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Domaine Rollin Pere et Fils Corton Charlemagne Grand Cru 2010

Chardonnay from Burgundy, France
  • BH93
0% ABV
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Winemaker Notes

The Rollin family for many years has exploited two separate parcels totaling about one-half hectare within the appellation of Corton Charlemagne. One parcel is on the Aloxe-Corton side within "Le Charlemagne" and the other piece is on the Pernand side of the hill known as "En Charlemagne". The grapes from each parcel are harvested and vinified separately and are then assembled prior to bottling (after more or less fifteen months of elevage). From our personal perspective, the Corton Charlemagne from Rollin is one of the finest white wines in our portfolio, a true Grand Cru. We purchase two barrels a year … and a small amount of magnums are drawn for us annually

Critical Acclaim

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BH 93
Burghound.com
There is also a slight reductive note present though again, it's not enough to really conceal the ripe and strikingly layered nose that features a hint of wood, green apple, dried rose petal and plenty of wet stone influence. There is outstanding richness and ample mid-palate concentration to the broad-scaled flavors that culminate in an explosively long finish that really stains the palate with dry extract. This is very tightly wound at present though I suspect that 7 to 8 years of cellar time will see this at its best.
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Domaine Rollin Pere et Fils

Domaine Rollin Pere et Fils

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Domaine Rollin Pere et Fils, Burgundy, France
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Raymond Rollin was a vineyard worker in another wine business in the village, as had been his father before him. Despite his modest earnings, as the years passed he managed to acquire several parcels of vines that he then cultivated outside of his working hours (notably the parcel of Pernand-Vergelesses Premier Cru Ile des Vergelesses).

His son Maurice made a personal decision to set up his own business in 1955. It was Maurice who started to commercialise part of their production. He had a great sense of sharing, of welcoming and exchanging with people. Supported by his wife Christiane, they very quickly won over what still represents their base of clientele today. At the same time, they undertook the management of other parcels of vines on a rental basis and struggled to acquire new land.

In 1976, Maurice was joined by his son, Remi. Together, they planted the land that would take almost 10 hectares of the domain at the beginning of the 1980s. They then undertook building the working area necessary to cope with the growth. Thereafter, with Remi’s wife Agnes, they rapidly developed sales, in France and also abroad. In this way, since the middle of the 1990s, all the production is bottled and commercialised under their own label. They have always felt the need to progress in quality of production, while taking care to preserve and pass on their savoir-faire. Simon, their son, took up the challenge beside them in 2003, joined by his wife Caroline in 2009. Close at heart is their desire for the long life of their business while looking after the essential aspect of its working environment; namely the vine.

Burgundy

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A legendary wine region setting the benchmark for Pinot Noir and Chardonnay worldwide, Burgundy is a perennial favorite of many wine lovers. After centuries of winemaking, the Burgundians have determined precisely which grape clone grows best on which plot of land. While the concept of ‘terroir’ reigns supreme here—soil type, elevation and angle of each slope—this is a region firmly rooted in tradition. Because of the Napoleonic Code requiring equal distribution of property and land among all heirs, vineyard ownership in Burgundy is extremely fragmented, with some growers responsible for just one or two rows of vines. This system has led to the predominance of the "negociant"—a merchant who purchases fruit from many different growers to vinify and bottle together.

Burgundy’s cool, marginal climate and Jurassic limestone soils are perfect for the production of elegant, savory, and mineral-driven Chardonnay and Pinot Noir with plenty of acidity. Vintage variation is of particular importance here, as weather conditions can be variable and unpredictable. In some years spring frost and hail must be overcome.

The Côte d’Or, a long and narrow escarpment, forms the heart of the region, split into the Côte de Nuits to the north and the Côte de Beaune to the south. The former is home to many of the world’s finest Pinot Noir wines, while Chardonnay plays a much more prominent role in the latter, though outstanding red, white, and rosé are all produced throughout. Other key appellations include the Côte Chalonnaise, home to great value Pinot Noir and sparkling Crémant de Bourgogne. The Mâconnais produces soft and round, value-driven Chardonnay while Chablis, the northernmost region of Burgundy, is a paradise for any lover of bright, acid-driven and often age-worthy versions of the grape.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

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. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

TEFRLCC101_2010 Item# 129336