Domaine Confuron-Cotetidot Echezeaux 2014
This beauty is from a .45 ha parcel in Les Treux where Clos de Vougeot meets Grands Echézeaux. Burghound reports: 'The always forthright Yves Confuron, describes 2014 as a good to very good vintage. As usual we were almost the last ones to pick as we didn't begin the harvest until the 25th of September and while there was some sorting required it was less than usual. The fruit was ripe and clean and the vinifications unfolded without any issues to speak of. As to the wines they are juicy and fleshy yet precise with good freshness and really lovely balance. I find that they definitely respect the classification hierarchy yet each level made fine wines. Moreover unlike 2013 they should also be approachable young if desired.'
The Confuron family have been vignerons since the 17th century during the reign of Louis XIV. Their specialty was and continues to be vine selection and propagation. They have led the way in identifying top selections massales and even have a clone of the noble Pinot Noir in their name: Pinot Confuron. The family uniquely crafts village level wines from four villages in the Cotes de Nuits – Nuits-Saint-Georges, Vosne-Romanee, Chambolly-Musigny and Gevrey-Chambertin (not to mention Pommard as well) – and they have an impressive array of premier cru and grand cru sites, including the famed Vosne Suchots (they are one of the largest holders), Echezeaux, Clos Vougeot, and tiny plots of Charmes Chambertin and Mazis Chambertin.
Today, Yves Confuron holds the reins at the estate with the help of his oenologist brother Jack in the cellar. Their parents Jacky and Bernadette work the vines as they dutifully have for over fifty years. The vineyards, averaging 65 years of age, have never been treated with synthetic herbicides or pesticides and great attention is taken to minimize yields through regular plowing, short pruning and green harvesting in the spring.
At harvest, triage is done both in the vineyard and in the cellar. Grapes are consistently harvested late to ensure ripe stems. Yves follows his family tradition of 100% whole-cluster fermentation, followed by long cuvaisons of two to three weeks and extended barrel ageing of up to two years. The villages wines tend to see 10-20% new oak, only a tad more for the 1er Crus, and up to a maximum of 50% for the Grand Crus. The wines are bottled unfined and unfiltered, and they show remarkable aromatic intensity, spice, purity of fruit, and striking minerality from their fantastic terroirs.
BurghoundThis is even more floral with its cool and ultra-fresh nose of various dark berries, sandalwood and a lovely array of spices. I very much like the seductive texture of the big-bodied flavors that aren't quite as dense or structured as those of the Suchots but they're notably finer, all wrapped in a dusty, palate coating and gorgeously long finish. Excellent. 92-95