1993 | Domaine Bonneau du Martray | Corton-Charlemagne Grand Cru

Description

White Wine: 1993 | Domaine Bonneau du Martray | Corton-Charlemagne Grand Cru

Firm and elegant, with a solid, racy structure. Enticing smoke, spice, mineral and pear flavors turn to beautiful cream and mineral on the finish.

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Producer: Domaine Bonneau du Martray

Ratings: WS | 95

Vintage: 1993

Size: 750ml

Varietal: Chardonnay

Country/Region: France, Corton-Charlemagne

Firm and elegant, with a solid, racy structure. Enticing smoke, spice, mineral and pear flavors turn to beautiful cream and mineral on the finish.

Reviews:

• Burghound: Intensely mineral nose with fine detail, minerality and fruit with a greenish edge followed by supremely elegant, intensely stony flavors and a solid acid spine. Though this does not offer grand cru volume in the mouth, the character is classic Corton-Charlemagne. This is on the ascendancy and while 2003 should see it begin to drink well, it should hold at this level for a number of years.

• Wine Spectator: Firm and elegant, with a solid, racy structure. Enticing smoke, spice, mineral and pear flavors turn to beautiful cream and mineral on the finish.

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.