Corton-Bressandes Grand Cru rouge Sans Sulfites Ajouté AOC 2021
A biodynamic Pinot Noir from Burgundy, which, with its silky tannins, floral notes and mineral depth, showcases the estate’s neo-classical house style without added sulphur.
268,00 €357,33 € / l
Incl. VAT where applicable
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Bright ruby red with garnet reflections, typical of an elegant Burgundian Pinot Noir.
Nose
Floral notes of violet and rose, accompanied by ripe red berries such as cherry and raspberry, underpinned by a fine mineral spiciness.
Palate
Silky tannins and precise fruit with mineral depth, dry and restrained in oak, with a long, elegant finish.
Character
A neo-classical Burgundian style with ageing potential for decades, complex and structured, without any dominance of oak or sulphur.
Pairing
Pairs beautifully with roasted duck breast, beef fillet in red wine jus, or mushroom dishes such as porcini risotto.
Notes
As the only estate in Burgundy, the vineyard is worked entirely by horse; the wine comes from Demeter-certified, biodynamic plots on Corton and is vinified without added sulphur, fining or filtration.
Tasting note
Character
A Grand Cru of unusual coolness and transparency. The 2021 displays the estate’s classic signature: silky tannins, floral notes, mineral depth – entirely without oak dominance. François de Nicolay describes this style as “neo-classical”: restrained in cask, precise in fruit, built to last for decades. The sulphur-free bottling enhances the impression of immediacy and pure expression of origin.
Terroir & Origin
The vineyard site Bressandes ranks among the legendary climats on Corton, the great Pinot Noir hill of the Côte de Beaune. Here, the domaine owns parcels worked by four horses – Diva, Epi, Farandole and Gipsy. Chandon de Briailles is the only estate in Burgundy to plough nearly 14 hectares entirely with horses. In family hands since 1834 and Demeter-certified since 2011, the estate stands for a radical approach to biodynamics that is unmatched in the region.
Grape Variety & Vinification
Pinot Noir in its quintessential Burgundian form. Claude de Nicolay, cellar master since 1988, works without fining or filtration; whole-bunch fermentation has been standard practice since 2011. This cuvée is made entirely without added sulphur – a documented house practice for selected bottlings. Maturation takes place with a maximum of 15 to 20 per cent new wood over 14 to 20 months in cask, aged in a 12th-century Cistercian cellar.
Food Pairings
The refined structure and moderate 12.5 per cent alcohol make this wine an ideal match for partridge with truffle jus, pink-roasted duck breast or young Comté. It also reveals its multifaceted character alongside cured salmon with beetroot. Those who open it today should decant generously; those who choose to cellar it will be rewarded with growing complexity.
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