This Aloxe Corton is located next to the Corton. We buy it as a must from a great winemaker who grows his vines and carefully develops his wine and then we age it.
The vines are 70 and 30 years old. The yield is low, about 40h per hectare.
The grape variety is 100% Pinot Noir. The vines are grown in non-certified organic farming.
The soil is very clayey, 70/80 cms laid on very large rocks.
The wine is vinified in vats for about 15-17 days, then put in oak barrels where it remains for at least 14 months.
We use about 20% new barrels.
This wine is sensual but with a fairly clear bloody note, aromas of raw meat, new leather, nutmeg, a trio of plums-cherries and raspberries, tulip and peony. There is a sweetness somewhere between white sugar and icing sugar, raspberry jam, strawberry jam and even a hint of balsamic. Even if the wine is quite charming, you need to place the tannins on a red meat dish to release the fruit.
Tasting
Raphael GIMENEZ-FAUVETY ‘s tasting notes – Retailer ; “De Corps et d’Esprit” in Paris
A ruby robe. The nose evokes fertile soil, cereals and their seeds, spelt, barley, maize; it also smells of milk-fed veal, creamy red fruits, cherries and sour cherries in clafoutis, redcurrant jelly; it’s delicate, elegant, airy and, please believe this, using the word airy for the climat of Vercots is very rare – maybe for the 2000 vintage, or 2007, and yet… In 2000, there was a major problem with dilution, because of the heavy downpours on the day before the harvest, but here, it’s not diluted – just a beautifully refined quality that transforms this powerful wine of great ageing potential into something like a premier cru from Morey-Saint-Denis Les Blanchards or Aux Charmes!
There’s expressive redcurrant on the palate, raspberry and sour cherry, pink peppercorns and Sichuan pepper; a very pretty spiciness, all the while remaining delicate and silky; then it begins to lengthen and express itself – red plums, almost red peppers.
Such superb length of the finish – mineral and spicy with red fruits; tasty and flavoursome; very long; a lovely harmony overall; perhaps it’s not the archetype of a Vercots, but it’s certainly a remarkable Burgundian premier cru.
Raphael GIMENEZ-FAUVETY ‘s tasting notes – Retailer ; “De Corps et d’Esprit” in Paris
Big bottle coming up. Depth and concentration, very mature, concentrated compote of red and black fruits, burlat cherry, raspberry and cherry jam, notes of marmalade, orange fruit paste (as in the whites of the vintage), cocoa, mocha coffee and more blackberry jam and macerated black fruits. The palate is very similar to the nose, pepper, leather, plum-damsons-blackberry, a lot of substance, remains supple despite the high density, always finishes in harmony, damsons, cherry, bark, leather, and later, so much later it feels long, a superb raspberry note.
Raphael GIMENEZ-FAUVETY ‘s tasting notes – Retailer ; “De Corps et d’Esprit” in Paris
Sensual but with a fairly clear hint of blood, human blood this time, aromas of raw meat also like lean-cut beef, white flowers, white peach (yes I know, it’s a red), new leather, nutmeg, a trio of plums-cherries and raspberries, tulip and peony. Here too there is a fine sweetness between white sugar and icing sugar, raspberry jam, strawberry jam and even a balsamic note of something akin to lipstick. Juicy and easy palate, the tannins are a little more obvious than those of the Pommard, cherry, raspberry and leather are consistent with the nose, even if the wine is quite charming, you will have to put the tannins on a red meat to release the fruit.
- + 2019
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Raphael GIMENEZ-FAUVETY ‘s tasting notes – Retailer ; “De Corps et d’Esprit” in Paris
A ruby robe. The nose evokes fertile soil, cereals and their seeds, spelt, barley, maize; it also smells of milk-fed veal, creamy red fruits, cherries and sour cherries in clafoutis, redcurrant jelly; it’s delicate, elegant, airy and, please believe this, using the word airy for the climat of Vercots is very rare – maybe for the 2000 vintage, or 2007, and yet… In 2000, there was a major problem with dilution, because of the heavy downpours on the day before the harvest, but here, it’s not diluted – just a beautifully refined quality that transforms this powerful wine of great ageing potential into something like a premier cru from Morey-Saint-Denis Les Blanchards or Aux Charmes!
There’s expressive redcurrant on the palate, raspberry and sour cherry, pink peppercorns and Sichuan pepper; a very pretty spiciness, all the while remaining delicate and silky; then it begins to lengthen and express itself – red plums, almost red peppers.
Such superb length of the finish – mineral and spicy with red fruits; tasty and flavoursome; very long; a lovely harmony overall; perhaps it’s not the archetype of a Vercots, but it’s certainly a remarkable Burgundian premier cru. - + 2018
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Raphael GIMENEZ-FAUVETY ‘s tasting notes – Retailer ; “De Corps et d’Esprit” in Paris
Big bottle coming up. Depth and concentration, very mature, concentrated compote of red and black fruits, burlat cherry, raspberry and cherry jam, notes of marmalade, orange fruit paste (as in the whites of the vintage), cocoa, mocha coffee and more blackberry jam and macerated black fruits. The palate is very similar to the nose, pepper, leather, plum-damsons-blackberry, a lot of substance, remains supple despite the high density, always finishes in harmony, damsons, cherry, bark, leather, and later, so much later it feels long, a superb raspberry note.
- + 2017
-
Raphael GIMENEZ-FAUVETY ‘s tasting notes – Retailer ; “De Corps et d’Esprit” in Paris
Sensual but with a fairly clear hint of blood, human blood this time, aromas of raw meat also like lean-cut beef, white flowers, white peach (yes I know, it’s a red), new leather, nutmeg, a trio of plums-cherries and raspberries, tulip and peony. Here too there is a fine sweetness between white sugar and icing sugar, raspberry jam, strawberry jam and even a balsamic note of something akin to lipstick. Juicy and easy palate, the tannins are a little more obvious than those of the Pommard, cherry, raspberry and leather are consistent with the nose, even if the wine is quite charming, you will have to put the tannins on a red meat to release the fruit.
