2005 Corton Le Rognet Grand Cru
France
Aloxe Corton
Burgundy
Red
Pinot Noir
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Clavelier was one of several growers I visited in November who preferred 2006 to 2007. The wines have more structure, he said, and grape sugars were higher (12.5% to 13% in '06, vs. 11.8% to 12.7% in '07). The phenolic maturity was good in 2006, he went on, and definitely better than in 2004. Clavelier does not crush the grapes, and with a high percentage of old vines his smaller berries tend to release their sugars late. "I extract very gently by infusion, not by true pigeage," he said. I tasted all the 2006 samples from a combination of new and used barrels; the ultimate blends will be about one-third new oak.
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"The 2005 vintage has all the elements," noted Bruno Clavelier. "There was a concentration of sugars with good acidity. It was an easy year for the growers, especially after 2004." Yields here rarely exceeded 35 hectoliters per hectare and there was no need for triage, added Clavelier, because the grapes had thick skins.
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