Aloxe Corton, Clos de Chapitre, 1er Cru, 2016

  Genot Boulanger

Aloxe Corton, Clos de Chapitre, 1er Cru

A gripping intense and structured wine sits beneath a velvey surface. Firm but intricately woven tannins thread the earthy, mineral notes together with the dark and red hedgerow and forest berry fruit. Serious and layered, a true vin de garde. A magnificent due south-facing parcel of 50 year old vines towards the bottom of the Clos where the soil is redder clay than further up, with traces of flint and limestone. De-stalked prior to ferementation. Aged in 20% new oak barrels for 12 months followed by 6 months in tank.

Contains Sulphites.

About Genot Boulanger

It is not every day we come across a 22ha domaine in Burgundy we have never encountered before that are producing wines of outstanding quality. So we were taken aback during our visit to Genot-Boulanger in Spring 2018, a tasting which proved startling for its consistent brilliance for both white and red wines. The Domaine began its history as the life-long dream of two Parisian pharmacists, Charles-Henri Génot and his wife Marie Boulanger, that was realised when they moved to Meursault and purchased vineyards in Mercurey in 1974. They began to gradually build up the Domaine with further acquisitions in the Côte d'Or including Meursault, Volnay and Chassagne. In 1995 the Domaine expanded again into the Côte de Nuits, Corton and Aloxe-Corton Clos du Chapitre. By 1998 Francois Delaby had inherited 22 prime hectares of vineyard area in Burgundy. He was joined by daughter Aude and son in law Guillaume Lavollée who, in turn, took over the running of the Domaine in 2008, becoming the fourth family generation of the estate's history. Aude and Guillaume were clear on their mission from the off - to produce wines that express the complexity and finesse of their great Burgundian terroirs - recognising the quality of the vineyard to be the most important factor to get right. So they began their tenure by concentrating on viticulture and the health of the soil, starting conversion to organic farming - a process that ended with full certification in 2018. Winemaking follows a non-interventionist approach. For reds whole bunches are included during fermentation to a small degree when appropriate, or equally berries are completely de-stalked depending on the vintage. Fermentations are with indigenous yeasts and extractions are gentle. The wines are aged with 20% new oak barrels for 12 months followed by 6 months ageing in tank. The whites undergo the same process, the only difference being no sulphur is added to them until after malolactic fermentation. Rather like Aude and Guillaume themselves the wines are precise, composed and elegant. These are beautiful, noble burgundies that effortlessly give plenty of pleasure and can be considered among the Côte's greats.

Appellation: Aloxe-Corton

Dominated by the hill of Corton, Aloxe-Corton is a charming village at the northern end of the Côte de Beaune, the first references to which date back as far as 696. As well as some fine examples of the striking, classic Burgundian roof-tiles the village also boasts some of the oldest cellars in Burgundy, dating back to the monastic period. Aside from the plethora of Grands Crus on the hill of Corton, the Aloxe-Corton commune also boasts several Premier Crus vineyards as well as Aloxe-Corton villages. The soils tend to be heavy and clay dominated, typically producing full-dboied, muscular styles of red Burgundy, though there are smaller outcrops of chalky soils producing much finer more fragrant wines. The vast majority of the production is red

Grape Type: Pinot Noir

Pinot Noir is the classic grape of red burgundy, whose greatest wines are concentrated in the east and south-east-facing clay/limestone hills of Burgundy's Côte d'Or. A notoriously temperamental variety, Pinot Noir has proved difficult to grow in certain climates and soils and will not tolerate over-cropping. The best examples have wonderfully expressive aromas and thrillingly pure bitter sweet red forest fruit and cherry flavours, developing truffle and game overtones with age. Outside of Burgundy, Pinot Noir has had great success in New Zealand, California’s Carneros, Oregon and the more marginal, cooler districts in Australia. Along with Chardonnay and Pinot Meunier, Pinot Noir is also one of the major components of Champagne.