Chartron & Trebuchet Nuits Saint Georges 2016

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.

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...

Chartron & Trebuchet Saint Veran is made from 100 percent Chardonnay.

Clear pale yellow in color. Fresh notes of lime, verbena and tea. The mouth offers a great acidity, with floral and citrus aromas.

Average age of vines 18 years

The grapes are grown using sustainalble viticulture's method. 
Plantation: 10,000 vines / hectare
Yield : 60 hectoliters / hectare
Vinification : Traditional vinification. The grapes are pressed on arrival at the winery using pneumatic presses. The fermentation takes place in stainless steel tanks thermoregulated at 16°C.

Perfect with noble seafood (gambas, lobsters, crayfish...) but also with foie gras and white meats with a creamy sauce (veal or poultry). Sushi pairs perfectly with its minerality. Ideal with Goat cheese as well.

Chartron et Trebuchet Pommard is made from 100 percent Pinot Noir. 

Pommard AOC: AOC since 1937, 800 acres, and 27 Premier Crus. 99% red wines.
At the heart of the Côte de Beaune, the village of Pommard is located on a slope in the middle of the vineyards.

Tasting Notes:

Bright ruby red color. Aromas of black cherries and spices going towards new leather notes. The palate is fresh, sustained by round and supple tannins.
This is a classic four squared Pinot Noir, exhibiting the depth and density of the Pommard clone of Pinot Noir. Built to last in the cellar.

Soil: Clay and limestone soils which drain well thanks to a gravel rock debris.

HARVEST: Harvest by hand.

VINIFICATION: Traditional vinification in thermo-regulated stainless steel. Pre-fermentation - cold maceration. Long fermentation during which pigeages and pumping over are performed. Post-fermentation - maceration at 30°C.

AGEING: Aged in oak barrels for 12 months.

Excellent with grilled red meat 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 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.