Dubois et Fils, Clos de Vougeot Grand Cru Red 2020

100% Pinot Noir, from 0,32 hectare vineyards located on the Clos de Vougeot Grand Cru. The soil is made of limestone clay ground with most of Bathonian limestone and some Bajocian marls, covered by deep clays with few stones. The vines are 10 to 60 years old. Only 1500 Bottles produced per year.

The harvest of the grapes is performed manually. After reception at the winery and destemming, the must is placed in a vat for a period of 12 to 15 days. For the first 3 days, the temperature is maintained between 16 to 18° C. This process allows to keep the primary aromas in the fruits. After the temperature of the vat naturally elevates to be maintained between 28 and 33° C during a few days.

During this period, 2 processes occur :
- the fermentation converts sugar to alcohol.
- the maceration allows to transmit the colour and the proprieties of grape to wine. This one is improved by punching the cap and pumping-over. When the wine is achieved, the totality of the vat is pressed.

Wines stay 15 months in cellar before being bottled. During this period, the wine undergoes a second fermentation named malolactic fermentation which allows it to stabilise its structure. It spends 12 months of its life in oak barrels with one third in new barrels, in order to give it the necessary tannin. After this time, the wines are prepared for bottling.

Clos Vougeot is a harmonious wine, an elegant thoroughbred, with deep red colour. The bouquet has exceptional intensity and complex with red and black fruit, undergrowth, violet and with age : animal. This wine is fleshy, robust and generous present of finesse, soft tannins and a discreet acidity. It has a very long persistence.

It is a crime to want to drink this wine before 7-10 years. In general, you can easily wait 10 to 20 years for this wine to reach its peak. 

These red wines will be better appreciated to a temperature closed to 15-16° C. The previous aeration of 1 to 2 hours is advised. Concerning young wines, using a carafe procure a good oxygenation.

Choose to serve this rich aromas wine with roasted red meat or meats in sauce, a roasted pheasant, a haunch of boar or a roasted leg of venison, a capon, thrushes in casserole and mature cheeses but not too strong, such as Brillat Savarin and Cîteaux.

Located in Premeaux-Prissey, close to Nuits Saint Georges, the history of Dubois winegrowers begins around 1600 with the birth of Emiland Dubois, the first ancestor and winegrower to be found in official records.

Today, sister and brother Béatrice and Raphaël Dubois have been running the estate together since 2006. Domaine Dubois undertook something of a revolution a few years ago, incorporating minimal pesticide use in the interests of healthy, sustainable viticulture, complex vinification, producing subtle, fruity wines… a development noticed by many professional tasters and buyers.

Their wines correspond more closely to what today’s consumers are looking for. While staying true to their terroir, they try to give them maximum levels of fruit, elegance and length.

Domaine Dubois produces a range of 21 appellations on 21 hectares of vines: white and red Burgundy, Burgundy Hautes Côtes de Nuits, Nuits Saint Georges premier cru, Savigny les Beaune premier cru and Clos de Vougeot, producing around 100,000 bottles per year.