Thibaut’s career spans 40 years of expertise in all aspects of winemaking with valuable years spent in major wine markets including his native France, Australia and California.
Since graduating from the University of Reims in the heart of France’s Champagne region, Thibaut has demonstrated superlative ability in using his skill with the “methode champenoise” —a double fermentation process that creates the bubbles found in Champagne and sparkling wines— in the production of premium sparkling winemaking in regions outside of France.
Instrumental in the creation of two new cuvees: Late Disgorged and Brut Rose
Robert M. Parker, Jr. wrote in the Wine Advocate( 1987): 1985 Brut Rose, obviously modeled after the deep salmon-colored rose of Dom Perignon, astounded me with its flavor and richness. Rather full deep and complex. It has to be the best sparkling wine yet made in California. The other knock-out sparkling wine is the 1984 Blanc de Blancs. It exhibits flavor and finesse., has a lovely, creamy apple-butter richness, tiny, persistent bubbles and a long dry finish.
In America, one of the best sparkling wines comes from Iron Horse
Spearheaded Jordan’s entry into the sparkling wine market; from the start-up phase, developed and managed the production of 25,000 cases.
In three years alone. The “J” sparkling wine won 10 Gold medals at International Wine Competitions and, above all, won the “Schramsberg Trophy” in London for the Best Sparkling Wine.
In charge of all facets of the production of 500,000 cases of Champagne.
The “ Vve Devaux” brand garnered numerous industry accolades and awards and gained quickly international acclaim.
Voted “ Best of the Best” in the 1995 Australia and New Zealand Wine Guide, featured as Halliday’s Choice by acclaimed wine expert James Halliday and ranked 1st in the” Top 10 Wines of 1997”
A well-kept secret is bubbling up at the foot of Virginia's Blue Ridge Mountains.
France 24 News Channel interview with Claude
Virginia Fizz could be the name of a comic book superhero—a corkscrew-curled, bespectacled librarian by day and electrifying crime fighter by night. In fact, it’s the name of a sparkling wine from Champagne maker Claude Thibaut, who, with his quiet manner and extraordinary ability to craft great bubblies from Virginia grapes, seems to have hidden magical powers of his own.
Virginia Fizz, vintner Claude Thibaut’s new sparkler, is a peachy-crisp Crement-style white, perfect for pairing with berries in a summer spritzer.
Thibaut-Janisson Blanc de Chardonnay is a Mid-Atlantic success story. It’s crisp, aromatic, bright and loaded with streams of tiny bubbles. The sparkler has been served at White House fêtes, including a birthday party for Thomas Jefferson, and is poured at top local restos...
We poured Virginia wines throughout the meal, even with that pound cake dessert: Thibaut-Janisson’s sparkling Blanc de Chardonnay, an exciting collaboration between Claude Thibaut (an expat from France’s Champagne region) and Champagne-based Manuel Janisson. Crisp and lemony, it was perfect with the citrusy cake.
It wasn’t just local foods that were celebrated last night at President Obama’s first state dinner.
The menu also featured a Virginia wine. The president, his guest of honor, Indian Prime Minister Manmohan Singh, and invited members of D.C.’s elite washed down pumpkin pie tart and pear tatin with Thibaut-Janisson blanc de chardonnay, from the Monticello district near Charlottesville.