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Capitain Gagnerot Vosne-Romanee Aux Raviolle 2016

ID No: 446179
Country:France
Region:Burgundy
Winery:Capitain Gagnerot
Grape Type:Pinot Noir
Vintage:2016
Bottle Size:750 ml
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Capitain Gagnerot Vosne-Romanee Aux Raviolle 2017

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.

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 PAIRINGS

Poultry, piece of Charolais, foie gras, Burgundy strong cheeses (Epoisses, Langres, Soumaintrain)

Capitain Gagnerot Clos Vougeot Grand Cru 2014

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 Clos Vougeot Grand Cru 2015

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)


Inglenook Rubicon 2016

Inglenook Rubicon  is made from 93% Cabernet Sauvignon 7% Cabernet Franc.

Since its inaugural vintage in 1978, Rubicon has been the Estate's premier red wine, reflecting the soul of the property and expressing Francis Coppola's wish to create a Bordeaux-styled grand wine, that is, "a wine that can please contemporary taste, but with a historical aspect [that defines] our vineyards at their zenith."

Rubicon was named after the small river crossed by Julius Caesar in 49 B.C., declaring his intention to gain control of Rome, thereby launching a civil war among opposing factions. Over time the phrase "crossing the Rubicon" has come to signify any irreversible action with revolutionary intent or the outcome of which holds great risk. True to its uncommon depth, Inglenook's Rubicon continues to be a testament to the finely tuned rendering of a risk well-taken.

2016:

After four years of drought, a winter with average rainfall was welcome, as it provided ample soil moisture for a strong start to the 2016 growing season. Average late-spring temperatures and limited precipitation minimized the risk of frost during mid-May bloom, ensuring average yields. June closed with a heat spell, slowing vine canopy growth at the ideal time. Harvest of the blocks contributing to the 2016 Inglenook Rubicon blend occurred under optimum conditions from September 6th through September 27th.

Ideal harvest conditions endowed the 2016 Rubicon with the three elements associated with a truly great wine from the Rutherford appellation: complexity, balance, and elegance. The aromas are intense and focused with top notes of creamy, sweet vanilla, and black licorice wound around a core of exquisitely ripe black cherry and crème de cassis. This refinement extends directly to the palate, where the wine is both broad and deep with sensuous, silky tannins. Supremely balanced in terms of both opulence and complexity, ripe black fruits and an ultra-smooth texture provide an impressive crescendo to a very long finish.


Review:

The 2016 Cabernet Sauvignon Rubicon is a wine of total precision and class. Translucent and energetic, with distinctly mid-weight structure, the 2016 is a wine of reserve, tension and breeding. Shy at first, the 2016 has a lot to offer, but it needs a number of years in bottle to be at its most expressive. Cedar, tobacco, licorice and wild cherry add the closing nuances.


- Antonio Galloni 97 Points

 Vinous Antonio Galloni: 97
Bellevue Cotes de Bordeaux-Castillon Cé Ma Cuvée 2016

SALE!


Bellevue Cotes de Bordeaux-Castillon Cé Ma Cuvée is made from 70% Merlot and 30% Cabernet Franc

The wine is made with 70% Merlot and 30% Cabernet Franc. Average age of the vines is 50 years old (everything is between 40 and 60 years old).

Cé Ma Cuvée is a tribute from Michel Lydoire to his 2 daughters:
Cé is for Céline. She is like the Merlot grape varietal. Pleasant and calm.
Ma is for Marina. She is like the Cabernet Franc grape varietal. Tough and with a lot of character.

The color is deep and inky. 
The nose is spicy, fruity and oaky with some nice vanilla and coconut aromas. 
The mouthfeel is complex, with ripe red and black fruit flavors. Some spiciness and integrated oak flavors.

The wine starts as the Vieilles vignes, but some wine is aged in 500-liter American Oak Barrels for 18 months. 
They are using a mix of different toastiness for the barrels. Some high toast and some are medium toast.

This is a fun wine that can be enjoyed with any food, charbroil burgers, grilled vegetables, cheeses ... or even with dark chocolate desserts.

Review:

 2015 Castillon Cotes de Bordeaux Cé Ma Cuvée Céline Lydoire focuses this wine on Bellevue's old Merlot plots, blending in Cabernet franc from southern exposures on gravelly soils. It's her top selection, treated to 18 months in new 400-liter oak barrels; she started making it at the behest of her French customers, who wanted a step up from her cool and refreshing Cuvée Tradition. This is just as cool, but more saturated in its distinctly Castillon fruit flavor—think wild strawberries and blueberries with an earthy mineral undercurrent. That silky fruit gains its supple impression from the new oak, which boosts the textural richness. As I thought about how to score this wine, I found myself writing, "If that were from California, I'd be all over it." Absolutely. But it's also got Castillon limestone clarity. And, it's $27. Buy a case. You won't be sorry -Wine & Spirits 93 Points



Chateau Castegens Cotes de Bordeaux Castillon 2016

 Chateau Castegens Cotes de Bordeaux Castillon is made from 80% Merlot, 18% Cabernet Franc and 2% Cabernet Sauvignon.

The wine boasts an intense, deep and lively red color. The nose offers black fruit, blackberry, cigar box, licorice, some delicate and integrated oak flavors as well. The mouth is full of fruit flavors, spice and fine toasty flavors. The structure is rich, but the tannins are well integrated already. The finish is long and a slight mintiness give the wine a great length and some purity.

Pairs great with meat and vegetables on the grill.

Product Description

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)

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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