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Its colour is rather deep, its nose powerful and verging on candied fruit and spices when maturing. It has good structure in the mouth, without harshness. A good Corton must have « gras » (a velvety texture) to counterbalance tannin and acidity. On the palate, it recalls the candied fruit present in the nose. Very long and persistent, it ends on a very complex note. Cellaring: Optimal consumption: 15 to 20 years. Ageing potential: 30 years. Serving temperature 16°C.

Pinot Noir is an excellent accompaniment to lightly spiced Thai dishes or even a mid-morning round of Chinese yum cha. Oily meals such as salmon, tuna or pasta will pair well with a light and dry Pinot Noir, while the more tannic styles go with richer foods like a beef bourguignon. And don't forget the cheese.