Grape variety : Pinot noir
Planting dates : 1964, 1982
Planting density : 4000 vinestocks per acre
Soil : clay & limestone
Orientation : south-east
Altitude : 269 metres (880 feet)
Average yield : 155 cases per acre
Annual production : 5800 bottles (>480 cases)
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Winemaking
Manual harvest • Crushing • 100% destemmed
Open fermentor • Pumping over and punching of the cap 1 to 3 times a day • 12 to 16 days vatting
Temperatures control
Aging
18 months in oak barrels • 30% new oaks
First racking after malo-lactic fermentation, then after all six months periods
No fining • Polish-filtration before bottling, if necessary
Wine tasting
This wine conserves its beautiful strong ruby red color for a longtime. The hue is due to the concentration of elements in the grapes at the time of harvesting. It is also proof of its Grand Cru status. At its peak, in the nose and on the palate, the wine develops a smell of jams, cooked fruit, fruit jellies and wild berries that are completed by notes of forest floor, moss and game. This perfectly balanced wine ends on a spicy, mineral note followed by that of licorice. As one of the four aces of the Corton Red wine selection, this wine should be kept at least five years before being opened.
Suggest food dishes
Hare royale, gravy thickened with a foie gras purée.
Ideally enjoyed at 13-14°C
Awards & prizes
Burgondia d'or • 2004, 2002, 2000, 1995, 1993, 1992
Concours Général Agricole de Paris • Gold medal 1992, 1990 - Bronze medal 2003
Tastevinage • 2003, 2000
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