" We don't sell the wine without touching the vine "
Courtault Michelet Chablis Grand Cru Valmur 2015
No longer available.
| Country: | France |
| Region: | Burgundy |
| Winery: | Courtault-Michelet |
| Grape Type: | Chardonnay |
| Organic: | Yes |
| Vintage: | 2015 |
| Bottle Size: | 750 ml |
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Golden color. White flowers, fresh, lime and citrus aromas. Pleasant mouthfeel, supple, crisp, fruity flavors.
Machine harvested at full maturity (around Sep. 25th - lasts 12-18 days); pneumatic press; fermentation in temperature controlled stainless steel tanks for 8-10 days; M.L (2 months after the harvest); aging on the lees until February; racking; fining if necessary; cold stabilization; filtration right before bottling in April.
Ideal as an aperitif, the wine is an excellent companion to seafood.
Chateau Batailley Grand Cru is made from 78% Cabernet Sauvignon, 19% Merlot, 2% Petit Verdot & 1% Cabernet Franc.
Château Batailley is a winery in the Pauillac appellation of the Bordeaux region of France. The wine produced at the estate was classified as one of eighteen Cinquièmes Crus (Fifth Growths) in the Bordeaux Wine Official Classification of 1855.
Garnet-purple colour. Rich and expressive nose, fruity with notes of spices, smoke and vanilla. On the palate, this wine is supple, round, well balanced, with good acidity, a nice fruitiness and nice notes of leather and cedar. Long elegant finish.
Review:
The 2010 Batailley repeated its magnificent showing when poured at the chateau. It has a detailed bouquet of blackberry and cedar, quite backward and seemingly having advanced lite since | tasted in in April 2016. The palate remains full of tension and brimming with energy, delivering classic cedar and tobacco notes toward the persistent finish. Batailley can produce wines that live many decades, and this is clearly one of them. Tasted at the property. Drink 2020-2050
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Chateau Talbot Saint-Julien Grand Cru Classe is made from 69 % Cabernet Sauvignon, 26 % Merlot, 5 % Petit Verdot.
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Review:
"Rich aromas of blackcurrant, blackberry, chocolate, tobacco and licorice. Oyster shell, too. It’s full-bodied with firm, well integrated tannins. Polished, silky layers with a long finish. Gorgeous ripe and bright fruit in the center palate. Best in a long time. Try from 2025."
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Chateau Talbot Saint-Julien Grand Cru Classe is made from 69 % Cabernet Sauvignon, 26 % Merlot, 5 % Petit Verdot.
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Perchaud Chablis Premier Cru Fourneaux is made from 100 percent Chardonnay.
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Coquille St. Jacques (scallops) with leeks and cream.
Product Description
Golden color. Very aromatic. White flowers, fresh fruit, lime, citrus aromas as well as a bergamot. Pleasant mouthfeel, supple, crisp, fruity flavors. There is a touch of acidity, revealing a deliciously integrated minerality.
Machine harvested at full maturity (around Sept. 25th - lasts 12-18 days); pneumatic press; fermentation in temperature controlled stainless steel tanks for 8-10 days; M.L (2 months after the harvest); aging on the lees until May (3 month extra compared to the Petit Chablis); racking; fining if necessary; cold stabilization; filtration right before bottling in July.
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Winery: Courtault-Michelet
Domaine Courtault-Michelet Estate
This is a new Estate, founded by Stephanie Courtault and her husband Vincent Michelet.
Stephany is the daughter of Jean Claude Courtault, who runs a family winery founded in 1984. Jean Claude arrived in Lignorelles in 1974 to work as a vineyard manager for one of the village's wine estates. In 1984, JC Courtault purchased 1.5 hectare of 4 year old vines in the Chablis area. Then, he rented a piece of land in the Chablis appellation area that he planted with the help of his wife, Marie-Chantal. This dynamic estate aims to fuse tradition with modernity.
Date Founded: 1984
A native of Touraine, Jean-Claude Courtault arrived at Lignorelles in 1974 to work as Vineyard Manager for one of the village's wine estates.
In 1984, JC Courtault seized the chance to buy 1.5 hectares of 4 year old vines in the Chablis area. Next, he rented a plot of land in the Chablis appellation area, which he then planted up with the help of his wife, Marie-Chantal. And so the Estate Jean-Claude Courtault came into being.
JC Courtault enlarged and worked his vineyard over time, whilst still fulfilling his duties as Vineyard Manager. He began producing wine, and in 1987, the process of bottling and marketing started. That year's wine was rewarded with a gold medal at the "Concours Général des Vins de Paris" competition. This medal was just the first of many awards and prizes that have punctuated JC Courtault's career, a mark of the quality and consistency of his wines.
The 1994 edition of the Guide Hachette gave something of a commercial boost to the Estate Jean-Claude Courtault, after it awarded the 1992 Chablis a favourite buy distinction.
In 1995, with the estate boasting a dozen hectares of Chablis and Petit Chablis, Jean-Claude Courtault decided to devote himself to wine-growing on a full-time basis. He built a wine storehouse that included all the features necessary for optimal operating efficiency.
The estate has continued to develop its vineyard and now boasts a total of 17.60 hectares in production. This development drive is due to continue, with the arrival of Stéphanie, daughter of JC and MC Courtault, and her husband, Vincent Michelet. From now on it will be up to them to take up the challenge of producing Chablis wines.
The estate produces three of the four appellations found in the Chablis wine-growing region : Petit Chablis, Chablis, Chablis 1er Cru and Chablis Grand Cru Valmur
Some 50,000 bottles are sold in France and abroad.
Domaine Courtault-Michelet Vineyards
The wines of the Estate Jean-Claude Courtault are particularly renowned for their strong fruit character, the wine-grower's signature, if you like. These wines are regularly singled out for their quality, as can be seen in the Guide Hachette and various competitions - concours de Paris, Mâcon, Vignerons Indépendants. The Estate Jean-Claude Courtault sells and produces wines that have come from the estate's own vines.
The estate's vines are planted in accordance with the tradition of the Lignorelles area, in other words, every 5 rows, sufficient space is left for a tractor to pass. Planting density is on average around 6000 to 7000 vines per hectare, roughly equivalent to the mean for the Chablis wine-growing region.
This vineyard is sited on relatively hilly ground. Some plots have required considerable work on them before planting, with gradients of up to 1 in 2.5 (40%) possible. The oldest plots have 35 year-old vines.
Grape Harvest generally begins at the end of September and lasts between 12 to 18 days, depending on the year. Our main aim is to harvest the grapes at their optimal ripeness. This allows us to obtain a higher sugar content in the grapes whilst still maintaining pH and acidity at the levels needed to make a well-balanced wine.
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Thibaut-Janisson Blanc de Chardonnay is made from 100% Chardonnay
Appellation 100% Virginia
Winemaking Notes The grapes are handpicked in small baskets late August and are gently pressed as whole clusters. After a settling of 24 hours, the juice is inoculated with selected Champagne yeast and ferments in stainless steel tanks at low temperature. Once the fermentation is over, the wine ages on the fine lees until the spring of the following year. The blend is then put together and cold-stabilized prior to bottling. The bottling occurs in the spring when the cellar temperature is conducive to a second fermentation in the bottle. The now sparkling wine will age on the yeast for over 24 months. At disgorging, a small amount of dosage liquor is added in order to balance the natural acidity.
Clean, crisp and refreshing! With scents of white flowers, apples and pears. This sparkling wine is elegant and complex with vibrant aromas, and fine active streamers. The depth of complexity is elegant and the intricate nuances of the terroir fill the nose and stimulate the palate. It’s full of youthful, bright and alert acidity.
Average age of the vines: 30 years old (between 20 and 60 years old). Skin contact maceration: between 2 and 5 days depending on the parcels.
Beaujolais-Nouveau has been very popular with almost every Thanksgiving dish - from turkey to ham, green beans to mashed potatoes, and gravy to cranberry sauce.
The Beaujolais Villages Nouveau is deeper red, with flavors reminiscent of strawberries and roses, plus a mineral component. Fragrant and medium bodied; refreshing with a tart finish. Beaujolais Villages Nouveau is meant to be consumed young, within 5-7 months.
Beaujolais Nouveau originated about a century ago as a 'vin de l'année' - a cheap and cheerful drink produced by locals to celebrate the end of the harvest season. The Beaujolais AOC was established in 1937, and after WWII, the wine was sold outside of the area. By the 1970's, Beaujolais Nouveau day was a national event.
he region of Beaujolais is 34 miles long from north to south, and 7 to 9 miles wide. There are nearly 4,000 grape growers who make their living in this picturesque region just north of France's third largest city, Lyon.
The Gamay grapes that go into Beaujolais Nouveau are handpicked, as are all the grapes in the Beaujolais. Beaujolais & Champagne are the only vineyards where hand harvesting is mandatory. Gamay (Gamay noir Jus Blanc) is the only grape permitted for Beaujolais.
Beaujolais Nouveau cannot be made from grapes grown in the 10 crus (great growths) of Beaujolais; only from grapes coming from the appellations of Beaujolais and Beaujolais-Villages. Approximately 1/3 of the entire crop of the Beaujolais region is sold as Beaujolais Nouveau.
Nouveau is made with carbonic maceration, or whole-berry fermentation. This technique preserves the fresh, fruity quality of the grapes without extracting bitter tannins from the grape skins.
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