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2019 Les Heritiers du Comte Lafon Vire-Clesse

Burgundy, FRANCE
$79. 99 Bottle
$959.88 Dozen
ABV: 14%
Closure: Cork

When legendary Meursault winemaker Dominique Lafon wanted to expand his offerings he looked to the picturesque southern Burgundy region of the Maconnais. Knowing there was immense potential in the area, he found a suitable domaine in Milly Lamartine and renamed it Les Héritiers du Comte Lafon. As is the Lafon way, he immediately converted to organic and now to biodynamic farming. Wanting to preserve the fruit and minerality of the region, only larger, neutral wood or stainless steel is used for vinification and ageing of the wines.

Other Reviews....
Unwinding in the glass with aromas of pear, clear honey, oatmeal and white flowers, the 2019 Viré-Clessé is medium to full-bodied, satiny and textural, with a tightly wound core and chalky grip on the finish. This important cuvée for the domaine was harvested in seven different picks this year.
93 points
William Kelley - Wine Advocate (Aug 2021)

Light primrose, some spice to the nose, more yellow fruit, quite punchy, but still with the tight fresh finish, very classy in the powerful, rich style of Viré-Clessé. This is nonetheless in the more mineral style of Viré compared to the sumptuous character of Clessé. I particularly like the lingering quality of the finish.
90 points
Jasper Morris - Inside Burgundy

The 2019 Vire-Clessé has a very appealing bouquet of white peach and lime aromas, an underlying earthiness lending another dimension to the aromatics. The palate is well balanced with generous, slightly Muscat-tinged fruit, maybe missing a little definition on the finish yet still full of freshness. Fine.
88 points
Neal Martin - Vinous

The wine is produced in a rich, luxuriant style, with aromas of ripe apricots and quince. The texture is dense - some will find this perhaps a bit heavy - but Lafon says this corresponds to the style of the commune. From a number of parcels all located within the village of Viré, totalling 6ha. The grapes are pressed as whole bunches and fermented in large oak uprights, as well as large casks, before ageing for ten months on the lees.
90 points
Charles Curtis MW - Decanter