Country: | France |
Region: | Burgundy |
Winery: | Capitain Gagnerot |
Grape Type: | Chardonnay |
Vintage: | 2015 |
Bottle Size: | 900 ml |
Roland Champion Champagne Blanc de Blancs Grand Cru Vintage Brut Grand Eclat is 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.
Chateau Batailley Grand Cru is made from 78% Cabernet Sauvignon, 19% Merlot, 2% Petit Verdot & 1% Cabernet Franc.
Château Batailley is a winery in the Pauillac appellation of the Bordeaux region of France. The wine produced at the estate was classified as one of eighteen Cinquièmes Crus (Fifth Growths) in the Bordeaux Wine Official Classification of 1855.
Garnet-purple colour. Rich and expressive nose, fruity with notes of spices, smoke and vanilla. On the palate, this wine is supple, round, well balanced, with good acidity, a nice fruitiness and nice notes of leather and cedar. Long elegant finish.
Review:
The 2010 Batailley repeated its magnificent showing when poured at the chateau. It has a detailed bouquet of blackberry and cedar, quite backward and seemingly having advanced lite since | tasted in in April 2016. The palate remains full of tension and brimming with energy, delivering classic cedar and tobacco notes toward the persistent finish. Batailley can produce wines that live many decades, and this is clearly one of them. Tasted at the property. Drink 2020-2050
- Neal Martin Vinous 95 Points
Chateau Franc Lartigue Saint-Emilion Grand Cru is made from Merlot 70%, Cabernet franc 15%, Cabernet sauvignon 15%
Eight hectare property in the town of Saint-Emilion. Elegant and structured wine, keep for 10 to 15 years depending on the vintage.
Review:
Vines with an average age of 35 years have produced a concentrated wine. It is rich and full, while also having restraint and elegance. That makes for a fine balancing act of generous tannins and opulent black fruits. Drink the wine from 2021
- Wine Enthusiast 92 Points
Chateau Franc Lartigue Saint-Emilion Grand Cru is made from Merlot 70%, Cabernet franc 15%, Cabernet sauvignon 15%
Eight hectare property in the town of Saint-Emilion. Elegant and structured wine, keep for 10 to 15 years depending on the vintage.
Review:
Bold and rich, this ripe black-currant-flavored wine come from vineyards on the plain below Saint-Émilion center. With the rich Merlot dominant, the wine has density and concentration that will allow it to age. Drink from 2023.
-Wine Enthusiast 91 Points
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
Pair with red meat, roast pork, game meat, poultry, hard cheeses, poached pear.
"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."
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
Pair with red meat, roast pork, game meat, poultry, hard cheeses, poached pear.
"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"
- Wine Spectator (March 2022), 95 pts
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.
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.
Inama Bradisismo is a blend of Cabernet Sauvignon and Carmenere.
Our Classic Riserva. 1997 was the first vintage of the wine that we called Bradisismo, just like the geological phenomenon that created the territory of the Colli Berici. Since the beginning, this wine revealed itself as having a strong character due to the presence of the Carmenere, which makes it unique and inimitable.
Bradisismo expresses a synthesis between the intense aroma of ripen and concentrated cherry of the Cabernet Sauvignon, together with the vividness of the Carmenere: pepper, cocoa and wild berries.
For Cabernet Sauvignon lovers, this wine is a perfect alternative to a Super Tuscan or a top Bordeaux wine: Excellent quality/price ratio.
The current label was designed at the end of the 1990s when the vineyards were purchased. It offers a view that is rather more linked to the Colli Berici territory.
The drawing by the architect Nicholas Wood, shows the house that exists in the heart of the Lonigo property, surrounded by vineyards, where the Inama family lives.
The dwelling was built between 1600 and 1700, probably on a pre-existing medieval site, and renovated in the nineteenth century.
The house initially belonged to the Venier family from Venice who, in the 1700s, used to cultivate tobacco on the flat areas of the territory. Traces of this activity can be deduced from the “barchesse” that still stand next to the house and that were used for drying out the tobacco leaves.
In those days, all the province of Vicenza was part of the Venetian Serenissima Republic and many Venetian families had property in the Colli Berici area.
Tasting Notes:
The nose displays an intense bouquet of red and black fruit, spices, pepper, ripe cherries and chocolate.
Tannins are balanced and help the wine to age longer.
Review:
A poised and vivid blend of cabernet sauvignon and carmenere. Plums, blueberries, dark cherries, undergrowth, leaves, sweet tobacco and a touch of black olives. Medium- to full-bodied with fine, firm tannins. Structured and textured with dark berries and some chocolate character on the palate. Earthy with hints of spices towards the long finish. Best from 2025.
-James Suckling 94 Points
Bastgen Blauschiefer Riesling is 100 percent Riesling.
Bright, clean, fresh and zesty. Grapefruit like flavors. Fruity aromas and a nice minerality, typical of the Riesling grape grown on blue slate soil. Round, rich and a very long finish.
They meticulously tend 4.5 ha (11.11 acres) of which 80% is Riesling. The soil is made of slate. Their vineyards are located in Kesten and Brauneberg, on a steep terrace, and planted to 50-year old vines. Fortunately for Bastgen, they own part of the famous Brauneberger Juffer Sonnenuhr. The vines produce very small, ripe berries that are very tasty.
Review:
"Very enticing nose of ripe pear with some white peach and floral aromas! All the elegance and delicacy we expect from high-quality Mosel riesling, but this light-bodied and dry beauty is only an entry-level wine! Long, refreshing and delicate finish. This will be a bargain in all the markets it reaches. From organically grown grapes. Drink now. Screw cap. "
- James Sucking (November 2023), 92 pts