cognac-one | Tags Red Wine
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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 …

A subtle and complex nose with spices, pepper, cassis and strawberries aromas along with smoked and grilled notes. A powerful and well-balanced wine with deep wild strawberries and smoked notes and youthful tannins. WINEMAKER  Julien Raffaut APPELLATION  Chinon REGION  Loire Valley GRAPE VARIETAL  100% Cabernet-Franc TERROIR  Clayey limestone slopes VITICULTURE & VINIFICATION  The harvest began on October 14th and undergoes a long 4-week vinification in stainless steel vats, then aged in oak barrels for 12 months. FOOD PAIRING  Great with roast dishes, rich sauce dishes and cheese. ALCOHOL CONTENT  12.5% Technical sheet PDF

Red plum color with black cherry reflections. Cassis and raspberries aromas. On the palate, sweetness and freshness in a first phase and then round and soft tannins. WINEMAKER  Julien Raffault APPELLATION  Chinon GRAPE VARIETAL  100% Cabernet Franc TERROIR  Loire Valley sandy soils VINIFICATION  Chinon Cuvée Tradition 2014 undergoes a 5 to 6 days pre-fermentation maceration at 10°C, following by 15-day of fermentation in thermoregulated stainless steel vats. AGING  10 months in oak barrels in the tufa Caves FOOD PAIRING  It pairs with pork products, white meat, fishes and cheese. ALCOHOL CONTENT  13% Technical Sheet PDF

Morgon Le Clos displays toasted aromas along with notes of elderberry, black cherry, and cinnamon. On the palate, this is a well-structured wine with firm and quality tannins. WINEMAKER  Claire Forestier APPELLATION  Morgon GRAPE VARIETAL  Gamay Noir TERROIR  Granite/Sand WINEMAKING  Vinified according to the traditional Burgundy method, long maceration for 24-28 days, long and soft extraction of elegant and typical tannins. AGING  Aged in French oak barrels for 10-12 months ALCOHOL CONTENT  12.5% Technical Sheet PDF

Small yields, a traditional Burgundy vinification, ageing in oak casks, give a wonderful wine, soft and elegant. It reveals cherry aromas with silky tannins. 90 points by Wine & Spirits. WINEMAKER  Claire Forestier APPELLATION  Morgon GRAPE VARIETAL  100% Gamay noir TERROIR  40 years-old-vineyard located on the southern slopes and belongs to the “Les Charmes” climate. Soil is composed of granite and sandstones. WINEMAKING  The harvest took place on the last week of September. Vinified according to the traditional Burgundy method (destemmed grapes), long maceration for 28 days with manual punching down, long and soft extraction of elegant and typical tannins. AGING  50% in oak …

A garnet-red color with black fruit overtones (Morello cherry) and delicate nuances of fresh spice and chocolate. The start of the palate is crunchy and then goes on to reveal particularly elegant tannins and a beautiful freshness that lasts until the end of the fruit aftertaste.  WINEMAKER  Fabrice Bandiera APPELLATION  Montagne Saint-Emilion GRAPE VARIETIES  70% Merlot, 20% Cabernet Franc, 10% Cabernet Sauvignon VITICULTURE & VINIFICATION  The entire harvest is hand selected and destemmed before entering the vat. Cold maceration, winemaking stainless steel tanks. Automatic temperature control system. Micro-oxygenation in the tank. Malolactic fermentation in new French oak barrels. AGING  Stainless steel tanks and then …

Ruby red color, clean and brilliant with purple glints. Intense on the nose with aromas of black wild fruits and hints of vanilla. Soft and silky on the palate, well balanced with a lingering finish. WINEMAKER  Angel Calleja APPELLATION  Rueda GRAPE VARIETAL  100% Tempranillo WINEMAKING  Stainless steel vats with temperature control. 18 days maceration (with diary delestages and pumping over). Fermentation at 28ºC during 10-12 days. AGING  Three months in new American and French oak barrels FOOD PAIRING  Best with codfish, cheese or beef ALCOHOL CENTENT  13% Technical Sheet

A complex note gives away to underlying tones of raspberries, blackberries, and red fruit, followed by a lingering herbal finish. WINEMAKER  Meyer Joubert WINERY  Joubert-Tradauw APPELLATION  W.O. Tradouw, South Africa GRAPE VARIETIES  50% Cabernet Sauvignon, 36% Merlot, 14% Cabernet Franc TERROIR  Karoo shale mixed with clay. Yields an average of 45.5 hectoliter/ ha VITICULTURE & VINIFICATION  Harvest started late March 2013 using sustainable methods. Pre-fermentation cold maceration at 8°C for three days. AGING  20 months in 300/500L of 30% new fill French oak barrels, the rest in third and fourth fill FOOD PAIRING  Perfect Compliments all types of meat dishes especially a rack of lamb, duck, goose, or …

Earthy black-fruit aromas include notes of cigar box. This feels tight and acidic, but with plenty of oak. Flavors of wood spice and vanilla are more dominant than plum and berry notes, while this is thick but not entirely thorough on the finish. 89 points by Wine Enthusiast. WINEMAKER  Nuria Peña Albillo APPELLATION  Ribera del Duero Crianza WINERY  Bodegas Santa Eulalia GRAPE VARIETAL  100% Tempranillo TERROIR  Alternating layers of limestone, marl and chalk. VITICULTURE & VINIFICATION  The 100 hectares of Tempranillo produces a yield of 55 Hl/hectare. Pre-fermentation maceration in cold at 8°C, then fermentation is traditionally made in stainless …

Red fruits stand out, with toasted and chocolate hints. On the palate: complex, structured, fleshy, powerful, with roasted nuances and mature tannins. WINEMAKER  Loli Casado WINERY  Bodegas Loli Casado APPELLATION  Rioja Alavesa Reserva GRAPE VARIETIES  90% Tempranillo, 5% Mazuelo, 5% Graciano TERROIR  The vines are planted on south-facing slopes at an altitude averaging 700 meters on a very chalky clay soil. VITICULTURE & VINIFICATION  Hand-picked grapes, from 60 to 80 year-old vines, are destemmed and transferred to the fermentation tanks within 30 minutes. AGING  The wine is aged in fine grained American oak casks (maximum age 6 years) for 36 months, and …