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Optimal consumption: 15 to 20 years
Ageing potential: 30 years
Producing commune: Aloxe-Corton.
Site: Corton and the other Corton vineyards (among which Corton-Bressandes) are the only red Grand Crus of the Côte de Beaune. They are located on the hill of Corton, clearly visible from miles around and capped by low-growing oak trees. The vines are on a rather steep slope with a good south-east exposure.
History & tradition: the name comes from « curtis » (the word for an estate in Gallo-Roman times) and Othon, the Emperor who owned this vineyard. Since the wine travels well, it soon acquired great fame around the world. Bressandes (people from Bresse) probably refer to the people who owned it.
Soil: a mixture of clay and small rocks create a well-drained soil where the roots of the pinot noir grape have to dig very deep in order to find water and nutrients.
by Véronique Boss-Drouhin
Good structure when young, without any harshness. The nose is powerful, with aromas of candied fruit. As the wine ages, spice and musk are in evidence. A good Corton has a velvety texture (« gras ») to counterbalance tannin and acidity. It is very persistent on the palate and ages well.
2017 is an interesting year with a satisfactory health report of the grapes. The wines are balanced, the tannins blended and delightful. A pleasant year, already ready to drink, with gorgeous concentration.Vintage review
Throughout its 93-hectare (230 acres) estate, Maison Joseph Drouhin has adopted organic viticulture practices since the late 1980s and biodynamic viticulture since the 1990s. Our credo is to provide « natural answers to natural problems ». All our practices show the greatest respect for the soil, the vine, and the environment. Our deliberately low production yields allow our grapes to reveal the precise expression of each terroir.
Harvest: grapes harvested by hands in open-work crates. If necessary, a careful sorting is proceeded.
Vinification: whole crop harvest of 20 to 50% depending on the vintage. In accordance with the terroir and the profile of the vintage, we do 2 to 3 weeks of fermentation and maceration in small open vats, marked by punching of the cap and pumping-over. The yeasts are indigenous (natural). Pressing in a vertical press. Separation of the ends of the presses based on tasting.
Ageing: in oak barrels including 30% of new barrels.
The ageing lasts between 16 to 20 months.
Origin of the wood: oak grown in French high forest.
Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.