2020 Domaine Michel Noëllat Clos Vougeot Grand Cru
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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
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Log inLike most Burgundy wine estates, Domaine Noëllat is a family business. After Félix Noëllat, its founder in the 19th century, five generations have succeeded one another at the head of the estate, which covers twenty hectares. The Noëllat family is distinguished by a strong entrepreneurial spirit, characterised by the desire to always move forward by investing in order to adapt to new technologies, while remaining attached to a philosophy that respects traditions passed down from generation to generation. In 1980, Michel Noëllat had an authentic stone vaulted cellar dug under the estate and in 2007, the estate acquired an ultra-modern vat room equipped with forty thermo-regulated stainless steel vats and a cellar dedicated to tastings. Since 2012, Sébastien Noëllat has been in charge of the viticulture and winemaking, while his niece Sophie manages the commercial side.
After careful consideration, Sébastien and Sophie consult with each harvest to make the best strategic decisions dictated by the vagaries of the weather and the nature of the grapes. A meticulous work of great precision is carried out so that each vintage remains true to the spirit of Domaine Noëllat. The grapes are harvested and sorted by hand, then carefully transported in small containers to the vat room to avoid crushing the berries. After destemming, the red grapes macerate for three days at a low temperature, then ferment in closed vats. Regular pumping over takes place and the cap is pressed four to five times during vinification. The wines are matured in French oak barrels with 30 to 50% new barrels. Bottling takes place after 15 to 18 months of maturation. For the white wines, the must is cold-settled. The juice then completes its fermentation in stainless steel vats or in oak barrels for the largest appellations.
The 2020 harvest is, according to many Burgundy professionals, a very special harvest. Firstly, it was produced in conditions and a context that were relatively complicated for everyone. Secondly, it was marked by a historical earliness, from bud break to harvest. Finally, the result is, for many winemakers, absolutely exceptional and remarkably classic!
The grapes for the Clos Vougeot come from 50.95 ha with an east, south-east exposure between 240 and 260 m altitude. The name comes from the river that flows next to it: the Vouge. This term, Vouge, comes from the Celtic vidubiul, which stands for a crescent-shaped saber, a tool for occupying the forest, or vidu, which means forest or wood. The rock is close to the top of the Clos, the layer of earth is more important at the bottom. Manual harvest, 100% destemming and the first phase of cold pre-fermentation for 3 to 5 days. Then fermentation in thermo-regulated stainless steel vats for 18 to 20 days. Maturation for 14 months in 50% new barrels.
Character
The wine
- 100%
Origin
Bottle
Wine features
Deze Clos Vougeot 2020 toont rijpe donkere kers en bramen, aardse tonen van bosgrond en truffel, subtiele kruidigheid en goed geïntegreerd eiken met stevige maar elegante tannines en frisse zuurgraad. Dankzij die combinatie snijdt de wijn door het vet van rundvlees en lamsgerechten, accentueert hij de wilde, kruidige tonen van hert of wild zwijn en staat hij zijn mannetje naast gerijpte kazen; extra geslaagd is hij bij gegrild of rosé gebraden rundvlees, kruidige lamsbout of carré met rozemarijn en knoflook, stoofpotten van rood wild en bij krachtiger, gerijpte kazen zoals oude Comté of een smeuïge epoisses.
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