Located in Ladoix Serrigny, just north of the Côte de Beaune, Domaine Maratray Dubreuil 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.
Red: the colour of this wine often suggests that of blackcurrants – bright garnet with purplish highlights. The bouquet is full of strawberry, cherry jam or cherries in brandy. Vegetable (elder) or spicy (clove) notes are also met with, as well as coffee or cocoa. In the mouth this wine is tender, supple, rounded, full, velvety and structured with just the right amount of tannins.
White: these are gold or pale straw colour. Their aromas lean towards acacia with often a buttery grace note. They boast a classic bouquet featuring plum, ripe apple, quince, fig, or spiced pear. They are lively and firm, but with their impulses well under control. This is a wine whose fat is balanced by freshness and spontaneity. It gains in mellowness with time.
Wine Steward’s Tip
Red: its silky tannins and rounded texture incline it towards Parma-type hams or fibrous meats with subtle flavours like rabbit or boiled beef. Giblets in sauce or feathered game will also gain from its melting and velvety tannic structure. Its fleshy mouth will smooth out the spices in curried meat and poultry and even handle strongly aromatic antipasti and marinated vegetables. It goes well with mild cheeses such as Vacherin, Reblochon or Cîteaux. Serving temperature: 15 to 16°C.
White: full and sinewy, it perfectly suits the salty flavours of shellfish and cooked seafood and with Asian cooking its great generosity attenuates the spices of, for example, fish and prawn dishes. Cheeses: blue cheeses, goat cheeses and Gruyère. Serving temperature: 11 to 12°C.
If you are coming from Dijon, it is at Ladoix that the Côte de Beaune begins. Ladoix shares with Aloxe-Corton and Pernand-Vergelesses the honour of producing the famous wines of the hill of Corton. The appellation was instituted in 1937. The vineyards grow red or white wines according to whether the soils best suits the Pinot Noir or the Chardonnay grape.
The soils of the upper slopes are pebbly and reddish (iron-rich olite) with a high limestone content and quite marly. These suit great white wines. Mid-slope, reddish-brown calcareous soils with abundant limestone debris grow full-bodied and flamboyant red wines. Clayey soils at the foot of the slopes take away some of their fire. Exposures: easterly or South-East to South. Altitude: 230 to 325 metres.