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.

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  Colin Talcroft

  Deeply extracted, deeply colored, powerfully and exotically scented. A floral perfume overlaid with citrus rind, juniper, lemon balm, and other botanicals (think fine artisan gin), dark red fruit, leather, meat, and other animal scents, including formic acid. An immensely sexy glass of wine just to smell, but the palate overflows with astonishingly concentrated fruit, with citrus, animal musk, and resiny pine flavors. How Xavier Durand manages to pack such an array of scents and flavors into this wine is a mystery to me—but a beautiful mystery. Truly memorable. Hard to resist now, but a long keeper with an excellent balance of fruit, acid, and tannin. Perhaps not for everyone, but if you’re at all adventurous, don’t miss this one.

  Food pairing: So uniquely flavored, that it seems a shame to draw any attention away from this wine, but likely to be delicious with duck; venison with juniper berries; or other game dishes with a pungent sauce.

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.

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  Colin Talcroft

  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

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.

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  Cheryl Bringuez

  So much personality in this wine! Barnyard-y and meaty. Excellent earth, cherry and mushroom. Very outgoing, this wine is built to last and will only get even more expressive in the years to come.

  Food pairing: Beef stew

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.

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  Deborah Adeyanju

  Scents of wet clay, talc, red licorice, plums, earth, and red berries feature on a youthful nose with floral aromas in the background. Medium body. Bright raspberry and other red fruit flavors prominent on the palate. Crisp, with zesty acidity balancing intense fruit concentration. Clean and precise. Elegant structure. Fruity on an extended finish.

  Food pairing: grilled meats

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.

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  Cheryl Bringuez

  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

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.

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  Deborah Adeyanju

  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

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.

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  Cheryl Bringuez

  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

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.

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  Deborah Adeyanju

  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.

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.

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  Cheryl Bringuez

  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

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.

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  Deborah Adeyanju

  A complex nose with some barnyard funk (in a good way!), forest floor aromas, and wet earth with a mineral character. Truffles and savory notes along with baked plum. Medium- to full-bodied, the palate features licorice, spice, floral elements, and prominent high-toned cherry and strawberry flavors. Good fruit supported by medium acidity—despite a hot vintage. Mouth-coating, with tingly, grippy tannins. Elegant structure. Quietly classy. I love the precision here! Drinking well now, but likely to remain attractive through around 2019.

  Food pairing: venison and other game meats; strong cheeses

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.

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  Deborah Adeyanju

  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