2019 Grand Cru Domaine Berthelemot
|Sub-district||Côte de Beaune|
The 2019 Corton-Charlemagne Grand Cru has a fragrant bouquet with orange pith, nectarine, almond and vanilla pod scents gently unfolding with aeration. The palate is well balanced with a pleasing "fatness" on the entry matched by a fine line of acidity. Where it does falter is towards the second half and finish, where it just does not deliver the complexity and tension that I was hoping. Not bad, but could have been better. Drinking range: 2023 - 2033 Rating: 91 Neal Martin, www.vinous.com (Jan 2021)
*Case price discount: Mix any 12 bottles (or 9l equivalent) of wine or 6 bottles of Champagne, Spirits, Sweet Wine or Fortified to get the 'case price' for each bottle.
Still very unformed on the nose. Green-fruit flavours dominate and there is not too much evidence of grand cru status at this stage. Grows a bit on the end and there's a rather appealingly juicy saline quality on the very end. Quite long on the finish. And very slightly bitter, and certainly chewy. Drinking range: 2025 - 2034 Rating: 16.5+ Jancis Robinson OBE MW - www.JancisRobinson.com (Jan 2021)
Domaine Berthelemot is the creation of Brigitte Berthelemot, who is, by all accounts, something of a tour de force. Brigitte has, in a very short space of time (starting in 2006), knocked together a domaine of 15 hectares, spread over 45 parcels.
The basis of this spread was Domaine Garaudet in Pommard, but then they also took over Domaine Allexant. Charles Allexant was a bouilleur de cru (distiller of marc) who went round the villages plying his trade and who knew the Côte well, and also the vignerons for whom he distilled. In 1957 he bought a first vineyard in Volnay, and others followed, so that he built up a patchwork from Gevrey to the Côte Chalonnaise.
The final piece of the jigsaw was the purchase of Domaine Marey in Pernand.
The whole domaine is worked organically and they are just finishing the conversion so that they will be certified from 2021.
The vinification is overseen by Brigitte with the help of head winemaker Marc Cugney. Brigitte's son Thomas has been working alongside as 'a student' for three years. The reds are picked into small cases in which they are transported to the winery - and vinified in stainless steel after a 4 day cold maceration. Extraction is gentle and mostly by remontage. The wines then go into barrel with a maximum of 20% new wood. The whites are pressed, and after a short débourbage, are put in tank, where they begin their fermentation. Once the fermentation is under way, they are moved to barrel, with a maximum of 25% new wood.
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