The 2010 Corton-Bressandes bursts from the glass with an exciting array of dark cherries, smoke, licorice, menthol and spices. The Bressandes impresses for its soft, textured personality, considerable length and fabulous overall balance. I especially like the minerality and sheer verve of the finish. This is a striking effort from Drouhin. Anticipated maturity: 2020-2035. This is an impressive showing from Drouhin. In my view the 2010s are more interesting and transparent than the 2009s. Veronique Drouhin describes 2010 as a vintage with long-term aging potential, which certainly seems to be the case. Some of the wines were vinified with a portion of whole clusters, including the Corton-Bressandes, Petits-Monts, Charmes and Musigny. Importer: Dreyfus Ashby & Co., New York, NY; tel. (212) 818-0770

The 2010 Corton-Bressandes bursts from the glass with an exciting array of dark cherries, smoke, licorice, menthol and spices. The Bressandes impresses for its soft, textured personality, considerable length and fabulous overall balance. I especially like the minerality and sheer verve of the finish. This is a striking effort from Drouhin. Anticipated maturity: 2020-2035. This is an impressive showing from Drouhin. In my view the 2010s are more interesting and transparent than the 2009s. Veronique Drouhin describes 2010 as a vintage with long-term aging potential, which certainly seems to be the case. Some of the wines were vinified with a portion of whole clusters, including the Corton-Bressandes, Petits-Monts, Charmes and Musigny.Importer: Dreyfus Ashby & Co., New York, NY; tel. (212) 818-0770

The 2009 Corton-Bressandes is a huge, meaty wine. There is plenty of richness and intensity; in fact at times the fruit shows elements of over ripeness. The finish turns more sensual, but the Bressandes remains a touch rustic. This could use a little more energy and polish. This is one of the first parcels Drouhin converted to biodynamic farming. Anticipated maturity: 2017-2023. Drouhin farms 75 hectares of vineyards according to biodynamic principles. Maceration and fermentation lasts about three weeks. The wines are then racked into oak in a cold part of the cellar to slow down the malos, although in 2009 they were entirely done by December. The estate leaves the wines on their lees for several months with one racking, or two if needed, prior to being assembled for bottling. New oak ranges from 25% for the entry-level wines to 50-65% for the grand crus. Veronique Drouhin thinks the 2009s will stay open throughout their lives, much as the 1985s have. All of these 2009s were bottled between early December, 2010 and January, 2011. Importer: Dreyfus Ashby & Co., New York, NY; tel. (212) 818-0770