Viniou Reviews
The Domaine Thevenot-Le Brun’s 2023 Clos du Vignon is a red Burgundy that encapsulates the elegance and finesse for which this region is renowned. While the exact grape blend isn’t specified, the vast majority of Burgundian reds are crafted from Pinot Noir, a varietal synonymous with delicacy, vibrancy, and complex aromatics. The 2023 vintage in Burgundy experienced a warm growing season, leading to concentrated fruit and lively acidity, promising a wine with both immediate approachability and moderate ageing potential. Domaine Thevenot-Le Brun is respected for their attentive vineyard practices and traditional vinification, favouring gentle extraction and minimal intervention to highlight the subtlety of the grape and its terroir.
Situated in Burgundy, one of the world’s most celebrated wine regions, the vineyards benefit from a mosaic of soils, primarily limestone and clay, which provide an ideal environment for Pinot Noir to express nuance and minerality. The temperate continental climate, with warm summers and cool nights, enables the grapes to preserve freshness while achieving optimal ripeness. Burgundy’s winemaking legacy stretches back hundreds of years, with a philosophy deeply rooted in the concept of “terroir”: the idea that each plot of land imparts a unique character to the wine.
Pairing the Clos du Vignon 2023 with food, consider dishes that respect the wine’s poise and aromatic subtlety. Classic Burgundian fare such as coq au vin, duck breast with cherry sauce, or a mushroom fricassée will harmonise beautifully. The gentle tannins and refreshing acidity of the wine also make it an excellent partner for roast chicken, grilled salmon, or even a well-crafted charcuterie board featuring cured meats and soft cheeses like Brie de Meaux.
For optimal enjoyment, serve this wine at a temperature between 15 and 17°C. Decanting for half an hour will allow the wine to open up, revealing delicate red fruit aromas, floral notes, and the signature earthy undertones of Burgundy. This is a wine to savour slowly, appreciating its evolution in the glass.
