Dublere Corton Charlemagne Grand Cru

Dublere Corton Charlemagne Grand Cru

Art. Nr.: N211715
Jahrgang 2008
Inhalt 0.75 l
Land Frankreich
Region Burgund
Hersteller Dublere
Weinart weiss
Alkohol 13,5 % vol
Sulfite Enthält Sulfite
Allergene Kann Spuren von Eiweiß, Milch und Gelatine enthalten.
Hersteller Ort Savigny-lés-Beaune
87,90 €
0.75 l | 117,20 €/l Wenige Exemplare auf Lager - schnell bestellen!

inkl. MwSt., zzgl. Versandkosten

Gewicht: 1.5 kg

When young, Corton-Charlemagne is pale gold in color with

green highlights. As it ages, the color shifts towards yellow or

amber. The bouquet, delicate in the extreme, features buttery

notes of baked apple, citrus fruits, pineapple, lime, bracken,

juniper, cinnamon, and lint. Honeyed notes are frequently

present. The older vintages (25-30 years) reveal leather

and trufle. Both the glass and the palate are filled with its

powerful aromas. Corton-Charlemagne is an astonishing

demonstration of what the Chardonnay grape is capable of

in terms of richness, power, concentration, distinction and

balance. Rarely do we see such a perfect synthesis between

grape variety and “terroir.”


Maturation: This wine will keep a minimum of 10 years, and

in great vintages will still be fresh after 50 years, if stored in

good conditions


Serving suggestions: Corton-Charlemagne achieves a perfect

balance between its remarkable acidity and its rounded

opulence. It therefore demands reined and delicate dishes

which nonetheless possess aromatic power. The natural

candidates would include fattened goose liver (foie gras),

whose bitterness would be supported by the wine’s forceful

minerality, as well as more conventional classics such as

good-quality crustaceans (lobster, crawish, crab) whose

strong but delicate flesh harmonizes with the wine in a

spectacular fashion. Poultry or veal in white sauces would

also do the wine justice, as would blue cheeses.


Serving temperature: 12 to 14°C


Vinification: After pressing, the juice is cooled to 10°C and

allowed to settle for 24 hours. The must is then put in small

oak barrels – of which 50% are new -- by gravity for a long,

slow, low-temperature fermentation. The lies are stirred every

10 days or so until the secondary (malolactic) fermentation

is completed. The wine is matured for 18-20 months, then

carefully racked off and assembled for bottling unfined and