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Claude Thibaut
Master of the “methode champenoise”, Claude Thibaut moved to Charlottesville, Virginia in 2003, joining a local winery as a consultant to spearhead the creation of a sparkling wine. In 2005, he started his own label in partnership with Manuel Janisson, producer of the Champagne Janisson & Fils. The first vintage was released in November 2007 under the brand: Thibaut-Janisson “Blanc de Chardonnay”.
Thibaut’s career spans 25 years of expertise in all aspects of winemaking with valuable years spent in major wine markets including his native France, Australia and California. Since he graduated over two decades ago from the University of Reims in the heart of France’s Champagne region, Thibaut has demonstrated superlative ability in the production of premium sparkling winemaking in regions outside of France. Using his skill with the “methode champenoise”- a double fermentation process that creates the bubbles found in Champagne and sparkling wines- Thibaut has developed a reputation for his commitment to excellence and professionalism, making outstanding wines and receiving numerous local, regional and international awards. Thibaut has worked at some of the most exciting emerging wineries around the globe, including the Kendall-Jackson, Jordan and Iron Horse wineries in California as well as Champagne Vve Devaux, Bar sur seine, France and Yarra Bank, Victoria Australia, where his wines were voted “Best of the Best” in the 1995 Australia and New Zealand Wine Guide.
Thibaut notes that in America, unlike in other parts of the world, Champagne and sparkling wine is reserved for special occasions. He encourages that it should be enjoyed not just for celebrations and noteworthy events, but also as a highly versatile wine that pairs well with an assortment of foods and can stand on its own as a daily pleasure and petite indulgence.
Manuel Janisson
The Janisson Family winery started in 1920’s with Manuel Janisson’s grandfather vision to produce his own wines from the vines that he grew in Verzenay, France. Starting with small acreage and buying fruit from his neighbors’ he vision and labor produced a signature style, which stands today as Champagne Janisson & Fils Tradition.
Manuel grew up within the winery and was tutored in all facets of the operation, from vineyard management, winemaking, negotiating for grapes, to selling and delivering of the Champagnes the winery produced. The early 90’s presented Manuel with the opportunity to enlarge his vision to carry on the quality and tradition that he inherited. He invested in more land for vines, built a state of the art winery and put his experience as a negociant and businessman to the forefront, allowing for the expansion of his family Champagne.
The family tradition of winemaking continues, as Manuel and his wife Marie-Eve’s three children are learning the heritage, tradition and the business of Champagne.
Today Champagne Janisson is proud to present a range of quality Champagne’s that are recognized and greatly enjoyed internationally from Europe, Great Britain, Asia and the United States.
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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.
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.
This 100% Chardonnay blend is made from Tête de Cuvée, or first pressing of the grapes, considered superior in quality, with a high percentage of reserve wines for extra complexity, depth and richness, and a low added dosage to preserve purity and freshness.
Thibaut-Janisson Virginia Fizz is made from 100 percent Chardonnay.
Virginia Fizz is a fun and festive sparkling wine, great for all life’s celebrations. It is cremant style made of 100% Chardonnay. Packed with apples and peach flavors, the wine has a very creamy and smooth texture. The myriad of tiny bubbles will tickle your taste buds.
Refreshing on its own, but perfect mixed as a cocktail!
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Luis Canas Rioja Hiru 3 Racimos is 100% Tempranillo
60 years old vines
Alcohol: 14,5º
Total acidity: 6,0 gr/l
Volatile acidity: 0,50 gr/l
PH: 3,47
Free SO2: 25 mg/l
Reducing sugars: 1,8 gr/l
This wine is a response to our quest to find the perfect wine, one that combines structure, complexity and balance. It is the result of a careful selection of grapes not from the vines but from the appropriate clusters, those that naturally produce three or less clusters and which are 60 or more years of age. Vines situated on slopes and terraces of limestone and clay soil, well exposed to the sun. These grapes are harvested in small boxes at the very best moment, then inspected on the selection table and vinified in small groups at a controlled temperature. After alcoholic fermentation they are macerated to extract their full potential. The resulting most is then settled in new French and American oak barrels to undergo malolactic fermentation. This second fermentation ensures the wine gains in complexity and aromatic intensity, it also stabilises its colour.
Fully ripened and concentrated fruit aromas with balsamic and spicy mineral nuances, notes of blackberry and blueberry preserve wrapped in creamy oak, caramel and milky coffee tones. The palate is concentrated, unctuous in the centre, balanced, sweet, with fine tannins. Very long finish, expressive, clearly marked with the character of the soil.
Hiru 3 racimos is a complex wine and so is its pairing with food. We must consider two options, either drink it in light sips so that the wine itself is the star of the feast, or serve with solid dishes that can match its vigour. An Iberian pork loin with roasted peppers, steak with mushrooms and plums, wild boar stew or pheasant in port are dishes that blend incredibly with this characterful wine.
Salette Cotes de Gascogne Blanc is made from 80% Colombard, 10% Ugni Blanc and 10% Gros Manseng.
Fresh, clean and lively with intense exotic fruit aromas. Crisp, clean and zesty in the mouth, it offers delicate flavors of citrus fruit and grapefruit, and a long lingering finish.
Enjoy as an aperitif or with grilled fish, shellfish and appetizers.
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