2022 Technical Specifications
Classification Grand Cru
Region Corton
Soil Calcareous clay soil
Orientation East-Southeast
Sites Les Bressandes only
Indigenous Yeast Yes
Maceration 20 days
Production Volume 888 bottles
Bottles888
Production Details The Les Bressandes vines lie at 260–280 metres. Grapes were handpicked and initially sorted in the vineyard. A brief low-temperature maceration preceded indigenous-yeast fermentation with light punch-downs and a 20-day cuvaison. The wine matured for 16 months in oak barrels, with 33% new, fine-grained oak from forests in central France.
Tasting Notes Carmine red; vineyard peach, sloe, thyme, bay, curry, cinnamon, vanilla, rosewood, dark chocolate, rose, blackcurrant frangipane, custard and liquorice; concentrated, dense, silky and minerally fresh.
2021 Technical Specifications
Classification Grand Cru
Region Corton
Orientation Les Bressandes: East-Southeast; Les Perrières: South; Les Maréchaudes: East
Sites Les Bressandes, Les Perrières and Les Maréchaudes
Indigenous Yeast Yes
Maceration 22 days
Production Volume 857 bottles
Bottles857
Magnums12
Production Details Grapes were handpicked, initially sorted in the vineyard and completely destemmed. Each plot was vinified and matured separately before the final blend. A brief low-temperature maceration preceded indigenous-yeast fermentation with light punch-downs and a 22-day cuvaison. The wine matured for 18 months with 50% new oak barrels sourced from forests in central France, Vosges and Châtillon.
Tasting Notes Vineyard peach, dried apricot, pepper, thyme, cumin, rose, lemon verbena, marzipan, peach tart, graphite, slate, candied cherry and dark chocolate; dense, fresh and balanced, with ripe tannins.
2020 Technical Specifications
Classification Grand Cru
Region Corton
Orientation Les Bressandes: East-Southeast; Les Perrières: South; Les Maréchaudes: East
Sites Les Bressandes, Les Perrières and Les Maréchaudes
Indigenous Yeast Yes
Maceration 21 days
Production Volume 1,751 bottles
Bottles1,751
Magnums24
Production Details Grapes were handpicked, initially sorted in the vineyard and completely destemmed. Each plot was vinified and matured separately before the final blend. A brief low-temperature maceration preceded indigenous-yeast fermentation with light punch-downs and a 21-day cuvaison. The wine matured for 14 months with 50% new oak barrels sourced from forests in central France, Vosges and Châtillon.
Tasting Notes Bay, thyme, juniper, mint, clove, gingerbread, pepper, vineyard peach, ripe cherry, chocolate, Russian leather, incense, rose petal, fruit jelly and beeswax; deep red, complex, long and fresh.
2019 Technical Specifications
Classification Grand Cru
Region Corton
Soil Les chaumes: limestone-rich subsoil over former quarries; les perrières: red marl and several types of clay
Orientation Les Chaumes: Southwest; Les Perrières: Southeast
Sites Les Chaumes and Les Perrières
Indigenous Yeast Yes
Maceration 23 days
Production Volume 1,166 bottles
Bottles1,166
Magnums12
Production Details Grapes were handpicked, initially sorted in the vineyard and completely destemmed. A brief low-temperature maceration preceded indigenous-yeast fermentation with light punch-downs and a 23-day cuvaison. The wine matured for 15 months with 25% new oak barrels sourced from forests in central France, Jura and Ardennes.
Tasting Notes Raspberry, blackcurrant, fruit jellies, ground almond, flowers, coriander, mint, chervil, hazelnut, barley sugar, candied citrus, pepper, cypress, lavender and stony mineral notes; fresh, full, long and saline.
2018 Technical Specifications
Classification Grand Cru
Region Corton
Soil Clay-rich marly soil
Orientation West-Southwest
Sites En Charlemagne climat (sole stated source)
Maceration 23 days
Production Volume 929 bottles
Bottles929
Magnums9
Production Details The grapes were handpicked and first sorted in the vineyard; 10% of the cuvée used whole bunches, and the juices were vinified without added sulfites. A short low-temperature maceration preceded a 23-day cuvaison. The wine matured in barrels for 15 months, with 50% new oak.
Tasting Notes Deep cherry red; dark fruit, cherry, clafoutis, fine wood, vanilla, cocoa, bark, dark chocolate and pine sap; complex, velvety, fresh and mineral.
2017 Technical Specifications
Classification Grand Cru
Region Corton
Soil Clay-rich marly soil
Orientation West-Southwest
Sites En Charlemagne climat (sole stated source)
Fermentation Vessels Tanks
Indigenous Yeast Yes
Production Volume 1,025 bottles
Bottles1,025
Magnums10
Production Details The entire harvest was destemmed and transferred to tanks; indigenous-yeast fermentation lasted 15 days. After pressing, the wine matured for 18 months in oak barrels, with 60% new oak from the Bertranges forest in central France.
Tasting Notes Cherry, rose, coffee, mocha, light tobacco, truffle, red berries, white pepper and cinnamon; elegant, complex, delicate, long and silky.
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1257665 | — | — | wine-searcher.com ↗ |