96 points and 'Don't miss!' Allen Meadows (Burghound): "An extremely ripe nose manages to avoid any sense of surmaturité on the liqueur-like aromas of black cherry, cassis, anise and lilac scents. This is a massive wine, with huge mid-palate concentration, power and muscle that terminates in a borderline painfully intense finale that both coats the palate and lasts for minutes. I take considerable pains to point out however that this ultra-structured and overtly austere effort is not only built for the long haul but for the very long haul. I have suggested an initial drinking window of 30 years from now but it may very well be longer. In sum, this brilliant effort is very old school Corton that I wouldn't even consider opening for at least 10 years. Drink: 2035+. (May 2018)"
95+ points Stephen Tanzer (Vinous): "[$300 list] Full medium red. Deep, soil-driven aromas of raspberry, dark cherry, redcurrant, coffee and underbrush; not quite as black as it was from barrel in late 2016 but still conveys a brooding menthol quality. Enters the mouth plush and utterly seamless, but terrific soil-driven saline minerality gives definition to the middle palate. A bit reticent today but the slowly mounting, extremely long finish saturates everything in its path. The tannins are huge but plush, saturating the front teeth and incisors. I recall technical director Jérôme Flous telling me last year that this wine has an IPT (indice polyphenols totaux) of 90, compared to a normal 50. This outsized grand cru shows the sweetness of the vintage's best examples and appears to possess the stuffing and structure to go on in bottle for 25 years. (Jan 2018)"
93+ points William Kelley (Wine Advocate): "The 2015 Corton Clos des Cortons is still very youthful on the nose, opening in the glass with notes of cherry and raspberry, nuances of roast squab and spice emerging with aeration. On the palate, the wine is full-bodied and velvety, with a lavish attack, ripe in profile but showing good acids and nice depth at the core. This Clos des Cortons has already digested all its new wood, and the raw materials are very impressive: the only missing ingredient is time. Drink: 2023-2045. (Apr 2018)"
93 points Tim Atkin, MW (Jan 2017).
|SubRegion||Côtes de Beaune|