2021 Millemann Corton-Renardes Grand Cru
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How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.
The drying, grippy feel on your gums and tongue, as with strong tea. It comes from the skins and seeds of black grapes and from oak, and softens with age.
How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.
How fresh and juicy the wine is: acidity makes your mouth water. High acidity tastes lively and refreshing, low acidity soft and round.
What we taste What you taste Click a taste for what it means
The bars follow how sommeliers taste (WSET): body, tannin, sweetness and acidity, each from low to high.
Body: medium-bodied. Like most red wines from ; 13% alcohol.
Tannin: medium. From ; aged in oak.
Sweetness: dry. Red wine from is almost always dry.
Acidity: fairly high. from the fairly cool climate of .
Aromas: earthy notes, flowers and red fruit, typical of
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Log inPierre Millemann grew up between Anjou, where his parents lived, and Alsace, where his grandparents lived and where he spent all his holidays. His father and grandfather, both wine lovers and connoisseurs, quickly began to share their passion. Pierre began studying in Paris. During his first internship, he met René Renou (President of the Institut National des Appellations d'Origine), who quickly became his mentor. Fascinated by the development of wine, Pierre quickly understood that terroir was key. Therefore, he spent a year working in the vineyards and cellars, first in Germany, then at Château Carbonnieux (Pessac-Léognan, Bordeaux), and finally at Charles Heidsieck (Champagne). He returned to university to further his knowledge, earning a degree in oenology in Champagne and then a national diploma in oenology in Dijon. He then continued to gain experience by holding various positions in different regions of France. It was in the Jura, where he worked as a cellar master, that he met Stephanie, then a sommelier student, who became his wife.
Pierre has been producing wine since 2017. He debuted with his Corton Charlemagne Grand Cru, which was immediately well received in the wine world. Given his knowledge, expertise, and finesse, it was no wonder his wines were so successful. Because he is still a relatively new producer, not much is known about his production and vinification methods. We do know, however, that he produces a number of cuvées. Today, he produces wines from the most exclusive vineyards in Burgundy, such as Corton-Charlemagne, Chambertin, Bonnes-Mares, and Corton-Renardes.
Corton Renardes is a vineyard within the Corton Grand Cru, located in the Côte de Beaune. Known for its red wines made with Pinot Noir, Corton Renardes occupies the northeastern slopes of the Montagne de Corton hillside. The soils are rich in marl and iron, contributing to the distinctive, gamey, and earthy characteristics of the wines produced there. The name "Les Renardes" translates to "The Vixens," with some attributing the vineyard's spirited wine profile to the name. Although primarily a red wine region, some Chardonnay is also grown here for Corton-Charlemagne.
FACT : The wine is stored in our climate-controlled Wine Warehouse, and if you pick it up, you'll often receive a nice discount. You'll see the potential discount immediately if you choose Pickup at Checkout. We're located right next to the Rijksweg with ample parking. Click here for the address.
Character
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Wine features
There is a new producer in Burgundy. Pierre Millemann may be a "rookie" in Burgundy in terms of production, but his roots, knowledge and wines tell a different story...
History of Millemann
Pierre Millemann grew up between Anjou, where his parents lived, and Alsace, where his grandparents lived and where he spent all his holidays. His father and grandfather, both wine lovers and connoisseurs, soon began to pass on their passion.
Pierre began to study in Paris. During his first internship he met René Renou (President of the Institut National des Appellations d'Origine), who quickly became his mentor. Fascinated by the development of wine, Pierre quickly understood that the terroir was the key. That's why he went to work in the vineyards and cellars for a year. First in Germany, then at Château Carbonnieux (Pessac-Léognan, Bordeaux) and finally at Charles Heidsieck (Champagne). He returned to university to perfect his knowledge and obtained a diploma in oenology in Champagne and then a national diploma in oenology in Dijon. He then continued to gain experience by holding various positions in different regions in France. It was in the Jura, where he worked as a cellar master, that he met Stephanie, then a sommelier student, who became his wife.
Thanks to their experiences and the very positive results on the estates where they worked together, Pierre and Stéphanie set up their own oenological advisory structure in 2003. In a constant search for new techniques, Pierre completed his education with a master's degree in oenological research in Dijon and began training future oenologists at the University of Burgundy, as a part-time teacher. The family now works with the best estates in Burgundy, Germany, Switzerland, Austria, Italy and the United States. Their daughter Charlotte recently joined the family business and started training with her father.
Production by Millemann
Pierre has started producing wine since 2017. He made his debut with his Corton Charlemagne Grand Cru, which was immediately well received in the wine world. Given his knowledge, expertise and finesse, it was no wonder that his wines would turn out well. Because it is still a fairly new producer, not much is yet known about its production and vinification methods. We do know that he produces a number of cuvées. Today he makes wines from the most exclusive vineyards in Burgundy. Think of Corton-Charlemagne, Chambertin, Bonnes-Mares and Corton-Renardes.
Deze Corton-Renardes 2021 toont elegante Pinot Noir-karakters van rijpe rode bessen en kersen, aangevuld met wilde, aardse tonen van mergel en ijzer, subtiele kruidigheid en verfijnde tannines met frisse zuren waardoor hij zowel kracht als finesse heeft. Daardoor vormt hij een perfecte partner voor rundvlees, lam, wild en stevige kazen: denk aan gegrild of medium-rare bavette en entrecote, langzaam gegaarde of gestoofde lamsschouder, hartige wildstoof of haas à la royale, en gerijpte kazen zoals comté of een volle Munster; bereidingswijzen zoals grillen of rosé bakken voor rood vlees, langzaam stoven voor schouder- en wildgerechten en kruidenkorstjes of peperkrust geven extra diepte en laten de minerale ondertoon van de wijn schitteren.
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