Wine Advisor
Bruno Clair, Gevrey Chambertin 1er Cru Clos St Jacques 2016
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Description
Tasting notes
Reviewed by: Neal Martin
The 2016 Gevrey Chambertin 1er Cru Clos St Jacques comes from vines of the same age, clone, rootstock and massale selection as the Cazetiers. It has a more introverted bouquet than the Cazetiers, with dark fruit, broody but compelling. This seriously needs time in bottle. The palate is very well balanced with a confit-like entry, a silver bead of acidity, subtle notes of fig infusing the red berry fruit on the finish, later quince and graphite coming through with time. The persistence is astonishing here, still lingering in the mouth by the time Bruno is pouring the next sample.
About the Producer
Domaine Bruno Clair is a young boutique winery in the Cote de Nuits appellation in Burgundy, France. Bruno Clair has a large number of vineyards, including the Clos de Beze in Chambertin and other first growths in Gevrey and Savigny, with a total of 12.5 acres of grand cru and first growths, and village vineyards scattered throughout Marsanne, Gevrey, Gevrey and Savigny. Chambolle Musigny, Morey St Denis, Vosne Romanee and Aloxe-Corton. The oldest of these vines is the Grand Cru de Beze, where 2/3 of the vines (mainly Pinot Noir) were planted in 1912, while the remaining 1/3 were planted in 1972. The Cazetiers, a first growth, is also quite distinctive. Located on the top of a hill in the village of Gevrey-Chambertin, the white marl of this vineyard gives the wines a richer mineral flavour, which makes them very different from the neighbouring Clos St-Jacques. Despite its high altitude, the wines from Cazetiai are low in acidity and only require a period of maturation before becoming very rounded on the palate. At present, Château Bruno Clair offers a wide range of wines, including classic reds such as Chambertin-Clos de Bèzes Grand cru and Bonnes Mares Grand Cru, in addition to rosé sparkling wines (Rose) and White wines. These Pinot Noir reds are powerful, but not over-extracted, giving the impression of being over-extracted, and are loved and appreciated by consumers and critics alike.
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