1999 | Domaine Bonneau du Martray | Corton-Charlemagne Grand Cru

An attractive smoky, stony nose with apple scents. The palate is well balanced, with the oak a little bit prominent at the moment. Smooth, backward, muted. Lime and a touch of creme fraiche on the finish.

Reviews:

• Wine Adbocate: While most of his neighbors were harvesting the maximum allowable yields of 63 h/h or more, Jean-Charles de la Moriniere harvested his Corton-Charlemagne at 47 h/h, yet he still complained that this was 20% over his objective. The 1999 Corton-Charlemagne reveals lovely aromatic depth of minerals and spices. Medium-bodied, rich, and precise, this is a defined, pure, detailed wine filled with lemons, nuts, and pears. It is harmonious, elegant, and complete.

• Burghound: As de la Morinière suggests, this is a good deal more powerful than the 2000 version but it is not quite as bright or quite as focused. That said, this is a very impressive effort with big, almost massive aromas of earth, ripe green fruits such as apples and pears leading to equally big, powerful flavors that offer great mouthfeel, all of which is underpinned by plenty of minerality and more than adequate buffering acidity. This is extremely long already but this should continue to improve for 7 to 10 years and hold for much longer than that.

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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