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Domaine Frantz Chagnoleau

This new domain was started by two young winemakers. Frantz Chagnoleau and Caroline Gon. The domain was born from a common passion for the terroir of Burgundy, the vines and the wine. Their philosophy is to practice biodynamic winemaking expressing the characteristics of Burgundy while considering the balance of the vines, the soil and the surrounding environment. Everything is done by hand from the cultivation of the grapes to harvesting and the winemaking extremely traditional, keeping intervention to an absolute minimum. 2010 is the first vintage from Domaine Frantz Chagnoleau. Frantz graduated with a degree in Oenology from Bordeaux University in 2004 and being passionate about the Maconnais, went to vinify for Olivier Merlin. There he learnt what it took to make a great Burgundy wine and discovered the soil as the ultimate expression of the richness and complex terroir of Burgundy. After graduating with a degree in Oenology, Caroline went to work at Newton Vineyards in Napa Valley before returning to France to work as head winemaker at Heritiers du ComteLafon in Milly Lamartine.


Macon Village Clos Saint Pancras

This 3.5 hectare vineyard is east exposed and divided into 3 plots with soil consisting mainly of clay and limestone. The top of the “clos” is directly on the limestone bedrock while the lower part of the “clos” is more on a clay loam. After hand harvesting, grapes are pressed using a pneumatic pressure then left overnight in a low temperature stainless tank. Most of the fermentation and malolactic fermentation is carried out in temperature controlled ovals (very big oak barrels) using wild yeast. The wine is matured on lees for 9 months and after light filtering, is bottled at the end of June. Ecocert certified. The Clos Saint Pancras is harmonious and fine on the plate with a fresh saline- like finish. The elegant nose has a blend of white flowers and citrus balanced by a mineral and smoked mouth.

 Grape Varieties
100% Chardonnay
 
   

Pouilly-Fuisse Pastoral

The grapes for this Pouilly-Fuisse come from four various old-vine parcels with chalky soils and limestone rocky screes providing powerful minerality. After hand harvesting, grapes are pressed using a pneumatic pressure then left overnight in a low temperature stainless tank. Most of the fermentation and malolactic fermentation is carried out in temperature controlled ovals (very big oak barrels) using wild yeast.The Pouilly Fuisse Pastoral is dominated by aromas of ripe white fruits and fresh butter enhanced by citrus notes. The texture of the mouth is rich and round, balanced by a nice minerality.

 Grape Varieties
100% Chardonnay
 
   


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