Viniou Reviews
Domaine Comte Georges de Vogüé is one of Burgundy’s most iconic producers, renowned for crafting exceptional red wines from Pinot Noir. The 1999 vintage is particularly esteemed, emerging from a year heralded for its near-perfect conditions and the ability of its wines to age gracefully. As a Premier Cru wine, this bottle benefits from vineyard sites distinguished for their superior terroir and meticulous viticultural practices. The Pinot Noir grapes, likely sourced from prestigious parcels in Chambolle-Musigny, were hand-harvested and underwent traditional Burgundian vinification, with gentle extraction to preserve elegance, followed by ageing in French oak barrels. Now, after over two decades, the wine is likely to display a beautiful garnet colour, with aromas of wild strawberry, cherry, sous-bois, violet, and a subtle gamey hint alongside earthy, mushroom nuances typical of mature Burgundy. On the palate, it will offer a refined, silky texture, with supple tannins, bright acidity, and a long, mineral-driven finish.
Burgundy’s reputation as the birthplace of Pinot Noir is well-earned. The region’s continental climate, marked by cool winters and warm summers, provides the ideal conditions for slow, even ripening of the grapes, allowing for nuanced aromatic development. Concealed beneath the surface, the marl and limestone soils of the Côte de Nuits, where Domaine de Vogüé is located, are credited for imparting wines with their signature finesse and minerality. Viticulture here has deep roots, shaped by centuries of monastic stewardship and precise vineyard classification, making each parcel and bottle a unique expression of place and history.
To complement the intricate layers of an aged Burgundy such as this, pairings should favour delicacy and subtlety. Roast duck breast with cherries, coq au vin prepared with wild mushrooms, or a classic beef bourguignon will harmonise beautifully. Regional cheeses like Époisses or a mature Comté also make wonderful companions.
For optimal enjoyment, serve this wine at 16-17°C, ideally after an hour of gentle aeration. Decant carefully if substantial sediment is present, and use fine Burgundy stemware to fully appreciate its bouquet and nuanced palate.
