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The April 2022 Auction: Part 4
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1 / 2Lot 190
Estimate: $225
Very lightly scuffed, very lightly wine stained label.
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Collection name
Reviews
93ST
"Pale yellow. Very pure, reticent nose hints at minerals, nutmeg, ginger, nut oil and vanilla. Ripe, concentrated and firmly built, with a serious mineral underpinning to support its apple and musky spice flavors. A big, rich, long Corton-Charlemagne that's rather closed today. The grapes ripened in the last three weeks of the 2008 growing season, said Vincent Girardin, who started picking on September 24 and had potential alcohols in the lofty 13.3% range. In 2008 he crushed the grapes (previously he fermented with whole clusters), and he began with a higher percentage of solids in the barrel: five liters, compared to two previously. In 2008, he did a total of just three batonnages, "to give the wines more force." Back when he pressed whole clusters, "the juice was primary but fragile. The vendange entier method is good for wines that are consumed young." Girardin says that the 2007s remind him of the 2004s, but noted that as recently as '04 he aged his grand crus entirely in new barrels. Nowadays it's more like 25% for the premier crus and 30% for the grand crus. I have limited my notes on 2008s to wines that had finished-or nearly completed-their malos by the time of my visit."
Region
White
Country
Score
"Pale yellow. Very pure, reticent nose hints at minerals, nutmeg, ginger, nut oil and vanilla. Ripe, concentrated and firmly built, with a serious mineral underpinning to support its apple and musky spice flavors. A big, rich, long Corton-Charlemagne that's rather closed today. The grapes ripened in the last three weeks of the 2008 growing season, said Vincent Girardin, who started picking on September 24 and had potential alcohols in the lofty 13.3% range. In 2008 he crushed the grapes (previously he fermented with whole clusters), and he began with a higher percentage of solids in the barrel: five liters, compared to two previously. In 2008, he did a total of just three batonnages, "to give the wines more force." Back when he pressed whole clusters, "the juice was primary but fragile. The vendange entier method is good for wines that are consumed young." Girardin says that the 2007s remind him of the 2004s, but noted that as recently as '04 he aged his grand crus entirely in new barrels. Nowadays it's more like 25% for the premier crus and 30% for the grand crus. I have limited my notes on 2008s to wines that had finished-or nearly completed-their malos by the time of my visit."
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The world's most influential fine-wine producer and the benchmark for Bordeaux, Burgundy, Champagne and the Rhone. Its appellation (AOC) system codifies geography, grape and method, and its wines set the global standard for age-worthiness and terroir expression.
Produces the world's most revered Pinot Noir and Chardonnay from a mosaic of tiny, terroir-defined climats. Its hierarchy of village, Premier Cru and Grand Cru vineyards makes site the ultimate expression of quality.
Corton-Charlemagne is a white Grand Cru on the Corton hill in Burgundy's Cote de Beaune, producing rich, powerful and mineral Chardonnay whites of great structure, aromatic complexity and remarkable aging potential.
The world's most versatile white grape, producing everything from steely Chablis to rich, oaked whites. Its neutrality makes it a mirror of terroir and winemaking, and the foundation of white Burgundy and Champagne.