Comte Senard (Organic)

In 1857, Jules Senard (great grandfather of the current owner) acquired the original Corton Clos Des Meix vineyard.  Covering an area of just under 2.5 hectares, the vineyard has been a monopole ever since.

Over the years, the addition of prestigious appellations such as Corton Clos Du Roi, Corton Bressandes, and Corton Paulands has increased the prestige and excellent reputation of the Comte Senard estate.  These acquisitions, carefully thought over and discussed among the family, have allowed them to offer an incomparable selection of the very best wines, spread over 9 hectares of prime vineyards.

In 1971, Philippe Senard assumed management of the estate and personally took over the vinification process.  His daughter Lorraine joined the family business in 2000, and succeeded him as manager in 2005 with an approach very much inspired by the previous generation’s respect of the land and desire to keep the Corton spirit alive.  Lorraine’s first white wine vinification was the 2002 vintage, and 2005 for the red.

The estate has been organic since 2017, and will be certified in 2023.  The Grand Cru vineyards of Corton Blanc and Corton Clos Des Meix are farmed biodynamically but are not certified.

The most important aspect of fine winemaking is the quality of the raw materials.  The respect and great care that the winemakers bestow upon the vines ensures exceptional grape quality, which translates to rich and opulent wines.

Comte Senard has the goal of remaining respectful of the environment.  With this objective in mind, they have opted for a sustainable-organic approach in the vineyard.  They do not use herbicides or insecticides, they cultivate sustainable grass-covering, and utilize ploughing techniques throughout the estate.

Like her father Philippe before her, Lorraine Senard is an enthusiastic believer in initial cold-soaking and temperature control during the fermentation phase, and has been employing these methods since 2005.  This approach not only enhances the color of the Corton and Aloxe-Corton, but also increases the aromatic complexity and taste of the wine – all qualities required for expressive wines with aging potential.

Overview: The only white Aloxe-Corton made from 100% Pinot Gris grape variety, called Pinot Beurot in Burgundy.  The wine has subtle persistence, low acidity, and great finesse.  Perfect as an aperitif, or paired with seafood.

Production Area: 0.23 hectares

Grape Variety: 100% Pinot Beurot

Average Age of the Vines: 70 years old (first planting 1913)

Average Yield: 600 bottles

Harvest: Following a thorough checking of the vine’s maturity, harvesting is carried out by hand.  A first sorting is done manually by the harvesting team, followed by a second sorting when the grapes arrive at the winery with the help of a sorting table.

Vinification: Gentle and rapid pressing.  Fermentation in 350-liter barrels.

Aging: 12 months in oak barrels (50% new wood)

Tasting Notes: On the palate, very round and fresh with notes of exotic fruits.  Long on the finish.  Very good cellaring potential.

Food Pairings: Foie gras, white fish, scallops

Cellaring: 1-7 years

Overview: Its aromatic intensity, balance, and crisp freshness make this Chardonnay an amazing white to keep in your cellar.

Grape Variety: 100% Chardonnay

Harvest: Following a thorough checking of the vine’s maturity, harvesting is carried out by hand.  A first sorting is done manually by the harvesting team, followed by a second sorting when the grapes arrive at the winery with the help of a sorting table.

Vinification: Fermentation takes place in oak barrels with the use of natural yeasts.

Aging: 15 months in 228-liter oak barrels.

Tasting Notes: Lemon, honey, and hazelnut notes are heightened by the vibrant acidity and roundness in this intense white.

Food Pairings: Foie gras, white fish, shellfish, creamy cheeses.

Cellaring: 1-5 years

Grape Variety: Chardonnay

Vinification: Fermentation takes place in oak barrel using natural yeasts.

Aging: 16 months in 350 L oak barrels (50% new oak)

Tasting Notes: A beautiful nose which opens on exotic fruit notes, lemon, and toasted flavors. On the palate, it’s very fresh and delivers aromas of white fruits. Well balanced with a long aftertaste and a hint of lemon on the finish.

Food Pairings: Seafood, white fish, and chicken dishes.

Cellaring: 7 years from vintage.

Overview: 100% Chardonnay, this unique and rare wine combines the Clos Des Meix’s subtlety with the vigor of nearby Corton Charlemagne.  This vineyard is farmed biodynamically.

Production Area: 0.46 hectares

Grape Variety: 100% Chardonnay

Average Age of the Vines: 25 years old

Average Yield: 1,800 bottles

Viticulture: The Grand Cru vineyard of Corton Blanc is farmed biodynamically but is not certified.

Harvest: Following a thorough checking of the vine’s maturity, harvesting is carried out by hand.  A first sorting is done manually by the harvesting team, followed by a second sorting when the grapes arrive at the winery with the help of a sorting table.

Vinification: Gentle and rapid pressing.  Fermentation takes place in oak barrels.  SO2 added during bottling.

Aging: 18 months in oak barrels (40% new wood)

Tasting Notes: A silky and complex wine.  It delivers aromas of exotic fruit, honey, and gingerbread.  An unusual Chardonnay with a long finish.

Food Pairings: Ideal with strong cheeses.

Cellaring: 3-15 years

Production Area: 0.64 hectares

Grape Variety: Pinot Noir

Average Age of the Vines: 25 years

Yield: 20,00 bottles

Vinification: 50% whole grapes. Natural yeast. Sorted at the winery. Cold pre fermented soaking for 1-3 days. Vinification for 2-3 weeks.

Aging: 18 months in oak barrels (60% new oak)

Cellaring: 5-20 years

Tasting Notes: Roundness and elegance are the prior characteristics of Corton Bressandes, the queen of the Corton Grands Crus. It is sweet, round, and complex.

Food Pairing: Red meats, poultry, and creamy cheeses such as Brie.

Overview: The most renowned of all the white Corton Grand Crus: elegance, finesse, richness, power and sensuality. These wines are full-bodied and rich and require aging to totally reveal all their complexity and delicateness.

Grape Variety: 100% Chardonnay

Average Yield: 600 bottles

Harvest: Following a thorough checking of the vine’s maturity, harvesting is carried out by hand.  A first sorting is done manually by the harvesting team, followed by a second sorting when the grapes arrive at the winery with the help of a sorting table.

Vinification: Gentle and rapid pressing.  Fermentation takes place in oak barrels.  SO2 added during bottling.

Aging: 18 months in 350-liter oak barrels (50% new wood)

Tasting Notes: Elegance, finesse, richness, power.  A truly great wine, well worthy of its appellation.

Food Pairings: Salmon, scallops, foie gras, sweetbreads.

Cellaring: 5-15 years

Overview: Named after the winemaker Lorraine’s daughter, Ana. This wine is like her: fresh and harmonious!

Production Area: 0.38 hectares

Annual Production: 3,000 bottles

Grape Variety: 100% Chardonnay

Average Age of the Vines: 10 years old

Vinification: Fermentation in oak barrels. SO2 added during bottling.

Aging: 12 months in 350 liter oak barrels (60% new oak).

Tasting Notes: Fresh and fruity wine enhanced by aromas of honey and white flowers. Elegant and well balanced on the finish.  Very expressive while still young.

Food Pairings: Veal, fish, and shellfish.

Cellaring: 1 to 4 years

Production Area: 0.88 hectares

Grape Variety: 100% Pinot Noir

Average Age of the Vines: 20 years old

Average Yield: 2,600 bottles

Harvest: Following a thorough checking of the vine’s maturity, harvesting is carried out by hand.  A first sorting is done manually by the harvesting team, followed by a second sorting when the grapes arrive at the winery with the help of a sorting table.

Vinification: Cold pre-fermented soaking for 1-3 days.  Vinification for 2-3 weeks.  Natural yeast.

Aging: 14 months in oak barrels (50% new wood).

Tasting Notes: Named after the winemaker’s son, Auguste, this Bourgogne Rouge is expressive and complex on the nose, with red fruit aromas.  A wonderful wine for everyday – fresh and fruity.

Food Pairings: Charcuterie and creamy cheeses.

Cellaring: 1-5 years

Overview: This wine is blended from 5 different plots: Les Caillettes, Les Morais, Les Bruyères, Les Boutières, and les Nujots which are located on the lower slopes of the Corton hill.  The Aloxe-Corton is the quintessence of all the Pinot Noir qualities and aromas and is considered among the best of the village appellations in the Côte de Beaune.

Production Area: 2.45 hectares

Grape Variety: 100% Pinot Noir

Average Age of the Vines: 30 years old

Average Yield: 3,500 bottles

Harvest: Following a thorough checking of the vine’s maturity, harvesting is carried out by hand.  A first sorting is done manually by the harvesting team, followed by a second sorting when the grapes arrive at the winery with the help of a sorting table.

Vinification: 50% whole grapes.  Cold, pre-fermented soaking for 1-3 days.  Vinification for 2-3 weeks.  Natural yeast.

Aging: 14 months in oak barrels (40% new wood).

Tasting Notes: Red berry aromas; ample and well-balanced.

Food Pairings: Poultry, aged cheeses

Cellaring: 3-7 years

Overview: The best location of all the Premier Crus, on the hillside of Corton, just below Les Bressandes.  It has therefore inherited the same elegance and fruity aromas.

Production Area: 0.70 hectares

Grape Variety: 100% Pinot Noir

Average Age of the Vines: 25 years old

Average Yield: 2,400 bottles

Harvest: Following a thorough checking of the vine’s maturity, harvesting is carried out by hand.  A first sorting is done manually by the harvesting team, followed by a second sorting when the grapes arrive at the winery with the help of a sorting table.

Vinification: 100% whole grapes.  Cold, pre-fermented soaking for 1-3 days.  Vinification for 2-3 weeks.  Natural yeast.

Aging: 18 months in oak barrels (70% new wood).

Tasting Notes: Deep ruby color and a complex nose, with aromas of black and red fruits, licorice, and spice.  Outstanding tannic presence and a long finish.

Food Pairings: Wild game, spicy foods, triple cream cheeses, and Comté.

Cellaring: 3-10 years

Overview: The estate’s “monopole” (exclusive production) is exposed full south and bordering on the Charlemagne area.  The most pleasant of all the Cortons when young.  This vineyard is farmed biodynamically.

Production Area: 1.64 hectares

Grape Variety: 100% Pinot Noir

Average Age of the Vines: 20 years old

Average Yield: 1,900 bottles

Viticulture: The Grand Cru vineyard of Corton Clos Des Meix is farmed biodynamically but is not certified.

Harvest: Following a thorough checking of the vine’s maturity, harvesting is carried out by hand.  A first sorting is done manually by the harvesting team, followed by a second sorting when the grapes arrive at the winery with the help of a sorting table.

Vinification: 50% whole grapes.  Cold, pre-fermented soaking for 1-3 days.  Vinification for 2-3 weeks.  Natural yeast.

Aging: 18 months in oak barrels (50% new wood).

Tasting Notes: Deep ruby color.  A delicate wine, well-balanced with an impressive finish.

Food Pairings: Wild game, all kinds of cheeses.

Cellaring: 5-20 years

Overview: The best known and most celebrated of all the Corton Grand Crus.  A genuinely aristocratic wine.  Powerful yet abundant in finesse.

Production Area: 0.64 hectares

Grape Variety: 100% Pinot Noir

Average Age of the Vines: 20 years old

Average Yield: 2,500 bottles

Harvest: Following a thorough checking of the vine’s maturity, harvesting is carried out by hand.  A first sorting is done manually by the harvesting team, followed by a second sorting when the grapes arrive at the winery with the help of a sorting table.

Vinification: 40% whole grapes.  Cold, pre-fermented soaking for 1-3 days.  Vinification for 2-3 weeks.  Natural yeast.

Aging: 18 months in oak barrels (40% new wood).

Tasting Notes: Bright ruby red color.  Mature, supple, and velvety wine with red fruit aromas.  Good cellaring potential.

Food Pairings: Wild game, grilled meats, poultry, light and creamy cheeses.

Cellaring: 5-20 years