- Producer
- Bruno Clair
- Grape variety
- Pinot Noir (Spätburgunder)
- Region
- Burgund
- Country
- France
- Vintage
- 2023
- Alcohol
- 13 % vol
- Volume
- 0.75 l
- Item no.
- 9910230089
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Gevrey-Chambertin 1er Cru "Clos Saint Jacques" AOC 2023
The Gevrey-Chambertin 1er Cru "Clos Saint Jacques" 2023 from Bruno Clair is a Pinot Noir from one of the domaine's most prestigious sites, cool-toned and taut.
CHF 503.00
Prices in CHF, including customs duty and all import charges, plus shipping CHF 15 (free from 12 bottles or CHF 300) — no further charges on delivery.
Available for Switzerland
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About this wine
Character
A Gevrey-Chambertin defined by coolness and tension rather than breadth. Slender yet deep, carried by a saline thread that lingers into the finish. Little display, much provenance: a wine that asks for patience and gains complexity with age.
Terroir and origin
Domaine Bruno Clair in Marsannay-la-Côte farms 27 hectares across eight villages of the Côte d'Or and bottles 32 appellations. The Clos Saint-Jacques in Gevrey-Chambertin ranks among its finest sites, showing a cool, taut character with precise length. Bruno Clair founded the estate in 1986 with seven hectares inherited from Clair-Daü. Cover crops and forgoing herbicides have long been standard practice.
Grape variety and vinification
Pinot Noir. Fermentation begins spontaneously, extraction stays measured, with 20 to 50 percent whole clusters going into the fermentation vat. This is followed by 18 to 20 months in barrique with 20 to 50 percent new oak. The wines rest long enough to be bottled without fining or filtration.
On the palate
Dark cherry, raspberry and violet, with undergrowth and fine spice beneath. Vivid acidity, silky tannin, a fine savoury edge and a mineral thread in the long finish. 13.0% vol., dry.
Food pairing recommendations
Roast guinea fowl or partridge, boeuf bourguignon, finishing with mature Époisses or Comté.
Special features
The sixth generation is at work: Edouard, since 2010, overseeing the vineyard and vinification, Arthur, since 2018, the cellar ageing, and Margaux handling shipping and logistics. They are increasing the share of whole clusters and lowering sulphur use. The style remains understated, allocations are scarce.
