2011 1er Cru Petite Chapelle Domaine J. Confuron Cotetidot
|Sub-district||Côte de Nuits|
A restrained and distinctly cool nose of pure essence of red pinot fruit with soft floral hints precedes the mineral-driven, intense and overtly austere flavors that culminate in a linear but balanced finish that can’t match the sheer complexity of the Craipillot. To be sure this is a fine example of the appellation however. 2021+ Rating: 89-91 Allen Meadows, www.Burghound.com (Jan 2013)
*Case price discount: Mix any 12 bottles (or 9l equivalent) of wine or 6 bottles of Champagne, Spirits, Sweet Wine or Fortified to get the 'case price' for each bottle.
Ripe aroma. Ripe cherry. Soft tannins. A sunny full and ripe palate. Slightly jam note. More open and expressive palate and warmer on the finish, which is not as long. Sweet note on the finish. A touch more approachable. Particularly good+. From 2016 Rating: 17.5 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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