The history of the Chartron Family is closely entwined with that of Burgundy, and more precisely with that of Puligny Montrachet. Jean Edouard Dupard, the first of the dynasty, obtained when mayor of Puligny in 1879, the right to associate the name of the village to the most famous vineyard “Le Montrachet”.
From father to son, the Chartron are men of the soil. Not of any soil, but the varied and magical soil of Burgundy. The area is a study in excellence of the expression of the soil in wines. Parcels of different type and structure, geological variations offer a complex and diverse range of wines.
With the passage of time, acreage of the domaine has increased to twelve hectares in Puligny Montrachet and its neighboring villages and nowadays Domaine Chartron is one of the most superb estates in the village of Puligny Montrachet, in particular for the quality of its premier and grand crus vineyards.
The cru wines are fermented and aged in oak barrels in the domaine air-conditioned cuverie, though regional appellations are partly made in stainless steel too. The percentage of new oak barrels varies between 10 to 40%, the preferred origin of that oak is mainly Allier and a smaller proportion of Vosges – the chosen tonneliers are François Frères, Damy, Seguin-Moreau and Chassin.
Alcoholic fermentation lasts about six to eight weeks and is followed by a malolactic fermentation, helped by an optimal cellar temperature of 62 F. At this period the wines are lightly stirred taking into account their level of evolution.
Once the malolactic fermentation is done, the wines are racked and then starts the maturing process, always in barrels and cold cellars (52-53F) for a period of eight to twelve months according to the appellation and the vintage.
A light fining takes place before bottling.
No products found
All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
Corinne Perchaud Chablis Premier Cru Fourneaux is made from 100 percent Chardonnay.
This is the south facing portion of the slope and very hot, heavy "Fourneaux" or "oven" effect.
The wine is expressive and vivacious with beautiful aromas.
Well-balanced, round and fruity wine with a fine minerality on the finish.
1er Cru Fourneaux is located on the Fleys village and faces the field. the plots are very steep and exposed full south on soil type Kimmeridgian consists of marl clay-limestone with shallow ground and a very stony ground. After a slight settling, the juice starts its fermentation in tank, then ¼ of juice is racked in barrels. Both wines perform their alcoholic fermentation and malolactic and their aging on the lees, separately. The two cuvées are blended six months after harvesting. The wine is then filtered and is bottled 15 months after harvesting. 2013 Conditions and Harvest The relatively high temperatures at the end of winter allowed an early bud vines in early March. With a hot, dry spring flower took place in good conditions. In July, a hailstorm located did some damage to our Fourchaume plot. July and early August, rainy and stormy brought the water needed by the vineyards. The dry and sunny weather of the second half of August brought the grapes to maturity. The harvest began on September 2 under cloudy skies.
Coquille St. Jacques (scallops) with leeks and cream.