Domaine Bonneau du Martray : Corton-Charlemagne Grand cru 1993

Characteristics and tasting tips for the Corton-Charlemagne Grand Cru 1993 from Domaine Bonneau du Martray

Tasting

Appearance

The appearance shows a pale golden yellow color.

Nose

The nose is complex and relatively restrained, unveiling aromas of honey, accompanied by pronounced mineral notes and subtle, refined floral touches. With aeration, the bouquet evolves towards nuances of toasted almonds and apricot crumble.

Palate

On the palate, this wine expresses remarkable intensity despite the freshness of the vintage. The structure is fine and elegant rather than powerful, revealing distinctive minerality evoking gunflint and limestone. The acidity, lively and fresh, brings a perfect balance between the mineral character and subtle fruity flavors. The finish is long-lasting, maintaining the impression of minerality and delicate fruits without losing harmony.

Food and wine pairings

This Corton-Charlemagne Grand Cru 1993 pairs beautifully with noble fish and shellfish preparations: Lobster Thermidor, roasted langoustines, scallops with cream, or turbot with mousseline sauce. White meats accompanied by mushrooms are also an excellent choice, notably Bresse pullet with morels or poultry supreme with Albufera sauce. For cheese, favor aged hard cheeses like 18 to 24-month Comté, Beaufort, or aged Parmesan.

Service and storage

The Corton-Charlemagne Grand Cru 1993 should be served at a temperature between 12 and 14°C. Given its maturity after more than three decades in the bottle, decanting is not necessary and could even alter the wine's evolved characters. Use generously sized stemmed glasses to allow the aromas to fully express themselves.

A Corton-Charlemagne with intense minerality and timeless elegance

The estate

The Domaine Bonneau du Martray traces its origins back to 1835, when Charles Bonneau du Martray married Eugénie Very, whose dowry included prestigious vineyards. Located in Pernand-Vergelesses in Burgundy, this unique estate produces exclusively Grand Cru wines on eleven hectares in a single block on the hill of Corton. Since 2017, the property has been owned by American businessman Stanley Kroenke, who acquired 80% of the capital while the Le Bault de la Morinière family retains 20%. The estate distinguishes itself by its early commitment to biodynamic agriculture, Demeter certified since 2012-2013, and by its philosophy of minimalist winemaking aiming to faithfully express the terroir.

The vineyard

The Corton-Charlemagne from Domaine Bonneau du Martray comes from plots located on the northwest slope of the hill of Corton, above the village of Pernand-Vergelesses. This west and southwest orientation, unique among the Grand Crus of the Côte d'Or, offers prolonged sunshine at the end of the day favoring progressive ripening. The soils present a distinctive vertical composition: the upper plots (Rollin Haut) rest on poor white marls rich in limestone bringing minerality and acidity; the middle plots (Grande Plante) offer soils richer in clay conferring structure and fruity complexity; the lower plots (Les Latours) present clay soils enriched with iron giving density and texture. This geological mosaic, associated with the altitude and the particular exposure, creates ideal conditions for the expression of Chardonnay.

The vintage

The 1993 vintage in Burgundy proved particularly complex and distinctive, notably for the white wines of the Côte de Beaune. The cool conditions of this year allowed the grapes to reach phenolic maturity gradually, developing complex aromatic compounds while preserving high acidity. The western exposure of the estate's plots proved crucial that year, offering prolonged sunshine at the end of the day which compensated for the general coolness of the vintage and allowed for adequate maturity despite marginal conditions.

Winemaking and aging

The Corton-Charlemagne Grand Cru 1993 was vinified according to the estate's traditional methods favoring minimal intervention. After delicate pressing and settling, fermentation took place with indigenous yeasts naturally present on the grapes and in the winery. Aging was carried out in oak barrels for approximately eighteen months, with a limited proportion of new wood in order to preserve the pure expression of the terroir. The wine was bottled with minimal filtration, allowing it to keep its mineral and fruity character intact.

Grape variety

100% Chardonnay