cognac-one | Tags Burgundy – France
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An elegant and fruity wine with intense aromas of raspberry, strawberry and a touch of violet. The tannins are velvety and mouth is round, fleshy and full of character. WINEMAKER  Claire Forestier APPELLATION  Fleurie GRAPE VARIETAL  100% Gamay Noir TERROIR  The 3ha of 60-year-old vines are located on the climat “Montgenas”. The sandy soil with a stony surface lies on a saprolite and a pink granite with large crystals. WINEMAKING Hand-harvested. A grilled fermentation in tanks with 80% destemmed grapes. Fermentation for 15-18 days with gentle pumping over. AGING  On the fine lees for 9 months – stainless steel tanks. ALCOHOL CONTENT  13% Technical Sheet PDF …

The Andre Montessuy’s 2016 vintage has a shiny ruby red color. The nose opens with aromas of raspberries and strawberries highlighted by a discreet spicy background. A structured and elegant wine with complex notes. REGION  Burgundy, France GRAPE VARIETAL  Pinot Noir TERROIR  Limestone soils mixed with some clays and marls. CULTURE & VINIFICATION  The grapes are handpicked and carefully selected in the vineyard. About 2/3rd of the harvest is destemmed in order to avoid unwanted vegetal aromas and rest was left in whole bunches to add an extra complexity to the wine. Then, all the grapes are vated for fermentation during 23 days – …

Rich, strong and structured wine on the palate. Tannins are very present but play on the velvet. WINEMAKER  Bernard Jaillet APPELLATION  Gevrey-Chambertin GRAPE VARIETAL  100% Pinot Noir TERROIR  Brown calcic and limestone soils. The vines also benefit of the marl covered with screes and red silt coming down from the plateau. The gravel confers elegance and delicacy to the while the marl, consisting mainly of shells, fossils and clay adds body and firmness. Exposures vary from east to south-east. VINIFICATION & AGEING  20 days of maceration in open wooden tanks. Extraction by punching down the cap and pumping-over. The wine is aged in …

Fresh red fruits aromas with a nice acidity in the palate. Well-structured tannins allowing the wine to age for several years. WINEMAKER  Bernard Jaillet APPELLATION  Mercurey GRAPE VARIETAL  100% Pinot Noir TERROIR  Protected from the wet winds by its hills, the 40 year-old vines spread over the Jurassic soil made of limestone and marl on the East side and cover by sandstone on the West. VINIFICATION & AGEING  20 days of maceration in open wooden tanks. Extraction by punching down the cap and pumping-over. The wine is partially aged in French oak barrels during 1 year. ALCOHOL CONTENT  12.5% Technical Sheet PDF …

Fresh red fruits aromas with a nice acidity in the palate. Well-structured tannins allowing the wine to age for several years. WINEMAKER  Bernard Jaillet APPELLATION  Hautes Côtes de Nuits GRAPE VARIETAL  100% Pinot Noir TERROIR  Plateau of clay and limestone. The vines are around 40 years old. VINIFICATION & AGEING  20 days of maceration in open wooden tanks. Extraction by punching down the cap and pumping-over. The wine is partially aged in French oak barrels during 1 year. ALCOHOL CONTENT  12.5% Technical Sheet PDF

The Berger family farms eight acres of east-facing vines, their age ranging from 30 to 60 years, in the village of Pouilly. This wine picks up on the clay-limestone soils with its clean focus and direction, a lovely pale chardonnay that lasts with fresh butter scents and subtle notes of bloomy rind cheeses, with which it would pair well. Bring on the Epoisses. 91 points by Wine & Spirits.  WINEMAKER  Jean Pierre Rodet APPELLATION  Pouilly-Fuissé GRAPE VARIETAL  Chardonnay TERROIR  The 8 acres of vines are between 30 to 60 years old are planted in a clay limestone soil on hillside slopes facing the …

Pale gold color with hints of green. To the nose, reveals intense notes of citrus, apple and pear aromas with white flowers. Nice balance between the roundness and acidity. Finish on a delicate spiciness, floral and fruity notes. WINEMAKER  Jean-Pierre Rodet APPELLATION  Mâcon-Villages GRAPE VARIETAL  100% Chardonnay TERROIR  Clay and chalk soil of the gentle hills which border the Saône Valley between the villages of Lugny and Viré. WINEMAKING  Fermentation at 25°C in stainless steel tanks, aging 6 to 8 months on fine lees with lees stirred once every 2 weeks for the first 2 months. VINTAGE  Harvest took place early September. 2015 …

Intense ruby in color, this wine invites aromas of blackberry and delicate floral notes of violet. The tannins are round and silky. The finish leaves a pleasant sensation of the freshness of red fruits and black pepper. WINEMAKER  Claire Forestier APPELLATION  Brouilly GRAPE VARIETAL  100% Gamay Noir TERROIR  Planted on a sandy granite soil mixed with porphyry rock, the 70-year-old vines reside on a small hill facing Mont Brouilly. WINEMAKING  A gentle 2-week fermentation using whole bunches under temperature-controlled and weighted grills for gentile extractions to preserve the freshness and brightness of the fruit. AGING  On the fine lees for …

A dark and dense wine that has solid tannins and tight, juicy acidity. Its texture is very mineral, firm, complex and still needing to age. From a single vineyard in Morgon, it offers the powerful side of a Beaujolais cru, powered both by fruit and by structure. 93 points by Wine Enthusiast WINEMAKER  Claire Forestier APPELLATION  Morgon GRAPE VARIETAL  Gamay noir TERROIR  Granite/Sand WINEMAKING  Vinified according to the traditional Burgundy method, long maceration for 30 days, long and soft extraction of elegant and typical tannins. AGING  Aged in one-year-old barrels for 10 months ALCOHOL CONTENT  13% Technical Sheet PDF

Small yields, a traditional Burgundy vinification, ageing in oak casks, give a wonderful wine, soft and elegant. It reveals cherry aromas with silky tannins. 90 points by Wine & Spirits. WINEMAKER  Claire Forestier APPELLATION  Morgon GRAPE VARIETAL  100% Gamay noir TERROIR  40 years-old-vineyard located on the southern slopes and belongs to the “Les Charmes” climate. Soil is composed of granite and sandstones. WINEMAKING  The harvest took place on the last week of September. Vinified according to the traditional Burgundy method (destemmed grapes), long maceration for 28 days with manual punching down, long and soft extraction of elegant and typical tannins. AGING  50% in oak …