2016 Domaine Jacques Prieur Beaune 1er Cru Clos de la Féguine
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| Type of Wine | Red |
|---|---|
| Country | France |
| Region | |
| Appellation | |
| Winery | |
| Vintage | 2016 |
| Grape | |
| Content (Alc) | 0.75 ltr (13.5%) |
| Drink window | 2020 - 2032 |
Low Stock
Only 5 left
Description
The Jacques Prieur Clos de la Feguine is 100% Pinot Noir on a plot of 1.59 hectares. Very steep exposure to the sun in the south. Lean, light brown, silty and clay-limestone soil. Broken limestone. Former quarry. Perfect drainage. The grapes were hand-picked in small crates, then sorted and completely destemmed. The wine remained on the skins for 20 days in open oak barrels with temperature control. Pigeage (pressing the cap) was done twice a day during the alcoholic fermentation. 100% malolactic fermentation. The wine was fully matured in new oak barrels. 16 months maturation in barrels.
After a very mild winter and a warm spring in the second half of April, bud break was early, but the frost with high humidity at the end of the month destroyed the plots with the best exposure. After the frost, the vine developed slowly. Acceleration in growth and ripeness of the grapes was possible thanks to a very warm and dry summer, with ripening starting quickly towards mid-August. The harvest started on September 20 and the sanitary conditions of the vineyard were perfect.
FACT: In the tab 'Attachments' you will find the official fact sheet of this beautiful wine. We will automatically send you this when you order this wine. The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will often also receive a nice discount . You will see your discount immediately when you choose 'Pick up' on the checkout page. We are located in Dordrecht almost next to the A16 with plenty of parking. Click here for our address.
Specifications
| Type of Wine | Red |
|---|---|
| Country | France |
| Region | Bourgogne |
| Appellation | Côte de Beaune |
| Winery | Jacques Prieur |
| Grape | Pinot Noir |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2016 |
| Drinking as of | 2020 |
| Drinking till | 2032 |
| Alcohol % | 13.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Vinous rating | 90 |
| Tasting Profiles | Complex, Droog, Houtgerijpt, Krachtig, Mineraal, Rijk, Rond, Vol, Wit fruit |
| Drink moments | Indruk maken, Lekker luxe |
Professional Reviews
Vinous
(87-90)
From: Red Burgundy '16 & '15: Superb Vintages, Different Styles (Jan 2018)
(12% potential alcohol chaptalized to 12.7%; little frost effect here; this was racked in December and moved to cuve for a February bottling): Bright, dark red. Spicy raspberry and licorice aromas conveys a rather cool quality. Quite restrained on the palate, offering crunchy flavors of currant, licorice and crushed stone and an impression of brisk acidity. (These vines are planted on very light, thin soil over a lot of small rocks, according to winemaker Nadine Gublin.) Perhaps still a bit youthfully imploded but I find this easy to drink.
- By Stephen Tanzer on January 2018
Winemaker Nadine Gublin described 2015 as “a very classic vintage of fresh wines from a late harvest, more red fruits than black in character.” The estate started its harvest with Pinot Noir on September 20, with grape sugars between 11.5% and 12.5%, and Gublin chaptalized lightly “for the texture of the wines” (they will be bottled with alcohol levels between 12.5% and 12.8%). Yields ranged widely according to the effects of frost, with estate-wide production down about 50% from a normal year. Gublin carried out less extraction than usual in ’16, punching down the cap twice a day but only for the first four or five days of the fermentations. “Some people will compare 2016 to 2010,” said Gublin, “but I find the ‘16s more consistent, with more matière sèche. And the '16s have much less tartaric acidity than the 2015s but similar pHs.” The malolactic fermentations finished between April and July of last year and all of the ‘16s were still on their lees in barrel, unracked, when I sampled them in January.
As for the ‘15s, “the tartaric acidity keeps the wines easily digestible and builds the structure of the vintage,” according to Gublin. “Although there’s a lot of dry material in the wines, and a high skin-to-juice ratio, 2015 doesn’t act like a hot year.” But alcohol levels for the estate wines are between 13.5% and 14% with no chaptalization. “Aromas are typically blacker in 2015 and redder in 2016,” Gublin noted. She added that the ‘15s are in the process of closing down in bottle, which for her is a pleasant surprise. “The ‘15s will age a long time, but the ‘16s will age well too, on their brilliant fruit.”
Incidentally, the Labruyère-Prieur Sélection wines are a négociant project started by Edouard Labruyère in 2013. Labruyère, whose family owns Château Rouget in Pomerol and Domaine Labruyère in Moulin à Vent in addition to Domaine Prieur, buys only fruit, and his wines are made by Gublin at Domaine Prieur.
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Based in Meursault since the 19th century, Domaine Jacques Prieur boasts one of the finest collections of Grands Crus and Premiers Crus in existence. Its 21 hectares of vineyards (11 ha of Pinot Noir and 10 ha of Chardonnay) include many prestigious terroirs, such as Grands Crus Montrachet, Chevalier-Montrachet, Corton-Charlemagne, Corton-Bressandes, Echézeaux, Clos Vougeot, Musigny, Chambertin and Chambertin Clos de Bèze. That's a third of Burgundy's Grands Crus appellations.
Fourteen Premiers Crus complete this magnificent collection spread across Côte de Beaune and Côte de Nuits. Nine grands crus, fourteen premiers crus, three crus monopoles, a true pearl necklace.
Today, the Labruyère family is at the helm of this jewel of Burgundy, as well as owners of Château Rouget in Pomerol and Domaine Labruyère in Moulin-à-Vent. They work daily to make the most of this prestigious heritage. They are assisted by Martin Prieur, grandson of Jacques Prieur, who has lived and worked on the estate with his family since 1990. Now responsible, together with Edouard Labruyère, for the marketing of the Domaine's wines, Martin Prieur represents the link between past and present, because no one knows the history of the Domaine and its vineyards as well as he does. Under the leadership of Daniel Godefroy, an experienced vineyard manager who knows each plot inside out, the Domaine has been following a "viticulture raisonnée" approach for many years. The work in the winery and cellar is supervised by the excellent oenologist Nadine Gublin. An expert in thoughtful and precise interventions in the winemaking process, she was awarded the title of Winemaker of the Year by the Revue du Vin de France in 1998.
Domaine Jacques Prieur produces white and red wines that are powerful and flavorful, figureheads of the great modern Burgundy, and is made entirely of Grands Crus and Premiers Crus (with the exception of Clos de Mazeray in Meursault, Monopole and emblematic Village Appellation).
The Jacques Prieur Clos de la Feguine is 100% Pinot Noir on a plot of 1.59 hectares. Very steep exposure to the sun in the south. Lean, light brown, silty and clay-limestone soil. Broken limestone. Former quarry. Perfect drainage. The grapes were hand-picked in small crates, then sorted and completely destemmed. The wine remained on the skins for 20 days in open oak barrels with temperature control. Pigeage (pressing the cap) was done twice a day during the alcoholic fermentation. 100% malolactic fermentation. The wine was fully matured in new oak barrels. 16 months maturation in barrels.
After a very mild winter and a warm spring in the second half of April, bud break was early, but the frost with high humidity at the end of the month destroyed the plots with the best exposure. After the frost, the vine developed slowly. Acceleration in growth and ripeness of the grapes was possible thanks to a very warm and dry summer, with ripening starting quickly towards mid-August. The harvest started on September 20 and the sanitary conditions of the vineyard were perfect.
FACT: In the tab 'Attachments' you will find the official fact sheet of this beautiful wine. We will automatically send you this when you order this wine. The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will often also receive a nice discount . You will see your discount immediately when you choose 'Pick up' on the checkout page. We are located in Dordrecht almost next to the A16 with plenty of parking. Click here for our address.
| Type of Wine | Red |
|---|---|
| Country | France |
| Region | Bourgogne |
| Appellation | Côte de Beaune |
| Winery | Jacques Prieur |
| Grape | Pinot Noir |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2016 |
| Drinking as of | 2020 |
| Drinking till | 2032 |
| Alcohol % | 13.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Vinous rating | 90 |
| Tasting Profiles | Complex, Droog, Houtgerijpt, Krachtig, Mineraal, Rijk, Rond, Vol, Wit fruit |
| Drink moments | Indruk maken, Lekker luxe |
Vinous
(87-90)
From: Red Burgundy '16 & '15: Superb Vintages, Different Styles (Jan 2018)
(12% potential alcohol chaptalized to 12.7%; little frost effect here; this was racked in December and moved to cuve for a February bottling): Bright, dark red. Spicy raspberry and licorice aromas conveys a rather cool quality. Quite restrained on the palate, offering crunchy flavors of currant, licorice and crushed stone and an impression of brisk acidity. (These vines are planted on very light, thin soil over a lot of small rocks, according to winemaker Nadine Gublin.) Perhaps still a bit youthfully imploded but I find this easy to drink.
- By Stephen Tanzer on January 2018
Winemaker Nadine Gublin described 2015 as “a very classic vintage of fresh wines from a late harvest, more red fruits than black in character.” The estate started its harvest with Pinot Noir on September 20, with grape sugars between 11.5% and 12.5%, and Gublin chaptalized lightly “for the texture of the wines” (they will be bottled with alcohol levels between 12.5% and 12.8%). Yields ranged widely according to the effects of frost, with estate-wide production down about 50% from a normal year. Gublin carried out less extraction than usual in ’16, punching down the cap twice a day but only for the first four or five days of the fermentations. “Some people will compare 2016 to 2010,” said Gublin, “but I find the ‘16s more consistent, with more matière sèche. And the '16s have much less tartaric acidity than the 2015s but similar pHs.” The malolactic fermentations finished between April and July of last year and all of the ‘16s were still on their lees in barrel, unracked, when I sampled them in January.
As for the ‘15s, “the tartaric acidity keeps the wines easily digestible and builds the structure of the vintage,” according to Gublin. “Although there’s a lot of dry material in the wines, and a high skin-to-juice ratio, 2015 doesn’t act like a hot year.” But alcohol levels for the estate wines are between 13.5% and 14% with no chaptalization. “Aromas are typically blacker in 2015 and redder in 2016,” Gublin noted. She added that the ‘15s are in the process of closing down in bottle, which for her is a pleasant surprise. “The ‘15s will age a long time, but the ‘16s will age well too, on their brilliant fruit.”
Incidentally, the Labruyère-Prieur Sélection wines are a négociant project started by Edouard Labruyère in 2013. Labruyère, whose family owns Château Rouget in Pomerol and Domaine Labruyère in Moulin à Vent in addition to Domaine Prieur, buys only fruit, and his wines are made by Gublin at Domaine Prieur.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Exclusive Content
Sign in to unlock professional wine reviews from world-renowned critics
Based in Meursault since the 19th century, Domaine Jacques Prieur boasts one of the finest collections of Grands Crus and Premiers Crus in existence. Its 21 hectares of vineyards (11 ha of Pinot Noir and 10 ha of Chardonnay) include many prestigious terroirs, such as Grands Crus Montrachet, Chevalier-Montrachet, Corton-Charlemagne, Corton-Bressandes, Echézeaux, Clos Vougeot, Musigny, Chambertin and Chambertin Clos de Bèze. That's a third of Burgundy's Grands Crus appellations.
Fourteen Premiers Crus complete this magnificent collection spread across Côte de Beaune and Côte de Nuits. Nine grands crus, fourteen premiers crus, three crus monopoles, a true pearl necklace.
Today, the Labruyère family is at the helm of this jewel of Burgundy, as well as owners of Château Rouget in Pomerol and Domaine Labruyère in Moulin-à-Vent. They work daily to make the most of this prestigious heritage. They are assisted by Martin Prieur, grandson of Jacques Prieur, who has lived and worked on the estate with his family since 1990. Now responsible, together with Edouard Labruyère, for the marketing of the Domaine's wines, Martin Prieur represents the link between past and present, because no one knows the history of the Domaine and its vineyards as well as he does. Under the leadership of Daniel Godefroy, an experienced vineyard manager who knows each plot inside out, the Domaine has been following a "viticulture raisonnée" approach for many years. The work in the winery and cellar is supervised by the excellent oenologist Nadine Gublin. An expert in thoughtful and precise interventions in the winemaking process, she was awarded the title of Winemaker of the Year by the Revue du Vin de France in 1998.
Domaine Jacques Prieur produces white and red wines that are powerful and flavorful, figureheads of the great modern Burgundy, and is made entirely of Grands Crus and Premiers Crus (with the exception of Clos de Mazeray in Meursault, Monopole and emblematic Village Appellation).