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Chartron et Trebuchet Chassagne Montrachet Premier Cru Les Embazees 2015
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| Country: | France |
| Region: | Burgundy |
| Winery: | Chartron et Trebuchet |
| Grape Type: | Chardonnay |
| Vintage: | 2015 |
| Bottle Size: | 750 ml |
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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.
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.
Louis Jadot Montrachet Grand Cru is made from 100 percent Chardonnay.
Le Montrachet is situated to the south of the Côte de Beaune, on both villages of Puligny Montrachet and Chassagne Montrachet (like the Batard Montrachet Grand Cru).
The terroir is extremely chalky with a lot of stones, perfectly drained and easy to overheat with south-south-eastern exposition.
The Montrachet is produced with Chardonnay
Grapes are harvested by hand and put in small cases in order not to damage the fruits. Grapes are pressed softly, they ferment in oak barrels produced by our cooperage. 1/3 are new barrels. Aging usually lasts 15 months on fine lies before bottling.
Review:
Aromas of buttered toast, honeyed peaches, white flowers and mint introduce the 2019 Montrachet Grand Cru (Maison Louis Jadot), a full-bodied, layered and enveloping wine that's satiny and sumptuous, with lively acids and fine depth at the core. While I'd give the nod to the stunning Demoiselles as Jadot's best white wine this year, this Montrachet—purchased from the Chassagne-Montrachet side, from the house's usual source—is undeniably promising.
-Wine Advocate 94-96 Points
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 Nuits Saint Georges is made from 100 percent Pinot Noir.
Nuits-Saint-Georges AOC: AOC wines since 1936, 757 acres of grapes, 97 % red wine, 3 % white wine. Nuits refers to “walnuts in the area, not night”….41 Premier Cru vineyards
Tasting Notes: Medium to full bodied, earthy, fruity and mineral. Structure and tannin on the finish, they age well from 8-10 years
VINEYARD: Gravel and Silt
HARVEST: Harvest by hand.
VINIFICATION: Harvest by hand. Traditional vinification in thermoregulated stainless steel. Pre-fermentation – temperature controlled cold maceration during 10 days. Long fermentation during which pigeages and pumping over are performed. Post-fermentation - maceration at 30°C for 5 days.
AGEING: Aged in oak barrels for 18 months.
Chavy-Chouet Puligny Montrachet Permier Cru Les Champs Gain is made from 100 percent Chardonnay.
The wine is produced from 100% Chardonnay coming from the top of the hills of Puligny-Montrachet. The rocky soil of the steep slopes is rich in limestone.
Champs-Gain is a fine and subtle wine with fresh and lively citrus notes. Over time, it delicately reveals notes of very ripe yellow fruits.
The vineyard measures 0.3 hectare with a plenting density of 10,000 vines per hectare.
100% Chardonnay of 30 years of age.
Ageing in oak barrels for 12 months (20% new).
Review:
"The 2019 Puligny-Montrachet Les Champs Gain 1er Cru, one of the last vines to be picked, even after the reds, has a well-defined bouquet of slate-like aromas, very cool and almost Zen-like in style. The palate is well balanced with a sappy entry and a fine bead of acidity. Taut and focused, if just needing a tad more grip on the finish. It will deserve 2–4 years in bottle.- Neal Martin"
- Antonio Galloni's Vinous (December 2020), 91 pts
Product Description
A nose of citrus and candied lemon characterizes the Chassagne-Montrachet 1er Cru "embazees". These flavors appear again on the palate with notes of almond paste, honey and vanilla. An ample and generous wine with a nice mineral finish.
Average age of the vines: 50 years old.
Traditional vinification in French oak barrels with complete malolactic fermentation.
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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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 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...).
The village of Rully is situated in the Côte Châlonnaise North West of Chalon-sur-Saône. The parcel "La Chaume" is located South of the village.
The vineyards are facing South and located between 300 and 350 meters above sea level. Average age of the vines is 35 years. The vines are cultivated using integrated viticulture.
Plantating: 10,000 vines / hectare. Yield: 55 hectoliters / hectare.
A subsoil of clay and limestone is covered by a very stony top soil.
Golden yellow color with green highlights. The wine is a pure expression of the Côte Chalonnaise: minerality with chalky notes, freshness with a great acidity holding together the finish, elegance with orange blossom and hawthorn notes.
Traditional vinification. The grapes are pressed immediately upon arrival at the winery in pneumatic presses. The alcoholic fermentation is carried out in oak barrels, 20% new oak.
The wine is aged for 12 months in oak barrels with regular stirring to gain depth and complexity.
Marries perfectly with tender meat, freshwater fish, saltwater fish in white sauce, hot shellfish, poultry in a beautiful creamy sauce (eg stew) and frog legs. It can also be drunk as an aperitif. Hard cheeses: Comté, Beaufort, Emmental
Chartron & Trebuchet Nuits Saint Georges is made from 100 percent Pinot Noir.
Nuits-Saint-Georges AOC: AOC wines since 1936, 757 acres of grapes, 97 % red wine, 3 % white wine. Nuits refers to “walnuts in the area, not night”….41 Premier Cru vineyards
Tasting Notes: Medium to full bodied, earthy, fruity and mineral. Structure and tannin on the finish, they age well from 8-10 years
VINEYARD: Gravel and Silt
HARVEST: Harvest by hand.
VINIFICATION: Harvest by hand. Traditional vinification in thermoregulated stainless steel. Pre-fermentation – temperature controlled cold maceration during 10 days. Long fermentation during which pigeages and pumping over are performed. Post-fermentation - maceration at 30°C for 5 days.
AGEING: Aged in oak barrels for 18 months.
Vinsacro (Valsacro)( Rioja is predominately 70yr old 55% Tempranillo, 20% Garnacha, 10% Mazuelo, 10% Graciano and 5% Monastrell aged in American oak.
Dark cherry color. Intense and elegant sweet spices, chocolate and ripe fruit with suggestive toasty aromas that tell us about the aging in good oak. Tasty, powerful, meaty and structured and at the same time easy to drink, very round.
The slogan of our winemaker "Wine is to enjoy". Vinsacro red wine is a wine to be stored, so that positive developments are expected for at least 15 years.
"(raised for 16 months in new and used American oak barrels) Deep, bright-rimmed ruby. Expressive, mineral-accented aromas of ripe dark berries, incense and smoky minerals, with vanilla and licorice undertones. Sweet, spicy and focused in the mouth, offering juicy blueberry and cherry liqueur flavors that are enlivened by a peppery spice accent. Smoothly combines richness and vivacity and finishes with impressive focus, lingering sweetness and supple tannins that build slowly and add gentle grip. - Josh Raynolds"
- Antonio Galloni's Vinous (February 2019), 92 pts
SALE!
Burgo Viejo Rioja Reserva is made from 85% Tempranillo, 10% Garnacha & 5% Carignan.
Burgo Viejo Rioja Reserva presents with red ruby color; black pepper and vanilla flavors and some mature black fruit taste too. Well-balanced, well-structured and elegant in mouth displaying some splendid taste of fruit and bouquet too.
Burgo Viejo Reserva Wine vinification has occurred blending different grape varieties to produce an aged wine that will surely keep maturity and fullness from the vineyard until the very moment of uncorking.
VINIFICATION: Alcoholic fermentation in stainless steel vats at controlled temperature; aged in American and French oak barrels -50% each- for 18 months.
Enjoy it with red meat and game.
Review:
"Sweet, ripe, plummy nose followed by notes of rosemary and thyme. Enlivening wine with a long and complex aftertaste." Decanter 90 Points
"(raised in a 50/50 combination of new and used French and American oak barrels for 18 months) Vivid ruby-red. An expansive, highly perfumed bouquet evokes ripe black and blue fruits, cola, incense and toasty oak, with a sexy floral overtone. Silky and broad on the palate, offering concentrated black raspberry, cherry-vanilla and coconut flavors that become spicier with aeration. In an emphatically fruity style, showing solid closing thrust, strong persistence and gently gripping tannins. - Josh Raynolds"
- Antionio Galloni's Vinous (February 2019), 91 pts
"A small step up in price, the 2014 Reserva (85% Tempranillo, 10% Graciano, and 5% Mazuelo) has a similar elegance and purity, with classic vanilla-laced notes of spice, garrigue, cedar, and both cherry and darker currant-like fruits. It’s balanced, has fine tannins, and is an outstanding wine. I like it today, but I suspect it’s capable of keeping for a decade."
- Jeb Dunnuck (March 2019), 90 pts
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Luis XIV Fondillon Oro 50 years NV is made from 100 percent 100% Monastrell (Mourvedre). Only 24 9 liter cases produced.
The wine is produced in the village of Cañada, in the subarea of Alto Vinalopó in the province of Alicante. Made from 100% Monastrell planted on traditional dry land as bush vines, at 550-580 meters above sea leval and enjoying a Mediterranean climate with great marine influence due to the easterly winds.
Fondillon 50 years is mahogany in color with orange tile rim, medium layer and great density. On the nose, it has a very deep aroma of old wood, black tea and carob. In the mouth, it has a sweet entry balanced by a rich high acidity. Its aromas are long, almost eternal and very intense. It tastes like old mahogany, a very old barrel and bygone times.
Bottled in December 2019.
AGEING:
CASK NAME: Saboners.
AGEING: Aged more than 50 years (single barrel).
TYPE OF WOOD: 19th-century American oak barrels
CASK SIZE: 70 “cántaros valencianos” (805 litros).
ANALYSIS:
GLUCOSE AND FRUCTOSE: 34 gr/litre.
VOLATILE ACIDITY: 1.35 gr/l.
ALCOHOL: 16.2º (NO ADDED ALCOHOL).
FREE SULFITES: less than 10 mg/litre.
TOTAL SULFITES: 76 mg/litre.
Review:
"The NV Fondillón Luis XIV has the subtitle Edad Superior a 50 años (over 50 years old), and it's a dark mahogany, bottled from a single barrel that has the specific profile of a very old wine greatly concentrated by age, which tends to make it similar to other very old and concentrated wines, be it a Mediterranean rancio or a very old Moscatel. It has notes of bitter chocolate, coconut and iodine, carob beans (algarroba) and some bittersweet sensations. It's dense and concentrated, and the palate is pungent, with very intense flavors and a bitter twist in the finish. This has 16.3% alcohol, 6.45 grams of acidity and 34 grams of sugar, but it comes through as very dry. The wine is long and extraordinary, but it just doesn't have any Fondillón character after decades of concentration by evaporation. The price is ludicrous. Only 435 half-liter bottles were filled in December 2019. - Luis GUTIERREZ
- Wine Advocate (September 2020), 95 pts
"Fondillón is an extraordinary treasure of Alicante, a rare product, made from late harvest, non-botrytised grapes, unfortified, but with a final alcohol of no less than 16%. Intense, aged, but not sweet (deliciously not more than 45g/l). Fab with cheese or dark chocolate. The wines have to be a minimum of 10 years; this release is more than 25 years. The project is a revival by David Carbonell of Vins del Comtat and two local families. Very limited quantities. - Sarah Jane Evans MW"
- Decanter (December 2021, My top 10 Spanish fine wines of 2021), 95 pts
Poggio San Polo Podernovi Brunello di Montalcino is made from Sangiovese.
Intense ruby red in color with garnet hues, clear and glossy. The bouquet exhibits typical aromas of violets and small red berries. Subtle nuances of forest undergrowth, aromatic wood, a touch of vanilla and jammy mixed fruit then give way to subtle hints of coffee. This Brunello is intense, persistent, broad and heady. Full-bodied and warm on the palate, with a densely-woven texture and robust body, it has a persistent finish with well-rounded tannins. The particular features of the terroir at San Polo produce a Brunello with a capacity for lengthy aging, while patient cellaring enhances the wine during ageing in the bottle.
Review:
Lovely purity of fruit with ultra fine tannins and depth, finesse and complexity. Black cherries, cedar and some flowers. It’s full-bodied with very fine tannins that drive the finish. Give it a year or two to open more, but already so enticing. Drink or hold.
-James Suckling 96 Points
The San Polo 2015 Brunello di Montalcino Riserva (with 8,000 bottles produced) is a textured wine with hearty fruit and touches of smoked meat and spice. At its core, the wine offers dark fruit, blackberry and ripe plum. The rich fruitiness of the wine cedes to campfire ash, mahogany and furniture wax. These results are sultry and even a bit flashy, with distant background tones of teriyaki and plum sauce. The wine is fermented in cylindrical oak fermenters and aged in oak for three years. We'll see this bottle hitting the market sometime after February 2021.
-Wine Advocate 95 Points
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