Michelet Petit Chablis is made from 100 percent Chardonnay.
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.
William Fevre Les Preuses Chablis Grand Cru is made from 100 percent Chardonnay.
Chablis Les Preuses Grand Cru has a floral nose, with fruity aromas enhanced by intense mineral notes and developing lightly smoky touches. Very round on the palate, both full-bodied and refined.
Pairs well with fish, shellfish and other seafood, poultry and white meat, all grilled or in a cream sauce.
The 2020 Chablis Grand Cru Les Preuses is, if anything, even more electric than the formidable Valmur, wafting from the glass with notions of citrus oil, freshly baked bread, oyster jus and wet stones. Full-bodied, satiny and chiseled, it's racy and intense, with a bright spine of acidity and a long, intensely saline finish.
- Robert Parker's Wine Advocate 95 Points
From 1.5ha on soils that are high in clay content above Bougros, together with 1ha just above Bouguerots. Distinct precision here, not a blockbuster but intense and focused. Lovely crystalline fruit and will age beautifully
-Decanter 95 Points
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.
Domaine Louis Moreau Chablis Vaillons Premier Cru is made from 100 percent Chardonnay.
Chablis achieves its highly distinctive mineral character due to its cool northerly climate and its highly calcareous soil. The Domaine Louis Moreau Chablis Vaillons Premier Cru is a generous, fleshy and lively wine that displays a beautiful balance of minerality, fruitiness and elegance.
Chablis, with its steely character and fresh citrus flavor, pairs well with white fish and shellfish and its naturally high acidity can counterbalance cream-based sauces. Unoaked Chablis lends itself well to vegetables, starches, Comté, or fresh goat cheese.
Argot Bastard Tongue Pinot Noir is made from 100 percent Sonoma Pinot Noir.
Inheriting an unbroken string of success, the “Bastard Tongue” arrives fully-formed and ready to impress. Always a blend from multiple Pinot Noir vineyards, this iteration of “BT” was selected from three distinct sites, each making their own unique contribution of Sonoma County terroir to the wine’s character.
Exploding forth on a tidal wave of high-toned, intense red and black fruits, this is a Pinot Noir that no stemware can contain. The palate’s profound depth is balanced by an inherent freshness, allowing the wine to crackle with brambly energy, while sustained by bass notes of underbrush, black tea, pie spice and baker’s chocolate. A formidable rendition of “Bastard Tongue”, and a deserving successor to its line.
Night harvested by hand throughout September, cluster and berry sorted by hand, de-stemmed, no crushing. 7-day cold soaks, followed by native fermentation in open-top bins. Average time on the skins, 14 days. Aging 20 months in French oak, 100% new. Never racked prior to bottling. Bottled unfined, unfiltered.
Very versatile for pairing. Goes well with grilled meat, vegetable, fish, poultry and cheese.
Pale to medium ruby-purple in color, the 2020 Pinot Noir Bastard Tongue comes bounding out with energetic notes of black cherry compote, black raspberries, and pomegranate with a beautiful undercurrent of violets and dark chocolate. The full-bodied palate is vibrant and pure, with fine-grained tannins and a lively backbone, finishing very long and perfumed. This is perhaps the best 2020 Pinot I've tasted!
-Wine Independent 96 Points
Avennia Gravura Red Blend is made from 48% Cabernet Sauvignon, 41% Merlot, 11% Cabernet Franc
Gravura is our ode to the Graves AOC of Bordeaux, emphasizing a harmony of Cabernet Sauvignon and Merlot. The name is a play on an artisan printing technique, and on the Bordeaux region of Graves, which features similar blends. Featuring more Merlot and with the addition of Red Mountain fruit, this wine is designed to be more generous and voluptuous in style, while still remaining complex and balanced.
Gravura Tasting Notes: Beautiful nose of red and black fruits, some savory leaf notes, mocha, pencil shavings. The palate is elegant and balanced, almost pretty: raspberry, black and red currants, milk chocolate and caressing tannins. Finish medium-long and ethereal.
Michelet Courtaullt Chablis AOC is made from 100% Chardonnay.
Golden colored and very aromatic with 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.This Chablis is produced from vineyards located on slopes benefiting from a mainly south, southwest sun exposure in villages of the Northwestern part of the Chablis area (Lignorelles, Beine, Villy and Chablis).
Ideal as an aperitif, the wine is an excellent companion to seafood, smoked salmon for example.
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.
Domaine Meo-Camuzet Corton Les Perrieres Grand Cru 2020
Your first impression of Les Perrieres is that of a typical Corton, as it is so frequently described: austere, slow to mature, tannic. But that impression should be moderated because the wine is apparently multifaceted: frankness, certainly, but also an underlying structure that lines the palate and a finish marked by minerality. There's no heaviness, which facilitates the expression of this complexity. A long ageing period is certainly beneficial.
One of the highlights of the range this year is the 2020 Corton Grand Cru Les Perrières, a vibrant, mineral wine evocative of wild berries, forest floor, rich spices and rose petals. Medium to full-bodied, concentrated and vibrant, with beautifully refined tannins and a long, penetrating finish, it's well worth seeking out.
Robert Parker's Wine Advocate 93-95+ Points
When the founding fathers of the Napa Valley carved out new sub-AVAs (American Viticultural Areas) in the 1980s, Soda Canyon Ranch was not yet on anyone’s map. The vineyard is neighbored to the northwest and west by the winegrowing districts of Stags Leap District and Oak Knoll District, respectively, which were among the early pioneers of California Cabernet Sauvignon to attain global fame. To the northeast and southeast—and further off the beaten path—were Atlas Peak and Coombsville, thought to be the next frontiers for the emerging wine-producing region.
This opulent wine has a broad and balanced mid-palate, notes of vanilla and blueberry, a dried floral character and chalky tannins. Anise and cherry lift the palate to a beautiful, lingering finish. In both aromatics and palate, this is an elegant vintage worthy of cellaring for years to come.
The winter of 2019 was marked by cold, foggy days in Napa Valley. Well-drained soils of Soda Canyon Ranch and steady, purposeful farming decisions mitigated the rainy and wet conditions as they persisted into spring. After months of ever-shifting weather, the vines were greeted by a consistent, warm and dry summer plus a mild harvest season, resulting in bright and ethereal fruit. Once blended, the 2019 vintage rested in French oak barrels for 16 months.