2014 Corton Grand Cru
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I found a bit more stuffing in Tollot-Beaut’s finished 2014s than I did when I previously tasted them from barrel. But they are still in a rather lean style, especially compared to the higher-alcohol 2015s here. Two thousand fourteen was the first year Tollot-Beaut used a new optical sorter that also eliminates leaves and insects. The 2014s were bottled in January of 2016.
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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I found a bit more stuffing in Tollot-Beaut’s finished 2014s than I did when I previously tasted them from barrel But they are still in a rather lean style, especially compared to the higher-alcohol 2015s here Two thousand fourteen was the first year Tollot-Beaut used a new optical sorter that also eliminates leaves and insects The 2014s were bottled in January of 2016
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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Nathalie Tollot told me that this 24-hectare estate (2 hectares are rented) in Chorey-lès-Beaune carried out a “classic" cuvaison in 2014 of just 15 days at temperatures up to 32 degrees C, with no pre-fermentation cold soak; all of the fruit here is destemmed. She described the grapes as “fragile” in 2014 but still considers the vintage to be classic Burgundy, “with enormous fruit and freshness, and good precision despite all the problems of the season. The wines will probably be better five years after the vintage. ”
Tollot-Beaut employed a large team of pickers to complete the harvest in a relatively quick eight days, then used an optical sorter to eliminate fruit affected by the flies. All of the 2014s were racked and sulfured in July but were still in barrels (100% from François Frères) at the time of my December visit. They were scheduled to be racked into tank in January and bottled a week later.
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