At a glance

Producer

Domaine Marquis d'Angerville

Region

Volnay, Côte de Beaune, Burgundy, France

Grape variety

Pinot Noir

Wine type

Red

Body

Medium-bodied and Earthy

Sweetness

Dry

Typical price

$150 - $250

Tasting profile

Red cherry, raspberry, subtle floral notes with mineral hints and gentle spice undertones

Evolution: Will develop greater depth, earthy complexity, truffle and mushroom aromas, and tertiary layers over next decade

At peak: Complex, layered with silky tannins and elegant finish showcasing pure Pinot Noir character and terroir expression

Structure

Acidity

Moderate to high acidity providing vibrancy and aging potential

Tannins

Fine-grained, firm but well-integrated tannins

Alcohol

13-13.5%

Aging potential

20-25+ years under proper cellaring conditions

Drinking window

Peak drinking

2030 to 2050

Optimal window

2025 to 2053

Current status

Early maturity, developing complexity

Current condition

Fruit is primary and fresh with firm tannins beginning to integrate; still benefits from cellaring

Clos des Ducs is a prestigious Premier Cru vineyard in Volnay known for its elegance and balance, combined with a top producer Domaine Marquis d'Angerville, whose wines are celebrated for fine structure and excellent aging. The 2018 vintage is strong and ripe with balanced acidity, warranting an extended drinking window of two to three decades.

Food pairing

Pairs excellently with roasted duck, game birds, mushroom risotto, charcuterie, and aged soft cheeses such as Brie or Camembert.

Serving

Serving temperature

15-17°C / 59-63°F

Decant

Yes (30-45 minutes) — To allow initial tannin integration and open up delicate aromas and flavors

Sustainability

Sustainability score: 7/10

Uses cover crops, limited herbicides, manual harvesting, natural yeast fermentation; focuses on biodiversity and soil health

While Domaine Marquis d'Angerville does not currently hold organic or biodynamic certification, they actively pursue sustainable viticultural practices aimed at minimizing environmental impact and preserving vineyard health. Their manual labor approach, natural fermentation, and reduced chemical inputs contribute positively. Moderate carbon footprint due to regional shipping and efforts in lightweight packaging improve overall sustainability profile.