One of the great white wines of the world, Corton Charlemagne has the ability to be enjoyed young while still having the capability to age for decades.
It can have all the power of a Montrachet, but at its best will possess a minerality and a laser-like precision that provides great length.
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.
The vineyard itself is nearly 72 hectares and our portion is 0.30 hectares of 45 year old vines on the Pernand-Vergelesses side facing west, with a high proportion of limestone and marl.
A beautiful golden color leads to exotic aromas of citrus, pear and peach. The full rich body possesses a stony minerality that leads to a very long finish.
Ideally served at 12 C/54 F, this is a white wine that has the structure to work well with well-seasoned fish including sea bass, halibut, scallops, snails and mussels, as well as with and rich cheeses, including Saint Andre, Ementaller, Delice de Bourgogne, and Comte.
