|Sub-district||Côte de Nuits|
|Village||Nuits Saint Georges|
Slightly hairier texture, taut and textured, but still run through with generous fruit and ripeness - energy, chew and lovely length too. L&S (Dec 2013)
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Rating: 93 Tim Atkin MW, www.timatkin.com (Jan 2014)
Juicy black fruit, fine tannins, lovely liquorice and sweet vanilla complexity. Dry, grippy tannins. Really quite hard, in fact. Certainly not as complete and inviting as their Vosne-Romanée. 2018-2032 Rating: 17 Richard Hemming MW - www.JancisRobinson.com (Jan 2014)
(from 80+ year old vines in Bas de Combes). A deeply pitched nose features notes of dark berries, cassis, soft spice and plenty of earth character. The mouth feel is tighter and not quite as lush as that of the Vosne but the middle weight flavors don’t possess the same mid-palate concentration though it’s close. I like the sauvage element on the mouth coating finish as it is very Nuits. 2020+ Rating: 88-91 Allen Meadows, www.Burghound.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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