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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.



Chambolle-Musigny, a French appellation belonging the Côte de Nuits wine district, which in turn belongs to the Burgundy wine region. The appellation that consists of 2 Grand Crus and 25 Premier Crus. Both Grand Crus have their own appellations. To these two Grand Crus belong: Bonnes-Mares and Musigny, and to these 25 Premier Crus belong: Aux Beaux Bruns, Aux Combottes, Aux Echanges, Derrière la Grange, La Combe d'Orveaux, Les Amoureuses, Les Baudes, Les Borni-Jacques, Les Carrières, Les Chabiots, Les Charmes, Les Chat Lots, Les Combottes, Les Cras, Les Feusselottes, Les Fuées, Les Grands Murs, Les Groseilles, Les Gruenchers, Les Hauts Doix, Les Lavrottes, Les Noirots, Les Plantes, Les Sentiers and Les Veroilles. Les Amoureuses is considered as the best Premier Cru and Les Charmes as the next best. The appellation has 179 ha. The allowed yield is 40 hl/ha, while the average is 38 hl/ha. From here comes, the most perfumed and elegant wines of the Cote de Nuits wine district. A Grand Cru wine should be drunk 7 to 15 years old, a Premier Cru wine 4 to 10 years old and a Villages wines 2 to 7 years old. (2012-11)


Chambolle-Musigny grapes, of theses 179 hectares planted with vine, it is just 0,66 hectares planted with Chardonnay and all of those are located in the Grand Crus Musigny, the remainder is planted with Pinot Noir. (2012-11)


Chambolle-Musigny soils, mixed soil. On top of limestone lies a layer consisting of marl (clayey soil rich in lime), gravel and clay. (2012-01)


Chambolle-Musigny the best vintages, 1929, 1966, 1969, 1978, 1990, 2005, 2010, 2015 and 2016; not 2017. (2019-12)


Chamonix, Chardonnay (white dry wine), Franschhoek, South Africa, the best vintages, until vintage 2015 none. (2019-12)


Chamonix, Chardonnay, Reserve (white dry wine), Franschhoek, South Africa, the best vintages, until vintage 2015 none. (2019-12)


Champagne, a French wine region that is known for its sparkling wines. It consists of five wine districts: 1. Aube (also known as the Côte des Bar, 7,721 ha or 23% of the district's area planted with grapes), 2. Côte des Blancs (4,351 ha or 13%), 3. Côte de Sézanne (1,944 ha or 6%), 4. Montagne de Reims (7,959 ha or 24%) and 5. Vallée de la Marne (11,593 ha or 34%). It has 32,173 ha under vine. There are 324 villages in Champagne and all are classified in percentage (80 to 100%) according to Echelle des Crus, where the best vineyards receive 100% of the maximum price for the grapes. The region has 17 Grand Crus-villages, all of which are classified as 100% and all are located in the three most famous wine districts. 9 of those are located in Montagne de Reims, 6 in the Côte des Blancs and 2 in the Vallée de la Marne. The best Chardonnay grapes are grown in Côte des Blancs and many claim that the majority of the best vineyards are lying on the middle slopes of Le Mesnil-sur-Oger. The best Pinot Noir grapes are grown on the southern slopes of Ambonnay and Bouzy and the northern slopes of Verzenay and Verzy. Champagne annually produces 385 million bottles i.e. the average yield is incredible high, 86 hl/ha. (2012-10)


Champagne, a sparkling wine from France's Champagne wine region. Only the sparkling wines from Champagne can be called Champagne.


Champagne grapes, Pinot Noir (13,091 ha, 39%), Pinot Meunier (10,742 ha, 32%) and Chardonnay (9,735 ha, 29%). There are also 91 ha planted with Arbanne, Petit Meslier, Pinot Gris and Pinot Blanc. (2012-10)


Champagne grapes, only Pinot Noir and Pinot Meunier (red grapes) and Chardonnay (white grape) are allowed to be used for the production of Champagne.


Champagne method, each grape variety is fermented separately and the fermentation is the same as for ordinary white wine. After the fermentation the wine goes, in some cases, through the malolactic fermentation and, in some cases, when one want to keep the sharp malic acid, not. When the fermentation and, if it was carried out, the malolactic fermentation (the second fermentation) is finished, the wines are drawn (racked), blended, got a little sugar and yeast and bottled. A new fermentation (the second fermentation or the third fermentation), which creates carbonic acid, starts in the bottle. When the fermentation has been finished, the wine must be in contact with its yeast sediment for at least 15 months (standard champagne, not from a single vintage year) or for at least 36 months (vintage champagne). When the aging is finished, the bottles are placed with the neck downwards, for an inclination of 45 degrees, in wooden racks and then the bottles are gradually tilted to an angle of 90 degrees. Now is the time to start to turn the bottles (remuage). This process takes an average of 8 days, if performed by machines, or 56 days if it is performed manually, and through it, the yeast sediment is accumulated in the bottle neck. The yeast sediment in the bottle neck is frozen and ejected (dégorgement). Now, it is time to fill a little of special wine (dosage) in the bottle, to shake the bottle and then the champagne is ready to be corked and sold. (2011-03)


Champagne method for Rosé Champagne, in contrast to the usual Champagne, Rosé Champagne is made by a short maceration between the skins (Pinot Noir or Pinot Meunier) and the must before the first fermentation is started or is made by adding some red wine (10 to 20% of Pinot Noir and/or Pinot Meunier) before the second fermentation in the bottle begins. (2016-12)


Champagne soils, 75% of the soils are composed of calcareous soil (chalk, marl and limestone). This type of soil provides good drainage and also explains why certain Champagne wines have a distinct mineral taste. Two different chalks occur: Belemnite chalk and Micraster chalk, where Belemnite chalk, which dominates in most of the Grand Cru-villages, has more lime and thanks to it gives the grapes higher acidity. The chalk acts as a natural reservoir (it holds 300-400 liters of water per cubic meter), which gives the vines enough water even in the driest summers. The effort, which is required from the vines to utilize this water, puts the vines at a moderate water stress during the growing season, helps the grapes to achieve the delicate balance between ripeness, acidity and taste. In some areas of the Champagne region, chalk rich soils give way to areas that have a greater proportion of marl, clay and sand as in the Vallée de la Marne (west of Châtillon-sur-Marne) and in the hills surrounding Reims (Saint-Thierry, Vallée de l'Ardre and Montagne Ouest). The marl dominates in the vineyards of Côte des Bar (Bar-sur-Aube and Bar-sur-Seine). While wine district Aube differs from other districts (areas) by the calcareous soil mixed with clay rich in fossils of small oysters, so-called Kimmeridgian soil. (2012-10)


Champagne the best vintages, 1804, 1811, 1825, 1834, 1846, 1858, 1862, 1870, 1874, 1880, 1884, 1892, 1898, 1899, 1914, 1921, 1947, 1949, 1955, 1959, 1961, 1964, 1966, 1976, 1979, 1982, 1988, 1989, 1990, 1995, 1996, 2008, 2012, 2018, 2019 and 2020. (2021-01)


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