Meursault – Chartron & Trebuchet
Chartron & Trebuchet’s vineyards surround the picturesque village of Meursault in the heart of the Côte de Beaune, between 200 and 300 meters above sea level and facing East/Southeast.
The average age of the vines is 30 years; the grapes are hand harvested and are pressed immediately upon arrival at the winery. Fermentation is carried out in oak barrels, (50% new) and the wine is aged for 16 months in oak barrels with regular stirring to gain depth and complexity.
An exuberant nose of orange, jasmine and toasty notes. A rich and generous palate with great precision and a beautiful crispness in the finish… All the characteristics of a great Meursault are gathered here!
This wine blends elegantly with 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, shrimp, lobster and sauce. Versatile to be delicious as an aperitif and with cheeses of a light taste (Camembert, Brie, Blue cheese, Goat cheese, Gruyere etc.)
About the Producer
Chartron & Trebuchet
Domaine Jean Chartron has owned Premier and Grands Cru vineyards in Puligny-Montrachet since 1859. In 1984 Jean-René Chartron and Louis Trébuchet, a manager of a wine trading company, founded the Maison Chartron et Trébuchet.
Vincent Sauvestre acquired the company in 2004. His objective is to continue to promote the great white wines of Burgundy, whilst respecting and perpetuating the quality work achieved by Jean Chartron and Louis Trébuchet.
Chartron & Trébuchet specialise in producing great white Burgundy wines. The know-how of the winemakers begins with a radical selection of the very best plots: the highest-quality terroirs of the Côte are chosen and the grapes are carefully monitored throughout the ripening period. Grapes are hand-picked when the balance between acidity and sweetness is at its prime: the fruit must not be too ripe so that the full potential of the terroir is maintained, including its acidity, to ensure that the wines age properly.
All of the winemaking is done in oak casks and the alcoholic fermentation is followed by malolactic fermentation. A proportion of 20 to 40% of new barrels is used, depending on the appellations and the vintage. Wines are left to age for 12 to 18 months – again depending on the appellations and vintage.
Chartron & Trébuchet’s vineyards are all planted on limestone and clay based soils. Overall the average age of the vines is 30 years.
