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Christopher Keiller Fine Wine GBP 48.13 750ml
USD $

Dublere Corton-Charlemagne White 2007

Winemaker's Notes:

Blair Pethel caught the Burgundy bug and moved here permanently with his family in 2003, and started making wine in 2004, after qualifying in viticulture and oenology with a year's course at the famous Lycée Viticole of Beaune. He apprenticed with several top winemakers - Patrice Rion in Premeaux-Prissey and Jean-Marc Pillot in Chassagne-Montrachet, to name two - and learned to work both the vines and the wine with care and respect. 'I bring this attitude to everything I do: my work in my own vineyards, in the vineyards owned by others from whom I buy grapes, in the winery and in the cellar'. It's the vinegrower's job to optimize the vine's ability to search deep into the soil for the nourishment and minerals which give the wines their innumerable nuances. To achieve this goal, Domaine Dublère farms its vines with absolute respect for the soil and the vine itself which entails no chemical fertilizers. When there is a need, they use only organic compost to add nutrients to our vineyards via the intermediary of the soil. 'We feed the soil, never the vine'. No weed killers, only ploughing by traditional methods. This aerates the soil, allowing it to live in the most natural fashion while favouring the development of bacteria that improve the quality of both the soil and the grapes. No anti-botrytis treatments, just careful, hands-on viticultural practices which enable them to avoid this strain of rot. Well-aerated vines arrived at by pruning long and de-budding severely, pinching of excess secondary shoots, de-leafing and keeping yields low allow them to exclude these powerful chemicals from the vineyards. No insecticides, always sexual confusion pheromones to assure the vines are protected against pests. All vineyard work is done with an ultra-light tractor which avoids compacting the soil, allowing it to breathe and develop naturally. When young, Corton-Charlemagne is pale gold with green highlights. As it ages, the colour 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 flint. Honeyed notes are frequently present. The older vintages (25-30 years) reveal leather and truffle. 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.' 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 unfiltered. Corton-Charlemagne achieves a perfect balance between its remarkable acidity and its rounded opulence. It therefore demands refined and delicate dishes which nonetheless possess aromatic power. The natural candidates would include 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, crayfish, 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. Serve between 12° and 14 °C.

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Domaine Dublere:
Burgundian domaine owned and operated by an American winemaker, who came to Burgundy in 2003.

Member Reviews for Dublere Corton-Charlemagne White

Add your review
Snooth User: cyril
127774374
5.00 5
11/19/2011

Nose very open. After the first impression on the barrel,the power of the fruit quickly takes over. Very generous nose with a delicate buttery smooth. On the palate, good acidity brings out the very fruity on the nose. The wine is well integrated and allows the final in all its wide and slightly bitter. It's really very good.


External Reviews for Dublere Corton-Charlemagne White

External Review
Source: JJ Buckley Fine Wines
12/16/2010

A discreet touch of pain grillé frames a layered, fresh and cool nose of primarily green fruit and wet stone aromas that complement rich, full and notably powerful big-bodied flavors brimming with dry extract on the explosive and cuts-like-a-knife fi... Burghound. A Chardonnay wine from Burgundy in France. 2007 Dublere Corton Charlemagne Grand Cru 750ml



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Blair Pethel caught the Burgundy bug and moved here permanently with his family in 2003, and started making wine in 2004, after qualifying in viticulture and oenology with a year's course at the famous Lycée Viticole of Beaune. He apprenticed with several top winemakers - Patrice Rion in Premeaux-Prissey and Jean-Marc Pillot in Chassagne-Montrachet, to name two - and learned to work both the vines and the wine with care and respect. 'I bring this attitude to everything I do: my work in my own vineyards, in the vineyards owned by others from whom I buy grapes, in the winery and in the cellar'. It's the vinegrower's job to optimize the vine's ability to search deep into the soil for the nourishment and minerals which give the wines their innumerable nuances. To achieve this goal, Domaine Dublère farms its vines with absolute respect for the soil and the vine itself which entails no chemical fertilizers. When there is a need, they use only organic compost to add nutrients to our vineyards via the intermediary of the soil. 'We feed the soil, never the vine'. No weed killers, only ploughing by traditional methods. This aerates the soil, allowing it to live in the most natural fashion while favouring the development of bacteria that improve the quality of both the soil and the grapes. No anti-botrytis treatments, just careful, hands-on viticultural practices which enable them to avoid this strain of rot. Well-aerated vines arrived at by pruning long and de-budding severely, pinching of excess secondary shoots, de-leafing and keeping yields low allow them to exclude these powerful chemicals from the vineyards. No insecticides, always sexual confusion pheromones to assure the vines are protected against pests. All vineyard work is done with an ultra-light tractor which avoids compacting the soil, allowing it to breathe and develop naturally. When young, Corton-Charlemagne is pale gold with green highlights. As it ages, the colour 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 flint. Honeyed notes are frequently present. The older vintages (25-30 years) reveal leather and truffle. 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.' 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 unfiltered. Corton-Charlemagne achieves a perfect balance between its remarkable acidity and its rounded opulence. It therefore demands refined and delicate dishes which nonetheless possess aromatic power. The natural candidates would include 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, crayfish, 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. Serve between 12° and 14 °C.

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Dietary Information: Organic


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