cognac-one | Tags White Wine
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Complex bouquet evolving on exotic fruit aromas and white peach, floral, and mineral notes. The attack on the palate is rich and full with a beautiful acidity which gives the wine a nice freshness and a delicate and mineral finish. WINEMAKER  Fabrice Darmaillacq APPELLATION  Bordeaux White GRAPE VARIETIES  70% Sauvignon Blanc, 10% Sauvignon Gris, 10% Muscadelle, 10% Sémillon VITICULTURE & VINIFICATION  The entire harvest is hand-selected. Direct pressing, cold settling, fermentation and maturing on the lees. Treatment by gravity, in small batches. Automatic thermoregulation. AGING  20% in new barrels and the rest in stainless steel tanks for 6 months FOOD PAIRING  Drink with fish, seafood, salad, …

“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

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 …

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

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 …

An aroma with elements of citrus fruits and orange blossom. Very fresh in the mouth with a vibrant acidity and an excellent length. 91 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-liter barrels and 70% in stainless steel. ALCOHOL CONTENTS  13% Technical Sheet PDF

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 …

A beautiful yellow color with green tints. The nose has citrus and exotic fruit notes with a touch of white flowers. The attack on the palate is crunchy following rich, full, elegant, and persistent notes. APPELLATION  Bordeaux GRAPE VARIETIES  100% Sauvignon Blanc TERROIR  Clay-limestone and siliceous clay soils, the vines are around 10-15 years old. WINEMAKING   A very short skin maceration with traditional methods. The vats are selected by a team of oenologists. ALCOHOL CONTENT  12% Technical Sheet PDF

Pale gold color with hints of green. To the nose, reveals intense notes of citrus, apple and pear aromas with white flowers. Nice balance between the roundness and acidity. Finish on a delicate spiciness, floral and fruity notes. WINEMAKER  Jean-Pierre Rodet APPELLATION  Mâcon-Villages GRAPE VARIETAL  100% Chardonnay TERROIR  Clay and chalk soil of the gentle hills which border the Saône Valley between the villages of Lugny and Viré. WINEMAKING  Fermentation at 25°C in stainless steel tanks, aging 6 to 8 months on fine lees with lees stirred once every 2 weeks for the first 2 months. VINTAGE  Harvest took place early September. 2015 …