Intense and deep, firm but unctuous, this Aloxe-Corton Premier Cru 2021 is a new nugget from Domaine Maratray Dubreuil. Great Burgundy wine at the best price guaranteed!
The Magnum 150 cl format allows for improved ageing quality.
Magnum Aloxe Corton Premier Cru Red 2021
Complex
Powerful
Mineral
Fruity
Woody
This wine with a slightly purplish colour, offers aromas of undergrowth and is reminiscent of several black fruits on the palate.
Structured and full-bodied wine, typical of Aloxe-Corton, for people who are looking for racy wines but which remain fine and elegant.
The 2021 vintage is considered very good for Burgundy reds, with a significant ageing capacity: while already opening up quickly, which is the mark of exceptional vintages!
Magnum great red wine from Burgundy - 150cl
Red wine of tannic Burgundy - Corsé: grilled or roasted pork, steaks or ribs of beef, cobblestones and beef steaks, braised beef in sauce, furry game, couscous and tagines, Epoisse
Appellation
Premier CruType of Wine
StillWine Making
Oak casksGrape Variety
Pinot NoirHarvest
ManualBurgundy Region
Côte de BeauneVintage
2021Service
14 to 16 degreesCustody potential
2030
The reds are quite dark in colour, their shades varying from deep rubythrough crimson to garnet. While young, the wine’s aroma suggests a spring garden with small red fruits (raspberry, strawberry) and black fruits (blackcurrant, blackberry). These intensify with age and evolve into peony and jasmine, preserved and brandied fruits, pistachio, prune, leather, truffle, mushroom and cinnamon.
The deep soil begets a vigorous, full-bodied Pinot Noir, robust yet refined. Tender and fruity, this wine reaches its peak after 3 to 5 years in the cellar, revealing a firm and well-built body, richly chewy and with pleasing tannins.
Aloxe-Corton whites are very rare.
The impressive power of the Aloxe-Corton reds demand forceful, aromatic dishes. Their generous and opulent personality softens firmtextured 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 poultry - roasted or glazed.
Ethnic dishes such as couscous with meat or meat tajines also combine
well with this wine, as do soft-centred cheeses such Époisses, Ami du
Chambertin, or Livarot.
Serving temperature: 15 to 16°C.
Linking the Côte de Nuits with the Côte de Beaune, the hill of Corton signals a change in the landscape. Towards Beaune the land becomes more rounded, its sharp contours yielding to gentle valleys. Like its neighbours Ladoix-Serrigny and Pernand-Vergelesses, Aloxe-Corton (pronounced “Alosse”) enjoys a perfect wine-growing location and forms as it were a guard of honour on the approach to the prestigious appellations Grands Crus Corton and Corton-Charlemagne.
The Appellation d’Origine Contrôlée dates back to 1938.
A cross section of the Corton hill reveals a classic geological picture. At altitudes of between 200 and 300 metres, the soil is reddish brown with flint and limestone debris (known as “chaillots”) mixed in, and is rich in potassium and phosphoric acid. The vines face due east. Wines from the Northern end are more tender and fruity while those from the Southern end are firmer and more complex. Pebbly soil favours supple, highly-bred wines, while clay and marl breeds firmness and complexity.
Source : https://www.bourgogne-wines.com/
Located in Ladoix Serrigny in the far north of the Côte de Beaune, Domaine Maratray Dubreuil is one of the most prestigious and consistent estates in this part of Burgundy.
The Domaine has a cultivated surface area of 19 hectares and offers several great village appellations such as Aloxe Corton, Ladoix in red and white, Pernand Vergelesses, Chorey Les Beaune, Savigny Les Beaune, but also premiers Crus and several Grands Crus of Burgundy : Corton (Bressandes, Clos du Roi) and the famous Corton Charlemagne in Grand Cru blanc de Bourgogne.
Particular care is taken at each stage, both for the rigorously cultivated vines, and for the harvest, which is picked by hand and then vinified in the traditional way while taking advantage of the various technological developments, with an ageing in barrels of 12 months for the white wines and 18 months for the red wines.
