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 40% Syrah, 35% Cinsault, 15% Cabernet Sauvignon, 5% Carignan, 5% Tempranillo 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, the berries are crushed and placed in tanks. Alcoholic fermentation and maceration take place in thermo-regulated stainless steel tanks for a period of one to three weeks. Malolactic fermentation takes place in concrete …
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 …
This wine exhibits a bravura of deep black fruit along with vanilla and spice. A rounded start is followed by a powerful and full-bodied wine of woody, soft tannins and ends with a touch of licorice on the palate. 92 Points by Wine Enthusiast. APPELLATION Saint-Emilion GRAPE VARIETIES Merlot, Cabernet Franc, Cabernet Sauvignon TERROIR Clay-limestone and sandy soils, the vines are between 20 and 35 years old. WINEMAKING Cold maceration and quick pump overs. 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 70% Merlot, 15% Cabernet Sauvignon, 15% Cabernet Franc TERROIR Clay-limestone and sandy soils, the vines are between 20 and 40 years old. WINEMAKING Traditional vinification with alcoholic fermentation. Thermovinification on the mature grapes of Cabernet Sauvignon in order to extract the fruit which adds a …
A blend of black Grenache and Syrah, this Côtes du Rhône has a deep garnet color with a purple tint. Generous red fruit aromas followed by hints of licorice, white pepper, and sweet spices. WINEMAKER Philippe & Jean Claude Lambert APPELLATION AOP Côtes du Rhône – Organic Wine GRAPE VARIETIES 70% Grenache, 30% Syrah TERROIR Near the slopes of Sablet, the soil is composed of limestone clay. It cools and nurtures the vines, ensuring a perfect ripeness to the grape. CULTURE & VINIFICATION After the harvest, the fruit is destemmed and crushed. The vatting period lasts around 15 days, followed by aging in cement tanks for …
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 …
This is a generous fruity wine with ripe tannins and plenty of black currants. There is a good amount of Cabernet Franc in this perfumed wine, giving both the structure and the dusty tannins. 90 Points by Wine Enthusiast. WINEMAKER Alix Lombard APPELLATION Lalande-De-Pomerol GRAPE VARIETIES 66% Merlot, 32% Cabernet Franc, 2% Cabernet Sauvignon TERROIR Sandy clay VITICULTURE AND VINIFICATION The grapes are transported to the cellar by gravity before being selected manually on a sorting table. The wines are matured in barrels for 16 months (with 25% of new barrels and 1-year-old barrels for the rest). 2012 is a charming vintage …
Red deep with purple tint. The nose is deep and complex with marks of black fruits, blackberry, and pepper. In the mouth, the wine has volume, roundness, and freshness with a silky finish. WINEMAKER Samuel Delafont – Artisan Négociant APPELLATION La Clape GRAPE VARIETIES 65% Mourvèdre, 30% Syrah, 5% Grenache TERROIR Clay-limestone soil CULTURE & VINIFICATION Traditional vinification with a long maceration (between 25 and 50 days) under strict temperature control followed by 12-months of ageing with 60% of the wine in French oaks and 40% in stainless steel barrels. FOOD PAIRING Superb with grilled lamb, beef prime rib with …
Deep red with purple tints. The nose is rich with notes of pepper, red and blackberries. The mouth is full-bodied with a nice balance and soft tannins. 89 Points by Wine Enthusiast. WINEMAKER Samuel Delafont – Artisan Négociant APPELLATION Languedoc Rouge GRAPE VARIETIES 50% Syrah, 25% Grenache, 20% Carignan, 5% Mourvèdre TERROIR The grapes are carefully selected from two appellations within Languedoc: La Clape and Terrasses du Larzac. Vines average between 20 to 40 years old. CULTURE & VINIFICATION A part of the Syrah and Mourvèdre have been matured in French oak barrels and the rest in stainless steel tanks …
Intense ruby red color. Subtle aromas of vanilla, mint, ripe mango and a little resin. Very fresh and direct taste with hints of chocolate and black tea, with a lingering finish. WINEMAKER João Nicolau de Almeida APPELLATION Douro GRAPE VARIETIES 45% Touriga Nacional – 35% Touriga Franca – 20% Vinhas Velhas CULTURE & VINIFICATION The harvesting was in September. After a 12-hour stay in the cold room, they were destemmed, partially pressed and moved by gravity to fermentation vats. The vinification was made in wood and stainless steel vats. AGING The wine was aged for 12 months in French and Austrian …