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Domaine Yvon Clerget - Volnay 1er cru "Clos du Verseuil" 2016 - MONOPOLE

Domaine Yvon Clerget - Volnay 1er cru "Clos du Verseuil" 2016 - MONOPOLE

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This Volnay 1er cru "Clos du Verseuil" is silky, generous and complex.

Thibaud Clerget took over the family Domaine in 2015; one of the oldest Domaines in the village. The rebirth of one of Volnay’s little treasures then began with six hectares of vineyards located within the best climats* of Burgundy. The vineyard of 1er cru “Clos du Verseuil” is located at the border, north of the renowned Taillepieds climat. The vineyard is 40 years of age.

This is very classy wine. The bouquet is complex with notes of dark fruits, subtle spice aromas and vibrant red fruits. The palate is silky, rich and offers plenty of depth. It can be paired with charcuterie, charred meat, a large array of cow’s milk cheese and roast poultry. Drink now with 45 minutes of decanting or keep up until 2028 and beyond. 100% Pinot Noir. MONOPOLE.

* Climat refers to a named plot of vineyard.

"The “Clos du Verseuil” is a very well located vineyard and a magnificent wine that Thibaud Clerget is the only one to make. It is silky, rich and Volnay deep at heart with the additional complexity from one of the greatest terroirs of the village."

At Domaine Yvon Clerget the grapes are hand harvested, sorted in the vineyard and then completely destemmed. The cold maceration takes place for five to seven days and the whole process lasts for 15 to 20 days in a stainless steel tank. During the maceration, pump-overs are used and the cap is pushed down once per day. The wine undergoes its malolactic fermentation in 228 litre French oak barrels and is then matured for twelve months. Before bottling, the wine matures for four months in a stainless steel tank. 25% new French oak is used.

What we say

"The “Clos du Verseuil” is a very well located vineyard and a magnificent wine that Thibaud Clerget is the only one to make. It is silky, rich and Volnay deep at heart with the additional complexity from one of the greatest terroirs of the village."

Technical notes

At Domaine Yvon Clerget the grapes are hand harvested, sorted in the vineyard and then completely destemmed. The cold maceration takes place for five to seven days and the whole process lasts for 15 to 20 days in a stainless steel tank. During the maceration, pump-overs are used and the cap is pushed down once per day. The wine undergoes its malolactic fermentation in 228 litre French oak barrels and is then matured for twelve months. Before bottling, the wine matures for four months in a stainless steel tank. 25% new French oak is used.