cognac-one | Tags Red Wine

A succulent, supple wine with lovely freshness. Les Terrasses is a modern Cahors with red fruits notes. OENOLOGIST  Julien Touboul APPELLATION  AOC Cahors GRAPE VARIETAL  100% Malbec TERROIR  30 and 40-year-old vines are located on alluvial deposits. The soil is made of clay, pebbles, sand, and limestone. WINEMAKING  Mix of traditional vinification and thermovinification. Maceration is shorter with an average of two weeks to preserve freshness. AGING  Stainless steel tanks for 6 to 8 months. ALCOHOL CONTENT  12.5% Technical Sheet PDF

Full, rich and powerful on the palate with notes of wood and black fruit. Vegan Wine WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  30% Cabernet Sauvignon, 25% Marselan, 20% Syrah, 15% Tempranillo, 5% Cinsault TERROIR  Clay-limestone, clay, silt, sand, and gravel. CULTURE & VINIFICATION  Maceration in stainless steel vats for 2-3 weeks. Temperature controlled vinification with short pump overs, followed by malolactic fermentation in concrete tanks. AGING  11 months: 55% of the wine in French oak barrels (96% in one-year-old barrels & 4% in 2-year-old barrels) and 45% wine in tanks. FOOD PAIRING  Grilled meat, cheese, as well as lightly spiced …

Complex aromas of red and black berries, revealing an elegant wine, deep with silky tannins. Certified organic WINEMAKER  Chastan Family APPELLATION  Châteauneuf-du-Pape GRAPE VARIETIES  55% Grenache, 40% Syrah, 5% Mourvèdre TERROIR  Sandstones resting on a thick layer of clay full of “rolled pebbles.” WINEMAKING  Manual harvest with a selective sorting of the grapes. Long vatting period. AGING  Aged in large oak barrels (from 43 to 80hl) for 6 months. ALCOHOL CONTENT  14.5% Technical Sheet PDF

Intense aromatic aromas reveal both red and black fruits as well as subtle hints of violet. The wine is rich, full-bodied, and has a fresh and spicy mix with mineral notes. 91 Points by The Wine Advocate. WINEMAKER  Samuel Delafont – Vigneron Négociant APPELLATION  Pic Saint-Loup GRAPE VARIETIES  72% Syrah, 28% Mourvèdre TERROIR  Clay-limestone and marly soil WINEMAKING  Traditional vinification with a long maceration at low temperature followed by 12 months of aging with 60% of the wine in French oaks and 40% in stainless steel barrels. FOOD PAIRING  Delicious with spicy meat dishes, quiche, stew, and French duck breast. …

A complex and powerful wine with spicy aromas. WINEMAKER  Philippe & Jean Claude Lambert APPELLATION  Gigondas GRAPE VARIETIES  50% Grenache, 50% Syrah – Organic Wine TERROIR  Clay-limestone, stony soil. The 30-year-old vines located on the Gigondas plateau are hand-harvested. Certified organic winery CULTURE & VINIFICATION  After the harvest, the fruit is destemmed and undergoes alcohol fermentation with controlled temperatures. The juices are blended together before followed by malolactic fermentation in concrete tanks. AGING  9 months in concrete tanks. FOOD PAIRING  Wild boar, ribeye, and cheese. ALCOHOL  14.5% Technical Sheet PDF

A complex bouquet of black fruits and cedarwood, while revealing a velvety mouth and well-structured tannins. 91 pts by The Wine Advocate. Vegan Wine WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  55% Cabernet Sauvignon, 21% Cabernet Franc, 14% Syrah, 10% Mourvèdre TERROIR  Clay, limestone soil, silt, and rocks. VINIFICATION  5 days of cold pre-fermentation maceration, then 5-week maceration period in oak barrels. 20 months aging in French oak barrels. FOOD PAIRING  Perfect with game, black truffles and matured cheese. ALCOHOL CONTENT  14.5% Technical Sheet PDF

A balanced and lengthy wine with polished tannins and well-integrated oak with the fruit. Vegan Wine WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley (Lebanon) GRAPE VARIETIES  35% Cabernet Sauvignon, 35% Syrah, 20% Cabernet Franc, 5% Cinsault, 5% Mourvèdre TERROIR  Clay-limestone, clay, silt, sand and gravel. WINEMAKING  Manual harvest. Maceration in tanks from two to three weeks. temperature controlled fermentation followed by malolactic fermentation. Aging for 22 months in French oak barrels (65%) and the remaining 35% in tanks. Bottling at the château. FOOD PAIRING  Delicately cooked meat, light game, lamb, or soft cheese. ALCOHOL CONTENT  14% Technical Sheet PDF

The nose is rich and smooth. The wine is balanced and powerful with a slightly spicy finish. Vegan Wine WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  50% Syrah, 20% Cinsault, 18% Tempranillo, 7% Cabernet Sauvignon, 5% Marselan TERROIR  Clay-limestone cambisol, silty clay and clay-limestone with marly subsoil. CULTURE & VINIFICATION  The berries are crushed after destemming. Alcoholic fermentation and maceration take place in thermo-regulated stainless steel tanks while malolactic fermentation is in concrete tanks. FOOD PAIRING  Excellent with grilled meats as well as slightly spicy dishes. ALCOHOL CONTENT  14% Technical Sheet PDF

Deep and intense garnet color. Complex and powerful aromas of red and black fruits with toasty notes. Concentrated and powerful on the palate. 93 points by James Suckling. WINEMAKER  Jacques Bertrand APPELLATION  Saint-Emilion Grand Cru GRAPE VARIETIES  70% Merlot, 25% Cabernet Franc, 5% Cabernet Sauvignon TERROIR  Clay-limestone soil DENSITY  6,500 vines per hectare VINIFICATION  The vinification takes place in stainless steel and concrete thermo-regulated vats. The wines are aged in oaks barrels for 12-15 months. ALCOHOL CONTENT  14.5% Technical Sheet PDF

The wine has great style and plenty of black-currant acidity as well as generous tannins. 91 Points and “Editor’s Choice” by Wine Enthusiast. WINEMAKER  Natalia Ostolska APPELLATION  Saint-Emilion GRAPE VARIETIES  75% Merlot, 15% Cabernet Franc, 10% Cabernet Sauvignon TERROIR  Clay-limestone and sandy soils, the vines are between 20 and 35 years old. WINEMAKING  Cold maceration and quick pumpovers. FOOD PAIRING  Superb with grilled meats and soft cheese. ALCOHOL CONTENT  13.5% Technical Sheet PDF