Domaine de la Vougeraie 'Les Corvees Pagets' Nuits-Saint-Georges Premier Cru - $59.99

Wine Details

Vintage: 2005
Price: $59.99 (Reg$79.99)
Savings: $20.00
Producer: Domaine de la Vougeraie
Region: Nuits-Saint-Georges
Varietal: Pinot Noir
Container Size: 750 ML
Flavors: meat, redcurrant, tobacco, truffle
  • Red Wine
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Product Description

  • 'TASTING NOTES by Jérémie Brisset et Philippe Meyroux, Sommeliers, L'Hostellerie de Levernois, January 19th, 2007. "A profound and rich bouquet, and a marked structure where its roundness is accompanied by a strong tannic presence. This is a highly-characteristic NSG that still has a slightly austere finish. A gastronomic wine par excellence."'
  • At the dawn of the third millennium, the Domaine de la Vougeraie was founded. A family affair, at once a boutique operation and one of the great names on both the Côte de Nuits and the Côte de Beaune. The symbolic vintage of 1999 was the first to bear the new estate’s name on the label. An estate guided by the light over the vineyards and the light in its wines, true to the Cistercian spirit which hung over the first vintners, so long ago. The Domaine de La Vougeraie starts from the vine, continues in the cellar, and carries on far beyond in the pleasure of tasting.

Expert Ratings

Ratings   Vintage Source Flavors
Tanzer - 86-88 Details: Good full red. Expressive, quickly evolving aromas of redcurrant, smoked meat, truffle and tobacco. Sweet, round and easy to taste today, but could use a bit more thrust. Finishes with ripe, dusty tannins and good length. 2004 Tanzer meat, redcurrant, tobacco, truffle
Tanzer - 87-90 Details: ($94; this vineyard is across the road from the estate) Medium red. Lively nose combines raspberry, mint, leather and minerals. In a distinctly muscular style, but the black cherry, licorice and menthol flavors offer very good intensity. A solid Nuits, finishing with firm tannins and good verve. 2002 Tanzer black cherry, leather, licorice, menthol, minerals, mint, raspberry

Food Pairings

Category Pairing
Cheese Sharp Cheddar, Goat Cheese, Brie
Red Meat Beef Stew, Pork Chops, Veal w/Fruit Sauce
Poultry & Eggs Coq Au Vin, Roast Turkey, Roast Goose
Vegetables Roasted Asparagus, Beets, Mushrooms
Fish or Shellfish Grilled Salmon, Grilled Ahi Tuna
Sauces Red Wine Sauce
Herbs & Spices Anise, Fennel Seed, Tarragon, Basil, Cinnamon, Mint, Mustard, Pepper (black, white, green), Rosemary

Wine Terms

Name Value
Burgundy or Bourgogne (bor guh nyeh)-this region in eastern France, known equally for the excellence of its red and white wines, consists mostly of small estates, or domaines. Although its climate and soil are particularly suited to the Pinot Noir and Chardonnay grapes, with Gamay dominant in the southern district of Beaujolais, Burgundy’s terroir is so varied that each vineyard creates distinctive wines. This wide variety accounts for not only the plethora of sublime wines coming from this region, but also for the relatively small production levels. There are five main districts in Burgundy: The Côte d’Or, The Côte Chalonnaise, Chablis, The Mâconnais, and Beaujolais. Red Burgundy is paler than Bordeaux, ranging in color from garnet to cherry or ruby, because the Pinot Noir grape has less color than the Cabernet Sauvignon or Merlot grapes. It tends to be full in body and low in tannin. The characteristic aroma is cherries and berries, with woodsy, or mushroomy accents. When a red burgundy ages, it often develops a silky texture, richness, and natural sweetness of fruit flavors. Red Burgundies are great to drink young because of their softness and fruitiness, and they are incredibly versatile companions to food.
Côte d’Or Literally, “slope of gold,” this famous area in France’s Burgundy region is rather small and divides into two parts: the Côte de Beaune in the south and Côte de Nuits in the north. The Côte de Nuits is famous for its red wines while the Côte de Beaune, although it also produces superb red wines, is more celebrated for its white wines. The area’s red wines are based on pinot noir; the white wines are based on chardonnay. The Côte d’Or contains numerous grand cru and premier cru vineyards that turn out some of the greatest wines in the world which, because of the limited vineyard area, are extremely high priced.
France France is the standard bearer for all the world’s wines, with regard to the types of grapes that are used to make wine and with the system of defining and regulating winemaking. Its Appellation d’Origine Controlee, or AOC system, is the legislative model for most other European countries. Most French wines are named after places. The system is hierarchical; generally the smaller and more specific the region for which a wine is named, the higher its rank. There are four possible ranks of French wine, and each is always stated on the label: Appellation Contrôlée (or AOC), Vin Délimité de Qualité Supérieure (or VDQS); Vin de pays, or country wine; and Vin de table. France has five major wine regions, although there are several others that make interesting wines. The three major regions for red wine are Bordeaux, Burgundy, and the Rhone; for white wines, the regions are Burgundy, the Loire and Alsace. Each region specialized in certain grape varieties for its wines, based on climate, soil, and local tradition. Two other significant French wine regions are Provence and Languedoc-Roussillon, both in the south of France. Cahors, in the southwest of the country, produces increasingly good wines.
Nuits-St. Georges This appellation in Burgundy contains various different soil types, which are reflected in its tightly structured wines made from Pinot Noir grapes. Gamey and filled with blackcurrant flavor, they are tough when first made, but soften beautifully in the cellar.
Pinot Noir (pee noh nwahr)—A tricky grape to grow, Pinot Noir makes some of the best wines in the world. The prototype wine is red Burgundy from France but Oregon, California, New Zealand, and parts of Australia also produce good Pinot Noir. The wine is lighter in color than Cabernet or Merlot with relatively high alcohol, medium-to-high acidity, and medium-to-low tannin. Its flavors and aromas can be very fruity or earthy and woodsy, depending on how it is grown. It is rarely blended with other grapes.

Tasting Notes

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