Color
In slightly translucent purple with garnet rim and violet core, the wine appears clear and shiny in the glass.
Nose
The first, still restrained, nose of this Premier Cru takes you to the spring bakery with a scent of freshly baked rhubarb cake with shortcrust pastry, meringue topping and toasted almond slivers. Sea buckthorn, candied red apple and the classic cranberry pear with the venison complete its fruit diversity. But with time and air in the glass, this Aloxe-Corton gains a lot of spice and depth. Aromas open up, ranging from laurel and green pepper, to the earthiness of chard and blood sorrel, to the fire of red curry paste.
A "smelling wine" of all first quality.
Palate
But that one also wants to be drunk.
On the palate, not least because of its echoes of having opened at such a young age, there is a tense tug-of-war between robust versus fine. Its brisk yet delicate and tightly meshed tannin gives the 2016 Aloxe-Corton "Les Valozières" power and sends it haltlessly, along with taut acidity, in the direction of the spice market.
Food recommendations from Peter Müller
- Savoy cabbage roulade with smoked mozzarella and almond
- Pork loin with hazelnut spaetzle and lentils
- Poached egg with buckwheat risotto, chard and nut butter
| Type | |
|---|---|
| Vintage | |
| Variety | |
| Content | |
| Alcohol content | |
| Residual sweetness | ■□□□□ |
| Allergens | Contains sulfur |
| Acid | 4,8 g/l |
| Drinking temperature | 15° |
| Parker points | 92 |
| Manufacturer | Chandon de Briailles, 1 Rue Soeur Goby, 21420 Savigny-Lès-Beaune / France, Organic certificate: FR-BIO-01 |
