2015 Nuits-St Georges, Aux Cras, 1er Cru, Vieilles Vignes, Domaine Bruno Clavelier, Burgundy

2015 Nuits-St Georges, Aux Cras, 1er Cru, Vieilles Vignes, Domaine Bruno Clavelier, Burgundy

Product: 20158020558
 
2015 Nuits-St Georges, Aux Cras, 1er Cru, Vieilles Vignes, Domaine Bruno Clavelier, Burgundy

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Description

The 2015 Nuits Saint-Georges 1er Cru Aux Cras comes from slightly sandier soils that Bruno Claveliers' other soils, the vines here between 75- and 85-years-old, the millerandage reducing yields to around 20 hectoliters per hectare in 2015. It has a more concentrated and more powerful bouquet compared to either the Vosne-Romane or Chambolle-Musigny premier crus, more floral with violet aromas developing in the glass. The palate is medium-bodied with sappy red berry fruit that is counterbalanced with a keen line of acidity that maintains freshness from start to finish. This is vivacious and harmonious, demonstrating one of the appellation's more underrated premier crus in a very positive light. It will require 4-5 years in bottle for the tannins to soften, but it will be worth the wait.
Neal Martin - 28/12/2016

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Wine Advocate92-94/100
The 2015 Nuits Saint-Georges 1er Cru Aux Cras comes from slightly sandier soils that Bruno Claveliers' other soils, the vines here between 75- and 85-years-old, the millerandage reducing yields to around 20 hectoliters per hectare in 2015. It has a more concentrated and more powerful bouquet compared to either the Vosne-Romane or Chambolle-Musigny premier crus, more floral with violet aromas developing in the glass. The palate is medium-bodied with sappy red berry fruit that is counterbalanced with a keen line of acidity that maintains freshness from start to finish. This is vivacious and harmonious, demonstrating one of the appellation's more underrated premier crus in a very positive light. It will require 4-5 years in bottle for the tannins to soften, but it will be worth the wait.
Neal Martin - 28/12/2016 Read more

About this WINE

Domaine Bruno Clavelier

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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Nuits-Saint Georges

Nuits-Saint Georges

Originally known as Nuits, or even Nuits-sous-Beaune, the town was happy to add the name of its finest vineyard, Les St Georges, in the 19th century.  There are no Grands Crus, but many fine Premier Cru vineyards, the mayor of the time – Henri Gouges – preferring not to single out any vineyard for the highest status.

The wines of Nuits-St Georges vary according to their exact provenance. Those of the hamlet of Prémeaux, considered to be part of Nuits-St Georges for viticultural purposes, are often on the lighter side.

The richest and most sought-after are those just south of Nuits-St Georges such as Les Vaucrains, Les Cailles and Les St Georges itself. The third sector, including Les Murgers, Les Damodes and Les Boudots are at the Vosne-Romanée end of the village, and demonstrate some of the extra finesse associated with Vosne.

Several domaines (Gouges, Rion, Arlot) now produce a white Nuits-St Georges from Pinot Blanc or Chardonnay.
  • 175 hectares of village Nuits-St Georges
  • 143 hectares of Premier Cru vineyards (20 in all). Best vineyards include Les St Georges, and Clos des Argillières and Clos de la Maréchale in Prémeaux
  • Recommended producers:  GougesRionLiger BelairPotel
  • Recommended restaurant : La Cabotte (small but stylish)

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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.

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