Domaine Bruno Clair
Chambertin 1er Cru Cazetiers 2020
| Denomination | AOC Gevrey-Chambertin |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Burgundy (France) |
| Grape varieties | 100% Pinot Nero |
| Aging | The wines are aged in oak barrels. The percentage of new barrels used varies from 20 to 50%, depending on the vintage. Bottling is carried out after a period of 'elevation' (maturation) that can be between 16 and 22 months. |
Description
Les Cazetiers is close to the Clos Saint-Jacques. The soil is characterised by extremely poor, marly soil and limestone deposits. Three different planting dates; one third planted in 1958, another third in 1972 and the rest in 1996. The combination of soil type and vine quality produces low yields and 'millerandes' grapes. The wine is characterised by a very low acidity that is amply compensated by complex tannins of surprising richness. Comparison of the organoleptic qualities between our Clos Saint-Jacques and our Cazetiers shows a clear difference between the wines in each vintage: the Cazetiers are more accessible in their youth on an aromatic level and with the unique silkiness of the tannins compared to the Clos Saint-Jacques, which is more reserved in the early years. A good example of the incredible variety of terroirs and 'climates' in the Côte is that these two wines come from vines of more or less the same age, from the same 'massal' selection, with similar maturity and vinified in the same fermentation room, according to the same philosophy.
Awards
-
2020
93/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2020
94/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
Over 25 years
Decanting time:
1 hour
He is also responsible for the creation of a rosé wine made from pinot noir, the Rosé de Marsannay, which made it possible for many wine growers to survive, and even to thrive, in those difficult times since the red wines were not selling well and selling at prices which are hardly enough to sustain the growers. Marsannay is the only Burgundian appellation to produce rosé, white and red wines
Founded the domaine which bears his name in 1979.
The domaine at that time included plots in Marsannay and Fixin, the Dominode vineyard in Savigny-les-Beaune, and a large plot lying fallow in Morey-St.-Denis - "En la Rue de Vergy. He is the son of Bernard Clair (1920-2005) and the grandson of Joseph Clair (1889-1971), originator of the famous Domaine Clair-Daü which was founded in Marsannay in 1919.
Following Joseph's death, family disagreements led to the dismantling of the Domain Clair-Daü in 1985. In 1986, Bruno was entrusted with the vineyards of his parents, brothers and sisters which included those of Clos de Bèze, Cazetiers, Clos St-Jacques, Vosne-Romanée, Clos du Fonteny and Chambolle-Musigny. More vineyards were purchased by the estate in 1993, inlcuding Corton-Charlemagne, Pernand-Vergelesses and Aloxe-Corton, and in 1996 Gevrey-Chambertin Petite Chapelle was added to bring the size of the domaine to more than 23 hectares (56.8326 acres). Bruno Clair cultivates, harvests and bottles his wines with the assistance of André Geoffroy and Philippe Brun. Domaine Bruno Clair is a member of the Association des Domaines Familiaux de Tradition.
Bernard Clair (1920-2005)
Joseph's son, Bernard joined Domaine Clair-Daü in 1939 and the two formed one of the most prestigious wine estates of Burgundy, with the cultivation of more than 38 ha (93.90008 acres) of vineyards located in the finest named vineyards of the Côte de Nuits: Chambertin Clos de Bèze, Bonnes-Mares, Musigny, Clos St-Jacques, Clos Vougeot, and of a superb old vineyard in Savigny-les-Beaune, la Dominode. Bernard also made his mark in the selection and cultivation of the finest seedlings of pinot noir and chardonnay - vines of high quality and low yield - which paved the way for the wine growers of today. Read more
| Name | Domaine Bruno Clair Chambertin 1er Cru Cazetiers 2020 |
|---|---|
| Type | Red green still |
| Denomination | Gevrey-Chambertin AOC |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | France |
| Region | Burgundy |
| Vendor | Domaine Bruno Clair |
| Harvest | The grapes are harvested by hand and the best grapes are selected mainly in the vineyards. The grapes are partially destemmed before being placed in open wooden vats. |
| Fermentation temperature | 32 - 34 °C (89.6 - 93.2 °F) |
| Production technique | Bruno Clair maintains a rigorous selection of the best pinot noir and chardonnay vines, identifying those that produce small grapes with perfect ripeness. This selection also focuses on finding vines that have good disease resistance and are free of viruses. This work requires a lot of patience and is absolutely essential to obtain a vigorous vineyard of great quality. As far as viticulture is concerned, Domaine Bruno Clair believes in the total absence of chemical fertilisers, the exclusive use of compost, ploughing and year-round soil erosion. |
| Wine making | Crushing the bunches helps to improve the consistency of the cork, which forms on the fermenting wine, and to prolong the fermentation time. If necessary, the vintage is cooled and alcoholic fermentation starts slowly and uses only indigenous yeasts. The temperature does not exceed 32 to 34 °C (89.6 to 93.2 °F). Depending on the intensity of the alcoholic fermentation, punching-down takes place two to eight times a day. Depending on the wine, the 'cuvaison' (fermentation) time lasts 14 to 21 days. The wines are then placed in oak barrels and transferred to the cellar. Malolactic fermentation generally takes place in the spring, when the cellars are gently warmed by the warming climate. After malolactic fermentation, the wines are racked off and their 'élevage' continues on the fine lees we have stored. |
| Aging | The wines are aged in oak barrels. The percentage of new barrels used varies from 20 to 50%, depending on the vintage. Bottling is carried out after a period of 'elevation' (maturation) that can be between 16 and 22 months. |
| Allergens | Contains sulphites |