Domaine de la VOUGERAIE

Vineyard tasting room with two women holding glasses of red wine in front of wine bottles and barrels.

Shortly after Domaine de la Vougeraie was established by Jean-Charles Boisset in 1999, Veritas was fortunate enough to form a lasting relationship that has endured to the present time. The roots of Domaine de la Vougeraie can be traced back to the Boisset family vineyards, with some holdings dating back to the 1960s. Jean-Charles Boisset consolidated these vineyards to form a single estate named after the family home in Vougeot.

The Domaine amalgamates several family vineyards, creating a portfolio that spans 34 hectares across some of the most prestigious appellations in the Côte de Nuits and Côte de Beaune. Half of the estate is in the Côte de Nuits and half in the Côte de Beaune, and at its heart is the “diamond set in rubies”, the legendary and no less mystical monopole Vougeot Premier Cru Le Clos Blanc de Vougeot. The estate is committed to biodynamic and organic viticulture, which have been fully implemented since 2001. This approach not only enhances the health of the vines and the quality of the grapes but also promotes biodiversity within the vineyards.

At Domaine de la Vougeraie, winemaking is carried out with minimal intervention to preserve the purity and expression of the terroir. The estate employs traditional techniques combined with modern innovations to ensure the highest quality. Fermentation typically takes place with natural yeasts, and the use of new oak is carefully measured to avoid overpowering the natural flavors of the wine. This results in wines that are elegant, balanced, and capable of aging gracefully.

Shortly after Domaine de la Vougeraie was established by Jean-Charles Boisset in 1999, Veritas was fortunate enough to form a lasting relationship that has endured to the present time. The roots of Domaine de la Vougeraie can be traced back to the Boisset family vineyards, with some holdings dating back to the 1960s. Jean-Charles Boisset consolidated these vineyards to form a single estate named after the family home in Vougeot.
The Domaine amalgamates several family vineyards, creating a portfolio that spans 34 hectares across some of the most prestigious appellations in the Côte de Nuits and Côte de Beaune. Half of the estate is in the Côte de Nuits and half in the Côte de Beaune, and at its heart is the “diamond set in rubies”, the legendary and no less mystical monopole Vougeot Premier Cru Le Clos Blanc de Vougeot.
The estate is committed to biodynamic and organic viticulture, which have been fully implemented since 2001. This approach not only enhances the health of the vines and the quality of the grapes but also promotes biodiversity within the vineyards.
At Domaine de la Vougeraie, winemaking is carried out with minimal intervention to preserve the purity and expression of the terroir. The estate employs traditional techniques combined with modern innovations to ensure the highest quality. Fermentation typically takes place with natural yeasts, and the use of new oak is carefully measured to avoid overpowering the natural flavors of the wine. This results in wines that are elegant, balanced, and capable of aging gracefully.

Batard Montrachet Grand Cru

LOCALITY: FRANCE – Burgundy – Côte de Beaune
APPELLATION: Montrachet Grand Cru
GRAPE VARIETY: 100% Chardonnay
WINEMAKER: Sylvie Poillot (general manager of the winemaking team).
VINEYARD: Consisting of 3 plots totaling about .38 ha planted in 1970, 1985 and 2011/12. All vineyards are south-east facing. 10,000 vines per hectare grow on thick, clayey, brown limestone soil.
VITICULTURE: Organic certified by Ecocert and biodynamic certified by Demeter. Cordon de Royat pruning.
WINEMAKING: Grape sorting in the vineyard and winery. Whole bunch pneumatic pressing for 2.5 hours. Débourbage (settling) for 12 hours. Fermented over indigenous yeasts at the beginning in stainless-steel tank then transferred into barrels.
AGING: Aged for 16 months in barrels (20% new oak). Then blended and aged for 2 additional months in stainless-steel tank. Batonnage once a month on a rising moon until December.
BOTTLING: No fining but light filtration.

TECH
Bonnes-Mares Grand Cru

LOCALITY: FRANCE – Burgundy – Côte de Nuits
APPELLATION: Bonnes-Mares Grand Cru
GRAPE VARIETY: Pinot Noir
WINEMAKER: Sylvie Poillot is general manager of winemaking team.
VINEYARD: 0.7 ha. located in Chambolle-Musigny and planted in 1901 and 1998. Limestone soil in depth, with significant clay on the surface, red earth. East exposition. Density of 10,000 vines/ha.
VITICULTURE: Organic certified Ecocert and biodynamic certified Demeter. Guyot pruning. Yield 34 hl/ha. Coordination with lunar calendar.
WINEMAKING: Vertical press. 100% whole grapes, not crushed and vatted by gravity. Cold pre-fermentation maceration (12-15°C). 21-day vatting period with pump-over once a day.
AGING: Aged for 16 months in barrels (20% new oak).
BOTTLING: No fining but light filtration.

TECH
Chassagne Montrachet 1er Cru, Morgeot Clos de la Chapelle (monopole)

LOCALITY: FRANCE – Burgundy – Côte de Beaune
APPELLATION: Montrachet Grand Cru
GRAPE VARIETY: 100% Chardonnay
WINEMAKER: Sylvie Poillot (general manager of the winemaking team).
VINEYARD: The vineyard extends over a total of 3.5 hectares, planted between 1934 and 1989. 10,000 vines per hectare grow on deep soils consisting of marl and clay over limestone.
VITICULTURE: In organic conversion by Ecocert and biodynamic agriculture since 2021. Guyot pruning.
WINEMAKING: Grape sorting in the vineyard and winery. Whole bunch pneumatic pressing for 2.5 hours. Débourbage (settling) for 24 hours. Fermented over indigenous yeasts at the beginning in stainless-steel tank then transferred into barrels.
AGING: Aged for 16 months in barrels (20% new oak). Then blended and aged for 2 additional months in stainless-steel tank. Batonnage twice a month on a rising moon until December.
BOTTLING: No fining but light filtration.

TECH
Chevalier-Montrachet Grand Cru

LOCALITY: FRANCE – Burgundy – Côte de Beaune
APPELLATION: Chevalier-Montrachet Grand Cru
GRAPE VARIETY: Chardonnay
WINEMAKER: Sylvie Poillot is general manager of winemaking team.
VINEYARD: From two parcels aggregating 0.1510 ha. located in Puligny-Montrachet. One planted in 1970, the other one planted in 1985, both southeast facing. Stony and limestone marl soil. Density of 10,000 vines/ha.
VITICULTURE: Organic certified Ecocert and biodynamic certified Demeter. Guyot pruning. Yield 51 hl/ha. Coordination with lunar calendar.
WINEMAKING: Whole bunch pneumatic pressing for 2.5 hours. Débourbage (settling) for 24 hours.
AGING: Aged for 14 months in barrels (10% new oak). One batonnage per month on a rising moon until December. Then blended and ager for 2 additional months in stainless-steel tank.
BOTTLING: No fining but light filtration.

TECH
Clos de Vougeot Grand Cru

LOCALITY: FRANCE – Burgundy – Côte de Nuits
APPELLATION: Clos de Vougeot Grand Cru
GRAPE VARIETY: Pinot Noir
WINEMAKER: Sylvie Poillot is general manager of winemaking team.
VINEYARD: 1.4137 ha. oldest vines planted in 1946, and youngest vines planted in 1994. From two parcels: Montiottes Hautes on the top of Clos de Vougeot at mid-slope and Baudes Saint-Martin plot at the bottom of the Clos. Both east facing and planted over pure loam, very stony soil and limestone soil especially at the top of the slope. Density of 10,000 vines/ha.
VITICULTURE: Organic certified Ecocert and biodynamic certified Demeter. Guyot pruning. Yield 45 hl/ha. Coordination with lunar calendar.
WINEMAKING: Grapes are not crushed. Vatted by gravity. Cold pre-fermentation maceration (12-15°C) for 5 days. Total maceration for 20 days. Fermented over indigenous yeasts. One light pump-over per day until the end of vatting.
AGING: Aged for 16 months in barrels (20% new oak).
BOTTLING: No fining but light filtration.

TECH
Corton Grand Cru, Le Clos du Roi

LOCALITY: FRANCE – Burgundy – Côte de Beaune
APPELLATION: Corton Grand, Cru Le Clos du Roi
GRAPE VARIETY: Pinot Noir
WINEMAKER: Sylvie Poillot (general manager of the winemaking team).
VINEYARD: The vineyard extends over a total of 0.497hectares, planted in 1951 and 1952. 10,000 vines per hectare grow on red, clayey, iron-rich, pebbly, and slightly calcareous soils, on a steep slope with an eastern exposure.
VITICULTURE: Certivied organic by Ecocert since 1999. Guyot pruning.
WINEMAKING: Grape sorting in the vineyard and winery. After 5 days of cold maceration (12-15°C), fermented with 50% of whole clusters for 19 days over indigenous yeasts. Regular light pump overs during fermentation. Pressed directly after fermentation using a vertical press.
AGING: Aged for 16 months in barrels (20% new oak) before racking.
BOTTLING: Light filtration, no fining before bottling.

TECH
Corton-Charlemagne Grand Cru

LOCALITY: FRANCE – Burgundy – Côte de Nuits
APPELLATION: Corton-Charlemagne Grand Cru
GRAPE VARIETY: Chardonnay
WINEMAKER: Sylvie Poillot is general manager of winemaking team.
VINEYARD: 0.4955 ha. aggregating two parcels. From “Le Charlemagne” (0.2183 ha. in Pernand-Vergelesses), with oldest vines planted in 1954, and youngest vines planted in 1990. South of the Montagne de Corton, it extends on a steep slope, 250-320m elevation. And from “En Charlemagne” (0.2772 ha. in Aloxe-Corton), planted in 1953/1954 and south-west exposition. Both planted over silica-rich soil, very calcareous, silty and very stony (white earth). Density of 10,000 vines/ha.
VITICULTURE: Organic certified Ecocert and biodynamic certified Demeter. Guyot pruning. Plowed by horse. Yield 39 hL/ha.
WINEMAKING: Whole bunch pneumatic pressing for 2 hours and half. 24-hour settling. Fermented over native yeasts in vats for the beginning then transfer into barrels.
AGING: Aged for 16 months in barrels made with wood from Cîteaux (20% new oak). Then blended and aged for an additional 2 months in stainless-steel tank. One stirring per month on a rising moon until December.
BOTTLING: Light fining and filtration.

TECH
Gevrey-Chambertin, Les Évocelles

LOCALITY: FRANCE – Burgundy – Côte de Nuits
APPELLATION: Gevrey-Chambertin, Les Evocelles
GRAPE VARIETY: Pinot Noir
WINEMAKER: Sylvie Poillot (general manager of the winemaking team)
VINEYARD: The vineyard consists of two parcels, both located on a steep south-east facing slope on a clayey silt and slightly calcareous terroir. One parcel of 1,236 hectares was planted with 13,600 vines per hectare between 2011 and 2012, and the other parcel of 1,898 hectares was planted with 10,000 vines per hectare between 1956 and 2010.
VITICULTURE: Certivied organic by Ecocert since 2001. Guyot pruning.
WINEMAKING: Grape sorting in the vineyard and winery. After 5 days of cold maceration (12-15°C), fermented for 24 days over indigenous yeasts. Regular daily punsh downs until mid-fermentation followed by light pump overs until pressing. Pressed directly after fermentation using a vertical press.
AGING: Aged for 15 months in barrels (20% new oak). Then blended and aged for 1 additional month in stainless-steel tank.
BOTTLING: No fining but light filtration.

TECH
Musigny Grand Cru

LOCALITY: FRANCE – Burgundy – Côte de Nuits
APPELLATION: Musigny Grand Cru
GRAPE VARIETY: Pinot Noir
WINEMAKER: Sylvie Poillot is general manager of winemaking team.
VINEYARD: 0.2104 ha. planted in 1970 and 1989 over limestone soil, rich in pebbles, and more mineral at the top of the plot. East facing. Density of 10,000 vines/ha.
VITICULTURE: Organic certified Ecocert and biodynamic certified Demeter. Guyot pruning. Yield 38 hl/ha. Coordination with lunar calendar.
WINEMAKING: 100% whole cluster, grapes are not crushed. Vatted by gravity. Cold pre-fermentation maceration (12-15°C) for 5 days. Total maceration for 21 days. Fermented over indigenous yeasts.
AGING: Aged for 16 months in barrels (20% new oak).
BOTTLING: No fining but light filtration.

TECH
Nuits-Saint-Georges 1er Cru, Clos de Thorey (monopole)

LOCALITY: FRANCE – Burgundy – Côte de Nuits
APPELLATION: Nuits-Saint-Georges 1er Cru, Clos de Thorey
GRAPE VARIETY: Pinot Noir
WINEMAKER: Sylvie Poillot is general manager of winemaking team.
VINEYARD: 3.0771 ha. planted in 1975 for the lower part of the Clos and planted in 2013 for the upper part. South exposition. Comblanchien marble soil. Density of 13,600 vines/ha.
VITICULTURE: Organic certified Ecocert and biodynamic certified Demeter. Guyot pruning. Yield approx. 20 hl/ha. Coordination with lunar calendar.
WINEMAKING: Grapes are not crushed. Vatted by gravity. Cold pre-fermentation maceration (12-15°C) for 5 days. Total maceration for 19 days. Fermented over indigenous yeasts. One pump-over per day until the end of vatting period.
AGING: Aged for 16 months in barrels (20% new oak).
BOTTLING: No fining but light filtration.

TECH
Nuits-Saint-Georges 1er Cru, Les Damodes

LOCALITY: FRANCE – Burgundy – Côte de Nuits
APPELLATION: Nuits-Saint-Georges 1er Cru, Les Damodes
GRAPE VARIETY: Pinot Noir
WINEMAKER: Sylvie Poillot is general manager of winemaking team.
VINEYARD: 0.9223 ha. planted in 1985/1986 over very stony and limestone soil. Steep east facing vineyard. Density of 10,000 vines/ha.
VITICULTURE: Organic certified Ecocert and biodynamic certified Demeter. Guyot pruning. Yield approx. 20 hl/ha. Coordination with lunar calendar.
WINEMAKING: Grapes are not crushed. Vatted by gravity. Cold pre-fermentation maceration (12-15°C) for 5 days. Total maceration for 19 days. Fermented over indigenous yeasts. Two punch-downs per day then one light pump-over per day until the end of vatting period.
AGING: Aged for 15 months in barrels (20% new oak). Then blended and aged for 1 additional month in stainless-steel tank.
BOTTLING: No fining but light filtration.

TECH
Vougeot 1er Cru, Le Clos Blanc de Vougeot (monopole)

LOCALITY: FRANCE – Burgundy – Côte de Nuits
APPELLATION: Vougeot 1er Cru, Le Clos Blanc de Vougeot
GRAPE VARIETY: 95% Chardonnay, 4% Pinot Gris (Pinot Beurot) and 1% Pinot Blanc
WINEMAKER: Sylvie Poillot is general manager of winemaking team.
VINEYARD: 3.0495 ha. oldest vines planted in 1983, and youngest vines planted in 2013. From lieu-dit La Vigne Blanche in Vougeot, over vaery limestone soil (white earth). East exposition.
VITICULTURE: Organic certified Ecocert and biodynamic certified Demeter. Guyot pruning. Yield 45hl/ha. Coordination with lunar calendar.
WINEMAKING: Whole bunch pneumatic pressing for 2.5 hours. Débourbage (settling) for 24 hours. Fermented over indigenous yeasts at the beginning in stainless-steel tank then transferred into barrels.
AGING: Aged for 16 months in barrels (20% new oak). Then blended and aged for 2 additional months in stainless-steel tank. Batonnage once a month on a rising moon until December.
BOTTLING: No fining but light filtration.

TECH