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Grape varietal: 100% Chardonnay

The Terroir: 4 Ha vineyard located in the village of Prissé on a hillside. Clay-limestone soils on rocky subsoils.

Vinification: Pellicular maceration for few hours. Pressing, fermentation as long as possible with control of temperatures between 16 and 18°C.

Tasting Note: Clear and glossy with a beautiful green dappled golden color. Fruity, fleshy, round, harmonious yet dry with aromas of acacias and exotic fruit.

Pairing: Grilled fish, white meat, seafood gratin, goat cheese.

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Grape varietal: 100% Chardonnay

Tasting notes: Pale golden color with green tints with great expression on the nose, revealing apple and pear aromas as well as scents of white blossom added by hazelnut and almond with some hints of pineapple. On the palate, lime and plum flavors are dominating with medium-plus acidity and have long, slightly-tart finish, which are good for tasting the Saint Veran at 12 °C.

Pairing: Pairs beautifully with fried or pan-seared fish, seafood and mushrooms.

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Appellation: AOC Burgundy

Grape Varietals: 100% Chardonnay

Vinification: The bunches are quickly pressed and the juice is put in a stainless-steel vat for maceration during 15 days. The wine is let to age in stainless-steel tanks. A 3rd of the juice is  then oak barreled for 5 months. Complete assemblage before bottling. It can age in a cellar to 5 years.

Tasting notes: A fresh and well-developed fruity nose. On the palate, a fruity and good attack with grapefruit, lemon aromas, acacia and honey. Dry, round and a good mouthfeel. Beautiful acidity and a great balance between the fruit and the body. Long lingering finish.

Pairing: It is best drunk at 8-10° as an aperitif or with seafood. Grilled poultry and hearty salads.

RED

Appellation: AOC Bourgogne.

Grape Varietals: 100% Pinot Noir Vieilles Vignes

Vinification: The bunches are put in a stainless-steel vat for maceration  during 10 days. After a quick pressing (to avoid rough tannins), the wine is let to age in oak barrels and stainless-steel tanks during a few months, and then bottled. It can age in a cellar up to 5 years.

Taste: A dark ruby color and a fruity nose. Medium-bodied with a good structure on red berries and long fruity finish. Well-developed nose. On the palate, a fruity attack, well-structured with rounded tannins

Pairing: It is best drunk at 14-16° with red meat or poultry.

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Grape varietal: 100% Chardonnay

The Chablis for all the circumstances. Chablis Premier Cru Vaillons 2015: Guide Gilbert & Gaillard 93/100 

Our Chablis Premier Cru Vaillons are situated in a huge valley and are ideally situated. They are at full maturity and produce a wine with white fruits aromas blended delicately with the natural minerality of the chablisian terroir. Very easy to drink during his youth, this Premier Cru gladly know aging a few years on a connoisseur’s cellar.

Tasting notes: Light yellow. Seductive nose that is mineral yet lemony. The palate shows a great fusion of lushness and freshness enhancing an already expressive array of aromas. Warmer finish.

Pairing: Pairs greatly with white meats.

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Grape varietal: 100% Chardonnay

If the finesse were to qualify only one Grand Cru, it would be Vaudésirs! 

Chablis Grand Cru Vaudésirs 2015: Guide Gilbert & Gaillard 94/100: 

Tasting notes: Light yellow-gold color. Profound, expressive nose recalling rich, complex herbal aromatics of undergrowth. Ample, lush palate with no heaviness whatsoever due to its freshness and balsamic-like aromatic personality. Ample with floral characteristics and delicate in youth. Minerality and elegance come quickly with the infinite length of this exceptional wine. Raoul Gautherin Chablis Grand Cru Vaudesirs will be able to convince the most delicate and exercised palates. Also great cellar aging capabilities.

Pairing: Duck, sushi, sole meuniere and creamy rich dishes.

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Grape varietal: 100% Chardonnay

Tasting notes: Limpid, pale gold col0r with green highlights when young, darker gold color with age. Aromas of acacia, mayflower, honeysuckle, bramble flowers, and sometimes violet and bracken. Of the livelier scents, lemon-balm and gun-flint. Hazelnut, white peach and ripe pear would not be surprising, either. In the mouth, always fresh, young at heart, frisky, alluring and rich in spicy back-flavors. Refinement and delicacy are harmoniously matched to a durably well-built structure.

Pairing: Serving temperature : 10 to 12 °C. Veal in white sauces, steamed or poached crustaceans, noble fish (plain fried, grilled, or, better still, steamed) are well-suited. Paella, made with meat and/or fish, also goes well. As for cheeses, best in goat cheeses, Beaufort, Comté, Emmental and Saint-Paulin.

RED

Grape varietal: 100% Gamay

Vinification: The bunches are put in a stainless-steel vat for maceration during 10 days. After a quick pressing (to avoid rough tannins), the wine is let to age in old oak barrels or stainless-steel tanks during a few weeks, and then bottled. It can age in a cellar up to 5 years.

Tasting notes: A superb ruby color and a well-developed fruity nose. On the palate, a fruity and supple attack. Medium-bodied with well-rounded tannins and a good acidity balance. Long and fruity finish.

Pairing: It is best drunk at 14-16° on its own or with poultry.

RED

Grape Varietal: 100% Gamay. Appellation: Beaujolais Controllee.

Vilification: Manual harvest, whole berry fermentation. Minimum 4 weeks of temperature controlled maceration and fermentation.

Taste: intense ruby-red color with purple tints. Bouquet of red berry fruit. Apricot and plum. Subtle peppery and spice notes. Hints of kirsch like taste.

Food Pairing: Poultry, charcuterie, matured cheeses.

RED

Vinification: Only sound grapes are being harvested to make the Château Mi-Pont. The crushed berries are put in stainless-steel vats for maceration during for 10 days with a pre-fermenting cooled period of 2 days in order to extract the color and tannins. After the pressing, the wine is let to age in oak barrels during 12 months, and then bottled. Aging Capacity: Up to 10 years.

Taste: A superb dark-ruby color and a fruity and well-developed nose. On the palate, a fruity attack, well-structured with rounded tannins. Medium-bodied with a fruity and long finish.

Pairing: It is best drunk “Chambré” (16-18°) with grilled meats or cheese.

RED

Grape Varietal: 100% Pinot Noir

Vinification: The crushed berries are put in stainless-steel vats for maceration for 10 days with a pre-fermenting cooled period of 2 days in order to extract the color and tannins. After the pressing, the wine is let to age in oak barrels during 12 months and then bottled.

Tasting notes: A superb ruby color and a fruity and well-developed nose. On the palate, light-bodied wine with red berries taste, nice and soft tannins and pleasant finish. Aging Capacity: In a cellar up to 15 years.

Pairing: It is best drunk “Chambré” (16-18°) with red roast beef or soft cheeses (camembert, …)

RED

Grape Varietal: 100% Pinot Noir – AOC Gevrey Chambertin

Vinification: The crushed berries are put in stainless-steel vats for maceration during 10 days with a pre-fermenting cooled period of 2 days in order to extract the color and tannins. After the pressing, the wine is let to age in oak barrels during 12 months, semi-filtered to keep its potential and then bottled. Aging capacity: Up to 15 years.

Tasting notes: A superb ruby color and a fruity and well-developed nose. On the palate, a supple and fruity attack with a good structure and soft tannins. Full bodied with a long and pleasant finish.

Pairing: Best drunk “Chambré” (16-18°) with grilled meats or cheeses.

RED

Grape Varietal: 100% Pinot Noir – AOC Clos de Vougeot Grand Cru

Vinification: The crushed berries are put in stainless-steel vats during 3 days for a cold pre-fermenting process to extract color and fruitness without putting pressure on the skins of the berries. The alcoholic fermentation is being led during 2 to 3 weeks with temperature control to ensure that the best is extracted from the berries (phenologic components). After the fermentation is finished, it is let to age in wooden barrels (French woods) during 18 months with 30% new oak, so the oaky taste is not dominant.

Tasting notes: A dark ruby color for this wine and a discreet but present nose of red berries. On the palate, ripen red fruits and a good structure. Well balanced with a long finish which definitely shows the elegance of the Pinot Noir.

Pairing: Best drunk “Chambré” (16-18°) with grilled meats, cheeses duck is a must.