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.
Another warm dry vintage, which appears to be the new normal. On the one hand yields were disappointing (i.e. 21 hl/ha for the reds and 30 hl/ha for the whites), but upon reflection with some frost in April, uneven flowering with a bit of coulure late May, strong oidium pressure in late June, and a canicule in late July which produced some échaudage in a couple of vineyards…well, maybe we should be thankful that we ended up with as much as we did! Picking started on September 9th and we finished all the reds by the 14th. Corton Charlemagne was picked on the 15th. All the reds came in at between 13.3% and 14.1% with the whites between 13.1% and 13.5%. We did have a bit more rain than 2018 and we ended up with better pH’s and higher levels of total acidity. Whole cluster was about 25% for almost every cuvée and new oak remains at about 25% as well. Vinification was similar to previous years with mostly rémontage augmented by pigeage towards the end. The 2018’s seemed at first a bit disjointed, which didn’t come together until assemblage. The 2019’s, however, have been delicious from the beginning. There is a good similarity to 2009, with a touch of the 2015 rusticity.”
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.
