Jean Chartron Clos de la Pucelle Puligny-Montrachet Premier Cru is made from 100 percent Chardonnay.
The scent of flowering linden and acacia trees provides a heady nose to this wine. Initial flavours are charming, suggesting vanilla-based patisseries. The mineral backbone of the wine only suggests itself in the slightest hint of salinity. A wine to be patient with and preserve.
The 2021 Puligny-Montrachet Clos de la Pucelle Ter Cru, which is half the normal yield, spors a very subtle reduction on the nose, but there is fine delineation and focus here. The palate is well balanced with gaod weight, lime mixed with tangerine and nectarine, crisp acidity with a lightly spiced finish. There i real nobility evident here.
-Vinous 92-94 Points
Bertrand Bachelet Chassagne Montrachet Premier Cru Morgeot is made from 100 percent Chardonnay.
The Chassagne-Montrachet appellation is located in the southern part of the Côte de Beaune and produces mainly white wines.
'Morgeot' is located in the south of the village, characterized by compact limestone soil containing iron oxide, which gives the soil its particular red-brown color.
The wine offers a golden color, a subtle nose of white flowers and honey notes. Full-bodied and well-structured on the palate.
The softness of the Chardonnay on the palate makes an interesting pairing with cooked foie gras; it also sits well with lobster, spiny lobster, or even morel mushroom dumplings or Bresse chicken in a cream sauce.
"Very unique lime, stone and smoke aromas follow through to a medium body with a tangy finish. Stone and mineral undertones. Dense. Layered, yet vibrant. Fantastic. Drink or hold."
James Suckling (September 20th 2021), 95 pts
The Domaine Joseph Voillot Volnay Les Fremiets Premier Cru is from a parcel that is up-slope, and the wine is very calcaire, or limestony; you literally taste the stone in this elegant, intensely perfumed wine. Pair with veal filet mignon, squab, beef steak and roast duckling.
I really like this terroir and the 2021 is an absolutely classic example of this fine premier cru, offering up a refined and pure bouquet of black plums, dark berries, coffee bean, a complex base of dark soil tones, a nice touch of new oak and plenty of upper register smokiness. On the palate the wine is pure, full-bodied and very elegant in profile, with a superb core, lovely soil signature, ripe, suave tannins and a long, vibrant and complex finish. Fine, fine juice. 2033-2080.
93 pts- John Gilman, View from the Cellar #102
Tim Atkin 93 Points
Florence Cholet Auxey-Duresses Rouge Premier Cru Les Ecussaux is made from 100 percent Pinot Noir.
The nose expresses a nice bouquet of black fruits, cherry and violet. The mouth provides a rich and supple wine with a good tannin structure.
Trouillet Lebeau Pouilly Fuisse Premier Cru Pouilly 2021 is made from 100% Chardonnay.
This wine, now sold under the Premier Cru Pouilly AOC, is not new to our portfolio. This wine used to be called “Coeur de Pouilly” and it was the estate's latest Pouilly-Fuissé cuvée. Starting with the 2021 vintage, this climat is now officially classified as Premier Cru !
It comes from the best plots located in the heart of the appellation and aged in oak barrels. The wine shows a pale yellow color with deep golden highlights, an aromatic and complex nose with fruity (fresh almond, apricot) and floral (violet) notes. Powerful and fleshy in the mouth, it reveals notes of lime trees, cinnamon, honey and has a good aromatic persistence.
Enjoy it with poultry, such as Poulet de Bresse (blue-footed chicken) or with strong fish, such as pike or bass.
Trouillet Lebeau Pouilly-Fuisse Aux Chailloux Premier Cru is made from 100% Chardonnay.
This Pouilly-Fuisse is produced from 60 year old Chardonnay grapes (among the oldest of the domaine) that are grown in the foothills of the Solutre Rock on the parcel called "Chailloux" - the name means in old French clay and rounded “chailles” or stones. They play a significant role in the composition of the soil as they bring minerality to the wine.
The wine offers beautiful aromas of red juice orange and spices. Ample in the mouth, rich and full, with a fresh finish on citrus fruits.
Excellent with poultry and fresh water fish. Delicious also with goat cheeses.
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...
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.
The origin of Lot C-91 began in the fall of 1969 when Joe Heitz created this one-off cuvée, which was very normal in those days, as a more premium version of his already iconic Napa Valley Cabernet Sauvignon bottling. Joe envisioned Lot C-91 as a greater step up in quality from the Napa Valley Cabernet Sauvignon, with a higher quality of fruit sourcing, coming exclusively from the sought-after single vineyards of Heitz Cellar.
Lot C-91 is the culmination of 50 years of tireless effort, trial and error, and the continual desire to make a unique expression of the heralded vineyards of Heitz Cellar.
Wow. Such a racy and exciting nose! This is quite agile and nimble, full of red and blue berries in the forefront, then complemented by spiced orange, earl grey, red plums, potpourri, savory plums and chocolate. Tense and elegant on the palate, which is all about succulent red berries, nuance and texture. Nothing redundant here. A great Napa cabernet sauvignon that has real definition. A beauty by all accounts!
-James Suckling 96 Points
In 1969, Heitz produced a one-off cuvée called Lot C-91. It was thought of as an elevated version of the Napa Valley Cabernet – a 'best of the best' blend from sites throughout Napa. After a bottle of the '69 turned up and turned heads at a Heitz wine dinner, the winemaking team decided to produce a modern iteration. It's comprised of vineyards in four AVAs: Rutherford (34%), Oakville (34%), Howell Mountain (17%) and St Helena (15%). The dazzling nose instantly shows off the component from Martha's Vineyard and on the palate it walks the line between succulent, powerful, herbal and floral, showing none of the heat of the 2017 vintage. As of June 2020, this was still a barrel sample, while many Napa 2017s are already on the market.
-Decanter 96 Points
Morlet Family Vineyards Mon Chevalier Cabernet Sauvignon is made from 94% Cabernet Sauvignon, 4% Cabernet Franc, 1% Malbec and 1% Petit Verdot .
Located on the hillsides of Knights Valley, near Calistoga, this vineyard benefits from its proximity to Mount St. Helena, whose warm and windy climate is ideal for the long ripening of the Bordeaux red varietals. Handcrafted by using classical winemaking techniques, this special wine is dedicated to our son, Paul Morlet.
Dark red with a hue of purple. Intense and complex bouquet of red, black and blue berries intermixed with notes of blueberries, minerals (graphite, wet river rocks) licorice, fresh blond tobacco and a hint of lavender. Full bodied, the palate is reminiscent of the nose, with a richly tannic yet round frame and a great intensity. The hillside tannins and the classical aromatic complexity create a harmonious ensemble, leading to a very long and elegant finish. Built to age for decades, this collectible wine opens up after a few years of cellaring and is particularly representative of this special vineyard from the hillside of Knights Valley. Mon Chevalier features the interaction of the loamy, well drained and rocky volcanic soil, the typical sunny mountain climate and the low-interventionistic Morlet winemaking approach.
Propietary Name Mon Chevalier
Name Meaning My Knight Named after our son, Paul Morlet
Varietal composition 86% Cabernet Sauvignon, 8% Cabernet Franc, 3% Merlot 2% Malbec and 1% Petit Verdot
Type of wine Vineyard designated
Appellation Knights Valley
Vineyard singularity Morlet Family Estate Hillside 1100-1200 feet elevation Rhyolitic, loam & volcanic ash
Typical harvest date End of October
Picking Manual, small lugs, refer truck
Sorting Cluster by cluster, berry per berry
Fermentation Through native yeast Tank and Puncheons
Upbringing 16 months French oak from artisan coopers
Cellaring time Decades
Serving Room temperature
The estate-grown 2016 Cabernet Sauvignon Mon Chevalier is a blend of 94% Cabernet Sauvignon, 4% Cabernet Franc, 1% Malbec and 1% Petit Verdot. Very deep purple-black in color, it charges forth with intense notes of crushed black cherries, black berry preserves and cassis scents with touches of spearmint, Indian spices, espresso and dried lavender plus a waft of roses. Full-bodied, the palate reveals incredible restraint, slowly revealing earth and black fruit layers framed by firm, grainy tannins and just enough freshness, finishing very long and spicy.
-Wine Advocate 96+ Points
Moving to the top releases, the 2016 Cabernet Sauvignon Mon Chevalier comes from Knights Valley and was brought up in puncheons. A gorgeous bouquet of sandalwood, violets, loamy earth, and incense as well as some iron-laced black and blue fruits flow to a rounded, supple, incredibly textured Cabernet that has sweet tannins, a stacked mid-palate, and a great finish. It’s already terrific yet will keep for 20-25 years or more.
-Jeb Dunnuck 96 Points