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2011 Domaine de la Romanee-Conti Corton

Light label condition issue

Removed from a professional wine storage facility; Purchased at auction

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RATINGS

94The Wine Advocate

...hints of wild mushroom infusing the brambly red fruit. The palate is crisp on the entry with hints of bitter cherry and a touch of white pepper. The finish is conservative and linear with superb length...

93+ Vinous / IWC

Savory herbs, mint, bright red berries, spices, iron, crushed rocks and autumn leaves are some of the notes that grace the palate in the 2011 Corton...This is a model of pure class.

92Burghound.com

This is notably ripe with a completely different aromatic profile that is distinctly floral and sauvage along with plenty of earth nuances to the dark berry fruit liqueur suffused nose.

18Jancis Robinson

Lovely lightness of touch and elegance. Dances on the palate. Light tannins almost imperceptible until the very end. Wonderfully flirtatious finish. This wine positively bounces! Great freshness.

REGION

France, Burgundy, Côte d'Or, Côte de Beaune, Aloxe-Corton, Le Corton

Corton is a Grand Cru vineyard for red wine within the Corton appellation. It is a long, slender, stony limestone site that wraps part way around the top slopes of Montagne de Corton, a hill that reaches to 1,150 feet. The 234-acre vineyard primarily faces south, west and east, and is sheltered by a windbreak of trees while also receiving excellent exposure to sun. Corton is the Cote de Beaune’s only red Grand Cru. The largest producers are Louis Latour, with 37.5 acres; Hospices de Beaune, with 16 acres; and D'Ardhuy, with 11.85 acres. The names of smaller vineyards within Corton are frequently added to the names of Corton wines, resulting in names such as Corton Les Renardes, Corton Les Chaumes, Corton les Perrieres, etc.

TYPE

Red Wine, Pinot Noir, Grand Cru

This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.

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