2012 Vougeot Les Petits Vougeots

Bright pale red. Complex perfume of raspberry, leather, spices and earth. Savory and alive in the mouth, with strong primary berry fruit complicated by savory and gamey nuances. Dense, ripe and expressive, finishing with firm, smooth tannins and building length.

Crushed flowers, sweet red berries, mint and licorice emerge from the 2012 Vougeot Les Petits Vougeots. Another floral, lifted wine the Petits Vougeots impresses for its gracious personality and balance. Underlying veins of energy and salinity underpin a Burgundy that is all about grace and femininity.

The 2012 Vougeot 1er Cru Les Petits Vougeots comes from the family’s 0.53-hectare parcel that was planted in 1970. It has a strong undergrowth/earthy bouquet, well defined but broody at the moment. The palate is medium-bodied with plenty of candied sweet fruit on the entry, which comes as a surprise after the slightly austere nose. It builds nicely in the mouth – never complex but precise and long. Very fine. Dusk was falling as I pulled up outside Domaine Alain Hudelot-Noellat in Vougeot. It is always good to finish the day with a producer whose wines you admire and this was a fitting denouement to a long day in various cellars. I met Alain’s grandson, 25-year old Charles von Canneyt. After working in New Zealand, hence has superb English, his first vintage at the domaine was in 2008. He comes across as a relaxed, self-effacing winemaker at ease with the enviable cache of holdings, not predisposed to long orations about each wine, but willing to furnish you with everything you need to know. In a short space of time he has endured/experienced the whole gamut of vintages variations. “After 2012, I thought at least I had experienced the most difficult growing season,” he told me. “That was before 2013.” I replied that it was all part of a learning curve. It is just such seasons where you really hone your craft, and it stands you in a good stead for the future. He told me that after successful experimentations with whole cluster fermentation in 2011, he expanded this practice so that all the 2012s were vinified with 20% stem addition. The one anomaly is the Romanee-Saint-Vivant. Charles decided to literally “chuck in” a crate of stems, a little “seasoning” into the vat and he intends to continue the practice henceforth, perhaps in a more premeditated manner and subject to vintage variation. Importer: Atherton Imports, Menlo Park, CA; tel. (650) 328-6639