Neal Martin - 30/11/2014
About this WINE
Maison Camille Giroud
At Maison Camille Giroud, a diversity of terroir allows for delicious variety. From perfumed, plush reds to perfumed whites; their precise wines are made from plots all across the famed Côte d’Or – what unites each parcel is a signature precision and character.
Founded in 1865, Maison Camille Giroud began as a specialist négociant. They had a few hectares of their own vines, but the vast majority of their wines were purchased from top-ranked growers across the region. They’d then age these wines in their cellars until they reached peak maturity; sometimes decades later.
In 2001, Giroud was purchased by a consortium, counting Napa Valley winery owner Ann Colgin and a number of wine investors as members. They wished to retain the distinctive business model of the maison as well as developing their terroir-driven approach with new, modern techniques. They brought in young winemaker David Croix and undertook a major revamping of the winery.
Many new techniques were introduced, including a wooden press for the red wines, open wooden vats for fermentation, subtle use of oak and minimal racking. David's legacy of innovation was succeeded in 2016 by Carel Voorhuis, who is crafting similarly pure, seductive and terroir-driven wines; and is continuing to manage the valuable cellar.
During the tenure of winemaker David Croix, all wines were made from purchased grapes, with the exception of three cuvées: Beaune Les Avaux and Aux Cras, and Hautes-Côtes de Beaune Au Crêtot. Most of the grapes purchased come from old vines – up to 90 years old in some cases – and all come from producers with whom the maison has longstanding personal relationships.
All grapes are sorted twice. Reds are partially or fully de-stemmed depending on the vintage, and vinified in stainless steel. Whites are vinified in 228- to 600-litre casks; the choice of barrels for ageing is carefully matched to the appellation, and only 15-30% of maturation involves new oak. All wines are fermented with natural yeasts, bottled without fining and with only coarse filtration.
These two Grand Cru vineyards, Corton and Corton-Charlemagne, lie astride three villages at the northern end of the Côte de Beaune: Ladoix, Aloxe-Corton and Pernand-Vergelesses. The main body of the hill of Corton faces due south, with an extended flank exposed to the east, and another facing westwards. The white wines mostly come from west and south-west expositions, along with a narrow band around the top of the hill.The Emperor Charlemagne owned vines here in the eighth century, and legend has it that his wife insisted he planted white grapes so as not to spill red wine down his beard and clothes. Corton-Charlemagne is always white and there is also a theoretical Grand Cru appellation called, simply, Charlemagne, which is never used. Corton is almost entirely red but there are a few white wines too.
Ladoix is a rarely-seen appellation, as most wine here are sold as Côte de Beaune Villages. Aloxe-Corton is better-known, but as with Ladoix the best vineyards have been designated as Corton and Corton-Charlemagne.
There are also 25 lieux-dits that may be used on wine labels, together with Corton: Les Bressandes, Les Chaumes, Clos des Meix, Clos du Roi, Les Combes, Le Corton, Les Fiètres, Les Grèves, Les Manguettes, Les Maréchaudes, Le Meix Lallemand, Les Paulands, Les Perrières, Les Pougets (Pougeots), Les Renardes, La Vigne au Saint, Les Basses Mourottes, Les Carrières, Clos des Cortons Faiveley, Les Grandes Lolières, Le Rognet et Corton, La Toppe au Vert and Les Vergennes.
- 90 hectares of village Aloxe-Corton
- 38 hectares of Premier Cru Aloxe-Corton
- 118 hectares of village Ladoix
- 14 hectares of Premier Cru Ladoix
- 72 hectares of Corton-Charlemagne. The finest from En Charlemagne (Pernand) and Le Charlemagne (Aloxe)
- 160 hectares of Corton. The best from Clos du Roi, Bressandes, Pougets
Pinot Noir is probably the most frustrating, and at times infuriating, wine grape in the world. However when it is successful, it can produce some of the most sublime wines known to man. This thin-skinned grape which grows in small, tight bunches performs well on well-drained, deepish limestone based subsoils as are found on Burgundy's Côte d'Or.
Pinot Noir is more susceptible than other varieties to over cropping - concentration and varietal character disappear rapidly if yields are excessive and yields as little as 25hl/ha are the norm for some climats of the Côte d`Or.
Because of the thinness of the skins, Pinot Noir wines are lighter in colour, body and tannins. However the best wines have grip, complexity and an intensity of fruit seldom found in wine from other grapes. Young Pinot Noir can smell almost sweet, redolent with freshly crushed raspberries, cherries and redcurrants. When mature, the best wines develop a sensuous, silky mouth feel with the fruit flavours deepening and gamey "sous-bois" nuances emerging.
The best examples are still found in Burgundy, although Pinot Noir`s key role in Champagne should not be forgotten. It is grown throughout the world with notable success in the Carneros and Russian River Valley districts of California, and the Martinborough and Central Otago regions of New Zealand.