether to reduce it in the future, concerned that it can obscure terroir. Personally, I find it optimal with respect to their wines, including these 2017s, a strong set from a trouble-free growing season. Here, I always find an irresistible interplay between the sumptuousness of Volnay and the nobility of d’Angerville. D’Angerville cited the 2007 as a comparable vintage in terms of its approachable nature, though personally I find that the wines have more stuffing. The most promising wine is predictably the magnificent Clos des Ducs and also Les Champans, from a vineyard that appears to perform well this vintage.
Oh, and to answer the question, I believe guests were given a glass of Clos des Ducs at the reception.
00
2016
2025 - 2042
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2016
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The harvest of 2016 put a bit of wine back in what was a virtually empty cellar, but it will take a few more healthy crops for this estate to catch up with demand for its bottles. Guillaume d’Angerville told me that the average yield for his domain in 2016 was 27 hectoliters per hectare, but that his flagship Clos des Ducs holding produced a “normal” yield while there was virtually no Aligoté, Volnay villages or Volnay Clos des Angles. “So while we lost 35% of our volume, we didn’t lose 35% of the value of our wines,” he summarized.
The estate started harvesting on September 22 with grape sugars around 13% and régisseur François Duvivier did not chaptalize. Despite the full levels of alcohol and the fact that pHs were higher in '16 than in '15, ranging from 3.3 to 3.5, d’Angerville pointed out that energy is a key trait of the 2016 vintage. The malolactic fermentations finished between July and September, after which the wines were racked. This estate, by the way, has never vinified with whole clusters. “We don’t even do experiments,” said d’Angerville. “We’re minimalists who want the fruit and only the fruit.” He added that his father and grandfather also destemmed their fruit “but really only about 85% of it due to the lower quality of their destemmer.”
The couple of finished 2015s I tasted were of transcendent quality, but d’Angerville was not quite ready to deem the vintage extraordinary—or even superior to 2016. “There may be a snobbism to say that 2016 is better than ‘15 but I find it hard to compare two vintages that are so recent.” Needless to say, the ‘15s are already sold out here, as this estate’s wines have become highly popular international collectibles and available quantities have been microscopic in recent years.
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2015
2026 - 2040
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2015
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The harvest of 2016 put a bit of wine back in what was a virtually empty cellar, but it will take a few more healthy crops for this estate to catch up with demand for its bottles. Guillaume d’Angerville told me that the average yield for his domain in 2016 was 27 hectoliters per hectare, but that his flagship Clos des Ducs holding produced a “normal” yield while there was virtually no Aligoté, Volnay villages or Volnay Clos des Angles. “So while we lost 35% of our volume, we didn’t lose 35% of the value of our wines,” he summarized.
The estate started harvesting on September 22 with grape sugars around 13% and régisseur François Duvivier did not chaptalize. Despite the full levels of alcohol and the fact that pHs were higher in '16 than in '15, ranging from 3.3 to 3.5, d’Angerville pointed out that energy is a key trait of the 2016 vintage. The malolactic fermentations finished between July and September, after which the wines were racked. This estate, by the way, has never vinified with whole clusters. “We don’t even do experiments,” said d’Angerville. “We’re minimalists who want the fruit and only the fruit.” He added that his father and grandfather also destemmed their fruit “but really only about 85% of it due to the lower quality of their destemmer.”
The couple of finished 2015s I tasted were of transcendent quality, but d’Angerville was not quite ready to deem the vintage extraordinary—or even superior to 2016. “There may be a snobbism to say that 2016 is better than ‘15 but I find it hard to compare two vintages that are so recent.” Needless to say, the ‘15s are already sold out here, as this estate’s wines have become highly popular international collectibles and available quantities have been microscopic in recent years.
00
2015
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Although there’s nothing extreme about the extraction here (a cold soak at a moderate 12 degrees C. lasting three or four days, zero pigeages and two quick remontages per day), the estate’s 2015s show nearly Syrah-like color, not to mention outstanding density and silkiness. Crop levels in 2015 were not much higher than those of 2014—“in the mid to high 20s,” according to Guillaume d’Angerville, owing to the drought and to the lingering effects of three years of hailstorms. “The dark colors are only evidence of the sun and drought in 2015,” he noted. “And the sun hasn’t impacted the wines in a negative way.” The estate started harvesting on September 4, bringing in its fruit with potential alcohol between 13% and 13.5%, which d’Angerville described as “high in historical terms but standard for recent years.”
The malolactic fermentations were “all over the place,” according to d’Angerville, with the earliest cuvées finishing in May and a couple just winding down at the time of my November visit. The bottling will be at the estate’s regular time: in March and April of 2017. “Most people want to compare 2015 with 2009 or 2005 but that would be a mistake,” said d’Angerville. “The 2015s show a rare combination of density and refinement; in comparison, the 2005s were more exuberant at a similar stage of their development.” The post-malo pHs in 2015 are closer to 3.4 than to 3.5, according to d'Angerville, "or close to the level of the 2010s." Indeed, the best 2015 Volnays at this address are among the rare Côte de Beaune examples that are at the same exalted level of quality as the top wines of the Côte de Nuits.
00
2014
2024 - 2037
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Guillaume d’Angerville told me that his estate’s oldest organically made wines date back only to 2006, but that these wines are “explosive now after having been tough in their early years” He went on: “The ‘07s have always been tender wines In fact, very few vintages have closed down dramatically since we went bio Perhaps our fruit is simply reaching better maturity now” D’Angerville describes 2014 as “a seductive vintage compared to the very crisp, crunchy wines of 2013”
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2014
2024 - 2037
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Guillaume d’Angerville told me that his estate’s oldest organically made wines date back only to 2006, but that these wines are “explosive now after having been tough in their early years.” He went on: “The ‘07s have always been tender wines. In fact, very few vintages have closed down dramatically since we went bio. Perhaps our fruit is simply reaching better maturity now.” D’Angerville describes 2014 as “a seductive vintage compared to the very crisp, crunchy wines of 2013.”
00
2014
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This estate picked quickly in 2014, beginning on September 16 with potential alcohol levels between 12. 5% and 13%, which régisseur François Duvivier described as “not overly high for a hail year. ” The modest crop level of 25 hectoliters per hectare represented a major gain in production over 2013’s 15 h/h and 2012’s 10. Duvivier did a full 24-hour débourbage to precipitate out the bitter lees and hard tannins, an approach the estate does not normally take but also utilized in 2013. The wines were racked in July or early September and were still in barrels—15% to 20% new for the premier crus--when I tasted them in December. They will be bottled between January and May.
Duvivier described the young 2014s as sweeter than the 2011s but with more aromatic precision and intensity. “They will always be good and they may surprise in the long term,” he predicted.
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2013
2023 - 2035
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This estate started its 2013 harvest on October 3, and produced just 15 hectoliters per hectare on average. Régisseur François Duvivier predicted that he'll prefer the 2014s for the next six or seven years, but the 2013s after that. D'Angerville's Volnay Clos des Ducs is surely one of the Côte de Beaune's handful of superstars in 2013.
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2013
2018 - 2035
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Visiting Guillaume d'Angerville in Volnay is a stark reminder of how challenging the last few vintages have been here. Once again, the spaces normally occupied by barrels are empty. Production was not as dramatically low as 2012, but still well off the norm. Yields came in at 16 hectoliters per hectare, an improvement over the measly 9 hectoliters of 2012, but still well off the pace of 36-38, the historical norm here. The long, cold growing season caused fruit to ripen at a snail's pace and led to a harvest that started on October 5, the latest going back to 1984. Despite poor weather throughout the spring and summer, it was the July 23 hailstorm that really took the largest toll on yields.
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2013
2023 - 2035
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This estate produced an average of 25 hectoliters per hectare in 2014, which is as much as the previous two years combined: 15 in 2013 and 10 in 2012. The harvest here began on October 3, which régisseur François Duvivier said was the latest under the tenure of Gillaume d'Angerville. Duvivier noted that hail damage to the wood of the vines gave some of the 2013s a slight vegetal character but grape sugars were certainly healhy, at around 12.5% (the wines were chaptalized about 0.5%). The juice was decanted for a full 24 hours to minimize any possible hail influence. The malos here mostly finished in August and the wines were racked just prior to the 2014 harvest. Duvivier describes the '13s as having "good crunchy minerality like the 2011s but with more structure and fruit."
00
2012
2024 - 2042
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2012
2029 - 2045
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This estate has bottled a remarkably rich set of 2012s from tiny crop levels. "We put the berries in the vat, pumped over to blend the juice and the skins, and then took the juice out 24 hours later, leaving the grey leesy material behind," noted enologist François Duvivier, who added that "2012 will be great--but not for 10 or 15 years."
00
2012
2022 - 2042
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Do you want the good news first, or the bad news? The good news is that Guillaume d'Angerville's 2012s are stratospheric. The bad news is that yields are down a heart-wrenching 75-80%, which gives these cellars an almost eerie starkness. But there is something more important that truly distinguishes these Volnays in 2012. In a vintage in which the tiny yields have distorted so many wines to the point of being overly tannic and huge, d'Angerville is one of the few growers (Michel Lafarge is another) who has made wines that remain faithful to the house style. In 2012, there is no Clos des Angles, as that fruit went into the 1er Cru bottling. The 2012s will be nearly impossible to find, but if you see them, don't hesitate, as the wines are truly magnificent.
00
2012
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This domain is barely accepting visitors these days, as they have virtually no wine to sell.According to regisseur Francois Duvivier, the estate-wide production in 2012 was ten hectoliters per hectare, the smallest crop ever.D'Angerville started harvesting on September 21 and picked in three days flat."There's a lot of freshness in the wine," noted Duvivier, "but the tannins are not completely ready today."The estate used valerian and arnica and silica sprays against vine stress after the hail storms.The wines are around 13% alcohol, without chaptalization, and Duvivier noted that they are high in dry extract.Owing to the hail events and the huge amount of solid material in the tiny, thick-skinned grapes, d'Angerville carried out a debourbage for the first time, as well as a very gentle vinification."Today we don't feel any greenness or vegetal aspect form the hail," said Duvivier, who also noted that he prefers "late-September ripening, as in 2012, because then we never have surmaturite or jammy aromas."
00
2011
2019 - 2040
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2011
2016 - 2031
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This is a beautiful set of 2011s from Guillaume d'Angerville. The growing season got off to a quick start because of the warm spring, but when all was said and done, the time from bud-break to harvest was 95 days, so not too far off from the classic 100 day period that is the norm. The 2011 harvest started on September 1. As is always the case here, vinifications were gentle, which is to say no punchdowns, only pumpovers, and an overall gentle approach to extraction. Malos proceeded a little bit faster than normal. Overall, the 2011s are terrific here, with the exception of the Taillepieds, which remains a bit of a question mark. I noted that the wines were quite a bit shut down post-bottling, so I would recommend giving the wines some time in bottle.
00
2011
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2011
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At the time of the harvest, which started here on September 1, regisseur Francois Duvivier thought the wines would be round and sun-drenched, but in fact they have turned out to be "linear, pure and easily digestible" in spite of potential alcohol levels that were 13% or higher."The 2011s are precise and charming . . . energizing," he added.They showed lovely cut from barrel in November.Duvivier is convinced that biodynamic farming "is changing the perception of acidity" in the estate's wines.
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2010
2023 - 2050
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2010
2019 - 2042
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2010
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This wine was tasted as part of a vertical I organized of Marquis d’Angerville’s Volnay Clos des Ducs. It’s a wine I’ve loved and followed for many years. The Domaine is, of course, one of the most illustrious in Burgundy, thanks in part to the efforts of the current Marquis’ grandfather, Sem d’Angerville, who stood up to the négociants in the 1920s in response to their corrupt blending practices and who subsequently became one of the first to estate bottle his wines. On Sem’s death in 1952, he was succeeded by his son Jacques, who further burnished the reputation of the estate. Guillaume, the current Marquis d’Angerville, enjoyed a successful career as an investment banker in London, New York and Paris, taking over the estate when his father died unexpectedly in the summer of 2003. It was a real baptism by fire, as 2003 was the hottest vintage on record.
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2010
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2010
2020 - 2040
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The 2010s from Marquis d'Angerville are stellar. They are the product of a year that saw yields lowered by 40-50% on average. It was quite a shock to see the domain's cellars with so few barrels in them. As always, the wines were made with fully de-stemmed fruit. I will report on the 2009s in my April article.
00
2010
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I tasted in a different cellar here than I usually do, as Guillaume d'Angerville decided not to move the 2010s that had not yet finished their malolactic fermentations to make room for the 2011s. By the time I arrived, most of the malos had finished but just a couple wines had been racked. D'Angerville emphasized that he never punches down the cap during the vinification. "I don't like to be stubborn, but if there's one thing I'll never change, this is it," he said. "It's ingrained from my father and my grandfather." The top 2010s here look to be splendid.
00
2009
2021 - 2038
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2009
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This wine was tasted as part of a vertical I organized of Marquis d’Angerville’s Volnay Clos des Ducs. It’s a wine I’ve loved and followed for many years. The Domaine is, of course, one of the most illustrious in Burgundy, thanks in part to the efforts of the current Marquis’ grandfather, Sem d’Angerville, who stood up to the négociants in the 1920s in response to their corrupt blending practices and who subsequently became one of the first to estate bottle his wines. On Sem’s death in 1952, he was succeeded by his son Jacques, who further burnished the reputation of the estate. Guillaume, the current Marquis d’Angerville, enjoyed a successful career as an investment banker in London, New York and Paris, taking over the estate when his father died unexpectedly in the summer of 2003. It was a real baptism by fire, as 2003 was the hottest vintage on record.
00
2009
2019 - 2029
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I tasted the 2009s from D'Angerville twice recently, once at the winery in December 2011 and a second time in my office in New York. The Volnay, Volnay 1er and Volnay Champans were all less impressive than the first time I tasted those wines, just after botting. Time will tell if the wines are going through a closed phase today, or if I overrated them the first time around.
00
2009
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2009
2019 - 2039
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The harvest at d'Angerville started on September 9. Guillaume d'Angerville told me that in recent years he has doubled the number of pickers with the goal of harvesting all of the fruit in just a few days. The fruit was 100% destemmed. Cuvaison started with 3-4 days of cold maceration at a modestly cool temperature followed by two weeks on the skins with no punchdowns and a generally soft approach to extraction. After pressing, the wines were moved into barrel. The estate did one racking after the malos. New oak was on average 20-25%. In 2009 the estate completed a conversion to biodynamic farming started in 2006.
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2009
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Guillaume d'Angerville admitted to making "full yields for us" in 2009, by which he meant 36 to 38 hectoliters per hectare. "The wines are harmonious and long," he told me. "They're also expressive early and a bit classier than the 2005s." One major improvement here in recent years is in the way the estate harvests. "We've doubled the number of our pickers since my father died in 2003," he explained. "All our vineyards are close together and they ripen pretty much at the same time, so it's important to be able to harvest over a shorter period. We now take 5 or 6 days; previously it could be 10 or 12." D'Angerville started picking on September 13, with potential alcohol levels in the 13% range. The top cuvees here in 2009 look sensational.
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2008
2022 - 2036
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2008
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2008
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The hail that struck part of Volnay at the end of July cut the crop level in Champans by about 30%, said Guillaume d'Angerville, who made seven hectoliters per hectare less on average in 2008 than in the previous harvest. As hail touched a couple of his other parcels as well, he did a shorter cold maceration in 2008. But grape sugars were in the healthy 13+% range and very little chaptalization was required.
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2007
2019 - 2035
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2007
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This wine was tasted as part of a vertical I organized of Marquis d’Angerville’s Volnay Clos des Ducs. It’s a wine I’ve loved and followed for many years. The Domaine is, of course, one of the most illustrious in Burgundy, thanks in part to the efforts of the current Marquis’ grandfather, Sem d’Angerville, who stood up to the négociants in the 1920s in response to their corrupt blending practices and who subsequently became one of the first to estate bottle his wines. On Sem’s death in 1952, he was succeeded by his son Jacques, who further burnished the reputation of the estate. Guillaume, the current Marquis d’Angerville, enjoyed a successful career as an investment banker in London, New York and Paris, taking over the estate when his father died unexpectedly in the summer of 2003. It was a real baptism by fire, as 2003 was the hottest vintage on record.
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2007
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The hail that struck part of Volnay at the end of July cut the crop level in Champans by about 30%, said Guillaume d'Angerville, who made seven hectoliters per hectare less on average in 2008 than in the previous harvest. As hail touched a couple of his other parcels as well, he did a shorter cold maceration in 2008. But grape sugars were in the healthy 13+% range and very little chaptalization was required.
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2007
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"The 2007s are not arrogant wines," said Guillaume d'Angerville. "They're already approachable due to their early charm, but there's no reason why they won't last." The harvest here began on September 5, which was actually on the late side for Volnay in 2007. Potential alcohol levels were around 13% for the premier crus, and very little chaptalization was done. D'Angerville described the 2007s as more voluptuous than the 2006s. "But they're in similar styles: very pinot. And the vintage character is not overwhelming, as it is in 2005."
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2006
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This wine was tasted as part of a vertical I organized of Marquis d’Angerville’s Volnay Clos des Ducs. It’s a wine I’ve loved and followed for many years. The Domaine is, of course, one of the most illustrious in Burgundy, thanks in part to the efforts of the current Marquis’ grandfather, Sem d’Angerville, who stood up to the négociants in the 1920s in response to their corrupt blending practices and who subsequently became one of the first to estate bottle his wines. On Sem’s death in 1952, he was succeeded by his son Jacques, who further burnished the reputation of the estate. Guillaume, the current Marquis d’Angerville, enjoyed a successful career as an investment banker in London, New York and Paris, taking over the estate when his father died unexpectedly in the summer of 2003. It was a real baptism by fire, as 2003 was the hottest vintage on record.
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2006
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"The 2007s are not arrogant wines," said Guillaume d'Angerville. "They're already approachable due to their early charm, but there's no reason why they won't last." The harvest here began on September 5, which was actually on the late side for Volnay in 2007. Potential alcohol levels were around 13% for the premier crus, and very little chaptalization was done. D'Angerville described the 2007s as more voluptuous than the 2006s. "But they're in similar styles: very pinot. And the vintage character is not overwhelming, as it is in 2005."
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2006
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Potential alcohol levels here were a generous 13.4% in 2006, said Guillaume d'Angerville, and no chaptalization was done, except for a bit of sugar added to the estate's village Pommard. "In terms of its balance of acids, fruit and tannins, 2006 resembles 2002," d'Angerville told me. "The wines are gaining body and momentum with elevage, and there's no dip in the middle of the mouth." D'Angerville noted that he doesn't punch down the must, and neither did his father. "We don't want to extract anything that's not noble or clean," he told me, adding that the domain has always destemmed its fruit.
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2005
2028 - 2050
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2005
2022 - 2038
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2005
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This wine was tasted as part of a vertical I organized of Marquis d’Angerville’s Volnay Clos des Ducs. It’s a wine I’ve loved and followed for many years. The Domaine is, of course, one of the most illustrious in Burgundy, thanks in part to the efforts of the current Marquis’ grandfather, Sem d’Angerville, who stood up to the négociants in the 1920s in response to their corrupt blending practices and who subsequently became one of the first to estate bottle his wines. On Sem’s death in 1952, he was succeeded by his son Jacques, who further burnished the reputation of the estate. Guillaume, the current Marquis d’Angerville, enjoyed a successful career as an investment banker in London, New York and Paris, taking over the estate when his father died unexpectedly in the summer of 2003. It was a real baptism by fire, as 2003 was the hottest vintage on record.
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2005
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Potential alcohol levels here were a generous 13.4% in 2006, said Guillaume d'Angerville, and no chaptalization was done, except for a bit of sugar added to the estate's village Pommard. "In terms of its balance of acids, fruit and tannins, 2006 resembles 2002," d'Angerville told me. "The wines are gaining body and momentum with elevage, and there's no dip in the middle of the mouth." D'Angerville noted that he doesn't punch down the must, and neither did his father. "We don't want to extract anything that's not noble or clean," he told me, adding that the domain has always destemmed its fruit.
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2005
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"The 2005s are more powerful than the 2002s, with another dimension of expression," said Guillaume d'Angerville. "And the 2005s are more elegant and harmonious than the 1999s." The estate-wide yield averaged a reasonable 35 hectoliters per hectare, and the wines range from 13% to 13.8% alcohol with no chaptalization. Incidentally, d'Angerville and his brother-in-law Renaud de Villette bottled the 2004s on the late side due to the very late malolactic fermentations. "Barrel time after the end of the malo was critical," said d'Angerville, noting that the wines were bottled three months later than they might otherwise have been.
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2004
2019 - 2024
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2004
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"The 2005s are more powerful than the 2002s, with another dimension of expression," said Guillaume d'Angerville. "And the 2005s are more elegant and harmonious than the 1999s." The estate-wide yield averaged a reasonable 35 hectoliters per hectare, and the wines range from 13% to 13.8% alcohol with no chaptalization. Incidentally, d'Angerville and his brother-in-law Renaud de Villette bottled the 2004s on the late side due to the very late malolactic fermentations. "Barrel time after the end of the malo was critical," said d'Angerville, noting that the wines were bottled three months later than they might otherwise have been.
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2004
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Renaud de Villette was hardly the only winemaker in Volnay who had not figured out how the conditions of 2004, and the high crop levels of the year, could produce fruit with potential alcohol of 13. 5% and up-higher than in 2003. In fact, noted Villette, the Volnay Fremiet was more affected by hail than the estate's other premier crus, but even here the grapes ripened despite the damage to the foliage. Even after doing a green harvest, the estate produced 39 hectoliters per hectare (compared to 22 in '03), high by the standards of this domain, due to large grapes and large bunches. Early on, Villette said, the wines' acids and tannins were in opposition. But with the late malos, most of which ended in August and September, they are now coming into harmony.
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2003
2022 - 2040
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2003
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This wine was tasted as part of a vertical I organized of Marquis d’Angerville’s Volnay Clos des Ducs. It’s a wine I’ve loved and followed for many years. The Domaine is, of course, one of the most illustrious in Burgundy, thanks in part to the efforts of the current Marquis’ grandfather, Sem d’Angerville, who stood up to the négociants in the 1920s in response to their corrupt blending practices and who subsequently became one of the first to estate bottle his wines. On Sem’s death in 1952, he was succeeded by his son Jacques, who further burnished the reputation of the estate. Guillaume, the current Marquis d’Angerville, enjoyed a successful career as an investment banker in London, New York and Paris, taking over the estate when his father died unexpectedly in the summer of 2003. It was a real baptism by fire, as 2003 was the hottest vintage on record.
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2003
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Renaud de Villette was hardly the only winemaker in Volnay who had not figured out how the conditions of 2004, and the high crop levels of the year, could produce fruit with potential alcohol of 13. 5% and up-higher than in 2003. In fact, noted Villette, the Volnay Fremiet was more affected by hail than the estate's other premier crus, but even here the grapes ripened despite the damage to the foliage. Even after doing a green harvest, the estate produced 39 hectoliters per hectare (compared to 22 in '03), high by the standards of this domain, due to large grapes and large bunches. Early on, Villette said, the wines' acids and tannins were in opposition. But with the late malos, most of which ended in August and September, they are now coming into harmony.
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2003
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Winemaker Renaud de Villette acidified the 2003 musts but also noted that the acids went up during the fermentations due to the release of acidity from the thick skins of the grapes."The wines may age longer than we imagined at the beginning," he told me, "but they won't last like the '02s."Yields here were a tiny 22 to 23 hectoliters per hectare, despite the fact that there was virtually no frost damage.The estate harvested during the last six days of September, bringing in fruit that Villette described as "not particularly fresh but not burned either."After eliminating a lot of dried grapes, Villette did a shorter fermentation without any pigeages (but then he never does much in the way of punch-downs)."The wines were still hard in the early spring, without any charm or finesse," said Villette."But starting in March we have been able to find the typicity and charm of Volnay.At first the fruit was hidden by extraction and sheer matiere.But now we don't find 2003 to be particularly alcoholic or hot."Villette added that the alcohols are in the 13.5% range, and that the '04s are even higher.
00
2002
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This wine was tasted as part of a vertical I organized of Marquis d’Angerville’s Volnay Clos des Ducs. It’s a wine I’ve loved and followed for many years. The Domaine is, of course, one of the most illustrious in Burgundy, thanks in part to the efforts of the current Marquis’ grandfather, Sem d’Angerville, who stood up to the négociants in the 1920s in response to their corrupt blending practices and who subsequently became one of the first to estate bottle his wines. On Sem’s death in 1952, he was succeeded by his son Jacques, who further burnished the reputation of the estate. Guillaume, the current Marquis d’Angerville, enjoyed a successful career as an investment banker in London, New York and Paris, taking over the estate when his father died unexpectedly in the summer of 2003. It was a real baptism by fire, as 2003 was the hottest vintage on record.
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2002
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2002
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Winemaker Renaud de Villette acidified the 2003 musts but also noted that the acids went up during the fermentations due to the release of acidity from the thick skins of the grapes."The wines may age longer than we imagined at the beginning," he told me, "but they won't last like the '02s."Yields here were a tiny 22 to 23 hectoliters per hectare, despite the fact that there was virtually no frost damage.The estate harvested during the last six days of September, bringing in fruit that Villette described as "not particularly fresh but not burned either."After eliminating a lot of dried grapes, Villette did a shorter fermentation without any pigeages (but then he never does much in the way of punch-downs)."The wines were still hard in the early spring, without any charm or finesse," said Villette."But starting in March we have been able to find the typicity and charm of Volnay.At first the fruit was hidden by extraction and sheer matiere.But now we don't find 2003 to be particularly alcoholic or hot."Villette added that the alcohols are in the 13.5% range, and that the '04s are even higher.
00
2002
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Following the death of Jacques d'Angerville last summer, this renowned estate is now in the hands of son Guillaume and winemaker Renaud de Villette, Guillaume's brother-in-law.D'Angerville described this domain's 2002s as a very well-balanced group of wines from a good-sized crop of around 40 hectoliters per hectare (compared to the hail-reduced 2001 yield, which averaged just 26 h/h). They have the right amount of tannins but the tannins are soft," he told me. The tannins bring structure without being aggressive.The 2002s are good to drink already, but they're not quite up to the quality of the '99s, which were deeper from the start but also harder to drink in their early days."The 2002s had been racked for the first time a couple weeks before my visit, and current plans were to bottle them in December or January. By then there will be nothing more to gain by leaving them in barrel," explained d'Angerville.(Chateau & Estate Wines, New York NY
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2001
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2001
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2001
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Following the death of Jacques d'Angerville last summer, this renowned estate is now in the hands of son Guillaume and winemaker Renaud de Villette, Guillaume's brother-in-law.D'Angerville described this domain's 2002s as a very well-balanced group of wines from a good-sized crop of around 40 hectoliters per hectare (compared to the hail-reduced 2001 yield, which averaged just 26 h/h). They have the right amount of tannins but the tannins are soft," he told me. The tannins bring structure without being aggressive.The 2002s are good to drink already, but they're not quite up to the quality of the '99s, which were deeper from the start but also harder to drink in their early days."The 2002s had been racked for the first time a couple weeks before my visit, and current plans were to bottle them in December or January. By then there will be nothing more to gain by leaving them in barrel," explained d'Angerville.(Chateau & Estate Wines, New York NY
00
2001
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Jacques d'Angerville reported that he lost 60% of his crop across his Volnay appellations in 2001: for example, he has just 11 barrels of Volnay Taillepieds in 2001, compared to 24 in 2002. The hail in 2001 not only reduced the crop but also damaged the wood of the vines, which affected the ripening of the grapes and even had a lingering effect on crop levels the following year. D'Angerville did very little pigeage for fear of getting a taste of hail. He describes his 2000s as "supple and nicely balanced but not without spine."
00
2000
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2000
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This wine was tasted as part of a vertical I organized of Marquis d’Angerville’s Volnay Clos des Ducs. It’s a wine I’ve loved and followed for many years. The Domaine is, of course, one of the most illustrious in Burgundy, thanks in part to the efforts of the current Marquis’ grandfather, Sem d’Angerville, who stood up to the négociants in the 1920s in response to their corrupt blending practices and who subsequently became one of the first to estate bottle his wines. On Sem’s death in 1952, he was succeeded by his son Jacques, who further burnished the reputation of the estate. Guillaume, the current Marquis d’Angerville, enjoyed a successful career as an investment banker in London, New York and Paris, taking over the estate when his father died unexpectedly in the summer of 2003. It was a real baptism by fire, as 2003 was the hottest vintage on record.
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2000
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Jacques d'Angerville reported that he lost 60% of his crop across his Volnay appellations in 2001: for example, he has just 11 barrels of Volnay Taillepieds in 2001, compared to 24 in 2002. The hail in 2001 not only reduced the crop but also damaged the wood of the vines, which affected the ripening of the grapes and even had a lingering effect on crop levels the following year. D'Angerville did very little pigeage for fear of getting a taste of hail. He describes his 2000s as "supple and nicely balanced but not without spine."
00
2000
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"Not as structured as the 1999s but agreeable wines, to drink in five or six years," says Jacques d'Angerville of his 2000s. Grape sugars were in the 12.6 to 12.7% range, as in '99, but the acidity level was lower. Yields were actually a bit lower in 2000 (42, vs 45 in '99), but the '99s here are richer and deeper.
00
1999
2019 - 2039
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1999
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This wine was tasted as part of a vertical I organized of Marquis d’Angerville’s Volnay Clos des Ducs. It’s a wine I’ve loved and followed for many years. The Domaine is, of course, one of the most illustrious in Burgundy, thanks in part to the efforts of the current Marquis’ grandfather, Sem d’Angerville, who stood up to the négociants in the 1920s in response to their corrupt blending practices and who subsequently became one of the first to estate bottle his wines. On Sem’s death in 1952, he was succeeded by his son Jacques, who further burnished the reputation of the estate. Guillaume, the current Marquis d’Angerville, enjoyed a successful career as an investment banker in London, New York and Paris, taking over the estate when his father died unexpectedly in the summer of 2003. It was a real baptism by fire, as 2003 was the hottest vintage on record.
00
1999
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"Not as structured as the 1999s but agreeable wines, to drink in five or six years," says Jacques d'Angerville of his 2000s. Grape sugars were in the 12.6 to 12.7% range, as in '99, but the acidity level was lower. Yields were actually a bit lower in 2000 (42, vs 45 in '99), but the '99s here are richer and deeper.
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1999
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Jacques d'Angerville has a very strong set of '99s in the works, despite having produced close to 50 hectoliters per hectare. "There were a lot of grapes, but the grapes were small," explained d'Angerville son-in-law Renaud de Vilette. "Both acidity and sugar levels were higher than those of '98. The '98s have a more grilled taste, due in part to sunburn in early August, and this characteristic reinforces the natural dryness of these wines." The domain has given its fruit a pre-fermentation cold soak since 1995. Part of the Volnay Champans and the Clos des Ducs are vinified in cuves in which automatic pigeage is done, but d'Angerville uses only a twice-daily remontage for his other wines, never punching down the cap manually. Vilette noted that some acidification was needed during the vinification of the low-acid 2000 harvest, but not in '99 or '98.
00
1998
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00
1998
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This wine was tasted as part of a vertical I organized of Marquis d’Angerville’s Volnay Clos des Ducs. It’s a wine I’ve loved and followed for many years. The Domaine is, of course, one of the most illustrious in Burgundy, thanks in part to the efforts of the current Marquis’ grandfather, Sem d’Angerville, who stood up to the négociants in the 1920s in response to their corrupt blending practices and who subsequently became one of the first to estate bottle his wines. On Sem’s death in 1952, he was succeeded by his son Jacques, who further burnished the reputation of the estate. Guillaume, the current Marquis d’Angerville, enjoyed a successful career as an investment banker in London, New York and Paris, taking over the estate when his father died unexpectedly in the summer of 2003. It was a real baptism by fire, as 2003 was the hottest vintage on record.
00
1998
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Jacques d'Angerville has a very strong set of '99s in the works, despite having produced close to 50 hectoliters per hectare. "There were a lot of grapes, but the grapes were small," explained d'Angerville son-in-law Renaud de Vilette. "Both acidity and sugar levels were higher than those of '98. The '98s have a more grilled taste, due in part to sunburn in early August, and this characteristic reinforces the natural dryness of these wines." The domain has given its fruit a pre-fermentation cold soak since 1995. Part of the Volnay Champans and the Clos des Ducs are vinified in cuves in which automatic pigeage is done, but d'Angerville uses only a twice-daily remontage for his other wines, never punching down the cap manually. Vilette noted that some acidification was needed during the vinification of the low-acid 2000 harvest, but not in '99 or '98.
00
1998
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The April 15 frost in '98 left the vines in a fragile state, reported Jacques d'Angerville. Then, sunburn during the heat of early August further reduced crop loads, leaving barely half a harvest, just 18 hectoliters per hectare. There was no rot, said d'Angerville, but the grapes were dry and had very little juice. "The result is a set of ample, concentrated, solid wines with excellent length-but a little austere. It may be necessary to wait ten years to enjoy them."
00
1997
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The April 15 frost in '98 left the vines in a fragile state, reported Jacques d'Angerville. Then, sunburn during the heat of early August further reduced crop loads, leaving barely half a harvest, just 18 hectoliters per hectare. There was no rot, said d'Angerville, but the grapes were dry and had very little juice. "The result is a set of ample, concentrated, solid wines with excellent length-but a little austere. It may be necessary to wait ten years to enjoy them."
00
1997
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Jacques d'Angerville describes the '97s as "primeur, agreeable, bien constitue." The vintage is a bit like '79, he adds, but the crop was smaller in '97, giving the wines more body. It's a vintage characterized by cherry fruit. The domain may bottle a couple of months earlier than usual. The '96s, in comparison, are almost too rich, in the words of d'Angerville, who was not complaining.
00
1996
2019 - 2028
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00
1996
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This wine was tasted as part of a vertical I organized of Marquis d’Angerville’s Volnay Clos des Ducs. It’s a wine I’ve loved and followed for many years. The Domaine is, of course, one of the most illustrious in Burgundy, thanks in part to the efforts of the current Marquis’ grandfather, Sem d’Angerville, who stood up to the négociants in the 1920s in response to their corrupt blending practices and who subsequently became one of the first to estate bottle his wines. On Sem’s death in 1952, he was succeeded by his son Jacques, who further burnished the reputation of the estate. Guillaume, the current Marquis d’Angerville, enjoyed a successful career as an investment banker in London, New York and Paris, taking over the estate when his father died unexpectedly in the summer of 2003. It was a real baptism by fire, as 2003 was the hottest vintage on record.
00
1996
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Jacques d'Angerville describes the '97s as "primeur, agreeable, bien constitue." The vintage is a bit like '79, he adds, but the crop was smaller in '97, giving the wines more body. It's a vintage characterized by cherry fruit. The domain may bottle a couple of months earlier than usual. The '96s, in comparison, are almost too rich, in the words of d'Angerville, who was not complaining.
00
1996
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"Un tres bon millesime " says Jacques d'Angerville of 1996. "A seriously structured vintage, with good body but more acidity, a lower pH and somewhat more aggressive tannins than '95, and thus a bit more austere," he adds. Yields were around 41 h/h, vs. 37 in '95. As I tasted with d'Angerville, I rated the two vintages as he did: the '95s from bottle were generally more open than the '96s from barrel, and may indeed give pleasure earlier.
00
1995
2019 - 2030
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00
1995
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- By Author Name on Month Date, Year
This wine was tasted as part of a vertical I organized of Marquis d’Angerville’s Volnay Clos des Ducs. It’s a wine I’ve loved and followed for many years. The Domaine is, of course, one of the most illustrious in Burgundy, thanks in part to the efforts of the current Marquis’ grandfather, Sem d’Angerville, who stood up to the négociants in the 1920s in response to their corrupt blending practices and who subsequently became one of the first to estate bottle his wines. On Sem’s death in 1952, he was succeeded by his son Jacques, who further burnished the reputation of the estate. Guillaume, the current Marquis d’Angerville, enjoyed a successful career as an investment banker in London, New York and Paris, taking over the estate when his father died unexpectedly in the summer of 2003. It was a real baptism by fire, as 2003 was the hottest vintage on record.
00
1995
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"Un tres bon millesime " says Jacques d'Angerville of 1996. "A seriously structured vintage, with good body but more acidity, a lower pH and somewhat more aggressive tannins than '95, and thus a bit more austere," he adds. Yields were around 41 h/h, vs. 37 in '95. As I tasted with d'Angerville, I rated the two vintages as he did: the '95s from bottle were generally more open than the '96s from barrel, and may indeed give pleasure earlier.
00
1993
2019 - 2028
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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.
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00
1993
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1993
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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
This wine was tasted as part of a vertical I organized of Marquis d’Angerville’s Volnay Clos des Ducs. It’s a wine I’ve loved and followed for many years. The Domaine is, of course, one of the most illustrious in Burgundy, thanks in part to the efforts of the current Marquis’ grandfather, Sem d’Angerville, who stood up to the négociants in the 1920s in response to their corrupt blending practices and who subsequently became one of the first to estate bottle his wines. On Sem’s death in 1952, he was succeeded by his son Jacques, who further burnished the reputation of the estate. Guillaume, the current Marquis d’Angerville, enjoyed a successful career as an investment banker in London, New York and Paris, taking over the estate when his father died unexpectedly in the summer of 2003. It was a real baptism by fire, as 2003 was the hottest vintage on record.
00
1992
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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
This wine was tasted as part of a vertical I organized of Marquis d’Angerville’s Volnay Clos des Ducs. It’s a wine I’ve loved and followed for many years. The Domaine is, of course, one of the most illustrious in Burgundy, thanks in part to the efforts of the current Marquis’ grandfather, Sem d’Angerville, who stood up to the négociants in the 1920s in response to their corrupt blending practices and who subsequently became one of the first to estate bottle his wines. On Sem’s death in 1952, he was succeeded by his son Jacques, who further burnished the reputation of the estate. Guillaume, the current Marquis d’Angerville, enjoyed a successful career as an investment banker in London, New York and Paris, taking over the estate when his father died unexpectedly in the summer of 2003. It was a real baptism by fire, as 2003 was the hottest vintage on record.
00
1991
2019 - 2027
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1991
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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
This wine was tasted as part of a vertical I organized of Marquis d’Angerville’s Volnay Clos des Ducs. It’s a wine I’ve loved and followed for many years. The Domaine is, of course, one of the most illustrious in Burgundy, thanks in part to the efforts of the current Marquis’ grandfather, Sem d’Angerville, who stood up to the négociants in the 1920s in response to their corrupt blending practices and who subsequently became one of the first to estate bottle his wines. On Sem’s death in 1952, he was succeeded by his son Jacques, who further burnished the reputation of the estate. Guillaume, the current Marquis d’Angerville, enjoyed a successful career as an investment banker in London, New York and Paris, taking over the estate when his father died unexpectedly in the summer of 2003. It was a real baptism by fire, as 2003 was the hottest vintage on record.
00
1990
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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.
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1990
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1990
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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.
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This wine was tasted as part of a vertical I organized of Marquis d’Angerville’s Volnay Clos des Ducs. It’s a wine I’ve loved and followed for many years. The Domaine is, of course, one of the most illustrious in Burgundy, thanks in part to the efforts of the current Marquis’ grandfather, Sem d’Angerville, who stood up to the négociants in the 1920s in response to their corrupt blending practices and who subsequently became one of the first to estate bottle his wines. On Sem’s death in 1952, he was succeeded by his son Jacques, who further burnished the reputation of the estate. Guillaume, the current Marquis d’Angerville, enjoyed a successful career as an investment banker in London, New York and Paris, taking over the estate when his father died unexpectedly in the summer of 2003. It was a real baptism by fire, as 2003 was the hottest vintage on record.
00
1988
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- By Author Name on Month Date, Year
This wine was tasted as part of a vertical I organized of Marquis d’Angerville’s Volnay Clos des Ducs. It’s a wine I’ve loved and followed for many years. The Domaine is, of course, one of the most illustrious in Burgundy, thanks in part to the efforts of the current Marquis’ grandfather, Sem d’Angerville, who stood up to the négociants in the 1920s in response to their corrupt blending practices and who subsequently became one of the first to estate bottle his wines. On Sem’s death in 1952, he was succeeded by his son Jacques, who further burnished the reputation of the estate. Guillaume, the current Marquis d’Angerville, enjoyed a successful career as an investment banker in London, New York and Paris, taking over the estate when his father died unexpectedly in the summer of 2003. It was a real baptism by fire, as 2003 was the hottest vintage on record.
00
1987
2019 - 2019
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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.
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1985
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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.
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1985
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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.
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This wine was tasted as part of a vertical I organized of Marquis d’Angerville’s Volnay Clos des Ducs. It’s a wine I’ve loved and followed for many years. The Domaine is, of course, one of the most illustrious in Burgundy, thanks in part to the efforts of the current Marquis’ grandfather, Sem d’Angerville, who stood up to the négociants in the 1920s in response to their corrupt blending practices and who subsequently became one of the first to estate bottle his wines. On Sem’s death in 1952, he was succeeded by his son Jacques, who further burnished the reputation of the estate. Guillaume, the current Marquis d’Angerville, enjoyed a successful career as an investment banker in London, New York and Paris, taking over the estate when his father died unexpectedly in the summer of 2003. It was a real baptism by fire, as 2003 was the hottest vintage on record.
00
1983
2019 - 2019
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1980
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00
1979
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This wine was tasted as part of a vertical I organized of Marquis d’Angerville’s Volnay Clos des Ducs. It’s a wine I’ve loved and followed for many years. The Domaine is, of course, one of the most illustrious in Burgundy, thanks in part to the efforts of the current Marquis’ grandfather, Sem d’Angerville, who stood up to the négociants in the 1920s in response to their corrupt blending practices and who subsequently became one of the first to estate bottle his wines. On Sem’s death in 1952, he was succeeded by his son Jacques, who further burnished the reputation of the estate. Guillaume, the current Marquis d’Angerville, enjoyed a successful career as an investment banker in London, New York and Paris, taking over the estate when his father died unexpectedly in the summer of 2003. It was a real baptism by fire, as 2003 was the hottest vintage on record.
00
1978
2019 - 2027
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1976
2019 - 2025
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1976
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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.
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This wine was tasted as part of a vertical I organized of Marquis d’Angerville’s Volnay Clos des Ducs. It’s a wine I’ve loved and followed for many years. The Domaine is, of course, one of the most illustrious in Burgundy, thanks in part to the efforts of the current Marquis’ grandfather, Sem d’Angerville, who stood up to the négociants in the 1920s in response to their corrupt blending practices and who subsequently became one of the first to estate bottle his wines. On Sem’s death in 1952, he was succeeded by his son Jacques, who further burnished the reputation of the estate. Guillaume, the current Marquis d’Angerville, enjoyed a successful career as an investment banker in London, New York and Paris, taking over the estate when his father died unexpectedly in the summer of 2003. It was a real baptism by fire, as 2003 was the hottest vintage on record.
00
1974
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This wine was tasted as part of a vertical I organized of Marquis d’Angerville’s Volnay Clos des Ducs. It’s a wine I’ve loved and followed for many years. The Domaine is, of course, one of the most illustrious in Burgundy, thanks in part to the efforts of the current Marquis’ grandfather, Sem d’Angerville, who stood up to the négociants in the 1920s in response to their corrupt blending practices and who subsequently became one of the first to estate bottle his wines. On Sem’s death in 1952, he was succeeded by his son Jacques, who further burnished the reputation of the estate. Guillaume, the current Marquis d’Angerville, enjoyed a successful career as an investment banker in London, New York and Paris, taking over the estate when his father died unexpectedly in the summer of 2003. It was a real baptism by fire, as 2003 was the hottest vintage on record.
00
1972
2019 - 2019
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1972
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This wine was tasted as part of a vertical I organized of Marquis d’Angerville’s Volnay Clos des Ducs. It’s a wine I’ve loved and followed for many years. The Domaine is, of course, one of the most illustrious in Burgundy, thanks in part to the efforts of the current Marquis’ grandfather, Sem d’Angerville, who stood up to the négociants in the 1920s in response to their corrupt blending practices and who subsequently became one of the first to estate bottle his wines. On Sem’s death in 1952, he was succeeded by his son Jacques, who further burnished the reputation of the estate. Guillaume, the current Marquis d’Angerville, enjoyed a successful career as an investment banker in London, New York and Paris, taking over the estate when his father died unexpectedly in the summer of 2003. It was a real baptism by fire, as 2003 was the hottest vintage on record.
00
1971
2022 - 2032
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Maybe I don’t believe in Santa as I did when I was child, but I do believe in celebrating Christmas with fine wines and company like this.
00
1971
2021 - 2035
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1971
2019 - 2035
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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.
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1971
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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.
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This wine was tasted as part of a vertical I organized of Marquis d’Angerville’s Volnay Clos des Ducs. It’s a wine I’ve loved and followed for many years. The Domaine is, of course, one of the most illustrious in Burgundy, thanks in part to the efforts of the current Marquis’ grandfather, Sem d’Angerville, who stood up to the négociants in the 1920s in response to their corrupt blending practices and who subsequently became one of the first to estate bottle his wines. On Sem’s death in 1952, he was succeeded by his son Jacques, who further burnished the reputation of the estate. Guillaume, the current Marquis d’Angerville, enjoyed a successful career as an investment banker in London, New York and Paris, taking over the estate when his father died unexpectedly in the summer of 2003. It was a real baptism by fire, as 2003 was the hottest vintage on record.
00
1969
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This wine was tasted as part of a vertical I organized of Marquis d’Angerville’s Volnay Clos des Ducs. It’s a wine I’ve loved and followed for many years. The Domaine is, of course, one of the most illustrious in Burgundy, thanks in part to the efforts of the current Marquis’ grandfather, Sem d’Angerville, who stood up to the négociants in the 1920s in response to their corrupt blending practices and who subsequently became one of the first to estate bottle his wines. On Sem’s death in 1952, he was succeeded by his son Jacques, who further burnished the reputation of the estate. Guillaume, the current Marquis d’Angerville, enjoyed a successful career as an investment banker in London, New York and Paris, taking over the estate when his father died unexpectedly in the summer of 2003. It was a real baptism by fire, as 2003 was the hottest vintage on record.
00
1966
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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.
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This wine was tasted as part of a vertical I organized of Marquis d’Angerville’s Volnay Clos des Ducs. It’s a wine I’ve loved and followed for many years. The Domaine is, of course, one of the most illustrious in Burgundy, thanks in part to the efforts of the current Marquis’ grandfather, Sem d’Angerville, who stood up to the négociants in the 1920s in response to their corrupt blending practices and who subsequently became one of the first to estate bottle his wines. On Sem’s death in 1952, he was succeeded by his son Jacques, who further burnished the reputation of the estate. Guillaume, the current Marquis d’Angerville, enjoyed a successful career as an investment banker in London, New York and Paris, taking over the estate when his father died unexpectedly in the summer of 2003. It was a real baptism by fire, as 2003 was the hottest vintage on record.
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1953
2019 - 2035
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1920
2019 - 2019
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1920
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1920
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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.
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This wine was tasted as part of a vertical I organized of Marquis d’Angerville’s Volnay Clos des Ducs. It’s a wine I’ve loved and followed for many years. The Domaine is, of course, one of the most illustrious in Burgundy, thanks in part to the efforts of the current Marquis’ grandfather, Sem d’Angerville, who stood up to the négociants in the 1920s in response to their corrupt blending practices and who subsequently became one of the first to estate bottle his wines. On Sem’s death in 1952, he was succeeded by his son Jacques, who further burnished the reputation of the estate. Guillaume, the current Marquis d’Angerville, enjoyed a successful career as an investment banker in London, New York and Paris, taking over the estate when his father died unexpectedly in the summer of 2003. It was a real baptism by fire, as 2003 was the hottest vintage on record.
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