Corton Blanc Grand Cru


The hill of Corton is famous mainly for it’s reds, the exception being white Corton Charlemagne. However, any chardonnay planted outside of the Charlemagne appellation can be labeled as Grand Cru Corton Blanc, without a vineyard designation. Corton Blanc is quite rare and per Remington Norman, the average total production per year is only 222 cases (Grand Cru). Chandon de Briailles chardonnay is planted in areas domainated by pinot noir; two thirds comes from the Bressandes vineyard and one third from Chaumes. An unusual chardonnay coming mainly from pinot noir soils, it’s quite rich, evoking yellow fruits such as peach and apricot and a touch of honey. Since 2011, the winery has been incorporating a small amount of new oak on this wine. In 2019, they used one new 1,000L Stockinger barrel and the remaining 50% of the fruit was aged in neutral barrels. Because of the size of the new barrel, you don't sense the 'new' oak flavor. 


90-92 points
"Exotic fruit hints add breadth to the floral, citrus and white peach aromas. There is impressive power and richness to the much larg-er-scaled flavors that flash hints of melon and pineapple on the sappy and lingering finish. This isn’t classic as there is suggestion of chardonnay muscaté on the finish, yet it manages to work anyway."
Allen Meadows,
90-92 points
"The 2019 Corton Blanc Grand Cru has fine intensity on a nose of crushed rock mixed with yellow flower and light petrolly aromas. The palate is well balanced with a honeyed-textured opening. Moderate acidity here, building nicely in the mouth but not quite “kicking on” toward the finish due to some reduction. It should come around in the end."
Neal Martin,
92-94 points
"Mingling aromas of red berries and plums with hints of wintergreen, peonies, dark chocolate and spices, the 2019 Corton-Bressandes Grand Cru is medium to full-bodied, fleshy and layered, with a broad, enveloping core of fruit but also a rather more reserved, introverted profile than the Maréchaudes. It’s a promising cuvée in the making."
William Kelley,
Wine Advocate

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