The 2016 Corton Bressandes Grand Cru has a perfumed bouquet with ample redcurrant, cranberry and blueberry scents, hints of iris and incense developing with time. The new oak (30%) is neatly integrated here. The palate is medium-bodied with fine-grain tannin, quite saline on the entry with a sense of focus and harmony. It became more spicy, almost peppery toward the finish, which is fine and quite detailed. Excellent.

The 2015 Corton-Bressandes Grand Cru has a more ravishing and ripe bouquet than the Clos du Roi: bold black cherries mingling with raspberry coulis and boysenberry jam. It does gain more composure as it mellows in the glass. The palate is medium-bodied with fine tannin, crisp and focused and not as "heavy" as the Clos du Roi, the finish demonstrating a degree of finesse that the Clos du Roi needs to manifest. This is a well-crafted Corton that should yield a dozen years of drinking pleasure.

The 2014 Corton Bressandes Grand Cru, from the domaine's 0.48 hectares of vines planted between 1956 and 1994, has a correct, foursquare, tertiary bouquet with touches of autumn leaves over the black fruit. The palate is nicely structured and welcoming on the entry, thanks to its supple tannin and well judged acidity. There is a touch of piquancy here as it fans out towards the finish with hints of black pepper and allspice; it is not a long Corton-Bressandes, but clean and detailed. I am intrigued how this will show in bottle.

The 2013 Corton-Bressandes Grand Cru has a tightly wound bouquet with blackberry, iodine and cassis scents that gradually unfold in the glass. The palate is medium-bodied and here the oak is nicely integrated with supple tannins and a linear finish that is just missing a little tension at the moment. Let’s see how this evolves in bottle.

The 2012 Corton Bressandes Grand Cru has a tightly wound bouquet with a light marine influence coming through the black fruit, touches of seaweed and oyster shell. The palate is medium-bodied with supple tannins, quite meaty in the mouth with hints of dried blood and dark chocolate infusing the red fruit. There is good structure on the finish with a dash of cracked black pepper on the aftertaste. Very fine, though I actually preferred the Volnay Clos des 60 Ouvrées '12.