2013 Domaine J. Confuron Cotetidot
|Sub-district||Côte de Nuits|
Lovely again - lifted with a sweetness in the mid-palate, quite full. Definitely Chambolle, with the body a fullness of a Confuron wine. Drinking range: 2020 - L&S (Nov 2014)
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Beautiful wild spices and red berry nose, fleshy and ripe on the nose with a cured meat finish, excellent definition Drinking range: 2016 - 2024 Rating: 92 Gerard Basset OBE MW MS, Decanter(Feb 2015)
This is also wonderfully elegant and pure with a slightly riper array of red and dark currant, plum, violet and lilac aromas. There is a lovely minerality present on the middle weight flavors that add a bit of lift to the seductively textured and mouth coating mid-palate though the very firm finish is robust to the point where it flirts with rusticity. A quality villages that will need a few years of bottle age first. 2020+ Rating: 88-91 Allen Meadows, www.Burghound.com(Jan 2015)
Rating: 93 Tim Atkin MW, www.timatkin.com(Jan 2015)
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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