In the pursuit of making fine wine it helps to love the process of turning grapes into wine. And, it is the most important element of our winemaking at Cartograph. These basic principles are followed by winemakers across the globe who seek to produce wines of quality that can be called great, unique, memorable and meaningful. There is a basic formula for making wines of unique character and complexity: start with grapes that deliver a unique character and true complexity.Ĭultivating grapes of this type also begins with a basic formula: planting varieties that are perfectly suited to a location with a specific climate and soil. We add liquor, which will differentiate the Brut from the Demi-sec, and finally put in the stopper. We plunge it into an ice tray to freeze the yeast deposit, and the deposit is expelled. The Draining : 3 times per year, at the end, the bottles are on points (the neck).
For this, we gradually incline the bottle and turn it. The remuage : during the year, we gradually lower the yeast deposit in the neck of the bottle so that it can be eliminated during the champagnization. After the draw, it has to rest at least 15 months. The aging in cellar : during the year, the champagne ages in our cellars. The draw or bottling : In April, the wine is bottled, and undergoes a second and effervescent fermentation. We will then use a second fermentation to refine and develop the champagne. Using yeast which consume sugars and produce alcohol the juice is transformed into wine. The juice will undergo a first alcoholic fermentation. The grape harvests : In September, the grape is delicately pressed. The grape harvest : In September, we pick the grapes completely by hand. The trimming : During July and August, we trim and aerate the vineyard allowing a longer period of sunshine on the grapes. The grape harvest will take place in 100 days.
It is during this work that blooming takes place. The lifting, the rellising : During June and July, this work allows the vineyard to avoid growing in a muddled way.
The disbudding : In May, we select the buds that will form the grape. The binding : During March and April, binding controls the growth of the vine by attaching the framework. The size : From December to March, we select the wood that will be used as a framework to produce the best grapes during the next harvest. We use four steps in developing our champagne: We use two kind of grapes : Pinot Noir but also Chardonnay. A part of the vineyards is our property and the other part is rented. So good I almost wish I hadn’t opened it! Now the quest begins to find some more.Bernard Gaucher vi neyards are located in Aube, near Arconville, Urville and Ailleville, in the heart of “la côte des Bar”. This wine throws an extremely fine sediment which is present in the glass and next time I would filter but only for visuals, it has no bearing on taste I feel.
The palate is smooth even though there are muscular tannins lurking around, flavours are balanced and lead to a lingering finish with a little sweetness. It’s powerful with a nose that carries across the room, dark fruit, vanilla, spice and mushroom. Absolute stunner, perfect example of a fine quality Napa Cabernet.
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