|Sub-district||Côte de Nuits|
A more rugged character than the Echezeaux, with fantastic depth. Very dark wild hedgerow fruit character, very expressive, a classic style with real grandeur. Drinking range: 2023 - L&S (Nov 2014)
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(from vines situated next to those of Faiveley and Prieur near the bottom of the slope on the Vougeot side). There is a bit more wood present on the agreeably fresh nose that is composed of earthy essence of red pinot fruit and ample floral influence. This is also relatively supple and forward relative to its usual heft though this is not without plenty of punch particularly on the balanced finish that is less austere than it usually is. 2023+ Rating: 89-92 Allen Meadows, www.Burghound.com(Jan 2015)
Yves Confuron’s sliver of Clos de Vougeot amounts to 0.25 hectares, running from the middle to the bottom of the Grand Cru. This is less marked by whole bunch aromas and flavours than some of the domaine’s wines. It’s quite light and refined, but there’s good tension and freshness here with some spice. Drinking range: 2018 - 2026 Rating: 95 Tim Atkin MW, www.timatkin.com(Jan 2015)
Moderately saturated medium red. Sappy aromas of cranberry, raspberry, cherry, spices, flowers and minerals, plus a whiff of iron. Surprisingly creamy on entry, then juicy, dry and light on its feet, offering red fruit, floral and spice flavors. Finishes saline and long, with a light touch and terrific energy. Leaves the salivary glands quivering. Drinking range: 2024 - 2035 Rating: 91-94 Stephen Tanzer, www.vinousmedia.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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