Bruno Clair Vosne Romanee Les Champs Perdrix 2008 (RP:88-89+)


Bruno Clair 於 1979 年創立這個酒,那時酒莊包括於 Marsannay、Fixin、在 Savigny-les-Beaune 的 Dominode 葡萄園,還有一片在 Morey-St.-Denis - "En la Rue de Vergy 的廣闊田地。

於 1986 年 Bruno 得到父母和兄弟姊妹信任,給予了Clos de Bèze、Cazetiers、Clos St-Jacques、Vosne-Romanée、Clos du Fonteny 和 Chambolle-Musigny 的葡萄園。於 1993 年他買入了更多葡萄園包括 Corton-Charlemagne、Pernand-Vergelesses 和 Aloxe-Corton,而在 1996 年買入了Gevrey-Chambertin Petite Chapelle,令總葡萄園擁有量增至 23 公頃。

布爾岡 AOC Vosne Romanee


Pinot Noir

葡萄部分除梗然後放進無蓋木缸中,壓碎葡萄能改善在發酵液出現的發酵蓋質感,也能增長發酵時間,如有需要,葡萄汁會被冷,令發酵減慢,同時只使用原生酵母。發酵溫度不會超過 32 to 34°C,每天下壓兩至八次,發酵時期約為 14 至 21 天。葡萄酒會送進橡木桶然後運到酒窖中。蘋果酸-乳酸二次發酵於春天進行,屆時天氣逐步回暖時酒窖的溫度也隨之上升。



Bruno Clair, founded the domaine which bears his name in 1979. The domaine at that time included plots in Marsannay and Fixin, the Dominode vineyard in Savigny-les-Beaune, and a large plot lying fallow in Morey-St.-Denis - "En la Rue de Vergy.

In 1986, Bruno was entrusted with the vineyards of his parents, brothers and sisters which included those of Clos de Bèze, Cazetiers, Clos St-Jacques, Vosne-Romanée, Clos du Fonteny and Chambolle-Musigny.

More vineyards were purchased by the estate in 1993, inlcuding Corton-Charlemagne, Pernand-Vergelesses and Aloxe-Corton, and in 1996 Gevrey-Chambertin Petite Chapelle was added to bring the size of the domaine to more than 23 hectare.

AOC Vosne Romanee, Burgundy

Country of Origin:
Burgundy, France

Grape Variety:
Pinot Noir

The grapes are partially destemmed before being put into open wood vats. The crushing of the bunches helps to improve the texture of the cap, which forms over the fermenting wine, and to prolong the time of fermentation. If necessary, the vintage is cooled and alcoholic fermentation starts slowly and uses indigenous yeasts exclusively.

The temperature does not exceed 32 to 34 °C (89.6 to 93.2 °F). According to the intensity of the alcoholic fermentation, punching will take place from two to eight times per day. According to the wine, the time of "cuvaison" (fermentation) takes from 14 to 21 days.
The wines are then put into oak barrels and transferred to the cellar. Malolactic fermentation takes place generally in the spring when the cellars are heated gently by the warming of the weather.

Tasting Notes:
Medium plum red, no sign of age, clear, little sediment. Sweet fruit on the nose, some spice, liquorice and violets. Medium palate, lots of fruit, very elegant, well integrated already despite its young age, quite savoury. Long finish. Lovely wine.

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