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Chateau de Santenay - Corton Charlemagne Grand Cru label

Chateau de Santenay - Corton Charlemagne Grand Cru 2016

White Wine

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Item# 13468-16

Description

Legend has it that the Corton hillside was once planted exclusively with red grape variety and that Charlemagne himself had a penchant for these wines. Unfortunately, the red wine left scarlet stains in the Emperor's flowing beard and his wife feared that this would bring shame upon the royal dignity. Charlemagne therefore decided to pull out the red vines and replant the vineyards with white grape variety in order to continue drinking his favorite wine.

Corton Charlemagne is a Grand Cru vineyard situated in the village of Aloxe-Corton, on the highest, south-west facing slopes of the hill of Corton in the Côte de Beaune.Corton Charlemagne is the only white Grand Cru located north of Beaune, and is larger in size to the remaining five vineyards combined. The terroir of Corton is quite different than the Grand Crus to the south often offering wines of equal power, but driven by higher acidity and minerality.The hill of Corton offers an array of varying terroirs spread across the villages of Aloxe Corton, Pernand Vergelesses and Ladoix.

History

Château de Santenay is one of Burgundy’s largest wine domaines. Its prestigious heritage, which comprises a remarkable Château with a glazed tile roof and 90 hectares of vineyards, is the product of a time-old legacy that is closely tied to the history of the Burgundy wine region. This remarkable château, with its varnished tiles, is a spectacular piece of heritage closely tied to the region’s history. Its vineyards are split between the Côte d’Or and Côte Chalonnaise. The diversity of its ‘climats’ results in a rich palette of wines with distinctive styles that reflect the subtleties of the Burgundy varietals.

Vineyard

This Grand Cru appellation is the largest and is produced in the 3 villages of Aloxe Corton, Pernand Vergelesses and Ladoix Serrigny, forming the Butte de Corton. The geological differences combined with the different exposures give rich, fatty wines, marked by minerality and a crystalline aspect. Here, two origins of limestone from the Oxfordian period overlap, forcing the roots of the vines to draw on the essential elements which give the particular taste of this terroir.

Vinification

Traditional. Moderate pneumatic pressing. Settling of the musts for 12 hours then full fermentation in 228l barrels. Aging on lees.