Gevrey-Chambertin 1er Cru "Clos du Fonteny" Monopole AOC 2023
Gevrey-Chambertin 1er Cru "Clos du Fonteny" Monopole AOC 2023 by Bruno Clair – an elegant Pinot Noir from Burgundy that impresses with refined fruit and a mineral structure.
189,00 €252,00 € / l
Incl. VAT where applicable
In stock.Fast shipping via DHL or DHL Express. Securely packed and insured against breakage and loss.
Aromas of red cherries, wild berries and a hint of spice, underpinned by floral notes.
Palate
Sleek and juicy with silky tannins, vibrant acidity and a long, saline finish.
Character
A wine of depth and finesse that gains complexity with age and clearly reflects its origin.
Pairing
Pairs well with rack of lamb, duck breast or mushroom dishes.
Notes
A monopole vineyard vinified with whole bunches, distinguished by restrained ageing in barriques.
Tasting note
Character
A Gevrey-Chambertin that bears the hallmark of Bruno Clair: slender in build, yet with depth. The pure, juicy fruit is supported by a subtle bitterness, whilst a taut, saline line lends structure to the wine. The tannins appear silky, and the finish is long and distinctly mineral. This is not a wine for showmanship, but one that shines at the table and gains complexity with patience.
Terroir & Origin
The Clos du Fonteny is a monopole – a rarity in Gevrey-Chambertin, where the finest vineyard sites are often divided among multiple owners. Bruno Clair tends this parcel alone, allowing for full control and consistency. The domaine in Marsannay-la-Côte traces its history back to 1919, when Joseph Clair married Marguerite Daü. Following the division of the family estate in 1985, Bruno Clair initially inherited just seven hectares – but they were the right ones. Today, Chambertin Clos de Bèze, Bonnes-Mares and Clos Saint-Jacques all form part of the portfolio, each a vineyard site of noble origin.
Grape Variety & Vinification
Pinot Noir in its classic Burgundian interpretation: spontaneous fermentation is standard, and extraction remains measured. For the red wines, 20 to 50 per cent whole bunches are included in the fermentation vat – a technique that enhances freshness and aromatic complexity. Maturation takes place over 18 to 20 months in barriques, with the proportion of new wood varying between 20 and 50 per cent. The wines rest long enough to be bottled without intervention – transparent, unadorned and built for ageing.
Food Pairings
The taut acidity and silky tannins make this wine an ideal companion to pan-roasted duck breast with cherries, saddle of venison with juniper jus or coq au vin. It also comes into its own alongside grilled lamb with a herb crust or a ripe Époisses. Its saline minerality calls for dishes with depth rather than sweetness.
EN 
DE 
FR 
IT 
