Home › Wine Notes › Domaine Antonin Guyon
Domaine Antonin Guyon Corton-Bressandes Grand Cru 2013
RedFrance2013
By Daniel Min · Tasted 2019-10-28 · Published 2026-09-02 · Updated 2026-09-02
At a glance
La Revue du Vin de France 16.5/20 (Jan 2016) · Wine Spectator (Dec 2015) · Bettane & Desseauve (drink 2017–2030)
Market note: The 2013 is no longer on the market; the 2016–2023 vintages run ₩126,000–318,000 (about US$90–230) a bottle at overseas retail (checked September 2026).
What this wine is
Domaine Antonin Guyon is, by Burgundy standards, a young estate: it began in the 1960s when Antonin Guyon, then 55, bought vineyard land in Gevrey and Meursault. The famous chapter came in 1970, when his son Dominique bought hundreds of scraps of vineyard from some 80 smallholders in Meuilly in the Hautes-Côtes de Nuits and stitched them into a single 22 ha block. Today the brothers Michel (business) and Dominique (winemaking) run it from cellars in Savigny-lès-Beaune, producing more than 15 appellations from Gevrey-Chambertin to Meursault across 48 ha in total.
On the Corton hill they hold about 2.9 ha: Renardes 0.50 ha, Bressandes 0.85 ha, Clos du Roi 0.55 ha and Charlemagne 0.55 ha. Bressandes lies on the mid-slope of the hill, on limestone-rich soil, and within Corton it is classed as a climat of elegance and long ageing rather than power. The reds are fully destemmed and fermented in temperature-controlled wooden vats; the grands crus get a higher share of new oak (roughly one-third to 50%, per the domaine) and around 16 months of ageing.
About the 2013 vintage. It was a hard year in Burgundy. Sunlight was short from March onward, there was flooding in early May and snow on 25 May. Then, on 23 July, hail hammered the Côte de Beaune, sweeping from Meursault up to Corton. Flowering was late, so the harvest ran from late September into early October.
The result is that the 2013 reds came out low in alcohol and bright in acidity — a 'crunchy red fruit' style. Jasper Morris (Inside Burgundy) and Burgundy-Report agree that the premiers and grands crus were good while the lesser appellations were merely ordinary. Some growers also report dry tannins and a mushroomy note in wines from hail-struck vineyards.
What the world says
The aromas Vivino users mention most are red fruit (strawberry, cherry, raspberry), then the earthy family (forest floor, mushroom, leather), oak (oak, vanilla, tobacco) and licorice. The structure readings — acidity 3.9/5, tannin 2.2, intensity 2.7 — are textbook light-to-medium Côte de Beaune.
Looking at the Vivino averages by vintage, 2013 (4.1) is among the lowest of the past decade. That fits the character of the year.
"If I hadn't known it was a grand cru I'd have given it 4.2. Everything you expect from southern Burgundy is here." — Vivino review, Dec 2020, 4 stars
"Pale ruby. Cherry, raspberry, leather and earth with vanilla. Lacks complexity and layers; only the acidity remains." — Vivino review, May 2020, 2 stars (31 likes)
How I drank it
28 October 2019, 3 stars. Reading my note back now, two things stand out.
First, the licorice and leather I picked up line up exactly with the community keywords (licorice 13 mentions, leather 11). Second, my observation that it 'falls off when served cold and deepened the next day' dovetails with the personality of the 2013 vintage: high acidity, light fruit. Too cold and only the acid shows; give it air and the earth and licorice come up.
The 3 stars meant 'doesn't earn its grand cru price', not 'bad wine'. If I bought it again I'd reach for 2015, 2016 or 2017 rather than 2013 — and open it the day before.
Vivino community data
2013 vintage rating distribution (85 ratings, average 4.1)
| 5★ | 18 (21%) | |
| 4★ | 51 (60%) | |
| 3★ | 13 (15%) | |
| 2★ | 3 (4%) | |
| 1★ | 0 (0%) |
Most-mentioned aromas
| Family | Mentions | Top keywords |
|---|---|---|
| Red fruit | 109 | strawberry 30 · cherry 29 · raspberry 18 |
| Earth & forest | 81 | forest floor 25 · mushroom 21 · leather 11 |
| Oak | 47 | oak 21 · vanilla 10 · tobacco 7 |
| Spice | 23 | licorice 13 |
| Black fruit | 19 | blackberry 5 · black cherry 3 |
Structure: Acidity 3.9/5 · Tannin 2.2/5 · Intensity 2.7/5 · Sweetness 1.4/5
Average by vintage (all vintages: 1307 ratings, average 4.3)
| Vintage | Average | Ratings |
|---|---|---|
| 2012 | 4.5 | 30 |
| 2011 | 4.3 | 108 |
| 2013 | 4.1 | 85 |
| 2014 | 4.3 | 182 |
| 2015 | 4.3 | 107 |
| 2016 | 4.4 | 143 |
| 2017 | 4.4 | 63 |
| 2018 | 4.3 | 43 |
My original note (Vivino, 2019-10-28)
“Strawberries & Ruby color is beautiful. Unforgettable classy taste of the middle class. When eaten cold, the taste is particularly less. I felt licorice and leather. When I ate the next day the flavor and tannin deepen.”
Buying in Korea
Frequently asked questions
Is Antonin Guyon Corton-Bressandes 2013 ready to drink now?
Yes. Vivino's suggested window is 2018–2028 and Bettane & Desseauve say 2017–2030. Because 2013 is a light, bright-acid year, it is better drunk within the next few years than cellared long-term.
What serving temperature is best?
15–17°C. Straight from the fridge, only the acidity shows and the licorice and earth stay shut. In my experience it was better the next day, so open it one to two hours ahead or decant.
How much does it cost?
The Wine-Searcher global average is about US$120 a bottle (ex-tax, as of July 2024). The 2013 is almost gone from the market; the 2016–2023 vintages run ₩126,000–318,000 (about US$90–230) at overseas retail. Official import into Korea has not been confirmed.
What food does it pair with?
Vivino suggests beef, veal, poultry and game such as venison. With its high acidity and soft tannin, it also works well with seared duck breast or mushroom dishes.
Links & sources
View on Vivino · Prices on Wine-Searcher
- Vivino — wine page and community data
- Wine-Searcher — prices and critic scores
- Burgundy-Report — domaine profile (2006)
- Frederick Wildman — producer profile
- Wine Republic — Corton-Bressandes 2023 product description
- Inside Burgundy (Jasper Morris) — 2013 vintage overview
- Burgundy-Report — 2013 red Burgundy