|Sub-district||Côte de Nuits|
Very deep colour, a glossy thick look. Nose is pure black cassis fruit.Very ripe and fat and silky. L&S (Dec 2013)
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Or, check the RELATED PRODUCTS below for different vintages or wines of a similar style.
Healthy dark red. Superripe aromas of black raspberry, animal fur and roasted meat. Very ripe but classically dry and backward; less open-knit today than the village Vosne, with the gamey quality carrying through on the plate. Finishes with ripe, spreading tannins and lingering notes of minerals and spice. Drinking range: 2020 - 2027 Rating: 90+ Stephen Tanzer, www.vinousmedia.com (Mar 2015)
Rating: 93 Tim Atkin MW, www.timatkin.com (Jan 2014)
Dark, savoury black cherry fruit. Delicious perfume, but the overall impression is very restrained and condensed. Needs time. 2018-2028 Rating: 17 Richard Hemming MW - www.JancisRobinson.com (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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