|Sub-district||Côte de Nuits|
The introductory point of our tasting with Yves, and the first glimpse of the volume and richness which he has got into these wines. Dark, very rich and velouté, a warmth in the ripeness, with a huge volume of pulpy tannins which are never harsh but demonstrate just how complete the ripeness was, and how it all remains in balance. But as he says, this is not Pinot that 'Pinots', but Pinot which 'Grenaches' - so the wines are full of sweet spice and dark chocolate, for example. L&S (Nov 2019)
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This is very flashy and alcoholic! Almost uncomfortably concentrated. Tastes a bit more like it's from Oregon than from Burgundy! Drinking range: 2028 - 2040 Rating: 16- Jancis Robinson OBE MW - www.JancisRobinson.com(Jan 2020)
Something slightly medicinal on the nose, the palate has a nice peppery and herbal snap to it yet is certainly a brooding deep style. Big and weighty and the alcohol is noticeable on the finish. Drinking range: 2023 - 2028 Rating: 16+ 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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