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Bruno Clair created the eponymous estate in 1979.
His family history is quite complex, as is often the case in wine estates in Burgundy. The family began making wine at the beginning of the 19th century and Bruno represents the sixth generation of winegrowers. To date, the estate comprises 27 hectares across 8 villages, and produces 32 different appellations.
Domaine Bruno Clair is now considered part of Burgundy's top tier. This wasn't always the case, but Bruno has worked tirelessly over the past 3 decades to build and re-build the domaine he inherited from his grandparents.
Bruno's meticulous focus on quality in the vineyards (he's practiced organic viticulture for years) has finally been rewarded with the attention and accolades he deserves. Together with winemaker Philippe Brun, Bruno now makes wines from very old vines in some of the best plots throughout the Cote d'Or. The secret to their success isn't a secret at all: Bruno farms the very best grapes he can and Philippe uses a very gentle winemaking approach to coax the purest expression of terroir out of every vineyard.
Domaine Bruno Clair Bourgogne Aligotรฉ 2019
From vines planted in 1987, this is a lovely, mineral driven and delciately textured expresssion of Aligote form one of the masters of the Cote de Nuits.
Domaine Bruno Clair 'Les Grasses Tรชtes' Marsannay 2019
Les Grasses Tรชtes is 8 hectares (19.8 acres). It stretches from the houses in the village all the way to the top of the slope, at 280 to 335-meters elevation. The slope is moderate, with a gradient of 10%. It faces east. Grasses-Tรชtes is the most powerful of the Clair Marsannay lieux-dits, in both fruit and structure.
Domaine Bruno Clair 'Les Grasses Tรชtes' Marsannay 2020
In French, the top of the bedrock is called the head. Les Grasses-Tรชtes, which translates to "fat heads", is traditionally the biggest of the Marsannay wines from Bruno Clair, in both fruit and structure. It is complex, elegant, relatively big-bodied, and well balanced with firm tannins and great acidity. The fruit forward palate supplies flavors of cherry, red currant, spice, forest floor, earth, and blackberry with soft tones of barrel. A good match for the Thanksgiving turkey but will also match up to a grilled sirloin steak.
Luis Marin

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