Cognac One | Tags Red Wine

Impressive levels of red, blue and black fruits as well as some toasty oak and crushed rock. The acidity in this vintage provide freshness and precision. Plenty of tannin, so give it 4-6 years of cellaring and drink it over the following 25-30 years. 95 Points by The Wine Advocate WINEMAKER  Stephane Derenoncourt APPELLATION  Bordeaux GRAPE VARIETIES  80% Merlot, 20% Cabernet Franc TERROIR  Limestone plateau with clay layers and green marls, hillside with Fronsac molasse and foot of the hillside with deep carbonates sands. CULTURE & VINIFICATION  Each plot is worked individually to extract the best expression of its terroir. Gentle pumping …

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

A peppery note and aromas of black and red fruits. The wine is rich on the palate with freshness and minerality. 93 points by Decanter WINEMAKER  Samuel Delafont – Artisan Vigneron APPELLATION  Pic Saint-Loup GRAPE VARIETIES  95% Syrah, 5% Grenache TERROIR  Clay-limestone and marly soil. Vines average 25-35 years old. WINEMAKING  Traditional vinification with a long maceration at low temperatures followed by 12 months of aging: 80% in stainless steel barrels, 20% in French oak. FOOD PAIRING  Excellent with skewered lamb, pepper rib eye steak, and grilled eggplant. ALCOHOL CONTENT  14% Technical Sheet PDF

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. 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. 22 months aging in French oak barrels. FOOD PAIRING  Perfect with game, black truffles and matured cheese. ALCOHOL CONTENT  14% 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  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

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 45% Syrah, 20% Cinsault, 20% Cabernet Sauvignon, 15% Tempranillo 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. Aging in tanks for 24 months. FOOD PAIRING  Excellent with grilled meats and slightly spicy dishes. ALCOHOL CONTENT  14% Technical Sheet PDF

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

A fine, ripe, juicy wine with balanced tannins, this is rich in Merlot and fine spice. The wine’s structure and its solid texture show fine potential. 92 pts Wine Enthusiast WINEMAKER  Julien Noël APPELLATION  Lalande-De-Pomerol GRAPE VARIETIES  92% Merlot, 8% Cabernet Franc TERROIR  Sandy clay for Cabernet Franc and deep black clay with layers of iron oxide in subsoils and gravel on the surface for Merlot VITICULTURE AND VINIFICATION The grapes are transported to the cellar by gravity before being selected manually on a sorting table. Aging: in French oak barrels for 16 months (1/3% of new barrels and 2/3 …