Tasting note from dated 31.05.2017, copyright Christoph Raffelt and Vinaturel:
Wine information
The Grand Cru site "»Les Bressandes" is located exactly in the middle of the Corton hill below Clos du Roi and Les Renardes. The 1.12 hectares are divided into four plots and the soil is characterized by bajocium and Oxford limestone with pebbles, clay and a high iron content.
In 2014, François de Nicolay had to deal with hail again after the devastating 2013 hail, however, with much less. Instead, the cherry vinegar fly came, similar as in German vineyards, and caused crop failures. Yet, despite the adversities, the 2014 vintage turned out to be a beautiful, fruit-driven vintage. The Corton-Bressandes comes from vines averaging 35 years old, was picked between September 18 and 26, and meticulously sorted out. The wine was fermented with a proportion of 40 to 50 % whole grapes.
Color
medium but intense cherry red
Nose
At first, the nose of the Corton-Bressandes is strongly marked by reduction. Although Pinot should not be decanted, it should be considered in the still very youthful stage of this wine. Then a wide field of intense fruit of blackcurrants and cherries, elderberries and chestnuts, orange peel, juniper and undergrowth opens up. In the distance one thinks - imagination or not - to perceive notes of iron.
Mouth
On the palate, the Corton already shows the full power of this unique Grand Cru site. Silky and fine in texture, clear and brilliant in acidity, the dark fruit, interspersed with forest floor and undergrowth notes, shows itself present and full of power. The Corton-Bressandes is imbued with a nervy, agile freshness and minerality that has great scope on the tightly woven structure of this wine. Those who categorize Corton as "1TP7Strong and masculine" will be proven wrong here. The wine also shows the softer side that Corton can have. For all the youthfulness that the Pinot currently possesses, there is no doubt that one can already sense an impressive greatness. The wine currently needs at least one day of air.
Food recommendations by Christoph Raffelt
B½uf Bourguignon, the classic
Bavette with grilled spring onions and raspberry vinegar jus
