CABE-CARM CARM-CENT CENT-CHAM CHAM-CHAM CHAM-CHÂT CHÂT(BALE)-CHÂT(BRAN) CHÂT(BRAN)-CHÂT(CHEV) CHÂT(CHEV)-CHÂT(DAUG) CHÂT(DAUZ)-CHÂT(DEST) CHÂT (DOIS)-CHÂT(GAZI) CHÂT(GISC)-CHÂT(HAUT) CHÂT(HAUT)-CHÂT(LACL) CHÂT(LACL)-CHÂT(LAFO) CHÂT(LAGA)-CHÂT(LATO) CHÂT(LATO)-CHÂT(LÉOV) CHÂT(LEPR)-CHÂT(MARQ) CHÂT(MARQ)-CHÂT(OLIV) CHÂT(OLIV)-CHÂT(PÉTR) CHÂT(PÉTR)-CHÂT(ROCH) CHÂT(ROLL)-CHÂT(VILL) CHÂT(D'YQU)-CHIL CHIL-CLOS CLOS-COLD COLD-CÔTE CÔTE-CÔTE CÔTE-CÔTE CÔTE-CUVÉ
Only 4,5 and 5,0 NJP-wines (Nenad Jelisic Points) are presented as the best vintages.
If for some wine behind “the best vintages” stands “none”, it means that none of the wine's vintages got 4,5 NJP or 5,0 NJP.
Château d'Yquem, a French wine castle (château in French) that is located in the appellation of Sauternes and, which according to the 1855 Classification was classified as Premier Cru Supérieur. Château d'Yquem was the only wine castle from the Sauternes appellation that got this class. The château has 113 hectares and its soil is made up of flat stones and coarse gravel on top of clay. The soils of such composition, as the Château d'Yquem’s, are characterized by poor drainage properties. The poor drainage properties of the soils combined with that there are several sources around the château have forced the installation of 100 km drainage pipes. The château's vineyards are planted with Sémillon (80%) and Sauvignon Blanc (20%). Each year, 2-3 hectares of vines, which are considered too old, are cleared and the soil is left fallow for one year. Then it takes at least five years before the new planted vines begin producing grapes that can be used for wine production. The planting density is 6,600 plants per hectare. (2011-10)
Château d'Yquem, a French wine of Château d'Yquem. The wine consists of 80% Sémillon and 20% Sauvignon Blanc. Average yield is incredible low 9 hl/ha (in 2000, it was as low as 2,5 hl/ha), compared to the usual 12-20 hl/ha in Sauternes. The harvest lasts an average of 25 days spread out over 6 weeks. The harvested grapes are both botrytized and have reached maximum concentration. The fermentation takes place under controlled temperature in 100% new oak barrels and lasts for about 14 days, in some cases, the fermentation lasts up to 42 days. Only the natural yeast, which comes from the vineyards, is used. Then the fermented wine is aged during a period of 30 months. During the aging the wine is moved (racked) from one barrel to another 4 times per year. For 20 years ago, Château d'Yquem had a sugar content between 80 and 120 grams per litre and today, the sugar content between 120 and 140 grams per litre. Château d'Yquem, which is characterized by the concentration, complexity, sweetness and a relatively high tartaric acid, have an enormous aging potential of up to 100 years. (2014-03)
Château d'Yquem (white sweet blend wine), Premier Cru Supérieur according to the 1855 Classification for Sauternes and Barsac, Sauternes, Graves, Bordeaux, France, the best vintages, 1811, 1847, 1899, 1921, 1934, 1937, 1945, 1947, 1949, 1953, 1955, 1967, 1971, 1975, 1976, 1983, 1986, 1988, 1989, 1990, 1995, 1996, 1997, 2001, 2003, 2005, 2006, 2007, 2008, 2009, 2013, 2014, 2015, 2016 and 2017. (2020-04)
Cheval des Andes (red dry blend wine), Vistalba, Mendoza, Argentina, the best vintages, until vintage 2005 none; 2006, 2013, 2014, 2015 and 2016. (2020-04)
Chianti, an Italian appellation that belongs the wine region of Tuscany and that consists of eight DOCG-zones (DOCG-appellations): Chianti Classico, Chianti Colli Aretini, Chianti Colli Senesi, Chianti Colli Fiorentini, Chianti Colline Pisane, Chianti Montalbano, Chianti Montespertoli and Chianti Rufina. (2013-02)
Chianti, several DOCG-types of wine. That the wine may be called Vecchio, it must be aged for two years, three years for the Riserva. Starting with the 2010 vintage there is a new wine class: Gran Selezione. For this class, the wine must be aged for 2 years and 6 months, of these 30 months at least 3 months in the bottle, and all the grapes must come from a single property. Three red grapes and two white grapes were usually included in the Chianti-wine. The proportions were as follows: Sangiovese 75-90% and Canaiolo Nero 10-20% (red grapes); Trebbiano and Malvasia 5-10% (white grapes) and a maximum of 10% of other grapes. Since 2006, it is forbidden to add green grapes. Nowadays, the Chianti-wine must consist of: 80-100% Sangiovese and 0-20% of one or more permitted grapes (Canaiolo Nero, Merlot and Cabernet Sauvignon). There are three schools: 1. traditional school, 2. middle school and 3. modern school. The traditional school ages wines in large oak barrels and rarely or never used 225 litre oak barrels (barriques). The middle school ages wines in large oak barrels and uses 225 litre oak barrels (barriques). The modern school is doing everything to get darker and more international customized wines. A good Chianti wine can be stored for 10 to 20 years. (2013-05)
Chianti Classico, a zone within the appellation Chianti, consists of nine zones: Barberino Val d’Elsa, Castellina in Chianti, Castelnuovo Berardenga, Gaiole in Chianti, Greve in Chianti, Poggibonsi, Radda in Chianti, San Casciano Val di Pesa and Tavarnelle Val di Pesa. (2012-10)
Chianti grapes, dominates Sangiovese, Canaiolo Nero, Trebbiano and Malvasia. (2011-09)
Chianti Riserva, must be aged for at least 3 years, of which at least 3 months in the bottle. (2011-09)
Chianti soils, highly variable. The most sought after soils are galestro (slate) and alberese (a mixture of gravely clay and limestone). (2011-09)
Chianti the best vintages, 1975, 1985, 1988, 1990, 1995, 1996, 1997, 1999, 2001, 2004, 2006, 2010, 2013, 2015 och 2016. (2020-01)
Chile, Chile has 130,362 hectares under vine. (2015-08)