2009 | Domaine Bonneau du Martray | Corton-Charlemagne Grand Cru

Pale, bright yellow. Reticent nose hints at lemon and baked bread. Rich, powerful and dry, with terrific depth to its lemon, white peach and stone flavors. A densely packed, broad Corton-Charlemagne with serious underlying structure.

Reviews:

• Wine Advocate: The 2009 Corton is super-impressive. It shows a fabulous combination of ripeness and structure buttressed by persistent saline notes that frame the fruit all the way through to the finish. The textural brilliance of the fruit is impossible to miss in this impeccable, totally polished Corton. I am not sure the 2009 will make old-bones, but it is sure to provide thrilling drinking along the way.

• Burghound: A fresh, ripe, elegant and quite floral nose also evidences hints of green apple, pear and mildly exotic yellow fruit aromas that are trimmed in discreet wood toast. The rich, full-bodied and mouth coating broad-shouldered flavors possess excellent concentration and power and finally culminate in an explosive and fantastically long if somewhat chewy finish. This is perhaps a bit less elegant than it usually is but I suspect that as the underlying material, which is exceptionally dense, resolves that it will become more refined with age. Impressive.

Producer Information

Domaine Bonneau du Martray is a Burgundian wine producer based in Pernand-Vergelesses. Bonneau du Martray is dedicated to the production of two grand crus: Corton and Corton-Charlemagne. It is the only estate in Burgundy to make wines exclusively from Grand Cru vineyards.Estate-owned vineyads are all located in a single parcel on the famous Corton hill. The 23.5 acre (9.5ha) parcel of Chardonnay is the largest single holding in the Grand Cru. This Corton-Charlemagne produced from here by the estate is widely regarded as one of the greatest white wines made from Chardonnay in Burgundy. The other 3.7 acres (1.5ha) plot is planted to Pinot Noir for said Corton. These wines have been domaine bottled since 1969.In the winery, fermentations are seperated according to the vineyard block that the grapes are sourced from. All fermentations are spontaneous with no innoculations or commercial yeasts utilized. Up to 30-percent new oak is for 12 months of barrel maturation prior to a further 6 months of ageing in tanks. Wines are lightly filtered prior to bottling.

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