2019 Aloxe-Corton Rouge Les Combes, Jean-Baptiste Boudier
bottle
£39.45
(£35.00 per bottle)
Save 11% on a case of 12 bottles
5 in stock
Winemaker:Domaine Jean-Baptiste Boudier
These vines came to Jean-Baptiste from his father for the first time in 2018. They lie downhill from Corton Grand Cru Les Combes, growing on deep, pebble-rich soils. The vines are the oldest in the Domaine, dating back to 1942. “There was very little punching down or pumping over: I relied on gentle infusion to macerate these grapes” explained Boudier. Colour is purple-ruby of medium depth, perfume is spicy, fresh and open. This is a densely compact, richly structured wine, with splendid middle and impressive length, which may be enjoyed youthful, but will benefit from 3-4 years in bottle to reach full maturity (for drinking 2023-2032+).
| Weight | 1.5 kg |
|---|---|
| Vintage | |
| Wine Name | Aloxe-Corton Rouge Les Combes, Jean-Baptiste Boudier |
| Case Size | |
| Size | |
| Size (cl) | |
| Alcohol | |
| Closure | |
| Product Code | BO0619RA |
| Customs Status | Duty Paid |
| Tax Status | Inc Tax |
Winemaker
Domaine Jean-Baptiste Boudier
Jean-Baptiste Boudier’s training took him from Beaune’s viticultural school to New Zealand and Roussillon, with 2 years studying oenology in Bordeaux, including 6 months at Château Haut-Brion. It was during the 2014 harvest that he worked for the first time alongside his father at the family`s Pernand-Vergelesses Domaine. Their different visions of wine soon became apparent and they mutually decided that Jean-Baptiste deserved a chance to experiment on his own.
2015 was Jean-Baptiste`s very first solo vintage, with production of just 3 hectares of vines spread across plots in Pernand-Vergelesses, Savigny-Lès-Beaune and Aloxe-Corton. He is a smart, focused, ambitious winemaker who does not believe in pre-fermentation maceration. “I prefer that fermentations start fast,” he says. “For my father, colour was very important, but for me, it’s not the major factor. Tannins are more important, and we adapt the extractions according to the year, and by tasting.” In his avoidance of a pre-fermentation cold soaking of his grapes, his wine-making is not Burgundian mainstream, but has been carefully thought through, from his own experiences.