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Elden Selections Aloxe-Corton

Villages & Appellations


A barrel of Aloxe-Corton wine reading '8 Corton Renardes'
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The village of Aloxe-Corton (pronounced "Alosse") was first mentioned as far back as 696 and is the natural geological link between the regions of Côte de Nuits and Côte de Beaune. It is dominated by the great Corton Hill. The AOCs of Ladoix- Serrigny and Pernand-Vergelesses share the hill alongside Aloxe-Corton, with some overlap in classification. This is a region wreathed in history and legend, which serves to intensify its mystical appeal. Most of the wine produced in Aloxe- Corton is red, which comes from around 115 hectares (276 acres) of land, with a third designated as Premier Cru. The 1.7 hectares given over to white wine produces excellent and renowned Chardonnay, though at a volume of less than 12,000 bottles this is a rare treat for most.

White Wines

Young Corton-Charlemagne is pale gold with green highlights; with age it attains yellow or amber hues. The bouquet can be extremely delicate, with overtones of apple and citrus, and a unique minerality in youth, with spiciness coming with a few years in the bottle. Honey notes come with age, with older vintages showing leather and truffle. A good Corton-Charlemagne is a demonstration of what the Chardonnay grape is capable of: richness, power, concentration, finesse and balance. These are Grands Crus to rival the greatest wines in Chassagne and Puligny.

Red Wines

The soil in Aloxe-Corton is characterised by its reddish-brown hue, rich with limestone debris (known as chaillots) and flint. There is a real sense of minerality in these reds. Words like ‘tender’ and 'fruity’ are used for the reds from the north end of the hill, while on the Beaune side to the south you are more likely to hear ‘muscular’ or ‘firm’. These wines, of great power and complexity, are capable of aging fifteen years or more in the cellar, but often have a full fruit charm in their youth. The power of the Aloxe-Corton reds calls for forceful, aromatic dishes. Their opulence softens firm 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 roasted poultry. Spiced dishes such as couscous with meat or meat tajines also combine well with this wine, as do soft-centered cheeses such Époisses.

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