Vosne-Romanée's communal appellation plots of vines lie either at the top of the slope or at its foot, on either side of the grand cru climats and, in some cases, reaching the same altitude. The soils are limestone mixed with clayey marls. The depth of the soil varies from some tens of centimetres up to 1 metre deep. The exposure is easterly.
Vosne-Romanée's shades of red vary from pure ruby to black tulip, and are often quite intense. At other times the wine is a fiery red, darkening to garnet with a touch of crimson. Ripe fruit over spices is frequently the main ingredient of the bouquet of Vosne-Romanée, modified by the presence of strawberry, raspberry, bilberry, or blackcurrant. These refined and well-blended aromas evolve with age into cherries-in-brandy, preserved fruits, leather and gamey/woodland scents. On the palate, Vosne-Romanée is velvety and distinguished - Pinot Noir in top form. The wine may seem a little austere in its youth; it needs time in the bottle to develop structure and fleshy texture. Often full-bodied and voluptuous, Vosne-Romanée is the vinous equivalent of a Rubens nude.
The powerfully tannic but nevertheless perfectly smooth build of the spicy, opulent, and meaty Vosne-Romanée inclines it towards strongly flavoured meats with a markedly fibrous consistency which the wine can tame and envelop. Good quality poultry, lamb (slowly oven-roasted), and roasted feathered game are easy first choices. But a thick cut of lean, firm textured beef will match Vosne-Romanée’s fullness, while spicy couscous with poultry will be equally delighted with such a wine for company. A less obvious pairing - foie gras poêlé – also has its advocates amongst serious foodies. Vosne-Romanée has a sufficient force of personality to accompany intensely flavoured cheeses such as Époisses, Langres, Saint-Florentin, or Aisy Cendré, as well as Cîteaux.
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