" We don't sell the wine without touching the vine "
Capitain-Gagnerot Echezeaux Grand Cru En Orveaux 2015
No longer available.
| Country: | France |
| Region: | Burgundy |
| Winery: | Capitain Gagnerot |
| Grape Type: | Pinot Noir |
| Vintage: | 2015 |
| Bottle Size: | 750 ml |
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Domaine Jean Grivot Echezeaux Grand Cru is made from 100 percent Pinot Noir.
Domaine Jean Grivot is among the great names in Burgundian wine. Étienne Grivot and his wife Marielle took over from Étienne’s father Jean Grivot in 1987. The vineyards are densely planted and farmed organically “sans certification” while the aim in the cellar is for balance and clear expression of terroir.
Jean Grivot’s 15.5 hectares spread across 22 appellations with vineyards in the communes of Vosne-Romanée, Vougeot, Chambolle-Musigny, and Nuits-Saint-Georges. Besides the three grand crus, there are 8 premier crus including the much lauded Les Beaux Monts and Suchots in Vosne-Romanée. The grapes are completely de-stemmed and fermentation is spontaneous.
About the Vineyard:
Echézeaux grand cru is a large vineyard of 38 hectares divided into 11 individual climats. Grivot’s parcel is in the climat of Les Cruots and lies at the southern end of Echézeaux near the premier cru of Les Suchots. A good Echézeaux should have rich fruit, considerable earthiness, and be very complete on the palate.
Tasting Notes:
The wine shows aromas and flavors of red berries, herbs, and purple flowers. The palate is rich with ripe fruit and medium weight with bright acidity and fine tannins. Aging in 40-70% new Burgundian pièce brings notes of vanilla, toast, and baking spices.
Food Pairing:
Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.
Review:
A very elegant expression of Echezeaux, with a velvety black plum and rose petal fruit. There is a lovely freshness and so much finesse that the tannin and structure might surprise you at the end. This has the substance to age for decades. Produced from a 0.84ha parcel in Cruots next to Comte Liger-Belair. The vines were planted in 1954 and the destemmed fruit was gently fermented.
-Decanter 97 Points
This is pure, racy and enticing, hosting aromas and flavors of black currant, blackberry, violet and iron. This is about finesse, grace and precision balance, with saturated fruit flavors persisting on the superlong aftertaste. Needs a decade in the cellar.
-Wine Spectator 97 Points
Chateau Talbot Saint-Julien Grand Cru Classe is made from 69 % Cabernet Sauvignon, 26 % Merlot, 5 % Petit Verdot.
The wine presents a delicate and captivating nose of black fruits, fresh tobacco, peppermint and floral nuances. Ripe and juicy fruit flavors of black currants on the palate with well integrated velvety tannins and a beautiful refreshing acidity to the long finish.
For the 2018 vintage, a special packaging with a unique silkscreen printing bottle was created to mark the 100th anniversary of the Cordier Family's acquisition of Chateau Talbot
Pair with red meat, roast pork, game meat, poultry, hard cheeses, poached pear.
Review:
"Rich aromas of blackcurrant, blackberry, chocolate, tobacco and licorice. Oyster shell, too. It’s full-bodied with firm, well integrated tannins. Polished, silky layers with a long finish. Gorgeous ripe and bright fruit in the center palate. Best in a long time. Try from 2025."
- James Suckling (January 2021), 96 pts
Chateau Talbot Saint-Julien Grand Cru Classe is made from 69 % Cabernet Sauvignon, 26 % Merlot, 5 % Petit Verdot.
The wine presents a delicate and captivating nose of black fruits, fresh tobacco, peppermint and floral nuances. Ripe and juicy fruit flavors of black currants on the palate with well integrated velvety tannins and a beautiful refreshing acidity to the long finish.
For the 2018 vintage, a special packaging with a unique silkscreen printing bottle was created to mark the 100th anniversary of the Cordier Family's acquisition of Chateau Talbot
Pair with red meat, roast pork, game meat, poultry, hard cheeses, poached pear.
Review:
"Well-built and rather refined for the vintage, with a deep well of red and black currant paste and plum reduction flavors supported by a deeply inlaid iron note, all of which run the length of the wine. Offers subtle savory, tobacco and singed cedar notes that add range, with a savory echo that leaves a mouthwatering feel in the end. Built to cellar. Cabernet Sauvignon, Merlot and Petit Verdot. Best from 2025 through 2040. - James Molesworth"
- Wine Spectator (March 2022), 95 pts
Grand Veneur Chateauneuf Du Pape Blanc La Fontaine is made from 100% Roussane.
Yellow-gold color. The nose is rich in aromas of citrus fruit, tropical fruit, quince and honey, with a touch of vanilla. On the palate, the same aromas appear together with a fatness combining exotic fruit and vanilla : the wine is rich, generous and elegant, with extraordinary length. "La Fontaine" is often considered to be one of the best Châteauneuf du Pape white, and it is by definition a superb gastronomy wine.
Best between 1 and 8 years.
Review:
"Always all Roussanne, the 2022 Châteauneuf du Pape La Fontaine Blanc comes from organically grown grapes and was brought up entirely in oak. It's a brilliant white that would compete with a Grand Cru White Burgundy with its smoky stone fruits, brioche, crushed stone, and floral aromatics. Full-bodied on the palate, with a deep, layered mouthfeel, huge richness, and a great finish, this is legit awesome white wine that I'd be thrilled to have in the cellar. I love it today yet see no reason it shouldn't evolve gracefully for at least a decade."
- Jeb Dunnuck (Importer Highlight: Fran Kysela ; July 2024), 97 pts
Grand Veneur Chateauneuf du Pape Rouge Le Miocene is made from 70% Grenache, 20% Syrah, 10% Mourvèdre .
An intense dark-ruby color. The nose develop aromas of ripe black fruit (such as blackberry), cherry and spice box. The palate reveals the presence of tannins, in high quantity and elegant. The finish is long and luxurious. This is the Châteauneuf du Pape expression, displaying all the characteristics of the terroir.
Soil type: Plots are located northern part of Châteauneuf du Pape and the vines are grown under organic process.The soil is marked by the violence wrought by the Rhone river. It consists of a layer of marine molasses of the Miocene period covered by alpine alluvium. The presence of a great number of rounded stones known as "galets" in the earth is evidence of the time when the Rhone, then a torrent, tore fragments of rock from the Alps and deposited them on the plain. The GRAND VENEUR cuvee will express year after year a great power and aromatic complexity.
Winemaking & ageing: Harvest is sorted by hand, destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in vats and oak casks.
Review:
"A rather elegant Chateauneuf with plenty of red fruits and some floral notes, plus a touch of tomato ketchup. Very good fruit, but also a solid base of tannins on the medium- to full-bodied palate. The crisp acidity is well-integrated at the long, moderately dry finish. A cuvee of 70% grenache, 20% syrah and 10% mourvedre. From organically grown grapes. Drink or hold."
- James Suckling (April 2023), 91 pts
Grand Veneur Chateauneuf du Pape Rouge Le Miocene is made from 70% Grenache, 20% Syrah, 10% Mourvèdre .
An intense dark-ruby color. The nose develop aromas of ripe black fruit (such as blackberry), cherry and spice box. The palate reveals the presence of tannins, in high quantity and elegant. The finish is long and luxurious. This is the Châteauneuf du Pape expression, displaying all the characteristics of the terroir.
Soil type: Plots are located northern part of Châteauneuf du Pape and the vines are grown under organic process.The soil is marked by the violence wrought by the Rhone river. It consists of a layer of marine molasses of the Miocene period covered by alpine alluvium. The presence of a great number of rounded stones known as "galets" in the earth is evidence of the time when the Rhone, then a torrent, tore fragments of rock from the Alps and deposited them on the plain. The GRAND VENEUR cuvee will express year after year a great power and aromatic complexity.
Winemaking & ageing: Harvest is sorted by hand, destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in vats and oak casks.
Review:
The 2022 Châteauneuf du Pape Le Miocene checks in as 70% Grenache, 20% Syrah, and the rest Mourvèdre, all destemmed, that was raised mostly in tank, with the Syrah and Mourvèdre in oak. It has a beautiful nose of ripe red and black fruits that give way to more licorice, black olive, peppery garrigue, and spices. Medium to full-bodied on the palate, it's balanced and has ripe, building tannins and a great finish. It's going to evolve gracefully for 10-12+ years.
-Jeb Dunnuck 93 Points
Product Description
Capitain-Gagnerot Echezeaux Grand Cru En Orveaux is made from 100 percent Pinot Noir.
Grand Cru Echezeaux is mythical and rare, and in the right hands can reach near perfection. Intense and alive with black cherry and cocao, it is fine and velvety and finishes on dark bitter chocolate. The vineyard is relatively new to the Maison Capitain, but their long experience with a classy holding in the Clos Vougeot puts them in the neighborhood. It's a jewel in the Capitain crown. Never a hesitation!
Chalky soil with fossils (entroques) from the Bajocian era mixed with dark red clay and flat stones (laves).
VINIFICATION / MATURING
Harvested by hand, sorted and destemed.
Alcoholic fermentation in open vats, for about 15 days with 2 punch-down a day at the beginning.
Maturation in oak barrels (10% new barrels) for 13 months.
ALCOHOL
13.5
TASTING NOTES
Color : Brilliant ruby red, almost garnet red.
Nose : Opens on blackcurrant and blackberry aromas, lightly spicy with a coffee note.
Mouth : Perfectly balanced, round, powerfull and harmonious.
Pairs with cepes mushrooms, truffes mushrooms, roasted foie gras.
Winery: Capitain Gagnerot
The Domaine Gagnerot was established in 1802. In 1864 Marie, Jean-Baptiste’s unique daughter, marries François Capitain, wine trader, native of Champlitte. Together, Jean-Baptiste and François establish the Domaine Capitain-Gagnerot.
After the phylloxera crisis wich ravaged the Burgundian vineyard from the 1870s the the 1880s, Marie then widowed, decides to keep the domaine and to replant it vines. The succession is since made from father to son.
After the Second World War, Roger Capitain inherits 3 hectares of vineyards and a wine trade. His two sons, Patrice and Michel, take over the domaine upon his retirement.
Today, the domaine comprise 16 hectares of vineyards in full ownership, and it is Pierre-François and Delphine, Patrice’s children, who now oversee its destiny, supported by their spouses.
Terroir
The particularity of Burgundy is to produce on diversified terroirs wines elaborated with a single grape variety, which emphasize the specificity of every appellation : Pinot Noir for red wines, Chardonnay for white wines.
Our terroir refers to the specific characteristics of grounds, subsoil, weather conditions and vines, but it is also the result of man’s work and knowhow, refined over a long history.
Located at the junction of Côte de Beaune and Côte de Nuits, the highly defined vineyard of Ladoix is ideally situated on the Coteau de Corton, the only hillside in Burgundy to produce both white Grand Crus and red Grand Crus.
This famed hillside has a geologic profile which comprises two types of soils:
• Marl limestone convenient for great white wines;
• Clay and limestone, yielding red wines of great finesse.
Winemaking
Our wines are produced in accordance with reasoned culture principles, applying at the same time the principles of integrated farming and as often as the weather conditions allow it, those of biodynamic farming. We work in harmony with the vineyard and its ecosystem, by favoring natural treatment products and by limiting our interventions to the minimum, in order to obtain a healthy harvest.
Vineyards are regularly earthed up and ploughed to ensure that the vines draw in depth the typicality and the expression of their terroir. Plowing also avoids rapid erosion of the soil, therefore ensuring optimal growing conditions for the vines.
A rigorous selection of plants, a thorough pruning and an early thinning out of leaves allow the control of quality and yield. To always obtain the best of each plot, there only remains to select the most favorable harvest date for an optimal maturity and quality. We believe that great wines are born in the vineyard.
Completely hand-harvested, grapes are sorted out and destemmed before being placed in tanks to be vinified.
The fermentation of Pinot Noir is naturally made, in open tank, without yeast addition, during 12 to 15 days following the harvest, in a temperature not exceeding 30 degrees Celsius. The wine is punched-down twice a day at the beginning of wine-making.
Wines are exclusively matured in oak barrels during 12 to 18 months. After the malolactic fermentation and a light filtration, they are bottled.
After racking of the must, our Chardonnay ends its alcoholic fermentation in barrels at a temperature between 20 and 22 degrees Celsius to ensure that it retains all its aromatic freshness.
After a minimum 10 month maturing in cask, wines are racked, filtered and bottled.
To protect the character of our wine and its terroir, we do not use more than 10% of new wood.
We believe that wood is solely a support in making good wine, and a slight touch of it is enough to achieve that goal.
Our viticulture and wine-making reflect our will to make genuinely fresh wines, which are the expression of our rich terroir, and of the elegance of the great grape varieties of Burgundy.
The fermentation of Pinot Noir is naturally made, in open tank, without yeast addition, during 12 to 15 days following the harvest, in a temperature not exceeding 30 degrees Celsius. The wine is punched-down twice a day at the beginning of wine-making.
Wines are exclusively matured in oak barrels during 12 to 18 months. After the malolactic fermentation and a light filtration, they are bottled.
After racking of the must, our Chardonnay ends its alcoholic fermentation in barrels at a temperature between 20 and 22 degrees Celsius to ensure that it retains all its aromatic freshness.
After a minimum 10 month maturing in cask, wines are racked, filtered and bottled.
To protect the character of our wine and its terroir, we do not use more than 10% of new wood.
We believe that wood is solely a support in making good wine, and a slight touch of it is enough to achieve that goal.
Our viticulture and wine-making reflect our will to make genuinely fresh wines, which are the expression of our rich terroir, and of the elegance of the great grape varieties of Burgundy.
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Dunn Vineyards Napa Valley Cabernet Sauvignon is made from 100 percent Cabernet.
This Napa Valley wine is a blend of their Howell Mountain fruit and a small quantity of valley floor fruit that they purchase. This valley floor fruit contributes to the wine’s earlier approachability and softer tannic structure.
Review:
I loved the 2019 Cabernet Sauvignon Napa Valley, which I think is a step up over the 2018, although both 2019s show a much more elegant profile. Ripe currants, plums, roasted herbs, violets, and incense notes all shine in this medium to full-bodied, ripe, supple, layered beauty, which has fine tannins and a gorgeous finish. Enjoy bottles any time over the coming 15 years.
-Jeb Dunnuck 94 Points
Tenuta di Arceno is a 2,500 acre estate nestled in the rolling hills of the Chianti Classico region in Tuscany.
Once an ancient Etruscan settlement, the estate has 220 acres planted under vine, leaving the rest of the land
to rolling hills of olive groves, open fields, and forests inhabited by wild boar and truffles. Arcanum La Porta
is composed entirely of Sangiovese sourced from the estate’s prized La Porta Vineyard. This single variety,
single vineyard wine holds its head high as a worthy homage to the great tradition of wine in Tuscany.
TASTING NOTES
The nose has floral tones reminiscent of rose petals, sweet plums and a hint of
cassis and vanilla. On the palate, the entrance is soft but defined by firm fresh
acidity with flavors of raspberries and our trademark flavor of the La Porta
Vineyard, candied orange peel. The finale is long with notes of cinnamon spice,
and mild cedar on the finish.
FOOD PAIRINGS
Aged Parmigiano Reggiano, Pasta Bolognese, Rack of Lamb
SERVE
Decant one to two hours before enjoying with family, friends and food
WINE STATISTICS
composition: 100% Sangiovese
alcohol: 14.0%
aging: French oak - 12 months
total acidity: 5.1 g/l
ph: 3.59 g/l
bottles produced: 19,464 (3,244 six packs)
Cellar Release
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