Bruno Clair Chambertin Clos de Beze Grand Cru 2012 Front Label
Bruno Clair Chambertin Clos de Beze Grand Cru 2012 Front LabelBruno Clair Chambertin Clos de Beze Grand Cru 2012  Front Bottle Shot

Bruno Clair Chambertin Clos de Beze Grand Cru 2012

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  • RP92
750ML / 0% ABV
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Winemaker Notes

30% whole-cluster, indigenous yeast fermentation in open wooden tanks, minimal punch-downs and pump-overs (one each per day in general). Aged for 18 months in barrel (up to 30% new oak).

Critical Acclaim

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PR 95
PinotReport
A discreet hint of wood allows the slightly riper and definitely spicier aromas of earth, humus, dark berries and soft sauvage notes to shine. There is excellent power to the muscular and broad-shouldered flavors that also brim with structure-buffering dry extract that coats the palate on the mineral-driven, punchy and seriously persistent finish. This is a Bèze of power and finesse though note that unlike many 2012s this is clearly built for the long haul.
Barrel Sample:93-95
RP 92
Robert Parker's Wine Advocate
Tasted blind at the annual "Burgfest" tasting in Beaune. The 2012 Chambertin Clos de Bèze Grand Cru from Bruno Clair has just a touch of volatility on the nose, underneath lies some tertiary red berry fruit waiting to surface. Will it or won't it? We'll have to wait and see. The palate is medium-bodied with fine saturated tannin. Tart and edgy as it showed in barrel and yet it seems to have forsaken some of its substance that it then displayed. It is not the most persistent Clos-de-Bèze in the making, but the bottom line is that it doles at the pleasure and it improves remarkably in the glass. It's not close to my perhaps over-enthusiastic assessment from barrel...but let's see what bottle age brings.
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Bruno Clair

Bruno Clair

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Bruno Clair, France
Bruno Clair Winery Image
Domaine Bruno Clair’s origins are Domaine Clair-Daü, one of the most celebrated domaines in Burgundy from the 1950s to the early 1970s.The domaine is 23 hectares of, well, everything: grand crus, values, rosé, geeky village level, geeky premier crus, and for a predominantly red wine estate, even some Corton-Charlemagne. There is some brilliant genetic material here too as it was from Bruno’s father (as well as from Ponsot) that the Dijon University got many of the cutting that are at the origin of today’s clones. The wines are about delicately extracted fruit on the front palate, backed by serious structure on the mid-palate. If there is one domaine in the Côte de Nuits poised to become (or re-become) a planetary rock star, given the holdings and the talent here, it is this one.
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Gevrey-Chambertin Wine

Cote de Nuits, Burgundy

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This small village is home to the Grands Crus in the farthest northerly stretches of Côte de Nuits and is famous for some of the deepest and firmest Burgundian Pinot Noir.

Gevrey boasts nine Grands Crus, the best of which are arguably Le Chambertin and Chambertin-Clos de Bèze. As with all of the fragmented vineyards of Burgundy, it isn’t easy to differentiate between the two, which are situated adjacent with Clos de Bèze slightly further up the hill than Le Chambertin. Clos de Bèze has a shallower soil and if you’re really counting, may produce wines less intense but more likely to charm. Some compare Le Chambertin in both power and plentitude only to the prized Romanée-Conti Grand Cru farther south in Vosne-Romanée.

Two other Grands Crus vineyards, Mazis-Chambertin (also written Mazy-) and Latricières-Chambertin command almost as much regard as Le Chambertin and Chambertin-Clos de Bèze. The upper part of Mazy, called Les Mazis Haut is the best and Latricières-Chambertin offers an abundance of juicy fruit and a silky texture in the warmer vintages.

Other Grands Crus are Ruchottes-Chambertin, Charmes-Chambertin, Mazoyères-Chambertin, Griotte-Chambertin and Chapelle-Chambertin.

The most respected Pinot Noir wines from Gevrey-Chambertin are robust and powerful but at the same time, velvety and expressive: black fruit, black liquorice and chocolate come into play. After some time in the bottle, the wines are harmonious with bright and sometimes candied fruit, and aromas of musk, truffle and forest floor. These have staying power.

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Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”

AND385147_2012 Item# 385147

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