The 1991 Michel Juillot Corton-Charlemagne Grand Cru is a white Burgundy from the esteemed Corton-Charlemagne appellation, known for producing some of the finest Chardonnay wines in the world. Domaine Michel Juillot, founded in 1928, is now run by the fourth generation of the family, Laurent Juillot, with his son Pierre joining the winemaking team in 2020. This Grand Cru is made from 100% Chardonnay grapes, with vines planted as early as 1965, and undergoes fermentation and aging in oak barrels. 【Quintessence of Chardonnay from a historic Grand Cru vineyard】 For a 1991 vintage, expect a beautifully evolved and mature white wine. Corton-Charlemagne wines typically display a pale gold hue in their youth, developing amber and more yellow nuances with age. The bouquet, with infinite delicacy, expresses buttery tones, baked apple, citrus fruits, pineapple, lime, fern, juniper, cinnamon, and flint, with honey notes often present. Community reviews for similar aged Corton-Charlemagne wines mention ripe green fruit, bruised apple, apricot, nectarine, baked citrus, rich minerality, chalk, saline notes, dried apricot, butter, toast, and almonds. The palate is often described as juicy, oily, elegant, with great concentration and a long finish. Some older vintages can show notes of creme brulee, black truffle, almond, and burnt sugar. Serving Advice for Older Wines: This 1991 Corton-Charlemagne is a mature white Burgundy that should be handled with care. Older corks can be fragile, so a two-pronged Ah-So opener or a Durand is recommended. While some older whites benefit from a brief decant to open up, be cautious not to over-aerate, as very old white wines can fade quickly. A short, gentle decant (15-30 minutes) or simply opening the bottle an hour before serving might be sufficient. Serve chilled, but not overly cold, ideally between 11-13°C (52-55°F), to allow its complex aromas to fully express themselves. Food Pairing: This Grand Cru is an excellent match for noble crustaceans like lobster and crab, poultry and veal in white sauce, or foie gras. It also pairs well with white meats in creamy mushroom sauces, noble fish or shellfish in sauce, and certain hard cooked-pressed cheeses such as aged Comté. Event Suggestions: Ideal for a sophisticated dinner party, a special celebration, or a vertical tasting of fine white Burgundies. It's a wine to be savored and appreciated for its complexity and history.