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Corton

Grand Cru

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Service

Cellaring

Optimal consumption: 15 to 20 years

Ageing potential: 30 years
Tasting temperature

16°C (61-62°F)

Grape variety

Pinot Noir

Vineyard

Producing communes: Aloxe-Corton, Ladoix-Serrigny and Pernand-Vergelesses.

Site: Corton and the other Corton vineyards (such as 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.

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.

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Tasting

by Véronique Boss-Drouhin

Its colour is rather deep, its nose powerful and verging on candied fruit and spices when maturing. It has good structure in the mouth, without harshness. A good Corton must have « gras » (a velvety texture) to counterbalance tannin and acidity. On the palate, it recalls the candied fruit present in the nose. Very long and persistent, it ends on a very complex note.

Vintage

The brightness and intensity of the 2022 reds are impressive. The nose, of great complexity, combines aromas of blackberry, blueberry and blackcurrant with floral scents of peony and violet. On the palate, the spices underline silky, high-quality tannins. Ample, full-bodied and fresh, these wines are an archetype of balance between aromas and structure with a very real ageing potential.

Vintage review

Winemaking

Supply: this wine comes from grapes and musts purchased from supply partners according to rigorous specifications.

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.

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