Log in / Sign up Confuron-Cotétidot Nuits Saint Georges 2019
The Confurons have always used whole-bunch fermentation, picking very late, which really is a necessity if the stems are to be properly ripe and not give green flavours to the wine. A bit like the Thévenets with their whites in the Mâconnais, they pick so much later that they can seem to have different vintages from everyone else. Yves thinks that 2007 was their great vintage of the first decade of this millennium, and he'd probably be the only grower in the Côte de Nuits who would say that. Yves also makes the wines at Domaine de Courcel in Pommard, in the same way.
Yves, opinionated and laconic as ever, dismisses those who make pale wines by 'infusion' and says that failing to get the whole bunches properly ripe - and using all the bunch - is failing to get everything the terroir can offer.
Roasted lamb with spring vegetables
Yves Confuron succinctly described 2019 as he did 2018, which is to say as a "hot, dry and ripe vintage though one with more vines suffering hydric stress and as such the tannins are less ripe than they were in 2018. Because of this, I felt that it was absolutely necessary to wait to pick and thus we didn't start until the 22nd of September. The fruit was super-clean and solidly ripe with very little sorting required. The wines he makes are dark, richly concentrated, and often hard to taste in their development, but experience shows that they age brilliantly. This wine is from 80+-year-old vines in Bas de Combes.
