|Sub-district||Côte de Nuits|
|Village||Nuits Saint Georges|
|Vineyard||Les Vignes Rondes|
Almost sweet!. Very easy gentle style, open, gentle and enveloping ripe pure fruit. Makes one salivate. Just comes on stronger and stronger. L&S (Jan 2013)
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Mid crimson. Solid stuff with lots of fruit in reserve. Still a tad dry but it should all emerge eventually. 2017-2027 Rating: 16.5 Jancis Robinson OBE MW - www.JancisRobinson.com (Jan 2013)
Here the aromatic profile is completely different with dark berries, plum, spice and violets. There is fine concentration to the velvet textured medium weight flavors that possess plenty of dry extract that successfully buffers the otherwise very firm and moderately rustic tannins on the exceptionally long finish. This is very Nuits and clearly built to age so there is no point buying this if you do not intend to cellar if for the long-term. 2023+ Rating: 90-93 Allen Meadows, www.Burghound.com (Jan 2013)
Rating: 92 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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