2008 1er Cru Suchots Domaine J. Confuron Cotetidot
|Sub-district||Côte de Nuits|
This really does have a sweet-tasting front edge, and follows through with energy. Lifted fruit flavours are here, but its really all about the vineyard - minerals and lifted joyful freshness. Long too. L&S (Dec 2009)
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Showing some development on the colour; paling at the edges and this development is reflected on the bouquet which has dark fruit coupled with more hoofy notes (as in horse hoof) and forrest floor. Dark and spicy. Lighter bodied after the rich 2009. It is driven by the edgy acidity and high toned spice. there is a firm spine to this wine. It would be very good decanted and with food now at 7 years old, but there is no hurry….this has the acidity to keep well and the Confuron wines are built to last. It is a bit more edgy in style, but has the matter to support this and is none the worse for it. Now onwards. Rating: 18.2 Sarah Marsh MW, The Burgundy Briefing(Nov 2014)
Mid crimson. Quite gamey nose. Lots of solid fruit and substance. Quite chewy and with masses of oomph. Too much fruit to expose the massive structure. Quite long. 2017-2030 Rating: 17.5 Jancis Robinson OBE MW - www.JancisRobinson.com(Feb 2011)
Good deep red. Inviting, highly nuanced nose combines raspberry, minerals, underbrush, chocolate and smoked meat. Supple and ripe but serious, with solid underlying structure and little easy sweetness to its complex flavors of black fruits, minerals and cocoa powder. In its weight and volume, not to mention its combination of finesse and size, this approaches grand cru level. Rating: 91-93 Stephen Tanzer's International Wine Cellar(Mar 2010)
Domaine J. Confuron Cotetidot
Vignerons since the seventeenth century, the Confuron family has always selected and propagated vines to ensure that their plant material produces the highest quality, and they even have a clone of Pinot named after them - 'Pinot Confuron'.
The domaine has several Grands Cru vineyards as well as two hectares of the great Vosne Romanée Premier Cru 'Les Suchots'. There are around 12 hectares in all. The vines have never seen chemical weedkillers, and are ploughed and managed organically.
The Confurons have always used whole-bunch fermentation, picking very late, which really is a necessity if the stems are to be properly ripe and not give green flavours to the wine. A bit like the Thévenets with their whites in the Mâconnais, they pick so much later that they can seem to have different vintages to everyone else. Yves thinks that 2007 was their great vintage of the first decade of this millennium, and he'd probably be the only grower in the Côte de Nuits who would say that. Yves also makes the wines at Domaine de Courcelin Pommard, in the same way.
Yves, opinionated and laconical as ever, dismisses those who make pale wines by 'infusion' and says that failing to get the whole bunches properly ripe - and using all the bunch - is failing to get everything the terroir can offer. The wines he makes are dark, richly concentrated, and often hard to taste in their development, but experience shows that they age brilliantly
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