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2006 Vincent Girardin - Corton-Renardes (Vieilles Vignes) Pinot Noir - France - Burgundy - Cote de Beaune - Corton - Red - Grand Cru

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France - Burgundy - Cote de Beaune - Corton

Red Pinot Noir - Grand Cru
Producer Notes

Styled by Vincent Girardin, these white wines display their quality in finesse, aromatic purity, and harmony between richness and vibrancy. Girardins red wines are profound and intense, balancing tannin and ripe fruit. Vincent Girardin started in 1982 with just two hectares of vineyards. After assuming responsibility for his father's vineyards and exhibiting uncanny business acumen, he turned... More »

IWC ...
Drink Dates
Comm: 2009-2018 VF: 2008-2021

IWC ...
Source International Wine Cellar
Issue Issue 143
Author Laura C
Site / Blog About me Trust Rating 96.875%
Tasted On 01/13/2010
Drink Dates 2009-2020

A lovely wine dominated by spice and soft red fruits. It has a medium ruby core with a garnet colored rim. The aromas in the bouquet include red currant, cream, milk chocolate, cinnamon, and floral notes. The palate surfaces minerals, cranberry, allspice, tobacco, and gamy earth flavors. It has a medium plus finish accented by sweet spice and almond. The quality shows.

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Author Levi H
Site / Blog   Trust Rating 100%
Tasted On 01/12/2010
Drink Dates 2010-2017

The third Corton-Renardes I've had recently - but from the 2006 vintage this time. Has a fairly dark core with an edge that softens to the color of fresh raspberry juice. Nose is a mishmash of dark sweet-n-sour cherries and spiced fruit jelly. Has some blueberry and freshly picked fig notes playing in the background. The spices reveal themselves more fully on the palate - an amalgamation of savory cinnamon, coriander, and clove. Tastes a bit like the topping on coffee cake fresh out of the oven. That said, the mouth feel is very bright, with a well-structured mid-palate and soft tannins peeking out from behind the velvety cherry fruit and spice curtains. This is delicious.

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
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Drink date is averaged using VinCellar members' most recent start and end drink date submissions for this wine.