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2013 Domaine des Croix Corton-Greves #182775955
750ml
(90-93)
Vinous
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About Domaine des Croix
Domaine des Croix was founded in 2005 by David Croix, the incredibly talented winemaker who turned heads at the helm of negociant Camille Giroud. His deep knowledge of Beaune’s best sites has provided an enviable lineup of resonant and soulful bottlings that shine a light on this oft-overlooked corner of Burgundy. Still somewhat under the radar in the States, David has garnered a lot of attention overseas, including being named a top emerging talent by the French press.
You’d certainly be forgiven for making a beeline to the more well-known Grand Crus and climats, but to do so would miss the uncut gem that is Beaune 1er Cru Pertuisots (our favorite wine of his). This 1er cru abuts Les Aigrots and is near the fabled Clos des Mouches at the southern end of the appellation, where it shares the iron-rich soil of Pommard over limestone bedrock. Domaine des Croix’s half-hectare is a prime filet cut of older vines, offering powerful fruit, firm structure, and lift from the 20% whole-cluster addition during fermentation. Sixteen months in oak, including a small percentage of new, harmonizes the whole. I recently had the opportunity to taste a vertical of vintages, and the Pertuisots were all absolutely rockin'. They are silken, long, and full of red-fruited intensity.
Bottle age really befits David’s style, which offers aromatic and concentrated fruit, framed by fine tannins and a velvet texture provided by long elevage. New oak is used sparingly, with up to 40% for the grand crus. All are bottled unfined and unfiltered.
You’d certainly be forgiven for making a beeline to the more well-known Grand Crus and climats, but to do so would miss the uncut gem that is Beaune 1er Cru Pertuisots (our favorite wine of his). This 1er cru abuts Les Aigrots and is near the fabled Clos des Mouches at the southern end of the appellation, where it shares the iron-rich soil of Pommard over limestone bedrock. Domaine des Croix’s half-hectare is a prime filet cut of older vines, offering powerful fruit, firm structure, and lift from the 20% whole-cluster addition during fermentation. Sixteen months in oak, including a small percentage of new, harmonizes the whole. I recently had the opportunity to taste a vertical of vintages, and the Pertuisots were all absolutely rockin'. They are silken, long, and full of red-fruited intensity.
Bottle age really befits David’s style, which offers aromatic and concentrated fruit, framed by fine tannins and a velvet texture provided by long elevage. New oak is used sparingly, with up to 40% for the grand crus. All are bottled unfined and unfiltered.