MAZIS CHAMBERTIN
2018 Grand Cru Domaine J. Confuron Cotetidot
Very rich, very dark fruit, sweetly complete, crushed black cherry, suave tannins - very, very dense. This will age for decades.L&S (Nov 2019)
* This is a pre-shipment/primeur offer. All orders are accepted under the TERMS of this offer which differ from the terms of the rest of the site.
(from a tiny .08 ha parcel of 40+ year old vines located in Mazis-Haut that normally produce only one barrel). A slightly cooler though still quite ripe nose speaks primarily of sauvage and earth-infused red berry aromas. There is reasonably good verve to the detailed, intense and concentrated big-bodied flavors that flash plenty of muscle before concluding in a grippy, indeed even chewy, finish. Once again, while the size, weight and power are impressive, it’s not completely clear that this will age out gracefully. Drinking range: 2035 - Rating: 89-92 Allen Meadows, www.Burghound.com (Jan 2020)
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. Defending his decision to pick late, he once said 'you miss the differentiation between vintages' if you don't - making 'cut-and-paste' wines which are the same every year... if you pay for a seat at the opera, you don't want to hear a variety singer'.
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