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Aloxe-Corton is a wine appellation that originates, in part, from the commune of the same name. Situated in Burgundy, the commune is in the heart of a region renowned for, among other things, its two main grape varieties: pinot noir (red wines) and chardonnay (white wines), and its many prestigious estates. The region is world-renowned and boasts no fewer than 84 appellations. Aloxe-Corton, for its part, benefits from the AOC (Appellation d’Origine Contrôlée) label and produces mainly red wines, although there are also a few white wines.
Aloxe-Corton, at the heart of an emblematic region
Aloxe-Corton ‘s history dates back to the Middle Ages. At that time, Emperor Otto had a large “curtis”. It was this “curtis d’Othon” that became, through linguistic transformations, the hill “Corton”, whose slopes produce the finest vintages. The term Aloxe (pronounced “Alosse”) comes from the ancient name of the commune from which the wine is made.
In the 14th and 15th centuries, political decisions in the region led to a major shift in Burgundy’s wine culture, from which Aloxe-Corton was born. In 1395, Philippe le Hardi -Duke of Burgundy- decided to improve the quality of his wines and imposed a grape variety composed exclusively of Pinot Noir.
However, in the 19th and 20th centuries, several diseases and insects affected the vines and put a damper on production, including downy mildew, which considerably endangered the vines in 1910. Restructuring of the vineyards led to the creation of the Appellations d’Origine Contrôlée, which Aloxe-Corton won in 1938.
The Aloxe-Corton terroir is nestled in the heart of Burgundy.
The appellation is located in the communes of both Aloxe-Corton and Ladoix-Serrigny. The terroir covers 120 hectares, 36 of which are Premier Cru. The soils are certainly deep, clayey-limestone, with a characteristic brown or even reddish hue. Situated between 200 and 300 meters above sea level, the wine-growing area is made up of both north and south-facing slopes, which provide sunshine from sunrise to sunset. It’s interesting to note that this difference in geography exalts unique characteristics for this wine: in the North, the wine is softer and fruitier, while in the South, we discover a fuller-bodied, more structured wine.
Aloxe-Corton is both fruity and powerful
Pinot noir is the only grape variety used to make Aloxe-Corton, so wines from this appellation are exclusively single-varietal. Pinot noir gives the appellation a ruby-red or garnet-red color. On the nose, Aloxe-Corton wines immediately reveal fruity aromas, particularly notes of red and black fruit when the wine is young. As it ages, the bouquet develops a rich aroma of jasmine, cinnamon, prunes and truffles. The Aloxe-Corton confirms these aspects on the palate: it’s a remarkably racy, fruity wine! It offers exceptional power and is certainly generous. It can be kept for 3 to 10 years.
Aloxe-Corton offers a beautiful symbiosis of flavors
The complexity of Aloxe-Corton makes it a particularly powerful wine, with a generous mouthfeel. In fact, it’s a perfect accompaniment to many types of food; for your tasting, prefer red meats, grilled or in sauce, as well as soft, washed-rind cheeses, to create a special symbiosis with the fruity side of the wine. Aloxe-Corton is the perfect accompaniment to roast beef, venison stew or, why not, a piece of venison with velvet sauce? For cheeses, don’t hesitate to serve it with Munster or Camembert de Normandie. For fish, try it with grilled tuna steak! Finally, for vegetables, its fruity aspect will go well with grilled eggplants -again- or Languedoc-style. It is best enjoyed at a temperature of 16°C. Enjoy your meal!
Aloxe-Corton offers fine vintages
Throughout the twentieth century, Aloxe-Corton proved to be a seductive wine, and on several occasions was awarded the title of vintage of the century (in 1937, 1949 and 1961) and vintage of the millennium (in 1928, 1929, 1971 and 1978) – a real success story for a wine that contributes to the exceptional richness of Burgundian oenology!
Two remarkable Aloxe-Corton producers
Domaine Chapuis
This Aloxe Corton winery is a true family story. Around 1850, Pierre Pavelot – a winegrower from Aloxe-Corton – acquired 1 hectare of vines bordering Route Nationale 74. A few years later, he and his brother François acquired 60 ares on the Charlemagne climat. It was then that Pierre’s daughter met the village teacher, Antoine Chapuis, who – as you may have guessed – gave his name to the estate. Eugène and Maurice, the couple’s two sons, undertook to make this heritage, so dear to their family, prosper, and in turn passed it on to Louis – Maurice’s son – who in turn passed it on to his son. As you can see, the essence of the Chapuis family runs through these barrels, resulting in a wine with a strong, moving family history.
Today, the estate covers 12 hectares and produces several types of wine, including Aloxe-Corton1er Cru. But you can also enjoy Savigny and Chorey les Beaune wines! The average harvest each year is between 400 and 500 hectolitres.
Domaine Follin-Arbelet
Domaine Follin-Arbelet vinifies a fine range of appellations in and around the commune, including a Village appellation, four red Premiers Crus, three red Grands Crus and a white Grand Cru.
The history of the estate began when Franck Follin-Arbelet decided to devote himself to viticulture and winemaking. After studying geology in Montpellier, he returned to Burgundy and, in 1990, began farming a small parcel of leased land in Aloxe-Corton. Three years later, the Premiers Crus followed, then the Grands Crus. 30 years after the start of this adventure, the Domaine now vinifies a number of appellations, including Aloxe-Corton, Pernand-Vergelesse and Romanée Saint Vivant.
Today, the family estate is the magnificent setting for the domaine’s cellars and winery, in the heart of a typically Burgundian architectural style that also offers accommodation on the upper floors. An exceptional place to visit for a day or even a night!
The cellars, certainly the deepest in the village, are particularly cold and damp, and even house a well! Some may think that these conditions are a little spartan for tasting, but that’s what makes the domaine so special, and it’s a situation that is truly beneficial to the development and ageing of great wines.
