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Wine from Chartron et Trebuchet

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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 Ladoix Premier Cru 2017

Chartron et Trebuchet Ladoix Premier Cru is made from 100 percent Chardonnay.

Ladoix AOC: This AOC (LADOIX) is about 75 % red and 25 % white wine from the commune of Ladoix-Serrigny (Ladoix is old French for “the source”). 11 premier Cru’s, with a production is 33,000 cases of red to 12,500 cases of Blanc. Location is very near the Grand Cru’s of Corton and Corton-Charlemagne.

Tasting Notes:The white wine here is toasty, smoky, with a complex, mineral and long lemony finish……4-6 year aging wine. Ladoix blanc is somewhat rare, and we are only importing 25 cases …

VINEYARD: Rocky and reddish limestone and enough marl to make it ideal for white wines.

Plantations: ----- vines / hectare. 
Yield: -- hectoliters / hectare.

HARVEST: Harvest by hand.

VINIFICATION: Traditional vinification. The grapes are pressed immediately upon arrival at the winery in pneumatic presses. The alcoholic fermentation is carried out in oak barrels, 20% new oak. The wine is aged for 12 months in oak barrels with regular stirring to gain depth and complexity.

AGEING: The wine is aged for 12 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 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.



Chartron & Trebuchet Pommard 2016

Chartron et Trebuchet Pommard is made from 100 percent Pinot Noir. 

Pommard AOC: AOC since 1937, 800 acres, and 27 Premier Crus. 99% red wines.
At the heart of the Côte de Beaune, the village of Pommard is located on a slope in the middle of the vineyards.

Tasting Notes:

Bright ruby red color. Aromas of black cherries and spices going towards new leather notes. The palate is fresh, sustained by round and supple tannins.
This is a classic four squared Pinot Noir, exhibiting the depth and density of the Pommard clone of Pinot Noir. Built to last in the cellar.

Soil: Clay and limestone soils which drain well thanks to a gravel rock debris.

HARVEST: Harvest by hand.

VINIFICATION: Traditional vinification in thermo-regulated stainless steel. Pre-fermentation - cold maceration. Long fermentation during which pigeages and pumping over are performed. Post-fermentation - maceration at 30°C.

AGEING: Aged in oak barrels for 12 months.

Excellent with grilled red meat with sauce.

Chartron & Trebuchet Pouilly-Fuisse 2016

Pale gold color with green highlights. The wine offers an amazing purity of fruit with enticing aromas of citrus (lemon and grapefruit) supported by a mineral character, toasty notes and roasted peanuts. The wine is rich, generous and elegant in the mouth with complex flavors and a mineral finish.

This Pouilly Fuissé is delicious as an aperitif or with mild tasting cheese (camembert, brie, blue, goat, gruyere...).

Chartron & Trebuchet Puligny-Montrachet 2017

Golden yellow color with green reflections. Mineral aromas (flint), floral (hawthorn) and milk (butter, warm croissant) that blend elegant with notes of honey and hazelnuts. On the palate, great concentration of aromas. A finish powerful and distinguished.

This Puligny Montrachet is blends elegantly with meat and fish (veal or chicken in white sauce, roasted sea bass, but also foie gras) or grilled shell fish with sauce (shrimp, lobster...). 

Delicious as an aperitif or with mild tasting cheese (camembert, brie, blue, goat, gruyere...).

   

 

Chartron & Trebuchet Rully La Chaume 2013

The village of Rully is situated in the Côte Châlonnaise North West of Chalon-sur-Saône. The parcel "La Chaume" is located South of the village.
The vineyards are facing South and located between 300 and 350 meters above sea level. Average age of the vines is 35 years. The vines are cultivated using integrated viticulture.
Plantating: 10,000 vines / hectare. Yield: 55 hectoliters / hectare.
A subsoil of clay and limestone is covered by a very stony top soil.

Golden yellow color with green highlights. The wine is a pure expression of the Côte Chalonnaise: minerality with chalky notes, freshness with a great acidity holding together the finish, elegance with orange blossom and hawthorn notes.

Traditional vinification. The grapes are pressed immediately upon arrival at the winery in pneumatic presses. The alcoholic fermentation is carried out in oak barrels, 20% new oak.
The wine is aged for 12 months in oak barrels with regular stirring to gain depth and complexity.

Marries perfectly with tender meat, freshwater fish, saltwater fish in white sauce, hot shellfish, poultry in a beautiful creamy sauce (eg stew) and frog legs. It can also be drunk as an aperitif. Hard cheeses: Comté, Beaufort, Emmental

Chartron & Trebuchet Rully La Chaume 2015

The village of Rully is situated in the Côte Châlonnaise North West of Chalon-sur-Saône. The parcel "La Chaume" is located South of the village.
The vineyards are facing South and located between 300 and 350 meters above sea level. Average age of the vines is 35 years. The vines are cultivated using integrated viticulture.
Plantating: 10,000 vines / hectare. Yield: 55 hectoliters / hectare.
A subsoil of clay and limestone is covered by a very stony top soil.

Golden yellow color with green highlights. The wine is a pure expression of the Côte Chalonnaise: minerality with chalky notes, freshness with a great acidity holding together the finish, elegance with orange blossom and hawthorn notes.

Traditional vinification. The grapes are pressed immediately upon arrival at the winery in pneumatic presses. The alcoholic fermentation is carried out in oak barrels, 20% new oak.
The wine is aged for 12 months in oak barrels with regular stirring to gain depth and complexity.

Marries perfectly with tender meat, freshwater fish, saltwater fish in white sauce, hot shellfish, poultry in a beautiful creamy sauce (eg stew) and frog legs. It can also be drunk as an aperitif. Hard cheeses: Comté, Beaufort, Emmental

Chartron & Trebuchet Rully Premier Cru Gresigny 2013

Light straw yellow in colour. The freshness of citrus blends perfectly with fine woody aromas of brioche and custard. Together they form a charming bouquet found on the palate. A nice mineral tension ensures length and elegance.

GEOGRAPHICAL SITUATION:

The village of Rully is situated in the Côtes Châlonnaise North West of Chalon-sur-Saône. The Climat "Les Grésigny" is located South of the village.

SOIL TYPE:
A subsoil of clay and limestone is covered by a very stony top soil.

VINEYARD:
The vineyards are South / SouthWest-facing and are between 230 and 300 meters above sea level.
Average age of vines: 30 years.
The vines are worked using sustainable viticulture. 
Plantations: 10,000 vines / hectare.
Yield: 55 hectoliters / hectare.

HARVEST:
Harvest by hand.

VINIFICATION:
Traditional vinification. The grapes are pressed immediately upon arrival at the winery in pneumatic presses. The alcoholic fermentation is carried out in oak barrels, 30% new oak.

AGEING:
The wine is aged for 14 months in oak barrels with regular stirring to gain depth and complexity.

Chartron & Trebuchet Rully Premier Cru Gresigny 2015

Light straw yellow in colour. Aromas of honeysuckle and elderflower fill out the nose with a slight hint of citrus. The freshness of citrus blends perfectly with fine woody aromas of brioche and custard. Rounded with a nice bit of sharp acidity brings out a liveliness coached along by hints of pear and citrus fruits. A nice mineral tension ensures length and elegance.

GEOGRAPHICAL SITUATION:

The village of Rully is situated in the Côtes Châlonnaise North West of Chalon-sur-Saône. The Climat "Les Grésigny" is located South of the village.

SOIL TYPE:
A subsoil of clay and limestone is covered by a very stony top soil.

VINEYARD:
The vineyards are South / SouthWest-facing and are between 230 and 300 meters above sea level.
Average age of vines: 30 years.
The vines are worked using sustainable viticulture. 
Plantations: 10,000 vines / hectare.
Yield: 55 hectoliters / hectare.

HARVEST:
Harvest by hand.

VINIFICATION:
Traditional vinification. The grapes are pressed immediately upon arrival at the winery in pneumatic presses. The alcoholic fermentation is carried out in oak barrels, 30% new oak.

AGEING:
The wine is aged for 14 months in oak barrels with regular stirring to gain depth and complexity.

Chartron & Trebuchet Saint Romain 2017

Chartron & Trebuchet Saint Romain is made from 100 percent Chardonnay.

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

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.

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

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 Saint Veran 2017

Chartron & Trebuchet Saint Veran is made from 100 percent Chardonnay.


Clear pale yellow in color. Fresh notes of lime, verbena and tea. The mouth offers a great acidity, with floral and citrus aromas.

Average age of vines 18 years

The grapes are grown using sustainalble viticulture's method. 
Plantation: 10,000 vines / 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 noble seafood (gambas, lobsters, crayfish...) but also with foie gras and white meats with a creamy sauce (veal or poultry). Sushi pairs perfectly with its minerality. Ideal with Goat cheese as well.

Chartron & Trebuchet Santenay Blanc 2017

Chartron & Trebuchet Santenay Blanc is 100% Chardonnay.

The wine is clear and brilliant, mineral and floral, fresh and vigorous. Its aromatic expression features notes of bracken fern and hazelnut.

Its lightness, vivacity and edge would be a good choice for fluid and creamy like pasta or risotto with mushrooms. It would harmonize well with cheeses like Comté and goat cheeses.

Chartron et Trebuchet Chassagne Montrachet 1er Cru La Grande Montagne 2015

Blends elegantly with meat and fish with a noble and beautiful texture (veal or chicken in white creamy sauce, roasted sea bass) or grilled seafood and sauce (shrimp, lobster ...). Delicious as an aperitif and with hard cheeses (Comte, cheddar).


 
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Lismore Pinot Noir 2017

Lismore Pinot Noir is made from 100 percent Pinot Noir

Complex bouquet of crushed rose petals, wild jasmine and fresh French herbs followed by a palate full of cranberry, raspberry and a long savory finish.


The grapes were picked at optimal ripeness. 30% whole bunch fermented in large 5000 liter vats with gentle pump-overs twice a day. The process allowed for a long extraction period which lends to the fruit expression and structure of this wine. The free run wine was drained off and the fermented grapes were then pressed in a traditional wooden basket press. The wine was racked into 225, 300 and 500 liter barrels where malolactic fermentation took place and the wine was aged for 10 months. 35% new French oak was used.

Review:

"On the nose, the 2017 Pinot Noir begins with classic dusty red fruit with subtle red spice tones and hints of oak. On the palate, the wine is just slightly tart, revealing some fresh, zippy cranberry tones with orange spice that lingers through to the finish. The mouthfeel is something like that from the Willamette Valley, where it has a quiet strength at its core, with complex fruit and soft earthy tones. The finish is long and shows great focus and balance. It's beautiful now, but I know it will get better with age. Be patient and let it rest. - Anthony Mueller"
- Robert Parker's Wine Advocate (Issue #245, October 2019), 92+ pts



 Wine Advocate: 92