2018 Marquis d'Angerville Volnay 1er Cru "Clos des Ducs"
De specificaties zoals vermeld bij de wijn (o.a. wijnjaar) en in de titel zijn leidend en er kunnen geen rechten worden ontleend aan de afbeelding die wordt getoond. Lees meer in onze Frequenty asked questions
How does this wine taste?
How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.
The drying, grippy feel on your gums and tongue, as with strong tea. It comes from the skins and seeds of black grapes and from oak, and softens with age.
How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.
How fresh and juicy the wine is: acidity makes your mouth water. High acidity tastes lively and refreshing, low acidity soft and round.
What we taste What you taste Click a taste for what it means
The bars follow how sommeliers taste (WSET): body, tannin, sweetness and acidity, each from low to high.
Body: medium-bodied. Like most red wines from ; 13.5% alcohol.
Tannin: medium. From ; aged in oak.
Sweetness: dry. Red wine from is almost always dry.
Acidity: fairly high. from the fairly cool climate of .
Aromas: earthy notes, flowers and red fruit, typical of
Nothing noted for this wine yet. What do you smell, and how long does the taste linger?
Have you tasted this wine?
Save your rating and notes.
Save your rating and notes.
Have you tasted this wine?
Log in to save your tasting note.
Log in to save your tasting note.
Log inIn 1507, a royal officer, secretary of the accounts, was sent to Volnay to make an inventory of the former properties of the Dukes of Burgundy, now in the hands of the crown of France. An epidemic of plague discouraged the officer from entering Volnay. To fulfill his mission, he asked thirty-eight Volnaysians to make a “fair and accurate” survey of the Volnay estate. This survey is part of a huge volume, about twelve centimeters thick, dated 1507, which is preserved in the municipal archives of Dijon. The description is indeed accurate. We recognize the Volnay appellations that are still well known today (Champans, Caillerets, Fremiet, Taillepieds, etc.), and the report specifies in particular that "the King has an undivided third party in the Sous Roiches vines, that these vines are worked 52 and a half, that the total of the King's vines amounts to 275 vineyards, mainly located in Caillerets, Fremiet, Champans, l'Ormeau and Taillepieds.
The vines designated by the term “assises Sous Roiches” are in reality the Clos des Ducs, which the villagers could not call so without risking the wrath of their new sovereign. But the magnificent Clos des Ducs, formerly owned by the Dukes of Burgundy, eventually kept its name and even today its surface area amounts to around 52 ouvrières (2.15 hectares).
The production of great wines begins with respect for the terroir and control over yields in the vineyard. Cultivation practices are respectful of the soil and the plant, and yields are limited, thanks to quality grape varieties (the work of selecting the best plants by Sem and Jacques d'Angerville resulted in the recognition in the early 1950s of a particularly fine and not very productive variety, called “Pinot d'Angerville”). The soil is worked with a plough and when a vine is uprooted, the plot is left in lucerne for three years before being replanted.
The conversion of Domaine Marquis d'Angerville to biodynamics, started in 2006, was completed in 2009. It is a delicate process that is only possible if the team is convinced. As Pierre Masson said: “…in biodynamic agriculture, the human being is the central element. It is the quality of one's vision, one's ability to perceive situations, one's ability to make a judgement and to act that determines the success of a farm and its sustainability.”
An official document from the beginning of the 16th century already mentions this parcel of 52 ouvrées in the former Domaine des Ducs de Bourgogne. The ouvrée, the traditional unit of surface area in Burgundy, represents the surface area that a winegrower could maintain alone in one day. There are therefore approximately 24 operations on one hectare. It is enclosed (Clos) and covers an area of 2.15 hectares. The soil is composed of strong limestone, stony, poor, quite deep and clayey (white marl). The perfect exposure to the south-east guarantees ideal sunshine. The very steep slope of the vineyard ensures very good drainage.
This is the domain's greatest wine. This wine, both robust and elegant, is in a class of its own. The structure is complex and harmonious. The very ample aromas give it an exceptional volume and a rare distinction. A wine to keep, it evolves slowly in the bottle to reach a great fullness from 10 years onwards. Great vintages often require more time.
FACT : 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 the possible discount immediately if you choose Pick up on the Checkout page. We are located almost next to the Rijksweg with plenty of parking. Click here for address.
Character
The wine
- 100%
Origin
Bottle
Wine features
Parker
The Wine Advocate
RP (94-96)
Reviewed by:
William Kelley
The 2018 Volnay 1er Cru Clos des Ducs is a terrific wine in the making, unfurling in the glass with a complex bouquet of rose petals, ripe red berries, orange rind, raw cocoa, grilled squab and sweet soil tones. On the palate, it's medium to full-bodied, deep and succulent, its vibrant core of fruit framed by fine, powdery tannins. The finish is long and perfumed.
After d'Angerville's immensely charming 2017 portfolio—which I'll be revisiting in the spring, as well as going into a bit more depth about the domaine's history and holdings—the 2018 vintage at this Volnay reference point is more muscular and structured, wines that will both need and reward élevage and bottle age. Stylistically, comparisons with the 2005 vintage wouldn't be out of place, though I think these 2018s won't be quite as youthfully unyielding as that year. As ever, the domaine has produced exemplary wines, and I warmly recommend them.
As I wrote last year, followers of d'Angerville will be familiar with the protocol here: biodynamic farming, destemmed grapes, classical macerations and élevage in barrels—of which 20% are new, older barrels generally being retained for five vintages. These have always been seriously long-lived wines, but contemporary d'Angerville isn't quite as backward and slow to evolve as the wines were in the days of Guillaume d'Angerville's father. The use of barrels with a somewhat younger average age—even if percentages of new wood are very modest—gives them a slightly glossier patina, especially in their youth. But readers can expect more insights into this estate later in 2020.
Published: Jan 09, 2020
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Vinous
(95-97)
Drinking Window
2024 - 2060
From: 2018 Burgundy: Confounded Expectations (Jan 2020)
The 2018 Volnay Clos des Ducs 1er Cru, the famous 2.15-hectare monopole of the domaine, is matured in around 25% new oak, although Guillaume d’Angerville mentioned that he intends to use less new oak in the future. It has a very intense bouquet of raspberry preserve, kirsch, blood orange and sous-bois aromas, all displaying wonderful delineation. The palate is medium-bodied with fabulous density and complexity, offering brambly red fruit, blood orange, orange peel, suggestions of dark chocolate and, of course, wonderful mineral tension on the persistent finish, which fans out beautifully. This is an exceptionally fine Volnay that will age for 30–40 years.
- By Neal Martin on October 2019
"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."
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
Deze Volnay 1er Cru opent met rozenblaadjes, rijpe rode bessen en bloedoranjeaccenten, aangevuld met verfijnde cacao-, sous-bois- en mineralentonen, een medium- tot vol lichaam en zijdezachte, poederige tannines die zorgen voor een lange, geurige afdronk. Daardoor sluit hij prachtig aan bij gevogelte, varkensvlees, wild en kazen omdat de frisse zuren en elegante tannines vet en umami temperen, de aardse smaken van paddenstoelen en wild versterken en de fruitige kruidigheid een mooi contrast vormt met romige of gewassen kazen. Kies voor langzaam geroosterde of met kruiden gebraden bereidingen zoals eend à l'orange of kip uit de oven, een met mosterd en tijm gepaneerde varkenslende, een gestoofde hertenbiefstuk met paddenstoelen of een rijke champignonragoût naast rijpe, karaktervolle kazen voor optimale harmonie.
Choose a category to discover dishes that pair well with this wine.
Do you already have a dish in mind?
Let Sommy find wines to pair with your meal.
Discover Wine Trivia
Sign in to unlock fascinating facts about this wine and expand your knowledge.
Sign In