Domaine Bruno Clair : Marsannay Village 2023

Tasting characteristics and advice for Marsannay Village 2023 from Domaine Bruno Clair

Tasting

Colour
The colour reveals a bright, intense ruby red.

Nose
The aromatic bouquet opens on fresh red fruit notes, such as morello cherry and strawberry, mingling with the depth of black fruits like blackcurrant and blackberry. Delicate floral touches of violet intertwine with subtle spicy and smoky nuances.

Palate
The attack is generous and harmonious, introducing a full, round and particularly juicy texture. The tannic structure, wonderfully velvety, is supported by a vibrant freshness. The finish stands out for its salinity and lovely persistence.

Food and wine pairing

This red wine pairs beautifully with delicate white meats such as veal or rabbit, as well as fine poultry or mushroom-based sauced dishes. It will also be an excellent match for refined bistro fare or soft and semi-hard cooked-pressed cheeses.

Serving and cellaring

For the best tasting experience, this wine should be served at a temperature of between 16 and 18°C, decanting it for around thirty minutes while it is still young. It can be enjoyed now but will continue to develop favourably in the cellar, drinking well until around 2033.

The elegance and depth of a red wine from Marsannay

The estate

Founded in 1979, Domaine Bruno Clair is an essential reference in Burgundy. Located in Marsannay-la-Côte, this family estate now spans 27 hectares across prestigious terroirs. Heir to the historic Clair-Daü heritage, the estate is currently run by Bruno Clair, actively supported by the new generation: his children Édouard, Margaux and Arthur. Committed to a transition towards organic farming, the estate stands out for its exacting quality standards, vinifying its village appellations with the same rigour as its greatest crus.

The vineyard

This cuvée comes from a 1.40-hectare plot nestled on the hillsides of the Marsannay appellation. Facing south-east, at an altitude of between 250 and 400 metres, the vines flourish on clay-limestone soils and marl. The estate favours sustainable viticulture, free of synthetic herbicides and pesticides, promoting ploughing, natural grassing and Guyot-Poussard pruning to preserve the vines' vitality.

Winemaking and ageing

After hand-harvesting and rigorous sorting, the winemaking process includes 10 to 20% whole bunches. Fermentation starts naturally thanks to indigenous yeasts, followed by a 10- to 15-day maceration in wooden vats. The wine is then aged for 18 to 20 months in oak barrels, around 20% of which are new, with minimal intervention to preserve the purity of the fruit.

Grape variety

Pinot Noir (100%).