At Domaine Confuron-Cotetidot, the apple doesn’t fall far from the tree.

The pater familias, Jacky, is both a formidable vigneron as well as quite the character. His sons, Yves and Jean-Pierre, are now in charge of the keeping this domaine in the upper echelons of Burgundy. Confuron-Cotetidot is among the select few wineries to have been awarded three stars by Le Guide des Meilleurs Vins de France.
The wines are always vinified with whole clusters. How do we know? Ask them and they will respond simply: “we don’t own a destemmer.” This necessitate using the ripest grapes possible which involves an element of risk considering Burgundy’s testy Autumn climate. In any given vintage, the Confurons are always among the last to harvest. Very few new barrels are used, but the elevages are very long, and they are also amongst the last to bottle. The wines are robust and energetic, ideally built for the long haul. Aging accentuates their floral aromas and bestows a state of grace to their wines. These are grand wines from the “old school” tradition—in the best possible ways.
On a recent visit, our team inquired about the location of a lieu-dit called Les Treux, the source for most of the grapes used in their grand cru Échézeaux. Often criticized by “experts,” Yves took us for a walk in the vineyards of Vosne-Romanée. A quick visual survey was enough to reveal that the Échézeaux of Confuron-Cotetidot lie precisely at the intersection of Clos Vougeot, Grands Échézeaux and Échézeaux. It is indeed an exceptional vineyard which is proven in the consistent quality of the wine.

Dugat-Py is run by Bernard, Jocelyne and their son Loïc, a three-pronged powerhouse of action and vision.

Their approach could be compared to the art of crafting fine silverware. Every single step of the winemaking process is studied and executed rigorously. Such a search for perfection is unrivalled anywhere in Burgundy. Disciplined labor in the vines, which has been farmed organically since 2003, is job number one at Dugat-Py. They just don’t say it, they believe in their heart that a great wine starts with exceptional grapes. They assure that their old vines produce grapes that are perfectly ripe, so it should come as no surprise that they use a high proportion of whole clusters in their vinfication.
All their wines are an extraordinary marriage of power and finesse, with by a sensual texture. More than most, Dugat-Py’s wines are built for the long haul, made by uncompromising artisans who fully honour their convictions. It’s imperative to let bottles age for at least several years so they can begin to reveal their potential. We truly believe that Domaine Dugat-Py is the summit of Burgundy.

At le Maitre de Chai, we look for vignerons who show both exceptional talent as well as the quality vineyards, especially when it comes to Burgundy.

Christian Amiot has both: the skills and know-how of a talented winemaker, as well as vineyards spread over crus renowned for yielding wines of an unparalleled quality. Their premiers crus in Chambolle-Musigny Les Amoureuses and Derrière la Grange are truly exceptional. he also farms other premiers cru in Chambolles as well as the grand cru Clos de la Roche—which needs no introduction.

Alongside well-known Burgundian négociants who have been around for decades, there exists a constellation of smaller négociants who are injecting youthful vitality into the region’s commercial panorama.
Oliver Decelle made waves by acquiring and reviving Mas Amiel in Roussillon as well as three properties in Bordeaux: Château Jean-Faure in Saint-Émilion, Haut-Maurac in the Médoc, and Haut-Ballet in Fronsac.
Purchased grapes make their way to the Decelle & Fils cellar in Nuits-Saint-Georges where they are vinified and undergo their élevages. The duo’s aim is to produce 70,000 bottles per year, from appellations throughout the Côte d’Or, Côte Chalonnaise and the Maconnais. They are proving that the negociant business can make wines with the same care and quality as smaller, boutique wineries.