Xavier Durand calls it his best keeping wine. Made from grapes grown on the Corton hill, this Pinot Noir displays animal and robust qualities that reflect the marly clay and thick heavy soil of the lieu-dit.

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  Colin Talcroft

  Less forthcoming at first than the 2011 Les Chaillots from the same producer, but with similar earthy scents and something evocative of wet clay or paper, but also with spice (nutmeg), meaty scents, and later cherries. Bright acidity and the slightly rustic tannins of youth balance intense, concentrated fruit on the palate. The tannins makes the fruit seem a trifle distant, but, with a little air contact, richer, sweeter flavors develop, suggestive of a more opulent, expansive future. Will need time, but likely to be well worth the wait.

  Food pairing: Coq au Vin, venison, duck or other game birds, rabbit

Xavier Durand calls it his best keeping wine. Made from grapes grown on the Corton hill, this Pinot Noir displays animal and robust qualities that reflect the marly clay and thick heavy soil of the lieu-dit.

• 

  Colin Talcroft

  A rich, fruity, evolving nose makes this wine immediately appealing. Scents of dark cherries and herbs rise out of the glass, the herbal scents gradually tending toward anise. On the palate, displays vibrant fruit with well-balanced acidity and healthy tannins. Very nicely balanced, with a structure that suggests good things to come.

  More open now than its stable mate (the 2012 Aloxe-Corton Les Chaillots), but, like that wine, likely to reward cellaring. The kind of wine I like to buy by the case and try at intervals over several years.

  Food pairing: Duck; roasted chicken dishes; rabbit or other game; mushroom or lentil dishes

Grown like Boutières on the Corton hill, but on redder soils that elicit more substance and finer tannins from the Pinot Noir grapes, Les Chaillots is the more feminine and subtle of Domaine Durand’s two Aloxe-Cortons.

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  Colin Talcroft

  Earthy, wet clay scents combine with wood and suggestions of cherries and strawberries for an unusual, intriguing nose that develops herbal scents (particularly rose-scented geranium) with a little time in the glass. Seems lighter in body than it actually is because forward, youthful tannins mask the underlying fruit, but this wine has good acid and the stuffing to develop riper, richer, fruitier flavors with time. Still closed. Although drinkable now, likely to benefit from a decade or more in bottle.

  Food pairing: Coq au Vin, venison, duck or other game birds, rabbit

Grown like Boutières on the Corton hill, but on redder soils that elicit more substance and finer tannins from the Pinot Noir grapes, Les Chaillots is the more feminine and subtle of Domaine Durand’s two Aloxe-Cortons.

• 

  Colin Talcroft

  Delicate fruit and floral scents with just a hint of spice in the background, evolving after time in the glass toward toast, wood, and dark cherry mixed with mineral and herbal scents. Somewhat closed on the palate at first but with an attractive mouthfeel and a veiled but noticeable richness. Light tannins. Moderately long finish, marked by fuller fruit flavors and more apparent acidity, promises significant improvement after some cellar time. Likely to reward patience.

  Food pairing: Duck; roasted chicken dishes; rabbit or other game; mushroom or lentil dishes