" We don't sell the wine without touching the vine "
Chartron & Trebuchet Macon-Villages Chardonnay 2014
No longer available.
| Country: | France |
| Region: | Burgundy |
| Winery: | Chartron et Trebuchet |
| Grape Type: | Chardonnay |
| Vintage: | 2014 |
| Bottle Size: | 750 ml |
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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 Santenay Blanc is 100% Chardonnay.
The wine is clear and brilliant, mineral and floral, fresh and vigorous. Its aromatic expression features notes of bracken fern and hazelnut.
Its lightness, vivacity and edge would be a good choice for fluid and creamy like pasta or risotto with mushrooms. It would harmonize well with cheeses like Comté and goat cheeses.
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 Montagny Blanc is made from 100% Chardonnay
Very attractive wine, with a nice gold, with green tints. Delicate bouquet with a hint of hazelnuts and ferns. Slightly mineral, and full of fruit with a beautiful lingering flavor.
Wine of character and finesse. Ideal with shellfish, oysters, grilled or fried fish and fish prepared with sauce.
Chartron & Trebuchet Montagny Les Bouchots is made from 100 percent Chardonnay.
Saint-Romain AOC: AOC since 1947, made up of 240 acres, more white then red (60/40)
Tasting Notes:Delicious white burgundy with lime and lemony flavors. Chardonnay with a nice minerality and some golden highlights with age.
HARVEST: Harvest by hand.
VINIFICATION: Harvest by hand. The grapes are pressed immediately upon arrival at the winery in pneumatic presses. The alcoholic fermentation takes place in oak barrels, 20% new oak.
AGEING: The wine is aged for 10 months in oak barrels with regular stirring to gain depth and complexity.
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...
Chartron & Trebuchet Saint Romain is made from 100 percent Chardonnay.
Saint-Romain AOC: AOC since 1947, made up of 240 acres, more white then red (60/40)
HARVEST: Harvest by hand.
VINIFICATION: Harvest by hand. The grapes are pressed immediately upon arrival at the winery in pneumatic presses. The alcoholic fermentation takes place in oak barrels, 20% new oak.
AGEING: The wine is aged for 10 months in oak barrels with regular stirring to gain depth and complexity.
Tasting Notes:Delicious white burgundy with lime and lemony flavors. Chardonnay with a nice minerality and some golden highlights with age.
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...
Product Description
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.
Winery: Chartron et Trebuchet
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.
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Tasting Notes: Deep, dark ruby color, aromas of blue fruits, confectionery and subtle licorice characters, thick luscious palate with good structure and soft finish.
The Blend is 44% Rubired, 31% Durif and 25% Shiraz.
Rubired is a cross between Tinto Cao and Alicante Ganzin (which is itself a cross between Alicante Bouschet and Aramon Rupestris Ganzin). It is known for being particularly adapted to the hot climate and producing dark wines, as the color is not only coming from the grape's skin, but also from the grape juice itself. It was developed in 1958 by H.P. Olmo of the University of California Davis.
Durif, also known as Petite Sirah, is also a cross of two different grape varietals: Syrah and Peloursin. It was created by French botanist François Durif in 1860 while keeping Syrah and Peloursin plants under the same roof; it happened from a natural process called "cross-pollination." The grape itself is known for its very aromatic, plummy character.
Shiraz, which we all know for being the most recognized grape varietal of Australia, brings some minty, spicy and fruity characteristics to the wines.
Grapes are crushed and destemmed then placed in rotary fermenters where three rotations per day break up the cap and extract color and tannin. Commercial yeast is added for fermentation. The juice is pressed to stainless steel for malolactic fermentation, undergoes oak maturation for 9 months, then is stored in stainless steel.
Pairs well with BBQ lamb with roast vegetables.
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Riebeek Cape Rose is made from 100% Pinotage.
Abundant and distinctive flavors of fresh strawberries and ripe cherries with a crisp dryness on the palate will be charming at many occasion.
Harvested at an average of 24 degrees balling.
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Enjoy well-chilled with lighter meals like pasta, salmon, and salads, or as a glass on its own with good friends.
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