Domaine Philippe Charlopin : Clos Vougeot Grand cru 2012

Characteristics and Tasting Notes of Clos Vougeot Grand Cru 2012 Domaine Philippe Charlopin

The Clos Vougeot Grand Cru 2012 shows a bright ruby robe, a hue typical of a pinot noir grown on this historic Côte de Nuits terroir.

The nose opens on a concentrated and pure expression of red and black berries, enriched with notes of blackcurrant, violet and pencil shavings.

The palate is silky, carried by melted tannins that give the wine a refined structure, a nuanced complexity and a long, persistent finish.

This Clos Vougeot Grand Cru pairs well with game dishes and a classic beef rib, two preparations that stand up nicely to its rich, flavorful character.

The Clos Vougeot Grand Cru 2012 is best appreciated in a generously sized glass, which allows its aromas to unfold fully and its silky structure to express itself at the table.

Clos Vougeot Grand Cru: A Côte de Nuits Expression by Domaine Philippe Charlopin

Domaine Philippe Charlopin was officially founded in 1977 in Gevrey-Chambertin, in the heart of Burgundy's Côte de Nuits, after Philippe Charlopin took over his father's 1.5-hectare family vineyard in 1976. The estate now spans about 25 hectares across the Côte de Nuits, the Côte de Beaune and Chablis, producing around thirty-five appellations, including seven grand crus. It remains family-run, with Philippe Charlopin as president and his son Yann Charlopin as general manager, carrying forward a style built on purity of fruit and faithful terroir expression.

The Clos Vougeot Grand Cru comes from one of Burgundy's most historic walled vineyards, originally established by monks in the Côte de Nuits and shared today among a large number of growers. Its pinot noir vines benefit from the renown of this legendary clos, where the position of each parcel on the slope and the nature of the soil shape the personality of the wine it yields.

As with the rest of the domaine's production, the grapes for the Clos Vougeot Grand Cru 2012 are harvested by hand and carefully sorted before being vinified in temperature-controlled stainless steel tanks. The wine is then aged in oak barrels, with the share of new wood adjusted to the character of the vintage, a method shaped by the teachings of Henri Jayer and aimed at preserving the purity of the fruit while building a refined, silky structure.

Pinot noir (100 %).