Chartron-et-Trebuchet Chablis 2023

Jean-René Chartron founded the Maison Chartron et Trébuchet in 1984 with Louis Trébuchet, manager of a wine trading company. The property was purchased in Fall 2016 by Francois Martenot, whose objective is to promote the great white wines of Burgundy while respecting and perpetuating the quality work achieved by Jean Chartron and Louis Trébuchet.

The Maison Chartron et Trébuchet specializes in producing great white Burgundy wines. It begins with a very serious selection of the very best plots: the highest-quality terroirs of the Côte d'Or are chosen, and the grapes are carefully monitored throughout the ripening period. All harvesting is done by hand. All of the winemaking is done in cask. A proportion of 20% - 40% new barrels is used, depending on the appellations and the vintage. Wines are left to age for 12-18 months. The racking of the wines is done in the traditional manner, eliminating any unnecessary filtering. The wines are then bottled without being exposed to ambient air to preserve all their flavor and quality. They are then aged for four to six months before being released to the market. 

Located in northern Burgundy near Auxerre, the Chablis vineyards are alongside a small river aptly named the "Serein" (meaning Serene). The Chablis region is a limestone plateau cut by valleys. The Premier Crus lie on a stratum dating from the Kimmeridgian (155 millions years BC), with alternating marl and limestone and tiny deposits of oysters in the rock, reminiscent of the warm and shallow sea which then covered Burgundy. Yields are 60 hl/ha. 

This lovely Chablis has a pale golden color. The nose is both floral and mineral. The palate reflects the nose with fresh notes of citrus, chalk and green tea. The finish is accurate and crystalline. Made from vines with 20 years of age planted in limestone & marl soils, the grapes are pressed on arrival at the winery using pneumatic presses. The fermentation takes place in stainless steel tanks thermoregulated at 16 degrees C. Aged on the lees for 9 months. Yield 60 hl/ha.

Perfect to pair with grilled oysters or white fish in butter and lemon sauce, but also with white meats (veal, poultry). Sushi also pairs perfectly with its minerality. Goat cheese and Comté cheese are also ideal and typical in the region.