cognac-one | Tags Red Wine

A harmonious and fruity palate with elegant tannins and a spicy finish. 90 Points by Wine Enthusiast and The Wine Advocate WINEMAKER  Guillaume Tari REGION  IGP Méditerranée GRAPE VARIETIES  34% Mourvèdre – 33% Grenache – 33% Cinsault TERROIR  Clay-limestone soil. Certified organic winery CULTURE & VINIFICATION  Late manual harvest. Double sorting, total destemming, natural yeast, and manual punchdown, and a long maceration in stainless steel tanks to preserve the fruit flavors. FOOD PAIRING  Its character and youth match perfectly with Mediterranean or Asian food. ALCOHOL CONTENT  14% Technical Sheet PDF

Deep ruby color with an elegant bouquet of black fruits. A powerful taste, fruity aromas, and well-balanced tannins. 92 Points by Wine Enthusiast WINEMAKER  Guillaume Tari REGION  AOC Bandol GRAPE VARIETIES  85% Mourvèdre – 15% Grenache TERROIR  Clay-limestone soil. Certified organic winery CULTURE & VINIFICATION  Hand-harvested. Double sorting, total destemming, berry crushing with a long maceration and regular cap manual punching for optimal phenolic extraction. Aged for 18 months. FOOD PAIRING  Pairs perfectly with red meat or in sauce, lamb, duck with olives, Provençal stew, and truffle dishes. ALCOHOL CONTENT  13.5% Technical Sheet PDF

Deep purple color with a structured taste, elegant and well-balanced. Intense and fleshy hints of garrigue, black pepper. Soft and silky tannins. 94 Points by Wine Enthusiast WINEMAKER  Guillaume Tari REGION  AOC Bandol GRAPE VARIETIES  95% Mourvèdre – 5% Grenache TERROIR  Clay-limestone soil. Certified organic winery CULTURE & VINIFICATION  Hand-harvested. Double sorting, total destemming, berry crushing with long maceration and regular cap manual punching for optimal phenolic extraction. FOOD PAIRING  Delicious with red meat or in sauce, lamb, duck with olives, Provençal stew, game, and truffle dishes. ALCOHOL CONTENT  13.5% Technical Sheet PDF

A lively ruby color. In the youth, its bouquet consists of small red berries (strawberry, raspberry). It then evolves into the ripe and spicy fruit. The wine hides the lace and silk, his tannins remain affectionate. The real lesson of seduction. WINEMAKER  Olivier Guyot APPELLATION  Chambolle Musigny 1er Cru GRAPE VARIETAL  100% Pinot Noir TERROIR  Clay and limestone CULTURE & VINIFICATION  After a manual harvest, fermentation for 3-4 weeks in concrete vats. Aged for 14-18 months in 100% 1-year-old oak barrels. FOOD PAIRING  A powerful and feminine wine, delicious with flavorful and sophisticated meats like game birds, capon of Bresse, roasted lamb and veal. …

Aromas of Morello cherries with leather notes and light wood. Well-balanced, this wine possesses a magnificent structure, with notes of red berries and licorice. WINEMAKER  Olivier Guyot APPELLATION  Morey Saint Denis 1er Cru GRAPE VARIETAL  100% Pinot Noir TERROIR  Clay and limestone CULTURE & VINIFICATION  Manual harvest then fermented for 3-4 weeks in concrete vats. Aged for 14-18 months in oak barrels: 30% new and 70% one-year-old. FOOD PAIRING  Accompanies red meats, small games, and classic fine cheeses. ALCOHOL CONTENT  13% Technical Sheet PDF

Deep ruby red. An aromatic expression evoking red berries (kirsch), and there is a long finish with spicy notes in the palate. WINEMAKER  Olivier Guyot APPELLATION  Gevrey-Chambertin GRAPE VARIETAL  100% Pinot Noir TERROIR  Clay and limestone CULTURE & VINIFICATION  Manual harvest with 3-4 weeks of fermentation in concrete vats after. Aged for 14-18 months in oak barrels: 40% new and 60% one-year-old. FOOD PAIRING  Accompanies red meats like lamb shoulder, veal chop, game, and prime rib. ALCOHOL CONTENT  13.5% Technical Sheet PDF

Aromas of red berries (Morello cherry and strawberries) and black berries (black currant and blueberries). WINEMAKER  Olivier Guyot APPELLATION  Marsannay Les Favières GRAPE VARIETAL  100% Pinot Noir TERROIR  Clay and limestone CULTURE & VINIFICATION  Direct pressuring after manual harvest. Aged on lees for 14-18 months in oak barrels: 50% new and 50% three-year-old. FOOD PAIRING  Naturally accompanies red meats like prime rib and can also pair them with river fish like pike, pikeperch, and stuffed carp. ALCOHOL CONTENT  13% Technical Sheet PDF

A clear and brilliant ruby. Red berries (strawberries and currant) and black berries (blackcurrant and blueberries). On the mouth, the texture is firm and round. Acidity and tannins get along well. WINEMAKER  Olivier Guyot APPELLATION  Bourgogne Pinot Noir GRAPE VARIETAL  100% Pinot Noir TERROIR  Clay and limestone CULTURE & VINIFICATION  Direct pressuring after manual harvest. Aged on for 12-18 months in oak barrels: 40% new, 60% 3-year-old. FOOD PAIRING  Accompanies delicate and averagely aromatic dishes like delicatessen, vegetables in salads, pies, grilled meats, poultry, roasted veal, and red fruit tarts. ALCOHOL CONTENT  12.5% Technical Sheet PDF

Deep black color. On the nose powerful black fruit flavors blend with mocha, coffee, wooded vanilla and toasted notes. On the palate, the wine is powerful, intense, complex, concentrated, with a perfect balance between fruit, wood, and spices. The finish is never ending and shows a very surprising freshness. WINEMAKER Basile & Nicolas Ricome APPELLATION  AOP Costières de Nîmes GRAPE VARIETIES  100% Syrah TERROIR  Vines age an average of 63 years and there are 5 acres (2 hectares) of Syrah. The vineyard is currently going through the organic viticulture certification process. CULTURE & VINIFICATION  The harvest was on August 27th, 2016 …

On the palate, the blackberry characters are complemented with notes of black olives, “garrigue,” and a touch of spices. A very fresh finish: soft, fruity, with a subtle and delicate tannin structure. WINEMAKER Basile & Nicolas Ricome APPELLATION  AOP Costières de Nîmes GRAPE VARIETIES  70% Syrah – 30% Grenache TERROIR  Vines age an average of 42 years. The vineyard is currently going through the organic viticulture certification process. CULTURE & VINIFICATION  The harvest was on August 27th, 2016 and the wines were aged for ten months in cement tanks. ALCOHOL  14% Technical Sheet PDF