DOMAINE BRUNO CLAIR LES CAZETIERS 1er CRU 2018

Domaine Bruno Clair
Gevrey-Chambertin
Les Cazetiers 1er Cru 2018

“A much more deeply pitched nose exhibits notes of plum, cassis and the sauvage while also being trimmed in hints of wood and menthol. There is good volume and evident power to the succulent yet muscular larger-scaled flavors that display focused power and drive on the saline-inflected, firm and youthfully austere finish. This robust effort will require extended patience. (1/2020)”  – 93/100, Burghound

VARIETIES: Pinot Noir (Year of Planting 1958, 1998), 30–50% whole bunches; 10–15 days maceration in wooden vats
REGION: France / Bourgogne / Côte de Nuits / Gevrey-Chambertin / Les Cazetiers 1er Cru
AGEING: 18–20 months in oak barrels; approx. 35% new barrels
GUARDING POTENTIAL: Enjoy now or will cellar well up to 25 years ±, at an optimal hygrometric degree of 70%
SERVE: Serve at 14ºC – 16ºC
FITS TO: Solid, velvety wines reinforced by powerful tannins that go wonderfully with Le Gibier au Barbecue / Viande de Bœuf Braisée. Also in perfect association with certain fish such as Sandre en Papillote or Tartare de Thon, or with Burgundian cheeses such as Époisses or Cîteaux
CRITICS SCORES: BH/91-93, V/93-95
VIVINO: Average 4.2 ★★★★✰

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Overview | Of | Domaine Bruno Clair

Bruno Clair created the eponymous estate in 1979. His family history is quite complex, as is often the case in wine estates in Burgundy. The family began making wine at the beginning of the 19th century and Bruno represents the sixth generation of winegrowers.

In 2010, Edouard, their eldest son joined the estate, followed by Margaux and Arthur in 2018. Each of the children now has a specific role. Edouard is responsible for the vines and the vinification process. Margaux takes care of shipping, but is also involved in the vineyards. Arthur is in charge of the cellar and manages the vinification with Edouard.

To date, the estate comprises 27 hectares across 8 villages, and produces 32 different appellations.

In recent vintages, the estate has increased the practice of whole-bunch vinification (by 20–50% depending on the appellation). The red wines are fermented in open wooden vats for a fortnight, with a low dose of SO2. At the estate, the extraction process varies according to the character of the appellation. The wine is then matured for 18 to 20 months in oak barrels (up to 50% new barrels depending on the appellation) before being bottled.