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Cote de Beaune Villages "Les Lombeaux" Dom Corton André 2006

Winemaker's Notes:

A really lovely and amazingly priced quality Côte de Beaune Pinot Noir, hailing from clay and chalky soils rippled with silica. Yields are kept low, at 40 hl / ha, and the result is a wine with an intense nose our fresh cherries. This is a gentle and smooth wine to be enjoyed when young, although it is certainly fresh and has a delightful spicy finish. We would serve at around 14°C with roast ‘Bresse’ poultry or guinea fowl, or maybe a piece of grilled salmon straight off a summer BBQ.

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Château de Corton-André:
Château de Corton André looks out across the Corton Hill and is the heart of Pierre André. The Corton Hill vineyards produce truly rare and marvellous Burgundies which are at the very peak of the region's finest wines. It is also unique, in the fact that it produces both Grand Cru red (Corton) and Grand Cru white (Corton Charlemagne) wines. These exceptional Grand Cru parcels of land are the... Read more
Château de Corton André looks out across the Corton Hill and is the heart of Pierre André. The Corton Hill vineyards produce truly rare and marvellous Burgundies which are at the very peak of the region's finest wines. It is also unique, in the fact that it produces both Grand Cru red (Corton) and Grand Cru white (Corton Charlemagne) wines. These exceptional Grand Cru parcels of land are the very essence of Pierre André; Corton Chaumes, Corton Renardes, Corton Charlemagne and Corton Clos du Château (monopoly holding). It was in these vineyards that the Pierre André story began and here that we acquired our deep understanding of the secrets hidden in the soil. Today we apply this know-how to all our appellations. Read less

A really lovely and amazingly priced quality Côte de Beaune Pinot Noir, hailing from clay and chalky soils rippled with silica. Yields are kept low, at 40 hl / ha, and the result is a wine with an intense nose our fresh cherries. This is a gentle and smooth wine to be enjoyed when young, although it is certainly fresh and has a delightful spicy finish. We would serve at around 14°C with roast ‘Bresse’ poultry or guinea fowl, or maybe a piece of grilled salmon straight off a summer BBQ.

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