" We don't sell the wine without touching the vine "
Capitain Gagnerot Corton-Charlemagne Grand Cru 2014
No longer available.
| Country: | France |
| Region: | Burgundy |
| Winery: | Capitain Gagnerot |
| Grape Type: | Chardonnay |
| Vintage: | 2014 |
| Bottle Size: | 750 ml |
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This is a 9 liter imperial also called a Salmanazar .
Roland Champion Champagne Blanc de Blanc Grand Cru 2014 is made from 100% Grand Cru Chardonnay from the chalky soils of Chouilly.
This Champagne is full of elegance and finesse. Very complex nose, with a bouquet of aromas dominated by honey, brioche and notes of dried fruits, hazelnuts and sweets. Perfectly matured.
Manual harvest; then pressing immediately to avoid oxidation & preserve quality. Free run juice only. Aged six years on the lees.
It matches magnificently with foie gras!
Review:
"Based in Chouilly on the Côte des Blancs, it is obvious this producer will have a Blanc de Blancs Champagne. And very good it is, with some age after six years on lees while still having freshness, crisp acidity and a tight, steely edge. The bottling will benefit from further aging, and it will be at its best from 2022. - ROGER VOSS"
- Wine Enthusiast (December 2020), 92 pt
Chateau Talbot Saint-Julien Grand Cru Classe is made from 69 % Cabernet Sauvignon, 26 % Merlot, 5 % Petit Verdot.
The wine presents a delicate and captivating nose of black fruits, fresh tobacco, peppermint and floral nuances. Ripe and juicy fruit flavors of black currants on the palate with well integrated velvety tannins and a beautiful refreshing acidity to the long finish.
For the 2018 vintage, a special packaging with a unique silkscreen printing bottle was created to mark the 100th anniversary of the Cordier Family's acquisition of Chateau Talbot
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"Rich aromas of blackcurrant, blackberry, chocolate, tobacco and licorice. Oyster shell, too. It’s full-bodied with firm, well integrated tannins. Polished, silky layers with a long finish. Gorgeous ripe and bright fruit in the center palate. Best in a long time. Try from 2025."
- James Suckling (January 2021), 96 pts
Chateau Talbot Saint-Julien Grand Cru Classe is made from 69 % Cabernet Sauvignon, 26 % Merlot, 5 % Petit Verdot.
The wine presents a delicate and captivating nose of black fruits, fresh tobacco, peppermint and floral nuances. Ripe and juicy fruit flavors of black currants on the palate with well integrated velvety tannins and a beautiful refreshing acidity to the long finish.
For the 2018 vintage, a special packaging with a unique silkscreen printing bottle was created to mark the 100th anniversary of the Cordier Family's acquisition of Chateau Talbot
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Review:
"Well-built and rather refined for the vintage, with a deep well of red and black currant paste and plum reduction flavors supported by a deeply inlaid iron note, all of which run the length of the wine. Offers subtle savory, tobacco and singed cedar notes that add range, with a savory echo that leaves a mouthwatering feel in the end. Built to cellar. Cabernet Sauvignon, Merlot and Petit Verdot. Best from 2025 through 2040. - James Molesworth"
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Domaine Jean Grivot Clos de Vougeot Grand Cru is made from 100 percent Pinot Noir.
Domaine Jean Grivot is among the great names in Burgundian wine. Étienne Grivot and his wife Marielle took over from Étienne’s father Jean Grivot in 1987. The vineyards are densely planted and farmed organically “sans certification” while the aim in the cellar is for balance and clear expression of terroir.
Jean Grivot’s 38.3 acres spread across 22 appellations with vineyards in the communes of Vosne-Romanée, Vougeot, Chambolle-Musigny, and Nuits-Saint-Georges. Besides the three grand crus, there are 8 premier crus including the much lauded Les Beaux Monts and Suchots in Vosne-Romanée. The grapes are completely de-stemmed and fermentation is spontaneous.
About the Vineyard:
Clos de Vougeot grand cru was acquired by Étienne’s grandfather, Gaston Grivot, in 1919. The total holding is 4.6 acres from the middle of the vineyard to the lower wall and the average vine age is 40 years old. A good Clos de Vougeot should be a complete wine without any one feature standing out. It is a perfect balance of power, aroma, and flavor.
Wine Production:
The grapes are destemmed and maceration à froid usually lasts just a day or two. The alcoholic fermentation is spontaneous and malolactic fermentation occurs in barrel. Depending on the vintage, the proportion of new oak is around 40-70% percent for the grands crus.
Tasting Notes:
The wine shows aromas and flavors of red berries, herbs, and purple flowers. The palate is rich with ripe fruit and medium weight with bright acidity and fine tannins. Aging in 40-70% new Burgundian pièce brings notes of vanilla, toast, and baking spices.
Food Pairing:
Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.
Review:
This round version is packed with ripe black cherry, violet, graphite and tobacco flavors. The silky texture and vibrant acidity work in tandem, while refined tannins provide support without getting in the way. There are a few edges to be worked out, yet this is long and concentrated.
-Wine Spectator 95 Points
Domaine Jean Grivot Echezeaux Grand Cru is made from 100 percent Pinot Noir.
Domaine Jean Grivot is among the great names in Burgundian wine. Étienne Grivot and his wife Marielle took over from Étienne’s father Jean Grivot in 1987. The vineyards are densely planted and farmed organically “sans certification” while the aim in the cellar is for balance and clear expression of terroir.
Jean Grivot’s 15.5 hectares spread across 22 appellations with vineyards in the communes of Vosne-Romanée, Vougeot, Chambolle-Musigny, and Nuits-Saint-Georges. Besides the three grand crus, there are 8 premier crus including the much lauded Les Beaux Monts and Suchots in Vosne-Romanée. The grapes are completely de-stemmed and fermentation is spontaneous.
About the Vineyard:
Echézeaux grand cru is a large vineyard of 38 hectares divided into 11 individual climats. Grivot’s parcel is in the climat of Les Cruots and lies at the southern end of Echézeaux near the premier cru of Les Suchots. A good Echézeaux should have rich fruit, considerable earthiness, and be very complete on the palate.
Tasting Notes:
The wine shows aromas and flavors of red berries, herbs, and purple flowers. The palate is rich with ripe fruit and medium weight with bright acidity and fine tannins. Aging in 40-70% new Burgundian pièce brings notes of vanilla, toast, and baking spices.
Food Pairing:
Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.
Review:
A very elegant expression of Echezeaux, with a velvety black plum and rose petal fruit. There is a lovely freshness and so much finesse that the tannin and structure might surprise you at the end. This has the substance to age for decades. Produced from a 0.84ha parcel in Cruots next to Comte Liger-Belair. The vines were planted in 1954 and the destemmed fruit was gently fermented.
-Decanter 97 Points
This is pure, racy and enticing, hosting aromas and flavors of black currant, blackberry, violet and iron. This is about finesse, grace and precision balance, with saturated fruit flavors persisting on the superlong aftertaste. Needs a decade in the cellar.
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Louis Jadot Montrachet Grand Cru is made from 100 percent Chardonnay.
Le Montrachet is situated to the south of the Côte de Beaune, on both villages of Puligny Montrachet and Chassagne Montrachet (like the Batard Montrachet Grand Cru).
The terroir is extremely chalky with a lot of stones, perfectly drained and easy to overheat with south-south-eastern exposition.
The Montrachet is produced with Chardonnay
Grapes are harvested by hand and put in small cases in order not to damage the fruits. Grapes are pressed softly, they ferment in oak barrels produced by our cooperage. 1/3 are new barrels. Aging usually lasts 15 months on fine lies before bottling.
Review:
Aromas of buttered toast, honeyed peaches, white flowers and mint introduce the 2019 Montrachet Grand Cru (Maison Louis Jadot), a full-bodied, layered and enveloping wine that's satiny and sumptuous, with lively acids and fine depth at the core. While I'd give the nod to the stunning Demoiselles as Jadot's best white wine this year, this Montrachet—purchased from the Chassagne-Montrachet side, from the house's usual source—is undeniably promising.
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Product Description
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.
Winery: Capitain Gagnerot
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.
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Soil composition: lime and sand.
Plant density: 5000 vines / hectare.
Cultivation system: traditional Guyot.
Yield per hectare: 6 tons.
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