cognac-one | Tags Vegan Wine

Glamorous Myst distinguishes itself by a bright pink robe, with silvery glints. Feather-shaped, the label is a symbol of lightness. Aromas reveal subtle floral nuances and flavors of redcurrant, strawberry and a final hint of blackcurrant. WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  35% Syrah, 25% Grenache, 20% Tempranillo, 15% Mourvèdre, 5% Cinsault TERROIR  Clay-limestone, silty clay, and gravel CULTURE & VINIFICATION  The wine is made by “bleeding” and direct pressing on a pneumatic press. Aging in steel tanks for 3 months after vinification. FOOD PAIRING  It goes with well with grilled meats. ALCOHOL CONTENT  13% Technical Sheet PDF

A 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  43% Viognier,  20% Muscat Blanc, 20% Sauvignon Blanc, 10% Bourboulenc, 7% 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, the berries are softly crushed and placed in a pneumatic press under …

Full, rich and powerful on the palate with notes of wood and black fruit. 89 Points by Wine & Spirits. 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 …

A complex bouquet of black fruits and cedar wood, while revealing a velvety mouth and well-structured tannins. 91 Points by The Wine Advocate.  WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  55% Cabernet Sauvignon, 21% Cabernet Franc, 14% Syrah, 10% Mourvèdre TERROIR  Clay, limestone soil, silt, and rocks. VINIFICATION  5 days of cold pre-fermentation maceration, then 5-week maceration period in oak barrels. 20 months aging in French oak barrels. FOOD PAIRING  Perfect with game, black truffles and matured cheese. ALCOHOL CONTENT  14.5% Technical Sheet PDF

Combining intensity and elegance with silky tannins, it is characterized by subtle notes of cherry, spices, leather, and vanilla. Enjoyable young, it will age favorably for a decade or more. 91 Points from Robert Parker’s The Wine Advocate. WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  60% Cabernet Sauvignon, 30% Syrah, 5% Cabernet Franc, 5% Cinsault TERROIR  Clay-limestone, clay, silt, sand and gravel. 24-year-old vines spread over 26 hand-harvested hectares. Follows sustainable and vegan practices complying with international standards but not certified. CULTURE & VINIFICATION  Manual harvest on the estate vineyards. Maceration in tanks from two to three weeks. Alcoholic fermentation is carried out …

The initial impression is full and round. The floral notes are present and associated with an exotic and mineral contrast. WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  45% Viognier, 22% Sauvignon Blanc, 14% Chardonnay, 12% Muscat Blanc, 7% Clairette TERROIR  Deep silty soils CULTURE & VINIFICATION  Manual harvest on the estate vineyards. After destemming, the berries undergo maceration on the skins then pressing 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 with smoked salmon, grilled or poached shellfish, cooked fish in sauce or …

The nose is rich and smooth. The wine is balanced and powerful with a slightly spicy finish. WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  50% Syrah, 20% Cinsault, 18% Tempranillo, 7% Cabernet Sauvignon, 5% Marselan 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. FOOD PAIRING  Excellent with grilled meats as well as slightly spicy dishes. ALCOHOL CONTENT  14% Technical Sheet PDF