Aloxe-Corton

The soil in Aloxe-Corton is characterized 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.

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.