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  • French Red Burgundy Wine, Domaine Xavier Durand 2010 Corton Rognet

    Domaine Xavier Durand
    2010 Corton
    Rognet

    $65

    Grown on the northernmost part of the Corton Hill, this Grand Cru Pinot Noir comes from old vines bought by Durand’s father in 1985. It represents the best terroir and best wine of the Durand domaine. Requires cellaring.

    • Pungent petrol, mineral, earth, coffee grounds, and medicinal aromas characterize a complex nose. The full-bore palate suggests wet stone and other earthy, mineral elements but it also has a powerful truffle component. Overall, rich and expansive, growing in intensity in the glass, gradually offering up more truffles, dark fruit, baking spices, and licorice. Great complexity and fruit concentration. A richly elegant, sumptuous wine suggestive of power and glamour, but managing to seem refined at the same time.

      Food pairing: Meats in truffle sauce; duck in pepper sauce

  • French Red Burgundy Wine, Domaine Xavier Durand 2012 Corton Rognet

    Domaine Xavier Durand
    2012 Corton
    Rognet

    $65

    Grown on the northernmost part of the Corton Hill, this Grand Cru Pinot Noir comes from old vines bought by Durand’s father in 1985. It represents the best terroir and best wine of the Durand domaine. Requires cellaring.

    • Not quite the blockbuster the 2010 was, but nevertheless complex and highly distinctive.

      Countless scents on the nose: herbs, mineral, toast, juniper, leather, wood, pine resin, dried meat, cola, nutmeg, barnyard, and grapefruit rind, to name a few. Wonderfully complex. Rich, sweet fruit on the palate, offset by delicate but solid tannins and brisk acidity. Nicely balanced and approachable now, but will need time to show its full potential.

      The kind of wine to buy by the case and try at intervals over years—if you can resist the temptation to drink it all immediately!

      Food pairing: Duck; roasted chicken dishes; rabbit, venison, or other game; lamb; mushroom or lentil dishes; or savor this wine on its own

  • French Red Burgundy Wine, Domaine Xavier Durand 2011 Corton Rognet

    Domaine Xavier Durand
    2011 Corton
    Rognet

    $65

    Grown on the northernmost part of the Corton Hill, this Grand Cru Pinot Noir comes from old vines bought by Durand’s father in 1985. It represents the best terroir and best wine of the Durand domaine. Requires cellaring.

    • Not quite the wild animal that the 2010 seems to be, but with a distinctive nose of earth, wet terracotta, celery, chalk, flint, leather, and red fruit that is nearly as complex and interesting. More restrained than the 2010 also on the palate with soft but prominent tannins masking earthy flavors and hints of highly extracted, rich, fruit with overtones of leather and musk, the leathery component being especially prominent on a protracted finish marked also by lingering, fine-grained, tooth-coating tannins. Will need time to develop, but a veiled beauty with great promise.

      Food pairing: Duck; venison; rabbit; other game or fowl

  • French Red Burgundy Wine, Domaine Philippe Girard 2011 Corton Perrieres

    Domaine Philippe Girard
    2011 Corton
    Perrieres

    $67

    Grown on limestone and marl high in potash, this Grand Cru Pinot Noir has an ample bouquet with notes of fruit and a powerful and structured body. Extensive aging recommended.

    • Deeply perfumed with citrus, roses, pie spices (nutmeg, cloves, cinnamon), subtle mineral notes, leather, earth, musk, and dusky black tea scents. A hedonistic pleasure even before the first sip, but equally pleasurable to drink. Will need time to fully reveal its depths, but approachable already, offering spice and earthy flavors over layers of intense red fruit. The long finish, marked by delicate, black tea-like tannins, is especially attractive. Likely to blossom with time in bottle. The kind of wine ideally purchased by the case to savor gradually over the course of its development.

      Food pairing: Venison; duck; pigeon; other game or fowl; terrine; grilled eggplant

  • French Red Burgundy Wine, Domaine Philippe Girard 2012 Corton Perrieres

    Domaine Philippe Girard
    2012 Corton
    Perrieres

    $69

    Grown on limestone and marl high in potash, this Grand Cru Pinot Noir has an ample bouquet with notes of fruit and a powerful and structured body. Extensive aging recommended.

    • Beautiful red fruit on the nose, with earthy notes trying to mingle. Very nice balance of bright fruit, spice and forest floor.

      Food pairing: Beef stew

  • French Red Burgundy Wine, Domaine Gaston & Pierre Ravaut 2010 Corton Hautes Mourottes

    Domaine Gaston & Pierre Ravaut
    2010 Corton
    Hautes Mourottes

    $72

    This Grand Cru Pinot Noir is grown on the limestone of Corton Hill’s upper eastern slopes. Upon aging, it becomes rich and vibrant, complex and ever-changing on the palate — but it is less approachable when young. The 2010 vintage can’t be beat, but it requires cellaring. For a vintage that is ready to drink now, try our 1999 or 2003.

    • The keynotes in this well structured Pinot Noir are dark berries and violets. The nose is more floral than fruity. Expect the berry flavors to dominate the palate once the wine develops. Excellent acidity and balance.

      Food pairing: Pork tenderloin

  • French Red Burgundy Wine, Domaine Gaston & Pierre Ravaut 2010 Corton Bressandes

    Domaine Gaston & Pierre Ravaut
    2010 Corton
    Bressandes

    $72

    Good for cellaring. This Grand Cru Pinot Noir, grown on the east side of Corton Hill, is intense in both color and flavor, with a stout yet harmonious body. Although best aged for 8-10 years, we find it more approachable when young than the Hautes Mourottes. For a ready-to-drink version, we recommend the 2002 vintage.

    • Floral on the nose, with dusty, powdery aromas and background truffle notes. Concentrated strawberry jam and sweet spice flavors with violet notes. Chewy, fleshy. Medium body. Offers a core of pure, expressive fruit and precise structure. Moderately long finish, but seems slightly closed now. A wine to try again in 2017.

      Food pairing: game, pot roast

  • French Red Burgundy Wine, Domaine Gaston & Pierre Ravaut 2002 Corton Bressandes

    Domaine Gaston & Pierre Ravaut
    2002 Corton
    Bressandes

    $75

    A rare opportunity to taste a Grand Cru Pinot Noir after years of aging — without the wait! Bressandes comes from the east side of Corton Hill, and is intense in both color and flavor, with a stout yet harmonious body. Drink now, or wait a few more years! Note: older vintages can be fragile. See our recommendations for how to open and serve older wines.

    • A complex nose with nutmeg, sweet spice, cedar, oak, black truffles, earth, and a little barnyard. Also a very faint iodine aroma, floral notes, woodsy scents and nutty suggestions. Substantial body. Tart, with bright, concentrated, red fruit flavors as well as dark, brambly fruit and licorice. Lively acidity nicely complements a chewy, viscous mouthfeel. Nuts, wet earth, spice, and herbal notes. Sinewy tannins support an ample yet elegant structure. Good balance. Lengthy finish. Still developing. Likely to drink well through around 2019. Recommended for people who like their wines full-flavored and robust.

      Food pairing: Hearty tomato-based pasta dishes or game meats.

  • French Red Burgundy Wine, Domaine Gaston & Pierre Ravaut 1999 Corton Hautes Mourottes

    Domaine Gaston & Pierre Ravaut
    1999 Corton
    Hautes Mourottes

    $79

    A rare opportunity to taste a Grand Cru Pinot Noir after years of aging — without the wait! Hautes Mourottes comes from the limestone of Corton Hill’s upper eastern slopes. Aging makes it rich and vibrant, complex and ever-changing on the palate. This vintage and 2003 are ready to drink now. Note: older vintages can be fragile. See our recommendations for how to open and serve older wines.

    • A reddish bronze tint reveals this wine’s age, but it still has plenty of life. A deep, rich nose suggests ripe black cherries, clove, and cassis. After the wine has had time to breathe, it begins to reveal even more spice and fruit. Drinking beautifully now but likely to remain attractive through at least 2017.

      Food pairing: Beef stew

  • French Red Burgundy Wine, Domaine Gaston & Pierre Ravaut 2003 Corton Hautes Mourottes

    Domaine Gaston & Pierre Ravaut
    2003 Corton
    Hautes Mourottes

    $79

    This Grand Cru Pinot Noir, born from the limestone slopes of Corton Hill, will grow rich and vibrant with age, complex and ever-changing on the palate — but it’s less approachable when young. This vintage (2003) and the 1999 are both ready to drink now. Note: older vintages can be fragile. See our recommendations for how to open and serve older wines.

    • Intriguing, slightly funky nose with meaty, animal scents mingling with plums, prunes, and a toasty component. Has real presence. Still youthful but with good acidity and a core of solid, concentrated black cherry fruit nicely balanced by acid and with light but persistent tannins on a long, plummy, pruney, slightly musky finish. Silky, seductive, and eminently drinkable now, but still evolving. Likely to keep and improve a little longer.

      Food pairing: Duck; lamb; roasted chicken; earthy, mushroom-scented dishes

  • French White Burgundy Wine, Domaine Pierre Marey et Fils 2011 Corton-Charlemagne

    Domaine Pierre Marey et Fils
    2011 Corton-Charlemagne
     

    $86

    Our top white Burgundy, and our only Chardonnay Grand Cru, this wine is fit for a king! Give it a few years to open up, and it will taste lush, rich, and nectary.

    • Earth and truffles on the nose. Medium body, but quietly powerful. The flavors seem to expand on the palate. A medicinal note and restrained, tightly wrapped fruit create focus. Elegant but with solidity of structure and a creamy, mouth-coating texture. The fruit is nicely balanced by acidity. Moderately long, with an interesting chalky note on the finish. Still young. Try again in 2016–2017. Likely to age gracefully for another five years beyond that.

      Food pairing: Truffle-based pasta dishes; baked or roasted chicken with truffles; vegetable risotto

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