According the Burgundy Winemakers Association: "Aloxe Corton is a village in the Cotes de Beaune sub-region of Burgundy famous for producing powerful and richly flavored red wines. Linking the Côte de Nuits with the Côte de Beaune, the hill of Corton signals a change in the landscape. Towards Beaune the land becomes more rounded, its sharp contours yielding to gentle valleys. Like its neighbours Ladoix-Serrigny and Pernand-Vergelesses, Aloxe-Corton (pronounced “Alosse”) enjoys a perfect wine-growing location and forms as it were, "a guard of honour" on the approach to the prestigious appellations Grands Crus Corton and Corton-Charlemagne. The Appellation d’Origine Contrôlée dates back to 1938."
Red wines are 100% Pinot Noir grapes. White wine production is rare.
Situated in the northern part of the territory of Aloxe-Corton in Les Fournières, this wine is made from a tiny 0,3785 ha (0,93 acres) parcel.
Grapes: 100% Pinot Noir.
Soil: The soil is brown-red calcareous on hard limestone and limestone gravel, exposed East South East on a sharp slope. This is a favourable aspect and soil for making more robust pinot noir, hence the premier cru classification.
Alcohol: 12.5 % VOL
Wine making: Manually harvested, the grapes are sorted on arrival. Fermentation lasts 19 to 24 days in conical oak vats. Temperature control allows work of the wine in two phases : he first to bring out the fruit of pinot noir between 15 and 25°C, the second to obtain body and tannin between 28 and 35°C. Daily punching of cap is adapted according to the state of maceration and extraction. De-vatting is manual ( without pumping). Pressing is done at low pressure in one go to avoid manipulation of grapes and over extraction of tannin. The wine is run into barrel by gravity after 8 to 24 hours only of sedimentation to conserve a maximum of fine lees. Maturation happens in oak casks, of which 30% to 40% are new. «Batonnage» (stirring up of fine lees) takes place in order to develop aromatic complexity and encourage natural clarification processes. Maturation on lees for 16 months. No fining or filtration.
Our Tasting notes: Deep garnet-red colour. An elegant nose with plum, sweet spices and tobacco notes. Long on the palate, it is ample on nice tannins. Has a bit of a wow factor in the mouth. Bigger in style true to the apellation.
From Alan Meadows' Burghund.com "There is a distinctly gamy character to the plum, floral, earthy and forest floor-suffused nose. The middle weight flavors also are notably well-concentrated and quite serious while being supported by rustic and firm tannins on the lingering finish. This won't win any awards for refinement but there is plenty of Aloxe typicity present. 89-91 points. Drink 2022+"
Serving suggestions: It will accompany dishes in red wine sauces, even somewhat spicy, good cuts of red meat, poultry and strong cheeses. Serve at 17°C. (So no harm in popping it into the fridge for 30 minutes in summer to take the edge off any warmth)
Cellaring potential: Enjoy now or keep for 7 to 10 years.
By purchasing this wine you confirm that you are over 18 and accept the; terms and conditions; of sale.