Capitain Gagnerot Clos Vougeot Grand Cru 2015
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| Country: | France |
| Region: | Burgundy |
| Grape Type: | Pinot Noir |
| Winery: | Capitain Gagnerot |
Capitain Gagnerot Clos Vougeot Grand Cru is made from 100 percent Pinot Noir.
SOILSChalky soil with fossils from the Bajocian era mixed with red clay and laves. Heavy earth containing iron.
VINIFICATION / MATURING
Harvested by hand, sorted and destemed.
Alcoholic fermentation in open vats, for about 15 days with 2 punch-down a day at the beginning.
Maturation in oak barrels (10% new barrels) for 12 to 15 months.
ALCOHOL
13,5°
TASTING NOTES
Colour : Deep garnet red.
Nose : Black fruits aromas (blackcurrant, blueberry).
Mouth : Strong structure and powerfull tannins. After 10 to 15 years of ageing, it turns to crystallized fruits aromas with a long finish.
FOOD PARING
Game in a sauce, Burgundy cheese (Citeaux)
The Domaine Gagnerot was established in 1802. In 1864 Marie, Jean-Baptiste’s unique daughter, marries François Capitain, wine trader, native of Champlitte. Together, Jean-Baptiste and François establish the Domaine Capitain-Gagnerot.
After the phylloxera crisis wich ravaged the Burgundian vineyard from the 1870s the the 1880s, Marie then widowed, decides to keep the domaine and to replant it vines. The succession is since made from father to son.
After the Second World War, Roger Capitain inherits 3 hectares of vineyards and a wine trade. His two sons, Patrice and Michel, take over the domaine upon his retirement.
Today, the domaine comprise 16 hectares of vineyards in full ownership, and it is Pierre-François and Delphine, Patrice’s children, who now oversee its destiny, supported by their spouses.
Terroir
The particularity of Burgundy is to produce on diversified terroirs wines elaborated with a single grape variety, which emphasize the specificity of every appellation : Pinot Noir for red wines, Chardonnay for white wines.
Our terroir refers to the specific characteristics of grounds, subsoil, weather conditions and vines, but it is also the result of man’s work and knowhow, refined over a long history.
Located at the junction of Côte de Beaune and Côte de Nuits, the highly defined vineyard of Ladoix is ideally situated on the Coteau de Corton, the only hillside in Burgundy to produce both white Grand Crus and red Grand Crus.
This famed hillside has a geologic profile which comprises two types of soils:
• Marl limestone convenient for great white wines;
• Clay and limestone, yielding red wines of great finesse.
Winemaking
Our wines are produced in accordance with reasoned culture principles, applying at the same time the principles of integrated farming and as often as the weather conditions allow it, those of biodynamic farming. We work in harmony with the vineyard and its ecosystem, by favoring natural treatment products and by limiting our interventions to the minimum, in order to obtain a healthy harvest.
Vineyards are regularly earthed up and ploughed to ensure that the vines draw in depth the typicality and the expression of their terroir. Plowing also avoids rapid erosion of the soil, therefore ensuring optimal growing conditions for the vines.
A rigorous selection of plants, a thorough pruning and an early thinning out of leaves allow the control of quality and yield. To always obtain the best of each plot, there only remains to select the most favorable harvest date for an optimal maturity and quality. We believe that great wines are born in the vineyard.
Completely hand-harvested, grapes are sorted out and destemmed before being placed in tanks to be vinified.
The fermentation of Pinot Noir is naturally made, in open tank, without yeast addition, during 12 to 15 days following the harvest, in a temperature not exceeding 30 degrees Celsius. The wine is punched-down twice a day at the beginning of wine-making.
Wines are exclusively matured in oak barrels during 12 to 18 months. After the malolactic fermentation and a light filtration, they are bottled.
After racking of the must, our Chardonnay ends its alcoholic fermentation in barrels at a temperature between 20 and 22 degrees Celsius to ensure that it retains all its aromatic freshness.
After a minimum 10 month maturing in cask, wines are racked, filtered and bottled.
To protect the character of our wine and its terroir, we do not use more than 10% of new wood.
We believe that wood is solely a support in making good wine, and a slight touch of it is enough to achieve that goal.
Our viticulture and wine-making reflect our will to make genuinely fresh wines, which are the expression of our rich terroir, and of the elegance of the great grape varieties of Burgundy.
The fermentation of Pinot Noir is naturally made, in open tank, without yeast addition, during 12 to 15 days following the harvest, in a temperature not exceeding 30 degrees Celsius. The wine is punched-down twice a day at the beginning of wine-making.
Wines are exclusively matured in oak barrels during 12 to 18 months. After the malolactic fermentation and a light filtration, they are bottled.
After racking of the must, our Chardonnay ends its alcoholic fermentation in barrels at a temperature between 20 and 22 degrees Celsius to ensure that it retains all its aromatic freshness.
After a minimum 10 month maturing in cask, wines are racked, filtered and bottled.
To protect the character of our wine and its terroir, we do not use more than 10% of new wood.
We believe that wood is solely a support in making good wine, and a slight touch of it is enough to achieve that goal.
Our viticulture and wine-making reflect our will to make genuinely fresh wines, which are the expression of our rich terroir, and of the elegance of the great grape varieties of Burgundy.
Capitain Gagnerot Clos Vougeot Grand Cru is made from 100 percent Pinot Noir.
SOILSChalky soil with fossils from the Bajocian era mixed with red clay and laves. Heavy earth containing iron.
VINIFICATION / MATURING
Harvested by hand, sorted and destemed.
Alcoholic fermentation in open vats, for about 15 days with 2 punch-down a day at the beginning.
Maturation in oak barrels (10% new barrels) for 12 to 15 months.
ALCOHOL
13,5°
TASTING NOTES
Colour : Deep garnet red.
Nose : Black fruits aromas (blackcurrant, blueberry).
Mouth : Strong structure and powerfull tannins. After 10 to 15 years of ageing, it turns to crystallized fruits aromas with a long finish.
FOOD PARING
Game in a sauce, Burgundy cheese (Citeaux)
Capitain Gagnerot Corton-Charlemagne Grand Cru is made from 100 percent Chardonnay
SOILS
Soil from the Later Bathonian era, white marl and limestone.
VINIFICATION / MATURING
Harvested by hand, sorted and destemed.
After a light press of around 4 hours, alcoholic fermentation in oak barrels at around 20°C.
Maturation in oak barrels (10% new barrels) for 6 to 8 months.
ALCOHOL
13,5°
TASTING NOTES
Colour : Gold with pale green reflects.
Nose : White flowers notes, sightly honneyed. Smoky, spicy (cinnamon) and fruity (apricot, pinapple) notes, supported by a fine minerality.
Mouth : Large and complex.
FOOD ACCORDANCE
Foie gras, lobster.
Capitain-Gagnerot Echezeaux Grand Cru En Orveaux is made from 100 percent Pinot Noir.
Grand Cru Echezeaux is mythical and rare, and in the right hands can reach near perfection. Intense and alive with black cherry and cocao, it is fine and velvety and finishes on dark bitter chocolate. The vineyard is relatively new to the Maison Capitain, but their long experience with a classy holding in the Clos Vougeot puts them in the neighborhood. It's a jewel in the Capitain crown. Never a hesitation!
Chalky soil with fossils (entroques) from the Bajocian era mixed with dark red clay and flat stones (laves).
VINIFICATION / MATURING
Harvested by hand, sorted and destemed.
Alcoholic fermentation in open vats, for about 15 days with 2 punch-down a day at the beginning.
Maturation in oak barrels (10% new barrels) for 13 months.
ALCOHOL
13.5
TASTING NOTES
Color : Brilliant ruby red, almost garnet red.
Nose : Opens on blackcurrant and blackberry aromas, lightly spicy with a coffee note.
Mouth : Perfectly balanced, round, powerfull and harmonious.
Pairs with cepes mushrooms, truffes mushrooms, roasted foie gras.
Capitain Gagnerot Vosne-Romanee Aux Raviolle is made from 100 percent Pinot Noir.
Deep red, light purple in color. Floral and giving of slight underbrush. Lithe, yet forceful of expressive forward fruit which builds upon a velvety and coolness. The flavor holds very well on the palate, with mineral driven finish.
SOILS
Limestone on marl, very permeable, made of scree which contains erosion.
VINIFICATION / MATURING
Harvested by hand, sorted and destemed.
Alcoholic fermentation in open vats, for about 15 days with 2 punch-down a day at the beginning.
Maturation in oak barrels (10% new barrels) for 13 months.
ALCOHOL
13°
TASTING NOTES
Colour : Deep red colour, ruby to garnet.
Nose : Black fruits aromas (blackcurrant, blueberry, blackberry), and spices.
Mouth : Powerfull, with rich and balanced tannins, its structure suggest a good ageing potential.
FOOD ACCORDANCE
Poultry, piece of Charolais, foie gras, Burgundy strong cheeses (Epoisses, Langres, Soumaintrain)
Grand Veneur Chateauneuf Du Pape Vieilles Vignes is made from 50% Grenache, 40% Mourvedre, 10% Syrah
It boasts an inky/purple color in addition to a gorgeous perfume of crushed rocks, jammy black fruits, charcoal and graphite. Blackberry aroma with an air of dates pressed in alongside – this is sweet-noted. It is easy to appreciate, a sleek and stylish start. The palate holds excellent fruit that runs well and has kick. Its tannins move round freely and a minted finale comes forward. Its dark fruit is tasty, darkens on the finish, where tar and char from its oak enter. It is all very much together, a bundle of harmony, and will gain local attributes as it ages.
An outstanding Chateauneuf du Pape which display the best of its terroir.
The vines are 50 to 100+ year old. They are planted on red clay soils covered with pebble stones.
Harvest is destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in concrete vats (40%) and oak casks (60%).
"The 2015 Châteauneuf-du-Pape Vielle Vignes carries a deep ruby/purple-tinged color as well as a classic bouquet of black raspberries, ground pepper, garrigue and hints of graphite. Gorgeously pure, elegant and seamless on the palate, with building tannin, it's impeccably balanced and shows the best of this vintage."
- Jeb Dunnuck (October 2017), 97 pts
Deep and brilliant, purple-red colour. An exciting nose with aromas of black fruit (blackcurrant, cherry) spices and vanilla. This great aromatic complexity is found on the palate : the spices and ripe fruit appear with an elegant woodiness and harmonious tannins. The finish has good aromatic length and introduces a touch of liquorice and pepper.
A terrific Châteauneuf du Pape with great concentration and finesse.
Best between 2 and 20 years. Best to decant if young (less than 5 years old).
Soil type Extreme north of Châteauneuf du Pape. This plateau is made with a high quantity of red clay mixed with rocks. This area is considerated to be one of the best to produce rich and powerful red wines. By definition, LES ORIGINES will always deliver a great complexity and ageing potential. Winemaking & ageing Harvest is sorted by hand, destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in vats (grenache) and in oak casks (syrah and mourvèdre).
Review:
"Half of the fabulous 2015 Chateauneuf du Pape Cuvee les Origines was aged in new barriques, the rest in concrete vats, so there is some oak in play here, but the blend of 50% Grenache, 30% Mourvèdre and 20% Syrah has absorbed much of it. This full-bodied wine is tannic and rich, with fruit shading from cherries and red plums all the way through to plum and cola. Mocha and baking spices appear on the long, velvety finish. Joe Czerwinski"
- Robert Parker's Wine Advocate (Issue 233, October 2017), 95 pts
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Lismore Pinot Noir is made from 100 percent Pinot Noir
Complex bouquet of crushed rose petals, wild jasmine and fresh French herbs followed by a palate full of cranberry, raspberry and a long savory finish.
The grapes were picked at optimal ripeness. 30% whole bunch fermented in large 5000 liter vats with gentle pump-overs twice a day. The process allowed for a long extraction period which lends to the fruit expression and structure of this wine. The free run wine was drained off and the fermented grapes were then pressed in a traditional wooden basket press. The wine was racked into 225, 300 and 500 liter barrels where malolactic fermentation took place and the wine was aged for 10 months. 35% new French oak was used.
Review:
"On the nose, the 2017 Pinot Noir begins with classic dusty red fruit with subtle red spice tones and hints of oak. On the palate, the wine is just slightly tart, revealing some fresh, zippy cranberry tones with orange spice that lingers through to the finish. The mouthfeel is something like that from the Willamette Valley, where it has a quiet strength at its core, with complex fruit and soft earthy tones. The finish is long and shows great focus and balance. It's beautiful now, but I know it will get better with age. Be patient and let it rest. - Anthony Mueller"
- Robert Parker's Wine Advocate (Issue #245, October 2019), 92+ pts
