2011 Vosne-Romanee Aux Brulees
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Bruno Clavelier told me he didn't change his winemaking techniques for the 2011s, carrying out "a gentle extraction relying mostly on infusion and a long fermentation." He started harvesting on the last day of August, and noted that the grapes had the advantage of finishing their maturity when the days were still long. He likes the 2011s for their "sensuality of tannins," noting that the 2007s are similar but began with less acidity. Although the malos all finished by early spring, Clavelier's wines were still on their lees in barrel, unracked, at the time of my visit in November.
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