|Sub-district||Côte de Nuits|
Roses on the nose! Very rich and smooth feel, lovely weight and juiciness. Perfect in its supple richness and opulence, with just enough of an undertow of tannin to be straight and true. Pepper, spicy final note - very lively. L&S (Jan 2013)
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The 2011 Charmes-Chambertin Grand Cru has a pleasant, earthy, rather stemmy bouquet, although there are just about carried by the brambly red berry fruit. The palate is medium-bodied with grippy, strict, rather obdurate tannin, quite solid in the mouth and just a touch of greenness towards the finish. This comes across like a “grumpy” Charmes-Chambertin and I would be inclined to leave this for another couple of years. Drinking range: 2020 - 2035 Rating: 90 Neal Martin, www.vinous.com (May 2019)
This is also notably ripe with aromas of warm earth, plum, black cherry and humus. There is exceptional richness, size, weight and power to the full-bodied, concentrated and driving flavors that brim with an abundance of mouth coating and tannin-buffering dry extract on the hugely long finish. Note that very much like the Echézeaux, this is built for the long-term and will require plenty of patience. 2029+ Rating: 92-95 Allen Meadows, www.Burghound.com (Jan 2013)
Just a touch below the quality of Yves Confuron’s Echézeaux in 2011, this is quite a structured Charmes, thanks to the presence of 100% stems. Dark and brooding, with serious tannins and a sappy, refreshing finish. 2017-28 Rating: 94 Tim Atkin MW, www.timatkin.com (Dec 2012)
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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