2012 Domaine J. Confuron Cotetidot
|Sub-district||Côte de Beaune|
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(from En Brescul, which sits high on the slope next to Petits Noizons and has very white soil). A pure and really very pretty nose of ultra-cool red and dark berry fruit leads to equally cool and restrained middle weight flavors that exude a fine minerality. I like the freshness and verve though it seems clear that the underlying structure is not quite as mature as any of the previous villages level wines and as such the finish is just a bit dry, at least at present. 2018+ Rating: 86-89 Allen Meadows, www.Burghound.com(Jan 2014)
Good medium red. Aromas or iron and red licorice. Nicely fresh in the mouth, with good cut and acidity giving the blackberry, redcurrant and licorice flavors a juicy quality. Firm, building tannins provide good spine 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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