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.
Any optimism we had for a bounteous vintage for 2021 was dashed during les trois terribles of April 6, 7 and 8. With a wet May, strong mildew and oidium pressure flowed and we thought we were looking at another 2013 and we hadn’t had any hail…yet. But with two warm, sunny weeks in August (août fait le moût) our hopes for promising quality returned. Picking began on the 22nd of September and was finished by the 30th. Alcohols were all at about 12 degrees and we lightly chaptalized. We elected to vinify each appellation separately (apart from no Pommard 1er cru Grands Epenots at all) even though most quantities were just two barrels. (18 hl/ha for the reds and 27 hl/ha for the whites). However, we dramatically reduced whole cluster in order to better control temperature in the small vats. The maintenance of proper temperature meant that the total cuvaison duration was normal. Malo was delayed and so bottling for the reds was a few months later than typical. We found that this had the benefit of the wines putting extra weight while maintaining freshness. The results are a true delight for those who like classic ‘old style’ Burgundy. The reds remind us of 2000 (unfortunately with much less generosity!) and the whites like 2001 or 1993.
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.
