Domaine Name DOMAINE DE MONTBOURGEAU Family/Owners Name DERIAUX FAMILY How many years has the family owned Since 1920 the domaine? How many generations? The 4th generation arrive How many hectares of vines are leased? 0
How many hectares of vines are We own 35 ha but only 10 ha of vines owned? Are your vineyards or wines Organic or We practice lutte raisonnee which Biodynamic Certified? If yes, in the evolves to organic but without EU? In the US? If no, are you in the intention of claiming process of becoming certified? When?
Describe your vineyard management Many works are made by hand : practices (e.g. low-intervention, organic, biodynamic, standard, etc.). PLEASE ALSO ADDRESS THE FOLLOWING IN YOUR REPLY: Do you do field work and harvest Harvest, Leef-thinning. Soil treating is manually? By machine? By horse? Do done by a tractor. you practice green harvest? Leaf thinning? How do you fertilize? Fertilisation with Chinese radish and oats. Fertilizer are sowed with a drill by tractor. No green harvest this last years beacause of the lack of grapes. Impossible to remove grapes. Do you typically sell or buy any No grapes? Please specify. Do you sell off any of your wine en No vrac/allo sfuso?
56-43 58th St, Maspeth, NY 11378 (800) 910-1990 [email protected] • madrose.com
CREMANT DU JURA
GENERAL INFORMATION Appellation CREMANT DU JURA Cepage/Uvaggio CHARDONNAY %ABV Alc 12% by vol
# of bottles produced 15000 VINEYARD AND GROWING INFORMATION Exposures and slope of vineyards South-East, South-West Soil Types(s) Limestone Average vine age (per vineyard) 10 to 20 years Average Vine Density (vines/HA) 6000 vines/ha HOW DOES IT COMPARE TO Crémant have no vintages. The next PREVIOUS VINTAGES? Crémant for US will be 2015 – Nice weather conditions WINEMAKING/CELLAR INFORMATION % whole cluster, % destemmed Whole cluster Fermentation: vessel type and size Stainless-steel tank Select or indigenous yeast? Indigenous yeasts PLEASE ADDRESS THE Settling and malolactic fermentation FOLLOWING, IF APPLICABLE: immediatly after the alcoholic pump-overs, punch-downs, racking, fermentation movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization Elevage: vessel type(s) and size(s) No Duration of elevage 6 months in tank before foam creation Do you add sulfur? If so when and No how much? How much sulfur remains in the wine at release?
56-43 58th St, Maspeth, NY 11378 (800) 910-1990 [email protected] • madrose.com
SPARKLING WINES ONLY This is only relevant in parts for those who produce non-Champagne wines and we should know this already. At least with respect to whether the process is outsourced (yes, for Thevenet for example; no, for Foreau). We also know about Charmat (Glera) vs. method champenoise. What is the dosage? 0 dosage and 12 months on horizontal storage minimum
56-43 58th St, Maspeth, NY 11378 (800) 910-1990 [email protected] • madrose.com
L’Etoile
GENERAL INFORMATION Appellation L’Etoile Cepage/Uvaggio chardonnay %ABV Alc 13% by vol # of bottles produced 20 Grams of Residual Sugar 1g/l VINEYARD AND GROWING INFORMATION Vineyard/lieu dit name(s) and Montangis locations Exposures and slope of vineyards South-East Soil Types(s) Limestone marl Average vine age (per vineyard) From 4 years to 100 years Average Vine Density (vines/HA) 6000 vines/ha Approximate harvest date(s) From August 30th to October 10th WINEMAKING/CELLAR INFORMATION % whole cluster, % destemmed Fermentation: vessel type and size Stainless steel tank Duration of contact with lees Until the malolactic fermentation Select or indigenous yeast? Indigenous yeasts PLEASE ADDRESS THE Settling of the juice, malolatic FOLLOWING, IF APPLICABLE: fermentation pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization Elevage: vessel type(s) and size(s) Ageing in large barrels (25hls) then in barriques Duration of elevage 2 to 3 years Duration of bottle ageing before release 4 months to US market Do you practice fining and filtration? No fining, light filtration with earth If yes, please describe 56-43 58th St, Maspeth, NY 11378 (800) 910-1990 [email protected] • madrose.com
PLEASE DESCRIBE THIS 2014 is a good vintage, fine, elegant FINISHED WINE FROM THIS but still typical VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?
56-43 58th St, Maspeth, NY 11378 (800) 910-1990 [email protected] • madrose.com
WINE 3 L’Etoile CUVEE SPECIALE GENERAL INFORMATION Appellation L’Etoile Cepage/Uvaggio chardonnay %ABV Alc 13% by vol # of bottles produced 4 Grams of Residual Sugar 1g/l VINEYARD AND GROWING INFORMATION Vineyard/lieu dit name(s) and Montangis, ……la Chaux locations Exposures and slope of vineyards South-East Soil Types(s) Limestone marl Average vine age (per vineyard) From 20 years to 100 years Average Vine Density (vines/HA) 6000 vines/ha Approximate harvest date(s) From August 30th to October 10th WINEMAKING/CELLAR INFORMATION Fermentation: vessel type and size The must are directly put in barriques Duration of contact with lees Until bottling Select or indigenous yeast? Indigenous yeasts Please share notes about winemaking Settling process for this wine. Elevage: vessel type(s) and size(s) Ageing in barriques Duration of elevage 4 years Duration of bottle ageing before release 4 months to US market Do you practice fining and filtration? No fining, light filtration with earth If yes, please describe PLEASE DESCRIBE THIS 2012 is a good vintage, fine, elegant, FINISHED WINE FROM THIS clean and well typical VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?
56-43 58th St, Maspeth, NY 11378 (800) 910-1990 [email protected] • madrose.com
WINE 4 L’Etoile EN BANODE GENERAL INFORMATION Appellation L’Etoile Cepage/Uvaggio Chardonnay 50% / savagnin 50% %ABV Alc 13% by vol # of bottles produced 2600 Grams of Residual Sugar 1g/l VINEYARD AND GROWING INFORMATION Vineyard/lieu dit name(s) and EN BANODE locations Exposures and slope of vineyards South-East Soil Types(s) Limestone marl Average vine age (per vineyard) 46 years Average Vine Density (vines/HA) 6000 vines / ha Approximate harvest date(s) From August 30th to October 10th WINEMAKING/CELLAR INFORMATION Fermentation: vessel type and size Stainless steel tank Duration of contact with lees Until the malolactic fermentation Select or indigenous yeast? Indigenous yeasts Please share notes about winemaking Settling, malolactic fermentation process for this wine. Elevage: vessel type(s) and size(s) Ageing in large barrels (25hl) then in barriques Duration of elevage 3 years Duration of bottle ageing before release 4 months to US market Do you practice fining and filtration? No fining, light filtration with earth If yes, please describe PLEASE DESCRIBE THIS 2012 is a good vintage, fine, elegant, FINISHED WINE FROM THIS clean and typical VINTAGE.
56-43 58th St, Maspeth, NY 11378 (800) 910-1990 [email protected] • madrose.com
L’Etoile SAVAGNIN
GENERAL INFORMATION Appellation L’Etoile Cepage/Uvaggio Savagnin %ABV Alc 13% by vol # of bottles produced 5 Grams of Residual Sugar 1g/l VINEYARD AND GROWING INFORMATION Vineyard/lieu dit name(s) and Montangis, ……la Chaux locations Exposures and slope of vineyards South East Soil Types(s) Marl Average vine age (per vineyard) From 20 years to 100 years Average Vine Density (vines/HA) 6000 vines/ha Approximate harvest date(s) From August 30th to October 10th WINEMAKING/CELLAR INFORMATION Fermentation: vessel type and size Stainless steel tank Duration of contact with lees Until malolactic fermentation Select or indigenous yeast? Indigenous yeasts Please share notes about winemaking Settling, malolactic fermentation process for this wine. Elevage: vessel type(s) and size(s) Ageing in large barrels (25hl) then in barriques Duration of elevage 3 to 4 years Duration of bottle ageing before release 4 months to US market Do you practice fining and filtration? No fining, light filtration with earth If yes, please describe PLEASE DESCRIBE THIS 2012 is a nice vintage, fine, elegant, FINISHED WINE FROM THIS clean and typical VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?
56-43 58th St, Maspeth, NY 11378 (800) 910-1990 [email protected] • madrose.com
VIN DE PAILLE
GENERAL INFORMATION Appellation L’ETOILE VIN DE PAILLE Cepage/Uvaggio CHARDONNAY 60% SAVAGNIN 20% POULSARD 20% %ABV Alc 14% by vol # of bottles produced 2000 Grams of Residual Sugar + 100g/l VINEYARD AND GROWING INFORMATION Vineyard/lieu dit name(s) and Many lieu-dits. Grapes are selected on locations old plots and picked just before the others Exposures and slope of vineyards South-East Soil Types(s) Limestone, marl Average vine age (per vineyard) 40 to 80 years Average Vine Density (vines/HA) 6000 vines/ha WINEMAKING/CELLAR INFORMATION % whole cluster, % destemmed Whole cluster Fermentation: vessel type and size The grapes are dried on straw grid and pressed in December : the concentration is important. They lose 75% of their volume Fermentation in stainless steel tank Duration of cuvaison 2 months Select or indigenous yeast? Indigenous yeasts Please share notes about winemaking No chaptalization process for this wine. Elevage: vessel type(s) and size(s) Ageing in barrels of 230 litres, for 3 years Duration of elevage 3 years obligatory Do you practice fining and filtration? Filtration is accoding to the wine If yes, please describe Do you add sulfur? If so when and No how much? How much sulfur remains in the wine at release?
56-43 58th St, Maspeth, NY 11378 (800) 910-1990 [email protected] • madrose.com
L’Etoile VIN JAUNE
GENERAL INFORMATION Appellation L’Etoile Cepage/Uvaggio chardonnay %ABV Alc 14% by vol # of bottles produced 3000 Grams of Residual Sugar 1g/l VINEYARD AND GROWING INFORMATION Vineyard/lieu dit name(s) and BUDE locations Exposures and slope of vineyards South Soil Types(s) Marl Average vine age (per vineyard) From 30 to 70 years Average Vine Density (vines/HA) 6000 vines/ha Approximate harvest date(s) From September 10th to October 10th HOW DOES IT COMPARE TO Vintage 2009 : very good year PREVIOUS VINTAGES? WINEMAKING/CELLAR INFORMATION Fermentation: vessel type and size Stainless steel tank Duration of contact with lees Until the malolactic fermentation Select or indigenous yeast? Indigenous yeasts Please share notes about winemaking Settling, malolactic fermentation process for this wine. Elevage: vessel type(s) and size(s) Ageing in large barrels (25hl) then in barriques for 6 years Duration of elevage 6 to 7 years Duration of bottle ageing before release 4 months to US market Do you practice fining and filtration? No fining, light filtration but not If yes, please describe necessary with earth Do you add sulfur? If so when and No how much? How much sulfur remains in the wine at release?
56-43 58th St, Maspeth, NY 11378 (800) 910-1990 [email protected] • madrose.com
PLEASE DESCRIBE THIS 2009 is a splendid vintage FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?
56-43 58th St, Maspeth, NY 11378 (800) 910-1990 [email protected] • madrose.com
MACVIN DU JURA
GENERAL INFORMATION Appellation MACVIN DU JURA Cepage/Uvaggio CHARDONNAY %ABV Alc 17 % by vol # of bottles produced 3 500 VINEYARD AND GROWING INFORMATION Exposures and slope of vineyards South-east south-west Soil Types(s) Limestone Average vine age (per vineyard) 10 to 35 years Average Vine Density (vines/HA) 6000 vines/ha HOW DOES IT COMPARE TO Macvin have no vintage PREVIOUS VINTAGES? WINEMAKING/CELLAR INFORMATION % whole cluster, % destemmed Whole cluster Fermentation: vessel type and size No fermentation Duration of cuvaison No cuvaison. Put into barrels directly Elevage: vessel type(s) and size(s) Ageing in barrels Duration of elevage 2 years obligatory Duration of bottle ageing before release 4 to 6 months to US market Do you add sulfur? If so when and No how much? How much sulfur remains in the wine at release?
56-43 58th St, Maspeth, NY 11378 (800) 910-1990 [email protected] • madrose.com