Corton Grand Cru "Clos du Roi"
The name Corton comes from the Latin Curtis Othonis, Otho’s domain. This Roman emperor refused to allow this fine vineyard to be harvested by anyone else. Since then, many sovereigns have been fascinated by Corton. Charlemagne gave his name to the white Grand Cru which appeased his wife by avoiding undignified red wine stains on his long white beard. The Dukes of Burgundy sought out the best plot for their enclosure, honouring the table of the Capetian line from the 11th century, then the Valois line in the 14th and 15th centuries.
Please note that this is an imported wine and cannot legally be shipped to GA, IA, IL, IN, LA, ME, MI, MO, MT, SD, VA or WV.Vintage Notes:
- Geographical Situation: The terrain in the Côte de Nuits is relatively uniform and harsh, one might say Cistercian. The Côte de Beaune is more varied, less austere, as befits the Cluny monastic discipline. Majestic between the two stands the rounded contour of la Montagne de Corton. In pride of place on its flank, the Clos du Roi, at an altitude of around 300 metres, overlooking Languettes and Perrières on one side of the hill, and Renardes on the other – who could ask for better?
- Terroir: Corton wood sits on the top of the hill like a Burgundy beret, overlooking an exemplary geological cross-section. The upper portion is steep, with marly, clayey soil ideal for powerful, golden white vines, full of sap. Here at mid-slope, the calcareous, pebbly soil, ruddy due to the iron oolite and the potassium-rich marl yield sublime reds, powerful and racy, despite being at an unusually high altitude for a red Grand Cru. A little lower down, the wine is more tender and fruity on the flinty residues and brown or red calcareous clays.
- Soil and subsoil: Red, clayey, rich in iron. Pebbly, slightly calcareous.
- Planting density: 10 000 vines / ha
- Rootstock: massal selection only.
- Pest management: since 1992
- Organic agriculture. Received official approval in 1999
Meats & Fish:Salmon, Chicken with MorelsCheese & Nuts:Medium cheeses. Goat cheeseSauces:Mushroom Dishes / Sauces
- Varietal: 100% Pinot Noir
Harvest Date: August 28th , 2018. (leaf day)
- Yield: 39 hl/ha
- 64% of whole grapes, not crushed and vatted by gravitaty
- No yeast addition
- Maceration: pre-fermentation, cold (12-15°C) for 5 days.
- Length of maceration: 22 days
- Light pumping-over until the end of vatting time.
- Pressing with the vertical press
Aging: 16 months in oak barrels
- 30% new
- Toasting: Long and slow.
- Source of wood: Tronçais, Cîteaux
- Light and soft filtration. No fining
Bottling: December 2nd , 5th 2019. (root and leaf day)
- Limited to 2333 bottles, 66 magnums