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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
2014 Bourgogne Passetoutgrain, 1/3 Gamay, 2/3 Pinot Noir
2013 Bourgogne
2011 Nuits St Georges
2013 Chambolle-Musigny
2013 Gevrey-Chambertin
2011 Nuits St Georges, 1er Cru, Vignes-Rondes
2013 Chambolle-Musigny, 1er Cru, Derrière la Grange
2012 Chambolle-Musigny, 1er Cru, Derriere la Grange
2013 Gevrey-Chambertin, 1er Cru, Lavaut St. Jacques
2013 Vosne-Romanée, 1er Cru, Les Suchots
2007 Vosne-Romanée, 1er Cru, Les Suchots
2013 Charmes-Chambertin, Grand Cru (6 x 750ml)
2012 Charmes-Chambertin, Grand Cru
2013 Mazis-Chambertin, Grand Cru (6 x 750ml)

 

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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