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Wine from Burgundy

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Bavencoff Bourgogne Pinot Noir 2016

Bavencoff Bourgogne Pinot Noir is made from 100 percent Pinot Noir.

Color of medium intensity, purplish in its youth at present, changing to ruby then garnet, after several years in the bottle.
The nose offers intense aromas of cherries, kirsch and fresh strawberry. The palate is the perfectly balanced between round tannins and an elegant freshness. It is harmonious and medium-bodied with a silky and elegant texture and a delicious lingering finish.

Alcoholic fermentation in stainless tanks for 3 weeks. Malolactic fermentation : 80% in stainless tank and 20% in one year old casks (Allier).Manual harvest.
Produced from 100% Pinot Noir planted on clay and limestone soils.

Grilled or boiled red meats, roasts, mild game, soft cheeses like Camembert and Brie.

Bavencoff Meursault Blanc 2017

Bavencoff Meursault Blanc is made from 100 percent Chardonnay.

Meursault shows a green golden color, leaning towards bronze as it ages. Limpid and brilliant, it exhibits silver highlights. The young wine is redolent of toasted almonds and hazelnuts in a floral and mineral (flint) setting. Butter, honey, and citrus fruits are also present. On the palate it is rich and fat with a cheerful and appealing taste of hazelnut.

Aged in French oak barrels (50% new).

Noble and fine-textured fish or meat, blue cheeses and foie gras.

Bavencoff Meursault Blanc Premier Cru 2015

Bavencoff Meursault Blanc Premier Cru is made from 100 percent Chardonnay.

Pale yellow in color, this is very charming with a rich bouquet of white fruits, grilled almonds and buttery aromas. The palate is ample, full-bodied and smooth. The delicate brioche flavors come beautifully before its fresh finish on citrus notes.

Aging: 100% oak barrels – 10 to 12 months

Manual harvest.
Produced fromp 100% Chardonnay.

Thanks to its clay rich soil, the vineyard produces a rich, opulent and luscious wine that can be enjoyed young. This is a powerful and elegant white Burgundy, expressive, fresh and fruity with intense and strong flavors. Unctuous and well-textured in the mouth with a distinguished acidity.

The array of intense aromas and exceptional balance will allow the wine to go with the most delicate yet intense dishes: rump of veal, crawfish, grilled lobster, risotto with morels.

Bavencoff Morey Saint Denis 2016

Bavencoff Morey Saint Denis is made from 100 percent Pinot Noir. 

This wine has a deep, dark hue. The aromas of red fruits and black berries form a dense ensemble, closely linked to woody notes that introduce nuances of vanilla, blond caramel and coffee. It has a generous power, supported by a strong tannic structure. 

Aged 18 months in French Oak Barrels

Roast lamb, rib of beef, duck breast. Burgundy cheeses such as Epoisses or Cîteaux 

Bavencoff Pernand Vergelesses Premier Cru Blanc 2016

Bavencoff Pernand Vergelesses Premier Cru Blanc is made from Chardonnay.

The wine offers a white gold or pale yellow color turning into darker gold with age. It boasts aromas of white flowers, (may, acacia) developing into notes of amber, honey and spices. On the palate it is mineral, harmonious and easy to like.

Aged in new oak barrels (Allier).

Sushi, fresh-water fish in white sauce, and for pasta or a seafood risotto.

Capitain Gagnerot Clos Vougeot Grand Cru 2014

Capitain Gagnerot Clos Vougeot Grand Cru is made from 100 percent Pinot Noir.

SOILSChalky soil with fossils from the Bajocian era mixed with red clay and laves. Heavy earth containing iron.

VINIFICATION / MATURING

Harvested by hand, sorted and destemed.

Alcoholic fermentation in open vats, for about 15 days with 2 punch-down a day at the beginning.

Maturation in oak barrels (10% new barrels) for 12 to 15 months.

ALCOHOL

13,5°


TASTING NOTES

Colour : Deep garnet red.

Nose : Black fruits aromas (blackcurrant, blueberry).

Mouth : Strong structure and powerfull tannins. After 10 to 15 years of ageing, it turns to crystallized fruits aromas with a long finish.


FOOD PARING

Game in a sauce, Burgundy cheese (Citeaux)



Capitain Gagnerot Clos Vougeot Grand Cru 2015

Capitain Gagnerot Clos Vougeot Grand Cru is made from 100 percent Pinot Noir.

SOILSChalky soil with fossils from the Bajocian era mixed with red clay and laves. Heavy earth containing iron.

VINIFICATION / MATURING

Harvested by hand, sorted and destemed.

Alcoholic fermentation in open vats, for about 15 days with 2 punch-down a day at the beginning.

Maturation in oak barrels (10% new barrels) for 12 to 15 months.

ALCOHOL

13,5°


TASTING NOTES

Colour : Deep garnet red.

Nose : Black fruits aromas (blackcurrant, blueberry).

Mouth : Strong structure and powerfull tannins. After 10 to 15 years of ageing, it turns to crystallized fruits aromas with a long finish.


FOOD PARING

Game in a sauce, Burgundy cheese (Citeaux)


Capitain Gagnerot Corton-Charlemagne Grand Cru 2015

Capitain Gagnerot Corton-Charlemagne Grand Cru is made from 100 percent Chardonnay

SOILS

Soil from the Later Bathonian era, white marl and limestone.


VINIFICATION / MATURING

Harvested by hand, sorted and destemed.

After a light press of around 4 hours, alcoholic fermentation in oak barrels at around 20°C.

Maturation in oak barrels (10% new barrels) for 6 to 8 months.


ALCOHOL


13,5°


TASTING NOTES

Colour : Gold with pale green reflects.

Nose : White flowers notes, sightly honneyed. Smoky, spicy (cinnamon) and fruity (apricot, pinapple) notes, supported by a fine minerality.

Mouth : Large and complex.


FOOD ACCORDANCE

Foie gras, lobster.

Capitain Gagnerot Vosne-Romanee Aux Raviolle 2016

Capitain Gagnerot Vosne-Romanee Aux Raviolle  is made from 100 percent Pinot Noir.

Deep red, light purple in color.  Floral and giving of slight underbrush.  Lithe, yet forceful of expressive forward fruit which builds upon a velvety and coolness. The flavor holds very well on the palate, with mineral driven finish.


SOILS

Limestone on marl, very permeable, made of scree which contains erosion.


VINIFICATION / MATURING

Harvested by hand, sorted and destemed.

Alcoholic fermentation in open vats, for about 15 days with 2 punch-down a day at the beginning.

Maturation in oak barrels (10% new barrels) for 13 months.


ALCOHOL

13°


TASTING NOTES

Colour : Deep red colour, ruby to garnet.

Nose : Black fruits aromas (blackcurrant, blueberry, blackberry), and spices.

Mouth : Powerfull, with rich and balanced tannins, its structure suggest a good ageing potential.


FOOD ACCORDANCE

Poultry, piece of Charolais, foie gras, Burgundy strong cheeses (Epoisses, Langres, Soumaintrain)

Capitain-Gagnerot Echezeaux Grand Cru En Orveaux 2015

Capitain-Gagnerot Echezeaux Grand Cru En Orveaux is made from 100 percent Pinot Noir.

Grand Cru Echezeaux is mythical and rare, and in the right hands can reach near perfection. Intense and alive with black cherry and cocao, it is fine and velvety and finishes on dark bitter chocolate. The vineyard is relatively new to the Maison Capitain, but their long experience with a classy holding in the Clos Vougeot puts them in the neighborhood. It's a jewel in the Capitain crown. Never a hesitation!

Chalky soil with fossils (entroques) from the Bajocian era mixed with dark red clay and flat stones (laves).

VINIFICATION / MATURING

Harvested by hand, sorted and destemed.

Alcoholic fermentation in open vats, for about 15 days with 2 punch-down a day at the beginning.

Maturation in oak barrels (10% new barrels) for 13 months.

ALCOHOL

13.5

TASTING NOTES

Color : Brilliant ruby red, almost garnet red.

Nose : Opens on blackcurrant and blackberry aromas, lightly spicy with a coffee note.

Mouth : Perfectly balanced, round, powerfull and harmonious.

Pairs with cepes mushrooms, truffes mushrooms, roasted foie gras.


Chapelle de Blagny Meursault Blagny Premier Cru 2016

This appellation springs from 4 plots, all classified premier cru: La Jeunelotte, La Pièce-sous-le-bois, Sous-le-dos-d’âne and Sous-Blagny : the Meursault-Blagny wine from our domain originates from 3 of these plots (or climats), Sous-le-dos-d’âne, La Pièce-sous-le-bois and Sous-Blagny.

This wine is distinguished for its fine, mineral sensation giving length in the mouth : in the first years, the aroma is rich and ranges from citrus fruit to white blossom moving towards honey, buttered toast and hazelnut.

After 2 or 3 years in the cellar it may be served before dinner with cubes of “jambon persillé” (pressed ham ) or “Comté” cheese; a little older it will be an ideal match for fish quenelles and with slightly more maturity, delicious with veal in cream sauce.

In a good cellar, Meursault-Blagny wine may be laid for 8/10 years.

Charles Duret Cremant de Bourgogne Rose NV

The appellation Crémant de Bourgogne Contrôlée was created by a decree on the 17th October, 1975.

The base wine for Crémant de Bourgogne Rosé comes from pre-selected vines within the Burgundy region. 100% Pinot Noir.

Following a draconian hand sorting of the grapes they are immediately pressed. A gentle and slow pressure is used in order to extract the very delicate salmon pink color from the pulp.

Delicate, long-lasting bubbles are proof of this traditional, bottle fermented, quality sparkling rosé burgundy wine. The first impression in the bouquet is of brioche followed by aromas of blackcurrants and redcurrants. Rich and long lasting flavors follow.

7 to 8°. Served as an aperitif or with many dishes such as fish or poultry. Particularly attractive when served with fresh fruit desserts. It is the perfect wine for receptions.

Made in the traditional method of bottle fermentation over 12 months.

De-gorging, dosage de depart and the final cork is then inserted.

Can be stored for many years in a dark, cool place.

Chartron & Trebuchet Bourgogne Blanc 2018

Chartron & Trebuchet Bourgogne Blanc is made from 100% Chardonnay aged 8 months. 50% of the cuvée is aged in oak barrels. The other 50% is aged in stainless steel tanks.

Light golden color, limpid, with greenish highlights. Richly aromatic exuding aromas of dried fruits and white flowers. The stainless steel tanks bring fruitiness and freshness whereas the oak barrels bring structure and roundness.

Bourgogne Chardonnay is perfect with appetizers, white meats, sea food, grilled fish and goat cheese. It is best served chilled (10/12°C).

Chartron & Trebuchet Chablis 2013

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!

GEOGRAPHICAL SITUATION: 

Located in northern Burgundy near Auxerre, the Chablis vineyards are alongside a small river aptly named: the Serein ("Serene").

SOIL TYPE:
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.

VINEYARD:
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.

VINIFICATION:
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.

Chartron & Trebuchet Chablis 2015

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!

GEOGRAPHICAL SITUATION: 

Located in northern Burgundy near Auxerre, the Chablis vineyards are alongside a small river aptly named: the Serein ("Serene").

SOIL TYPE:
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.

VINEYARD:
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.

VINIFICATION:
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.

Chartron & Trebuchet Chablis Premier Cru Beauroy 2016

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 2017

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.

Chartron & Trebuchet Macon-Villages Chardonnay 2016

Chartron & Trebuchet Macon-Villages Chardonnay is made from 100 percent Chardonnay.

White gold in color with silver highlights. The notes of chalk and limestone make it a very tense and mineral wine. The palate is complex with aromas of lemon and orange blossom. The freshness is ensured by a good acidity that pleasantly wakes up the taste buds.

Ideal as an aperitif, but also with poultry and veal in creamy sauce, creamy risotto with meat or fish, grilled fish, cold antipasti and ratatouille, mixed salads, sushi. Perfect with Goat cheese.

Chartron & Trebuchet Montagny Blanc 2015

Chartron & Trebuchet Montagny Blanc is made from 100% Chardonnay
Very attractive wine, with a nice gold, with green tints. Delicate bouquet with a hint of hazelnuts and ferns. Slightly mineral, and full of fruit with a beautiful lingering flavor.

Wine of character and finesse. Ideal with shellfish, oysters, grilled or fried fish and fish prepared with sauce.

Chartron & Trebuchet Montagny Les Bouchots 2017

Chartron & Trebuchet Montagny Les Bouchots is made from 100 percent Chardonnay.

Saint-Romain AOC: AOC since 1947, made up of 240 acres, more white then red (60/40)

Tasting Notes:Delicious white burgundy with lime and lemony flavors. Chardonnay with a nice minerality and some golden highlights with age.

HARVEST: Harvest by hand.

VINIFICATION: Harvest by hand. The grapes are pressed immediately upon arrival at the winery in pneumatic presses. The alcoholic fermentation takes place in oak barrels, 20% new oak.

AGEING: The wine is aged for 10 months in oak barrels with regular stirring to gain depth and complexity.

Its freshness and finesse allow it to be enjoyed as an aperitif. It also pairs well with white meat and sauce. At the sea side, it will be perfect with a plate of shellfish (lobster, scallops) steamed or poached or noble fish just fried, grilled or steamed. Cheeses: Goat cheese, Beaufort Comté, Emmental...

Chartron & Trebuchet Nuits Saint Georges 2016

Chartron & Trebuchet Nuits Saint Georges is made from 100 percent Pinot Noir.

Nuits-Saint-Georges AOC: AOC wines since 1936, 757 acres of grapes, 97 % red wine, 3 % white wine. Nuits refers to “walnuts in the area, not night”….41 Premier Cru vineyards

Tasting Notes: Medium to full bodied, earthy, fruity and mineral. Structure and tannin on the finish, they age well from 8-10 years

VINEYARD: Gravel and Silt

HARVEST: Harvest by hand.

VINIFICATION: Harvest by hand. Traditional vinification in thermoregulated stainless steel. Pre-fermentation – temperature controlled cold maceration during 10 days. Long fermentation during which pigeages and pumping over are performed. Post-fermentation - maceration at 30°C for 5 days.

AGEING: Aged in oak barrels for 18 months.




 
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Gamba Etrusca Velia Red 2017

Gamba Etrusca Velia Red is made from Primitivo, Zinfandel and Petite Sirah.

Etrusca Velia is a unique proprietary blend culled from several vineyard sites in the beautiful Russian River Valley. The carefully sourced Primitivo, Zinfandel and Petite Sirah grapes for Velia benefit from the AVA’s diverse soil types, and varying micro-climates.

As unique, compelling and mysterious as Velia herself... dark and lively, the nose offers a bounty of fresh berries and subtle notes of cedar. On the palate rich briary patch notes of ripe raspberry, fruit compote, and black cherry glide into a finish of allspice, clove and a hint of anisette. This unique proprietary blend is created from fruit sourced from our prized, and sought-after partner ranches growing in the Russian River Valley AVA. Our mission at Etrusca is growing and sourcing the highest quality grapes and blending them in the spirit of discovery. Enjoy!