Domaine Confuron-Cotetidot Gevrey-Chambertin Lavaut Saint-Jacques Premier Cru 2016 Front Label
Domaine Confuron-Cotetidot Gevrey-Chambertin Lavaut Saint-Jacques Premier Cru 2016 Front LabelDomaine Confuron-Cotetidot Gevrey-Chambertin Lavaut Saint-Jacques Premier Cru 2016  Front Bottle Shot

Domaine Confuron-Cotetidot Gevrey-Chambertin Lavaut Saint-Jacques Premier Cru 2016

  • TA95
  • BH94
750ML / 0% ABV
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Winemaker Notes

Critical Acclaim

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TA 95
Tim Atkin

The Confurons have one parcel of Lavaut (sic) in the upper part of the Premier Cru close to Les Veroilles only chalky soils. This is another impressive wine, made in the late-picked, like-it-or-lump-it 100% whole bunch style. Made to age, with smoky, peaty notes and lots of pepper spice, it has grip, density and chalky freshness. 2028-38.

BH 94
Burghound.com
Here too there is enough reduction and wood influence to overshadow the underlying fruit. There is superb intensity and mid-palate density to the overtly muscular, detailed and powerful broad-shouldered flavors that brim with both dry extract and minerality before delivering outstanding length and depth on the balanced if markedly austere and backward finish. This is terrific but I underscore that it would be largely pointless to open a bottle of this beauty young.
Barrel Sample: 91-94
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Domaine Confuron-Cotetidot

Domaine Confuron-Cotetidot

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Domaine Confuron-Cotetidot, France
The Confuron family have been vignerons since the seventeenth century during the reign of Louis XIV. Their specialty was, and continues to be, vine selection and propagation. They have led the way in identifying top selections massales and even have a clone of the noble Pinot Noir in their name: Pinot Confuron. The family crafts uniquely village level wines from four villages in the Cotes de Nuits – Nuits-Saint-Georges, Vosne-Romanee, Chambolly-Musigny and Gevrey-Chambertin (not to mention Pommard as well) – and they have an impressive array of premier cru and grand cru sites, some of which include the famed Vosne Suchots (they are one of the largest holders), Echezeaux, Clos Vougeot, and tiny plots of Charmes Chambertin and Mazis Chambertin. Today, Yves Confuron holds the reins at the estate with the help of his oenologist brother Jack in the cellar. Their parents Jacky and Bernadette work the vines as they dutifully have for over fifty years. The vineyards, averaging 65 years of age, have never been treated with synthetic herbicides or pesticides and great attention is taken to minimize yields through regular plowing, short pruning and green harvesting that takes place in the spring. At harvest, triage is done both in the vineyard and in the cellar. Grapes are persistently harvested late to ensure the formation of ripe stems. Yves follows his family tradition of 100% whole-cluster fermentation, followed by long cuvaisons of two to three weeks and extended barrel ageing of up to two years. The villages wines tend to see 10-20% new oak, only a tad more for the 1er Crus, and up to a maximum of 50% for the Grand Crus. The wines are bottled unfined and unfiltered, and they show remarkable aromatic intensity, spice, purity of fruit, and striking minerality from their fantastic terroirs.
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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.”

PSLFCC040_2016 Item# 226836

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