The Corton reds are an intense velvety crimson, darkening towards magenta. Their generous aromatic expression is of fruit notes (blueberry, gooseberry, kirsch cherry) or flowers (violet), evolving towards underbrush, animal, leather, fur, pepper and liquorice. On the palate this wine is well-built, powerful and muscular and the chewy body comes to the fore. Firm, frank and fat, it requires time (4-12 years) to reach its peak.
Variety : Pinot Noir
Color : Red
Appelation : Corton-Renardes
Maturation : 10-20 ans
Serving suggestions : Solid and opulent, Corton is an iconic Burgundy - highly complex, impressively
mouth-filling in a way that is at once sensual and structured. For this reason, strong
soft-centred cheeses and blue cheeses are needed to tame it. But, without question,
its closest companions are highly-flavoured meats that match its powerful flavours
and intense aromas. Indeed this wine is sublime with roast or grilled beef, or any and
all game (furred or feathered) roasted, braised or - naturally - in sauce.
Serving temperature : 16-18
Vinification : After a rigorous selection process, the grapes are put in fermenting tanks without pumping. The “cuvaison” is fairly long – between 18-21 days – during which the wine is pumped over or has the cap punched down at least twice daily to extract color, tannins and aromas. After pressing, the wine is cooled and allowed to settle for 3-4 days. It is put in small oak barrels – of which half are new – by gravity, with a fair amount of fine lies to feed the wine during maturation. After maturing for 18-20 months, the wine is carefully racked off and assembled for bottling without fining or filtration.
