2023 Technical Specifications
Grape Varieties 100% Pinot Noir
Drinking Window 2029–2048
Classification Clos Vougeot Grand Cru
Region Clos de Vougeot
Soil Clay-dominant soil
Harvest Dates Estate Pinot Noir harvest began 9 September 2023
Fermentation Vessels Temperature-controlled open oak vats
Malolactic Fermentation 100%
Maceration 20 days
Oak Types Oak
Production Details Producer specification: grapes were handpicked into small crates and sorted; 45% whole clusters were used and the remainder was destemmed. The wine spent 20 days on skins in temperature-controlled open oak vats, with pigeage twice daily during active alcoholic fermentation, followed by 100% malolactic fermentation and 20 months entirely in oak barrels. The sheet identifies the wine as organic.
Tasting Notes Producer tasting in May 2025: deep ruby; fresh cherry fruit with toast, spice and licorice; full-bodied, dense and fresh, with an enveloping texture and rich, thick, spicy tannins.
Critics Ratings 97
2019 Technical Specifications
Grape Varieties 100% Pinot Noir
Classification Clos Vougeot Grand Cru
Region Clos de Vougeot
Soil Clay-dominant soil
Harvest Dates Estate picking began 9 September 2019
Fermentation Vessels Temperature-controlled open oak vats
Malolactic Fermentation 100%
Maceration 22 days
Oak Types Oak
Production Details Grapes were handpicked into small crates, sorted and completely destemmed. The wine spent 22 days on skins in temperature-controlled open oak vats, with pigeage twice daily during alcoholic fermentation, followed by 100% malolactic fermentation and 22 months entirely in oak barrels.
Tasting Notes Producer tasting in July 2021: deep luminous ruby; tobacco, licorice and roasted notes opening into blackberry, blueberry and blackcurrant; balanced, ripe and fresh, with tangy freshness, fine spicy tannins and a sapid finish.
Sources: www.prieur.com ↗ · Compare this vintage
2017 Technical Specifications
Grape Varieties 100% Pinot Noir
Classification Clos Vougeot Grand Cru
Region Clos de Vougeot
Soil Clay-dominant soil
Harvest Dates Estate harvest began 29 August 2017
Fermentation Vessels Temperature-controlled open oak vats
Malolactic Fermentation 100%
Maceration 22 days
Oak Types Oak
Production Details Grapes were handpicked into small crates, sorted and completely destemmed. The wine spent 22 days on skins in temperature-controlled open oak vats, with pigeage twice daily during alcoholic fermentation, followed by 100% malolactic fermentation and 21 months entirely in oak barrels.
Tasting Notes Producer tasting in July 2019: intense ruby with a purple rim; blueberry, blackberry and blackcurrant with vanilla, nutmeg and rose-petal notes; textured, fresh and peppery, with dense ripe tannins.
Sources: www.prieur.com ↗ · Compare this vintage
2013 Technical Specifications
Grape Varieties 100% Pinot Noir
Classification Clos Vougeot Grand Cru
Region Clos de Vougeot
Soil Clay-dominant soil
Harvest Dates Estate picking began 2 October 2013
Fermentation Vessels Temperature-controlled open oak vats
Malolactic Fermentation 100%
Maceration 21 days
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types Oak
Production Details Grapes were handpicked into small crates, sorted and completely destemmed. The wine spent 21 days on skins in temperature-controlled open oak vats, with pigeage twice daily during alcoholic fermentation, followed by 100% malolactic fermentation and 20 months entirely in new oak barrels.
Tasting Notes Producer tasting in November 2015: deep ruby red; cherry, fresh almond and toasted bread; lively spice and licorice with dense, pronounced tannins.
Sources: www.prieur.com ↗ · Compare this vintage
2012 Technical Specifications
Grape Varieties 100% Pinot Noir
Classification Clos Vougeot Grand Cru
Region Clos de Vougeot
Soil Clay-dominant soil
Fermentation Vessels Temperature-controlled open oak vats
Malolactic Fermentation 100%
Maceration 21 days
Oak Types Oak
Production Details Grapes were handpicked into small crates, sorted and completely destemmed. The wine spent 21 days on skins in temperature-controlled open oak vats, with pigeage twice daily during alcoholic fermentation, followed by 100% malolactic fermentation and 21 months entirely in oak barrels.
Tasting Notes Producer tasting in July 2014: dark ruby with garnet-purple reflections; smoke, tobacco, leather, black cherry and black olive; dense and deep, with pure fruit, peppery spice and pronounced ripe tannins.
Sources: www.prieur.com ↗ · Compare this vintage
Producer Information
Website
Address
6 rue des Santenots, 21190 Meursault, France
Phone
+33 3 80 21 23 85
Email
Owner
Labruyere Family
Cellarmaster
Nadine Gublin