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 Tweet
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 Tweet
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 Tweet
A complex bouquet of black fruits and cedarwood, while revealing a velvety mouth and well-structured tannins. 90 points Robert Parker (Wine Advocate) VEGAN WINEMAKER Fabrice Guiberteau REGION Bekaa Valley GRAPE VARIETIES 80% Cabernet Sauvignon, 20% Syrah 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% Technical Sheet PDF Tweet
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 55% Cabernet Sauvignon, 30% Syrah, 5% 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 14.5% Technical Sheet PDF Tweet
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 Tweet
Complex and concentrated notes of red and black fruits with a long, powerful finish. 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 Tweet
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 Tweet
