Domaine Vigot, Vosne-Romanee 2021
France / Red

Domaine Vigot, Vosne-Romanee 2021

Regular price
$114.00
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$114.00
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Importer notes from North Berkeley Imports:

"One of the best-kept secrets in the historic Burgundy village of Vosne-Romanée is the husband and wife team of Fabrice and Christine Vigot. Their humble demeanor and low profile belie their outsized talent and influence on some of Vosne’s most famous Pinot Noir wines – and it is past time that their wines received the attention they’ve for so long deserved. Fabrice and Christine started their own domaine in 1990, combining some of Fabrice’s family’s land in Vosne and Nuits-Saint-Georges with vineyards that Christine inherited from her family in Gevrey-Chambertin.

What’s important to note is that this hard-working, generations-deep Burgundian family – particularly among the rarified air of Vosne-Romanée – are hands-in-the-soil growers, first and foremost. Caring for their few acres according to organic principles (with a more recent focus on biodynamics), Fabrice and Christine craft Burgundy wines that are earthy and soulful and utterly transparent to their underlying terroir. Crucially, each of their older-vine plots – all villages-level vineyards – perform far above their station; each approach grand cru levels of quality year in and year out."

About the cuvee:

"A picture-perfect example of the elegant complexity and aromatic intensity of the best of Vosne. Here the Vigots combine fruit from two plots, ‘La Colombière,’ near the heart of the village and planted in 1979/1980, and ‘La Croix Blanche,’ at the border with Nuits, planted in 1947/1948. (Know that Mugneret-Gibourg’s Vosne villages sources fruit from these same vineyards!) Silky, refined, sublime.

Hand-harvested. Full-cluster ferment by indigenous yeasts in steel tank. Aged for 12 months in new French oak tonneaux (228L), then six months in one-year tonneaux. Unfined and unfiltered."

 

Country
France
Sub-Region
Vosne Romanee
Region
Burgundy
Varieties
Pinot Noir
Farming
Practicing organic
Soil
Clay over limestone
Winemaking
Hand-harvested. Full-cluster ferment by indigenous yeasts in steel tank. Aged for 12 months in new French oak tonneaux (228L), then six months in one-year tonneaux. Unfined and unfiltered.