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Chambolle-Musigny La Combe d'Orveaux V.V. 1er Cru, Bruno Clavelier - 2020

The wine always has an extra dimension, some consider it to be the head of the cellar. It offers a haughty profile combining a great finesse of expression and a mineral depth, all in verticality, in the martial spirit of the neighbouring Musigny. It requires a long opening time to deliver its bewitching character, its wide aromatic palette (pomegranate, spice, citrus, flowers) and its dynamic texture.
Technical sheet >
195,00 CHF
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Technique

Viticulture

Plot of 81.55 ares of vines, half of which are more than 75 years old, with an additional 1/4 of 20 year old vines. The rest was recently replanted (2010) and will not be included in the cuvée for several years. The location is ideal, facing east, protected from the cold winds coming down from the mountains. The soil is complex, composed of oolitic limestone (white oolites) and quartz limestone. The parcel is adjacent to the Petits Musigny (GC Musigny) and was classified as Tête de cru before the phylloxera crisis. It should have been classified grand-cru today if the necessary administrative procedures had been carried out at the time. The estate is certified in Organic Agriculture (Ecocert) and has been practicing biodynamics for a long time.

Oenology

Vinification in open truncated wooden vats. Depending on the vintage, a percentage of whole grapes is kept (maximum 30%). Fermentation is done with indigenous yeasts, with some manual punching of the cap. Gentle pressing. After settling, the wines are run off by gravity. The wine is aged for 18 months in fine-grained oak barrels of French origin with +/- 30% new wood for the Grand and 1er crus, a little less for the "villages". No fining or filtration.

Suggestions for accompaniment

Sweetbread pie with morel mushrooms - Small hot meat pie - Roast chicken.

Domain
Bruno Clavelier's treasure is his old vines, most of which were replanted after the phylloxera epidemic in the 1930s and 1940s. The oldest are over 80 years old and are the result of massal selections. The yields are naturally limited and the rooting is exceptional. The organic and biodynamic cultivation here implies a strong presence in the vineyards and a lot of prevention and manual interventions. All parcels receive the same care. The ploughing is complemented by finishing with a pickaxe. At the height of the season, the estate allocates one person per hectare. Manual harvesting is followed by sorting on the vine and in the cellar, using a vibrating table. Vinification takes place in open truncated cone-shaped vats, with more or less whole bunches (up to 30%). Fermentation takes place with indigenous yeasts, with some gentle punching of the cap and light pumping over. In total, the cuvaison lasts about three weeks, before a delicate pressing. After settling, the wines are transferred to barrels by gravity. The wine is aged for 16 to 18 months in fine-grained barrels of Tronçais and Allier origin. The percentage of new wood never exceeds 30%, depending on the vintage. No racking is carried out during the ageing process. The wines are neither fined nor filtered. The result is wines that perfectly reflect their terroir of origin, combining both depth of flavour and density of...
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