From a vineyard neighbouring Mazis-Chambertin Grand Cru. Fermented with 40% whole bunches, with meticulous removal of unripe stalks, in open 500L wooden vats before aging for 12 months in oak. Bottled in November.

Powerful yet beautifully elegant, with aromas of licorice, cherry, subtle chocolate and toasted oak. Structured, refined and built for long-term aging—quite possibly the finest Corbeaux produced to date.

Drink: 2028 – 2040

Production: 350 bottles and 25 magnums.

Jasper Morris — Inside Burgundy

One 350 litre barrel, not racked yet. 40% whole bunch with the main stalk cut out. A bright pale garnet to ruby. Very pleasing, delicate bouquet yet this is a wine with a tensile strength on the palate that belies the initial delicacy. A raspberry touch to the fruit. All about the finesse and the persistence. This will fill out more in bottle.

4 stars, 92-93 pts. October 2025.