95-Points by Jasper Morris - Inside Burgundy.
Highly Allocated!
Certified Organic & Biodynamic.
A fine mid purple of medium intensity. The nose has a class that brings one back towards Vosne-Romanee. Alpine strawberries and similarly fine boned raspberries. In the mouth the proximity to Musigny is more evident as the fruit broadens out. A good fruit/tannin/acid blend and fine persistence.
 
Chambolle-Musigny
La Combe d'Orveau is the southernmost Premier Cru climat in the Chambolle-Musigny appellation of Burgundy. While it is not the most famous vineyard in the area, the Pinot Noir-based wines made here are held in high regard due to the quality of the terroir - and its neighbours. La Combe d'Orveau Premier Cru wines are a little more muscular than the typical Chambolle-Musigny style, although they are still aromatic and elegant.
The vineyard is actually two separate sites. The Premier Cru section is a 2.4 hectare (5.9 acre) block nestled between some of the Côte de Nuits' most famous Grand Cru vineyards with Musigny Grand Cru (more precisely, the lieu-dit "Les Petits Musigny") to the north and the "En Orveaux" sector of Echezeaux Grand Cru to the south. Clos de Vougeot is a stone's throw southeast. 
Soils in La Combe d'Orveau are similar to those in the surrounding vineyards, made up of high proportions of limestone. Here, loose, rocky scree covers a subsoil of white marl, which is both free draining and low in nutrients.
Domaine Bruno Clavelier Description
Reserved, private and soft-spoken, Bruno Clavelier prefers to let his wines speak for him. And they do, telling a story of great elegance, purity, and depth. A gifted fifth-generation vigneron, Bruno's delicate touch produces some of the best, most refined wines in Burgundy.
Bruno succeeded his grandfather at the family's 6.5-hectare domaine in the heart of Vosne-Romanée. The wines were sold to negoçiants until 1988, when Bruno decided to estate bottle their wines. Some 95% of the vineyards are planted to traditional Pinot Noir Fin, using an old practice of hand-selecting cuttings from the very best vineyards, and yields are naturally low. The vines were mostly planted in the 1930s and 1940s, earning the designation of Vieilles Vignes for most of the wines.
The wines are produced with minimal intervention and the utmost respect for the vineyards' terroir. Fermentation takes place in oak open-top fermenters with up to 30% whole cluster. Indigenous yeast allows for fermentations to start naturally and with manual punch downs. After a gentle pneumatic pressing, the wine is aged in oak barrels (Tronçais, Allier) for 16-18 months (30% new for 1er Cru and Grand Cru, and less for village level). The wines are bottled without fining or filtration, and the bottling happens under a neutral gas so that the amount of SO2 can be as low as possible.