|Sub-district||Côte de Nuits|
|Village||Nuits Saint Georges|
|Vineyard||Les Vignes Rondes|
The volume again, but here lifted with a pepperiness, bright, firmly constructed under the rich juice. L&S (Nov 2019)
Currently out of stock in our warehouse.
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A port-like nose of plum and black raspberry is set off by notes of wood spice and menthol. There is a moderately fine mouthfeel to the lightly mineral-driven middle weight flavors where the bitter chocolate-infused finish is also very firm and noticeably warm. Drinking range: 2023 - Rating: 87-89 Allen Meadows, www.Burghound.com(Jan 2020)
Big, bold and dramatic. Very ripe and in your face. So concentrated it’s almost bitter on the end. Not my style but if you’re looking for concentration …. Drinking range: 2030 - 2045 Rating: 16.5- Jancis Robinson OBE MW - www.JancisRobinson.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
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