The Maison Jean-Jacques Confuron date of birth is attested around 1926 when a certain Jean Confuron, heir of some vineyards (mainly in Vosne Romanée), married Anne-Marie Bouchard, also heir of vineyards in the area of Nuits-Saint-Georges and Premeaux, about three miles south. The couple gave birth to two children, Christian and Jean-Jacques, who, as time went on, gradually entered the family business, working side by side until 1980, when they decided to separate, each taking half of the family vineyards. The part left in the hands of Jean-Jacques, enlarged by some land brought in dowry by his wife Andrée Noëllat (from the homonymous Noëllat family, which Domaine was sold no less than to Madame Leroy, who made it the basis on which she built her famous empire), became the main focus of the Domaine, since then known as Jean-Jacques Confuron. At the death of Jean-Jacques the winery continued its activity under the guidance of Andrée and the young daughter Sophie, who became its owner in 1988 with her husband Alain Meunier, known when they both attended the Lycée Viticole of Beaune.
Currently the Domaine has 8.5 hectares mainly distributed in Nuits-Saint-Georges, Vosne Romaée and Clos Vougeot appellations. In those plots it was begun to practice organic farming in 1990, and slowly also biodynamic, with the rejection of chemicals and, in the most valuable plots, the replacement of mechanical means with the horse, which makes the soil less heavy and makes it more porous.
This is the case, for example, of the clay-calcareous soil parcel of the Grand Cru Clos Vougeot, from which the homonymous wine is born. After the manual harvest, the grapes, sent to the cellar, undergo 3-4 days of cold maceration, before fermenting for about 14 days and then being pressed gently. The must is then left to decant for two days, before being transferred to the barriques (80% new) for aging. Finally, the masses are reassembled and, after bottling, left to rest for 5-6 months, to regain a homogeneous balance, before being put on the market.
The 2010 vintage has a ruby color with a brick red ring, prelude of an olfactory fan that starts from sour cherry in spirit, dried meat, pot pourri and orange peel, followed by carob, roasted coffee, humus and Mount Tabor incense, with concluding echoes of graphite and vinyl. The mouthfeel is based on the triumvirate of softness, citrine freshness, and sapidity, progressively flanked by a slight vegetal-bitter vein and a hint of spiciness, while it returns retro-olfactory the whole spicy component, combined with a bloody brushstroke that remains long in persistence, even after the also good length closure.
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