DOMAIN BRUNO CLAIR - BURGUNDY

History

Founded in 1979, Domaine Bruno Clair embodies six generations of Burgundy winemaking expertise, with roots dating back to the early 19th century. After the breakup of the Clair-Daü family estate in 1985, Bruno Clair took over his father's vines and developed a family estate spread across the prestigious terroirs of Marsannay, Gevrey-Chambertin, Morey-Saint-Denis, Vosne-Romanée and Savigny-lès-Beaune.

Over the decades, the estate expanded, integrating emblematic plots such as Vosne-Romanée, Morey-Saint-Denis, Chambolle-Musigny, Chambertin Clos-de-Bèze, Corton-Charlemagne. Today, Bruno, accompanied by his wife Isabelle and their children Edouard, Margaux and Arthur, perpetuates Burgundian excellence through family and artisanal management.

Winemaking

Red wines

In recent vintages, the estate has vinified with more whole harvests (from 20 to 50% depending on the appellation). The red wines ferment in open wooden vats for about fifteen days, with a low dose of SO2. At the estate, the extraction is adapted according to the character of the appellation. They are then aged for 18 to 20 months in oak barrels before being bottled (up to 50% new barrels depending on the appellation).

White wines

The white wines are vinified without SO2 in stainless steel vats and then finish fermenting and are aged in oak barrels or tuns (up to 20% new barrels). The wines are aged on lees without stirring for 16 to 18 months. The estate always seeks to express the terroir. The fact that our vines are almost exclusively planted on limestone bedrock naturally gives our white wines a rather mineral character.

Marsannay Rosé

Half of the vintage is pressed directly and the other part is vinified in cold maceration for a few days before being pressed to bring color and aromas. Recently, the rosé has been aged mainly in barrels and tuns for 10 to 12 months.