Wine Advisor
Chandon de Briailles, Corton Grand Cru Blanc 2018
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Description
Tasting notes
Reviewed by: Neal Martin
The 2018 Corton Blanc Grand Cru has a well-defined nose although it is still a little tight at the moment, traces of sea spray/cocklesheds coming through with aeration. The palate is delineated, focused, taut and precise, but maybe not as complex as I was anticipating when I tasted it from barrel last year.
Reviewed by: Neal Martin
The 2018 Corton Blanc Grand Cru was the first to be picked this vintage, which is not unusual since the grapes tend to ripen early here (most of the vines are located in Corton-Bressandes and were planted in the 1970s). This has a backward wax resin and apricot blossom bouquet that needs some coaxing from the glass. The palate is livelier than the aromatics thanks to a fine bead of acidity. Notes of clementine, pineapple and lychee form a finish that is clean and precise, though it feels less persistent than other vintages I have encountered at this stage. Still, very fine.
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
