Claude Dugat Bourgogne Rouge 2020

Winery Background and History: Domaine Claude Dugat, based in Gevrey-Chambertin, Burgundy, is a cult estate renowned for its purity and intensity. Established officially in 1955 but with ancestral roots in Burgundy viticulture, the estate is now managed by siblings Laetitia and Bertrand Dugat. Known for extremely low yields, meticulous vineyard work and obsessive precision in winemaking, their wines consistently rank among the finest examples of terroir-focused Pinot Noir  .

Producer and Wine Maker: Claude Dugat oversees every aspect of production. All fruit is destemmed and fermented gently in concrete vats, followed by aging in François Frères oak barrels. For the Bourgogne Rouge, no new oak is used—typically older barrels only—ensuring freshness and clarity. The wines are bottled unfined and unfiltered after about 15–16 months on lees. Sulfur additions are minimal, and gravity-fed handling preserves delicate aromatics  .

Vineyards and Micro Climate: Sourced from multiple old-vine plots around Gevrey-Chambertin (excluding grand crus), these vineyards benefit from clay–limestone soils and cool continental climate. Harvest is among the earliest in the area to retain acidity and vibrancy, with fruit reflecting precise vineyard character even at regional level  .

Vinification & Aging Methods: After manual harvest and full destemming, fermentation occurs in concrete vats with gentle punch-downs—no pump-overs—to maintain delicacy. The cuvée is aged on fine lees in older oak barrels (generally no new oak) for around 15 months, then bottled without fining or filtration  .

Tasting Notes: The 2020 vintage shows rich red and dark berry fruit layered with loamy earth and spice. The palate is medium-bodied yet concentrated, displaying fine-boned structure, bright acidity, and powdery tannins with an elegant, saline finish  .

Food & Wine Pairing: Pairs beautifully with roast chicken or turkey, duck breast, grilled lamb, mushroom dishes, and creamy cheeses. Also matches well with earthy vegetable preparations or pork terrines  .

Service Methods and Temperatures: Serve at 14–16 °C in a medium to large Burgundy glass. No need for decanting—simply pour gently to preserve its subtle aromatics and texture.

Storage and Aging Potential: This wine is approachable now but can age gracefully over the next 5–8 years (i.e. to 2028), developing tertiary notes of underbrush, spice, and gentle truffle while retaining freshness and structure under proper cellar conditions (~12–14 °C, ~70 % humidity).

Grape Varietals & Percentage Used: 100% Pinot Noir, in accordance with Bourgogne Rouge AOC regulations.

ABV (Alcohol by Volume): Approximately 13%, typical for the appellation and vintage  .