Corton Grand Cru "Clos des Maréchaudes" - Monopole
Domaine du Pavillon
Situation
Côte de Beaune
Level
AOC Grand cru
Grape variety
Pinot noir
The name "Maréchaudes" is derived from the name of a vineyard mentioned in the 13th century as "En Mareschaut", which comes from the Old French "maresche" (marshland). The lower part of Aloxe-Corton was indeed marshy due to its proximity to the source of the Lauve river. Major work was undertaken to drain the soil to make it suitable for viticulture.
"Clos des Maréchaudes" is a monopole of Domaine du Pavillon, which is extremely unique in that it boasts 2 levels of appellation, a Grand Cru and a Premier Cru, within the same 5-acre clos (walled vineyard).
The grapes in this plot tend to ripen early due to its east-southeastern exposure and its location at the foot of the hill, partly on the slope. This is one of the sunniest Climats on the hill of Corton.
Tasting
This wine's sophisticated nose harmoniously combines notes of red fruit (cherry, raspberry…) with subtle hints of toast and a whisper of vanilla. Fleshy and powerful on the palate, this wine expresses impressive osmosis between the richness and finesse of its terroir, and a dense, velvety tannic structure. Nice volume and remarkable length on the palate.
Food/wine pairing
Taste this wine with finely prepared roasted or stewed meats (beef, game, duck), or with medium to mature cheeses.
Recipe suggestion: beef tenderloin stuffed with mushrooms served with a truffle purée
Serving and keeping
Serve at 16-17°C (60-62°F).
Long aging potential: 7 to 10 years and more.
Vintages
Find here the characteristics of each vintage in Burgundy. Download
The vineyard
Parcel size: 0.55 ha (1.36 acres)
Situation: Aloxe-Corton, on hillsides. One of the sunniest single vineyards of the Corton hill.
Exposure: East/South-East
Soil: Brown limestone soil overlying very clayey scree
Average age of the vine: 40 to 50 years
Nb of bottles produced per year: 2 500 on average
Vinification
Harvest: Handpicked
Fermentation: Temperature-controlled conical oak vats
Fermentation time
: 18 to 21 days
Ageing
Ageing: In oak barrels 100%
Ageing time: 16 to 18 months
Proportion of new barrels: 35% to 45%
Tim Atkin (January 2017)
Special Report Burgundy 2015 - 94/100
James Suckling.com (February 12th, 2019)
2017 Burgundy : A nuanced, terroir-driven vintage: 93/100
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