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Chartron et Trebuchet Hautes Mourottes Ladoix Premier Cru 2018
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| Country: | France |
| Region: | Burgundy |
| Winery: | Chartron et Trebuchet |
| Grape Type: | Chardonnay |
| Vintage: | 2018 |
| Bottle Size: | 750 ml |
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Chartron et Trebuchet Hautes Mourottes Ladoix Premier Cru is made from 100 percent Chardonnay.
Ladoix AOC: This AOC (LADOIX) is about 75 % red and 25 % white wine from the commune of Ladoix-Serrigny (Ladoix is old French for “the source”). 11 premier Cru’s, with a production is 33,000 cases of red to 12,500 cases of Blanc. Location is very near the Grand Cru’s of Corton and Corton-Charlemagne.
Tasting Notes:The white wine here is toasty, smoky, with a complex, mineral and long lemony finish……4-6 year aging wine. Ladoix blanc is somewhat rare, and we are only importing 25 cases …
VINEYARD: Rocky and reddish limestone and enough marl to make it ideal for white wines.
Plantations: ----- vines / hectare.
Yield: -- hectoliters / hectare.
HARVEST: Harvest by hand.
VINIFICATION: 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.
AGEING: The wine is aged for 12 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 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 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 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.
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
Chartron et Trebuchet Ladoix Premier Cru is made from 100 percent Chardonnay.
Ladoix AOC: This AOC (LADOIX) is about 75 % red and 25 % white wine from the commune of Ladoix-Serrigny (Ladoix is old French for “the source”). 11 premier Cru’s, with a production is 33,000 cases of red to 12,500 cases of Blanc. Location is very near the Grand Cru’s of Corton and Corton-Charlemagne.
Tasting Notes:The white wine here is toasty, smoky, with a complex, mineral and long lemony finish……4-6 year aging wine. Ladoix blanc is somewhat rare, and we are only importing 25 cases …
VINEYARD: Rocky and reddish limestone and enough marl to make it ideal for white wines.
Plantations: ----- vines / hectare.
Yield: -- hectoliters / hectare.
HARVEST: Harvest by hand.
VINIFICATION: 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.
AGEING: The wine is aged for 12 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...
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 Hautes Mourottes Ladoix Premier Cru is made from 100 percent Chardonnay.
Ladoix AOC: This AOC (LADOIX) is about 75 % red and 25 % white wine from the commune of Ladoix-Serrigny (Ladoix is old French for “the source”). 11 premier Cru’s, with a production is 33,000 cases of red to 12,500 cases of Blanc. Location is very near the Grand Cru’s of Corton and Corton-Charlemagne.
Tasting Notes:The white wine here is toasty, smoky, with a complex, mineral and long lemony finish……4-6 year aging wine. Ladoix blanc is somewhat rare, and we are only importing 25 cases …
VINEYARD: Rocky and reddish limestone and enough marl to make it ideal for white wines.
Plantations: ----- vines / hectare.
Yield: -- hectoliters / hectare.
HARVEST: Harvest by hand.
VINIFICATION: 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.
AGEING: The wine is aged for 12 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 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.
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.
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