Corton Charlemagne Grand Cru 2023 Domaine Matrot

The Corton Charlemagne Grand Cru 2023 from Domaine Matrot is one of Burgundy's most powerful, tense and long-lived Grand Crus. From the heights of the Corton hillside, it comes from a historic parcel perched at nearly 300 metres altitude on a steep slope. The nose immediately conveys an impression of nobility and complexity: a Chardonnay of great purity and considerable ageing potential.

Terroir and vineyard

The parcel, south-west facing, sits on the Corton hillside with very chalky, lean and stony soils that give the wines their tension and minerality. The Chardonnay vines, in their forties, are farmed organically without certification and harvested by hand. Grapes are pressed whole. Fermentation, temperature-controlled, occurs with indigenous yeasts and full malolactic conversion. Ageing lasts fifteen months on lees in non-new oak barrels, then three months in stainless steel before bottling.

Tasting profile

The colour is pale gold with green reflections. The nose expresses itself with purity: citrus zest and juicy white and yellow fruits mingle with the soft butter of complete malolactic fermentation, alongside notes of roasted hazelnut and flint. On the palate, the wine is powerful and taut, full-bodied with good density, structured by a mineral freshness. The finish is long, saline and persistent.

The domaine

A family domaine since 1835 based in Meursault, Domaine Matrot has been run since 2016 by the sixth generation, Adèle and Elsa Matrot, daughters of Thierry and Pascale, who have preserved the domaine's style whilst bringing greater finesse, making the wines more approachable in youth without compromising their ageing potential. Its white wines display remarkable density and intensity, and its Grand Crus rank among the most sought-after cuvées of the Côte de Beaune.

Food pairing

This Corton Charlemagne pairs beautifully with roasted langoustine, white asparagus with Burgundy eau-de-vie sabayon, whole roasted salmon, wild rabbit in cream sauce, mushrooms stuffed with cheese or Bresse chicken. Serve around 12°C, after an hour in the decanter. Drink over the coming years or lay down for extended cellaring.