# Aloxe-Corton 1er Cru "Les Valozières" (2024)

- **Producer:** Domaine Pierre-Olivier Garcia
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €119
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Later
- **Serving temperature:** 15–16 °C
- **Aromas & flavours:** cherry, plum, raspberry, strawberry, rose, violet, vanilla, cloves, forest floor, mushroom, game

## About this wine

Domaine Pierre-Olivier Garcia is a highly regarded boutique estate based in Nuits-Saint-Georges, established in 2016. The domaine is deeply rooted in Burgundy's rich history; the winemaker's father, Jean-Pierre Garcia, is a renowned academic who played a pivotal role in securing UNESCO World Heritage status for the Climats of Burgundy. This background fosters an intense focus on micro-terroir. The Premier Cru "Les Valozières" vineyard is situated at the foot of the legendary Corton Grand Cru hill, immediately below "Corton Bressandes." Notably, Garcia shares this exact grower and vineyard plot with cult producer Charles Lachaux, making it one of the most sought-after micro-cuvées in the Côte de Beaune.

## Interesting facts

- The 'Baie-par-Baie' technique requires a team of 30 people an entire day to hand-cut enough individual berries to fill just one single barrel.
- Pierre-Olivier Garcia shares the exact same grower and vineyard plot for 'Les Valozières' as cult Burgundy producer Charles Lachaux.
- The winemaker's father, Jean-Pierre Garcia, was instrumental in securing UNESCO World Heritage status for Burgundy's climats.

## Food pairing

This elegant, high-acid Pinot Noir pairs beautifully with gamey birds and tender meats that match its medium body. The bright acidity cuts through the richness of duck and lamb, while the wine's red fruit and floral notes complement berry-based reductions and earthy mushroom dishes without overwhelming them.

## Wine making process

The defining feature of Pierre-Olivier Garcia's winemaking is the incredibly labor-intensive "Baie-par-Baie" (berry-by-berry) technique. For this cuvée, one-third of the grapes are meticulously hand-cut berry-by-berry using scissors, leaving the pedicel completely intact to prevent oxidation and bruising. This is combined with one-third whole clusters and one-third machine-destemmed fruit. The grapes are layered precisely in the fermentation tank to initiate a semi-carbonic intracellular fermentation using native yeasts. Following fermentation, the wine is aged for approximately 12 months in used oak barrels to preserve the pure, unadorned expression of the terroir without dominant oak influence.