Wine Advisor
Chandon de Briailles, Corton Bressandes Grand Cru 2014
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Description
Tasting notes
Reviewed by: Neal Martin
The 2014 Corton-Bressandes Grand Cru has another detailed, precise and quite mineral-driven bouquet that opens nicely in the glass. The palate is poised on the entry, linear and taut with tart red cherry fruit mixed with strawberry and a touch of oyster shell coming through on the finish. Very fine, even if the Corton Maréchaudes may have the upper hand with bottle age. We will see!
Reviewed by: Stephen Tanzer
Good full red. Pungent, musky whole-cluster notes of pepper, spices and sandalwood accent raspberry, smoke and underbrush; the vendange entier element dominates in the early going but in a very sexy way. Supple red berry, smoked meat and underbrush flavors show lovely definition and an alluring sweetness, not to mention very good depth. This is much smoother than it appeared to be last year when I tasted it just after the bottling. Finishes with substantial dusty tannins and noteworthy rising length.
About the Producer
In the ownership of the same family since 1834, the Domaine Chandon de Brailles currently belongs to the Count and Countess Aymard-Claude de Nicolay and their children. The Count inherited it from his grandmother, Countess Chandon de Briailles. François de Nicolay succeeded his mother, with his sister Claude in 2001. He very quickly realized the level of quality of the wines achieved thanks to this method and decided to convert the family domaine. Biodynamics for the domaine is also a growing method that preserves our terrestrial universe and it is durable. Through this method, the domaine passes on to future generations parcels of land that are unpolluted and alive, capable of producing wines of great quality. That is to say: with charm, finesse and great aromatic complexity. The domaine is 13.7 hectares: one-third Savigny, Pernand and Corton. The grapes are partially de-stemmed with the proportion of whole cluster varying from 30 to 50% depending on the vintage. The wines stay on the lees for 12 to 15 months and then it is pushed with inert gas into big tanks for blending where it stays one or two months before bottling
