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Flat front label of wine

Domaine Tollot-Beaut Corton Grand Cru 2011

Pinot Noir from Chorey-les-Beaune, Cote de Beaune, Cote d'Or, Burgundy, France
  • WS93
  • BH92
0% ABV
  • RP94
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Winemaker Notes

Critical Acclaim

All Vintages
WS 93
Wine Spectator
Pure, with a strong heart beating at the core, pumping out cherry, strawberry, spice and mineral flavors. Well-structured, showing fine equilibrium, but should require a few years to soften. Excellent length.
BH 92
Burghound.com
An attractively layered nose offers up notes of violet, plum, smoked meat hints and plenty of warm earth character to the wild dark berry fruit aromas. There is excellent volume to the ripe, intense and powerful large-scaled flavors that exhibit fine intensity on the powerful, balanced and vibrant finish that delivers its usual fine length. This isn't quite a robust as it usually is though it's a big wine all the same and will require an extended cellar siesta.
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Domaine Tollot-Beaut

Domaine Tollot-Beaut

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Domaine Tollot-Beaut, Chorey-les-Beaune, Cote de Beaune, Cote d'Or, Burgundy, France
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The Tollot-Beaut family domaine, created at the end of the 19th century, initally had vines in the commune of Chorey before stretching out over the generations to Beaune, Savigny and Aloxe-Corton. Today, three cousins look after a 24-hectare vineyard, a mosaic of appellations, like Corton-Bressandes, acquired in the 1930s. This was the era that saw the first exports of Domaine Tollot-Beaut's wines to the United States and England.

Chorey-les-Beaune

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A source of some of the most delightful Pinot noir in Beaune, Chorey-les-Beaune is a great place to start exploring red Burgundies that do not command a great deal of cellar time. In style, they are akin to the reds of Aloxe-Corton but more fruit forward and approachable in their youth.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

SWS354946_2011 Item# 165731