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6 notes

 

2004 Chandon de Briailles, Corton BlancOct. 2010
The nose starts deep and powerful – needs a little air – slowly it widens taking on higher tones, there is no trace of the vintage character. Wide, almost soft, and very complex. The flavours keep growing even after you spit. Quite an epic finish – bravo!
2008 Parent, Corton BlancJul. 2010
A hint of almond and floral notes. More energy, less fat – lovely flavour. This is more mineral and it’s very pretty indeed.
2007 Chandon de Briailles, Corton BlancApr. 2010
From the higher part of Bressandes – not Charlemagne territory – which brings more roundness says François. The nose replays the tarte-tartin theme, but perhaps this time with a creme anglaise accompanyment! Concentrated and balanced – nothing ponderous about this Corton blanc as the acidity is just right. A wine to value in it’s own right rather than an as an ‘oddity’.
2004 Chandon de Briailles, Corton BlancApr. 2010
Deeper aromas than the 2007 – more mineral and rocky in aspect. Fresh with a very good texture, the flavour insinuates itself into your gums – penetrating so as to linger. Again this is really good.
1994 Chandon de Briailles, Corton BlancMar. 2010
(Guessing) Rather deeply coloured, but a sniff shows that there is no overt oxidation. The nose has impact and power and reminds me very much of (a previously drunk) 83 Giroud Corton-Charlemagne, there is power and impact and some melting cream and lanolin in the background – I leave my guessing there! On the palate there is considerable power and quite some ripeness though it’s well-enough balanced (I think the 83 was much more mineral – but hey, it might turn out to be from Australia!). Very good complexity as it moves into the finish. Whilst not begging me to take a second (third!) pour – there are others to taste – this is rather good.
2006 Parent, Corton BlancJul. 2008
Elevaged in 60% new oak. A fine nose that’s deep and waxy. A real mouthful of concentration that lingers very long in the finish. The acidity seems a little too understated, but comes through in mouthwatering fashion at the end. Anne Parent suggests a good match with Turbot or grilled sea scallops!
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