Presentation
Founded in 1859, Domaine Jean Chartron is a historic reference in Puligny-Montrachet. For five generations, the Chartron family has cultivated one of the most beautiful viticultural heritages of Côte de Beaune, with 14 hectares of vines, mostly classified as Premiers and Grands Crus. The estate has several exceptional monopolies: Puligny-Montrachet 1er Cru Clos de la Pucelle Puligny-Montrachet 1er Cru Clos du Cailleret Chevalier-Montrachet Grand Cru Clos des Chevaliers (monopoly since 1917) Jean-Michel Chartron and his sister Anne-Laure perpetuate reasoned viticulture, with careful soil work and precise vinifications, favoring the pure expression of Chardonnay. The wines stand out for their elegance, mineral tension, and remarkable aging capacity.
Location
This walled parcel, enclosed on three sides, is planted at the northernmost edge of the appellation. It is the only red Premier Cru in Puligny-Montrachet.
Terroir
Clay-limestone soils.
In the vineyard
Natural grass cover from harvest until the end of March. Composting and organo-mineral amendments in late autumn to early winter. Poussard pruning from replanting to ensure optimal sap flow. Light surface tilling, manual hoeing, and inter-row cultivation maintain clean vine bases. Canopy management includes topping at 1.30 meters.
Harvest
Manual harvest with meticulous grape sorting.
Winemaking
Fermentation in open wooden vats for two weeks.
Ageing
Aged on fine lees for 16 months in oak barrels (including one two-year-old barrel).
Varietal
Pinot Noir : 100%
Specifications
Production volume : 90000
Age of vines : 60 ans years old
Serving
Serving temperature: 13–15°C
Ageing potential
5 to 10 years
Tasting
“The red UFO of Puligny” is dressed in a deep cardinal robe. The oak from ageing emerges on the first nose, then gives way to aromas of baked cherry, reminiscent of a clafoutis straight from the oven. The palate offers subdued, matte fruit that will need time to fully integrate the wood.
Food pairings
This distinctive red Premier Cru pairs beautifully with fine red meats in sauce:
– Beef cheeks braised in wine
– Duck breast with a black cherry glaze
– Veal shank with forest mushroom jus
