scea domaine jean chauvenet - the mad rose group · 56-43 58th st, maspeth, ny 11378 (800) 910-1990...

56-43 58th St, Maspeth, NY 11378 (800) 910-1990

[email protected] • madrose.com

Domaine Name

SCEA DOMAINE JEAN CHAUVENET

Family/Owners Name

JEAN CHAUVENET

How many years has the family owned the domaine?

1920 : Claudius CHAUVENET 1960 : Jean CHAUVENET 1994 : Christophe DRAG

How many generations?

Third generation

How many hectares of vines are leased?

5% metayage 95% rented

How many hectares of vines are owned?

The company operates 9HA17a84ca The domaine owns 4Ha65a

Are your vineyards or wines Organic or Biodynamic Certified? If yes, in the EU? In the US? If no, are you in the process of becoming certified? When?

Lutte raisonnee in the vineyard since 1994. Grass (vegetation) is allowed to grow between the vines since 2003, and the maintenance is done by regular mowing (3 to 5 a year) with the help of hydraulic mowers mounted on straddle tractor.

Describe your vineyard management practices (e.g. low-intervention, organic, biodynamic, standard, etc.). PLEASE ALSO ADDRESS THE FOLLOWING IN YOUR REPLY: Do you do field work and harvest manually? By machine? By horse? Do you practice green harvest? Leaf thinning? How do you fertilize?

The work is done mainly by hand by 3 people : Christine, my wife, who also manages the accounting part David, my employee, and myself. We get the help of 30 seasonal interns from May to July with de-budding, training and trellising. The mechanization is carried out by a straddle tractor for: The phytosanitary pulverization The mowing The trimming And the input of fertilizer in the spring with organo-mineral formulas that help the plant at the start of the vegetation.

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


WINE 1

GENERAL INFORMATION Appellation

BOURGOGNE ROUGE

Cepage/Uvaggio

Pinot-Noir

%ABV Degres par volume

Alc. 12.5% by vol.

# of bottles produced Between 2400 and 2700 bottles

Grams of Residual Sugar

- 2g/l

VINEYARD AND GROWING INFORMATION Vineyard/lieu dit name(s) and locations

Only one parcel : NOYER DU PENDU 36a98

Exposures and slope of vineyards

East Slope: 0%

Soil Types(s)

Clay-limestone. The presence of sand and red silt. Superficial stones covered with 80 cm of the silts

Average vine age (per vineyard)

30 years

Average Vine Density (vines/HA)

11 000 vines/Ha

Approximate harvest date(s)

15 / 25 September

WINEMAKING/CELLAR INFORMATION

% whole cluster, % destemmed

Manual harvest with a team of 40 people who return each year to help us bring in the new vintage. The grapes are sorted at the parcel if necessary, then transported to the winery in 30Kgs crates. Passage of the grapes on a vibrating table to eliminate insects, and other beetles (ladybugs) before going to the

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


destemmer.

Fermentation: vessel type and size

Distribution of the grapes in stainless steel tanks by elevator (lift?) without crushing or pumping

Duration of cuvaison Fermentation: 3 weeks to 1 month depending on the vintages

Duration of contact with lees Ageing on lees in barrels for 1 year

Select or indigenous yeast?

Alcoholic fermentation by indigenous yeasts

Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization

Maceration at 10/12°C for 6/7 days, then the fermentation start thanks to the indigenous yeasts. 2 pumping-overs per day for one week. Tasting every morning to determine the actions for the day : (punching-down, pumping-over…) After analysis, about 3 weeks to 1 month of maceration, devatting. The grapes are send to the pneumatic press by conveyor belt. The free run wine and press wine are blended in tank, then settling 8 to 10 days after. Then the wines are put in barrels, where the malolactic fermentation is going to take place.

Elevage: vessel type(s) and size(s)

Ageing in 5 years oak barrels(0% new oak)

Duration of elevage 15 to 18 months depending the vintages

Duration of bottle ageing before release to US market

6 to 12 months

Do you practice fining and filtration? If yes, please describe

No fining, no filtration

Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?

The SO2 is brought in 3 steps: 1/3 in the grape harvest 1/3 in the racking, after the malo 1/3 in the bottling. The average rate, in the bottling, is between 15 and 20 mg / l

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


WINE 2


VOSNE-ROMANEE

Cepage/Uvaggio

Pinot-Noir

%ABV

Alc. 13% by vol.

# of bottles produced

Between 1500 and 1800 bottles


- 2g/l


Aux Raviolles 31a14


East Slope: 0%

Soil Types(s)

Clay-limestone. The presence of sand and red silt. Superficial stones covered with 80 cm of the silts


75 years


11 000 vines/ha


September 15/25



Manual harvest with a team of 40 people who return each year to help us bring in the new vintage. The grapes are sorted at the parcel if necessary, then transported to the winery in 30Kgs crates. Passage of the grapes on a vibrating table to eliminate insects, and other beetles (ladybugs) before going to the destemmer.



Duration of cuvaison

3 weeks to 1 month depending on the vintages

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


Duration of contact with lees Ageing on lees in barrels for 1 year Select or indigenous yeast?

Indigenous yeasts


Maceration at 10/12°C for 6/7 days, then the fermentation start thanks to the indigenous yeasts. 2 pumping-overs per day for one week. Tasting every morning to determine the actions for the day : (punching-down, pumping-over…) After analysis, about 3 weeks to 1 month of maceration, devatting. The grapes are send to the pneumatic press by conveyor belt. The free run wine and press wine are blended in tank, then settling 8 to 10 days after. Then the wines are put in barrels, where the malolactic fermentations are going to take place.


Ageing in French oak barrels from Allier (15 to 20% of new barrel)

Duration of elevage

15 to 18 months depending on the vintages


6 to 12 months





56-43 58th St, Maspeth, NY 11378 (800) 910-1990


WINE 3

GENERAL INFORMATION

Appellation

NUITS-SAINT-GEORGES

Cepage/Uvaggio

Pinot-Noir

%ABV

Alc 13% by vol


About 15 000 bottles


- 2g/l


4 plots: Aux Saint Jacques :1Ha14a Aux Allots : 82a La Petite Charmotte : 23a Aux Saint Julien : 31a Total: 2Ha50


East Slope: 1 to 5%

Soil Types(s)

Clay-limestone. The presence of sand and red silt. Superficial stones covered with 30 cm of the silts with iron ore


70 years


11 000 vines/ha


September 15/25

56-43 58th St, Maspeth, NY 11378 (800) 910-1990









Duration of contact with lees

Ageing on lees for 1 year in barrels


Indigenous yeasts




Ageing in french oak barrels from Allier (25% new barrel)

Duration of elevage



6 to 12 months



56-43 58th St, Maspeth, NY 11378 (800) 910-1990




56-43 58th St, Maspeth, NY 11378 (800) 910-1990


WINE 4

GENERAL INFORMATION

Appellation

NUITS 1er CRU LES DAMODES

Cepage/Uvaggio

Pinot-Noir

%ABV

Alc 13.5% by vol


About 1 500 bottles


- 2g/l


LES DAMODES 28a16ca


East Slope: 20%

Soil Types(s)

Clay-limestone. Presence of sand and gravels on shallow soils


65 years


11 000 vines/ha


September 15/ 25




56-43 58th St, Maspeth, NY 11378 (800) 910-1990









Indigenous yeasts




Ageing in French oak barrels from Allier (20% new barrels)

Duration of elevage 15 to 18 months depending on the vintages


6 to 12 months





56-43 58th St, Maspeth, NY 11378 (800) 910-1990


WINE 5

GENERAL INFORMATION

Appellation

NUITS 1er CRU LES BOUSSELOTS

Cepage/Uvaggio

Pinot-Noir

%ABV

Alc 13.5% by vol


Between 1 200 and 1 500 bottles


- 2g/l


LES BOUSSELOTS 54a83


South-East Slope: 10 to 15%

Soil Types(s)

Clay-limestone. Very rocky limestone brown soils, in limono-clayey fine texture. Presence of white marl in subsoil


30 years


11 000 vines/ha


September 15/25



Manual harvest with a team of 40 people who return each year to help us bring in the new vintage. The grapes are sorted at the parcel if necessary, then transported to the winery in 30Kgs crates. Passage of the grapes on a vibrating table to eliminate

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


insects, and other beetles (ladybugs) before going to the destemmer.






Ageing on lees or 1 year in barrels


Indigenous yeasts




Ageing in French oak barrels from Allier (20 to 25% new barrels)

Duration of elevage



6 to 12 months


Ni fining, no filtration



56-43 58th St, Maspeth, NY 11378 (800) 910-1990


WINE 6


NUITS 1er CRU AUX ARGILLAS

Cepage/Uvaggio

Pinot-Noir

%ABV

Alc 13.5% by vol


About 900 bottles/ year


- 2g/l


AUX ARGILLAS 16a90


South/South-East Slope: 10%

Soil Types(s)

Clay-limestone. Very rocky limestone brown soils. Presence of sand and red silt on limestone masses of fallen rocks resting on marls.


25 years


11 000 vines/ha


September 15/25

PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE HOW DOES IT COMPARE TO PREVIOUS VINTAGES?

56-43 58th St, Maspeth, NY 11378 (800) 910-1990












Indigenous yeasts


Maceration at 10/12°C for 6/7 days, then the fermentation start thanks to the indigenous yeasts. 2 pumping-overs per day for one week. Tasting every morning to determine the actions for the day: (punching-down, pumping-over…) After analysis, about 3 weeks to 1 month of maceration, devatting. The grapes are send to the pneumatic press by conveyor belt. The free run wine and press wine are blended in tank, then settling 8 to 10 days after. Then the wines are put in barrels, where the malolactic fermentations are going to take place.



Duration of elevage 15 to 18 months depending on the vintages Duration of bottle ageing before release to US market

6 to 12 months

56-43 58th St, Maspeth, NY 11378 (800) 910-1990






56-43 58th St, Maspeth, NY 11378 (800) 910-1990


WINE 7

GENERAL INFORMATION

Appellation

NUITS 1er CRU RUE DE CHAUX

Cepage/Uvaggio

Pinot-Noir

%ABV

Alc 13.5% by vol




- 2g/l


RUE DE CHAUX 23a90


East Slope: 8 to 10%

Soil Types(s)

Clay-limestone. Limestone brown soils on silt and gravels of Bathonien


85 years


11 000 vines/ha


September 15/25


56-43 58th St, Maspeth, NY 11378 (800) 910-1990











Indigenous yeasts




Ageing in French oak barrels from Allier (20 to 25% new barrels)

Duration of elevage



6 to 12 months



Do you add sulfur? If so The SO2 is brought in 3 steps:

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


when and how much? How much sulfur remains in the wine at release?

1/3 in the grape harvest 1/3 in the racking, after the malo 1/3 in the bottling. The average rate, in the bottling, is between 15 and 20 mg / l

WINE 8


NUITS 1er CRU LES PERRIERES

Cepage/Uvaggio

Pinot-Noir

%ABV

Alc 13.5% by vol


About 1 200 bottles


- 2g/l


LES PERRIERES 22a88


East/South-East Slope: 15%

Soil Types(s)

Clay-limestone. Very rocky brown soils, on the cliff mass of fallen rocks of limestone and of white oolite.


80 years


11 000 vines/ha


September 15/25

56-43 58th St, Maspeth, NY 11378 (800) 910-1990












Indigenous yeasts





Duration of elevage



6 to 12 months



Do you add sulfur? If so when and how much? How

The SO2 is brought in 3 steps: 1/3 in the grape harvest

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


much sulfur remains in the wine at release?

1/3 in the racking, after the malo 1/3 in the bottling. The average rate, in the bottling, is between 15 and 20 mg / l

WINE 9


NUITS 1er CRU LES POULETTES

Cepage/Uvaggio

Pinot-Noir

%ABV

Alc 13.5% by vol


About 900 bottles


- 2g/l


LES POULETTES 16a90


East/South-East Slope : 1 to 3%

Soil Types(s)

Clay-limestone. Brown limestone soils on terraces with white oolite gravels


60 years


11 000 vines/ha


September 15/25

56-43 58th St, Maspeth, NY 11378 (800) 910-1990







Duration of cuvaison 3 weeks to 1 month depending on the vintages




Indigenous yeasts





Duration of elevage 15 to 18 months depending on the vintages


6 to 12 months



Do you add sulfur? If so The SO2 is brought in 3 steps:

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


when and how much? How much sulfur remains in the wine at release?

1/3 in the grape harvest 1/3 in the racking, after the malo 1/3 in the bottling. The average rate, in the bottling, is between 15 and 20 mg / l

WINE 10


NUITS 1er CRU LES VAUCRAINS

Cepage/Uvaggio

Pinot-Noir

%ABV

Alc 13.5% by vol




- 2g/l


LES VAUCRAINS 41a44


East/ North-East Slope 15%

Soil Types(s)

Clay-limestone. Brown limestone soils with white oolite


80 years


11 000 vines/ha


September 15/25


56-43 58th St, Maspeth, NY 11378 (800) 910-1990











Indigenous yeasts




Ageing in French oak barrels from Tronçais (20 to 30% new barrel)

Duration of elevage



6 to 12 months

Do you practice fining and filtration?


Do you add sulfur? If so when and how much? How much sulfur remains in the

The SO2 is brought in 3 steps: 1/3 in the grape harvest 1/3 in the racking, after the malo

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


wine at release?

1/3 in the bottling. The average rate, in the bottling, is between 15 and 20 mg / l

scea domaine jean chauvenet - the mad rose group · 56-43 58th st, maspeth, ny 11378 (800) 910-1990...

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