Red wines from Corton are the only grand crus in the Cote de Beaune.
Viewed by many as one of the top Cortons, Corton Bressandes rivals Clos du Roi for the best grand cru red wine in the region.
2017 thankfully brought a large crop after the frost-affected 2016 vintage which cut yields by more than half, particularly in the whites. Despite the cold winter, there was an abrupt change in March when temperatures rose, sparking budburst and the inevitable threat of April frost damage. Preventative measures limited any significant damage. Flowering in May was successful under near-perfect conditions. Summer had a fine mixture of sun and rain and the grapes raced to maturity with harvest beginning for us on the 2nd of September with the final parcel, Corton Charlemagne, being harvested on September 10th. Sugars were good, generally in the mid 12.5% range and acidities well balanced. We employed a balance of remontage and pigeage for the first time in order to better manage extraction for the reds. For the whites, fermentation began in tank and moved to barrel after a couple of days of progress. Décuvage occurred almost 21 days after harvest and the fermentation temperatures behaved as expected. Malos for the whites were quick and done by Christmas and the reds finished by mid-May. The wines have ended up balanced and charming for the reds, with the whites classics – expressive with tension and long finishes. Yields were just over 40 hl/ha for the reds and 45 hl/ha for the whites. The reds remind us of 2000 and the whites of 2004.
Our 0.20 hectares of 45 year old vines are located on a combination of clay and limestone soil, with good draininage and excellent exposure.
This produces a ruly elegant Corton that combines grace and power.
Corton-Bressandes should be served between 15 - 16 C/59- 61 F.
A big wine that can stand up to strong flavored meats, Les Bressandes also has the delicacy to be appreciated with more lightly-seasoned preparations, such as roast chicken and poached salmon, grilled vegetables, sauces with chanterelles or cepes, and cheeses including Morbier, Bucheron, Cantal, and St. Marcellin.
