Domaine Bruno Clair - Marsannay - Rouge - 2018 - 750 ml
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WHAT THE WINE MAKERS ARE SAYING:
" Purposely planted on poor soil, very fine clay, called " rabbit grounds ", the chardonnay gives fruity aromas whereas the pinot blanc brings roundness and meatiness.
Bruno Clair is the son of Bernard Clair (1920-2005) and the grandson of Joseph Clair (1889-1971), originator of the famous Domaine ClairDaü which was founded in Marsannay in 1919. Following Joseph’s death, family disagreements led to the dismantling of the Domaine Clair-Daü in 1985. In 1986, Bruno was entrusted with the vineyards of his parents, brothers and sisters which included those of Clos de Bèze, Cazetiers, Clos Saint-Jacques, Vosne-Romanée, Clos du Fonteny and Chambolle-Musigny. More vineyards were purchased by Bruno Clair in 1993, including Corton-Charlemagne, PernandVergelesses and Aloxe-Corton. In 1996 Gevrey-Chambertin "Petite Chapelle" was added to bring the size of the domaine to more than 23 hectares.
Bruno is working with his wife Isabelle and his son Edouard joined the Domaine in 2012. Very involved in the vine cultivation, Edouard is progressively converting the Domaine to organic production. In 2018, Bruno & Isabelle's second son Arthur joined the Domaine and he will work on the commercial dimension.
DID YOU KNOW?
1/ Joseph Clair, Bruno Clair’s grandfather, joined the artillery. One day his regiment was disbanded and he had to stay in Marsannay. That is when he met his future wife. When they settled together in Burgundy in 1919 they created the Domaine Clair-Daü in Marsannay.
2/ In 1992, Bruno decided to reduce drastically the treatments at the domaine. Today a major part of the domaine (2/3) is farmed biodynamically.
3/ Bernard Clair used to sharecrop a large portion of his Bonnes Mares. In 2006 Bruno Clair started to retrieve bit by bit the Bonnes Mares of his father. 43 ares in 2006, 22 ares in 2012 and the rest - 1ha - in 2016.
· Grape: 100% Pinot Noir
· Surface: 11 hectares
· Terroir: Les Roseys, les Boivins, les Étalles and some small plots are vinified together to produce the domaine's red Marsannay
· Viticulture: Lutte raisonnée. No insecticides or herbicides, and soils are plowed regularly.
· Vinification: Grapes are hand-harvested, sorted and mostly destemmed (in great vintages, up to 20% of whole clusters may be retained for the top crus). Gentle transfer to open wooden vats, where the fruit is cooled to 17° or 18°C if necessary. Natural yeast alcoholic fermentation. Gentle extraction, mostly by pump-over with some occasional punch-downs. Temperature is limited to 32 to 34°C maximum.
· Aging: The wine ages in barrel (0 to 50% new oak). Full malolactic fermentation, usually in spring. Total élevage lasts about 18 months, followed by a short blending period in tank before bottling.