The Story
Domaine Gérard Raphet Clos De Vougeot Grand Cru 2017 is a deeply expressive and classically styled Grand Cru red Burgundy that showcases the traditional, low-intervention approach of this esteemed estate. Sourced from well-situated, old Pinot Noir vines within the historic walled Clos de Vougeot vineyard, this wine undergoes fermentation using indigenous yeasts and is bottled unfined and unfiltered to preserve its raw terroir. It presents a translucent ruby color, opening with a refined aromatic bouquet of crushed raspberries, dark cherries, and fresh rose petals, intricately layered with underbrush, damp earth, and exotic sweet spices. The palate is medium-bodied and beautifully balanced, supported by a spine of chalky, fine-grained tannins and a vibrant limestone acidity that carries it through an elegant, savory finish.
Food Pairing: This elegant Grand Cru Pinot Noir couples excellently with classic roasted duck breast, pan-seared veal chops with chanterelle mushrooms, roasted pheasant, or slow-braised venison.
Description
Domaine Gérard Raphet Clos De Vougeot Grand Cru 2017 is a deeply expressive and classically styled Grand Cru red Burgundy that showcases the traditional, low-intervention approach of this esteemed estate. Sourced from well-situated, old Pinot Noir vines within the historic walled Clos de Vougeot vineyard, this wine undergoes fermentation using indigenous yeasts and is bottled unfined and unfiltered to preserve its raw terroir. It presents a translucent ruby color, opening with a refined aromatic bouquet of crushed raspberries, dark cherries, and fresh rose petals, intricately layered with underbrush, damp earth, and exotic sweet spices. The palate is medium-bodied and beautifully balanced, supported by a spine of chalky, fine-grained tannins and a vibrant limestone acidity that carries it through an elegant, savory finish.
Food Pairing: This elegant Grand Cru Pinot Noir couples excellently with classic roasted duck breast, pan-seared veal chops with chanterelle mushrooms, roasted pheasant, or slow-braised venison.
