2017 Bourgogne Passetoutgrain, Vieilles Vignes, Domaine Bruno Clavelier, Burgundy

2017 Bourgogne Passetoutgrain, Vieilles Vignes, Domaine Bruno Clavelier, Burgundy

Product: 20178020503
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2017 Bourgogne Passetoutgrain, Vieilles Vignes, Domaine Bruno Clavelier, Burgundy

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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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Bourgogne Rouge

Bourgogne Rouge

Bourgogne Rouge is the term used to apply to red wines from Burgundy that fall under the generic Bourgogne AOC, which can be produced by over 350 individual villages across the region. As with Bourgogne Blanc and Bourgogne Rosé, this is a very general appellation and thus is hard to pinpoint any specific characteristics of the wine as a whole, due to the huge variety of wines produced.

Around 4,600 acres of land across Burgundy are used to produce Bourgogne Rouge, which is around twice as much as is dedicated towards the production of generic whites.

Pinot Noir is the primary grape used in Bourgogne Rouge production, although Chardonnay, Pinot Blanc, Pinot Gris and in Yonne, César grapes are all also permitted to make up the rest of the wine. These wines tend to be focused and acidic, with the fruit less cloying than in some New World wines also made from Pinot Noir, and they develop more floral notes as they age.

Although an entry-level wine, some Bourgogne Rouges can be exquisite depending on the area and producer, and yet at a very affordable price.

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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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