Country: | France |
Regions: | Burgundy Chablis |
Winery: | Corinne Perchaud |
Grape Type: | Chardonnay |
Vintage: | 2014 |
Bottle Size: | 750 ml |
Corinne Perchaud Chablis is 100 percent Chardonnay.
A classic Chablis with aromas of ripe white fruits and a taste of rich minerals.
The Vineyards The plots are in Chablis located predominantly on the village of Fleys, but also on the common Chichée and Fontenay, their total area is 13 hectares. They are mostly north and north-west oriented. The ground floor is Kimmeridgian marl consisting clay and limestone. The oldest of of the vines is 35 years. Winemaking After a slight settling, the juice is put in stainless tanks to achieve its fermentation both alcoholic and malolactic. Ther is a long aging on lees to refine the flavors and develop complex flavors. If necessary, we make a collage of Bentonite to remove proteins and a passing cold which eliminates tartar crystals. Then we perform a tangential filtration method friendly to the wine. The wine is bottles between 14 and 21 months after the harvest.
Pairs well with Oysters or shellfish and Sole Meunière.
Corinne Perchaud Chablis 1er Cru Fourchaume is made from 100 percent Chardonnay
Elegant citrus aromas. Concentrated and finessed, combining flavors of dried fruit with slight hints of woody notes. Perfect balance between body and acidity, long and persistent finish. This one is drinking great now, but as with all exceptional Chablis, it is possible to pay it down for years to come.
Made from 35 year old vines. The owners take great care to produce exceptional Chablis wine by keeping the lively Chardonnay fruit and the unique mineral quality imparted by the Kimmeridgian soil, the fruity acidity and bouquet in perfect balance. The grapes are harvested by hand and gently pressed in a horizontal pressoir to ensure the fullest extraction and range of flavors and aromas.
Pair with Scallops Jacques cream, roast veal with oyster mushrooms.
Corinne Perchaud Chablis Premier Cru Vaucoupin is 100 percent Chardonnay.
The vineyard The plots are on the Vaucoupin Chichée village. They are very steep and facing south, their average age is 40 years. The total area is 1.45 hectares. The vines are planted on soil Kimmeridgian marl consisting clay and limestone with dominant clay. Winemaking After a slight settling, the juice is put in to achieve its fermentation tank alcoholic and malolactic. It follows a long aging on lees to bring a maximum of complexity of aromas and flavors. If necessary, we make a collage to bentonite to remove proteins and a passing cold which eliminates tartar crystals. Then we perform a tangential filtration is the filtration method most friendly to wine.
The wine will be bottled 16 months after harvest. The relatively high temperatures at the end of winter allowed an early bud vines in early March. With a hot, dry spring flower took place in good conditions. In July, a hailstorm located did some damage to our Fourchaume plot. July and early August, rainy and stormy brought the water needed for the vineyards. The dry and sunny weather of the second half of August brought the grapes to maturity. The harvest began on September 2 under clement skies.
Pairs well with seafood, shellfish.
Corinne Perchaud Chablis Premier Cru Fourneaux is made from 100 percent Chardonnay.
This is the south facing portion of the slope and very hot, heavy "Fourneaux" or "oven" effect.
The wine is expressive and vivacious with beautiful aromas.
Well-balanced, round and fruity wine with a fine minerality on the finish.
1er Cru Fourneaux is located on the Fleys village and faces the field. the plots are very steep and exposed full south on soil type Kimmeridgian consists of marl clay-limestone with shallow ground and a very stony ground. After a slight settling, the juice starts its fermentation in tank, then ¼ of juice is racked in barrels. Both wines perform their alcoholic fermentation and malolactic and their aging on the lees, separately. The two cuvées are blended six months after harvesting. The wine is then filtered and is bottled 15 months after harvesting. 2013 Conditions and Harvest The relatively high temperatures at the end of winter allowed an early bud vines in early March. With a hot, dry spring flower took place in good conditions. In July, a hailstorm located did some damage to our Fourchaume plot. July and early August, rainy and stormy brought the water needed by the vineyards. The dry and sunny weather of the second half of August brought the grapes to maturity. The harvest began on September 2 under cloudy skies.
Coquille St. Jacques (scallops) with leeks and cream.
Perchaud Chablis Premier Cru Fourneaux is made from 100 percent Chardonnay.
This is the south facing portion of the slope and very hot, heavy "Fourneaux" or "oven" effect.
The wine is expressive and vivacious with beautiful aromas.
Well-balanced, round and fruity wine with a fine minerality on the finish.
1er Cru Fourneaux is located on the Fleys village and faces the field. the plots are very steep and exposed full south on soil type Kimmeridgian consists of marl clay-limestone with shallow ground and a very stony ground. After a slight settling, the juice starts its fermentation in tank, then ¼ of juice is racked in barrels. Both wines perform their alcoholic fermentation and malolactic and their aging on the lees, separately. The two cuvées are blended six months after harvesting. The wine is then filtered and is bottled 15 months after harvesting. 2013 Conditions and Harvest The relatively high temperatures at the end of winter allowed an early bud vines in early March. With a hot, dry spring flower took place in good conditions. In July, a hailstorm located did some damage to our Fourchaume plot. July and early August, rainy and stormy brought the water needed by the vineyards. The dry and sunny weather of the second half of August brought the grapes to maturity. The harvest began on September 2 under cloudy skies.
Coquille St. Jacques (scallops) with leeks and cream.
Chaume Chablis is made from 100% Chardonnay.
Light yellow color. The wine displays aromas of white flowers, honeysuckle, linden, citrus as well as white and dried fruits.
In the mouth, the wine is well balanced with tension and a nice classic minerality found in Chablis.
Perchaud Chablis 2014 is 100 percent Chardonnay.
A classic Chablis with aromas of ripe white fruits and a taste of rich minerals.
The Vineyards The plots are in Chablis located predominantly on the village of Fleys, but also on the common Chichée and Fontenay, their total area is 13 hectares. They are mostly north and north-west oriented. The ground floor is Kimmeridgian marl consisting clay and limestone. The oldest of of the vines is 35 years. Winemaking After a slight settling, the juice is put in stainless tanks to achieve its fermentation both alcoholic and malolactic. Ther is a long aging on lees to refine the flavors and develop complex flavors. If necessary, we make a collage of Bentonite to remove proteins and a passing cold which eliminates tartar crystals. Then we perform a tangential filtration method friendly to the wine. The wine is bottles between 14 and 21 months after the harvest.
The Corinne Perchaud Estate
Corinne Perchaud and her husband Jean-Pierre Grossot began working in the Domaine in 1980, but the estate was originally founded in 1920. They are the third generation of winemakers at this family estate, located in the village of Fleys, in the heart of the Chablis appellation.
"A very good to excellent Chablis producer making some wines in tank and others in barrel; the former are outstanding" - Anthony Dias Blue's pocket guide to wine 2006
The Corinne Perchaud Vineyard
They farm 18 hectares (44.5 acres) of vines: 13 A.O.C. Chablis and 5 hectares Premier Cru. The wines are only tank fermented, except the Fourneaux that gets 25% barrel fermented wine added into the final blend. The owners take great care to produce exceptional Chablis wine by keeping the lively Chardonnay fruit and the unique mineral quality imparted by the Kimmeridgian soil, the fruity acidity and bouquet in perfect balance. The grapes are harvested by hand and gently pressed in a horizontal pressoir to ensure the fullest extraction and range of flavors and aromas.
Faust Cabernet Sauvignon is made from 85% Cabernet Sauvignon, complemented with Merlot, Petit Verdot and Cabernet Franc.
"Cabernet’s classic aromas and flavors star in our 2021 Faust Napa Valley. Delicate violet notes lift the dark fruit on the nose—black currant and briary blackberry—layered with pungent forest botanicals, leafy tobacco, graphite, and toasted spice. The velvet of fine-textured tannins backs expressive red fruit flavors on a complex palate, both sweet and savory with mocha and minerality, juicy ripe fruit and freshness.” — DAVID JELINEK, WINEMAKER
Faust Cabernet Sauvignon—a blend of our Coombsville vineyard fruit with lots from other cool sites in the valley—sets the bar for elegant balance in Napa Valley Cabernet Sauvignon. In 2021, cooler-thanaverage temperatures produced that balance naturally, with flavors and tannins reaching maturity against a backdrop of ideal acidity levels. The wine is deliciously versatile, with generously ripe fruit that makes it an appealing sip on its own, but also enough lively acidity to make it an ideal partner for a range of foods.
The winter of 2021 brought little rain and deepening drought conditions in Napa Valley, setting up a vintage of low yields and small, concentrated berries. At the same time, temperatures from spring through the growing season ran slightly cooler than normal, lengthening the ripening period after veraison. Sugar levels rose very gradually while acidity levels remained high and bright. As a result, the fruit came in with notable flavor intensity, supple and mature tannins, natural complexity—balanced between ripeness and vibrant freshness
Review:
Inviting aromas of ripe blackcurrants and blackberries as well as crushed walnuts, cedar and bark. Full-bodied, creamy and structured with firm, polished tannins. Balanced and even with a lingering finish.
-James Suckling 95 Points
Turley Kirschenmann Vineyard Zinfandel is made from 100 percent Zinfandel.
Organically farmed, own-rooted, head-trained and dry-farmed vines planted in 1915 in the silica-rich sandy soils of the east side of the Mokelumne River AVA. Marking the 10th vintage of this wine, bright ripe red fruits, raspberry preserves, and white pepper burst forth from the glass. Precise on the palate like a perfectly seasoned piece of meat, with more red berries and a sumptuously complex texture.
Review: