AŸ: A PRESTIGIOUS,
THOUSAND-YEAR OLD GRAND CRU VINEYARD
Aÿ’s winemaking history dates back almost 1,700 years to the Roman era. In the 16th century, Henry IV, ”His Majesty of Aÿ and good wine’‘, created the reputation of still white wines from Aÿ throughout his kingdom.
Around two hundred years later, the invention of blending, and the control of secondary fermentation in bottle, gave birth to Champagne, the sparkling wine that we know today.
rancis Tribaut is the heir to four generations of winemakers and Champagne producers in the Marne region. He graduated from the Dijon School of Oenology in 1987 before working his way up through the ranks of prestigious Champagne houses where he gradually developed his technical expertise. He devoted himself to his family’s wine domaine in 1991 while continuing to act as a consultant to prestigious Champagne houses. LALLIER was one of them. He took over from René-James Lallier in 2004 when he became its new owner.
100% ownership of the company means Francis Tribaut has complete independence in decision-making.
He is also the estate Manager of the Domaine LALLIER (a vineyard of 15 hectares, the majority of which is Grand Cru). He also personally manages the supply of grapes from partner wine growers.
Francis Tribaut is supported in his task by a small dedicated team. A man of great conviction and insight, he knows how to listen to people and to identify trends. Constantly good humoured, he also appreciates fine wine and quality cuisine !
Francis Tribaut’s forward-thinking approach has convinced him that there can be a new way of working between the independent, and often single vineyard producers , and the major, and sometimes impersonal, Champagne houses. This unique vision is at the core of LALLIER’s production processes, where the Champagne house’s ”craftsmen” create champagnes of exceptional quality in the Oger cellars.
These cellars combine state-of-the art facilities with traditional techniques ensuring that ancestral skills and experience are backed up by technical innovation.
LALLIER’s art is built on a very fine balance between an in-depth understanding of the champagne making process, respect for the unique personality of the terroir, and the ability to express the true emotion of a prestigious Cru of Champagne in each and every glass.
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Fortuna Terrae means luck of the land in Latin, and indeed, our vines from this parcel of the Adrianna Vineyard are lucky. The deep loamy soils are home to many varieties of native grasses which prevent erosion and attract benefic insects, singing birds and mountain foxes. Because of the freshness imparted by the deep soils and high altitude, the wines of Fortuna Terrae have optimal acidity and delicate flower aromas. It is best to enjoy this wine a few years or decades after harvest.
Review:
Blackberries with some black tea and perfumes. Full-bodied with fine, dusty tannins and seamless texture. So long and consistent. 60% whole cluster fermentation with 14 months in oak casks. Glorious, tactile wine.
-James Suckling 99 Points
Morlet Family Vineyards Mon Chevalier Cabernet Sauvignon is made from 94% Cabernet Sauvignon 6% Cabernet Franc .
Located on the hillsides of Knights Valley, near Calistoga, this vineyard benefits from its proximity to Mount St. Helena, whose warm and windy climate is ideal for the long ripening of the Bordeaux red varietals. Handcrafted by using classical winemaking techniques, this special wine is dedicated to our son, Paul Morlet.
Dark red with a hue of purple. Intense and complex bouquet of red, black and blue berries intermixed with notes of blueberries, minerals (graphite, wet river rocks) licorice, fresh blond tobacco and a hint of lavender. Full bodied, the palate is reminiscent of the nose, with a richly tannic yet round frame and a great intensity. The hillside tannins and the classical aromatic complexity create a harmonious ensemble, leading to a very long and elegant finish. Built to age for decades, this collectible wine opens up after a few years of cellaring and is particularly representative of this special vineyard from the hillside of Knights Valley. Mon Chevalier features the interaction of the loamy, well drained and rocky volcanic soil, the typical sunny mountain climate and the low-interventionistic Morlet winemaking approach.
Propietary Name Mon Chevalier
Name Meaning My Knight Named after our son, Paul Morlet
Type of wine Vineyard designated
Appellation Knights Valley
Vineyard singularity Morlet Family Estate Hillside 1100-1200 feet elevation Rhyolitic, loam & volcanic ash
Typical harvest date End of October
Picking Manual, small lugs, refer truck
Sorting Cluster by cluster, berry per berry
Fermentation Through native yeast Tank and Puncheons
Upbringing 16 months French oak from artisan coopers
Bottling Unfiltered
Cellaring time Decades
Serving Room temperature
Decanting recommended
Review:
The 2017 'Mon Chevalier' is rich, deep and unctuous, with all the character that makes wines from this site so exciting. Graphite, inky blue/purplish fruit, spice and lavender infuse the 2017 with tremendous complexity. In the glass, the 2017 is savory, rich and expansive, not to mention hugely appealing.
-Vinous 96 Points