Vintage and tasting notes.
This is the first wine made in collaboration with Maison Charlopin-Tissier of Morey St. Denis, and Apsley Gorge Vineyard of Bicheno, Tasmania. There has been a long association between Yann Charlopin and Brian Franklin, going back to 2001 when Yann, at the age of 21 did his “etage” or final training for his wine making education at Apsley Gorge. Brian has since worked every vintage at the Charlopin domain since 2002. In 2017 they purchased a ton of grapes from the Clos Vougeot and together made their first Grand Cru.
The Clos Vougeot, like all great vineyards in Burgundy is unique in so many ways. It shines in the hot dry years. 2003 was exceptionally hot in Europe with some in Burgundy picking in August. The Clos produced exceptional wines in this year, whereas a lot of the other Grand Cru vineyards showed stressed characters.
2017 was a hot dry year. The grapes were picked in mid September and underwent an extended cold soak before primary fermentation with ‘levure sauvage” [wild yeast]. After pressing the wine went into 100% new oak for 18 months, where it underwent malolactic fermentation naturally.
The color is a very deep, dark purple red, reflecting the warm vintage.
The nose shows the new oak over rich, mysterious pinot fruit. There is a vibrancy and focus hinting at what is to come.
The taste starts with textured, mouth filling tannins from the new oak and intense fruit. The fruit easily carries the 100% new oak. After the initial attack the wine hits the base of the tongue and runs into a long persistent finish.
This is a big Burgundy, one of the finest Clos Vougeot I have tasted.
2017 Clos Vouget is now available in the online store.
Photos from the 2017 Clos Vougeot vintage.