2016 Domaine Jacques Prieur Clos Vougeot Grand Cru
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| Type of Wine | |
|---|---|
| Country | France |
| Region | |
| Appellation | Vougeot |
| Winery | |
| Vintage | 2016 |
| Grape | |
| Content (Alc) | 0.75 ltr (13.5%) |
| Drink window | 2020 - 2040 |
In stock
6 items available
Description
The Jacques Prieur Clos Vougeot is 100% Pinot Noir from a plot of 1.28 hectares. This 50 hectare clos (walled vineyard) was created by the monks of Cîteaux. Their cellar was located in the Château du Clos Vougeot, which is now the headquarters of the Confrérie des Chevaliers du Tastevin. The soil has a high clay content, which produces powerful, well-structured wines that have a rustic edge when very young. The grapes were hand-picked into small crates, then sorted and completely destemmed. The wine was left on the skins for 20 days in open oak barrels with temperature control. Pigeage (the knocking down of the cap) was done twice a day during alcoholic fermentation. 100% malolactic fermentation. The wine was fully matured in oak barrels for 20 months.
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 | Vougeot |
| Winery | Jacques Prieur |
| Grape | Pinot Noir |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2016 |
| Drinking as of | 2020 |
| Drinking till | 2040 |
| Alcohol % | 13.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 93 |
| Vinous rating | 94 |
| Tasting Profiles | Complex, Droog, Houtgerijpt, Krachtig, Mineraal, Rijk, Rond, Vol, Wit fruit |
| Drink moments | Indruk maken, Lekker luxe |
Professional Reviews
Parker
The Wine Advocate
RP (91-93)
Reviewed by: Neal Martin
The 2016 Clos de Vougeot Grand Cru was bitten by the frost so that from 1.5 hectares, only ten barrels were produced. It includes 70% whole bunches. It has a delightful, clean and precise bouquet that opens up with black cherries, violet, hints of blueberry and a subtle mineral undertow. The palate is medium-bodied with chalky tannin, nicely focused with impressive structure that lends this a more masculine personality than some of its peers. Very fine, classic Clos de Vougeot that is almost as good as the 2015.
Edouard Labruyère, proprietor of Jacques Prieur, was on hand to guide me through his domaine releases in 2016 plus three releases from the négoçiant brand he incepted in 2014 (included here). "We had one of the hottest winters with no minus temperatures, then at the start of the spring we lost 70% of the production on 26 and 27 April. Some [vineyards] were completely intact, like Puligny Combettes, but we lost nearly everything in Montrachet as we are on the Chassagne side. But we still have two barrels. It is the same for Musigny and Echézeaux, where we lost 70% to 80%. We lost a huge percentage of Chambertin and Clos de Bèze, 50% of Clos Vougeot...we lost a lot. The good news is that after the frosts the remaining berries were in good condition and the weather conditions until 20 September were great. We were able to bring the berries in with good maturity but in such small quantities that we had to adapt the winemaking process. So instead of using the usual vats, we opened 600-liter demi-muids, turned them up vertically and used them to do the fermentation."
The wines here have improved immensely in recent years and I thought their use of whole bunch in 2016 added a je ne sais quoi to their wines. Of course, quality varies due to the challenges of the growing season but there are some real finds here that come recommended. I will leave you to peruse the tasting notes.
Published: Dec 29, 2017
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Vinous
(91-94)
From: Red Burgundy '16 & '15: Superb Vintages, Different Styles (Jan 2018)
(at 13% potential alcohol, this cuvée was the highest in octane in 2016 and was not chaptalized; these vines were affected by frost--the yield was 24 hectoliters per hectare--but not to the same extent as the estate's Echézeaux and Musigny): Dark red with ruby tones. Captivating, ripe, soil-driven nose shows savory mineral and spice nuances. Silky on entry, then fine-grained and elegant in the middle palate, with nothing hard or rustic about it. Cherry and redcurrant fruit flavors are complicated by saline mineral notes and a suggestion of anise. Finishes with full, mounting, harmonious tannins and lovely energy and length. Very classic Clos Vougeot
- 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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Wijnhuis
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 Vougeot is 100% Pinot Noir from a plot of 1.28 hectares. This 50 hectare clos (walled vineyard) was created by the monks of Cîteaux. Their cellar was located in the Château du Clos Vougeot, which is now the headquarters of the Confrérie des Chevaliers du Tastevin. The soil has a high clay content, which produces powerful, well-structured wines that have a rustic edge when very young. The grapes were hand-picked into small crates, then sorted and completely destemmed. The wine was left on the skins for 20 days in open oak barrels with temperature control. Pigeage (the knocking down of the cap) was done twice a day during alcoholic fermentation. 100% malolactic fermentation. The wine was fully matured in oak barrels for 20 months.
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 | Vougeot |
| Winery | Jacques Prieur |
| Grape | Pinot Noir |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2016 |
| Drinking as of | 2020 |
| Drinking till | 2040 |
| Alcohol % | 13.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 93 |
| Vinous rating | 94 |
| Tasting Profiles | Complex, Droog, Houtgerijpt, Krachtig, Mineraal, Rijk, Rond, Vol, Wit fruit |
| Drink moments | Indruk maken, Lekker luxe |
Parker
The Wine Advocate
RP (91-93)
Reviewed by: Neal Martin
The 2016 Clos de Vougeot Grand Cru was bitten by the frost so that from 1.5 hectares, only ten barrels were produced. It includes 70% whole bunches. It has a delightful, clean and precise bouquet that opens up with black cherries, violet, hints of blueberry and a subtle mineral undertow. The palate is medium-bodied with chalky tannin, nicely focused with impressive structure that lends this a more masculine personality than some of its peers. Very fine, classic Clos de Vougeot that is almost as good as the 2015.
Edouard Labruyère, proprietor of Jacques Prieur, was on hand to guide me through his domaine releases in 2016 plus three releases from the négoçiant brand he incepted in 2014 (included here). "We had one of the hottest winters with no minus temperatures, then at the start of the spring we lost 70% of the production on 26 and 27 April. Some [vineyards] were completely intact, like Puligny Combettes, but we lost nearly everything in Montrachet as we are on the Chassagne side. But we still have two barrels. It is the same for Musigny and Echézeaux, where we lost 70% to 80%. We lost a huge percentage of Chambertin and Clos de Bèze, 50% of Clos Vougeot...we lost a lot. The good news is that after the frosts the remaining berries were in good condition and the weather conditions until 20 September were great. We were able to bring the berries in with good maturity but in such small quantities that we had to adapt the winemaking process. So instead of using the usual vats, we opened 600-liter demi-muids, turned them up vertically and used them to do the fermentation."
The wines here have improved immensely in recent years and I thought their use of whole bunch in 2016 added a je ne sais quoi to their wines. Of course, quality varies due to the challenges of the growing season but there are some real finds here that come recommended. I will leave you to peruse the tasting notes.
Published: Dec 29, 2017
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Vinous
(91-94)
From: Red Burgundy '16 & '15: Superb Vintages, Different Styles (Jan 2018)
(at 13% potential alcohol, this cuvée was the highest in octane in 2016 and was not chaptalized; these vines were affected by frost--the yield was 24 hectoliters per hectare--but not to the same extent as the estate's Echézeaux and Musigny): Dark red with ruby tones. Captivating, ripe, soil-driven nose shows savory mineral and spice nuances. Silky on entry, then fine-grained and elegant in the middle palate, with nothing hard or rustic about it. Cherry and redcurrant fruit flavors are complicated by saline mineral notes and a suggestion of anise. Finishes with full, mounting, harmonious tannins and lovely energy and length. Very classic Clos Vougeot
- 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).