cognac-one | Tags Loire Valley – France
US Importer
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New York Distributor

This wine offers a brilliant red ruby hue. An intense nose featuring red berries, cherries, strawberries, and blackberries. A supple and soft mouth where red berry notes reappear along with a hint of licorice.  WINEMAKER  Sébastien Millet APPELLATION  Sancerre GRAPE VARIETIES  100% Pinot Noir TERROIR  Pebbly terrain called “La Caillote” composed of clay, limestone, and white soil; as well as the Terre Rouge, a soil particular to Crézancy in Sancerre, its red color signifies its richness in iron. The vines average 20 years old. WINEMAKING  Pressed and then a 2-3 cold maceration. Malolactic fermentation begins just after the alcoholic fermentation. AGING  In enameled and stainless steel tanks for …

“A complex and aromatic wine. Fresh and beady with aromas of fruits and flowers (apricot and hawthorn). Mineral and iodine flavors emerge as well as an aroma of fresh melon. On the palate, it is pleasant with a good and lasting taste.” WINEMAKER  Fabrice Girardi APPELLATION  Muscadet Sèvre-et-Maine sur Lie GRAPE VARIETIES  100% Melon de Bourgogne TERROIR  Gabbro rocks, the vines are between forty-five to fifty-five years old. WINEMAKING  Pressing in a pneumatic press, a 2-day maceration, and slow fermentation in stainless steel tanks for 3 weeks. Ages on lees for 9 months. ALCOHOL CONTENT  12% Technical Sheet PDF

Generous fruit and crisp citrus flavors compliment a subtle note of gooseberry at the finish. WINEMAKER  Claude-Michel Pichon APPELLATION  IGP Val de Loire GRAPE VARIETAL  Sauvignon Blanc TERROIR  Schist, gneiss and granite WINEMAKING  The grapes are crushed and undergo cold maceration for 12 hours before being pressed. 21 to 28 days fermentation at 13-14°C in stainless steel tanks. ALCOHOL CONTENT  12% Technical Sheet PDF

Pale gold with green highlights. Dry on the palate, this aromatic Pouilly Fumé displays floral, fruity, and mineral notes. WINEMAKER  Gilles Chollet APPELLATION  AOC Pouilly Fumé GRAPE VARIETAL  100% Sauvignon Blanc TERROIR  50% sand – 50% clay-limestone VITICULTURE & VINIFICATION  Aged in stainless steel vats and thermoregulated at 57-64°F for a 10-day period. FOOD PAIRING  Appreciated as an aperitif and pairs well with crustacean, fish, roasted poultry, and cheese. ALCOHOL CONTENTS  13% Technical Sheet PDF

A subtle and complex nose with spices, pepper, cassis and strawberries aromas along with smoked and grilled notes. A powerful and well-balanced wine with deep wild strawberries and smoked notes and youthful tannins. WINEMAKER  Julien Raffaut APPELLATION  Chinon REGION  Loire Valley GRAPE VARIETAL  100% Cabernet-Franc TERROIR  Clayey limestone slopes VITICULTURE & VINIFICATION  The harvest began on October 14th and undergoes a long 4-week vinification in stainless steel vats, then aged in oak barrels for 12 months. FOOD PAIRING  Great with roast dishes, rich sauce dishes and cheese. ALCOHOL CONTENT  12.5% Technical sheet PDF

Red plum color with black cherry reflections. Cassis and raspberries aromas. On the palate, sweetness and freshness in a first phase and then round and soft tannins. WINEMAKER  Julien Raffault APPELLATION  Chinon GRAPE VARIETAL  100% Cabernet Franc TERROIR  Loire Valley sandy soils VINIFICATION  Chinon Cuvée Tradition 2014 undergoes a 5 to 6 days pre-fermentation maceration at 10°C, following by 15-day of fermentation in thermoregulated stainless steel vats. AGING  10 months in oak barrels in the tufa Caves FOOD PAIRING  It pairs with pork products, white meat, fishes and cheese. ALCOHOL CONTENT  13% Technical Sheet PDF

Still young, this wine promises great potential. It has a rich character, full of white fruits that are laced with orange zest and spice. Fresh and crisp while full in the mouth, it will be better in a few months. 92 Points by Wine & Spirits and 91 Points by Wine Enthusiast. WINEMAKER  Christophe Gadais APPELLATION  Muscadet Sèvre-et-Maine sur Lie GRAPE VARIETAL  Melon de Bourgogne TERROIR  These 9-acres of “Vieilles Vignes” are rooted in two-mica gneiss soils, the vines are more than 50 years old. VITICULTURE & VINIFICATION  Following a cold static settling of 12 hours without selected yeast, only wild …

Fruity and immediately accessible, this is a crisp and delicious wine. It is lively with citrus acidity and bright with a tangy texture. The wine finishes with a salty, mineral aftertaste.  88 Points by Wine Enthusiast.  WINEMAKER  Christophe Gadais APPELLATION  Muscadet Sèvre-et-Maine sur Lie GRAPE VARIETAL  100% Melon de Bourgogne TERROIR  The 13-hectare single vineyard of “Domaine de la Tourmaline” is rooted in two-mica gneiss soils. The wines are around 40 years old. VITICULTURE & VINIFICATION  Following a cold static settling of 12 Hours, the use of carefully selected yeast allows for a slow fermentation (which lasts 3 weeks 64-68F). Then this …

Dark ruby color with raspberry and vanilla notes. There is a specific earthiness that marries the red fruit with subtle oak flavors to end on a clean finish. WINEMAKER  Pierre Clément WINERY  Domaine de Chatenoy APPELLATION  Menetou-Salon GRAPE VARIETAL  100% Pinot Noir TERROIR  The soil is Kimmeridgian era clay and limestone with south to south west exposure to the sun. VITICULTURE & VINIFICATION  The Domaine holds 60 hectares of 30 to 50 year-old vines. The grapes are hand harvested and vinified for 15 to 20 days. Spontaneous fermentation in stainless steel vats. Malolactic fermentation and maturation in oak casks for one year. …

A pale yellow, robed in green reflections. The nose is elegant with floral and fruity aromas mixed with mineral nuances and fresh notes. The palate is rich and has a flesh molten attack in the mouth that finishes with a well-balanced intensity. WINEMAKER  Sebastien Millet WINERY  Domaine “La Gemière” APPELLATION  Sancerre GRAPE VARIETAL  100% Sauvignon Blanc TERROIR  Pebbly terrain called “La Caillote” is composed of clay, limestone and white soil. The vines are 25 years. VITICULTURE & VINICULTURE  As soon as the grapes are harvested, they are pressed and flow by gravity into the tanks. Musts are racked 48 hours later, …