92-Points by Vinous.
Highly Allocated!
Certified Organic & Biodynamic.
Clavelier's 2021 Vosne-Romanée Les Hautes Maizières Vieilles Vignes is situated right under the 1er Cru Les Suchots. It possesses a real core of inner strength, naturally in the more restrained style of the year. Even so, there is terrific potential, especially if this softens with age. Dark cherry, plum, dried herbs, lavender and incense lend notable character to this deceptively mid-weight Vosne. 
 
Vosne-Romanée it's a small commune in Burgundy's Côte de Nuits district is well-known its elegantly balanced Pinot Noir. Originally named just Vosne, the village took the suffix Romanée in 1866 in honor of its most prized vineyard, La Romanée (most communes along the Côte d'Or did this between the mid 19th and early 20th Centuries). The Vosne-Romanée commune sites are divided between six individual climats: La Grand Rue, La Tâche, Richebourg, La Romanée, Romanée-Saint-Vivant and the most famous, Romanée-Conti. Despite this small surface area, Vosne-Romanée Grand Cru red wines are some of the most respected (and most expensive) in the world.
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.