Bruno Clair
2012 Bruno Clair Gevrey Chambertin Rouge 1er Cru 'Les Cazetiers' 750ml
Vines planted in 1958. Whole bunches, ambient yeast, ten to fifteen days macerating in open wooden vats. Bruno Clair farms just under a hectare of Cazetiers on clay limestone at 325 meters, facing east, and he'll happily tell you he prefers it to his neighboring Clos Saint-Jacques for the darker fruit and the gentler acidity.
Deep red in the glass, black fruit and spice, and a palate that fills the mouth before the tannins arrive. Silky rather than stern. Eighteen to twenty months in barrel, about a third of it new.
The domaine asks for six or seven years minimum before you open one. This is a 2012, so it has had its time. Decant it off the sediment, serve it at cellar temperature, and put it next to braised beef, duck, or anything that has met a mushroom.
- Producer
- Bruno Clair
- Style
- Red
- Grape
- Pinot Noir
- Origin
- Gevrey-Chambertin, Burgundy, France
- Farming
- Practicing Organic, Native Yeast
- Winemaking
- 30-50% whole bunches; 10-15 days maceration in wooden vats; ambient yeast. Matured 18-20 months in oak, approx. 35% new barrels.
Gevrey-Chambertin, Côte-d'Or, Bourgogne-Franche-Comté, France
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- ABV
- 13.0%
- Tasting note
- Deep red colour. Aromas of black fruits and spices. A complex wine; very mouth-filling, with silky tannins.
- Pairs with
- Braised beef and red-wine sauces, duck, roast chicken with mushrooms, venison. Washed-rind cheeses like Époisses and Soumaintrain.
- Serving
- Serve at 15-16°C. Decant off the sediment.
- Cellaring
- Laying down 6-7 years minimum
- Vineyard
- 0.87 ha of clay limestone over Premeaux limestone with entroques. East/south-east facing at 325m. Planted 1958 and 1998.
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