An intense wine with fruity flavors and soft melted tannins. 88 Points by Wine Enthusiast. WINEMAKER Lionel Touchais APPELLATION Haut-Médoc REGION Bordeaux GRAPE VARIETIES 50% Merlot, 30% Cabernet Franc 20% Cabernet Sauvignon TERROIR The soil is made of gravel, clay and sandy limestone. CULTURE & VINIFICATION Close to the terroir the Domain uses sustainable growing methods. The grapes are hand-harvested followed by one-month maceration in order to preserve fruit taste. The ageing lasts 12 months in French oak barrels (with 25% of new barrels). FOOD PAIRING Perfect with white meat, poultry and firm cheeses. ALCOHOL CONTENT 13% Technical Sheet PDF …
Complex aromas of red and black berries, revealing an elegant wine, deep with silky tannins. 90 Points by Vinous Media. 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 8 months. ALCOHOL CONTENT 14.5% Technical Sheet PDF
An intense aromatic nose reveals notes of both red and black fruits as well as subtle hints of violet. On the palate, the wine is rich, full-bodied, and has a fresh and spicy mix with mineral notes. 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 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 …
Vivid ruby. Aromas of black raspberry, candied flowers, and smoky minerals, backed by a subtle peppery nuance. Gently sweet red and dark berry preserve flavors deepen and spread out slowly with air. Fine-grained tannins provide grip to a nicely persistent finish that repeats the red fruit note. 89-91 points by Vinous Media. 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 …
A dark ruby color with cherry, pepper, elderberry notes. The palate includes fruity, spicy, complex, well-structured, and elegant with a long finish. 94 Points by The Wine Advocate. 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 …
The wine is fresh, full-bodied, and complex. The tannins are well-structured and the oak perfectly integrated. Long and powerful finish. 93 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 aging in fine-grained French oak barrels. FOOD PAIRING Perfect with …
Combining intensity and elegance with silky tannins, it is characterized by subtle notes of cherry, spices, leather, and vanilla. Enjoyable young, it will age favorably for a decade or more. WINEMAKER Fabrice Guiberteau REGION Bekaa Valley GRAPE VARIETIES 60% Cabernet Sauvignon, 30% Syrah, 5% Cabernet Franc, 5% Cinsault TERROIR Clay-limestone, clay, silt, sand and gravel. 24-year-old vines spread over 26 hand-harvested hectares. Follows sustainable and vegan practices complying with international standards but not certified. CULTURE & VINIFICATION Manual harvest on the estate vineyards. Maceration in tanks from two to three weeks. Alcoholic fermentation is carried out at a controlled temperature of 20/22°C, followed …
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