Our tasting impressions
Guillaume elected to include whole bunches from 1/3 of his Ladoix fruit. He expected it would enhance the freshness in contrast to the ripeness of the grapes. Wow, was he right! At our barrel tasting in June of 2024, this was a standout. Eighteen months later from bottle, we may be experiencing the finest La Corvée we have ever tasted from Guiton. The nose is so beguiling. On the palate, there’s the usual Ladoix sultry, lush and velvety red fruit. It has noteworthy grip with super-smooth tannins. In years past, we’ve loved how sexy this wine can be. That’s true here as well, but this vintage has real gravitas. Superb!
About this wine
La Corvée is a 1er Cru vineyard in the appellation of Ladoix, not far from the Grand Crus on the Hill of Corton. Guiton has a small south-facing plot. The soil is rich with Comblanchien limestone from a large quarry on the hill above it. The interspersed clay and stones make for excellent drainage The vines were planted in 1924, 1959 and 1971. Harvesting is by hand.
Fermentation of the Pinot Noir takes 20 days with maceration (cold to start), including pigéage (punching down the cap). This year, Guillaume used whole cluster in 1/3 of the Ladoix grape bunches. The wine ages in oak barrels (20% new) for 18 months. A light filtration is done before bottling if necessary. About 4,250 bottles are produced annually.
About the grape
Pinot Noir is an ancient grape from eastern France. Notoriously challenging, it thrives in cooler climates. The concept of terroir is most closely identified with Burgundy because the lightness of Pinot Noir enables it to so transparently express minor differences (which is why experienced tasters can discern the difference in wines produced from vineyards in very close proximity). Intense popularity resulted in plantings all over the world but most agree that its finest expression is in the Côte d’Or of Burgundy.
About the vintage
2023 was the most abundant crop since the legendary 1999. Fluctuating spring temperatures delayed bud break until after the frost threats. Otherwise, the prevailing condition was heat - lots of it! Producers who care more about quality than quantity, did green harvest and we able to achieve concentrated wines. So, in such hands, 2023 is again like 1999 - combining lots of super wine.
Guillaume Guiton is a fiercely dedicated and extraordinary vigneron and a super nice guy. In the grand scheme of Burgundy, his vineyards would be considered modest...his wines, we consider, anything but.
He has been running this 11.5 hectare Domaine since 2002. His father Jean started it in 1973. Very much a hybrid estate, Guillaume owns 4ha, rents the rest and even buys grapes in his pursuit of the best he can get. He produces about 50,000 bottles per year.
He is a devoted terroirista, who welcomes the opportunity not to intervene in what nature offers. He is always in the vineyards, farming in an organic manner. His methods vary based on vintage circumstances but he usually de-stems his red grapes and mostly avoids fining and filtration.
Guillaume is an intense student of barrels. He raises many wines in a variety of barrels before blending, only uses them for 6 years and never employs more than 20% new oak.
