Domaine Charles Pere & Fille Volnay 1er Cru Fremiets 2015
6 bottles with free shipping for: $390.00
12 bottles with free shipping for: $708.00
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| Country: | France |
| Region: | Burgundy |
| Grape Type: | Pinot Noir |
| Winery: | Charles Pere & Fille |
Domaine Charles Pere & Fille Volnay Premier Cru Fremiets is made from 100 percent Pinot Noir.
Terroir Soil : Very thin soil with rocks near earth's surface Exposition : South East Average age : 30 years Surface area : 0.6 hectare Yield : 38 hl/ha
Winemaking:Fully destemmed, then vatted for about 15 days and aged in French oak barrels for 18 months. Grapes are picked by hand and transported in small crates in order to prevent berries from being crushed. With the same concern for quality, bunches and grapes are sorted again as soon as they reach the cellar.
Tasting notes: Nice shades of violet and garnet red. On the nose, violet and cherry notes. A wine with a good attack, silky tannins, elegance and, above all, nice length.
Food pairing suggestions: It perfectly complements venison marinade, Bresse chicken.
Review:
From the Pommard side of Volnay, this wine straddles the smoothness of a Volany with the structure of a Pommard. It offers both immediate richness and ripe black fruits along with a core of dark tannins that will allow this wine to age. Drink from 2022.- Wine Enthusiast 91 Points
In the heart of the Hautes Côtes de Beaune appellation, Charles Père et Fille is a family-owned and operated estate based in Nantoux. A multi-generational domaine that gained momentum in the 1960s with the purchase of new vineyards and that start of bottle sales in France. In the 1980s, François’s son Pascal Charles joined the estate team. Together, they expanded the estate, planting new vines and replanting vineyards. Today Pascal and his daughter Pauline manage the domaine, which now covers 14 hectares under various appellations. Following traditional methods, they harvest all grapes by hand, de-stem and leave in whole clusters for vinification.
The Estate works with environmentally-friendly pest management methods and controlled yields. Treatments are applied sparingly that best respects the local biodiversity and the vines. The overall objective for Pascal and Pauline is to preserve the individual terroirs in each vineyard and to have the best expression vintage after vintage.
Domaine Odoul-Coquard Nuits-Saint-Georges Aux Saints-Jacques is made from 100 percent Pinot Noir
This wine is made from 70-year-old vines that were inherited from Sebastien's grandmother. The wine is aged for 12 months in Allier barriques (95% Francois Freres) for 1 year (50% new, 25% 1 yr-old, 25% 2 yrs-old). Aux St. Jacques is located in the northern part of the Nuits-Saint-Georges appellation, just south of Vosne-Romanée.
A wine that is very representative of the Nuits Saint Georges terroir. Strong, with firm tannins and a lingering finish. Ideal to wait for 3 to 5 years before tasting. A great pairing with mature cheeses and spicy meals.
Review:
Dense and smoky, revealing black cherry, blackberry, earth and sandalwood flavors. Balanced and long, with a tactile finish. Best from 2019 through 2029. 30 cases imported.- Wine Spectator 91 Points
Domaine Charles Pere & Fille Pommard is made from 100 percent Pinot Noir.
Wine-making
The Pommard is a selection of seven different parcels, each fermented separately, with the final blend made at the end of aging to create the best expression of soil diversity. Fully destemmed then placed in vats for 15 days and aged for 18 months in French oak barrels.
Tasting notes
A deep ruby-purple color, the Pommard nose reveals blackberry and blueberry notes with a touch of ripe plum and cherry pith. The mouth provides firm tannins that melt across the finish, with beautiful persistent structure good for
ageing. Food pairing suggestionsIt will goes very well with coq au vin, premium beef cuts and hard cheeses
Soil : Ancient alluvial soils to well drained pebbly clay & limestone soils in the center slope, and mix of Jurassic marl, brown calcic and limestone soils
Exposition : South East
Altitude : 250m to 330m
Average age of vines : 35 years
Surface area : 1.4 hectares
Yield : 40 hl/ha
Review:
While this wine has some of structure to be expected from a Pommard, it is more about rich, black fruits and ripe berry flavors. Blended from seven different parcels, it is ripe, generous with tannins that are well integrated into the layers of fruit. Drink this full-bodied wine from 2022. - Wine Enthusiast 92 points
Charles Thomas Chateauneuf du Pape Rouge 60% Grenache, 20% Syrah, 10% Mourvedre, 10% Cinsault.
The wine is produced from vineyards located in the town of Orange. The soil is made of rolled pebbles and sand.
Charles Thomas Chateauneuf-du-Pape rouge displays a very deep garnet red color. On the nose it reveals a bouquet of small red berries and hints of spices. The palate is round, full and rich.
Right after harvest, the grapes are destemmed and sorted at the winery. Then, the grapes are gently crushed and goes into fermentation tanks for 15 days in controlled temperature tanks. It is then pressed slightly and matured for a few months in order to preserve the richness of the aromas.
Charles Thomas Châteauneuf-du-Pape is sourced from different grape growers in the AOC. The idea is to have a wine made with grapes coming from all the different soils type found in Châteauneuf. As a matter of fact, soil and subsoil can be very different.
To generalize, one can say there is limestone soil in the (rocky) western part of Châteauneuf-du-Pape; sand and clay soil covered with large stones on the plateaus; mixed sand, red and grey clay, and limestone in the northern part of the appellation; less stony soil alternating with marl in the east; and shallow sand and clay soil on a well-drained layer of gravel in the south. The large pebbles contribute to the quality of the vines and grapes by storing heat during the day and holding water. Our Charles Thomas Châteauneuf-du-Pape is using grapes coming from all these soil types in order to offer a broader approach to what this AOC is all about.
Game, duck, guinea fwl, pigeon, osso bucco, eggplant quiche and flavorful cheeses.
Alain Jaume Domaine du Clos de Sixte Lirac is made from 50% Grenache, 35% Syrah, 15% Mourvedre
An intense red garnet color. On the nose, aromas of red and black ripe fruit (kirsch and wild blackberry). The mouth is full, with aromas of blackcurrant liqueur and spice. Tannins are both harmonious and elegant thanks to the fleshiness of the wine. Hints of licorice and vanilla on the finish, which gives the wine length and complexity.
Soil type LIRAC vineyard is facing Chateauneuf du Pape, opposite side of the Rhône river. As showed by the picture and following geologist George Truc, soils are almost similar in both side. They are marked by the violence wrought by the Rhone river. It consists of a layer of marine molasses of the Miocene period covered by alpine alluvium. The presence of a great number of rounded stones known as "galets" in the earth is evidence of the time when the Rhone, then a torrent, tore fragments of rock from the Alps and deposited them on the plain. LIRAC is one of the up-coming best area from the southern Rhône valley, as it delivers outstanding wines. Winemaking & ageing Traditional wine-making in stainless still vats. Hand sorted bunches, crushed and destemmed grapes. Fermentation temperature : 30°C. 18 days of vatting with pigeages.
Review:
"The 2015 Lirac Clos de Sixte comes from an appellation that shares a similar terroir with Chateauneuf du Pape, yet is located just across the river, on the western side of the Rhone. It’s a serious, large scaled, voluptuous effort that that has lots of ripe tannin, a bid mid-palate and copious amounts of blackberries, black cherries, scorched earth, licorice and roasted herbs. One of the bigger boned and concentrated reds in the lineup, it will have a decade of longevity. - Jeb Dunnuck"
- Robert Parker's The Wine Advocate (Issue 227, October 28th 2016), 91-93 pts
Betz Family Pere de Famille is 90% Cabernet Sauvignon, 6 % Merlot 4% Petit Verdot
Review:
"Tasted as a barrel sample, the 2015 Cabernet Sauvignon Pere de Famille is a head turner offering a detailed, mineral-laced, full-bodied, fresh and elegant style that doesn’t lack for oomph or structure. It has classic notes of cassis, smoked tobacco and graphite, with nicely integrated acidity and a great, great finish. The team commented that the use of the optical sorter really helped with this vintage. - Jeb Dunnuck"
- Robert Parker's Wine Advocate (Issue #231, June 2017), 93-96 pts
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.
Chartron & Trebuchet Chablis Premier Cru Montmains is made from 100% Chardonnay.
Aged on the lees for 10 months. No Oak.
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.
Chartron et Trebuchet Chablis 1er Cru Montmains has subtle lemony and floral notes that open out onto more mineral nuances. The attack is frank and precise, with a remarkable finish. Aromas of chalk, jasmine and lemon confit embellish the mouth.
Average age of the vines is 20 years old
Wine was slightly filtered before bottling.
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.
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Begude Bandol Blanc is made from 80% Clairette, 10% Rolle and 10% Ugni Blanc
Pale yellow color with bright highlights.
Expressive aromas of citrus fruits. Juicy, fresh, fleshy and opulent on the palate, it is precise and elegant with ample texture, good acidity and great balance fruit /alcohol.
Organic Agriculture
Yields: 20hl/ha
Average age of the vines: 30 years
Manual harvest in small crates.
Double sorting, total destemming.
Molding and pressing of the grapes prior to alcoholic fermentation.
Vinification in vats and aging in oak barrels (one-year old) for 6 months.
Pairs well with white meats, grilled fish, shellfish, vegetables, tapenades. Exotic and Mediterranean cuisine.
Gagliasso Torriglione Barolo is 100% Nebbiolo
Aged 12 months in French Oak barrels (50% new, 50% second use), then the wine is blended in big 2500 liter foudre for 18 months. And finally, the wine is aged in the bottle for 12 months before release.
The wine offers a free range of blackberry, cassis, tar, leather and tobacco-like aromas. But, in the mouth you'll taste the jamminess and maturity of the fruit. It's a smooth, soft wine with a long strawberry fade.
Average density of vines: 5500 vines per hectare Classical Guyot method with medium-short pruning; vineyard with south exposure with medium slope. Green harvest in two different times with reduction of grapes with a production per hectare around 5500 kg . Torriglione grape are harvested very ripe with a meticulous selection; the fermentation took place in stainless steel vats with temperature controlled. The fermentation is around 33-34°C with 15-17 days of maceration ; malolactic fermentation took place spontaneously in stainless steel vats. After malolattic fermentation the wine stay for 12 months in French barrels, 50% new oak and 50% 2 years; after this period the barrels are blended in big barrels of 2500 liters for 18 months. The wine is bottled and refined for 10-12 months.
