Corton Grand Cru blanc 2017 – Chandon de Briailles

161,39 

Incl. VAT.
(215,19  / 1000 ml)

Out of stock

SKU: 9910216143 Kategorie: Weingut:
Type

Vintage

Variety

Content

Alcohol content

13% Vol.

Residual sweetness

■□□□□

Allergens

Contains sulfur

Acid

6,5 g/l

Drinking temperature

11°

Parker points

91-93

Manufacturer

Chandon de Briailles, 1 Rue Soeur Goby, 21420 Savigny-Lès-Beaune / France, Organic certificate: FR-BIO-01

Tasting note from 03/18/2019, copyright Christoph Raffelt

Wine information

The Chardonnay comes to 80 % from the Grand Cru vineyard Corton-Bressandes, to 15 % from Corton Chaumes and to 5 % from Corton Renardes. Thus, this Chardonnay comes from sites that were actually reserved for Pinot noir. These sites are characterized by bajocium and Oxford limestone with pebbles, clay and a high iron content.

Color

light golden yellow

Nose

Wow, this is a fine and precise opener! The Corton shows directly its terroir and also its specificity. The white from red soils is a wine as elegant as it is powerful, a guy in a tailor-made suit with fine creamy stone fruit notes, red berries, smoky notes and an underlying spice and power that brings so much tension to the wine as if it were about to erupt. With air, the wine becomes increasingly cool, herbaceous and stony, as if slowly shedding its dress of fruit and berries.

Palate

Both juicy and crystalline textures, a light tannin and a bubbling minerality provide complexity, depth and vibrancy to this Corton. At first the Chardonnay is creamy and buttery, building like a genie out of the bottle, becoming more full-bodied and showing muscle. Then the acid attacks start and the chalky chalky notes penetrate the fruit and creaminess. With force the Corton to the palate, is still wild and impetuous, but will find and develop more and more over the years. This is great, impressive stuff!

Food recommendations by Christoph Raffelt:

  • Lobster lasagne with black truffle
    (seafood, lobster & langoustines, truffles, lasagne)
  • Turbot grilled, with hazelnut and pear beurre blanc
    (fish, turbot, pome fruit)
  • Ricotta dumplings with breadcrumbs, tossed in yuzu butter (vegetarian)
    (cheese, cream cheese, vegetarian dishes)

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