2006 Domaine Bruno Clair Gevrey-Chambertin 1er Cru "Cazetiers"

SKU #1177149 91 points Allen Meadows - Burghound

 This pretty effort is evolving somewhat more slowly than I originally envisioned though it is not so tight and structured that it could not be enjoyed now if desired. There is an all but invisible touch of wood framing the earthy and moderately sauvage red and dark berry fruit nose that leads to solidly concentrated and mineral-infused medium-bodied flavors that possess good phenolic maturity as the tannins are still firm but well-integrated and ripe. The robust and relatively powerful finish delivers fine length and about the only nit is a hint of backend warmth. As I noted while this could be drunk now it should reward another 3 to 6 years of cellaring. I should further note that this is very Cazetiers in character with its distinclty sauvage character.  (7/2014)

91 points Robert Parker's Wine Advocate

 There was extreme millerandage in the fruit from which is 2006 Gevrey-Chambertin Les Cazetiers was derived, notes Bruno Clair, and yet the finished wine weighs in at under 13% alcohol. Bittersweet cassis and blueberry fruit – with a high-toned, berry and herb distillate-like shadow to its fresh fruit – are refreshingly juicy and transparent to underlying chalk and stone nuances. This is leaner and lacks the striking perfume of the Fonteny, but nonetheless impressive, and likely to reward repeated tasting over the next 8-10 years. (DS)  (12/2009)

89-91 points Stephen Tanzer's International Wine Cellar

 Good full red. Ripe aromas of plum, red cherry, spices and smoke. Supple and stuffed with fruit; broad and substantial without coming across as weighty. A lovely midweight Gevrey with very good depth to its red fruit, iron and tobacco flavors. Finishes with substantial dusty tannins and very good length. This one will require four or five years of bottle aging. The Cazetiers hillside had the best-looking grapes in '06, noted Clair, who added that this wine is virtually always the highest in pH in the cellar-in this case, 3.66. (ST)  (3/2008)

90 points Wine Spectator

 This chewy red is full of woodsy, briary notes, with hints of blackberry and licorice. It's backed by dense, grainy tannins that need a year or so to soften. Best from 2010 through 2018. 50 cases imported.  (10/2008)

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Pinot Noir

- One of France's most legendary grapes and the grape that earned Burgundy its reputation. The parent of varietals like Pinot Gris/Grigio and Pinot Blanc, Pinot Noir is blue to violet to indigo in color with relatively thin skins, and it is said to have been cultivated in France for more than 2,000 years. At its best, Pinot Noir creates elegant wines that are filled with primary red fruit aromas and flavors while young, revealing with an array of secondary characteristics like earth, smoke, violet, truffle and game with age. The varietal is also known, perhaps better than any, for its ability to translate terroir, or a sense of place. While the best Pinot Noir still comes from Burgundy, it is being produced with increasing success in cooler climates around the world. In France, it is part of the trifecta of grapes that can go into Champagne, and it is also grown in Alsace, Irancy, Jura, Savoie, Lorraine and Sancerre. Outside of France it is produced under the names Pinot Nero and Blauburgunder in Italy's mountainous regions, as Spätburgunder in Germany and as Blauburgunder in Austria. In the US, Pinot Noir has found suitable growing conditions in the cooler parts of California, including Carneros, the Russian River Valley, the Anderson Valley, the Sonoma Coast, Monterey County, the Santa Lucia Highlands and Santa Barbara County, as well as in Oregon's Willamette Valley. In recent years, New Zealand has demonstrated its ability to interpret this hard-to-grow varietal, with successful bottlings coming from careful and attentive growers in Central Otago, Martinborough and Canterbury. Chile is also an up-and-coming region for Pinot Noir, creating fresh, fruit-forward, early-drinking and affordable Pinots from the coastal Casablanca Valley and the Limari Valley.


- When it comes to wine, France stands alone. No other country can beat it in terms of quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them. Click for a list of bestselling items from all of France.


- The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Côte d'Or (the Golden Slope). It is divided into the Côte de Beaune, south of the town of Beaune (famous principally for its whites), and the Côte de Nuits, North of Beaune (home of the most famous reds). In addition, the Côte Chalonnaise and the Mâconnais are important wine growing regions, although historically a clear level (or more) below the Côte d'Or. Also include by some are the regions of Chablis and Auxerrois, farther north. View our bestselling Burgundy.
Specific Appellation:

Gevrey Chambertin

- For many wine aficionados, Gevrey Chambertin is the northernmost end of the true Côte d'Or. The largest of all of the communes, it has 9 Grands Crus (Chambertin, Chambertin Clos de Bèze, Chapelle Chambertin, Charmes Chambertin, Griotte Chambertin, Latricieres Chambertin, Mazy Chambertin, Mazoyeres Chambertin and Ruchottes Chambertin). The best Premier Cru wines come form the vineyards nestled along a hill to the west of the village. The Grands Crus are planted in compacted limestone, while the soils in the rest of the village vary as to their clay content. If we are to characterize broadly, the wines are powerful, muscular and need time in the bottle to develop.