Poisot Père & Fils : Corton Bressandes Grand Cru Domaine 2023

Characteristics and tasting notes for the Corton Bressandes Grand Cru Domaine 2023 by Poisot Père & Fils

Tasting

Colour
With a deep purple hue, this wine evokes dark red velvet with a remarkable magenta density.

Nose
The bouquet opens with dominant fruit aromas such as blueberry, redcurrant and kirsch, enhanced by delicate floral touches of violet. With aeration and time, it evolves towards more complex notes of undergrowth, leather, pepper and liquorice.

Palate
Powerful and full-bodied, the palate offers an ample texture and a lovely tannic grip. The balance between fleshy fruit and minerality extends into a remarkably long finish, supported by dense, ripe tannins and a graceful astringency.

Food and wine pairing

This red grand cru pairs beautifully with flavourful meats such as grilled beef rib or a traditional beef bourguignon. It also enhances feathered or furred game, as well as aromatic aged cheeses such as Époisses, Langres or blue-veined cheeses.

Service and storage

With a vigorous tannic structure and remarkable balance, this 2023 vintage boasts exceptional ageing potential and can be cellared under optimal conditions until around 2053.

The authentic and powerful expression of a Burgundy grand cru by Domaine Poisot Père & Fils

The estate

Born in 1902 following the estate division of the illustrious Louis Latour, Domaine Poisot Père & Fils is a rare gem of Burgundy. Spanning just two hectares, this family estate is now run by Rémi Poisot, a former officer in the French Navy. Although part of the land was acquired by the LVMH group in 2024, the winemaker retains full independence over production. Certified High Environmental Value since 2019, the estate stands out for its minimalist philosophy and deep respect for terroir.

The vineyard

Located on the lower part of the grand cru hillside, the Corton Bressandes plot covers a tiny area of 0.43 hectares. Facing southeast on a gentle slope, the fifty- to sixty-year-old vines thrive on a brown clay-limestone soil, rich in marl and very stony. The vineyard is managed with a rigorous environmental approach, including natural grass cover on the slopes, ploughing at the foot of the slope, and simple Guyot pruning to naturally limit yields.

The vintage

The year 2023 began with a mild, dry winter, leading to an early vine awakening at the end of March. While the coolness of April and late May slowed the growth cycle, the summer heat of June triggered rapid shoot growth. Summer, marked by rainfall and a gloomy start to August, initially slowed véraison. However, a heatwave at the end of August accelerated and completed berry ripening under ideal conditions before harvest began in early September.

Winemaking and ageing

The berries, hand-harvested and carefully sorted in the vineyard, are fully destemmed before being placed in open oak vats. Maceration and fermentation with indigenous yeasts last from fifteen to eighteen days, punctuated by daily punching down and pumping over. Ageing then continues for sixteen to eighteen months in oak barrels, around 30% of which are new, with malolactic fermentation carried out in full.

Grape variety

Pinot Noir (100%).