Remember that this limpid, silvery-golden wine is fine Burgundy, so use a large well-shaped glass and don’t overfill it. And give the wine a minute or two: this is a textbook example of how a fine wine evolves in the glass after it’s poured. There is no oak, so the classic nose unfurls cleanly with ripe Anjou pears, Braeburn apples, and quince marmalade, along with fresh fennel, dried honeycomb, persimmon, and roasted hazelnuts. On the palate, the wine is surprisingly generous and broad, with mineral-saturated Chardonnay flavors sustained through a long brisk finish by fresh, vibrant acidity. Drink now for it’s luscious primary fruit, or lay away in your own cool dark cellar for a decade or more, if you can wait that long.
About this wine producer: Gilles Corsin splits his time between the courtier business he took over from his father twenty-five years ago, and the cellar at Domaine Corsin, where he makes the finest wine in Saint-Véran. As a courtier, he tastes the wine of dozens of growers and cooperatives, and is responsible for the purchase of thousands of hectoliters for Georges Dubœuf, Louis Jadot, and Jean-Marie Guffens’ Maison Verget. Tasting so many wines from so many sources gives him a unique frame of reference when he tastes his own.
“Gilles doesn’t like my wines,” his friend and colleague Michel Paquet once told me. “Then again, he doesn’t like his own wines. His palate is so fine-tuned that he magnifies every insignificant flaw, which makes it impossible for him to enjoy what he’s drinking.”
Jean-Jacques Corsin, who has recently retired, has passed along his calm and deliberate manner to his son Jeremie Corsin – all the better for a young vineyard manager whose decisions may have consequences that last for decades. There is no doubt that together, Gilles and Jeremie will be a great team.
Really nice 100% stainless; no oak at all<br>