Domaine Jean Chartron

The history of the Chartron Family is closely entwined with that of Burgundy, and more precisely with that of Puligny Montrachet. Jean Edouard Dupard, the first of the dynasty, obtained when mayor of Puligny in 1879, the right to associate the name of the village to the most famous vineyard  “Le Montrachet”.

From father to son, the Chartron are men of the soil. Not of any soil, but the varied and magical soil of Burgundy. The area is a study in excellence of the expression of the soil in wines. Parcels of different type and structure, geological variations offer a complex and diverse range of wines.

With the passage of time, acreage of the domaine has increased to twelve hectares in Puligny Montrachet and its neighboring villages and nowadays Domaine Chartron is one of the most superb estates in the village of Puligny Montrachet, in particular for the quality of its premier and grand crus vineyards.

Philosophy

The cru wines are fermented and aged in oak barrels in the domaine air-conditioned cuverie, though regional appellations are partly made in stainless steel too. The percentage of new oak barrels varies between 10 to 40%, the preferred origin of that oak is mainly Allier and a smaller proportion of Vosges – the chosen tonneliers are François Frères, Damy, Seguin-Moreau and Chassin.

Alcoholic fermentation lasts about six to eight weeks and is followed by a malolactic fermentation, helped by an optimal cellar temperature of 62 F. At this period the wines are lightly stirred taking into account their level of evolution.

Once the malolactic fermentation is done, the wines are racked and then starts the maturing process, always in barrels and cold cellars (52-53F) for a period of eight to twelve months according to the appellation and the vintage.

A light fining takes place before bottling.