Chartron et Trébuchet

AWARDS

92 Points | Wine Enthusiast, 2021

TASTING NOTES

Clear yellow color. Fresh and elegant aromas of white flowers, lime and hazelnut. The palate has beautiful acidity that is balanced with some toasty and dry fruits notes.

FOOD PAIRINGS 

Seafood and poultry.

VINIFICAITON

Traditional vinification. The grapes are pressed immediately upon arrival at the winery in pneumatic presses. Settling, cold storing for 48h. Fermentation in stainless steel vats thermo-regulated at 16/20°C to

preserve the aromas. A part of the wine is aged in oak barrel and the other part on on total lies between 8 to 16 months with regular stirring to gain depth and complexity.

VARIETAL | 100% Chardonnay

SOIL | Clay and limestone

SERVING TEMP | 12-14°C

ALCOHOL | 13.5%

AWARDS

90 Points | Wine & Spirits, 2020

89 Points | Wine Enthusiast, 2019

TASTING NOTES

Bright pale yellow in color. Open nose of white fruits with a nice minerality offering complexity. The palate is well-balanced and the finish is lemon flavored and fresh.

FOOD PAIRINGS

Hot oysters, fish or white meats in sauce, sushi pairs, cheeses such as goat cheese, blue cheese and comté.

VINIFICATION

Traditional vinification: The grapes are pressed immediately upon arrival at the winery in pneumatic

presses. Settling, cold storing for 48h. Fermentation in stainless steel vats thermo-regulated at 16/20°C to

preserve the aromas. Ageing in stainless steel vats on total lies between 8 to 10 months with regular stirring to gain depth and complexity.

VARIETAL | 100% Chardonnay

SOIL | Limestone

SERVING TEMP | 10-11°C

ALCOHOL | 12.5%

AWARDS

97 Points | Decanter, 2021

TASTING NOTES 

Light in color becoming more golden with age. Lively aromas and minerals, with floral notes. Minerality prevails in the mouth, with lots of freshness. Very dry with perfect finesse, this Chablis Premier Cru is structured with a long finish.

FOOD PAIRINGS

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.

VINIFICATION

Traditional vinification. The grapes are pressed on arrival at the winery using pneumatic presses. A part of the wine is vinified in stainless steel tanks thermo-regulated at 16°C, the other part directly in oak barrels. The wines are aged on fine lees for 10 months with régular stirring. They are then assembled.

VARIETAL | 100% Chardonnay

SOIL | Limestone

SERVING TEMP | 10-11°C

ALCOHOL | 12%

AWARDS

90 Points | Wine Enthusiast, 2013

TASTING NOTES

Nice bright pale yellow in color. Intense nose of yellow fruits and acacia flower. Expressive and round palate with citrus fruits notes lightly

mentholated. Complex and long finish elegantly oaked.

FOOD PAIRINGS

Veal or chicken in white sauce, roasted sea bass, foie gras, grilled seafood and cheeses such as camembert, brie, blue cheese, goat cheese, and gruyere.

VINIFICATION

Traditional vinification. The grapes are pressed immediately upon arrival at the winery in pneumatic

presses. Settling, cold storing for 48h. Fermentation in barrels at low temperature, 16/20° to preserve aromas. Ageing continues in barrels on total lies between 8 to 16 months with regular stirring to gain depth and complexity. 30% of new barrels.

VARIETAL | 100% Chardonnay

SOIL | Limestone and stone

SERVING TEMP | 12-14°C

ALCOHOL | 13.5%

TASTING NOTES

Pale yellow in color. When young, this wine has roasted and lemony aromas, which will merge over time to gain complexity and give way to more subtle notes of white flowers like jasmine and hawthorn. The palate is incredibly rich, powerful, balanced and distinguished.

FOOD PAIRINGS

Meat and fish with a noble and

beautiful texture (veal or chicken in white sauce, roasted, sea bass, but also foie gras) or grilled seafood and

sauce (shrimp, lobster). Delicious as an aperitif and with cheeses with a light taste (camembert, brie, blue

cheese, goat cheese, gruyere).

VINIFICATION

Harvest by hand. Traditional vinification. The grapes are pressed immediately upon arrival at the winery in pneumatic presses. The alcoholic fermentation is carried

out in oak barrels, 50% new oak. The wine is aged for 15 months in oak barrels with regular stirring to gain depth and complexity.

VARIETAL | 100% Chardonnay

SOIL | Limestone and stone

SERVING TEMP | 12-14°C

ALCOHOL | 13%

AWARDS

93 Points | Wine Enthusiast, 2019

TASTING NOTES

Pale golden color which changes shade over time. The nose has a great aromatic complexity that gains strength with aeration: candied orange, hawthorn,

hazelnut and hot brioche. These greedy and generous flavors on the palate, alongside a nice acid characteristic of the vintage frame

provide great length in the mouth and a good aging potential.

FOOD PAIRINGS

Foie gras, lobster, crab, poultry and

veal in white sauce also pair well. Cheeses such as camembert, brie, blue cheese, goat cheese and gruyere.

VINIFICATION

Harvest by hand. Traditional vinification. The grapes are pressed immediately upon arrival at the winery in pneumatic presses. The alcoholic fermentation is carried

out in oak barrels, 70 to 80% new oak. The wine is aged for 18 months in oak barrels with regular stirring to gain depth and complexity.

VARIETAL | 100% Chardonnay

SOIL | Limestone, marl and stone.

SERVING TEMP | 14-16°C

ALCOHOL | 14.5%

TASTING NOTES

A light golden yellow in color.Beautiful expression of terroir with a minerality that characterises the hillside of Ladoix with its notes of chalk and warm stone. On the palate fine woody notes bring the richness on the finish.

FOOD PAIRINGS

Poultry with a creamy sauce.

VINIFICATION

Traditional vinification. The grapes are pressed immediately upon arrival at the winery in pneumatic

presses. Settling, cold storing for 48h. Fermentation in barrels at low temperature, 16/20° to preserve aromas. Ageing continues in barrels on total lies between 8 to 16 months with regular stirring to gain depth and complexity. 40 to 50% of new barrels.

VARIETAL | 100% Chardonnay

SOIL | Limestone (rocky, reddish) and marl

SERVING TEMP | 11-12°C

ALCOHOL | 13.5

TASTING NOTES

Lemon yellow color, clear and bright  with light green reflections. Mineral and floral aromas merge with woody notes. A wine of great finesse and a great maturity. A final powerful mouth relieved by intensive aromatic notes of hazelnut and warm brioche.

FOOD PAIRINGS

Veal or chicken in white sauce, roasted sea bass, foie gras, grilled seafood and cheeses such as camembert, brie, blue cheese, goat cheese and gruyere.

VINIFICATION

Harvest by hand. Traditional vinification. The grapes are pressed immediately upon arrival at the winery in pneumatic presses. The alcoholic fermentation is carried

out in oak barrels, 50% new oak. The wine is aged for 16 months in oak barrels with regular stirring to gain depth and complexity.

VARIETAL | 100% Chardonnay

SOIL | Marl

SERVING TEMP | 12-14°C

ALCOHOL | 13%

TASTING NOTES

Pale gold in color with green highlights. Elegant nose with minerality and citrus  notes of lemon and grapefruit. The aromatic finesse finds its complexity with notes of roasted peanuts. The palate is rich and tense with a

minerality that dominates the finish.

FOOD PAIRINGS

Prawns, lobsters, crayfish, foie gras, white meats with creamy

sauce, sushi and goat cheese.

VINIFICATION

Traditional vinification. The grapes are pressed on arrival at the winery. The fermentation takes place in stainless steel tanks thermo-regulated at 16°C. The wine is aged

for 15 months in oak barrels used between 1 and 4 times, with regular stirring to gain depth and complexity.

VARIETAL | 100% Chardonnay

SOIL | Clay and limestone

SERVING TEMP | 11-12°C

ALCOHOL | 12.5%

AWARDS

92 Points | Wine Enthusiast, 2013

TASTING NOTES

Golden yellow in color with green hues. An elegant blend of mineral aromas (flint), floral (hawthorn) and milk (butter, warm croissant). On the palate, great concentration of aromas. A powerful and distinguished finish.

FOOD PAIRINGS

Foie gras, lobster, crawfish, and grilled or fried sea-fish.

VINIFICATION

Traditional vinification: The grapes are pressed immediately upon arrival at the winery in pneumatic

presses. Settling, cold storing for 48h. Fermentation in barrels at low temperature, 16/20° to preserve aromas. Ageing continues in barrels on total lies between 8 to 16 months with regular stirring to gain depth and complexity. 30% of new barrels.

VARIETAL | 100% Chardonnay

SOIL | Limestone and marl

SERVING TEMP | 12-14°C

ALCOHOL | 13.5%

TASTING NOTES 

Pale yellow with shiny green highlights in color. The nose offers notes of white flowers, dried fruits and iodine. The fresh and elegant mouth relies on an interesting balance between acidity and strength, giving the wine a beautiful salty length.

FOOD PAIRINGS

Fish (fried, steamed or in sauce), white meat, egg (poached or in an omelette), foie gras and soft or

creamy cheeses such as camembert.

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. The wine is aged for 10 months in oak barrels with regular stirring to gain depth and complexity.

VARIETAL | 100% Chardonnay

SOIL | Marl and limestone blend

SERVING TEMP | 12-14°C

ALCOHOL | 13%

TASTING NOTES

Intense and bright in color with golden hues. A delicate nose of citrus fruits and white fruits. The palate is flavoured and wide with ripe fruits and fern notes. A nice harmony, a generous and complex wine with a mineral and persistent finish.

FOOD PAIRINGS

Prawns, lobsters, crayfish, foie gras, white meats with creamy

sauce, sushi and goat cheese.

VINIFICATION

Traditional vinification. The grapes are pressed on arrival at the winery using pneumatic presses. The fermentation takes place in stainless steel tanks thermo-regulated at 16°C. The wines are aged on fine lees for 10 months in

stainless steel vats.

VARIETAL | 100% Chardonnay

SOIL | Clay and limestone

SERVING TEMP | 10-12°C

ALCOHOL | 13%

TASTING NOTES

Ruby red in color. A nice aromatic typicity with little red fruits notes, like blackcurrant and gooseberry. The palate is ripe with rich tannins and aromas of spice and toast. A gourmet wine, typical from its appellation.

FOOD PAIRINGS

Rabbit, lamb, duck, grilled meats, beef and veal as well as vegetarian dishes, gratins and an assortment of cheeses, including reblochon,

morbier and emmental.

VINIFICATION

Traditional vinification in thermo-regulated stainless steel. Pre-fermentation is temperature controlled cold maceration. Long fermentation during which pigeages and pumping over are performed. Aged for 10 months in oak barrels.

VARIETAL | 100% Pinot Noir

SOIL | Limestone, marl and clay

SERVING TEMP | 14-15°C

ALCOHOL | 12.5%

TASTING NOTES

Deep red in color. The nose opens on fruity blackcurrant and raspberry notes. The aromatic intensity then grows on more complex notes of spices, wax, leather and coffee. The mouth is just as complex, with an incredible length and tannins that sustain and extend the finish wonderfully.

FOOD PAIRINGS

Grilled red meats, game, poultry, and strong flavored cheeses such as livarot, munster, maroilles, epoisses, langres and soumaintrain.

VINIFICATION

Traditional vinification in temperature-controlled stainless steel tanks over a period of approximately 3 weeks. Cold pre-fermentation maceration at around 8°C. Punch-downs and pump-overs

to extract colour and structure. Fermentation with a peak in temperature at around 30°C. Post-fermentation maceration at 25°C. Ageing in barrels for 14 months with

malolactic fermentation. 70% in new barrels.

VARIETAL | 100% Pinot Noir

SOIL | Limestone, marl and clay

SERVING TEMP | 14-16°C

ALCOHOL | 14%

TASTING NOTES

Bright red in color. Charming wine with a fruity nose accompanied by a floral hint. The palate is harmonious with round tannins, it reminds

raspberry. The finish is long and pleasant. An elegant wine representative of its designation.

FOOD PAIRINGS

Roast lamb, prime rib eye steak,

duck breast, game, spicy recipes and strong cheeses such as livarot, munster, maroilles, epoisses,

langres, ami du chambertin and soumaintrain.

VINIFICATION

Traditional vinification in thermos-regulated stainless steel vats on a 3 weeks period: Cold pre-fermentation maceration around 8°C. Pigeages and pumping over to extract colour and structure. Fermentation with a peak temperature around 30°C. Post fermentation maceration at 25°C. Ageing in oak barrels between 8 to 16 months with malolactic fermentation. 30% of new oak barrels.

VARIETAL | 100% Pinot Noir

SOIL | Brown calcareous with shades of marl 

SERVING TEMP | 14-16°C

ALCOHOL | 13.5%

TASTING NOTES

Deep and intense ruby red color. This wine offers aromas of black fruits on the nose. Blackberry or blueberry notes are followed by licorice and cocoa. In the mouth there are spices in an elegant and refined toast. The soft and dense tannins accompany the fruits, in a long finish.

FOOD PAIRINGS 

Roast lamb, prime rib eye steak,

duck breast, game, spicy recipes and strong cheeses such as livarot, munster, maroilles, epoisses,

langres, ami du chambertin and soumaintrain.

VINIFICATION

Traditional vinification in thermo-regulated stainless steel vats. Pre-fermentation. Long fermentation during which pigeages and pumping over are performed. Post-

fermentation with maceration during few days. Aged in oak barrels for 10 to 12 months. 40% new oak.

VARIETAL | 100% Pinot Noir

SOIL | Brown calcic and brown calcareous

SERVING TEMP | 14-16°C

ALCOHOL | 13%

TASTING NOTES

Deep red in color with ruby highlights. The red fruits blend elegantly with toast and spice notes. On the palate the wine is ample and generous, with great tannins on the finish. Ageing will bring complexity.

FOOD PAIRINGS 

Grilled red meat with sauce, steak, lamb/poultry stews and cheeses with developed flavors such as epoisses, langres, soumaintrain, livarot, Pont-l’Evêque

and comté.

VINIFICAITON

Harvest by hand. 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 for 5 days. Aged in oak barrels between 8 to 16 months. 40% new oak.

VARIETAL | 100% Pinot Noir

SOIL | Clay and limestone

SERVING TEMP | 8-10°C

ALCOHOL | 13.5%

AWARDS

94 Points | Wine Enthusiast, 2019

TASTING NOTES

Deep red with purple highlights. Red fruit on the nose which opens with notes of cherry, strawberry and raspberry. Good balance on the palate with a nice structure that holds well on the finish with a little acidity that provides freshness, vanilla and roasted notes.

FOOD PAIRINGS

Cured hams, rabbit, boiled beef, spiced meat, poultry, game and cheeses with soft flavors such as brillat-savarin, vacherin, brie de meaux and cîteaux.

VINIFICATION

Traditional vinification in thermos-regulated stainless steel vats on a 3 weeks period: Cold pre-fermentation maceration around 8°C. Pigeages and pumping over to extract colour and structure. Fermentation with a peak temperature around 30°C. Post fermentation maceration at 25°C. Ageing in oak barrels between 8 to

16 months with malolactic fermentation. 20% of new oak barrels.

VARIETAL | 100% Pinot Noir

SOIL | Limestone and clay

SERVING TEMP | 15-16°C

ALCOHOL | 13%

TASTING NOTES

Sharp ruby red in color. This Volnay reveals a nose of ripe cherries, violets and sweet spices. The palate is silky and fresh, structured by supple tannins. Nice length on the finish. 

FOOD PAIRINGS

Poultry, game, couscous, tagine and moderately strong cheeses such as camembert, saint paulin, morbier and reblochon.

VINIFICATION

Traditional vinification in thermos-regulated stainless steel vats on a 3 weeks period: Cold pre-fermentation maceration around 8°C. Pigeages and pumping over

to extract colour and structure. Fermentation with a peak temperature around 30°C. Post fermentation maceration at 25°C. Ageing in oak barrels between 8 to 16 months with malolactic fermentation. 20 to 30% of new oak barrels.

VARIETAL | 100% Pinot Noir

SOIL | Clay and limestone

SERVING TEMP | 14-16°C

ALCOHOL | 13.5%

TASTING NOTES

A deep garnet color. A complex nose with ripe fruits aromas such as strawberry, raspberry, blueberry and blackcurrant. With ageing, there are spicy notes which evolve towards candied fruits, truffle and leather. On the palate, Pinot Noir is true to form: elegance, power, nice length and ripe tannins. The wine is well-balance and and complex.

FOOD PAIRINGS

Poultry, game, couscous, tagine and moderately strong cheeses such as camembert, Saint Paulin, morbier and reblocho.

VINIFICATION

Harvest by hand. Traditional vinification in thermo-regulated stainless steel. Pre-fermentation – temperature controlled cold maceration. Long fermentation during which pigeages and pumping over are performed. Aged in oak barrels for 10 to 12 months.

VARIETAL | 100% Pinot Noir

SOIL | Limestone, clay and marl 

SERVING TEMP | 14-16°C

ALCOHOL | 13%