2015 Domaine Bruno Clair Gevrey-Chambertin 1er Cru "Cazetiers" (Pre-Arrival)

SKU #1320853 94 points Decanter

 Firm, oaky red fruit nose. Rich attack, flamboyant and concentrated, with very ripe tannins and a silky grip. There's good underlying acidity to give finesse and persistence. Drinking Window 2018 - 2032  (2/2017)

92-94 points Robert Parker's Wine Advocate

 The 2015 Gevrey-Chambertin 1er Cru Les Cazetiers has a very expressive bouquet with plenty of redcurrant, cranberry and crushed strawberry scents, interwoven with dried rose petal and orange blossom aromas. The palate is medium-bodied with supple tannin, compact red cherry and strawberry fruit and a lovely spicy, almost Oriental note towards the structured finish. There is a lot going on in this Gevrey-Chambertin - totally absorbing and ethereal.(NM)  (12/2016)

93 points Allen Meadows - Burghound

 (from 40+ year old vines from a parcel that measures .87 ha). Here the nose is deeply pitched and overtly Gevrey in character with its assortment of plum, underbrush, freshly turned earth and forest floor nuances on the wild dark berry scents. There is outstanding density to the powerful and serious mineral-inflected big-bodied flavors that brim with dry extract on the superbly long and complex finish. This is terrific but I underscore that doesn’t mean it’s going to necessarily drink well in its youth. 2027+  (1/2018)

90-93 points Vinous

 Bright medium red. Complex if slightly reduced nose offers scents of red berries, flowers and spices. Not a fleshy or sweet style but conveys strong saline minerality, notes of chocolate and mocha and surprising energy. The pH here is a rather high 3.7, which Bruno Clair notes is normal for this wine. The Cazetiers comes from the same rootstock, plant material and altitude as Clair's Clos Saint-Jacques, but this wine typically shows secondary and tertiary aromas earlier. The slightly rustic earth, spice and mocha flavors call for a racking.(ST)  (1/2017)

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Price: $199.99
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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.


- 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.
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.