2007 Clos Vougeot
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Tasting notes
Pure, sweet cherry and red raspberry fruit, accompanied by leather and peat, characterize the accessible Drouhin 2007 Clos Vougeot. Suggestions of chalk, stone, and cherry pit tamp down the wine’s exuberance in the finish while holding out the promise of further depth in a few years. But I do not envision this being a wine to hold for more than 6-8. “2008 was very slow in doing its malolactic – which was good, and ended up with a pretty lively impression of acidity” remarked Veronique Boss-Drouhin, “and I think the wines will be slow to evolve in bottle, as well.” Numerous cuvees were still in tank or barrel when I visited in March, which constitutes an unusually late schedule at this address. The 2007s, by contrast, were bottled even earlier than normal, most at age 12 months. In 2008, a 15-25% share of stems and whole clusters was included in the fermenting vat for the Clos des Mouches and for most of the Drouhin grand crus, whereas in 2007 that degree of vendange entier was practically the rule across the entire Drouhin range (by no means all of which I tasted). Importer: Dreyfus-Ashby & Co., New York, NY; tel. (212) 818-0770
Critic scores
Average Score
Stephen Tanzer, Vinous
Allen Meadows, Burghound
More reviews and scores
Full red. Complex, slightly high-toned nose melds redcurrant, black cherry, licorice, smoke and leather; this smells ripe! Fat and sweet in the mouth, with more breadth but a bit less precision than the Petits Monts. Shows the medicinal menthol austerity of classic young Clos Vougeot, with hints of herbs and pepper. For all its texture, this is austere today. Virtually, all of Drouhin's grand crus were vinified with 15% to 25% of their stems in '07, noted winemaker Jerome Faure-Brac.
About the producer
Joseph Drouhin is one of the largest and most famous producers in Burgundy, making both domaine and négociant wines. It remains family-owned and run, now in the hands of the fourth generation.