|Sub-district||Côte de Nuits|
Supple, rich and harmonious, There's fruit, but above all there is a seamless drive and directness of power, and a saline whippiness and tension. Very long with wild spicy notes on the finish. L&S (Jan 2013)
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Bright crimson. Intense level of fruit. Really quite snazzy at first. Tamped down a bit to a dry finish but it is clearly of superior quality. Lots of energy here. But it lacks the extra register of intensity of fruit one might expect for this money. 2018-2030 Rating: 17 Jancis Robinson OBE MW - www.JancisRobinson.com (Jan 2013)
(from a .45 ha parcel in Les Treux where Clos de Vougeot meets Grands Echézeaux). This is also exceptionally spicy with ripe aromas of earth and black currant as well as plenty of floral influence. There is excellent volume and phenolic maturity to the underlying structural elements that shape and support the relatively large-scaled flavors that culminate in a driving finish that delivers flat out phenomenal length. Note that that this beauty is a good choice only for the very, very patient among you as it’s built for the very long-term. 2031+ Rating: 92-94 Allen Meadows, www.Burghound.com (Jan 2013)
Yves “I don’t own a destemmer-crusher” Confuron is a fervent advocate of whole bunch fermentation. The stems add structure as well as a sappiness here, but the fruit is classy and sweet, putting flesh on the skeleton. 2017-28 Rating: 95 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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