cognac-one | Tags Red Wine
US Importer
|
New York Distributor

Complex aromas of red and black berries, revealing an elegant wine, deep with silky tannins.  WINEMAKER  Chastan Family APPELLATION  Châteauneuf-du-Pape GRAPE VARIETIES  55% Syrah, 40% Grenache Noir, 5% Mourvèdre TERROIR  Sandstones resting on a thick layer of clay full of “rolled pebbles”. WINEMAKING  Light pressing, traditional fermentation, and maceration of 15 to 20 days in concrete and stainless steel tanks under controlled temperatures. Pneumatic press and malolactic fermentation. AGING  Aged in oak barrels (from 43 to 80hl) for 8 to 12 months. ALCOHOL CONTENT  14.5% Technical Sheet PDF

Aromas of red and black fruits on the nose, along with spices as well as violet. This wine is full body, rich and fresh with spicy and mineral marks. 88 points by Wine & Spirits. WINEMAKER  Samuel Delafont – Artisan Négociant APPELLATION  Pic Saint-Loup GRAPE VARIETIES  72% Syrah, 28% Mourvèdre TERROIR  Clay-limestone and marly soil CULTURE & VINIFICATION  Traditional vinification with a long maceration at low temperature followed by 12 months of ageing with 60% of the wine in French oaks and 40% in stainless steel barrels. FOOD PAIRING  Delicious with grilled meat and charcuterie ALCOHOL CONTENT  14.5% Technical Sheet PDF …

An intensely aromatic nose of smooth and powerful tannins.  The palate reveals the hidden beauty of this expressive wine. WINEMAKER  Jean-François Fauque APPELLATION  Vacqueyras GRAPE VARIETIES  60% Grenache, 40% Syrah TERROIR  Limestone pebbles soil mixed with sandy and red stone. The vines are between 10 and 45 years old. CULTURE & VINIFICATION  The harvest is entirely destemmed followed by a cold maceration. The grape varieties are all mixed together during the vinification process under controlled temperatures. The maceration lasts for three weeks. AGING  12 months in large oak barrels ALCOHOL  14.5% Technical Sheet PDF

A dark ruby color with cherry, pepper, elderberry notes. The palate includes fruity, spicy, complex, well-structured, and elegant with a long finish.  WINEMAKER  Philippe & Jean Claude Lambert APPELLATION  Gigondas GRAPE VARIETIES  50% Grenache, 50% Syrah – Organic Wine TERROIR  Clay-limestone, stony soil. The 35 years old vines located on the Gigondas plateau are hand-harvested. CULTURE & VINIFICATION  After the harvest, the fruit is destemmed and undergoes alcohol fermentation with controlled temperatures. The long vatting period around 25 to 30 days, followed by malolactic fermentation in tanks. AGING  9 months in concrete tanks. FOOD PAIRING  Lamb and vegetable gratin. ALCOHOL  15% …

The wine is fresh, full-bodied, and complex. The tannins are well-structured and the oak perfectly integrated. Long and powerful finish. 92 Points by The Wine Advocate.  WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  82% Cabernet Sauvignon, 18% Syrah TERROIR  Cabernet Sauvignon on clay and limestone soil and the Syrah on clay and silt. CULTURE & VINIFICATION  Selection at the vineyard of the best grapes from the best clay-chalk soils. Vinification in 60 hl oak barrels for a maceration period of five weeks including five days of cold pre-fermentation maceration. 20 months ageing in fine-grained French oak barrels. FOOD PAIRING  Perfect with …

Intense and complex with notes of pepper, mocha, roasted coffee, toast and red fruits. Full and round on the palate with balance and length. The tannins are generous and rich and the oak is well-integrated with the fruit. WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  53% Cabernet Sauvignon, 35% Syrah, 7.5% Carignan, 4.5% Mourvèdre TERROIR  Clay-limestone, clay, silt, sand and gravel. 21 year-old vines spread over 26 hand-harvested hectares. CULTURE & VINIFICATION  Manual harvest on the estate vineyards. Maceration in tanks from four to five weeks. Alcoholic fermentation is carried out at a controlled temperature of 20/23°C, followed by malolactic fermentation.. …

The wine is balanced and round with a slightly toasted finish. The structure is defined by strong, silky tannins and generous red fruits flavors. WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  34% Cinsault, 25% Tempranillo, 20% Syrah, 11% Cabernet Sauvignon, 10% Carignan TERROIR  Cinsault on clay-limestone cambisol, as the Syrah, Cabernet Sauvignon, Tempranillo and Carignan are on silty clay and clay-limestone with marly subsoil. CULTURE & VINIFICATION  After destemming, berries are crushed and placed in tanks. Alcoholic fermentation and maceration takes place in thermo-regulated stainless steel tanks for a period of one to three weeks. Malolactic fermentation takes place in concrete tanks. …

Deep and intense garnet color. Black cherry and licorice to the nose. Concentrated and powerful on the palate, it unfolds with tannic and roasted aromas. Long and complex finish with spicy notes. 91 points by Wine & Spirits. WINEMAKER  Jacques Bertrand who works closely with the Michel Rolland laboratory APPELLATION  Saint-Emilion Grand Cru GRAPE VARIETIES  70% Merlot, 25% Cabernet Franc and 5% of Cabernet Sauvignon TERROIR  Clay-limestone soil DENSITY  7000 vines per hectare VINIFICATION  The vinification takes place in stainless steel and concrete thermo regulated vats. Following an alcoholic fermentation at moderate temperature, the wines are aged in French oaks …

A black cherry color with a nice ruby hue. The nose has blackcurrant, black cherry, vanilla with spice aromas and freshness. The attack is round, ample, and rich. Tannins are delicately oaky and silky with the licorice notes on the finish. APPELLATION  Saint-Emilion GRAPE VARIETIES  Merlot, Cabernet Franc, Cabernet Sauvignon TERROIR  Clay-limestone and sandy soils, the vines are between 20 and 50 years old. WINEMAKING  Traditional vinification with alcoholic fermentation. The vats are selected and supervised by the oenologists. ALCOHOL CONTENT  13% Technical Sheet PDF

With an intense garnet color, Les Hauts de La Gaffelière Bordeaux Red unfolds with aromas of violets, red fruits and a hint of spicy vanilla. Fleshy and full-bodied on the palate, soft tannins, subtle fruit and mellow woody notes imbue this wine with a perfect balance and a long finish. WINEMAKER  Sandrine Le Cam APPELLATION  Bordeaux GRAPE VARIETIES  60% Merlot, 25% Cabernet Sauvignon, 15% Cabernet Franc TERROIR  Clay-limestone and sandy soils, the vines are between 20 and 50 years old. WINEMAKING  Traditional vinification with alcoholic fermentation. Thermovinification on the mature grapes of   Cabernet Sauvignon in order to extract the fruit which add …