Contact


If we can be of any assistance please don't hesitate to contact us, or drop by the Rose & Crown during business hours:

email: roseandcrown@alderney.ws
phone: +44 (0) 1481 823414
fax: +44 (0) 1481 823615

The Rose & Crown Hotel
Le Huret, Alderney
UK Channel Islands

Delivery on Alderney is free :-) we deliver Monday to Saturday between 10am and 1pm. Please note that we cannot deliver off-island.

Domaine Jean Chauvenet

HISTORY OF DOMAINE
Domaine Jean Chauvenet is one of the finest addresses for concentrated, ageworthy Nuits St. Georges. The Chauvenet family traces its roots as vignerons in Nuits St. Georges back to 1680. Jean Chauvenet not only expanded the family holdings to include several 1er Cru vineyard plots but also significantly increased the amount of wine that was bottled at the domaine instead of being sold to negociants. Jean recently retired and Christophe Drag, his son-in-law, has successfully assumed the management of the domain. The upcoming release of the 2001 vintage will mark the 25th vintage presented by Rosenthal Wine Merchant to the US market.

COMPOSITION OF DOMAINE
The estate exploits 9 hectares of vineyards in Nuits St. Georges that includes holdings in some of the finest 1er Cru vineyards sites both in the northern and southern sections of the appellation (Damodes, Rue de Chaux, Bousselots, Perrieres, Vaucrains). Average age of the vines is 40 years old. They are planted in the traditional high density of 10,000 vines per hectare. Soils on the northern part of the valley (Damodes, Bousselots) are primarily pebbles and limestone with a little clay. Soils on the southern part of the valley (Rue de Chaux, Vaucrains) are deeper, brown limestone. The resulting wines reflect those essential differences with the more northern wines exhibiting more forward fruit while the wines of the south assert more profound structure. Yields average around 35 hl/ha. Harvest is carried out entirely by hand.

METHOD OF VINIFICATION
Christophe likes to use the pre-fermentation cold maceration technique between 4 and 5 days, and he has recently installed a temperature-controlled tank to allow him to begin fermentation when he wants. He finds that using a ''cold soak'' captures the beautiful fruit of the Pinot Noir and gives silkier tannins. In order to preserve the wine's character and freshness, they are handled as little as possible. He racks only once prior bottling to allow the wines longer contact with the lees. Malolactic fermentation is left alone to proceed at its own pace. The wines are aged between 18 and 24 months in barrel before bottling without filtration.

from: http://www.madrose.com/chauvenetprint.html
reproduced without permission



If we can be of any assistance please contact us via email at roseandcrown@alderney.ws or phone +44 (0)1481 823414 during business hours.





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