Wine Advisor
Chandon de Briailles, Corton Clos du Roi Grand Cru 2017
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Description
Tasting notes
Reviewed by: William Kelley
Aromas of rose hip and rose petals, blood orange, sweet dark fruits and raw cocoa introduce the 2017 Corton Clos du Roi Grand Cru, a full-bodied, satiny wine that's beautifully fragrant and complete, with elegantly fine-grained structuring tannins and a pure, mineral-driven finish. As usual, it's higher-toned and less gourmand than the fleshy Bressandes, but it's the deeper and more serious wine, if only marginally.
Reviewed by: Neal Martin
The 2017 Corton Clos-du-Roi Grand Cru comes from a parcel located on its highest contours. It has the most accomplished aromatics of the domaine’s Grand Crus, featuring shimmering cranberry and raspberry scents, sous-bois and tea leaf. The palate is medium-bodied with supple tannin, a fine bead of acidity and more substance than either the Les Maréchaudes or the Bressandes. The seductive, smooth finish bulges with red fruit. Superb.
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
