Domaine François Buffet Volnay 1er Cru Clos de la Rougeotte Monopole 2023

Critical Acclaim: 94 pts James Suckling; 94 pts Jasper Morris MW; 90 pts Vinous.

About the Winery: The Buffet family has been established in Volnay since 1692, with the domaine's winemaking history taking shape in the nineteenth century. Today, Marc-Olivier Buffet farms about eight hectares across Volnay, Pommard, Savigny-lès-Beaune, and Pernand-Vergelesses. The estate is organically certified and uses selected biodynamic practices to cultivate living soils and preserve each vineyard's identity.

About the Wine: Clos de la Rougeotte is a 0.51-hectare walled monopole in the heart of Volnay, situated near the Premier Cru vineyard of Frémiets. Sheltered by high stone walls, it is traditionally the domaine's first parcel to be harvested. Marl- and clay-rich soils give this Premier Cru a combination of depth, silky texture, and mineral definition.

Tasting Notes: Vivid strawberry, ripe cherry, blackcurrant, and morello cherry aromas lead into a medium-bodied palate with subtle earth and spice. Supple tannins and bright acidity frame the concentrated fruit, while a gentle mineral grip carries the persistent finish.

“Concentrated, very elegant and silky, this is a beautiful expression of this appellation that’s already so harmonious on the medium-bodied palate you wonder why wait? Wonderful delicacy at the finish! Drink or hold.” - James Suckling.

“The colour is a little deeper than Le Village, and while the Clos de la Rougeotte is currently slightly muted on the nose, it is gorgeously svelte with a rich bright cherry fruit on the palate. I suspect that Marc-Olivier Buffet has timed the picking date to perfection, while the finish is very persistent. Drink from 2029-2035. Tasted Oct 2024.” - Jasper Morris MW.

“The 2023 Volnay Clos de la Rougeotte 1er Cru has a linear, correct bouquet with darker fruit than the 2022 last year. It's a little introverted compared to its peers. The palate is ripe and forward with quite sturdy tannins. It's a little Pommard in style, but it just cuts away too fast on the finish.” - Vinous.

Serving Suggestion: Serve at 57–61°F with roast duck, poultry, veal, mushroom dishes, or mild cheeses. If opening young, decant for 60 to 90 minutes to let the fruit and structure unfold.

Varietal: 100% Pinot Noir.