2000 | Domaine Bonneau du Martray | Corton-Charlemagne Grand Cru

Beautiful white Burgundy, incredibly ripe yet very pure and showing lovely mineral character. Some toasted oak, but mostly ripe pear, tropical and lime notes. Full-bodied, it sings on the palate to a long, long juicy and sweet finish.

Reviews:

• Wine Advocate: The finest wine I've ever tasted from this famed domaine, it reveals a rich nose of ripe pears, buttered hazelnuts, and minerals. Medium-bodied, lush, intense, and satin-textured, it has exceptional balance, refinement, and a stupendously long finish. While it is not the most powerful Corton-Charlemagne, it has superb focus, detail, and seamlessness. Toast, spices, pears, and ripe apples can be found throughout its complex character. If this wine continues to improve in the bottle as it did in the final months of elevage, it will be completely mind-boggling.

• Wine Spectator: Beautiful white Burgundy, incredibly ripe yet very pure and showing lovely mineral character. Some toasted oak, but mostly ripe pear, tropical and lime notes. Full-bodied, it sings on the palate to a long, long juicy and sweet finish.

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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