|Sub-district||Côte de Beaune|
The 2019 Pommard Les Arvelets 1er Cru offers light earthy, woodland scents on the nose, damp moss and decayed leaves infusing the red fruit. The palate is quite pretty with crunchy redcurrant and cranberry fruit. The tannins have a slightly rigid feel, but this is Pommard and I appreciate the freshness and focus towards the finish. Overall, this is a fine Pommard that should age with style. Drinking range: 2022 - 2036 Rating: 90-92 Neal Martin, www.vinous.com (Jan 2021)
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This too is aromatically cool and restrained with its red and dark cherry-scented nose that is laced with hints of violet, newly turned earth and a whiff of anise. The beautifully textured, even sleek, middle weight flavors are more refined while offering more evident minerality on the youthfully austere and slightly warm finale. This too is clearly constructed to repay extended cellaring. Drinking range: 2034 - Rating: 90-92 Allen Meadows, www.Burghound.com (Jan 2021)
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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