cognac-one | Tags Red Wine

Small yields, a traditional Burgundy vinification, and aging in oak casks create a harmonious wine with fine, elegant tannins. 91 points by Decanter. WINEMAKER  Tristan Larsen APPELLATION  Morgon GRAPE VARIETAL  100% Gamay noir TERROIR  Part of the “Les Charmes” climate, the 40 year-old-vines are located on the South-East facing slopes and the soil is composed of granite and sandstones. WINEMAKING  The hand-harvested grapes were vinified in the traditional Burgundy method (destemmed grapes), long fermentation for 3 weeks with manual punching down, and a long extraction of silky tannins. AGING  9-10 months of partial aging in French oak barrels ALCOHOL CONTENT  12.5% Technical Sheet PDF

The mouth attack is very ample supported by silky tannins. Red cherry notes mingle with a touch of mocha on a long and complex journey. WINEMAKER  Fabrice Bandiera APPELLATION  Montagne Saint-Emilion GRAPE VARIETIES  70% Merlot, 20% Cabernet Franc, 10% Cabernet Sauvignon WINEMAKING  Hand selected harvest. Grapes are destemmed before a cold maceration, and followed by a micro-oxygenation in the tank. Malolactic fermentation in new French oak barrels. Aged in stainless steel tanks and then 12 months in new French oak barrels. FOOD PAIRING  Drink with grilled meat and French cheese. ALCOHOL CONTENT  13.5% Technical Sheet PDF

Well-layered cherry red color with garnet glints. Intense aromas of black wild fruits and featuring hints of vanilla. APPELLATION  Rueda GRAPE VARIETAL  100% Tempranillo WINEMAKING  18-day maceration (with diary delestages and pumping over) in temperature-controlled stainless steel vats. Fermentation at 28ºC for 10-12 days. AGING  Three months in new American oak barrels FOOD PAIRING  Best with cheese or grilled meat. ALCOHOL CONTENT  14% Technical Sheet

A complex wine highlighting notes of raspberries, blackberries, and red fruits, followed by a lingering herbal finish. Great aging potential. 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 …

A clean, powerful, and complex wine with elegant aromas. Full-bodied, well-balanced, overall highly harmonious.  WINEMAKER  Nuria Peña Albillo APPELLATION  Ribera del Duero Crianza WINERY  Bodegas Santa Eulalia GRAPE VARIETAL  100% Tempranillo TERROIR  Limestone, marl, chalk, and silty sands. WINEMAKING  Cold pre-fermentation maceration then fermentation in stainless steel and wood vats. Subsequently, it is run-off and left a while to settling before barrels are filled. AGING  In 225L of one-year-old French oak barrel and new American oaks for 12 months. FOOD PAIRING  Meats, roasts, and cheeses. ALCOHOL CONTENT  14.5% Technical Sheet PDF

Red fruits stand out, with toasted and chocolate hints. On the palate: well-rounded, structured, and meaty. 89 pts from Wine Spectator. WINEMAKER  Loli Casado WINERY  Bodegas Loli Casado APPELLATION  Rioja Alavesa Reserva GRAPE VARIETIES  90% Tempranillo, 5% Mazuelo, 5% Graciano TERROIR  60 to 80-year-old vines planted on a very chalky clay soil at 700 meters altitude. Hand-picked grapes. WINEMAKING  This wine is only made in the finest vintages. AGING  In fine-grained American oak barrels for 24 months (12 months in new oaks + 12 months in 3-year-old oak barrels), and a further 18 months in the bottle. FOOD PAIRING  Delicious with red meats, poultry, …

Complex red fruit aromas with coffee, chocolate, and vanilla notes. The palate has a great structure with fine tannins that ends on a pleasant finish. Certified organic WINEMAKER  Jacques-Henri Bravard WINERY  Château Haut-Meneau APPELLATION  Blaye Côtes de Bordeaux GRAPE VARIETIES  50% Cabernet Sauvignon, 50% Merlot TERROIR  Clay and limestone. WINEMAKING  The 40-year-old vines yield 2.6 tons/ acre (35 Hl/hectare). Traditional fermentation in small tanks. Aging for 12 months in old oak barrels, then 6 months in stainless steel vats. FOOD PAIRING  Best with red meats, rich sauce dishes, cheeses, and chocolate. ALCOHOL CONTENT  14.2% Technical Sheet PDF

 An attractive wine with fruity concentration, typical of Malbec. The palate is medium, firm, yet simultaneously elegant. WINEMAKER  Andrea Ferreyra WINERY  Finca la Celia APPELLATION  Uco Valley, Mendoza GRAPE VARIETAL  100% Malbec TERROIR  The 20-year-old vines grow on a soil of alluvial origin with fine sandy and stony texture. WINEMAKING  Alcoholic fermentation followed by the post- alcoholic fermentation maceration for 21 days. 9 months aging with 10% in French oak barrels, 20% in concrete vessels, and the remaining in concrete vessels with French oak staves. FOOD PAIRING  Excellent for stews, grilled goat, grilled lamb, and game. ALCOHOL CONTENT  13.5% Technical Sheet …

A lean, soft, and mild wine with a seedy bitterness against the black-currant-jam flavor. 90 Points, Year’s Best Maipo Red, and Best Buy from Wine & Spirits. WINEMAKER  Roberto Echeverría WINERY  Viña Echeverria APPELLATION  Maipo Valley GRAPE VARIETIES  85% Cabernet Sauvignon, 10% Petit Verdot, 5% Cabernet Franc TERROIR  The 20-year-old vines vines grow in alluvial soils. VITICULTURE & VINIFICATION  Hand-harvested grapes. Fermentation in stainless steel tanks for 7-10 days with selected and native yeasts. Extended skin maceration for additional 3-5 days. 100% malolactic fermentation. AGING  Aged in 225 liter French oak barrels for 12 months. FOOD PAIRING  Grilled meats, game, …