Wine Maker Notes
2008 vintage notes: The start of the year seemed favorable, as January and February were comparatively mild, which led to an early budbreak on February 9th. A cold spell at the end of March delayed budburst until April 25th. In May, cool, warm and wet conditions each took a turn delaying and extending evasivage. Irregular temperatures in June led to a very protracted flowering, which occurred during rainy conditions resulting in both coulure and filage. July was unsettled, both hot and unseasonably cool. Massive work was undertaken in the vineyard to offset mildew, and veraison began on August 4th in conditions that were intermittently cool and humid, cloudy and hot – leading to fears of rot. The vintage was saved on September 14th by anticyclonic conditions: clear skies, abundant sunshine, low winds, high temperatures and no rain. The grapes quickly gained sugars, fattened and ripened. Interestingly, the red Corton was picked first as the team waited for the Corton-Charlemagne parcels to mature. A small crop was harvested in splendid conditions from September 30th to October 5th. The watchwords for this vintage were savagely strict selection, both in the vineyards and on the sorting table. This meant a yield of just 31.93 Hl/h. The grapes were beautifully healthy, presenting a bright golden appearance and the juice was rich and ripe with balanced acidity. The Corton-Charlemagne was put in cask on the October 4th. Primary fermentation was completed at the end of December and malolactic began slowly in January and finished in May 2009. The wines were racked in late August and bottled in Spring 2010.
After being harvested by hand, the grapes are brought immediately to the cuverie for pressing. The Domaine is at an advantage here given that the vineyards are in one block and in close proximity to its cellars in Pernand-Vergelesses. After pneumatic pressing, alcoholic fermentation generally begins in small stainless steel vats after pre-fermentation maceration at low temperature. Fermentation - both alcoholic and malolactic, is then carried out in barrels from Alliers and Nevers, 30% of which are new. The malos are completed slowly and naturally, without being induced by heating the cellars, and the lees are stirred gently. The wines are normally in barrel for 12 months before being racked and transferred back to stainless steel for 6 months, then bottled without filtration.