The 2016 Aloxe-Corton 1er Cru Les Fournières, matured in one-third new oak, has a harmonious and quite sensual bouquet with redcurrant and raspberry fruit, fine undergrowth, almost moss-like aromas that lend this real character while maintaining delineation. The palate is very well balanced with supple tannin, smooth in texture with orange pith and saline notes infusing the vibrant red fruit that support a long and tender finish. This is another impressive wine from Tollot-Beaut, and one of the finest wines that I encountered from this appellation in 2016.

The 2015 Aloxe Corton 1er Cru Fournieres was a little more backward and broody on the nose than the Vercots, although it is endowed with similar concentration. The palate is medium-bodied with supple tannin. I love the edginess here and the black pepper liberally sprinkled over the finish. It is another extremely well-crafted wine from Tollot-Beaut that will benefit from 3-5 years in the cellar.

The 2014 Aloxe Corton 1er Cru Fournières is more extravagant on the nose than the 2014 Vercots -- rounded raspberry and boysenberry notes with the mineralité there, but I feel that it is more discrete. The palate is medium-bodied with fine, supple tannin. The wood component is a touch more conspicuous towards the finish, so hopefully that will be assimilated with time. I like the density here, although the Vercots has more nervosité at present.

There was no hail damage that affected the 2013 Aloxe-Corton 1er Cru les Fournières this year. It has a harmonious and focused bouquet with scents of raspberry, wild strawberry and a smear of marmalade. The palate is medium-bodied with sappy black fruit, a fine line of acidity and a slightly toasty finish. It just needs a little more terroir-expression to come through by the time of bottling.

The 2012 Aloxe Corton Les Fournières 1er Cru has not quite lived up to expectations that it showed in barrel. It is showing a little vanilla oak on the nose, but there is sufficient red fruit behind to back it up. The palate is fresh and crisp on the entry, showing quite a bit of skin maceration that lends density on the finish, but shaves off some of the finesse it might otherwise have had. Give this another 12 months to see if it softens.