News & Events
Vincent Charton Interview: Son of Burgundy producer Jean-Pierre Charton and Beaune Oenology school graduate
Is there a specific experience in your life that inspired your love of wine?
VINCENT: Our love for wine is not tied to a specific experience but that passion was passed down from father to son for generations. The Charton family is native to Savigny les Beaune in Cote d’or.
What wine or winemaker has most influenced your style of winemaking?
VINCENT: The evolution of consumer taste has really influenced our style of wine. Years ago consumers were looking mainly wines to age . Today everything has changed, they are looking for wine to drink within 5 years, wines that are both fruity and structured. Our goal is to combine the two: producing structured wines and that have the agibility to age. It is undeniable that the concept of “terroir” must be followed to avoid the production of wines called “technological”.
Who do you want to make wine? for yourself, for the consumer …
VINCENT: We’ll link the two. Producing wines that match the expectations of consumers while respecting our soil, the typicality of pinot noir and vintage
In your opinion, what makes it so special Mercurey?
VINCENT: The Mercurey Vieilles Vignes has a beautiful aromatic complexity (red fruit aromas – black fruits). It is tannic and velvety with an elegant oak. The tannins are silky. The lingering aftertaste is quite long.
The Mercurey Vieilles Vignes is so special because of its terroir. It is a blend of three parcels over the age of 50 years. The Mercurey is grown on a red clay and limestone soils rich in minerals and organic matter thereby producing wines of great finesse.
What are your practices in the vineyards and the cellars?
VINCENT:We do not claim the label BIO or Organic but we work in this context. We work in a reactive manner to best take care of our vineyards while respecting the environment and our land. No herbicides are used. All vines are plowed regularly (6 times per year). We are also work to limit the yields (severe winter pruning, debudding ….).
In the cellar, the vinification is done as naturally as possible. Maceration for 3 weeks with natural yeasts, no addition of enzymes and chaptalisation is made. Maturing in barrels lasts 8 to 10 months. The wines are bottled on the property.
How would you recommend people approaching your wine and wine in general?
VINCENT: Simply by making them taste the wine and explaining our passion, our purpose, our method of culture and natural winemaking. And by insisting on the idea that we should not forget this notion of “terroir” which I think is very important for producing quality wines that match consumers’ expectations
Roberts Fine Wines Selected For The New York Times Wine Club
The Château’s namesake wine is a product of the collaboration between winemaking guru-consultant Stéphane Derenoncourt and the Château’s cellar master, Didier Peytour. A blend of 85% Merlot and 15% Cabernet Franc, Château La Bienfaisance has an intense, ruby red to almost purple color. Supple and round, with aromas of black cherry and cassis, this wine features superb ripeness, firm tannins and a good texture. Château La Bienfaisance is ready to drink now or can be cellared for up to 10 years. The medium-bodied Bordeaux pairs beautifully with grilled meat, hearty stews, cheese or a decadent chocolate or duck breast - one of my favorite pairings:
Wine blogger WannabeeWino reviews Domaine Bouchie-Chatellier,Pouilly Fumé Premier Millisime
French Wine For The Win!
"...I got herbs, dill, citrus, gooseberry, lemon, a steely metal note, and salinity on the finish/edges of the wine. I thought this was a really interesting and complex wine and we both really enjoyed it."
