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  • WA: 80

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    (89-91)

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Vincent Girardin Corton-Renardes 2002

Winemaker's Notes:

"Steven Tanzer 89-92: Medium ruby. Big roasted nose combines black raspberry, chocolate and oak; distinct suggestion of surmaturite Atypically supple for this cru, with lovely sweetness in the middle palate. Less fine than the Bressandes but not at all hard. These vines are 40 years old, while the Bressandes is 25."" 91+: Moderately saturated red-ruby. Mellow aromas of plum, leather, smoke and earth. Creamy-sweet on the palate, with a noble leathery rusticity. This has a very firm acid spine, especially for a wine with such ripe flavors. (3/05) Clive Coats: Good Colour. Ripe, Oaky-mocha, very rich nose. Full bodied and masculine but not too hard and austere. Very good tannins. Very good grip. Lovely ample follow-through. Really classy. Fine Plus, from 2011 Wine Advocate 89-91: Mouth-watering aromas of plummy cherries, spices and mocha can be found in the nose of the 2002 Corton-Renardes. Soft, inviting, and plush, this huge wine is rich, extremely ripe, and ample. Its sweet cherry-flavored personality is immensely generous yet does not appear to have the structure for extended cellaring. Drink it over the next 7 years. (6/04) Geoff Kelly 18.5: Deep for pinot noir, fractionally deeper than the Pommard, ruby with a touch of carmine and velvet. A good sweet ripe burgundian bouquet, not as floral and aromatic as the better Cote de Nuits wines, but with fine dark cherry approaching plum in weight, and lifted by lightest new oak. Palate is classically grand cru Corton in style, soft, rich, beautiful flavours not as complex as the Chambertins, but maybe exceeding them in generosity and richness. It is silkier and finer than the Pommard. This will be a wonderful food wine, and, with a less prestigious address, it is a more realistic role model for New Zealand winemakers favouring bigger pinots. Cellar 25 + years. GK 08/04 """

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Vincent Girardin:
The Girardin family has been making wine as far back as the 17th century, making Vincent Girardin an 11th generation winemaker. In 1982, Vincent incorporated his namesake négociant house with only 2 hectares of vines. Since then, Vincent has steadily grown his production, with both purchases of land and grapes. Today, the Girardin estate represents about 20 hectares of vines spread thr... Read more
The Girardin family has been making wine as far back as the 17th century, making Vincent Girardin an 11th generation winemaker. In 1982, Vincent incorporated his namesake négociant house with only 2 hectares of vines. Since then, Vincent has steadily grown his production, with both purchases of land and grapes. Today, the Girardin estate represents about 20 hectares of vines spread throughout 42 parcels in 8 different villages in the Cote de Beaune. Bought fruit completes the range.   Vincent adheres to the principles of integrated and reasoned viticulture, emphasizing the benefits of bio-dynamism in the vineyards (no herbicide or insecticides are used, the ground is deeply plowed, compost comes from a biodynamic farm in the district) while still allowing himself the flexibility to apply a soft treatment to the vineyards should bad meteorological conditions seriously threaten the sanitary condition of the grapes.   Vincent is committed to making wines that are a direct expression of the individual grapes and terroirs. Harvest is done by hand and grapes, both of the estate and bought, are sorted twice before entering the winery (once when picking and again on the sorting table). During fermentations, strict and daily monitorings are the norm. Each cuvée represents a different hillside and a different exposure; thus, the winemaker’s decisions are paramount. Vincent’s roots are deep in the most prestigious terroirs of Burgundy. He knows every vine, every parcel of land. He ensures that the highest quality is maintained by following each wine’s development every step of the way, along with his winemaker, Eric Germain, respecting, at all times, the most important element of Burgundy – the individuality of its terroirs.   The white wines of the estate are lightly pressed and after a gentle racking of the must, put in French oak casks (with 10 to 35% of new oak depending upon the appellation). Fermentations begin with only indigenous yeasts and ageing is long, the wine resting on fine lees for 14 to 20 months, depending on the cuvée. The lunar calendar is consulted to find an auspicious bottling date. These wines find their essence in their finesse, extreme aromatic purity, and fine balance between acidity and richness.   The red wines of the estate are produced from partially de-stemmed grapes that ferment in stainless steel thermo-regulated tanks with their natural yeasts. The must is very gently pumped over and crushed in order to avoid extracting harsh tannins, always keeping in mind the search for purity and terroir expression. The must is then gently pressed and clean juice is put into French oak casks (with 30 to 60% of new oak depending upon the appellation) to settle. The wines are aged for 16 to 18 months on fine lees and also bottled according to the lunar calendar without fining or filtering. The resulting wines are often fruit-forward and elegant, with supple tannins.   “Expressing the emotion of each individual terroir is of the utmost importance” – Vincent Girardin Source: http://vinconnect.com/wineries/girardin/ Read less

Member Reviews for Vincent Girardin Corton-Renardes

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Snooth User: Brunoc2
1109547
4.50 5
10/18/2009

Lingering effect of blackberry



"Steven Tanzer 89-92: Medium ruby. Big roasted nose combines black raspberry, chocolate and oak; distinct suggestion of surmaturite Atypically supple for this cru, with lovely sweetness in the middle palate. Less fine than the Bressandes but not at all hard. These vines are 40 years old, while the Bressandes is 25."" 91+: Moderately saturated red-ruby. Mellow aromas of plum, leather, smoke and earth. Creamy-sweet on the palate, with a noble leathery rusticity. This has a very firm acid spine, especially for a wine with such ripe flavors. (3/05) Clive Coats: Good Colour. Ripe, Oaky-mocha, very rich nose. Full bodied and masculine but not too hard and austere. Very good tannins. Very good grip. Lovely ample follow-through. Really classy. Fine Plus, from 2011 Wine Advocate 89-91: Mouth-watering aromas of plummy cherries, spices and mocha can be found in the nose of the 2002 Corton-Renardes. Soft, inviting, and plush, this huge wine is rich, extremely ripe, and ample. Its sweet cherry-flavored personality is immensely generous yet does not appear to have the structure for extended cellaring. Drink it over the next 7 years. (6/04) Geoff Kelly 18.5: Deep for pinot noir, fractionally deeper than the Pommard, ruby with a touch of carmine and velvet. A good sweet ripe burgundian bouquet, not as floral and aromatic as the better Cote de Nuits wines, but with fine dark cherry approaching plum in weight, and lifted by lightest new oak. Palate is classically grand cru Corton in style, soft, rich, beautiful flavours not as complex as the Chambertins, but maybe exceeding them in generosity and richness. It is silkier and finer than the Pommard. This will be a wonderful food wine, and, with a less prestigious address, it is a more realistic role model for New Zealand winemakers favouring bigger pinots. Cellar 25 + years. GK 08/04 """

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