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

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 GRAPE VARIETIES  75% Grenache, 25% Syrah TERROIR  Near the slopes of Sablet, the soil of sand and clay cools and nurtures the vine ensuring a perfect ripeness to the grape. CULTURE & VINIFICATION  After the harvest, the fruit is destemmed and crushed. The vatting period lasts around 15 to 20 days, followed by aging in concrete …

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 …

Tight and peppery-black, this is a clean, spicy Lalande with some pushback in the spicy tannins, while a high-toned acidity opens up those tannins and makes them more transparent. Scents of dried tobacco in the finish make this a quiet pleasure with roast lamb. 88 points by Wine & Spirit and 88 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  Half hand harvested on the young vines / mechanical on the other half. The vinification according the traditional method with stainless steel and concrete …

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 black berries. The mouth is full-bodied with a nice balance and soft tannins. 89 Points by Wine Spectator. WINEMAKER  Samuel Delafont – Artisan Négociant APPELLATION  Languedoc Rouge GRAPE VARIETIES  50% Syrah, 25% Grenache, 20% Carignan, 5% Mourvèdre TERROIR  The Syrah comes from the terroir of Pic Saint Loup, the Grenache from a 35-year-old vineyard and the Carignan from a clay and sandstone terroir. The remaining grape varieties are selected from La Clape region. CULTURE & VINIFICATION  Long maceration of more than 30 days for the …

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 …

Fresh and profound aroma with a predominance of red fruits like cherries. Smooth in the mouth, it causes an explosion of spicy and fruity flavors that brings us to the strength of Douro. 95 pts & Best Douro Red by Decanter WINEMAKER  João Nicolau de Almeida APPELLATION  Douro GRAPE VARIETAL  Touriga Nacional, Touriga Franca, Tinta Amarela, Tinta Roriz, Tinta Borroca, Rufete CULTURE & VINIFICATION  After a 12-hour stay in the cold room, the grapes were destemmed, partially pressed and moved by gravity to fermentation vats. Throughout the whole process, the grapes were softly moved without the use of pumps. AGING  The …