|Sub-district||Côte de Nuits|
|Village||Nuits Saint Georges|
Taut and firm, with a lovely leathery chew to the texture - really impressive and long too. Top 'village' Nuits. Drinking range: 2021 - L&S (Nov 2014)
Currently out of stock in our warehouse.
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Sweet candied fruit on the nose, juicy with a cherry finish Drinking range: 2016 - 2020 Rating: 89 Gerard Basset OBE MW MS, Decanter(Feb 2015)
(from 80+ year old vines in Bas de Combes). This is also tight to the point of being all but inexpressive though aggressive swirling coaxes notes of earth and sauvage characters. There is excellent vibrancy and intensity to the dense and very serious medium-bodied flavors that are underpinned by very firm tannins on the beautifully complex and overtly rustic finale. This is an excellent villages that is very Nuits in style. 2023+ Rating: 89-91 Allen Meadows, www.Burghound.com(Jan 2015)
Rating: 92 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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