2002 | Maison Verget | Corton-Charlemagne Grand Cru

Bright pale yellow. everything remains in perfect balance and the harmony of expression is really quite impressive. Intense green fruit laced with apple and stone notes lead to colossal yet refined and detailed flavors that are crystalline in their purity and the intensity on the lengthy finish.

Reviews:

• Wine Cellar: Multifaceted nose combines green apple, lime, powdered stone, baking spices, marzipan and minty high tones. Fat, rich and high-toned;

• Burghound: everything remains in perfect balance and the harmony of expression is really quite impressive. Intense green fruit laced with apple and stone notes lead to colossal yet refined and detailed flavors that are crystalline in their purity and the intensity on the lengthy finish.

Producer Information

Maison Verget is a leading négociant business based on the Maconnais region of southern Burgundy, set up in 1990 by Jean-Marie Guffens and his wife Maine Heynen. The Verget portfolio is based largely on Chardonnay, from generic Macon-Villages all the way up to a trio of single-vineyard Pouilly-Fuissé wines. Highly regarded wines from Chablis and the Côte d'Or complete the Chardonnay line-up. Production is split several ways. Alongside the négociant wines produced under the Verget label, Guffens and Heynen also run their own personal estate, Domaine Guffens-Heynen (also in the Maconnais); Château des Tourettes in the Luberon region in southeastern France; and Château Cloisot in the Barsac region of Bordeaux. The Verget négoce range encompasses wines from various villages in the Maconnais, including Macon Vergisson, Macon Bussières, Macon Charnay, and Saint-Véran. The use of oak varies from wine to wine and this has, generally speaking, been dialed back in recent years. Guffens is well known as a pioneer of the use of screwcaps in France and many wines are offered in a choice of closure (screwcap or cork). Domaine Guffens-Heynen is the pair's original winemaking project, set up in 1979 after they moved from their native Belgium to learn winemaking in Burgundy. The estate has five hectares (13 acres) of vineyard, including a hectare (2.5 acres) of Pouilly-Fuissé vines, and about the same of Saint-Véran. Yields are tiny, and the wines are fermented with natural yeasts, aged on their lees, and bottled without filtration.

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