Bonneau du Martray Corton Charlemagne Grand Cru 2015
Critical AcclaimAll Vintages
Barrel Sample: 92-94
Thus, the area devoted exclusively to the development of two Grand Crus: the Corton-Charlemagne, Which is its flagship wine and the Corton.
Its production, resulting from old vines planting carefully selected and controlled performance is the result of work whose quality is recognized by leading critics and connoisseurs. The care and attention that is paid to both the vineyard and the cellar have earned a global reputation and presence on the largest tables.
Prevailing over the charming village of Aloxe, the hill of Corton actually commands the entire appellation. Corton is the only Grand Cru for Pinot noir in the entire Côte de Beaune. Its Grand Crus red wines can be described simply as “Corton” or Corton hyphenated with other names. These vineyards cover the southeast face of the hill of Corton where soils are rich in red chalk, clay and marl.
Dense and austere when young, the best Corton Pinot noir will peak in complexity and flavor after about a decade, offering some of the best rewards in cellaring among Côte de Beaune reds. Pommard and Volnay offer similar potential.
The great whites of the village are made within Corton-Charlemagne, a cooler, narrow band of vineyards at the top of the hill that descends west towards the village of Pernand-Vergelesses. Here the thin and white stony soils produce Chardonnay of exceptional character, power and finesse. A minimum of five years in bottle is suggested but some can be amazing long after. Fully half of Aloxe-Corton is considered Grand Cru.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.
In the Glass
When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.
Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.
Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.