Perchaud Chablis Premier Cru Fourneaux 2015

Corrine 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.

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.

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.

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.

The nose offers rich and intense aromas of rose petals and litchi. The wine is well-structured and generous in the mouth with subtle notes of dried fruits and honey. A long mineral finish.

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.

A great match with fine fish in creamy sauce or white meat stuffed with mushrooms. The complex and subtle aromas make this wine and ideal accompaniment to delicate and refined seafood dishes - lobsters and crayfish. Let it age a little and its richness will be appreciated with foie gras.

Review:

"A stony, minerally undercurrent knits the ripe peach, apple and honey flavors together, while the bright structure keeps this focused. Shows fine balance and length. Drink now through 2023. – B.S."

- Wine Spectator (November 30th 2017), 92 pts