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Wine from Thibaut-Janisson
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Claude Thibaut
Master of the “methode champenoise”, Claude Thibaut moved to Charlottesville, Virginia in 2003, joining a local winery as a consultant to spearhead the creation of a sparkling wine. In 2005, he started his own label in partnership with Manuel Janisson, producer of the Champagne Janisson & Fils. The first vintage was released in November 2007 under the brand: Thibaut-Janisson “Blanc de Chardonnay”.
Thibaut’s career spans 25 years of expertise in all aspects of winemaking with valuable years spent in major wine markets including his native France, Australia and California. Since he graduated over two decades ago from the University of Reims in the heart of France’s Champagne region, Thibaut has demonstrated superlative ability in the production of premium sparkling winemaking in regions outside of France. Using his skill with the “methode champenoise”- a double fermentation process that creates the bubbles found in Champagne and sparkling wines- Thibaut has developed a reputation for his commitment to excellence and professionalism, making outstanding wines and receiving numerous local, regional and international awards. Thibaut has worked at some of the most exciting emerging wineries around the globe, including the Kendall-Jackson, Jordan and Iron Horse wineries in California as well as Champagne Vve Devaux, Bar sur seine, France and Yarra Bank, Victoria Australia, where his wines were voted “Best of the Best” in the 1995 Australia and New Zealand Wine Guide.
Thibaut notes that in America, unlike in other parts of the world, Champagne and sparkling wine is reserved for special occasions. He encourages that it should be enjoyed not just for celebrations and noteworthy events, but also as a highly versatile wine that pairs well with an assortment of foods and can stand on its own as a daily pleasure and petite indulgence.
Manuel Janisson
The Janisson Family winery started in 1920’s with Manuel Janisson’s grandfather vision to produce his own wines from the vines that he grew in Verzenay, France. Starting with small acreage and buying fruit from his neighbors’ he vision and labor produced a signature style, which stands today as Champagne Janisson & Fils Tradition.
Manuel grew up within the winery and was tutored in all facets of the operation, from vineyard management, winemaking, negotiating for grapes, to selling and delivering of the Champagnes the winery produced. The early 90’s presented Manuel with the opportunity to enlarge his vision to carry on the quality and tradition that he inherited. He invested in more land for vines, built a state of the art winery and put his experience as a negociant and businessman to the forefront, allowing for the expansion of his family Champagne.
The family tradition of winemaking continues, as Manuel and his wife Marie-Eve’s three children are learning the heritage, tradition and the business of Champagne.
Today Champagne Janisson is proud to present a range of quality Champagne’s that are recognized and greatly enjoyed internationally from Europe, Great Britain, Asia and the United States.
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Thibaut-Janisson Blanc de Chardonnay is made from 100% Chardonnay
Appellation 100% Virginia
Winemaking Notes The grapes are handpicked in small baskets late August and are gently pressed as whole clusters. After a settling of 24 hours, the juice is inoculated with selected Champagne yeast and ferments in stainless steel tanks at low temperature. Once the fermentation is over, the wine ages on the fine lees until the spring of the following year. The blend is then put together and cold-stabilized prior to bottling. The bottling occurs in the spring when the cellar temperature is conducive to a second fermentation in the bottle. The now sparkling wine will age on the yeast for over 24 months. At disgorging, a small amount of dosage liquor is added in order to balance the natural acidity.
Clean, crisp and refreshing! With scents of white flowers, apples and pears. This sparkling wine is elegant and complex with vibrant aromas, and fine active streamers. The depth of complexity is elegant and the intricate nuances of the terroir fill the nose and stimulate the palate. It’s full of youthful, bright and alert acidity.
Thibaut-Janisson Blanc de Chardonnay is made from 100% Chardonnay
Appellation 100% Virginia
Winemaking Notes The grapes are handpicked in small baskets late August and are gently pressed as whole clusters. After a settling of 24 hours, the juice is inoculated with selected Champagne yeast and ferments in stainless steel tanks at low temperature. Once the fermentation is over, the wine ages on the fine lees until the spring of the following year. The blend is then put together and cold-stabilized prior to bottling. The bottling occurs in the spring when the cellar temperature is conducive to a second fermentation in the bottle. The now sparkling wine will age on the yeast for over 24 months. At disgorging, a small amount of dosage liquor is added in order to balance the natural acidity.
Clean, crisp and refreshing! With scents of white flowers, apples and pears. This sparkling wine is elegant and complex with vibrant aromas, and fine active streamers. The depth of complexity is elegant and the intricate nuances of the terroir fill the nose and stimulate the palate. It’s full of youthful, bright and alert acidity.
This 100% Chardonnay blend is made from Tête de Cuvée, or first pressing of the grapes, considered superior in quality, with a high percentage of reserve wines for extra complexity, depth and richness, and a low added dosage to preserve purity and freshness.
Thibaut-Janisson Virginia Fizz is made from 100 percent Chardonnay.
Virginia Fizz is a fun and festive sparkling wine, great for all life’s celebrations. It is cremant style made of 100% Chardonnay. Packed with apples and peach flavors, the wine has a very creamy and smooth texture. The myriad of tiny bubbles will tickle your taste buds.
Refreshing on its own, but perfect mixed as a cocktail!
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Since the founding in 1978, Quilceda Creek has dedicated itself to one thing: producing world-class Cabernet Sauvignon. Director of Winemaking Paul Golitzin believes that the winery’s greatest assets are the vineyards of the Columbia Valley. Through vineyard ownership and control, and through precision farming, they are able to grow and produce the highest caliber Cabernet Sauvignon. In award of their relentless pursuit of producing perfect Cabernet Sauvignon, Quilceda Creek has received seven 100 Point ratings from Wine Advocate, three 100 Point ratings from Owen Bargreen, two 100 Point ratings from Decanter and three Top Ten Wines of the Year from Wine Spectator.
The 2021 Quilceda Creek Cabernet Sauvignon is a wine for the ages. Potent aromas jump out of the glass, showing framboise candy, black tea, and a strong classic note of sandalwood. Savory cumin, sage, and garrigue round out this powerful nose. The palate is sweet and velvety, leading to an amazing crescendo of power and refinement.
Review:
The flagship 2021 Cabernet Sauvignon Columbia Valley is 100% Cabernet Sauvignon (90% from Champoux Vineyard and 10% from Mach One Vineyard) raised all in new barrels. It's slightly deeper hued than the CVR and has a stunning nose of blackcurrants, smoked tobacco, toasted spices, and graphite with a beautiful varietal, herbal undertone that comes through with time in the glass. Deep, rich, full-bodied, and velvety textured, this thrilling Washington State Cabernet Sauvignon will benefit from 4-5 years of bottle age and evolve for two decades. This is unquestionably up with the greatest vintages of this cuvée ever made.
-Jeb Dunnuck 100 Points
The 2021 Columbia Valley Cabernet Sauvignon from Quilceda Creek is once again another monumental release. It begins to impress with its striking perfumed aromas of ripe blackberries and dark currants, which are joined together with crushed violets, graphite, tobacco, and hints of licorice all developing in the glass. On the palate this possesses a gorgeous full body that is impeccably structured with beautifully polished tannins that result in an utterly seamless texture. This continues to impress with its excellent balance and concentration combined with remarkable overall power and finesse. There is a lovely touch of underlying acidity that ties it all together and provides a wonderful sense of freshness that carries it into the lavish finish. While this is already stunning in its youth, it is ultimately an age worthy wine which will go on to evolve for decades. Quilceda Creek sets the benchmark for Cabernet Sauvignon in Washington, and this is a clear example of why they have earned that reputation.
Bernard Cote Rotie Coteaux de Bassenon is made from 94% Syrah and 6% Viognier.
The harvest is destemmed, cooled and placed in thermo-regulated stainless steel vats. It will stay there for 3 to 4 weeks with daily pumping over and punching down during the alcoholic fermentation.
Wine was aged in French Oak barrels for 18 months (20% new)
The wine comes from a tiny parcel in the commune of Tupin et Semons, located in the extreme south of the Côte Rôtie appellation. Made from old vine Syrah and a small percentage of Viognier, this cuvee offers a deep red color with purple hues, and a fragrant nose of candied red fruits with some roasted notes. A wine of great finesse and a delicate, long, silky finish.
Pair with beef stew, marinated red meats and sweetbreads.
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