2010 Clos de la Roche, Grand Cru, Olivier Bernstein

2010 Clos de la Roche, Grand Cru, Olivier Bernstein

Red, For laying down   Red | For laying down | Olivier Bernstein | Code: 12002 | 2010 | France > Burgundy > Cote de Nuits > Morey-Saint-Denis | Pinot Noir | Medium-Full Bodied, Dry | 13.5 % alcohol



Bottle 6 x 75cl



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Scores and Reviews





BURGHOUND - A highly complex and unusually elegant nose for young Clos de la Roche features notes of purple fruit, violets and spiced plum along with the usual pungent earth character that can also be found on the rich, intense and broad-shouldered flavors that possess a seductively textured mid-palate as well as excellent length. There is good phenolic ripeness to the supporting structural elements as well as plenty of tannin buffering extract. Drink 2022+
(Allen Meadows - burghound.com - March 2012)

JANCIS - Firm and lively on the nose. Lots of juice and then a backbone. A bit sweeter than some. Very user-friendly though perhaps doesn’t express terroir to the max. Vivacious. Drink 2018-2032.
(Jancis Robinson MW - jancisrobinson.com - March 2012)

The Story

Olivier Bernstein


Olivier Bernstein

In a very short space of time Olivier Bernstein has established himself as a new star in Burgundy, receiving superb press notices from his very first vintage, 2007 from both Jancis Robinson and Allen Meadows among others.

The range focuses on six grands crus from the Côte de Nuits: a trio from Gevrey-Chambertin, specifically Charmes-Chambertin, Mazis-Chambertin and Chambertin Clos de Bèze; along with Clos de Vougeot, Bonnes Mares and Clos de la Roche. These are supported by three 1ers crus, three white wines and a single village cuvee from Gevrey-Chambertin. Naturally, production of each wine is tiny, considering the low yields coming from old vines.

Bernstein comes from a family of music publishers, but left a promising corporate career to study oenology in Beaune. After working harvest at Domaine Rouget, which enabled him to meet the late Henri Jayer, during the 2002 vintage, he moved to Roussillon to found his own Domaine, Mas de la Deveze. He returned in Burgundy in 2007 to establish a négociant business.

Since then, Olivier has managed to get close to his vineyard sources. He now manages the vineyard work for all but one of his sources and – a wonderful opportunity – has managed to buy two of the vineyards he has worked with since the start: Gevrey-Chambertin Les Champeaux and Mazis Chambertin. It is rare for grand cru vineyards to change hands so this is a major coup.

These vineyards follow the common thread of old vines – more than 80 years old in the case of the Mazis – which enables Olivier to work with excellent raw material. During vinification the wines are very lightly handled, with a good proportion of stems included to maintain a lively thread throughout, while the barrels are made to order by master cooper Stéphane Chassin, who comes to taste the new vintage before deciding what type of toasting will suit each individual wine. The 1er and grand cru wines are matured in new wood from the start. This takes place in the new Bernstein headquarters, some marvellous reconditioned old cellars in the heart of Beaune.
Jasper Morris MW, Burgundy Wine Director and author of the award-winning Inside Burgundy comprehensive handbook


Pinot Noir

Pinot Noir

Pinot Noir is probably the most frustrating, and at times infuriating, wine grape in the world. However when it is successful, it can produce some of the most sublime wines known to man. This thin-skinned grape which grows in small, tight bunches performs well on well-drained, deepish limestone based subsoils as are found on Burgundy's Côte d'Or.

Pinot Noir is more susceptible than other varieties to over cropping - concentration and varietal character disappear rapidly if yields are excessive and yields as little as 25hl/ha are the norm for some climats of the Côte d`Or.

Because of the thinness of the skins, Pinot Noir wines are lighter in colour, body and tannins. However the best wines have grip, complexity and an intensity of fruit seldom found in wine from other grapes. Young Pinot Noir can smell almost sweet, redolent with freshly crushed raspberries, cherries and redcurrants. When mature, the best wines develop a sensuous, silky mouth feel with the fruit flavours deepening and gamey "sous-bois" nuances emerging.

The best examples are still found in Burgundy, although Pinot Noir`s key role in Champagne should not be forgotten. It is grown throughout the world with notable success in the Carneros and Russian River Valley districts of California, and the Martinborough and Central Otago regions of New Zealand.



Morey is sometimes ignored between its two famous neighbours, Chambolle-Musigny and Gevrey-Chambertin, but its wines are of equal class, combining elegance and structure. Morey-St Denis, being that little bit less famous, can often provide excellent value.

The four main Grand Cru vineyards continue in a line from those of Gevrey-Chambertin, with Clos St Denis and Clos de la Roche the most widely available. Clos des Lambrays (almost) and Clos de Tart (entirely) are monopolies of the domains which bear the same names.

Domaine Dujac and Domaine Ponsot also make rare white wines in Morey-St Denis.

  • 64 hectares of village Morey-St Denis
  • 33 hectares of Premier Cru vineyards (20 in all). Best vineyards include Les Charmes, Les Millandes, Clos de la Bussière, Les Monts Luisants
  • 40 hectares of Grand Cru vineyard. Clos de Tart, Clos des Lambrays, Clos de la Roche, Clos St Denis and a tiny part of Bonnes Mares
  • Recommended Producers: Dujac, Ponsot, Clos de Tart, Domaine des Lambrays

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