|Sub-district||Côte de Nuits|
This has not gone into barrel at all - Yves thought it so complete, so balanced, that it had no need of additional polishing, saying that the barrels bring out the chocolateiness with oxidation, and that this is so ripe it just does not need that - so he has kept it in cuve. Very purple, very taut and fresh (more backward too), despite the richness and astonishing depth of fruit. L&S (Nov 2019)
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(the domaine is the largest holder in Suchots with an incredible 2.16 ha). This is aromatically similar to the Vignerondes except with more evident spiciness. The opulent, velvety and lavishly rich medium weight plus flavors coat the palate with dry extract where the lingering and slightly warm finish is also chocolate-infused. This is undeniably impressive in its fashion but it would be fair to describe it as atypical. Drinking range: 2033 - Rating: 89-92 Allen Meadows, www.Burghound.com(Jan 2020)
Lots of deep fruit and spice on the palate. Dense and full rich style. Will drink early. Drinking range: 2022 - 2028 Rating: 16.5 Alistair Cooper 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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