Perchaud Chablis 1er Cru Fourchaume is made from 100 percent Chardonnay
Elegant citrus aromas. Concentrated and elegant, combining flavors dried fruit and woody notes. Nice balance between matter and acidity, long and persistent finish.
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.
This is the south facing portion of the slope and very hot, heavy “Fourneaux” or “oven”. 25% barrel fermented.
The wine offers ripe nearly tropical fruit flavors laced with mineral, oak, honey, and good mouth feel.
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.
Very vibrant and incredibly deep and colorful. The nose begins with black cherry, crème de cassis, black and blue fruit and even hints of floral. The French Oak moves in with a colorful spice box nuance with a longer take in the glass. On the palate this wine crescendos with velvet all around. There is an enveloped warmth and richness right away at the focal point in the mouth. Flavors swirl and build and on into the back for a huge finish of ripe blackberry jam.
Light and clear in color. Sharp nose (lemon, green apple), fresh and mineral (flint). There is freshness in the mouth with good acidity, aromas of lime and the typical minerality on the finish, which Chablis is renowned for!
Located in northern Burgundy near Auxerre, the Chablis vineyards are alongside a small river aptly named: the Serein ("Serene").
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.
Exclusively white wine production. Average age of vines: 20 years. The vines are worked using integrated viticulture. Plantations: 10,000 feet / hectare - Yield: 60 hectoliters / hectare.
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 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.
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.
Corinne Perchaud Chablis AOC 2011 is made from 100 percent Chardonnay.
The grapes are 25 years old on average and come from vineyards in the village of Fleys. They are harvested at full maturity and produce a rich and expressive wine.
Classic Chablis like characters of oyster shells, mineral, white flower and ripe fruit aromas of pear and citrus. Delicious and balanced. Rich components in the mid-palate, with a long lingering flavor core. An exceptional wine with more weight and intensity that one expects from village Chablis. Thrilling wine.
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.
Terra Barossa Cabernet Sauvignon Importers Reserve 2012 is 100 percent Cabernet Sauvignon.
The color is a deep red. The nose is lifted with delightful floral notes of wild roses. In addition the nose also shows characters of currants, green beans and roasted capsicum. the palate has intense blackcurrant fruit complimented by coffee, nutmeg and dried herbs. The palate is medium bodied with sweet berry fruits right through to the finish. The seamless tannins are soft and silky, adding further complexity to this well balanced wine.
Drink this one over the next 5 to 7 years.
Jada Jersey Girl is made from 88% Syrah, 9% Viognier, 3% Graciano.
Deep in color with lengthy, mouthwatering aromatics. Ripe blackberries and blueberries with intriguing notes of citrus and stone fruit, surely from the Viognier in this blend, are perfectly in balance with grilled meats, delicate barrel spice, and rich chocolate. The finish is as elegant as the nose, with silky tannins and soft acidity.
The wine has been named in honor of Jack, the owner's lovely wife, Robyn, who was born in New Jersey. Jack loves both Bruce Springsteen’s and Tom Wait’s versions of “Jersey Girl” and don't be surprised if you hear it frequently in the tasting room. It is a great song and Robyn is a great woman, mother, and wife.
At the core of the Jersey Girl is a co-fermentation of Syrah and Viognier, made possible by the similar ripening period for the Viognier and the Estrella clone of Syrah from the Jada Vineyard. This Côte-Rôtie style fermentation adds huge aromatic potential and tannic structure to the blend. In 2017, one other clone of Syrah (383) and Graciano were added to the blend for additional color, spice, and earthy notes. Fermentations ranged from 8 to 23 days using pump-overs in the first third of the fermentation and gentle punch-downs for the remaining time. Aging for 16 months in a combination of large format barrels and special toasts were used to increase structure and highlight varietal characteristics. (21% new french oak, 79% neutral oak)
"The 2017 Syrah Jersey Girl is a Syrah-dominated blend that includes 10% Viognier. Brought up in 21% new French oak, its deep purple color is followed by notes of blackberries, toasted spice, cured meats, pepper, and hints of chocolate. Ripe, rounded, and supple on the palate, with a savory, meaty character, it's beautifully balanced, has fine tannins, and a great finish."
- Jeb Dunnuck (October 2019), 94 pts