Domaine Bruno Clair is an old family estate located in Marsannay-la-Côte, Burgundy. The domaine holds 27 hectares of vineyards. The winemaker is Eduard Clair, he farms the domaine’s holdings according to organic approach, but without certification.

Eduard Clair produces graceful and stylish wines from 32 different appellations.

Top wines of Domaine Bruno Clair are: Gevrey-Chambertin Premier Cru Clos Saint Jacques, Bonnes Mares Grand Cru, and Chambertin-Clos de Bèze Grand Cru. The Gevrey-Chambertin Premier Cru Clos Saint Jacques 2014 scored 96, the Bonnes Mares Grand Cru 2010 scored 95-97, and the Chambertin-Clos de Bèze Grand Cru 2010 scored 94-96 by the Wine Advocate.

Robert Parker’s tasting notes on the Gevrey-Chambertin Premier Cru Clos Saint Jacques 2014 are: “Tasted blind at the Burgfest 2014 tasting, the 2014 Gevrey Chambertin Premier Cru Clos Saint Jacques has a stunning, pure, life-affirming bouquet that is just pure class and delivers exactly what you expect from a vineyard of this caliber (and price!). The palate is medium-bodied with succulent, pure red berry fruit tinged with spice and a hint of Seville orange marmalade. The tannins are filigree and the harmony toward the finish makes you giddy. This is a fabulous Clos Saint Jacques from Bruno Clair that challenges Rousseau as the pick of the five growers this year. Tasted September 2017”.

Domaine Bruno Clair is managed by Edouard Clair, Margaux Clair, and Arthur Clair. In 2010 Edouard Clair joined the family estate and took over the responsibilities for the winemaking process. Later his sister - Margaux Clair joined and became in charge of the vineyards, while his brother Arthur Clair became engaged in vinification.

The roots of the domaine dates back to 1919, when Joseph Clair along with his wife founded the domaine.

From 1986 to 2019 Domaine Bruno Clair was extended with vineyards in Chambolle-Musigny, Aloxe-Corton, Corton-Charlemagne, Pernand-Vergelesses, Gevrey-Chambertin and Chambolle-Musigny.

Since 1990 the vineyards of Domaine Bruno Clair have been farmed according to organic principles, but without certification. From 2015 in order to ensure the longevity of the vines, the Guyot-Poussard pruning method was applied.

The grapes for the red wines are whole-bunched, vinified and fermented in open wooden vats for 2 weeks. The wines are matured in oak barrels for 18 to 20 months. The percentage of new wood depends on the appellation, usually it is up to 50 percent.

The vinification of the whites is carried out in stainless steel vats. The wines are matured on lees for 16 to 18 months.