A dry Pinot Noir from the Côte de Nuits that, with its clear, juicy fruit and taut, saline line, reveals the estate’s elegant style even in its entry-level wine.
Luminous ruby red with bright reflections, typical of a young, slender Burgundy.
Nose
Red cherry, raspberry and a hint of redcurrant, accompanied by floral notes of violet and a fine spicy nuance.
Palate
Slender and juicy on the palate, with silky tannins, a delicate astringency and a long, mineral-driven finish.
Character
A straightforward, profound village wine without any showmanship – transparent, unadorned and with good ageing potential, it shines at the table.
Pairing
Pairs beautifully with duck breast with cherries, coq au vin or mushroom dishes such as a porcini tart; an aged soft cheese like Époisses is also a lovely choice.
Notes
The producer profile expressly highlights that this wine proves even Bruno Clair’s entry-level wines possess real substance – a clear sense of origin, taut drive and the estate’s typical saline signature.
Tasting note
Character
A Marsannay that proves the estate’s entry-level wines possess genuine substance. Slender in build yet profound, with clear, juicy fruit of dark cherries and red berries, fine astringency and the taut, saline line so typical of Bruno Clair. The tannins are silky, the pull long and mineral. This is not a wine that chases effects, but one that shines at the table and gains depth with a few years of bottle age.
Terroir & Origin
Marsannay-la-Côte forms the northern gateway to the Côte de Nuits – and is at the same time home to the domaine, which has its cellar here. The family history dates back to 1919, when Joseph Clair and Marguerite Daü united their vineyards. Bruno Clair, the founder’s grandson, steadily expanded the estate he established in 1979; today it cultivates 27 hectares across eight villages of the Côte d’Or. Cover crops and the renunciation of herbicides have long been a matter of course at the estate.
Grape Variety & Vinification
Pure Pinot Noir, vinified dry, with a moderate 13.0% ABV. In the cellar, the principle of restraint applies: spontaneous fermentation, measured extraction and, for the red wines, a proportion of whole bunches between 20 and 50 per cent – a technique that lends freshness and aromatic finesse. Ageing in barriques lasts 18 to 20 months, with the share of new wood kept discreetly low. Time takes care of clarification; nothing is fined. Meanwhile, the seventh generation – Edouard, Margaux and Arthur – carries this signature forward, with even less sulphur and unbroken consistency.
Food Pairings
The fine structure and juicy acidity of this Pinot Noir call for honest cooking: coq au vin, duck breast with cherries or grilled lamb chops. It also makes a lovely match with mushroom dishes, such as a chanterelle risotto, or with a robust Époisses. Served slightly chilled at 15 to 16 degrees, the young 2023 shows its fruit at its most vibrant.
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