Domaine Bruno Clavelier Gevrey-Chambertin Les Corbeaux Premier Cru 2012 Front Label
Domaine Bruno Clavelier Gevrey-Chambertin Les Corbeaux Premier Cru 2012 Front LabelDomaine Bruno Clavelier Gevrey-Chambertin Les Corbeaux Premier Cru 2012  Front Bottle Shot

Domaine Bruno Clavelier Gevrey-Chambertin Les Corbeaux Premier Cru 2012

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    Domaine Bruno Clavelier

    Domaine Bruno Clavelier

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    Domaine Bruno Clavelier, France
    This domaine has existed since the end of the 18th century; however, the wines were sold to negociants until 1988, when Bruno Clavelier, after a distinguished career playing rugby for Dijon in the French first division, decided to estate-bottle all their wine. Clavelier has an uncluttered, purist’s approach to winemaking: the focus is care of the vineyards. The domaine has a total of 6.5 hectares of vines, mostly 1er Cru and village-designated holdings in Chambolle, Gevrey, and Vosne, and a single 1/3 hectare parcel in Corton. These vines are their pride and joy: all are selection massale, and the majority were planted in the 1930’s and 40’s. Clavelier was one of the early adopters of organic viticulture (certified in 1999) and he has practiced biodynamic viticulture since 2000 (certified since 2005). Because of the advanced age of the vines, yields are naturally low, and the root systems are very developed, giving the vines a lot of contact with minerals in deeper layers of the soil. In the cellar, as in the vineyard, the idea is to reveal what Mother Nature gives in each vintage. Primary fermentation happens in open-top tronconical wood fermenters; up to 30% of whole clusters are kept during the vinification. Fermentations start naturally, with gentle manual punchdowns if necessary. The first fermentation normally lasts about three weeks, after which the wine is very gently pressed and the juice is racked by gravity to barrels for aging. Malolactic fermentation happens in barrel and generally starts in the spring following harvest, and the wines are aged for 16-18 months in barrel as well. Up to one-third of the oak is new for the 1er Cru and Grand Cru wines. The wines are bottled without fining or filtration, and the bottling happens under a neutral gas so that the amount of SO2 can be as low as possible. All of the village-level Vosne is bottled by climat, rather than blended into a single Vosne village wine.
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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.”

    BTO229194_2012 Item# 229194

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