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Vosne-Romanée La Combe Brûlée, Bruno Clavelier - 2021

The wine can take on a "tense" character in cold years or a more open expression in favourable years. Whatever the vintage, it always shows great complexity when aired (wild berries, flowers, hot rock), revealing in particular a beautiful viscosity of matter. It is a subtle wine, which expresses itself through its length.
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The old vines of more than 85 years old of the Combe-Brulée (52 ares) give a fine and complex vosne-romanée. Situated in a small closed valley (combe) of the same name, at the foot of the hillside, maturity is slower here than elsewhere. The specific microclimate alternates between the coolness of the valley floor and the warmth of the reverberating stones on the hillside. The soil rests on a limestone base with limestone flints which, because of the silica they contain, could be the source of the smoky, flinty notes often present in this wine. The estate is certified in Organic Agriculture (Ecocert) and has been practicing biodynamics for a long time.


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.

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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