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Home • Liquid geography • France • Burgundy • Vosne-Romanée Aux Brûlées V.V. 1er Cru, Bruno Clavelier - 2022

Vosne-Romanée Aux Brûlées V.V. 1er Cru, Bruno Clavelier - 2022

Provenance: Burgundy
Appellation: Vosne-Romanée
Domain: Bruno Clavelier
Grape variety(ies): Pinot noir
On-call time: 20 years
Alcohol degree: 13%
Classement: Premier Cru

This parcel benefits from both the warmth of its south-southeast exposure and the coolness created by the air flowing down from the mountain into the combe. This balanced situation, where the two extremes coexist, gives a sensitive wine of great sapidity, refined seduction and airy elegance. It is in fact the most subtle 1er cru of the cellar, capable of an expression combining finesse (rose, peony) and minerality (graphite, smoke, salinity) in a radiance of its own.

Technical sheet >

205,00 CHF

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Sheet

Technique

Viticulture

The parcel occupies 29.50 ares. The vineyard is over 65 years old and is located in the upper part of the Combe-Brulée. The limestone bedrock is composed of limestone with chalk (Prémeaux limestone). The presence of gravel on the surface allows rapid warming. Combined with a marked slope, it also provides good drainage capacity which allows the vine to react well in wet years. 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.

Liquid geography

Domain

Bruno Clavelier

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...