Red cherries and raspberries, underpinned by floral notes of violet and a subtle spiciness.
Palate
Sleek and precise with juicy fruit, silky tannins and a long, mineral drive.
Character
A lean, profound Burgundy without ostentation – transparent, unadorned and gaining in complexity with maturity.
Pairing
Pairs well with roasted saddle of lamb, mushroom dishes or aged Comté.
Notes
The vines for this wine grow on the limestone soils of Marsannay, which lend the Pinot Noir its characteristic structure and freshness.
Tasting note
Character
Sleek yet profound, with clear, juicy fruit and that fine bitterness which distinguishes Bruno Clair’s wines. The tannins feel silky, the drive remains taut and mineral. A Marsannay without fanfare – precise, transparent, with a long saline finish. Little show, plenty of terroir.
Terroir & Origin
Marsannay-la-Côte forms the northern gateway to the Côte de Nuits – here, in the domaine’s home village, the estate has been rooted since 1919, when Joseph Clair and Marguerite Daü united their vineyards. Bruno Clair, grandson of the founder, rebuilt the house from 1986 onwards following the dissolution of Clair-Daü; today the family cultivates 27 hectares across eight villages of the Côte d’Or. The vines for this village wine are planted on the limestone-dominated slopes of the appellation, which has held its own AOC since 1987.
Grape Variety & Vinification
Pure Pinot Noir, vinified with the restraint that defines the cellar style: spontaneous fermentation is standard, extraction remains gentle, and a portion of the grapes is placed whole into the fermentation vessel. Maturation takes place in barriques with a moderate proportion of new wood; time alone accomplishes clarification. Cover cropping and the avoidance of herbicides have long been taken for granted. Since 2010, the sixth generation has been working alongside – Edouard in the vineyard, Arthur in the cellar.
Food Pairings
The taut structure and juicy fruit pair beautifully with coq au vin, duck breast with cherries or beef fillet in red wine jus. Also an excellent choice with mushroom dishes – such as porcini risotto – or simply with Époisses and other Burgundian cheeses. With a few years of bottle age, the wine gains depth and demonstrates why Marsannay has long been far more than just an entry point.
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