Producer
Domaine Bruno Clair
The domaine that bears Bruno Clair's name was founded in 1979. In 1986, Bruno was entrusted with the vineyards of his parents, brothers and sisters which included those of Clos de Bèze, Cazetiers, Clos St-Jacques, Vosne-Romanée, Clos du Fonteny and Chambolle-Musigny. More vineyards were purchased by the estate in 1993, inlcuding Corton-Charlemagne, Pernand-Vergelesses and Aloxe-Corton, and in 1996 Gevrey-Chambertin Petite C...Read more
The domaine that bears Bruno Clair's name was founded in 1979. In 1986, Bruno was entrusted with the vineyards of his parents, brothers and sisters which included those of Clos de Bèze, Cazetiers, Clos St-Jacques, Vosne-Romanée, Clos du Fonteny and Chambolle-Musigny. More vineyards were purchased by the estate in 1993, inlcuding Corton-Charlemagne, Pernand-Vergelesses and Aloxe-Corton, and in 1996 Gevrey-Chambertin Petite Chapelle was added to bring the size of the domaine to more than 23 hectares. Bruno Clair cultivates, harvests and bottles his wines with the assistance of André Geoffroy and Philippe Brun. The grapes are partially destemmed before being put into open wood vats. The crushing of the bunches helps to improve the texture of the cap, which forms over the fermenting wine, and to prolong the time of fermentation. If necessary, the vintage is cooled and alcoholic fermentation starts slowly and uses indigenous yeasts exclusively. According to the intensity of the alcoholic fermentation, punching will take place from two to eight times per day. According to the wine, the time of "cuvaison" (fermentation) takes from 14 to 21 days.The wines are then put into oak barrels and transferred to the cellar. Malolactic fermentation takes place generally in the spring when the cellars are gently heated by the warming of the weather.Read less
