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Bouchard Pere et Fils le Corton 2009

Winemaker's Notes:

“Complex aromas of dark fruits, coffee, earth, spices and musky soil tones, with nuances of licorice and ashes. Silky and lush in the mouth, but with lovely sappy energy to the ripe dark fruit and spice flavors. Thanks to its sound natural acidity (it's cooler at the top of the Corton hillside), this cuvee began very reductive, noted Prost. Very long on the aftertaste.” – Stephen Tanzer

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Bouchard Père et Fils:
Contrary to many wine growing regions, one of the particularities of Burgundy is the complete lack of the mixing of different grape varieties. There are two main varieties in Burgundy : Pinot Noir for the red wines; Chardonnay for the white wines. The reputation of the Grands Vins fins de Bourgogne is based on two varieties alone : Pinot Noir and Chardonnay. As early as 1866, Dr Jules Guyot i... Read more
Contrary to many wine growing regions, one of the particularities of Burgundy is the complete lack of the mixing of different grape varieties. There are two main varieties in Burgundy : Pinot Noir for the red wines; Chardonnay for the white wines. The reputation of the Grands Vins fins de Bourgogne is based on two varieties alone : Pinot Noir and Chardonnay. As early as 1866, Dr Jules Guyot in his book on viticulture of the centre north of France, wrote that: " the essence of the fine wines of the Côte d'Or, is the grape variety, the Pineau Noir or Noirien for the red wines; the Pineau Blanc or Chardenet for the white wines ". Read less

External Reviews for Bouchard Pere et Fils le Corton

External Review
Source: JJ Buckley Fine Wines
01/20/2011

A Pinot Noir wine from Burgundy in France. 2009 Bouchard Pere et Fils Corton Grand Cru 750ml



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“Complex aromas of dark fruits, coffee, earth, spices and musky soil tones, with nuances of licorice and ashes. Silky and lush in the mouth, but with lovely sappy energy to the ripe dark fruit and spice flavors. Thanks to its sound natural acidity (it's cooler at the top of the Corton hillside), this cuvee began very reductive, noted Prost. Very long on the aftertaste.” – Stephen Tanzer

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