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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.3 pts. and median of 92 pts. in 41 notes) - hiding notes with no text | | | Tasted by Benoit Hardy on 2/12/2024 & rated 93 points: Bruno Clair wine requires a lot of aeration. This only really expressed itself after 4 hours of aeration, upon opening the wine was completely sluggish.
The nose is on a bouquet of cherry and redcurrant with a touch of smoke.
Beautiful mouthfeel with a textured juice, it is grainy and silky at the same time. We can distinguish the characteristic richness of the vintage but in a very fine way, everything is integrated into a profile without excess, all in elegance. Beautiful refined structure, it lacks a little intensity in the second part of the palate but the finish is beautiful, stony and floral at the same time, with a finely saline finish.
Very beautiful Burgundy, which must age a little more in my opinion to reach its peak in a few years. (467 views) | | | Tasted by pren on 1/30/2024 & rated 88 points: 尝， 微淡，软，还是略cork的味，口中稍收紧。 (404 views) | | | Tasted by 831900_ on 12/26/2023: Popped and poured. It needed more air time. Only after about three hours did it begin to express more than muted tertiary notes. My mistake. Lesson learned: I'll give this more time, and be more patient with it, next go-around. No flaws, no concerns, except my impatience. (502 views) | | | Tasted by KenCT on 11/10/2023 & rated 92 points: Upon opening, a stink on the nose blew off quite quickly. On the open, the gentle tannins provided some nice structure but they mellowed quite quickly and this almost became a new world Pinot. It seems ready to drink and don’t think it will get better w age. Doesn’t need a long decant - decant shortly before drinking to let funk blow off and then enjoy! (607 views) | | | Tasted by Argrath on 10/14/2023 & rated 94 points: (BYO Blind tasting)
Medium-fullish nose. Nuanced and elegant. Red and black fruit. Lovely perfume. Hints of spices. Raspberry and black cherry. Very pure and clean.
Medium-fullish palate with some development. Very perfumed and almost flowery. Complex and elegant. Soft and intense. Red and black fruit. Very complete and with an Gevrey iron minerality slowly emerging.
The rich and generous vintage makes this among the best Bruno Clair we have tasted. They can tend to the funky side sometimes. Not this one, verging on Grand Cru level. Drink or hold. (426 views) | | | Tasted by philipop on 8/26/2022 & rated 92 points: Magnifique Clos Saint-Jacques, tout en finesse et élégance. Un millésime arrivé à maturité. (1386 views) | | | Tasted by HowardNZ on 2/12/2022 & rated 94 points: 2021 Martinborough weekend with Kai, Marion and friends (Wairarapa, NZ): Served double blind with the Dugat-Py. A complex, musky, earthy bouquet of cherries and berries. Very polished. On palate, pristine and clean. Complex and elegant. Refined yet powerful and full. Beautiful ripe fruit. Excellent structure, balance and length. I thought it was a classy Grand Cru red Burgundy. I did not pick Gevrey-Chambertin, let alone Clos St. Jacques. On the reveal I was surprised a 2009 Clos St. Jacques was already so accessible. Ideally, I would still give it a couple more years. 94+. (2152 views) | | | Tasted by SARED on 9/12/2021: 93-94 (94 needs a bit more time). Lacked the earthy complexity of the 2009 Fourrier CSJ tried alongside, but had more power. Bottle needed a bit of air to open up... but then over the night became too candied red fruit and devolved. This is not a wine to just force open with oxygen, but to let sleep for another 5-10 years to open up; will never put on the complexity of the Fourrier though. But hey, its 1/2 the price of the Fourrier so that's fine. (2303 views) | | | Tasted by Palisades57 on 10/10/2020 & rated 91 points: Taking hours to open up, including a decant at hour 3. Is it possible it has a delayed sleep? Much better now than at the test pop and pour ... there was nothing on the nose or palate except astringency, making me think it was a compromised bottle.
But, patience pays and now six hours in it is starting to sing; bigger, integrated, deep and broad nose with dominant red currant and a long finish. A completely different beast. I like this comment from sleepy dave: “Popped at 3pm, serving at around 10pm.” This needs it.
Agree the wine has years ahead. Interesting and an education. Scored 91 for the amount of effort with expectations of upside. (3138 views) | | | Tasted by nadecesse on 6/13/2020 & rated 92 points: Sans note. 91-92+? (2907 views) | | | Tasted by sdwineguru on 1/2/2020 & rated 92 points: 2009 Domaine Bruno Clair Gevrey-Chambertin 1er Cru Clos St. Jacques. Light brick, amber edges; earthy, red fruit, slightly animal nose; mid-body; balanced; integrated fruit, acids; good fruit, but starting to fade. w/veal. 17 UC Davis scale, 92 other scales. (2292 views) | | | Tasted by HowardNZ on 12/1/2019 & rated 94 points: Wines with Wayne (Auckland, NZ): Served double blind to Wayne. The sort of bouquet you could swim around in for an hour or two without needing to drink the wine. Blackberry, dark cherry, dark soil, mineral, clove and dark floral perfumes. Wayne picked it as a serious Burgundy - describing it as "having a bit of age but being still very primary" - picking it as a 2001 Gevrey Grand Cru. As Wayne described it, the Bruno Clair was a "savoury number", being both "savoury and fruity at the same time, big structured and dry and tannic". To me, it showed real Clos St. Jacques typicity, reminding me of what a great - sympathetic and understated - winemaker Clair is. Here the sol vintage has not blotted out the terroir. This is a potentially great CSJ which - ideally - needs another 5-10 years. (94-95) potential. (2893 views) | | | Tasted by JOsgood on 7/5/2019 & rated 93 points: Fantastic stuff. Pure and elegant with broad palate persistence. Drinking great now. (2535 views) | | | Tasted by Burgundy Al on 3/9/2019 & rated 92 points: La Paulée de New York Gala Dinner (Pier Sixty - New York NY): Small glass, brief note. Ripe black fruit with good spicebox note. Firm tannins, but just in the background. Very good density and depth, but I expect still a few years away from its peak drinking window. (3062 views) | | | Tasted by hprphf on 3/8/2019 & rated 90 points: Zachy's La Paulee 2019 (Le Bernardin Prive): Second time. Good nose, but acidic and bitter palate. 90 (2138 views) | | | Tasted by Burgundy Al on 3/7/2019 & rated 92 points: Some Wine Tasted at the Zachys La Paulée Auction; 3/7/2019-3/8/2019 (Le Bernardin Prive - New York NY): Small glass, brief note. Broad array of bright black fruit with dried herbs and licorice. Very good + balance, good+ length. Close to its peak drinking window. (2357 views) | | | Tasted by Sleepy Dave on 2/24/2019: Theme: Burgundy (Summer Pavilion @ Ritz Carlton): Popped at 3pm, serving at around 10pm.
A wine with good structure and power. There is very good level of lush fruits, firm acidity, earth and meat. The fruits is not as ripe as other 2009 and the freshness and restraint here didn't leads me to 2009. A lovely young CSJ and will only get better with age. (1990 views) | | | Tasted by hprphf on 12/12/2018 & rated 91 points: Acker 2018/12 (Vaucluse): Fresh florals, sweet, earthy spice. Deep nose, straight palate. 91 (1678 views) | | | Tasted by Collector1855 on 5/23/2017 & rated 92 points: Medium garnet, crimson. The nose is still quite closed, after 1h decant opening up a bit. Lots of gingerbread, spices, earth. More in the brown then red spectrum but not bad. The palate is clean and crisp, good stuffing but for me too much acidity on the finish. Others at the table liked it a more. 92+ (3705 views) | | | Tasted by lepetitchateau on 5/4/2017 & rated 93 points: Bright acidity and fresh, smooth fruit which is very rich and buxom. Indulgent! (3017 views) | | | Tasted by d'Artagnan on 11/5/2016 & rated 94 points: Un beau nez parfumé de fruit rouge. Le fruit gourmand et les tanins élégants, c'est vraiment délicieux, avec des parfums affolants de confiture de fraises. Pur délice. 93-94 pts
Il fut ouvert le soir précédent (3531 views) | | | Tasted by galenico on 4/23/2016 & rated 94 points: MASTER BORGOGNA 2016; 5/10/2016-7/10/2016 (LA MADERNASSA RESORT GUARENE): Altra sorpresa della serata! Il calore e la maturità del frutto di annata solare sono gestiti magistralmente, così come il legno e l' estrazione.
I fragoloni zuccherati tanto cari al domaine sono un vago ricordo e il vino assume un profilo più lirico che dilatato. Ne guadagna la finezza e la bevibilità. Grande persistenza e presenza scenica. Emozionante e non lontano dalle vette dei due maestri del Clos St Jacques. (5129 views) | | | Tasted by BAGWAF on 8/2/2015: Dark colour, restrained. Well-balanced. Will no doubt evolve into a superb Gevrey in the fullness of time. (4848 views) | | | Tasted by Burgundy Al on 2/7/2015 & rated 92 points: Chevalier Wine Tasting (Chicago, IL): Tasting, brief note. Black cherry and berry aromas and flavors with meaty spice and textures. Dense and powerful, still very youthful and fresh, I expect this will evolve into a very interesting wine. (4980 views) | | | Tasted by HowardNZ on 2/14/2014 & rated 93 points: 2009 and 2010 CSJ Horizontals Tasting: Tasted with all 2009 and 2010 Clos St Jacques. Colour ruby. Bouquet classic Gevrey. Fragrant in the red berry spectrum, raspberries, red currants and red cherries with lifted spice. On palate, the acids much more prominent than the Esmonin 2009, but nicely in proportion and balance. A bright, harmonious, finessed and pretty CSJ. It is juicy and quite ripe, with red berry flavours, but, at this early stage, perhaps a little confected. Sweet, silky tannins and good mid palate depth. Very primary and will of course integrate and improve, 93. (5575 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound (10/13/2022)
(Domaine Bruno Clair Gevrey-Chambertin "Clos St. Jacques" 1er Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (11/7/2018)
(Dom Bruno Clair, Clos St-Jacques Premier Cru Gevrey-Chambertin Red) Subscribe to see review text. | By Jeb Dunnuck
JebDunnuck.com, Up From the Cellar and Misc. New Releases (12/12/2017)
(Domaine Bruno Clair Gevrey-Chambertin 1er Cru Clos Saint Jacques) Login and sign up and see review text. | The World of Fine Wine, December 2012, Issue #38
(Gevrey-chambertin Clos St-jacques, Clair) Login and sign up and see review text. | By Antonio Galloni
Vinous, The 2009 Red Burgundies from Bottle (Apr 2012)
(Bruno Clair Gevrey-chambertin Clos St. Jacques 1er Cru Red) Subscribe to see review text. | By Antonio Galloni
Vinous, The 2009 Red Burgundies (May 2011)
(Bruno Clair Gevrey-chambertin Clos St. Jacques – 1er Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, January 2011, Issue #41
(Domaine Bruno Clair Gevrey-Chambertin "Clos St. Jacques" 1er 1er Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, January/February 2011, IWC Issue #154
(Domaine Bruno Clair Gevrey Chambertin Clos St. Jacques) Subscribe to see review text. | By Stephen Tanzer
Vinous, January/February 2011, IWC Issue #154
(Domaine Bruno Clair Gevrey Chambertin) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine Bruno Clair Gevrey-Chambertin "Clos St. Jacques" 1er Cru Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Burghound and JancisRobinson.com and JebDunnuck.com and The World of Fine Wine and Vinous. (manage subscription channels) |
| Domaine Bruno Clair Producer websitePinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.Clos St. Jacques On weinlagen.infoFrance Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Côte de Nuits on weinlagen.infoGevrey-Chambertin 1er Cru Map on weinlagen.info |
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