Domaine Bruno Clair
Villages Red barrel
Tasted: Jan 14, 2013
Producer note: Bruno Clair, and winemaker Philippe Brun, describe 2011 as “one of those vintages that had so many twists and turns that you just didn’t know what you were going to wind up with. We began picking on the 5th of September and brought in mostly clean fruit that required some sorting for rot and it was necessary to excise some under ripe fruit as well. There was excellent phenolic maturity so there was no reason not to do our normal vinification which includes 100% destemming. As to the wines, we are exceptionally happy with them given that we literally had no idea what to expect. They are extremely fresh with plenty of energy, excellent typicity and should make for fine mid-term cellaring. Stylistically they remind us of a fleshier version of 2002.” Clair also noted that as of 2011 the domaine took back another .22 ha of Bonnes Mares and now farms .63 ha. This will add about 3 to 3.5 barrels of production per year, depending of course on the yields for any given vintage. As to the in-bottle 2010s that I tasted, it’s very clear that they are in the process of shutting down and other than opening an example in the name of “science”, I would recommend that you leave them be for at least another 5 years and 10 would be better. (Vineyard Brands, www.vineyardbrands.com, Birmingham, AL, Classified Wine & Spirits, LLC, www.classifiedwine.net, Austin, TX, The Source Imports, www.thesourceimports.com, San Francisco, CA, Martin Scott Wines, www.martinscottwines.com, NY/NJ/CT, Fine Vines, www.finevines.com, Chicago, IL, Wines Unlimited, www.winesunlimited.com, New Orleans, LA, Terra Nova Wines, www.terranovawines.com, Denver, CO, Small Potatoes Wine, www.smallpotatoeswine.com, Boise ID; Justerini & Brooks, www.justerinis.com, UK).
Tasting note: A subtle application of wood sets off intensely earthy, cool and even airy dark berry fruit aromas. There is excellent volume and good ripeness to the structural elements supporting the muscular flavors that are very Gevrey in basic character, all wrapped in a notably firm, mineral-inflected and lingering finish. I quite like this.