Wine from J-L & F Chavy
The Chavy family have lived in Puligny-Montrachet for over 200 years but it was not
until 1986, though that Gérard Chavy began estate bottling. Upon the retirement of
Gérard in 1998, the brothers Jean-Louis and Alain jointly ran the estate until 2003
when they split it with Jean-Louis creating his own estate in 2004. He now shares
most of his parcels with his brother, Alain but he did acquire a parcel of his own in
the premier cru Perrières. Total holdings are 7 hectares primarily in PulignyMontrachet. Jean-Louis makes his vines average 35 years old, he keeps a restrained
use of French oak on his wines to display the purity of fruit and minerality.
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The grapes are harvested from a few different parcels: Les Tremblots; Les Meix, Les Levrons; Corvée des Vignes; and Les Reuchaux. Jean-Louis uses oak sparingly. This wine is aged in oak, 15% of which is new.
Aromas of summer fruit and ripe plums. Good intensity on the palate with a steely focus and a long, intense finish.
Review:
This wine is "a ripe take on Puligny, the
apple flavors heading into pineapple, bright
and juicy, still holding some chamomile
notes in the lees." (04/18) Wine & Spirits 90 Points
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Wineries
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Begude Bandol Blanc is made from 80% Clairette, 10% Rolle and 10% Ugni Blanc
Pale yellow color with bright highlights.
Expressive aromas of citrus fruits. Juicy, fresh, fleshy and opulent on the palate, it is precise and elegant with ample texture, good acidity and great balance fruit /alcohol.
Organic Agriculture
Yields: 20hl/ha
Average age of the vines: 30 years
Manual harvest in small crates.
Double sorting, total destemming.
Molding and pressing of the grapes prior to alcoholic fermentation.
Vinification in vats and aging in oak barrels (one-year old) for 6 months.
Pairs well with white meats, grilled fish, shellfish, vegetables, tapenades. Exotic and Mediterranean cuisine.
Jean-Claude et Nicolas Fayolle Hermitage Rouge Donnieres is made from 100% Syrah.
Made from 40-year-old vines planted on granitic and rocky soils in the Lieu dit "Les Donnieres" at the bottom of the Hermitage's hill.
Intense inky ruby red color.
The wine has plenty to offer with red and black fruit aromas, as well as a good minerality.
The finish is very long, clean and juicy and offers a great spicy mouthfeel.
Soil is clay, silica and round pebbles.
Hand harvested in small crates. The grapes are then pumped into tanks (full cluster, not destemmed).
It will stay in this tank for 15 days for the skin contact maceration and the Alcoholic fermentation.
Tey will also use the "rack and return" technique (delestage).
Then the wine is transfered into neutral French Oak barrels where the wine will complete the Malo-Lactic fermentation.
Delicious with grilled red meat such as venison or lamb and most cheeses.
Review:
"If the prebottling sample of the Fayolles' 2017 Hermitage Les Dionnieres is truly representative, purchasers will be in for a treat. It's inky dark in color, with a cassis-laden nose that's marked by hints of crushed stone. It's full-bodied and concentrated, tannic without being hard or overdone, and despite ample ripeness, there's structure and freshness. It looks to be the complete package and potentially in the same ballpark (quality-wise) as the impressive 2015. - Joe Czerwinski"
- Robert Parker's The Wine Advocate (Issue #239, October 31th 2018), 94-96 pts
