"Producer note: Former winemaker Pierre Vincent has departed to take over as régisseur for Domaine Leflaive though he made the 2016s. He has been replaced by enologist François Lecaillon who is responsible for the élevage of the 2016s. He was joined by commercial director Sylvie Poillot to conduct the tasting. They noted that "like everyone we had problems with the April frost and particularly so in Puligny and Beaune. In fact we had only 3 vineyards that didn't suffer at least some loss due to the frost and we didn't make some wines such as the Beaune Grèves, Clos du Roi and Montée Rouge. On the plus side we really didn't have much trouble with the mildew attack in the Côte de Nuits though we did have problems in Puligny. Moreover the flowering was quick and largely untroubled so that was another positive. The maturities were helped enormously by the essentially perfect weather after the 28th of June and the frost-affected vines were able to recapture the roughly 3 weeks it took for the second generation of growth to appear. As to the wines, the reds are like 2012 and should age similarly. I would compare the whites to a slightly rounder version of the 2014s." As the scores and commentaries confirm, I was quite impressed with the quality of the Vougeraie 2016s and particularly so at the villages level though they are quite good up and down the appellation hierarchy. The now in-bottle 2015 reviewed below were bottled in March 2017. (Veritas Imports, www.veritaswine.com, NV/CO/AZ/NM; Country Vintner, www.countryvintner.com, VA, Lion Imports, CA and Martignetti, www.martignetti.com, MA, all USA; Fields, Morris & Verdin, www.fmvwines.com and Berry Brothers & Rudd, www.bbr.com, both UK; Berry Brothers & Rudd, www.bbr.co.jp, Japan; Berry Brothers & Rudd, www.bbr.com/hk, Hong Kong).
Tasting note: Once again there is just enough wood to merit mentioning on the attractively layered nose that combines notes of red currant, raspberry and earth with those of a pretty range of spice and floral elements. There is excellent mid-palate density to the tautly muscular and quite powerful flavors that coat the mouth with sappy dry extract while buffering the equally firm and sneaky long finish. This is not super-complex today but the underlying material is so good that more depth will almost certainly develop if this is allowed sufficient cellar time." - Alain Meadows, Burghound