Rich aromas of pepper, red and blackberries. A full-bodied palate with soft tannins. 95 points by Decanter WINEMAKER Samuel Delafont – Vigneron Négociant APPELLATION Languedoc Rouge GRAPE VARIETIES 70% Syrah, 20% Grenache, 10% Mourvèdre TERROIR The grapes are carefully selected from two appellations La Clape and Terrasses du Larzac. Vines average between 25 to 40 years old. WINEMAKING Macerations over 30 days for the Syrah and pre-fermented at low temperature for the Grenache. FOOD PAIRING Excellent with skewered lamb, pepper rib-eye steak, and grilled eggplant. ALCOHOL CONTENT 14% Technical Sheet PDF
Aromas of red fruits such as strawberries and raspberries alongside balsamic notes. Elegant tannins, a great freshness, and some spices. A very fascinating wine. WINEMAKER João Nicolau de Almeida APPELLATION Douro GRAPE VARIETIES 50% Touriga Nacional – 50% Touriga Franca CULTURE & VINIFICATION The harvesting was in September. After a 12-hour chill in the cold room, they were moved by gravity to fermentation vats. The vinification was done in wooden tanks and stainless steel vats. AGING The wine was aged for 12 months in oak casks and 8 months in concrete vats. ALCOHOL CONTENTS 13.5% Technical Sheet PDF
Aromas of tea, chocolate, and spices. Fresh notes on the palate, very dry tannins, and a long persistent finish. 90 pts by The Wine Advocate. WINEMAKER João Nicolau de Almeida APPELLATION Douro GRAPE VARIETAL 40% Vinhas Velhas – 40% Touriga Nacional – 20% Touriga Franca CULTURE & VINIFICATION Manual harvest in September. Vinification was carried out by trodden where complete fermentation took place with indigenous yeast. AGING The wine was aged for 12 months in 225 L barrels and 600 L casks made of French, American, and German oak. ALCOHOL CONTENTS 14.5% Technical Sheet PDF
Cassis and raspberries aromas. On the palate, first sweetness and freshness and then round and soft tannins. WINEMAKER Julien Raffault APPELLATION Chinon (Loire Valley) GRAPE VARIETAL 100% Cabernet Franc TERROIR Loire Valley sandy soils VINIFICATION This Cuvée Tradition undergoes a 15-day vinification in thermoregulated stainless steel vats. FOOD PAIRING Great with pork products, white meat, fish, and cheese. ALCOHOL CONTENT 13.5% Technical Sheet PDF
Small yields, a traditional Burgundy vinification, and aging in oak casks create a harmonious wine with fine, elegant tannins. 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
Red cherry notes mingle with a touch of mocha on a long and complex finish. Silk tannins, lush mouthfeel. 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. 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 14.5% Technical Sheet PDF
A complex wine highlighting notes of raspberries, blackberries, and red fruits, followed by a lingering herbal finish. Great aging potential. Decant before drinking. WINEMAKER Meyer Joubert WINERY Joubert-Tradauw APPELLATION W.O. Tradouw, South Africa GRAPE VARIETIES 73% Merlot, 18% Cabernet Franc, 9% Shiraz TERROIR Karoo shale mixed with clay. VITICULTURE & VINIFICATION Hand harvest using sustainable methods. Pre-fermentation cold maceration at 8°C for three days. Punch down fermentation with natural wild yeast for 14 days. AGING 20 months in 300/500L of 30% new fill French oak barrels, the rest in third and fourth fill. FOOD PAIRING Perfectly complements all types of meat dishes especially a rack of …
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. 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 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, meat stews and aged cheeses. …
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
