1999 | Domaine Bruno Clavelier | La Combe d’Orveaux

Red Wine: 1999 | Domaine Bruno Clavelier | La Combe d’Orveaux

The 1999 vintage has developed nicely, entering a stage of maturity where the primary fruit flavours have evolved into more nuanced and secondary notes.

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Producer: Domaine Bruno Clavelier

Vintage: 1999

Size: 750ml

ABV: 13%

Varietal: Pinot Noir

Country/Region: France, Burgundy

The 1999 vintage has developed nicely, entering a stage of maturity where the primary fruit flavours have evolved into more nuanced and secondary notes.

Producer Information

Domaine Bruno Clavelier is a wine producer based in the commune of Vosne-Romane in the Cte de Nuits subergion of Burgundy. The domaine was first founded here in the late 18th Century and today encompasses vineyards in Gevrey-Chambertin, Chambolle-Musigny, Vosne-Romane and Nuits-Saint-Georges as well as in the Corton Grand Cru appellation in Cte de Beaune subregion a little further south. From 1935 to 1955, the proprietorship of the domaine fell to Joseph Brosson. Under his guidance, the domaine saw a period of development that included the replantation of many of the vineyards following an outbreak of phylloxera between 1930 and 1940. Bruno Clavelier took over from his grandfather in the late 1980s, following his retirement from a successful rugby career. He introduced biodynamic farming practices, and the domaine has since achieved organic certification. Domaine Bruno Clavelier’s only grand cru is a Corton Le Rognet wine made from a 0.3-hectare (0.7-acre) parcel in the 14-hectare (34-acre) east-facing vineyard. Nonetheless, the domaine has a range of premier cru holdings across the Cte de Nuits, including (but not limited to): 0.8 hectares (two acres) in Chambolle-Musigny’s La Combe d’Orveau, half a hectare (1.2 acres) in Vosne’s Les Beaux Monts, 0.25 hectares (0.6 acres) in the Nuits-Saint-Georges Aux Cras site and 0.2 hectares (half an acre) in Gevrey-Chambertin’s Les Corbeaux. A number of village-level and basic Bourgogne wines are also produced. In the winery, grapes are generally destemmed although cuves will have varying proportions of whole bunches depending on the site and vintage. New oak use varies between sites with the best wines generally seeing around 30 percent, dropping to around 15 percent for the village-leve wines.