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Glamorous Myst distinguishes itself by a bright pink robe, with silvery glints. Feather-shaped, the label is a symbol of lightness. Aromas of the charming Lebanese Cinsault reveal subtle floral nuances and notes of forest berries and lychee. The Syrah softly fills the palate with flavors of redcurrant, strawberry and a final hint of blackcurrant. WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  35% Syrah, 20% Mourvèdre, 15% Cinsault,  15% Tempranillo, 15% Grenache TERROIR  Cinsault on clay-limestone cambisol, as the Syrah, Grenache and Tempranillo are on silty clay and clay-limestone with marly subsoil. CULTURE & VINIFICATION  The wine is made by “bleeding” and direct pressing …

“A complex and aromatic wine. Fresh and beady with aromas of fruits and flowers (apricot and hawthorn). Mineral and iodine flavors emerge as well as an aroma of fresh melon. On the palate, it is pleasant with a good and lasting taste.” WINEMAKER  Fabrice Girardi APPELLATION  Muscadet Sèvre-et-Maine sur Lie GRAPE VARIETIES  100% Melon de Bourgogne TERROIR  Gabbro rocks, the vines are between forty-five to fifty-five years old. WINEMAKING  Pressing in a pneumatic press, a 2-day maceration, and slow fermentation in stainless steel tanks for 3 weeks. Ages on lees for 9 months. ALCOHOL CONTENT  12% Technical Sheet PDF

“Orange peel and pith on the nose, with a furriness on the palate that suggests some skin contact. Interesting and gastronomic in style. Finishes with a bitter twist, which fits the textural style. Quite different from other Chateauneuf, with less flab and more muscle.” Jancis Robinson. WINEMAKER  Chastan Family APPELLATION  Châteauneuf-du-Pape GRAPE VARIETIES  40% Grenache, 30% Clairette, 30% Roussanne TERROIR  Sandstones resting on a thick layer of clay full of “rolled pebbles” WINEMAKING  Pressing in a pneumatic press, a 15-day maceration, and fermentation in stainless steel tanks with a refrigerated belt. ALCOHOL CONTENT  13.5% Technical Sheet PDF

An elegant and fruity wine with intense aromas of raspberry, strawberry and a touch of violet. The tannins are velvety and mouth is round, fleshy and full of character. WINEMAKER  Claire Forestier APPELLATION  Fleurie GRAPE VARIETAL  100% Gamay Noir TERROIR  The 3ha of 60-year-old vines are located on the climat “Montgenas”. The sandy soil with a stony surface lies on a saprolite and a pink granite with large crystals. WINEMAKING Hand-harvested. A grilled fermentation in tanks with 80% destemmed grapes. Fermentation for 15-18 days with gentle pumping over. AGING  On the fine lees for 9 months – stainless steel tanks. ALCOHOL CONTENT  13% Technical Sheet PDF …

This Cahors opens up in the mouth with a well-balanced structure and a long finish on ripe fruits. WINEMAKER  Cédric Tannière APPELLATION  AOC Cahors GRAPE VARIETAL  85% Malbec, 15% Merlot TERROIR  30 and 40-year-old vines are located on alluvial terraces, south oriented. The soil is made of pebbles, gravel, and sand. WINEMAKING  Mix of traditional vinification and thermovinification. Maceration is shorter with an average of two weeks to preserve freshness. AGING  Stainless steel tanks for 6 to 8 months. ALCOHOL CONTENT  12% Technical Sheet PDF

Rich, strong and structured wine on the palate. Tannins are very present but play on the velvet. WINEMAKER  Bernard Jaillet APPELLATION  Gevrey-Chambertin GRAPE VARIETAL  100% Pinot Noir TERROIR  Brown calcic and limestone soils. The vines also benefit of the marl covered with screes and red silt coming down from the plateau. The gravel confers elegance and delicacy to the while the marl, consisting mainly of shells, fossils and clay adds body and firmness. Exposures vary from east to south-east. VINIFICATION & AGEING  20 days of maceration in open wooden tanks. Extraction by punching down the cap and pumping-over. The wine is aged in …

Fresh red fruits aromas with a nice acidity in the palate. Well-structured tannins allowing the wine to age for several years. WINEMAKER  Bernard Jaillet APPELLATION  Mercurey GRAPE VARIETAL  100% Pinot Noir TERROIR  Protected from the wet winds by its hills, the 40 year-old vines spread over the Jurassic soil made of limestone and marl on the East side and cover by sandstone on the West. VINIFICATION & AGEING  20 days of maceration in open wooden tanks. Extraction by punching down the cap and pumping-over. The wine is partially aged in French oak barrels during 1 year. ALCOHOL CONTENT  12.5% Technical Sheet PDF …

Fresh red fruits aromas with a nice acidity in the palate. Well-structured tannins allowing the wine to age for several years. WINEMAKER  Bernard Jaillet APPELLATION  Hautes Côtes de Nuits GRAPE VARIETAL  100% Pinot Noir TERROIR  Plateau of clay and limestone. The vines are around 40 years old. VINIFICATION & AGEING  20 days of maceration in open wooden tanks. Extraction by punching down the cap and pumping-over. The wine is partially aged in French oak barrels during 1 year. ALCOHOL CONTENT  12.5% Technical Sheet PDF

Charming and pleasant rosé, particularly marked by the Cinsault, offers a nose of red fruits and citrus smoothly merging on the palate. WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  45% Syrah, 25% Tempranillo, 15% Grenache, 15% Cinsault TERROIR  Cinsault on clay-limestone cambisol, as the Syrah, Grenache and Tempranillo are on silty clay and clay-limestone with marly subsoil. CULTURE & VINIFICATION  The wine is made by “bleeding” and direct pressing on a pneumatic press. After destemming, berries are softly crushed and placed in tanks where the juice is immediately bled away from the skin followed by the “debourbage”. Alcoholic fermentation takes place …

Fresh wine characterized by the Muscat à Petits Grains, a noble grape varietal planted in the Bekaa Valley. Intense refreshing notes of exotic fruits and citrus on the palate. WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  50% Sauvignon Blanc, 20% Viognier, 12% Muscat Blanc à petits grains, 12% Bourboulenc, 8% Verdejo. TERROIR  To highlight the freshness of the wine, the white grapes are planted on the west side of the Domaine,   with a high altitude, and deep silty soils to keep a good water reserve for the summer. CULTURE & VINIFICATION  After destemming, berries are softly crushed and placed in pneumatic press …