A dry Pinot Noir from clay-limestone vineyard sites on the Côte de Nuits, revealing the house’s quiet, precise stylistic ideal with cool freshness, fine fruit and a taut, saline line.
49,00 €65,33 € / l
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Fine bouquet of amarena cherries, strawberries, blackcurrants and blueberries; accompanied by undergrowth, sandalwood, cinnamon bark, crumble cake and a hint of wet stone.
Palate
Balanced interplay of ripe, fresh and sapid fruit, fine tannin and lively acidity – fresh, precise and clearly contoured.
Character
Slender in build yet profound, with silky tannin and mineral drive – a Burgundy without showmanship that gains complexity as it matures.
Pairing
Duck breast with cherries, coq au vin or mushroom ragout with polenta.
Notes
Fermentation with natural yeasts in open wooden casks with a proportion of whole bunches; 18 to 20 months’ ageing with restrained new wood – yielding a transparent, age-worthy wine from the domaine’s home village.
Tasting note
Colour & appearance
A fairly transparent ruby red – clear and unadorned, entirely in the spirit of the house.
Nose
A finely delineated bouquet: sour cherry and strawberry meet blackcurrant and blueberry. Behind them lie undergrowth, a hint of sandalwood, cinnamon bark, a touch of crumble cake and the cool note of wet stone. The wood remains discreet, integrated with great finesse.
Palate
Slender in build yet full of substance: ripe yet crisp fruit, fine, silky tannins and a lively acidity that keeps the wine taut. A cool terroir and a warm vintage find a harmonious balance here – precise, fresh, with the saline line so typical of Bruno Clair.
Finish
Clear and direct, with mineral drive and a fine bitterness on the finish – a wine that shines at the table and will gain even more with a few years of bottle ageing.
Terroir & origin
The grapes come from 1.4 hectares across various parcels in Marsannay – the northern gateway to the Côte de Nuits, where Domaine Bruno Clair is also based. Clay-limestone soils on south-east-facing slopes lend this Pinot Noir its cool freshness and precision.
Grape variety & vinification
Pure Pinot Noir, fermented with natural yeasts in open wooden vats, with 10 to 20 per cent whole bunches and gentle punching down of the cap. Ageing takes place over 18 to 20 months in cask, only around 20 per cent of it new – restraint rather than showmanship.
Food recommendations
A versatile food wine: with pan-fried duck breast, coq au vin, herb-crusted rack of lamb, mushroom ragout or a piece of Époisses and young Comté.
Special features
Bruno Clair’s Marsannay is proof that the estate’s entry-level wines possess genuine depth. Since 1986, the grandson of the legendary founder of Clair-Daü has expanded his domaine from seven to 27 hectares; today Edouard, Margaux and Arthur continue the work in the sixth generation. The result in the glass: no fanfare, just origin – transparent, unembellished, age-worthy.
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