Domaine de la Vougeraie : Charmes-Chambertin Grand Cru "Les Mazoyères" 2021

Characteristics and tasting tips for the Domaine de la Vougeraie Charmes-Chambertin Grand Cru "Les Mazoyères" 2021

Tasting

Appearance
The color reveals a deep, brilliant ruby red hue.

Nose
The nose reveals a distinctive spicy tone, accompanied by aromas of black cherry, blackberry, violet and graphite. The bouquet expresses remarkable aromatic complexity, both vibrant and fresh.

Palate
On the palate, the wine shows magnificent vigor and fleshy depth. The structure is ample and substantial, supported by superb velvety tannins that create a silky and refined texture. The intensity of flavors unfolds with meticulous precision, revealing different aromatic layers. The finish lingers, prolonging the spicy notes characteristic of the nose. The balance between power and elegance, concentration and freshness, gives this wine a character that is both intense and harmonious.

Food and wine pairings
This Charmes-Chambertin Grand Cru "Les Mazoyères" 2021 pairs perfectly with coq au vin, capon with porcini mushrooms or herb-crusted lamb fillet. It also pairs very well with game meats such as venison, wild boar or pheasant, particularly when prepared in a sauce. Aged cheeses with character, notably aged Comté, also make excellent pairings.

Service and storage
The Charmes-Chambertin Grand Cru "Les Mazoyères" 2021 will benefit from being decanted before serving to fully reveal its aromatic complexity. It is recommended to serve it at a temperature between 14 and 16°C. For cellaring, bottles should be stored horizontally in a cool environment (between 10 and 13°C), away from light and temperature fluctuations.

The structure and precision of a Charmes-Chambertin Grand Cru

The estate
Domaine de la Vougeraie was created in 1999 by Jean-Charles Boisset and his sister Nathalie, who unified the family plots acquired since 1964. Located in Premeaux-Prissey between the Côte de Nuits and the Côte de Beaune in Burgundy, the estate covers 44 hectares spread over approximately 70 plots. A pioneer of Demeter-certified biodynamic viticulture since 2001, the estate produces nine Grands Crus, nine Premiers Crus and sixteen village wines. Now managed by Sylvie Poillot and oenologist Camille Leynaud-Prince, Domaine de la Vougeraie is recognized as one of Burgundy's most accomplished producers, prioritizing the authentic expression of terroirs through environmentally friendly practices.

The vineyard
The Charmes-Chambertin Grand Cru "Les Mazoyères" comes from a plot with soils composed of clayey silt in the upper parts, evolving towards pure silt at the bottom of the plot, with a strong limestone presence that gradually browns as it descends the slope. The Bathonian rocky subsoil at the top of the plot gives way to Jurassic marl and limestone below. The vines, planted in 1901 and 1902, are over 120 years old and cultivated according to biodynamic principles since 2001. Planting density reaches 10,000 vines per hectare, with 100% massal selection. Yields are voluntarily limited to approximately 18.61 hectoliters per hectare, well below the authorized maximums, in order to prioritize concentration and quality.

The vintage
The 2021 vintage in Burgundy presented particular conditions with a winter marked by an intense frost episode. A milder spring allowed for flowering at the end of May, followed by a particularly rainy June and July. Meteorological instability manifested between mid-July and mid-August. Despite these climatic challenges, the estate's biodynamic practices and reduced yields contributed to producing grapes with small berries, concentrated in color and aromas, while preserving remarkable freshness and acidity.

Vinification and aging
The vinification of the Charmes-Chambertin Grand Cru "Les Mazoyères" 2021 favors an approach that respects the fruit. Manual harvesting is followed by gravity vatting, without crushing or destemming, with 100% whole bunches. A cold maceration of five to seven days precedes fermentation, which is carried out using indigenous yeasts. Total maceration lasts about twenty days, with light, daily pumping over. No yeast or enzymes are added. After vertical pressing, the wine is aged for 16 months in French oak barrels, with only 35% new wood, the rest being older barrels. Some barrels come from the Cîteaux cooperative, with a medium toast.

Grape variety
100% Pinot Noir