• JR: 85

    Jancis Robinson Score

    17

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  • BH: 86

    Burghound Score

    86

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Christopher Keiller Fine Wine GBP 187.50 750ml
USD $

Bruno Clair Gevrey-Chambertin Clos de Fonteny Premiere Cru 2002

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Domaine Bruno Clair:
Bruno Clair, founded the domaine which bears his name in 1979. The domaine at that time included plots in Marsannay and Fixin, the Dominode vineyard in Savigny-les-Beaune, and a large plot lying fallow in Morey-St.-Denis - "En la Rue de Vergy. He is the son of Bernard Clair (1920-2005) and the grandson of Joseph Clair (1889-1971), originator of the famous Domaine Clair-Daü which was founded i... Read more
Bruno Clair, founded the domaine which bears his name in 1979. The domaine at that time included plots in Marsannay and Fixin, the Dominode vineyard in Savigny-les-Beaune, and a large plot lying fallow in Morey-St.-Denis - "En la Rue de Vergy. He is the son of Bernard Clair (1920-2005) and the grandson of Joseph Clair (1889-1971), originator of the famous Domaine Clair-Daü which was founded in Marsannay in 1919. Following Joseph's death, family disagreements led to the dismantling of the Domain Clair-Daü in 1985. In 1986, Bruno was entrusted with the vineyards of his parents, brothers and sisters which included those of Clos de Bèze, Cazetiers, Clos St-Jacques, Vosne-Romanée, Clos du Fonteny and Chambolle-Musigny. More vineyards were purchased by the estate in 1993, inlcuding Corton-Charlemagne, Pernand-Vergelesses and Aloxe-Corton, and in 1996 Gevrey-Chambertin Petite Chapelle was added to bring the size of the domaine to more than 23 hectares (56.8326 acres). Bruno Clair cultivates, harvests and bottles his wines with the assistance of André Geoffroy and Philippe Brun. Domaine Bruno Clair is a member of the Association des Domaines Familiaux de Tradition. Read less
Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe


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