2022 Technical Specifications
Classification Grand Cru
Region Corton-Charlemagne
Soil Clay-rich, Marly soil
Orientation West-Southwestern
Sites Grapes from the En Charlemagne climat, on the upper slopes at the border of Pernand-Vergelesses and Aloxe-Corton
Fermentation Vessels Barrels
Pressing Method Gentle Pressing; Only The Best Juices Were Retained
Indigenous Yeast Yes
Oak Details 55% First Fill New Oak
First Fill New Oak55%
Oak Types Fine-grained oak from central France forests
Production Volume 1,096 bottles
Bottles1,096
Magnums12
Production Details Handpicked fruit was initially sorted in the vineyard, gently pressed and restricted to the best juices. Indigenous-yeast fermentation proceeded slowly in barrels with a few light bâtonnages. The wine was barrel-aged for 15 months with 55% fine-grained new oak from central France.
Tasting Notes Pale golden yellow; hazelnut, toasted almond, white pepper and spring white flowers; brioche, Williams pear, blood orange and mandarin; milk caramel, white chocolate and passion fruit; dense texture, taut mineral character and lemon nuances
2020 Technical Specifications
Alcohol 13.5%
Classification Grand Cru
Region Corton-Charlemagne
Soil Clay-rich, Marly soil
Orientation West-Southwestern
Sites Grapes from the En Charlemagne climat, on the upper slopes at the border of Pernand-Vergelesses and Aloxe-Corton
Fermentation Vessels Barrels
Pressing Method Gentle Pressing; Only The Finest Juices Were Retained
Indigenous Yeast Yes
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types Vosges and Allier oak
Production Volume 1,429 bottles
Bottles1,429
Magnums6
Production Details Handpicked grapes were initially sorted in the vineyard, gently pressed and restricted to the finest juices. Indigenous-yeast fermentation proceeded slowly in barrels. The wine was barrel-aged for 14 months in 50% new Vosges and Allier oak, with frequent stirring for the first 6 months and less frequent stirring thereafter.
Tasting Notes Golden yellow; elegant oak, white pepper, praline brioche, toasted almond, candied fruit, panettone and rose; citrus, anise, iodine, rounded volume and freshness
2019 Technical Specifications
Classification Grand Cru
Region Corton-Charlemagne
Soil Clay-rich, Marly soil
Orientation West-Southwestern
Sites Grapes from the En Charlemagne climat, on the upper slopes at the border of Pernand-Vergelesses and Aloxe-Corton
Fermentation Vessels Barrels
Pressing Method Gentle Pressing; Only The Finest Juices Were Retained
Indigenous Yeast Yes
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types Vosges and Allier oak
Production Volume 1,429 bottles
Bottles1,429
Magnums6
Production Details Handpicked grapes were initially sorted in the vineyard, gently pressed and restricted to the finest juices. Indigenous-yeast fermentation proceeded slowly in barrels. The wine was barrel-aged for 14 months in 50% new Vosges and Allier oak, with frequent stirring for the first 6 months and less frequent stirring thereafter.
Tasting Notes Brilliant golden colour; white blossoms, toasted almond, bergamot, kumquat and macaroons; acacia honey, almond, hazelnut, lemon verbena, starfruit, iced tea, white peach, Rainier cherry, pineapple and mango; fresh acidity and generous volume
2018 Technical Specifications
Classification Grand Cru
Region Corton-Charlemagne
Soil Clay-rich, Marly soil
Orientation West-Southwestern
Sites Grapes from the En Charlemagne climat, on the upper slopes at the border of Pernand-Vergelesses and Aloxe-Corton
Pressing Method Gentle Pressing; The Finest Juices Were Selected
Oak Details 33% First Fill New Oak
First Fill New Oak33%
Production Volume 856 bottles
Bottles856
Magnums6
Production Details The grapes were handpicked and sorted in the vineyard. After gentle pressing, the finest juices were selected. Ageing lasted 18 months with 33% new oak; the lees were stirred regularly during the first 6 months.
Tasting Notes Golden yellow; elegant oak, acacia blossom, toasted almond, frangipane, candied fruit, angelica, bergamot and baked goods; yellow stone fruit, fresh herbs, rose and a flinty mineral finish
2017 Technical Specifications
Classification Grand Cru
Region Corton-Charlemagne
Soil Clay-rich, Marly soil
Orientation West-Southwestern
Sites Grapes from the En Charlemagne climat, on the upper slopes at the border of Pernand-Vergelesses and Aloxe-Corton
Fermentation Vessels Barrels
Pressing Method Immediate Pressing After Hand Picking; Only The Best Juices Were Retained
Indigenous Yeast Yes
Oak Details 60% First Fill New Oak
First Fill New Oak60%
Oak Types Allier oak from central France
Production Volume 854 bottles
Bottles854
Magnums6
Production Details Handpicked fruit; 15 months of ageing on fine lees, with 60% in new Allier oak and regular stirring during the first few months.
Tasting Notes Golden colour; lemon blossom, candied pineapple, angelica, hazelnut, caramel, almond, frangipane and dried or candied fruit; fresh acidity, richness and mature complexity
Sources: edouard-delaunay.com ↗ · Compare this vintage
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1805404 | — | — | wine-searcher.com ↗ |