Viniou Reviews
Domaine Comte Georges de Vogüé is one of Burgundy's most venerable producers, renowned for its meticulous approach to winemaking and deep expression of terroir. The 2006 vintage, made from 100% Pinot Noir, comes from Premier Cru vineyards, which, although not specified by name here, are typically located within the revered Chambolle-Musigny appellation in the Côte de Nuits. The vintage is characterised by a relatively cool summer followed by a late, warm harvest, yielding wines with poise, concentration and elegance. The domaine is known for sustainable viticulture and traditional vinification techniques, including gentle extraction and extended ageing in French oak, resulting in a refined, complex Burgundy with delicate tannins and vibrant acidity. In the glass, expect aromas of wild strawberry, raspberry, rose petal, and subtle earthy undertones, with tertiary notes of forest floor and truffle emerging with age.
The Burgundy region boasts a temperate continental climate, with cool winters and warm, dry summers ideally suited to Pinot Noir. The soils here are a patchwork of limestone, clay, and marl, contributing to the finesse and mineral backbone of the wines. The region's winemaking history stretches back over a millennium, shaped by monks and nobility, with Domaine Comte Georges de Vogüé itself tracing its lineage to the 15th century. The result is a terroir-driven approach where each vintage reflects the subtle interplay between climate, soil, and vine age.
For food pairing, Burgundy Pinot Noir such as this shines with delicate yet flavourful dishes. Classic matches include roast duck with cherries, coq au vin, or a simple dish of poached chicken with morel mushrooms and cream. You might also pair it with traditional Burgundian fare like oeufs en meurette (eggs in red wine sauce), or richer poultry such as guinea fowl with truffles. Its freshness and refined structure equally flatter earthy vegetarian dishes, like mushroom risotto or roasted root vegetables.
To best enjoy this wine, decant gently to allow the bouquet to unfurl, and serve at a temperature of 15-17°C. This will highlight its aromatic complexity and supple tannins, offering a true taste of fine Burgundy.
