Wine Advisor
Bruno Clair, Vosne Romanee Les Champs Perdrix 2014
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Description
Tasting notes
Reviewed by: Stephen Tanzer
(tasted from tank; these vines are now more than 70 years old): Medium red. Lovely floral lift to the nose. Tangy black and purple berry flavors are complicated by mineral and earth notes. Plumper and riper than the village Morey-Saint-Denis, this wine will be drinkable early. These vines high on the hillside were picked last in 2014, noted winemaker Philippe Brun, adding that it's necessary to take the risk of waiting for this fruit to ripen fully. Incidentally, this vineyard is barely 200 meters from Romanée-Conti but is normally harvested ten days later, according to Clair.
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.
