|Sub-district||Côte de Nuits|
Very accessible, with an open nose and supple round feel, but not without class and length too. L&S (Jan 2013)
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Pale ruby. Very light nose. Then a broad spread of fruit on the palate. Solid, even a bit stolid. 2016-2024 Rating: 16 Jancis Robinson OBE MW - www.JancisRobinson.com (Jan 2013)
Rating: 93 Tim Atkin MW, www.timatkin.com (Dec 2012)
Warm parcel despite the influence of the Combe Lavaux. Red fruit aroma and perfumed. There is a delicacy and intensity here. Lightish body, but no lack of substance. It has elegant, woven feel. Rose hips on the long and aromatic finish. Fine+ From 2017 Rating: 18.25 Sarah Marsh MW, The Burgundy Briefing (Nov 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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