Domaine Jean Chauvenet

Chauvenet-Logo Christophe Drag Chauvenet-NSG-Vaucrains
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We began our work with Jean Chauvenet, the founder of this domaine, in 1982 and for over twenty years we participated as the exclusive US importer for the estate’s wines and observed with pleasure as Jean Chauvenet and then, his son-in-law, Christophe Drag, built this domaine into one of the most highly respected producers working the vineyards of Nuits-Saint-Georges. Though an unfortunate misunderstanding caused us to part company in 2004, we explored a renewal of the relationship with the domaine in 2014, and the exceptional quality of the wines convinced us to once again represent this classic estate. With no less than seven premier crus complemented by serious Bourgogne Rouge and Villages-level cuvées, the comprehensive scope of vineyard holdings over their 9.5 hectares is among the greatest in the appellation. The wines of Nuits-Saint-Georges are not soft in their youth, but that is the true character of the terroir: robust tannins, dark fruit, and a mineral infusion from the iron-inflected soils that, taken together, can only come from this singular district. The estate’s holdings are farmed with the underlying objective of achieving certification as an organic grower in the coming years. Harvest is manual. Vinification is classic with 100% destemming and a brief period of cold maceration followed by two to three weeks of cuvaison, the length of which is determined by the appellation and the inherent structure of each wine. A decanting follows and then the wine is moved into small barrels where the malolactic occurs. An elevage of about 18 months occurs and the wines are bottled without fining or filtration.
Bourgogne Rouge Noyer Pendu: From a half-hectare parcel in the commune of Nuits Saint Georges that produces in the neighbourhood of 2400 bottles per annum. The vines are of an average age of 40 years and are planted on gravelly soil. This modest appellation produces a firmly-structured wine of rich color, bright aromatics and black-cherry flavoured fruit.
VOSNE-ROMANEÉ:  Small quantities of a superb Vosne-Romaneé from a 0.31-hectare parcel in the “Aux Raviolles” vineyard in the far southern reaches of the appellation, abutting the “Aux Herbues” lieu-dit in Nuits-Saint-Georges. Although this wine displays some of the classic exotic-spice aromas of Vosne, as well as a slightly silkier texture as befits the appellation, it is in a sense very much a Vosne-Romaneé as rendered by a Nuits-Saint-Georges specialist: firmly mineral, gutsy in spirit, and built to last.  The domaine’s very old vines here–some over 100 years of age–contribute to a wine of notable density and sap.
Chauvenet-Nuits-St-Georges Nuits-Saint-Georges: The village appellation represents the bulk of the holdings of the domaine … more or less seven hectares of vineyards spread across several parcels principally located in the northern reaches of the village of Nuits Saint Georges on a combination of silt, sand and gravel soils which produce a classic version of the appellation. The average age of the vineyards that compose this cuvee is 45 years. A deeply colored wine with vivacity; somewhat stern in its youth but with excellent balance and black fruit flavours.
Chauvenet-NSG-Bousselots Nuits-St-Georges 1er Cru Les Bousselots: Harvested from a half-hectare parcel in the northern quadrant of Nuits Saint Georges with vines that now average 30 years of age; the soil is a mix of sand and gravel which produces a wine of complex character with a seductive suppleness to its form but rigor to the finish; a wine marked by occasional notes of animal and leather as well as sweetly savoury hints of balsamic and licorice.
Chauvenet-NSG-Argillas Nuits-St-Georges 1er Cru Aux Argillas: A tiny parcel of just .17 hectares on the northern slopes of the appellation; soils are laced with clay and the vines have an excellent south/southeast exposure which insures proper ripening; planted to somewhat younger vines (around 22 years average age as of 2014), the wine from Argillas is marked by excellent balance and purity of flavours with dominant notes of cherry and licorice married to an underlying earthiness – a classic rendition of the appellation. Only two barrels are produced annually.
Chauvenet-NSG-Rue-de-Chaux Nuits-St-Georges 1er Cru Rue de Chaux: Perhaps the “truest” of the Nuits appellations with its central location and gravelly soil structure; vines here of 30 or so years of age yield a wine that is severe in its youth but with substantial depth … lots of “matiere” married to a mix of fruit and minerals that permit this wine to age gracefully.
Chauvenet-NSG-Damodes Nuits-St-Georges 1er Cru Les Damodes: Positioned on a brown-colored mix of limestone and marl, the Damodes speaks with more finesse, a suppleness that makes this cuvee the most precocious of the premier crus of the domaine; there is lots of punch to the wine but it is enrobed by the “velvet glove” of more gentle and silky tannins.
Chauvenet-NSG-Poulettes Nuits-St-Georges 1er Cru Les Poulettes: The domaine controls a small parcel of about .17 hectares; the vineyard is beautifully situated on a steep fault of white stony soil just above the more well-known 1er Cru “Perrieres”; it takes its name from the small birds (quail, pheasant) that nest in the adjoining brush and woods. The vines were planted in 1957 and, as old vines do, produce a small crop of highly concentrated grapes which tend to be amongst the first to be harvested at the domaine. Here we sense a touch of red fruit influence amongst the earth, leather, coffee aromas and flavours that we encounter frequently in this part of the Cote de Nuits.
Chauvenet-NSG-Perrieres Nuits-St-Georges 1er Cru Les Perrieres: As the Chauvenet holdings move in a southerly direction, we have the pleasure of accessing wine from the regal cru of “Perrieres”, a profoundly stony site that produces a wine of great breed and class; the domaine controls a quarter hectare of this renowned lieu-dit. A wine with a fine capacity to age, a process that reveals a most complex wine of excellent balance; one of the most elegant and intellectual wines of this part of the Cote de Nuits.
Chauvenet-NSG-Vaucrains Nuits-St-Georges 1er Cru Les Vaucrains: The “grand cru” of this domaine; recognized as one of the most glorious sites within the appellation, the Chauvenet holdings here are old and produce a wine that embodies all of the wonders of Nuits Saint Georges; there is a deep fruitiness with both black and red fruits on exhibit, an earthiness that manages to be compelling and also elegant, all set upon a background of robust tannins that support a weighty but athletic wine; a wine that rewards substantial cellaring.
Download Chauvenet tech sheet
Domaine NameSCEA DOMAINE JEAN CHAUVENET
Family/Owners NameJEAN CHAUVENET
How many years has the family owned the domaine?1920 : Claudius CHAUVENET, 1960 : Jean CHAUVENET, 1994 : Christophe DRAG
How many generations?Third generation
How many hectares of vines are leased?5% metayage, 95% rented
How many hectares of vines are owned? The company operates 9HA17a84ca, The domaine owns 4Ha65a
Are your vineyards or wines Organic or Biodynamic Certified? If yes, in the EU? In the US? If no, are you in the process of becoming certified? When?Lutte raisonnee in the vineyard since 1994. Grass (vegetation) is allowed to grow between the vines since 2003, and the maintenance is done by regular mowing (3 to 5 a year) with the help of hydraulic mowers mounted on straddle tractor.
Describe your vineyard management practices (e.g. low-intervention, organic, biodynamic, standard, etc.).The work is done mainly by hand by 3 people : Christine, my wife, who also manages the accounting part
PLEASE ALSO ADDRESS THE FOLLOWING IN YOUR REPLY: David, my employee, and myself.
Do you do field work and harvest manually? By machine? By horse?We get the help of 30 seasonal interns from May to July with de-budding, training and trellising.
Do you practice green harvest? Leaf thinning? The mechanization is carried out by a straddle tractor for:
How do you fertilize?The phytosanitary pulverization , The mowing, The trimming, And the input of fertilizer in the spring with organo-mineral formulas that help the plant at the start of the vegetation.
WINE 1
GENERAL INFORMATION
AppellationBOURGOGNE ROUGE
Cepage/UvaggioPinot-Noir
%ABVAlc. 12.5% by vol.
# of bottles producedBetween 2400 and 2700 bottles
Grams of Residual Sugar- 2g/l
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsOnly one parcel : NOYER DU PENDU 36a98
Exposures and slope of vineyardsEast, Slope: 0%
Soil Types(s)Clay-limestone. The presence of sand and red silt. Superficial stones covered with 80 cm of the silts
Average vine age (per vineyard)30 years
Average Vine Density (vines/HA)11 000 vines/Ha
Approximate harvest date(s)15 / 25 September
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedManual harvest with a team of 40 people who return each year to help us bring in the new vintage. The grapes are sorted at the parcel if necessary, then transported to the winery in 30Kgs crates. Passage of the grapes on a vibrating table to eliminate insects, and other beetles (ladybugs) before going to the destemmer.
Fermentation: vessel type and size Distribution of the grapes in stainless steel tanks by elevator (lift?) without crushing or pumping
Duration of cuvaisonFermentation: 3 weeks to 1 month depending on the vintages
Duration of contact with leesAgeing on lees in barrels for 1 year
Select or indigenous yeast?Alcoholic fermentation by indigenous yeasts
Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationMaceration at 10/12°C for 6/7 days, then the fermentation start thanks to the indigenous yeasts. 2 pumping-overs per day for one week. Tasting every morning to determine the actions for the day : (punching-down, pumping-over…) After analysis, about 3 weeks to 1 month of maceration, devatting. The grapes are send to the pneumatic press by conveyor belt. The free run wine and press wine are blended in tank, then settling 8 to 10 days after. Then the wines are put in barrels, where the malolactic fermentation is going to take place.
Elevage: vessel type(s) and size(s)Ageing in 5 years oak barrels(0% new oak)
Duration of elevage15 to 18 months depending the vintages
Duration of bottle ageing before release to US market6 to 12 months
Do you practice fining and filtration? If yes, please describeNo fining, no filtration
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?The SO2 is brought in 3 steps: 1/3 in the grape harvest, 1/3 in the racking, after the malo, 1/3 in the bottling. The average rate, in the bottling, is between 15 and 20 mg / l
WINE 2
GENERAL INFORMATION
AppellationVOSNE-ROMANEE
Cepage/UvaggioPinot-Noir
%ABVAlc. 13% by vol.
# of bottles producedBetween 1500 and 1800 bottles
Grams of Residual Sugar- 2g/l
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locations Aux Raviolles 31a14
Exposures and slope of vineyardsEast, Slope: 0%
Soil Types(s)Clay-limestone. The presence of sand and red silt. Superficial stones covered with 80 cm of the silts
Average vine age (per vineyard)75 years
Average Vine Density (vines/HA)11 000 vines/ha
Approximate harvest date(s)September 15/25
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedManual harvest with a team of 40 people who return each year to help us bring in the new vintage. The grapes are sorted at the parcel if necessary, then transported to the winery in 30Kgs crates. Passage of the grapes on a vibrating table to eliminate insects, and other beetles (ladybugs) before going to the destemmer.
Fermentation: vessel type and size Distribution of the grapes in stainless steel tanks by elevator (lift?) without crushing or pumping
Duration of cuvaison3 weeks to 1 month depending on the vintages
Duration of contact with leesAgeing on lees in barrels for 1 year
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationMaceration at 10/12°C for 6/7 days, then the fermentation start thanks to the indigenous yeasts. 2 pumping-overs per day for one week. Tasting every morning to determine the actions for the day : (punching-down, pumping-over…) After analysis, about 3 weeks to 1 month of maceration, devatting. The grapes are send to the pneumatic press by conveyor belt. The free run wine and press wine are blended in tank, then settling 8 to 10 days after. Then the wines are put in barrels, where the malolactic fermentations are going to take place.
Elevage: vessel type(s) and size(s)Ageing in French oak barrels from Allier (15 to 20% of new barrel)
Duration of elevage15 to 18 months depending on the vintages
Duration of bottle ageing before release to US market6 to 12 months
Do you practice fining and filtration? If yes, please describeNo fining, no filtration
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?The SO2 is brought in 3 steps: 1/3 in the grape harvest, 1/3 in the racking, after the malo, 1/3 in the bottling. The average rate, in the bottling, is between 15 and 20 mg / l
WINE 3
GENERAL INFORMATION
AppellationNUITS-SAINT-GEORGES
Cepage/UvaggioPinot-Noir
%ABVAlc 13% by vol
# of bottles producedAbout 15 000 bottles
Grams of Residual Sugar- 2g/l
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locations4 plots: Aux Saint Jacques :1Ha14a, Aux Allots : 82a, La Petite Charmotte : 23a, Aux Saint Julien : 31a. Total: 2Ha50
Exposures and slope of vineyardsEast, Slope: 1 to 5%
Soil Types(s)Clay-limestone. The presence of sand and red silt. Superficial stones covered with 30 cm of the silts with iron ore
Average vine age (per vineyard)70 years
Average Vine Density (vines/HA)11 000 vines/ha
Approximate harvest date(s)September 15/25
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedManual harvest with a team of 40 people who return each year to help us bring in the new vintage. The grapes are sorted at the parcel if necessary, then transported to the winery in 30Kgs crates. Passage of the grapes on a vibrating table to eliminate insects, and other beetles (ladybugs) before going to the destemmer.
Fermentation: vessel type and size Distribution of the grapes in stainless steel tanks by elevator (lift?) without crushing or pumping
Duration of cuvaison3 weeks to 1 month depending on the vintages
Duration of contact with leesAgeing on lees for 1 year in barrels
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationMaceration at 10/12°C for 6/7 days, then the fermentation start thanks to the indigenous yeasts. 2 pumping-overs per day for one week. Tasting every morning to determine the actions for the day : (punching-down, pumping-over…) After analysis, about 3 weeks to 1 month of maceration, devatting. The grapes are send to the pneumatic press by conveyor belt. The free run wine and press wine are blended in tank, then settling 8 to 10 days after. Then the wines are put in barrels, where the malolactic fermentations are going to take place.
Elevage: vessel type(s) and size(s)Ageing in french oak barrels from Allier (25% new barrel)
Duration of elevage15 to 18 months depending on the vintages
Duration of bottle ageing before release to US market6 to 12 months
Do you practice fining and filtration? If yes, please describeNo fining, no filtration
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?The SO2 is brought in 3 steps: 1/3 in the grape harvest, 1/3 in the racking, after the malo, 1/3 in the bottling. The average rate, in the bottling, is between 15 and 20 mg / l
WINE 4
GENERAL INFORMATION
AppellationNUITS 1er CRU LES DAMODES
Cepage/UvaggioPinot-Noir
%ABVAlc 13.5% by vol
# of bottles producedAbout 1 500 bottles
Grams of Residual Sugar- 2g/l
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locations LES DAMODES 28a16ca
Exposures and slope of vineyardsEast, Slope: 20%
Soil Types(s)Clay-limestone. Presence of sand and gravels on shallow soils
Average vine age (per vineyard)65 years
Average Vine Density (vines/HA)11 000 vines/ha
Approximate harvest date(s)September 15/ 25
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedManual harvest with a team of 40 people who return each year to help us bring in the new vintage. The grapes are sorted at the parcel if necessary, then transported to the winery in 30Kgs crates. Passage of the grapes on a vibrating table to eliminate insects, and other beetles (ladybugs) before going to the destemmer.
Fermentation: vessel type and size Distribution of the grapes in stainless steel tanks by elevator (lift?) without crushing or pumping
Duration of cuvaison3 weeks to 1 month depending on the vintages
Duration of contact with leesAgeing on lees for 1 year in barrels
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationMaceration at 10/12°C for 6/7 days, then the fermentation start thanks to the indigenous yeasts. 2 pumping-overs per day for one week. Tasting every morning to determine the actions for the day : (punching-down, pumping-over…). After analysis, about 3 weeks to 1 month of maceration, devatting. The grapes are send to the pneumatic press by conveyor belt. The free run wine and press wine are blended in tank, then settling 8 to 10 days after. Then the wines are put in barrels, where the malolactic fermentations are going to take place.
Elevage: vessel type(s) and size(s)Ageing in French oak barrels from Allier (20% new barrels)
Duration of elevage15 to 18 months depending on the vintages
Duration of bottle ageing before release to US market6 to 12 months
Do you practice fining and filtration? If yes, please describeNo fining, no filtration
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?The SO2 is brought in 3 steps: 1/3 in the grape harvest, 1/3 in the racking, after the malo, 1/3 in the bottling. The average rate, in the bottling, is between 15 and 20 mg / l
WINE 5
GENERAL INFORMATION
AppellationNUITS 1er CRU LES BOUSSELOTS
Cepage/UvaggioPinot-Noir
%ABVAlc 13.5% by vol
# of bottles producedBetween 1 200 and 1 500 bottles
Grams of Residual Sugar- 2g/l
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locations LES BOUSSELOTS 54a83
Exposures and slope of vineyardsSouth-East, Slope: 10 to 15%
Soil Types(s)Clay-limestone. Very rocky limestone brown soils, in limono-clayey fine texture. Presence of white marl in subsoil
Average vine age (per vineyard)30 years
Average Vine Density (vines/HA)11 000 vines/ha
Approximate harvest date(s)September 15/25
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedManual harvest with a team of 40 people who return each year to help us bring in the new vintage. The grapes are sorted at the parcel if necessary, then transported to the winery in 30Kgs crates. Passage of the grapes on a vibrating table to eliminate insects, and other beetles (ladybugs) before going to the destemmer.
Fermentation: vessel type and size Distribution of the grapes in stainless steel tanks by elevator (lift?) without crushing or pumping
Duration of cuvaison3 weeks to 1 month depending on the vintages
Duration of contact with leesAgeing on lees or 1 year in barrels
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationMaceration at 10/12°C for 6/7 days, then the fermentation start thanks to the indigenous yeasts. 2 pumping-overs per day for one week. Tasting every morning to determine the actions for the day : (punching-down, pumping-over…) After analysis, about 3 weeks to 1 month of maceration, devatting. The grapes are send to the pneumatic press by conveyor belt. The free run wine and press wine are blended in tank, then settling 8 to 10 days after. Then the wines are put in barrels, where the malolactic fermentations are going to take place.
Elevage: vessel type(s) and size(s)Ageing in French oak barrels from Allier (20 to 25% new barrels)
Duration of elevage15 to 18 months depending on the vintages
Duration of bottle ageing before release to US market6 to 12 months
Do you practice fining and filtration? If yes, please describeNi fining, no filtration
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?The SO2 is brought in 3 steps:1/3 in the grape harvest,1/3 in the racking, after the malo, 1/3 in the bottling. The average rate, in the bottling, is between 15 and 20 mg / l
WINE 6
GENERAL INFORMATION
AppellationNUITS 1er CRU AUX ARGILLAS
Cepage/UvaggioPinot-Noir
%ABVAlc 13.5% by vol
# of bottles producedAbout 900 bottles/ year
Grams of Residual Sugar- 2g/l
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsAUX ARGILLAS 16a90
Exposures and slope of vineyardsSouth/South-East, Slope: 10%
Soil Types(s)Clay-limestone. Very rocky limestone brown soils. Presence of sand and red silt on limestone masses of fallen rocks resting on marls.
Average vine age (per vineyard)25 years
Average Vine Density (vines/HA)11 000 vines/ha
Approximate harvest date(s)September 15/25
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedManual harvest with a team of 40 people who return each year to help us bring in the new vintage. The grapes are sorted at the parcel if necessary, then transported to the winery in 30Kgs crates. Passage of the grapes on a vibrating table to eliminate insects, and other beetles (ladybugs) before going to the destemmer.
Fermentation: vessel type and size Distribution of the grapes in stainless steel tanks by elevator (lift?) without crushing or pumping
Duration of cuvaison3 weeks to 1 month depending on the vintages
Duration of contact with leesAgeing on lees for 1 year in barrels
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationMaceration at 10/12°C for 6/7 days, then the fermentation start thanks to the indigenous yeasts. 2 pumping-overs per day for one week. Tasting every morning to determine the actions for the day: (punching-down, pumping-over…) After analysis, about 3 weeks to 1 month of maceration, devatting. The grapes are send to the pneumatic press by conveyor belt. The free run wine and press wine are blended in tank, then settling 8 to 10 days after. Then the wines are put in barrels, where the malolactic fermentations are going to take place
Elevage: vessel type(s) and size(s)Ageing in French oak barrels from Allier (33% new barrels)
Duration of elevage15 to 18 months depending on the vintages
Duration of bottle ageing before release to US market6 to 12 months
Do you practice fining and filtration? If yes, please describeNo fining, no filtration
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?The SO2 is brought in 3 steps: 1/3 in the grape harvest, 1/3 in the racking, after the malo, 1/3 in the bottling. The average rate, in the bottling, is between 15 and 20 mg / l
WINE 7
GENERAL INFORMATION
AppellationNUITS 1er CRU RUE DE CHAUX
Cepage/UvaggioPinot-Noir
%ABVAlc 13.5% by vol
# of bottles producedBetween 1 200 and 1 500 bottles
Grams of Residual Sugar- 2g/l
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locations RUE DE CHAUX 23a90
Exposures and slope of vineyardsEast, Slope: 8 to 10%
Soil Types(s)Clay-limestone. Limestone brown soils on silt and gravels of Bathonien
Average vine age (per vineyard)85 years
Average Vine Density (vines/HA)11 000 vines/ha
Approximate harvest date(s)September 15/25
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedManual harvest with a team of 40 people who return each year to help us bring in the new vintage. The grapes are sorted at the parcel if necessary, then transported to the winery in 30Kgs crates. Passage of the grapes on a vibrating table to eliminate insects, and other beetles (ladybugs) before going to the destemmer.
Fermentation: vessel type and size Distribution of the grapes in stainless steel tanks by elevator (lift?) without crushing or pumping
Duration of cuvaison3 weeks to 1 month depending on the vintages
Duration of contact with leesAgeing on lees for 1 year in barrels
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationMaceration at 10/12°C for 6/7 days, then the fermentation start thanks to the indigenous yeasts. 2 pumping-overs per day for one week. Tasting every morning to determine the actions for the day : (punching-down, pumping-over…) After analysis, about 3 weeks to 1 month of maceration, devatting. The grapes are send to the pneumatic press by conveyor belt. The free run wine and press wine are blended in tank, then settling 8 to 10 days after. Then the wines are put in barrels, where the malolactic fermentations are going to take place.
Elevage: vessel type(s) and size(s)Ageing in French oak barrels from Allier (20 to 25% new barrels)
Duration of elevage15 to 18 months depending on the vintages
Duration of bottle ageing before release to US market6 to 12 months
Do you practice fining and filtration? If yes, please describeNo fining, no filtration
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?The SO2 is brought in 3 steps: 1/3 in the grape harvest, 1/3 in the racking, after the malo, 1/3 in the bottling. The average rate, in the bottling, is between 15 and 20 mg / l
WINE 8
GENERAL INFORMATION
AppellationNUITS 1er CRU LES PERRIERES
Cepage/UvaggioPinot-Noir
%ABVAlc 13.5% by vol
# of bottles producedAbout 1 200 bottles
Grams of Residual Sugar- 2g/l
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsLES PERRIERES 22a88
Exposures and slope of vineyardsEast/South-East, Slope: 15%
Soil Types(s)Clay-limestone. Very rocky brown soils, on the cliff mass of fallen rocks of limestone and of white oolite.
Average vine age (per vineyard)80 years
Average Vine Density (vines/HA)11 000 vines/ha
Approximate harvest date(s)September 15/25
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedManual harvest with a team of 40 people who return each year to help us bring in the new vintage. The grapes are sorted at the parcel if necessary, then transported to the winery in 30Kgs crates. Passage of the grapes on a vibrating table to eliminate insects, and other beetles (ladybugs) before going to the destemmer.
Fermentation: vessel type and size Distribution of the grapes in stainless steel tanks by elevator (lift?) without crushing or pumping
Duration of cuvaison3 weeks to 1 month depending on the vintages
Duration of contact with leesAgeing on lees for 1 year in barrels
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. Maceration at 10/12°C for 6/7 days, then the fermentation start thanks to the indigenous yeasts.
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE:2 pumping-overs per day for one week.
pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationTasting every morning to determine the actions for the day : (punching-down, pumping-over…) After analysis, about 3 weeks to 1 month of maceration, devatting. The grapes are send to the pneumatic press by conveyor belt. The free run wine and press wine are blended in tank, then settling 8 to 10 days after. Then the wines are put in barrels, where the malolactic fermentations are going to take place.
Elevage: vessel type(s) and size(s)Ageing in French oak barrels from Allier (25% new barrels)
Duration of elevage15 to 18 months depending on the vintages
Duration of bottle ageing before release to US market6 to 12 months
Do you practice fining and filtration? If yes, please describeNo fining, no filtration
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?The SO2 is brought in 3 steps: 1/3 in the grape harvest,1/3 in the racking, after the malo,1/3 in the bottling. The average rate, in the bottling, is between 15 and 20 mg / l
WINE 9
GENERAL INFORMATION
AppellationNUITS 1er CRU LES POULETTES
Cepage/UvaggioPinot-Noir
%ABVAlc 13.5% by vol
# of bottles producedAbout 900 bottles
Grams of Residual Sugar- 2g/l
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsLES POULETTES 16a90
Exposures and slope of vineyardsEast/South-East, Slope : 1 to 3%
Soil Types(s)Clay-limestone. Brown limestone soils on terraces with white oolite gravels
Average vine age (per vineyard)60 years
Average Vine Density (vines/HA)11 000 vines/ha
Approximate harvest date(s)September 15/25
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedManual harvest with a team of 40 people who return each year to help us bring in the new vintage. The grapes are sorted at the parcel if necessary, then transported to the winery in 30Kgs crates. Passage of the grapes on a vibrating table to eliminate insects, and other beetles (ladybugs) before going to the destemmer.
Fermentation: vessel type and size Distribution of the grapes in stainless steel tanks by elevator (lift?) without crushing or pumping
Duration of cuvaison3 weeks to 1 month depending on the vintages
Duration of contact with leesAgeing on lees for 1 year in barrels
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationMaceration at 10/12°C for 6/7 days, then the fermentation start thanks to the indigenous yeasts. 2 pumping-overs per day for one week. Tasting every morning to determine the actions for the day : (punching-down, pumping-over…)After analysis, about 3 weeks to 1 month of maceration, devatting. The grapes are send to the pneumatic press by conveyor belt. The free run wine and press wine are blended in tank, then settling 8 to 10 days after. Then the wines are put in barrels, where the malolactic fermentations are going to take place.
Elevage: vessel type(s) and size(s)Ageing in French oak barrels from Allier (33% new barrels)
Duration of elevage15 to 18 months depending on the vintages
Duration of bottle ageing before release to US market6 to 12 months
Do you practice fining and filtration? If yes, please describeNo fining, no filtration
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?The SO2 is brought in 3 steps: 1/3 in the grape harvest,1/3 in the racking, after the malo, 1/3 in the bottling. The average rate, in the bottling, is between 15 and 20 mg / l
WINE 10
GENERAL INFORMATION
AppellationNUITS 1er CRU LES VAUCRAINS
Cepage/UvaggioPinot-Noir
%ABVAlc 13.5% by vol
# of bottles producedBetween 1 800 and 2 400 bottles
Grams of Residual Sugar- 2g/l
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locations LES VAUCRAINS 41a44
Exposures and slope of vineyardsEast/ North-East,Slope 15%
Soil Types(s)Clay-limestone. Brown limestone soils with white oolite
Average vine age (per vineyard)80 years
Average Vine Density (vines/HA)11 000 vines/ha
Approximate harvest date(s)September 15/25
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedManual harvest with a team of 40 people who return each year to help us bring in the new vintage. The grapes are sorted at the parcel if necessary, then transported to the winery in 30Kgs crates. Passage of the grapes on a vibrating table to eliminate insects, and other beetles (ladybugs) before going to the destemmer.
Fermentation: vessel type and size Distribution of the grapes in stainless steel tanks by elevator (lift?) without crushing or pumping
Duration of cuvaison3 weeks to 1 month depending on the vintages
Duration of contact with leesAgeing on lees for 1 year in barrels
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. Maceration at 10/12°C for 6/7 days, then the fermentation start thanks to the indigenous yeasts.
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE:2 pumping-overs per day for one week.
pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationTasting every morning to determine the actions for the day : (punching-down, pumping-over…). After analysis, about 3 weeks to 1 month of maceration, devatting. The grapes are send to the pneumatic press by conveyor belt. The free run wine and press wine are blended in tank, then settling 8 to 10 days after. Then the wines are put in barrels, where the malolactic fermentations are going to take place.
Elevage: vessel type(s) and size(s)Ageing in French oak barrels from Tronçais (20 to 30% new barrel)
Duration of elevage15 to 18 months depending on the vintages
Duration of bottle ageing before release to US market6 to 12 months
Do you practice fining and filtration? No fining, no filtration
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?The SO2 is brought in 3 steps: 1/3 in the grape harvest, 1/3 in the racking, after the malo, 1/3 in the bottling. The average rate, in the bottling, is between 15 and 20 mg / l

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