Louis Jadot
Hospices de Beaune, Corton, Cuvée Dr Peste, Grand Cru, 2003, 1.5L
Regular price
$170.00
Story of the Cuvée
Jean-Louis Peste was a doctor at the Hospices de Beaune for 30 years in the mid 19th Century. His daughter, Baronne du Bay, bequeathed a vast Estate to the Hôtel-Dieu in his memory, in 1924.
Vineyards located in Corton-Chaumes & Voierosse, which is south and south-west facing land beside the road leading from Pernand to Aloxe, constitute 37% of this Cuvée. These vines were planted in 1976, 1982, and 1985. Corton-Bressandes makes up the next largest constituent, with half the parcel dating from 1940, the balance being Clos du Roy and Grèves.
The soil of the Montagne de Corton has an amazing capability of producing wines whose structure makes them outstandingly suitable for laying down. It is the Côte de Beaune’s only Grand Cru red wine. Corton is meaty, racy, full-bodied, combines richness and finesse, and has an excellent cellaring potential. When young, the wine tastes of spiced fruit, blackcurrant and kirsch. With age, it develops aromas of forest vegetation, truffles, venison and leather.16-17˚ C (60-62˚ F)
This wine compliments Duck in orange sauce; choice cuts of meat in sauce; jugged hare; noisettes of venison; mature cheeses.
Jean-Louis Peste was a doctor at the Hospices de Beaune for 30 years in the mid 19th Century. His daughter, Baronne du Bay, bequeathed a vast Estate to the Hôtel-Dieu in his memory, in 1924.
Vineyards located in Corton-Chaumes & Voierosse, which is south and south-west facing land beside the road leading from Pernand to Aloxe, constitute 37% of this Cuvée. These vines were planted in 1976, 1982, and 1985. Corton-Bressandes makes up the next largest constituent, with half the parcel dating from 1940, the balance being Clos du Roy and Grèves.
The soil of the Montagne de Corton has an amazing capability of producing wines whose structure makes them outstandingly suitable for laying down. It is the Côte de Beaune’s only Grand Cru red wine. Corton is meaty, racy, full-bodied, combines richness and finesse, and has an excellent cellaring potential. When young, the wine tastes of spiced fruit, blackcurrant and kirsch. With age, it develops aromas of forest vegetation, truffles, venison and leather.16-17˚ C (60-62˚ F)
This wine compliments Duck in orange sauce; choice cuts of meat in sauce; jugged hare; noisettes of venison; mature cheeses.
