2013 - Chambertin Clos de Bèze Grand Cru Bruno Clair
Colour
Red
Producer
Domaine Bruno Clair
Region
Chambertin-Clos de Bèze
Grape
Pinot Noir
Drinking
2020 - 2030
Case size
6x75cl

2013 CHAMBERTIN CLOS DE BÈZE GRAND CRU BRUNO CLAIR - 6x75cl

Colour
Red
Producer
Domaine Bruno Clair
Region
Chambertin-Clos de Bèze
Grape
Pinot Noir
Drinking
2020 - 2030
Case size
6x75cl

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Tasting Notes

  • BURG

    Burghound, January 2016,
    Score: 94

    This is as cool and restrained as the Clos St. Jacques though the nose is a good deal spicier and more complex with its mélange of floral, pomegranate, tobacco and broad range of red berry fruit scents. There is a really beguiling mix of detail, tension, power and volume to the big-bodied flavors that possess plenty of supporting dry extract on the saline, austere and beautifully balanced finale. I very much like the length but note well that this is not going to be an especially good candidate for early consumption. Drink 2028+

Producer

Domaine Bruno Clair

The domaine that bears Bruno Clair's name was founded in 1979. 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. Bruno Clair cultivates, harvests and bottles his wines with the assistance of André Geoffroy and Philippe Brun. The grapes are partially destemmed before being put into open wood vats. The crushing of the bunches helps to improve the texture of the cap, which forms over the fermenting wine, and to prolong the time of fermentation. If necessary, the vintage is cooled and alcoholic fermentation starts slowly and uses indigenous yeasts exclusively. According to the intensity of the alcoholic fermentation, punching will take place from two to eight times per day. According to the wine, the time of "cuvaison" (fermentation) takes from 14 to 21 days.The wines are then put into oak barrels and transferred to the cellar. Malolactic fermentation takes place generally in the spring when the cellars are gently heated by the warming of the weather.

Region

Chambertin-Clos de Bèze

Gevrey-Chambertin has more Grand Crus than any other appellation in Burgundy. Unusually wines from Clos de Beze may simply call themselves Chambertin, which is an indicator of the quality of these vineyards. One of the most complete of all the Grand Crus, rivalling the revered Romanee-Conti, Chambertin-Clos de Bèze wines are the pinnacle of Pinot Noir - fragrant, powerfully complex and intense.