Avis professionnels
Robert Parker (95)
The 2017 Corton-Charlemagne Grand Cru is showing especially well. As usual, it's a blend of fruit from Aloxe and Pernand, but Colin told me that he is now sourcing an additional parcel from Pernand, so the blend has changed. He also added that he is picking a touch later, seeking greater plenitude. The result is a very successful wine that unfurls in the glass with a classy bouquet of citrus oil, subtle spices, crisp green apple, nutmeg and beeswax. On the palate, it's full-bodied, deep and layered, with excellent concentration, racy acids and a chalky, phenolic finish. This might be Pierre-Yves Colin's finest Corton-Charlemagne to date.
BOW (8.75)
Winespectator (97)
A live wire of a white, with a racy, resonant structure that sets the stage for high-impact flavors of peach, apple pie, vanilla and toast. Comes together midpalate before fanning out on the long, expansive finish.
Jancis Robinson (19)
Made from 2003 onwards. Two-thirds from Pernand (high and minerally) and one-third from Aloxe (upper slope in Les Languettes). Racked and back to barrel in August. Will spend several months in tank before bottling in May.
Rich and creamy on the nose and fragrant with pure citrus fruit. Rich, intense pure lemon fruit all tied in with a stony finesse. Ultra-mouth-watering tension and energy on the finish. Brilliant intensity and very direct at the moment. The fruit seems to back up in the mouth even after you have spat the wine, it backfills with intensity and runs forward with precision and mineral tension. Glorious wine all in embryo.
Jasper Morris (95)
There is now more wine from En Charlemagne (two-thirds) whereas this cuvée used to be 50:50 with Les Languettes. Pale primrose, stern intensity, not too much reduction. All the steely stony intensity one would hope for, along with some lime notes, middleweight at first but with a little more concentration behind, excellent balance.
