2016 Gevrey-Chambertin Craipillot 1er Cru

Wine Details
Place of Origin

France

Gevrey Chambertin

Burgundy

Color

Red

Grape/Blend

Pinot Noir

Reviews & Tasting Notes

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Yves Confuron has a stellar collection of 2016s in barrel at the family domain in Vosne-Romanée, but yields were pitiful: just 11 hectoliters per hectare on average for his 13 hectares of vines. He added that he produced 15 hectoliters per hectare in 2015, and that owing to his high proportion of old vines, yields rarely reach 30 h/h here. “The most-frosted vines in ‘16 gave the ripest wines,” he said in January, “just as the hailed-on vines in 2014 produced riper fruit." Confuron's '16s have alcohol levels between 13% and 13.3%, without chaptalization.

As is his habit, Confuron harvested very late, beginning on October 5. One of the reasons he made so little wine is because he never uses fruit from the second set of buds. “It’s a bad idea,” said Confuron. “The tannins are usually underripe, there are frequently off tastes, and this fruit has more malic acidity, which is then lost during the malolactic fermentation.” And of course Confuron never destems his fruit, so the primary objective of his late picking is to get full phenolic maturity, which would be very unlikely from the second buds.

Confuron replants only as individual vines die. He uses the small percentage of young vines “for sugar,” which he says “supports extraction of the rest.” All of the Confuron-Cotétidot wines are aged in 15% to 20% new oak. Explains Confuron: “If the steak is great, why add sauce?”

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