The 2017 Corton is an incredible buy at this pricing for a Grand Cru Red Burgundy with age in it and is one of the best buys in the category right now. This is sourced directly from Domaine fruit and is an approachable bottle thanks to the lovely ripeness of the fruit in 2017. We have excellent pricing here that is nearly half of the current going rate, and it is a deal not to miss for grand cru Burgundy!
We have special pricing here on a lovely back vintage from Domaine Louis Latour. We don't offer too many wines from this address, but when it comes to the domaine holdings or vineyards owned by the property, the wines made from these sites are spectacular and are excellent values. The 2017 Corton is one such example and is a fantastic wine sourced from several southeastern parcels on the hill of Corton, where the vines are 40 years old on average and planted on limestone and marl. The Louis Latour team looks to slow the ripening down and harvest later, which has long been one of the signatures of the Domaine to produce rich and concentrated wines while keeping excellent balance and a sense of place. In the cellar, the wines are vinified in traditional open-top vats before aging in 15% new oak from their personal cooperage for 10 to 12 months. Corton is a wine that takes time in the cellar to enter an opportune window for drinking, but because of the style of Latour and the nature of the 2017 vintage, this is very approachable now but also can age for another ten or so years, making it an excellent choice for Grand Cru Burgundy, and giving a few options for enjoyment. It is a fantastic buy for Red Burgundy, and at pricing, we seldom see at the Grand Cru level. The 2017 Corton is a no-brainer, and one of the best buys we have seen this year.
Wine Spectator 94 points! "A smoky red, infused with notes of autumn woods and herbs, featuring a core of strawberry and wild cherry flavors. Silky in texture and balanced, ending with a long, tightly wound and minerally finish. A serious version that needs time and will repay cellaring"