cognac-one | Tags Sustainable Wine
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Complex aromas of red and black berries, revealing an elegant wine, deep with silky tannins.  WINEMAKER  Chastan Family APPELLATION  Châteauneuf-du-Pape GRAPE VARIETIES  55% Syrah, 40% Grenache Noir, 5% Mourvèdre TERROIR  Sandstones resting on a thick layer of clay full of “rolled pebbles”. WINEMAKING  Light pressing, traditional fermentation, and maceration of 15 to 20 days in concrete and stainless steel tanks under controlled temperatures. Pneumatic press and malolactic fermentation. AGING  Aged in oak barrels (from 43 to 80hl) for 8 to 12 months. ALCOHOL CONTENT  14.5% Technical Sheet PDF

A charming and generous wine, that feels like biting into freshly picked grapes. A pleasant hint of freshness enhances its fruitiness. WINEMAKER  André Ruhlmann GRAPE VARIETAL  Muscat TERROIR  This Muscat comes from a sandy granitic soil. The vines are planted in plains and over the middle-  hillsides. CULTURE & VINIFICATION  The grapes are harvested by hand and the whole berry is pressed pneumatically. Traditional fermentation is through a temperature-controlled process. FOOD PAIRING  Excellent as an aperitif, you can drink this Muscat by itself or enjoy it with asparagus. ALCOHOL CONTENT  11.5% Technical Sheet PDF

Aromas of red and black fruits on the nose, along with spices as well as violet. This wine is full body, rich and fresh with spicy and mineral marks. 88 points by Wine & Spirits. WINEMAKER  Samuel Delafont – Artisan Négociant APPELLATION  Pic Saint-Loup GRAPE VARIETIES  72% Syrah, 28% Mourvèdre TERROIR  Clay-limestone and marly soil CULTURE & VINIFICATION  Traditional vinification with a long maceration at low temperature followed by 12 months of ageing with 60% of the wine in French oaks and 40% in stainless steel barrels. FOOD PAIRING  Delicious with grilled meat and charcuterie ALCOHOL CONTENT  14.5% Technical Sheet PDF …

The Berger family farms eight acres of east-facing vines, their age ranging from 30 to 60 years, in the village of Pouilly. This wine picks up on the clay-limestone soils with its clean focus and direction, a lovely pale chardonnay that lasts with fresh butter scents and subtle notes of bloomy rind cheeses, with which it would pair well. Bring on the Epoisses. 91 points by Wine & Spirits.  WINEMAKER  Jean Pierre Rodet APPELLATION  Pouilly-Fuissé GRAPE VARIETAL  Chardonnay TERROIR  The 8 acres of vines are between 30 to 60 years old are planted in a clay limestone soil on hillside slopes facing the …

Complex aroma, including hints of woodland, gum rockrose and cherries. Good volume in the mouth, plenty of fruit and marked tannins with a dry finish. WINEMAKER  João Nicolau de Almeida APPELLATION  Porto GRAPE VARIETIES  60% Touriga Franca, 40% Touriga Nacional WINEMAKING  After manual harvesting into 25-kilogram cases, the grapes were stored in a cold chamber for 12 hours. The winemaking process involved the grapes being trodden in a wine press for 5 days. During aging and until bottling, this wine was not subject to any type of filtration or other treatment. Bottled in July 2015. ALCOHOL CONTENTS  20% Technical Sheet PDF …

An aroma with elements of citrus fruits and orange blossom. Very fresh in the mouth with a vibrant acidity and an excellent length. 90 Points from Wine & Spirits. WINEMAKER  João Nicolau de Almeida APPELLATION  Douro GRAPE VARIETIES  40% Gouveio, 40% Cerceal, 20% Rabigato CULTURE & VINIFICATION  After the harvest in September, the grapes are moved to the cellar and stay in the cold room for 12 hours where they are partially crushed and pressed in a vertical press. AGING  Fermentation and aging on fine lees – 30% in 600-litre barrels and 70% in stainless steel. ALCOHOL CONTENTS  13% Technical Sheet PDF

An intensely aromatic nose of smooth and powerful tannins.  The palate reveals the hidden beauty of this expressive wine. WINEMAKER  Jean-François Fauque APPELLATION  Vacqueyras GRAPE VARIETIES  60% Grenache, 40% Syrah TERROIR  Limestone pebbles soil mixed with sandy and red stone. The vines are between 10 and 45 years old. CULTURE & VINIFICATION  The harvest is entirely destemmed followed by a cold maceration. The grape varieties are all mixed together during the vinification process under controlled temperatures. The maceration lasts for three weeks. AGING  12 months in large oak barrels ALCOHOL  14.5% Technical Sheet PDF

The wine is fresh, full-bodied, and complex. The tannins are well-structured and the oak perfectly integrated. Long and powerful finish. 92 Points by The Wine Advocate.  WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  82% Cabernet Sauvignon, 18% Syrah TERROIR  Cabernet Sauvignon on clay and limestone soil and the Syrah on clay and silt. CULTURE & VINIFICATION  Selection at the vineyard of the best grapes from the best clay-chalk soils. Vinification in 60 hl oak barrels for a maceration period of five weeks including five days of cold pre-fermentation maceration. 20 months ageing in fine-grained French oak barrels. FOOD PAIRING  Perfect with …

Intense and complex with notes of pepper, mocha, roasted coffee, toast and red fruits. Full and round on the palate with balance and length. The tannins are generous and rich and the oak is well-integrated with the fruit. WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  53% Cabernet Sauvignon, 35% Syrah, 7.5% Carignan, 4.5% Mourvèdre TERROIR  Clay-limestone, clay, silt, sand and gravel. 21 year-old vines spread over 26 hand-harvested hectares. CULTURE & VINIFICATION  Manual harvest on the estate vineyards. Maceration in tanks from four to five weeks. Alcoholic fermentation is carried out at a controlled temperature of 20/23°C, followed by malolactic fermentation.. …

A typical blend of grape varieties reveals floral notes such as lily and acacia, mingled with flavors of honey, apricot and mango. Its aromatic expression is rich, vigorous and extremely fresh. WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  55% Viognier, 18% Chardonnay, 15% Sauvignon Blanc, 6% Muscat Blanc, 6% Clairette TERROIR  Deep silty soils CULTURE & VINIFICATION  Manual harvest on the estate vineyards. After destemming, the berries undergo maceration on the skins. The grapes are then pressed and left to settle at 46°F (8°C). Follow a cold liquid stabilization and alcohol fermentation at a controlled 60°F (16°C) and stabilization. FOOD PAIRING  Perfect …