96 pts Vinous
The 2022 Corton-Charlemagne Grand Cru, matured in 50% new oak, has a very well-defined bouquet of yellow fruit, lime, crushed limestone and hints of almond, very precise yet understated. The palate is well balanced, saline in the mouth, fresh and vibrant, with a crisp line of acidity. Possessing superb linearity and tension on the finish, this is one of my favorite Corton-Charlemagne wines of 2022. Tasted at merchants' 2022 Burgundy tastings in London.(NM)

93 pts Jasper Morris
A green harvest was carried out on the vines to manage the crop size. The nose is understandably closed after last week’s bottling, Then a powerful weight of white fruit, with energy at the back, a little bit of liquorice, well integrated oak and some length. This has plenty of flesh on the bone structure at the moment but should all come together well. Drink from 2029-2037. Tasted Oct 2023.

92 pts Burghound
Note: 50% of the blend is from Le Charlemagne in Aloxe-Corton and the remainder is from En Charlemagne in Pernand-Vergelesses; the two parcels total .49 ha. Here too there is prominent smokiness to the layered nose of Granny Smith, white flower, spice and lemon-lime scents. There is exceptionally good richness to the plush, seductive and sappy medium weight plus flavors that conclude in a compact, serious and mineral-driven finish that is also shaped by overtly citrus-inflected acidity.

Limestone soils over very thin marls. Half of our steeply-sloped vineyard is south-facing and mid-slope above the village of Aloxe-Corton. It was mainly planted in 1976. The other half, situated in Pernand-Vergelesses at the top of the south-west facing slope, was planted in 1948.

Harvesting is done entirely by hand. Grapes are pressed slowly, to conserve their personality and their aromatic finesse. After light settling, musts ferment naturally in oak barrels (of which 50% new oak). If the vintage demands it, lees can be put back in contact with the wine by lees-stirring, to continue enriching the wine. Malolactic fermentation occurs naturally during winter. The wine stays on its lees for 11 to 13 months, before being racked and blended. After light filtration, we do our own bottling.