Out of stock
Wine Region: Burgundy - France
Grape: Pinot Noir (100%)
Bressandes is highly expressive, firm, and powerful thanks to the high limestone content of its soil. Often cited as one of the very best climate on the Corton hill, it shows aromas and flavors of red and blackberry liqueur, earthiness, flowers, and herbs with powerful tannins. Corton-Bressandes will reward long aging in a cool cellar.
Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.
Wine Spectator 95 / 100
“A beam of pure cherry aromas and flavors ignites this racy, vibrant red. It's pure, yet spice, earth, licorice and sanguine notes seep in by the long aftertaste. Refined tannins grace the finish.”
Burghound.com 94 / 100
“A brooding nose only reluctantly reveals its extremely fresh notes of plum, cassis, violets and pungent earth. There is a bit more volume to the powerful, concentrated and serious big-bodied flavors that evidence a lovely minerality on the mouth coating, firmly structured and strikingly long and beautifully well-balanced finish. This bad boy of a Bressandes is a knockout but one that is clearly going to require extended cellaring to soften what are presently resolute tannins.”
Vinous 92 / 100
“The 2018 Corton-Bressandes Grand Cru comes from two parcels amounting to a single hectare of vines. This is more mineral-driven than the straight Le Corton, offering beautifully defined red berry fruit laced with crushed limestone and light marine aromas. The palate is medium-bodied with powerful red berry fruit. Quite heady for a Corton-Bressandes, leading to an intense finish. Perhaps this year I err toward the restraint shown by the Le Corton.” - Neal Martin
About the winery:
The Tollot family represents a long lineage of winegrowers dating back to the late 1880s when François Tollot began planting vineyards in Chorey-lès-Beaune. His son, Alexandre Tollot, continued in his father’s footsteps and married Aurélie Beaut. In 1921, Tollot-Beaut became one of the first to bottle their wines under the Domaine and started exporting their wines to the U.S. shortly thereafter. Today, cousins Nathalie, Jean-Paul, and Olivier Tollot are in charge. The wines of Tollot-Beaut are well-known for their serious but pleasing style across a range of appellations from Bourgogne to Grand Cru.
The Tollot-Beaut cellar is in the center of Chorey-lès-Beaune on the rue Alexandre Tollot, named after Nathalie’s great grandfather who was once the Mayor of Chorey. Parts of the meticulously kept cellar are over 250 years old. Chardonnay is pressed pneumatically and starts fermentation in stainless-steel tanks before finishing alcoholic and malolactic fermentation in the barrel. Pinot Noir is almost entirely de-stemmed. The wines of Tollot-Beaut were once made with more new oak but in recent years the oak influence has become subtler. Village and regional wines receive about 20% new oak while the Grand Crus receive about 60% new oak.
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