- Domaine Bruno Clavelier
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Burghound, January 2014,
A highly perfumed nose displays notes of dried herbs, spices, lavender and dark cherry. The medium-bodied flavors possess a cool and admirably pure mouth character with a seductive mouth feel as there is plenty of structure-buffering dry extract that coats the mouth on the impressively long finish. This is an excellent villages that should drink well young but age well too. Drink 2018+
Stephen Tanzer, January 2014,
(from cooler, clay-based soil on the hillside): Bright dark red. Very spicy, slightly exotic aromas of black cherry, lavender and garrigue. A step up in fruit intensity from the foregoing samples, with solid minerality adding to the impression of structure. Has the mid-palate fruit to support its substantial dusty, ripe tannins. A distinctly virile style that Clavelier described as "the first meat wine in the series."
Julia Harding, January 2014,
Peppery dark and fresh on the nose. Lively, dryish tannins, a bit slight overall so the end is rather hard. Drink 2015-2019
Domaine Bruno Clavelier
Bruno crafts his superb terroir-driven wines using new French oak in moderation (15-20% for the village wines and up to a third for the premiers crus) and minimal manipulation in the cellar. He practices biodynamic farming and the domaine is certified organic. Bruno is also a very gifted rugby player and played rugby for Dijon in the French first division before devoting himself ful time to winemaking.