We’ve purchased JJ Confuron wines for the store in the past (the 2006s, especially, were lovely), but a tasting with the local importer, JAO Imports, last summer convinced us to go as big as we could with this fantastic set of 2012 reds.
As you’d expect from a small, very in-demand estate like this, we were only able to get limited supplies of what we thought were the best wines – and we were delighted to get a few bottles of the ultra-rare and utterly profound Grand Cru Romanee St. Vivant!
Extraordinary Vineyard Sites. The vineyard sites themselves are the story here. The Domaine’s 8.5 hectares of vines were part of the legendary Charles Noellat estate. Over the course of the 20th Century, the Noellat properties were divided in three – part going with Charles’s granddaughter to Hudelot-Noellat, part purchased by Lalou Bize-Leroy in 1988, and the remainder to Confuron through his wife, Andee Noellat. Today, these three famous Domaines farm their vines side-by-side – including in one of the best slices of the Grand Cru Romanee Saint Vivant – one using conventional farming (Hudelot-Noellat), one biodynamic (Leroy) and one organic (Confuron).
All of Confuron’s 2012s were hand harvested on a block-by-block basis as winemaker Alain Meunier (Confuron’s son-in-law and, with wife Sophie, the current owner of the estate) decided the fruit was ripe and ready. Grapes came into the winery at natural alcohol levels of 12-13%, which is exactly what Meunier strives for.
Fruit for the village wines was 100% destemmed while 20% whole clusters were used in the 1er and Grand Crus. Meunier believes that using a good proportion of top-quality barrels help his wines shed excess fat without masking the pure fruit or adding unattractive wood tannins. The village wines receive 30% new oak, the 1er Crus 40-50% and the Grand Crus about 60% new wood each year. The resulting wines are, as Clive Coates says, “classy, poised, and very fine.”
A Note about the Critics’ Notes … We tasted and selected our favorite wines from Confuron’s 2012s before we looked at any reviews, although for the most part, the critics’ opinions are similar to ours. We’ve included Burghound’s ratings here because of Allen Meadows’ long involvement with the region and estate. But take some of his critique about reduction with a grain of salt. Meadows tastes wines like these very early in their elevage (too early, I think). Because Meunier does minimal racking of the wines before assembling his final cuvee for bottling, the wines often show funky reductive notes when Meadows tastes them.
Neal Martin (Wine Advocate) and Steve Tanzer both taste later in the year, often after the racking to bottling tank. I usually find their assessments more useful. Last, the local folks at International Wine Review (i-Wine) tasted the wines the same day I did – theirs are the only reviews based on the finished, bottled wines.