Viniou Reviews
Domaine Comte Georges de Vogüé’s Musigny Blanc 2010 is a truly rare and exceptional wine, produced from Chardonnay vines grown in one of Burgundy’s most legendary Grand Cru vineyards. Although Musigny is famed for its Pinot Noir, this distinctive Blanc—derived from a historic plot once classified for white grapes—offers an extraordinary interpretation of the terroir. The 2010 vintage benefitted from a generally cool but balanced growing season in Burgundy, enabling the grapes to achieve remarkable concentration and intensity while retaining exquisite acidity and finesse. The wine is vinified traditionally, with careful hand-harvesting, gentle pressing, and a lengthy élevage in oak barrels, striking a harmonious balance between freshness, complexity, and elegant oak nuances.
Musigny lies at the heart of the Côte de Nuits, a strip of limestone-rich hillsides in northern Burgundy, revered for producing some of the world’s most seductive and ageworthy wines. The soils here are predominantly composed of Oxfordian limestone and clay, conferring a profound minerality and structure to the wines. The unique microclimate combines the cooling influence of the Saône Valley with ideal sunlight exposure, fostering slow, even ripening. This confluence of geology and climate, together with centuries of monastic and aristocratic winemaking heritage, makes the Grand Crus of the Côte de Nuits—especially Musigny—synonymous with refinement and longevity.
As a wine of rare pedigree and complexity, Musigny Blanc 2010 pairs beautifully with refined cuisine. Consider serving it alongside delicate seafood such as pan-seared scallops or turbot with beurre blanc, or with poached lobster. The wine’s vibrant minerality and subtle oak also match exquisitely with regional Burgundian dishes, such as poulet de Bresse à la crème or a truffled mushroom fricassée. Mature cheeses like Comté or aged goat’s cheese will highlight its richness and tension.
For the best tasting experience, serve Musigny Blanc 2010 slightly chilled, ideally between 12-14°C. Decanting for 30 minutes to an hour will allow its complex bouquet and layered palate to fully unfold. This is a wine to savour slowly, appreciating its evolution in the glass.
