Chartron & Trebuchet Bourgogne Blanc is made from 100% Chardonnay aged 8 months. 50% of the cuvée is aged in oak barrels. The other 50% is aged in stainless steel tanks.
Light golden color, limpid, with greenish highlights. Richly aromatic exuding aromas of dried fruits and white flowers. The stainless steel tanks bring fruitiness and freshness whereas the oak barrels bring structure and roundness.
Bourgogne Chardonnay is perfect with appetizers, white meats, sea food, grilled fish and goat cheese. It is best served chilled (10/12°C).
Chartrons et Trebuchet Chablis 1er Cru Beauroy is a crisp and clean Chardonnay that offers a rich and intense bouquet of fresh citrus fruits and white flowers. The mouth is round, ample and powerful. The rich and rounded palate is expressive and voluptuous with a mineral character and good acidity. A long finish. Delicious.
Chartrons et Trebuchet Chablis 1er Cru Beauroy is a perfect match with cooked oysters or fish in sauce, white meats (veal, poultry), sushi, goat cheese, blue cheese and Comté.
Chartron & Trebuchet Chassagne-Montrachet Blanc is made from 100 percent Chardonnay.
The Chassagne-Montrachet is a pure golden yellow color. The nose opens on complex aromas with vanilla and apricot notes. Spicy aromas can be smelt. Ample and round on the mouth, aromas of vanilla develop, ending with a sweet note of sap.
Average age of the vines: 40 years old.
Traditional vinification in French oak barrels with complete malolactic fermentation.
Pairs with shellfish, fish, goat cheese.
Chartron & Trebuchet Macon-Villages Chardonnay is made from 100 percent Chardonnay.
White gold in color with silver highlights. The notes of chalk and limestone make it a very tense and mineral wine. The palate is complex with aromas of lemon and orange blossom. The freshness is ensured by a good acidity that pleasantly wakes up the taste buds.
Ideal as an aperitif, but also with poultry and veal in creamy sauce, creamy risotto with meat or fish, grilled fish, cold antipasti and ratatouille, mixed salads, sushi. Perfect with Goat cheese.
Chartron & Trebuchet Montagny Blanc is made from 100% Chardonnay
The bright acidity found in Chardonnay from this region, mixed with the underlying mineral note, creates a wine that steps outside the boundary of the classic Burgundy Chardonnay. Notes of honeysuckle and spring flowers fill the nose. On the palate, the juice is fresh and lively with flavors of white peach and ripe pear. Rich, refined and delicate with mineral hints pulling together on the finish.
In 1936, the four villages of Buxy, Montagny-lès-Buxy, Jully-lès-Buxy and Saint-Vallerin were joined together to form the AOC of Montagny. The vineyards are located on slopes 250-400 meters above sea level and are oriented to the east and southeast. Yields are 55 hectoliters / hectare.
The south facing vineyards of these villages are known for their pebbled limestone soil, and because of this common soil characteristic, the wines of Montagny are characterized by their slight flinty note.
Its freshness and finesse allow it to be enjoyed as an aperitif. It also pairs well with white meat and sauce. At the sea side, it will be perfect with a plate of shellfish (lobster, scallops) steamed or poached or noble fish just fried, grilled or steamed. Cheeses: Goat cheese, Beaufort Comté, Emmental and more.
Chartron & Trebuchet Pouilly-Fuisse is made from 100 percent Chardonnay.
Pale gold color with green highlights. The wine offers an amazing purity of fruit with enticing aromas of citrus (lemon and grapefruit) supported by a mineral character, toasty notes and roasted peanuts. The wine is rich, generous and elegant in the mouth with complex flavors and a mineral finish.
This Pouilly Fuissé is delicious as an aperitif or with mild tasting cheese (camembert, brie, blue, goat, gruyere...).
Chartron & Trebuchet Chablis is Chardonnay.
The Chablis region is a limestone plateau cut by valleys. The Premier Crus lie on a stratum dating from the Kimmeridgian (155 millions years BC), with alternating marl and limestone and tiny deposits of oysters in the rock, reminiscent of the warm and shallow sea which then covered Burgundy. Yields are 60 hl/ha.
Located in northern Burgundy near Auxerre, the Chablis vineyards are alongside a small river aptly named the "Serein" (meaning Serene).
Clear pale golden color. The nose is both floral and mineral. The palate reflects the nose with fresh notes of citrus, chalk and green tea. The finish is accurate and crystalline.
Perfect with hot oysters or fish in sauce, but also with white meats in sauce (veal, poultry). Sushi pairs perfectly with its minerality. Goat cheese, Blue cheese and comté cheese.
The Chartron et Trebuchet Estate
Owners of Premiers and Grands Crus in Puligny-Montrachet since 1859 with the Domaine Jean Chartron, Jean-René Chartron founded the Maison Chartron et Trébuchet in 1984 with Louis Trébuchet, manager of a wine trading company.
Vincent Sauvestre acquired the company in 2004. His objective is to continue to promote the great white wines of Burgundy, whilst respecting and perpetuating the quality work achieved by Jean Chartron and Louis Trébuchet.
The Maison Chartron et Trébuchet specialises in producing great white Burgundy wines. The know-how of the winemakers begins with a radical selection of the very best plots: the highest-quality terroirs of the Côte are chosen and the grapes are carefully monitored throughout the ripening period. Grapes are hand-picked when the balance between acidity and sweetness is at its prime: the fruit must not be too ripe so that the full potential of the terroir is maintained, including its acidity, to ensure that the wines age properly. All of the winemaking is done in casks: the alcoholic fermentation is followed by malolactic fermentation. A proportion of 20 to 40% of new barrels is used, depending on the appellations and the vintage. Wines are left to age for 12 to 18 months depending on the appellations.
The Chartron et Trebuchet Vineyards
Chartron et Trébuchet's vineyards are all planted on Limestone and Clay based soils. In average, the age of the vines is 30 years old.
Bavencoff Meursault Blanc Premier Cru is made from 100 percent Chardonnay.
Pale yellow in color, this is very charming with a rich bouquet of white fruits, grilled almonds and buttery aromas. The palate is ample, full-bodied and smooth. The delicate brioche flavors come beautifully before its fresh finish on citrus notes.
Aging: 100% oak barrels – 10 to 12 months
Produced fromp 100% Chardonnay.
Thanks to its clay rich soil, the vineyard produces a rich, opulent and luscious wine that can be enjoyed young. This is a powerful and elegant white Burgundy, expressive, fresh and fruity with intense and strong flavors. Unctuous and well-textured in the mouth with a distinguished acidity.
The array of intense aromas and exceptional balance will allow the wine to go with the most delicate yet intense dishes: rump of veal, crawfish, grilled lobster, risotto with morels.
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.
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.
Game in a sauce, Burgundy cheese (Citeaux)
Harney Lane Zinfandel Home Ranch is made from 100 percent 95% Zinfandel and 5% Petite Sirah .
The Home Ranch Zinfandel showcases Lodi’s terroir with distinct character. Dark ruby in color, it offers fragrant aromas of brambly fruit, black cherry and raspberry jam, highlighted with a whisper of savory spices and white pepper. The harmonious, elegant tannins create a warm, plush mouthfeel and silky finish on this rich full bodied wine.
Sub-appellation : Mokelumne River
T.A. : 6g/L
pH : 3.73
R.S. : 0.16%
Roasted Beet Salad with Chèvre
Korean Sweet Short Ribs
Barbecue Pulled Pork Sandwiches