|Sub-district||Côte de Nuits|
Deep colour, little development on the nose, but the palate is complete, rich, pure, taut and fresh with lots of fruit. It has a lovely tension - spicy with quite a punch of tannin on the finish. Drinking range: 2022 - L&S (Nov 2016)
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Rating: 93 Tim Atkin MW, www.timatkin.com(Jan 2018)
Cask sample. Some off-putting volatility here. Very tough tannic structure. Unusual that their Gevrey should be more gentle than their Vosne-Romanée. Impressive weight and power but rather hard work right now. Drinking range: 2022 - 2040 Rating: 16.5+ Richard Hemming MW - www.JancisRobinson.com(Jan 2017)
A spicy nose consists of both red and dark currant, plum and violet scents. The notably finer middle weight flavors possess fine intensity and I particularly like the velvety and rich mouth feel that contrasts markedly with the robust, powerful, mouth coating and serious finale. At least some patience is recommended. Drinking range: 2022 - Rating: 88-91 Allen Meadows, www.Burghound.com(Jan 2017)
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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