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Rated 98/100 by Wine Enthusiast (top 3% of their reviews).
WNLQ9 vintage signal, averaged from Wine Enthusiast Wine Vintage Chart 2026 Edition's 2 closely-agreeing Burgundy Red 2019 ratings (Burgundy Cote de Nuits Red; Burgundy Cote de Beaune Red).
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Chateau Corton Grancey is a red Corton Grand Cru from Maison Louis Latour, in the village of Aloxe-Corton in the Cote de Beaune. Corton is the only Grand Cru appellation for red wine in the Cote de Beaune and the largest Grand Cru in Burgundy, spread across
the lower slopes of the hill of Corton and shared between Aloxe-Corton, Pernand-Vergelesses and Ladoix; the appellation was created in 1937 and its reds are made from Pinot Noir.
This wine is made solely from Pinot Noir and is not a single-climat bottling but an assemblage of five Corton Grand Cru climats from Domaine Latour's own holdings: Bressandes, Perrieres, Greves, Clos du Roi and Chaumes. The proportions shift from vintage to vintage, and the wine is an exclusivity of Maison Louis Latour.
Average vine age exceeds forty years, the subsoil is marl and limestone, yields average around 35 hectolitres per hectare, and the harvest is done by hand. Fermentation is traditional in open vats, with malolactic fermentation taken to completion. Each climat is raised separately, and only the best barrels are selected and assembled to create the Chateau Corton Grancey.
Ageing runs 10 to 12 months in oak barrels, of which 35% are new. The barrels come from Louis Latour's own cooperage, in French oak with a medium toast.
This is Pinot Noir from a grand cru hillside, assembled from five climats, so it offers the breadth of Corton rather than the narrow signature of a single site. The producer recommends serving at 16 to 17 degrees Celsius, which in Thailand means deliberate cooling rather than ambient room temperature; a warm Burgundy loses its perfume quickly.
Use a wide-bowled Burgundy glass to collect the aromatics. A short decant of thirty to sixty minutes suits a younger bottle, while older examples are better opened and poured gently to avoid stripping delicate aromas. Expect a deep ruby colour, with cinnamon and liquorice on the nose, a round and ample palate of red fruit and liquorice, and silky rather than grippy tannins.
The 35% new oak and 10 to 12 months in barrel keep wood in a supporting role. The house gives an ageing potential of 10 to 15 years, so there is no need to rush a recent vintage.
Maison Louis Latour was founded in 1797 and has remained independent and family-owned since then, with the Latour family having grown grapes in Burgundy since the seventeenth century. The house is the largest holder of Grand Cru vineyards in the Cote d'Or, with 28.63 hectares in total, including 10.5 hectares of Corton-Charlemagne in Aloxe-Corton.
After phylloxera destroyed the Aligote on the Corton hillside, the seventh-generation Louis Latour replanted it to Chardonnay, a decision that shaped the house's white wine identity. The Corton Grancey winery was built in 1834 and is described as the first purpose-built winery in France; the family also owns the Chateau Corton Grancey itself, which it acquired in 1891.
The house maintains its own cooperage, producing around 3,500 oak barrels a year, roughly half for its own wines and half sold to other producers. From 1979 the company extended beyond Burgundy into the Ardeche river valley, where it produces Chardonnay and other wines.
Roast duck with orange
The producer names duck a l'orange among its recommended pairings. Duck's moderate fat suits Pinot Noir's silky tannins, and the citrus lift matches the wine's red-fruit freshness rather than fighting it.
Roasted quail
The house lists roasted quail as a pairing. Small game birds have the delicacy that a grand cru Pinot Noir wants, and the roasting character meets the cinnamon and liquorice the barrel ageing contributes.
Clear braised beef noodle soup with star anise and cinnamon (ก๋วยเตี๋ยวเนื้อตุ๋น)
The Thai-Chinese braise is built on star anise and cinnamon rather than chilli, and those warm spices track the cinnamon and liquorice in the wine's aromatics. The clear broth and tender beef keep the dish light enough not to overwhelm Pinot Noir; the chilli condiments are best kept to the side.
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Four Corton Grand Cru climats blended at the Hill of Corton's gravity-flow 1832 cuverie, flash-pasteurised — no fining, 40+-year vines.
When Jean Latour's descendants built the Corton Grancey Cuverie into the hillside between 1832 and 1834, they created the first purpose-built winery in France — five levels of gravity-flow infrastructure dug 20 metres into the bedrock of Corton Grand Cru Perrières, a design that still moves every litre of this wine without a pump.
Château Corton Grancey Grand Cru is produced only in declared vintages from a multi-climat blend of four named Corton Grand Cru parcels — Les Bressandes, Les Perrières, Les Grèves, and Le Clos du Roi — with proportions adjusted vintage to vintage, drawn from
vines averaging 40+ years on the south-east face of the Hill of Corton, where red chalk, clay, and marl soils deliver structure and pigment density that pure limestone cannot.
Grapes are 100% hand-harvested, fully destemmed, and fermented for approximately 14 days in large open wooden vats on the cuverie's first floor with manual pigeage, then aged in French oak for 10–12 months — barrels coopered in-house from oak air-dried 24–36 months.
The house's most openly transgressive decision: all reds are flash-pasteurised at approximately 72°C for 2–3 seconds before bottling, eliminating fining entirely while remaining a point of critical debate on long-term aromatic development. The 2019 vintage shows ripe, complex fruit drinking well on release, with the multi-climat architecture providing layered textural depth no single-parcel Corton can replicate.
** ปีวินเทจอาจเปลี่ยนแปลง โปรดยืนยันกับทีมของเรา
ตัวเลือกของซอมเมอลิเยร์: Roast squab with black truffle jus and celeriac purée · Braised short rib with Périgueux sauce · Duck confit with lentils du Puy and lardon
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