2015 Vincent Girardin Corton-Perrières Grand Cru
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| Type of Wine | Red |
|---|---|
| Country | France |
| Region | |
| Appellation | Aloxe-Corton |
| Winery | |
| Vintage | 2015 |
| Grape | |
| Content (Alc) | 0.75 ltr (13.5%) |
| Drink window | 2022 - 2038 |
Description
Vincent Girardin's production was focused on making high quality wines, primarily from the Burgundy region of France. The estate owned and managed vineyards in several prestigious appellations within the Côte de Beaune and Côte de Nuits, such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Santenay and others. These wines often showed the characteristics of the individual terroirs, highlighting the nuances of the specific vineyards.
In addition to white wines, the estate also produced red wines. The production process at Vincent Girardin emphasized traditional winemaking techniques, including careful vineyard management, hand-harvesting of grapes, and a gentle approach to fermentation and maturation. The use of oak barrels for aging, a common practice in Burgundy, was likely part of the winemaking process to give the wines complexity and subtle oak notes.
The grapes come from the Grand Cru vineyard "Les Perrières," located in the heart of Aloxe-Corton in the north of the Côte de Beaune. Soil: clay and limestone. The slope is steep and has an eastern orientation. The vines are pruned according to the Guyot system and during the growing season various work is carried out, such as budding, tying up and topping. The vineyard is over 45 years old. The grapes are harvested by hand and then sorted on the vine and on a sorting table (depending on the After light crushing and destemming, the grapes are placed in stainless steel tanks. Depending on the quality of the harvest, a small portion of the grapes may be processed whole. After a few days of cold maceration, the active fermentation phase begins under temperature control. During this period, the wine is pumped over and/or racked. After pneumatic pressing, the wine is transferred to oak barrels (approximately 30% new wood), where it matures for 15 months. During this period, malolactic fermentation takes place. One month before bottling, the wines from the different barrels are combined in tanks. Bottling takes place according to the lunar calendar.
In the nose we find in the Vincent Girardin Corton-Perrières Grand Cru a subtle woody note with beautifully ripe and complex aromas of black fruit, earth and wet stones, which reflect the typical wild character of Corton. The taste offers a beautiful concentration of smooth and round flavors with a clear minerality, which is noticeable just before the fresh finish. This wine goes well with red meat, beef tenderloin, boeuf Bourguignon, wild boar stew and mature cheeses.
FACT: In the tab 'Attachments' you will find the official fact sheet of this beautiful wine. We will automatically send you this when you order this wine. The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will often also receive a nice discount . You will see your discount immediately when you choose 'Pick up' on the checkout page. We are located in Dordrecht almost next to the A16 with plenty of parking. Click here for our address.
Specifications
| Block Bundle Options | No |
|---|---|
| Type of Wine | Red |
| Country | France |
| Region | Bourgogne |
| Appellation | Aloxe-Corton |
| Winery | Vincent Girardin |
| Grape | Pinot Noir |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2015 |
| Drinking as of | 2022 |
| Drinking till | 2038 |
| Alcohol % | 13.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Vinous rating | 94 |
| Tasting Profiles | Complex, Dry, Aged on wood, Powerful, Mineral, Rich, Tense, Full |
| Drink moments | Indruk maken, Lekker luxe, Open haard |
Professional Reviews
Vinous
93
Drinking Window
2026 - 2039
From: Red Burgundy '16 & '15: Superb Vintages, Different Styles (Jan 2018)
Bright ruby-red. Deep aromas of cassis, boysenberry minerals, tobacco, verbena and menthol. A step up in density and depth from the Corton, offering a captivating combination of concentration, fine-grained texture and restrained sweetness. At once plush and alive, displaying alluring inner-mouth floral lift. Mounts slowly and saturates the palate on the savory, saliva-inducing finish, showing a juicy energy that's rare for the vintage. By far the suavest of these '15s, with its tannins perfectly supported by mid-palate material. Half of these vines are 70 years of age and the other half 30, according to winemaker Eric Germain.
- By Stephen Tanzer on January 2018
Winemaker Eric Germain told me in January that he prefers his 2016 reds to his 2015s for their energy. The key to quality, he said, was the rigorous selection done here “to even up the ripeness.” At harvest time, which took place mostly between September 23 and 26 for Pinot Noir, the winery eliminated the pink grapes, then did a second pass on a table de tri, using an optical sorter. The eventual yields did not surpass 25 hectoliters per hectare. Owing partly to the heterogeneity of the raw materials, Girardin destemmed all of the fruit in 2016 and reduced the number of pigeages to just three or four per cuvée. As a general rule, these wines are now aged in one-third new, one-third once-used and one-third twice-used barrels. The wines were racked last July but Germain retained the lees. They were in cuves when I visited in January, slated to be bottled in February and March.
Germain is convinced that the 2016s have significant aging potential owing to their energy (the pHs of the ‘16s are typically between 3.45 and 3.5 while the ‘15s are more like 3.6 to 3.65). He believes that the '15s should be drunk early, and even predicts that most of the wines will be attractive in the next few years. In direct contrast to his practice in 2016, Germain worked almost entirely with whole clusters in 2015, as the grapes were of high quality, with fully ripe stems, and he believes that the whole clusters brought notes of gentian and faded rose. Still, he admitted that he wasn’t sure if he would do this again under the same conditions, especially with his wines from the Côte d’Or, noting that with too high a percentage of stems, “they can become technical wines rather than wines of terroir.” The 2015s were bottled last February and March with 13.2% or 13.3% alcohol, without chaptalization, while the grapes in 2016 were picked at about 12.7% potential alcohol and, following light chaptalization, will finish around 13%.
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Vincent Girardin is a wine producer from Burgundy. He is known for producing high quality wines, mostly whites. The estate was founded by Vincent himself in the 1980's. Over the years, Girardin has built a reputation for its commitment to traditional vinification and producing wines that reflect the terroir of Burgundy.
History of Vincent Girardin
Vincent Girardin began his wine journey in the 1980's when he took over his family's estate in Santenay, a commune in the Côte de Beaune region of Burgundy, France. He started with a small plot of vines and gradually expanded his holdings over the years. Girardin's dedication to quality and his passion for winemaking led to the creation of Domaine Vincent Girardin. Vincent Girardin quickly gained a reputation for producing exceptional white Burgundy wines, particularly from the famous Meursault, Puligny-Montrachet and Chassagne-Montrachet appellations. Vincent Girardin's focus on this grape variety demonstrated his skill in creating elegant and expressive wines that reflected the unique characteristics of each vineyard.
Over time, Vincent Girardin acquired additional vineyards and expanded his portfolio to include both white and red wines. The estate's holdings cover several terroirs within the Côte de Beaune and Côte de Nuits, allowing for a wide range of wines. Vincent Girardin's winemaking philosophy emphasizes traditional methods, including careful vineyard management and limited intervention during the winemaking process. The goal is to allow the different characteristics of each vineyard to shine through in the final wines.
Production by Vincent Girardin
Vincent Girardin's production focused on making high quality wines, mainly from Burgundy in France. The estate owned and managed vineyards in several prestigious appellations within the Côte de Beaune and Côte de Nuits, such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Santenay and others. These wines often showed off the characteristics of the individual terroirs, highlighting the nuances of the specific vineyards.
In addition to white wines, the estate also produced red wines. The production process at Vincent Girardin emphasized traditional winemaking techniques, including careful vineyard management, hand harvesting of grapes and a gentle approach to fermentation and maturation. The use of oak barrels for aging, a common practice in Burgundy, was likely part of the winemaking process to give the wines complexity and subtle oak notes.
Vincent Girardin's production was focused on making high quality wines, primarily from the Burgundy region of France. The estate owned and managed vineyards in several prestigious appellations within the Côte de Beaune and Côte de Nuits, such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Santenay and others. These wines often showed the characteristics of the individual terroirs, highlighting the nuances of the specific vineyards.
In addition to white wines, the estate also produced red wines. The production process at Vincent Girardin emphasized traditional winemaking techniques, including careful vineyard management, hand-harvesting of grapes, and a gentle approach to fermentation and maturation. The use of oak barrels for aging, a common practice in Burgundy, was likely part of the winemaking process to give the wines complexity and subtle oak notes.
The grapes come from the Grand Cru vineyard "Les Perrières," located in the heart of Aloxe-Corton in the north of the Côte de Beaune. Soil: clay and limestone. The slope is steep and has an eastern orientation. The vines are pruned according to the Guyot system and during the growing season various work is carried out, such as budding, tying up and topping. The vineyard is over 45 years old. The grapes are harvested by hand and then sorted on the vine and on a sorting table (depending on the After light crushing and destemming, the grapes are placed in stainless steel tanks. Depending on the quality of the harvest, a small portion of the grapes may be processed whole. After a few days of cold maceration, the active fermentation phase begins under temperature control. During this period, the wine is pumped over and/or racked. After pneumatic pressing, the wine is transferred to oak barrels (approximately 30% new wood), where it matures for 15 months. During this period, malolactic fermentation takes place. One month before bottling, the wines from the different barrels are combined in tanks. Bottling takes place according to the lunar calendar.
In the nose we find in the Vincent Girardin Corton-Perrières Grand Cru a subtle woody note with beautifully ripe and complex aromas of black fruit, earth and wet stones, which reflect the typical wild character of Corton. The taste offers a beautiful concentration of smooth and round flavors with a clear minerality, which is noticeable just before the fresh finish. This wine goes well with red meat, beef tenderloin, boeuf Bourguignon, wild boar stew and mature cheeses.
FACT: In the tab 'Attachments' you will find the official fact sheet of this beautiful wine. We will automatically send you this when you order this wine. The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will often also receive a nice discount . You will see your discount immediately when you choose 'Pick up' on the checkout page. We are located in Dordrecht almost next to the A16 with plenty of parking. Click here for our address.
| Block Bundle Options | No |
|---|---|
| Type of Wine | Red |
| Country | France |
| Region | Bourgogne |
| Appellation | Aloxe-Corton |
| Winery | Vincent Girardin |
| Grape | Pinot Noir |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2015 |
| Drinking as of | 2022 |
| Drinking till | 2038 |
| Alcohol % | 13.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Vinous rating | 94 |
| Tasting Profiles | Complex, Dry, Aged on wood, Powerful, Mineral, Rich, Tense, Full |
| Drink moments | Indruk maken, Lekker luxe, Open haard |
Vinous
93
Drinking Window
2026 - 2039
From: Red Burgundy '16 & '15: Superb Vintages, Different Styles (Jan 2018)
Bright ruby-red. Deep aromas of cassis, boysenberry minerals, tobacco, verbena and menthol. A step up in density and depth from the Corton, offering a captivating combination of concentration, fine-grained texture and restrained sweetness. At once plush and alive, displaying alluring inner-mouth floral lift. Mounts slowly and saturates the palate on the savory, saliva-inducing finish, showing a juicy energy that's rare for the vintage. By far the suavest of these '15s, with its tannins perfectly supported by mid-palate material. Half of these vines are 70 years of age and the other half 30, according to winemaker Eric Germain.
- By Stephen Tanzer on January 2018
Winemaker Eric Germain told me in January that he prefers his 2016 reds to his 2015s for their energy. The key to quality, he said, was the rigorous selection done here “to even up the ripeness.” At harvest time, which took place mostly between September 23 and 26 for Pinot Noir, the winery eliminated the pink grapes, then did a second pass on a table de tri, using an optical sorter. The eventual yields did not surpass 25 hectoliters per hectare. Owing partly to the heterogeneity of the raw materials, Girardin destemmed all of the fruit in 2016 and reduced the number of pigeages to just three or four per cuvée. As a general rule, these wines are now aged in one-third new, one-third once-used and one-third twice-used barrels. The wines were racked last July but Germain retained the lees. They were in cuves when I visited in January, slated to be bottled in February and March.
Germain is convinced that the 2016s have significant aging potential owing to their energy (the pHs of the ‘16s are typically between 3.45 and 3.5 while the ‘15s are more like 3.6 to 3.65). He believes that the '15s should be drunk early, and even predicts that most of the wines will be attractive in the next few years. In direct contrast to his practice in 2016, Germain worked almost entirely with whole clusters in 2015, as the grapes were of high quality, with fully ripe stems, and he believes that the whole clusters brought notes of gentian and faded rose. Still, he admitted that he wasn’t sure if he would do this again under the same conditions, especially with his wines from the Côte d’Or, noting that with too high a percentage of stems, “they can become technical wines rather than wines of terroir.” The 2015s were bottled last February and March with 13.2% or 13.3% alcohol, without chaptalization, while the grapes in 2016 were picked at about 12.7% potential alcohol and, following light chaptalization, will finish around 13%.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Exclusive Content
Sign in to unlock professional wine reviews from world-renowned critics
Vincent Girardin is a wine producer from Burgundy. He is known for producing high quality wines, mostly whites. The estate was founded by Vincent himself in the 1980's. Over the years, Girardin has built a reputation for its commitment to traditional vinification and producing wines that reflect the terroir of Burgundy.
History of Vincent Girardin
Vincent Girardin began his wine journey in the 1980's when he took over his family's estate in Santenay, a commune in the Côte de Beaune region of Burgundy, France. He started with a small plot of vines and gradually expanded his holdings over the years. Girardin's dedication to quality and his passion for winemaking led to the creation of Domaine Vincent Girardin. Vincent Girardin quickly gained a reputation for producing exceptional white Burgundy wines, particularly from the famous Meursault, Puligny-Montrachet and Chassagne-Montrachet appellations. Vincent Girardin's focus on this grape variety demonstrated his skill in creating elegant and expressive wines that reflected the unique characteristics of each vineyard.
Over time, Vincent Girardin acquired additional vineyards and expanded his portfolio to include both white and red wines. The estate's holdings cover several terroirs within the Côte de Beaune and Côte de Nuits, allowing for a wide range of wines. Vincent Girardin's winemaking philosophy emphasizes traditional methods, including careful vineyard management and limited intervention during the winemaking process. The goal is to allow the different characteristics of each vineyard to shine through in the final wines.
Production by Vincent Girardin
Vincent Girardin's production focused on making high quality wines, mainly from Burgundy in France. The estate owned and managed vineyards in several prestigious appellations within the Côte de Beaune and Côte de Nuits, such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Santenay and others. These wines often showed off the characteristics of the individual terroirs, highlighting the nuances of the specific vineyards.
In addition to white wines, the estate also produced red wines. The production process at Vincent Girardin emphasized traditional winemaking techniques, including careful vineyard management, hand harvesting of grapes and a gentle approach to fermentation and maturation. The use of oak barrels for aging, a common practice in Burgundy, was likely part of the winemaking process to give the wines complexity and subtle oak notes.
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