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Producer details

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Yves Confuron in his cellars

Confuron hauling cuttings out of the vineyard.

View additional photos for Domaine Confuron-Cotetidot.

Domaine Confuron-Cotetidot

Region: Burgundy

Red Wine
2016 Chambolle-Musigny (6 x 750ml)
2013 Vosne-Romanée, 1er Cru, Les Suchots
2014 Gevrey-Chambertin, 1er Cru, Lavaut St. Jacques (6 x 750ml)
2012 Gevrey-Chambertin, 1er Cru, Petite Chapelle
2012 Vosne-Romanée (1 x 1.5L)
2016 Charmes-Chambertin, Grand Cru (6 x 750ml)
2014 Clos Vougeot, Grand Cru (6 x 750ml)
2015 Mazis-Chambertin, Grand Cru (1 x 750ml)
2007 Vosne Romanee, 1er Cru, Les Suchots
2008 Vosne-Romanée, 1er Cru, Les Suchots
2016 Bourgogne Passetoutgrain, 1/3 Gamay, 2/3 Pinot Noir
2016 Bourgogne
2016 Vosne-Romanee
2015 Nuits St Georges


Brothers Yves and Jean-Pierre Confuron have carried on the traditions at the historic Domaine Confuron-Cotetidot that would certainly make their ancestors proud; the family continues to lead the way in séléction massale as it has since the 17th century, and even boasts a clone of the noble Pinot Noir in their name. The domaine remains one of the rare few to produce four village wines among 11 hectares in Burgundy’s prestigious Côte de Nuits (Nuits-St-Georges, Vosne-Romanée, Chambolle-Musigny and Gevrey-Chambertin), in addition to a number of premier cru and grand cru sites. Today, Yves directs the domaine and Jean-Pierre works in the cellar, while their parents Jacky and Bernadette work the vineyards as carefully as they have for more than fifty years.  The success of the house style has earned the two respected roles as consultants to neighboring estates as well.  Theirs is old-school red Burgundy at its best.

That the land has never seen synthetic herbicides or pesticides distinguishes Domaine Confuron-Cotetidot from the bulk of their peers in Burgundy, where more holistic vineyard practices can be a challenge. While they incorporate organic practices into their farming, they are not interested in being tied down by the strict confines that certifying agencies dictate.  Regular plowing and short pruning (with an occasional green harvest) keep yields low, between 35-45 hl/ha, on what are generally very old vines. Harvests are always later than most to insure ripe stems. The grapes are then fermented in whole clusters, undergoing long cuvaisons of 2 to 3 weeks, and extended barrel-aging up to 2 years. New oak levels range from 10-20% in the village wines and up to 50% in the grand crus.  Bottled unfined and unfiltered, the wines display incredible aromatic intensity, spicy fruit, and an elegant minerality from their exceptional terroirs.


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