2013 Vosne-Romanée, Aux Brûlées, 1er Cru, Vieilles Vignes, Domaine Bruno Clavelier, Burgundy

  • Red
  • Dry
  • Medium Bodied
  • Pinot Noir
Ready - at best (Drink 2017 - 2032)
Neal Martin
90-92/100
Product: 20138020561

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2013 Vosne-Romanée, Aux Brûlées, 1er Cru, Vieilles Vignes, Domaine Bruno Clavelier, Burgundy
Colour Red
Sweetness Dry
Vintage 2013
Maturity Ready - at best (2017 - 2032)
Grape List Pinot Noir
Body Medium Bodied
Producer Domaine Bruno Clavelier

Critics reviews

Neal Martin 90-92/100
The 2013 Vosne Romane 1er Cru Aux Brles, which sees one-third new oak, has a tightly knit bouquet with hints of licorice infusing the mixture of red and black fruit, again, the oak nicely integrated. The palate is medium-bodied with pastille-like purity, very fine and almost weightless tannin that means this really just glides across the mouth, with just sufficient edginess on the finish to maintain tension. This is a sensual Aux Brles.
Neal Martin, Vinous.com (Jun 2015)

About this wine

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.
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Domaine Bruno Clavelier

Gifted rugby player Bruno Clavelier took over from his maternal grandfather, Joseph Brosson in the late 1980s, expanding the winery buildings and cellars as he intended to bottle all the wines himself. He rents the vines from the family and now farms them biodynamically, with organic certification.   There are no hard and fast rules for vinification except to avoid too much intervention. The grapes are sorted first by the picking team and then on a table de tri. Most are destalked though between 5 and 20% of whole bunches may be included depending on the vintage and the vineyard. Vinification is more an infusion than a maceration process, with no punching down and not much pumping over.   In the cellar there is not much new oak used – 15 to 20% for the village wines, a quarter to a third for the premiers crus. In elevage as much as in vinification Clavelier does not want to impose the hand of the vigneron. A keen student of the geology of the vineyards, he is keen that each wine should display its terroir. Jasper Morris MW, Burgundy Wine Director and author of the award-winning Inside Burgundy comprehensive handbook.
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