Domaine Berthaut-Gerbet Clos Vougeot 2018

94 Vinous – The 2018 Clos Vougeot Grand Cru is matured with 50% whole cluster, which Berthaut described as an experiment, as it is the first time she has used stems to impart freshness. This has a precise, peppery, undergrowth-tinged bouquet that unfurls nicely in the glass. The palate is medium-bodied with fine-grained tannins, the stems adding the freshness I think this Grand Cru needs, and elongating the finish. Using stems was a good move and the same has been done for the 2019.


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Country: France

Region: Clos de Vougeot Grand Cru, Côte de Nuits, Burgundy

Variety: Pinot Noir

Terroir: Southwest facing; High clay content oils

Farming: lutte raisonnée with organic practices

Winemaking: Approximately 50% destemmed; Indigenous yeasts for natural fermentation in concrete with punch downs; malolactic fermentation in barrels or foudres; Aged in barrel up to 24 months

"In a region deeply steeped in tradition, it is exciting to discover a new winemaker who can elevate wines to new heights in quality and pleasure. Amélie Berthaut, the daughter of Denis Berthaut and Marie-Andrée Gerbet, only recently took over from her father, having first studied agro-oenology engineering in Bordeaux and spending time making wine with Agnes Henry at Domaine de la Tour du Bon in Bandol, and Dunn in California, before coming home to her family’s estate in 2013.

Domaine Berthaut is not a new domaine; it has been in the family for seven generations and has always been well-respected. The domaine covers 16 hectares, mostly in Fixin, but also in Gevrey-Chambertin and Vosne-Romanée. Fixin has the reputation of being a rustic wine, but Amélie explained that is perhaps because the winemaking is rustic and not the terroir. Like all great winemakers, Amélie insists that the most important work happens in the vineyards and working the soil. She follows lutte raisonnée farming, with a strong leaning towards organic viticulture: no herbicides or pesticides in the vineyards. The biggest threats are oidium and mildew, but she avoids spraying at all if possible.

In the cellar, the juice goes through a cold maceration for up to five days (up to 10ºC). Indigenous yeasts start fermentations naturally – alcoholic fermentation in concrete and malolactic in barrels or foudres. She pumps over daily and punches down the fruit three to four times after the alcoholic fermentation. Sulfur is added when the wines are initially put into tanks and then once after malolactic is finished, and once before bottling, but always kept to a minimum: total sulfur is 30-50ppm. She uses a combination of or foudres (1500-3000 liters) and barrels for aging and will age the wines for up to 24 months. Most of the wines are bottled without filtration (the Hautes Côtes and Fixin Villages are lightly filtered.)

Berthaut has a magic touch. The wines are alive and vibrant, and offer a truly unique expression of Fixin." -David Bowler Wines


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