|Sub-district||Côte de Nuits|
Supple juicy attack, with quite some volume. A saline moment, pure and sophisticated, then some quite rustic tannins on the finish. This is well-done, it's got class. L&S (Jan 2013)
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The nose has some nice sweet flavours and the fruit on the palate feels ripe. Black fruits give the power with fresher red towards the back giving a lighter fresher feel. The finish is quite fragrant with a hazel nut character. 2014-20 Rating: 90 Derek Smedley MW, www.dereksmedleymw.co.uk (Dec 2013)
Vosne drive in evidence. Lots of sweetness. Good stuff! Racy 2015-2024 Rating: 16 Jancis Robinson OBE MW - www.JancisRobinson.com (Jan 2013)
A restrained but quite spicy nose of dark berries, plum and a touch of sandalwood. The supple, round and delicious middle weight flavors display mild austerity on the long, firm and serious finish. This will require up to a decade to be fully mature. 2019+ Rating: 88-91 Allen Meadows, www.Burghound.com (Jan 2013)
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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