This wine, with the dress slightly purplish, offers aromas of undergrowth and recalls on the palate more black fruit.
Wine structured and full-bodied, typical of Aloxe-Corton, for people who are looking for wines with classy but still refined and elegant.
The year 2017 is considered to be very good for red Burgundy, with a large capacity to care : while opening already quickly, which is the mark of exceptional vintages !
Temperature of service : 15 à 16°
Map of the appellation Aloxe-Corton :
Located in Ladoix Serrigny, just north of the Côte de Beaune in Bourgogne, Domaine Maratray Dubreuil Family Estate is one of the most prestigious and regular estates in this part of Burgundy.
The Estate has a surface area of 19 hectares, including several large village appellations such as Aloxe Corton, Ladoix in red and white, Pernand Vergelesses, Chorey Les Beaune, Savigny Les Beaune, but also the first Crus and several Grands Crus: Corton (Bressandes, Clos du Roi) and the famous Corton Charlemagne in white Grand Cru of Burgundy.
Particular care is taken at each stage, both for the vines cultivated with rigor, and for the harvest which is collected by hand and which is then vinified in a traditional way while taking advantage of the various technological evolutions, with a barrel aging of 12 month for white wines and 18 months for red wines.
The reds are quite dark in colour, their shades varying from deep rubythrough crimson to garnet. While young, the wine’s aroma suggests a spring garden with small red fruits (raspberry, strawberry) and black fruits (blackcurrant, blackberry). These intensify with age and evolve into peony and jasmine, preserved and brandied fruits, pistachio, prune, leather, truffle, mushroom and cinnamon. The deep soil begets a vigorous, full-bodied Pinot Noir, robust yet refined. Tender and fruity, this wine reaches its peak after 3 to 5 years in the cellar, revealing a firm and well-built body, richly chewy and with pleasing tannins. Aloxe-Corton whites are very rare.
Wine Steward’s Tip
The impressive power of the Aloxe-Corton reds demand forceful, aromatic dishes. Their generous and opulent personality softens firmtextured and fibrous meats. Their solid but distinguished tannins are a match for marbled meats and brown sauces. These great red wines go best with rib steaks, braised lamb, and poultry - roasted or glazed. Ethnic dishes such as couscous with meat or meat tajines also combine well with this wine, as do soft-centred cheeses such Époisses, Ami du Chambertin, or Livarot. Serving temperature: 15 to 16°C.
Linking the Côte de Nuits with the Côte de Beaune, the hill of Corton signals a change in the landscape. Towards Beaune the land becomes more rounded, its sharp contours yielding to gentle valleys. Like its neighbours Ladoix-Serrigny and Pernand-Vergelesses, Aloxe-Corton (pronounced “Alosse”) enjoys a perfect wine-growing location and forms as it were a guard of honour on the approach to the prestigious appellations Grands Crus Corton and Corton-Charlemagne. The Appellation d’Origine Contrôlée dates back to 1938.
A cross section of the Corton hill reveals a classic geological picture. At altitudes of between 200 and 300 metres, the soil is reddish brown with flint and limestone debris (known as “chaillots”) mixed in, and is rich in potassium and phosphoric acid. The vines face due east. Wines from the Northern end are more tender and fruity while those from the Southern end are firmer and more complex. Pebbly soil favours supple, highly-bred wines, while clay and marl breeds firmness and complexity.