Major International Producers Flashcards
Tell me about Salon
Established in 1905
Eugène Aimé Salon,
Winery Located in Mesnil-Sur-Oger
First commercial vintage was 1921, it was the first Blanc de blanc produced.
Negociant Manipulant
One wine made always 100% Chardonnay from original parcels in Les Mesnil- Sur-Oger and some parcels in Les Mesnil
Always aged 10 years on lee’s before release
Bought by Laurent Perrier in 1988.
Tell me about Jacques Selosse?
Established in 1950-60
Jacques Selosse founder, Anselme Selosse took reins in 1980
Winery located-Avize
First vintage - 1960
Récoltant Manipulant.
Upon taking over, Anselme reduced yields in the vineyards and began to move towards organic viticulture. Selosse in a proponent of oxidative production and low-dosage.
In 2013 Burgarlurs broke in and took $350,000
Known for low dosage never more than 5g/l
Top Wines Produced & Inaugural Vintages:
Substance, Grand Cru: Solera began in 1987.
Initiale, Grand Cru
Champagne Extra Brut, “Version Originale”
Les Carelles, Le-Mesnil-Sur-Oger: Soler began in 2010.
Exquise, Demi-Sec
La Côte Faron, (formerly Contraste): Single vineyard in Aÿ.
Tell me about Charles Heidsieck
Established 1851
Winery located- Reims
CDC- Thierry Roset-Cyril Brun
This Champagne house was founded by Charles Camille Heidsieck and Ernest Henriot. Heidsick, a shrewd salesman, saw the potential in the American market, and took his first sales trip to the states in 1852. Charles became a favorite of New York high-society on his visits, and he picked up the nickname “Champagne Charlie.” He was arrested by the Union army in 1861 upon suspicions that he was transporting communications between the French and the Confederates and spent four months in a Louisiana prison.
The firm however continued to grow and expand into more markets. In 1976 the firm was purchased by Henriot only to be sold again in 1985 to Rémy Martin. It was at this time that Daniel Thibault took over as Chef de Cave, who was credited for creating the mis en cave practice of putting a bottling date on the Brut Réserve non-vintage. Thibault also oversaw the creation of the Blanc de Millénaires, the prestige cuvée that replaced Champagne Charlie.Chef de Cave Thierry Roset then took over, who worked with both Thibault and former Chef de Cave Régis Camus, does suddenly at 54 in 2014. Cyril Braun is now chef de cave. Charles Heidsieck was sold to Societe Europeanne de Participations Industrielles (EPI) in 2011.
Top Wines Produced / Blends: Champagne Charlie (No longer produced)- 1979-1985 Blancs de Millénaires Brut Réserve Rosé Réserve Brut Millésime Rosé Millésime Inaugural Vintage: Blancs de Millénaires, 1983.
There is no oak used in the cellars of Charles Heidsieck
Tell me about Vincent Dauvissat?
Producing wine under their own label since 1931
Robert Dauvissat started the property in the 1930’s, then Rene and now Vincent runs the winery
Top Wines Produced & Inaugural Vintages: Chablis, Grand Cru, Les Clos Chablis, Grand Cru, Les Preuses Chablis, Premier Cru, La Forest Chablis, Premier Cru, Séchet Chablis, Premier Cru, Vaillons
Vincent prefers “natural farming,” using little vine treatments. All grapes are hand harvested, with grapes being pressed whole cluster. Fermentation happens in enameled steel and aging is always in oak. Vincent prefers to age the wines in 6-8 year-old barrels. The wines go through malolactic fermentation spontaneously, and tartrates are precipitated naturally. Unlike most producers in the region Vincent does not perform bâtonnage on his wines.
Tell me about Francios Raveneau
Established in 1948
The estate was founded by Francois Raveneau in 1948 when he consolidated vineyards with his wife (who was a Dauvissat).
His son Jean-Marie joined the family business in 1979 after going to the Lycée Viticole in Beaune. His other son Bernard joined upon Francois retirement in 1995. Together, Jean-Marie and Bernard stay true to the same methods and Bernard’s daughter Isabelle has joined the estate. Francois died in 2000.
Top Wines Produced / Blends:
Chablis, Grand Cru, Les Clos
Chablis, Grand Cru, Blanchot
Chablis, Grand Cru, Valmur
Chablis, Premier Cru, Montée de Tonnerre
Chablis, Premier Cru, Mont Mains (Montmains)
Chablis, Premier Cru, Chapelot (with in the Montée de Tonnerre vineyard)
Chablis, Premier Cru, Forêt (within the Montmains vineyard)
Harvesting has always been done by hand. Yields can be very different from vintage to vintage with 45 hl/ha in 2000 and 2001, 50 hl/ha in 2002, and 35 hl/ha in 2003. Only ambient yeasts are used for fermentation. Fermentation lasts two weeks in cuve, and then the wine goes through malolactic fermentation. The wines are aged in old oak barrels and feuillete for 18 months.
Tell me about Bodega Farina?
Considered one of the founding fathers of the region of TORO.
Manuel Fariña= changing the centuries old tradition of starting the harvest on the 12th October, (changing the % in abs from 17% to 14%) introduction of stainless steel and temperature controls.
Bernardo Fariña, the third generation of Fariña winemakers is at the helm
Bodegas Fariña is the only winery in the region permitted to use “Toro” in its brand since the name was registered before the D.O. was founded in 198
Team me about Bodega Numanthia?
In 1998, the Eguren family founded Bodega Numanthia in the Toro region
Numanthia’s wines reflect the typical Toro style: powerful, extracted, and robust, made with grapes from old vines. Because the region receives very little rainfall, the vines are spaced out so that they can reach the limited water. Numanthia’s three bottlings, Termes, Numanthia, and Termanthia, are made exclusively from Tempranillo.
Purschased by Moet Hennessy (LVMH) in 2008
Termanthia is the flagship of the estate and of the region.
es Produced & Inaugural Vintages:
Termanthia: 100% Tempranillo from the ungrafted 140-year-old vines of the Teso de Los Carriles Vineyard. The wine is aged in 200% new French oak barrels and never fined nor filtered. Inaugural vintage 2000.
200% New French Oak - (rack the wine into a second new barrel after a period of time)
Numanthia only produces wines made Tempranillo, aged in Fresh Oak.
Bodegas Pintia explain?
Produced by Vegas Sicilia from Toro region
100% Tinta de Toro
Depending on the characteristics of the vintage, the barrels are 70% French or 30% American oak in origin, and the wine remains there
for approximately 12 to 15 months, before being bottled. The time in the bottle will never be under 12 months prior to the wine being released on the market,
