|Sub-district||Côte de Nuits|
Nice spicy nose. A bit of almost Grenachey sweetness. Quite opulent and yet there's a thread, a glint of illumination, a sense of closeness of weave. Open and attractive. L&S (Dec 2013)
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Rating: 92 Tim Atkin MW, www.timatkin.com (Jan 2014)
This is markedly ripe yet manages to retain a sense of elegance to the pure black cherry fruit and wet stone scents. There is a cool and energetic feel to the mineral-driven and refined middle weight flavors that possess lovely detail on the balanced, austere and lingering finish. 2020+ Rating: 88-91 Allen Meadows, www.Burghound.com (Jan 2014)
Bright, dark red. Very ripe aromas of blackberry and violet. Sweet and chewy on the palate, showing an almost chocolatey ripeness and a slightly roasted quality to its chewy dark fruit flavors. Finishes with substantial tannins and a hint of remaining malic acidity. This will need to gain shape and refinement during its remaining months of elevage Rating: 87-89 Stephen Tanzer's International Wine Cellar (Jan 2014)
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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