2016 Domaine Tollot-Beaut Corton Grand Cru "Bressandes" (Previously $160)

SKU #1388300 92-94 points Vinous

 (aging in one-third new oak, like the Corton; the yield here was about 40 hectoliters per hectare): Bright, dark red. Restrained nose suggests dark fruits, licorice pastille, spices, bitter chocolate and cedar, with a pungent mineral quality emerging with aeration. A sophisticated Corton grand cru with subtle intensity and complex accents of crushed stone, salty minerals and flowers. Penetrating but not hard. Finishes with subtle rising length, the firm tannins tightening up with air without going dry. Nathalie Tollot noted that this wine went through a very oaky phase but today the wood is playing a supporting role. (ST)  (1/2019)

93 points Decanter

 The Bressandes reveals a warmer and less wild bouquet of creamy red fruit, anise and liquorice, compared to the Corton. This is followed on the palate by a fuller-bodied, more voluminous wine in a more expansive register, its taut structural tannins more immediately cloaked in fruit. Drinking Window 2026 - 2045 (WK)  (10/2017)

91-93 points Robert Parker's Wine Advocate

 Matured in one-third new oak, the 2016 Corton-Bressandes Grand Cru was unaffected by frost this vintage. There was some reduction on the nose when I tasted this from barrel. Bypassing the aromatics, the palate has good density and body, the new oak a little elevated as the fruit was closing down, but there is a fine line of acidity and a lovely, spicy finish that feels long and persistent. Maybe the Le Corton has a little more precision? Still, this is very fine, if just a little “bigger boned” than its sibling. (NM)  (12/2017)

92 points Allen Meadows - Burghound

 An overtly toasty nose also evidences ample menthol influence that once again fights somewhat with the relatively high-toned aromas of red cherry, violet, spice and warm earth nuances. As is usually the case, the mouth feel of the equally broad-shouldered flavors is finer thanks primarily to the more sophisticated tannins supporting the sleek yet serious, saline and sneaky long finish that is also youthfully austere and markedly toasty. This too is going to require at least some patience to more completely harmonize and eat its considerable oak treatment.  (10/2018)


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Varietal:

Pinot Noir

- One of France's most legendary grapes and the grape that earned Burgundy its reputation. The parent of varietals like Pinot Gris/Grigio and Pinot Blanc, Pinot Noir is blue to violet to indigo in color with relatively thin skins, and it is said to have been cultivated in France for more than 2,000 years. At its best, Pinot Noir creates elegant wines that are filled with primary red fruit aromas and flavors while young, revealing with an array of secondary characteristics like earth, smoke, violet, truffle and game with age. The varietal is also known, perhaps better than any, for its ability to translate terroir, or a sense of place. While the best Pinot Noir still comes from Burgundy, it is being produced with increasing success in cooler climates around the world. In France, it is part of the trifecta of grapes that can go into Champagne, and it is also grown in Alsace, Irancy, Jura, Savoie, Lorraine and Sancerre. Outside of France it is produced under the names Pinot Nero and Blauburgunder in Italy's mountainous regions, as Spätburgunder in Germany and as Blauburgunder in Austria. In the US, Pinot Noir has found suitable growing conditions in the cooler parts of California, including Carneros, the Russian River Valley, the Anderson Valley, the Sonoma Coast, Monterey County, the Santa Lucia Highlands and Santa Barbara County, as well as in Oregon's Willamette Valley. In recent years, New Zealand has demonstrated its ability to interpret this hard-to-grow varietal, with successful bottlings coming from careful and attentive growers in Central Otago, Martinborough and Canterbury. Chile is also an up-and-coming region for Pinot Noir, creating fresh, fruit-forward, early-drinking and affordable Pinots from the coastal Casablanca Valley and the Limari Valley.
Country:

France

- When it comes to wine, France stands alone. No other country can beat it in terms of quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them.
Sub-Region:

Burgundy

- The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Côte d'Or (the Golden Slope). It is divided into the Côte de Beaune, south of the town of Beaune (famous principally for its whites), and the Côte de Nuits, North of Beaune (home of the most famous reds). In addition, the Côte Chalonnaise and the Mâconnais are important wine growing regions, although historically a clear level (or more) below the Côte d'Or. Also include by some are the regions of Chablis and Auxerrois, farther north.
Specific Appellation:

Corton

- The hill of Corton, an escarpment topped with a forest, overlooks the Grand Cru vineyard of Corton and the towns of Ladoix-Serrigny and Aloxe-Corton in the Côte de Beaune. This is the first area south from the town of Beaune. Corton is the sole Grand Cru red of the Côte de Beaune. The southeast portion of this vineyard produces Grand Cru white, and is called Corton Charlemagne. Famous Premier Cru vineyards are Corton Bressandes, Corton Renardes and Corton Clos du Roi.