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These mineral and floral characters reveal an aromatic and light blend with good acidity. WINEMAKER  Christophe Bernard WINERY  Château des Demoiselles APPELLATION  Rosé – Côtes de Provence GRAPE VARIETIES  41% Cinsault, 20% Grenache, 11% Syrah, 9% Carignan, 8% Mourvèdre, 7% Tibouren, 4% Rolle TERROIR  The 75 hectares of plots grow using sustainable methods. The soil is composed of clay and limestone. CULTURE & VINIFICATION  Harvested by night and very early morning to preserve the freshness of fruits and avoid oxidation. Full gravity winemaking process followed by a short maceration and direct pressing method. FOOD PAIRING  So refined and well balanced, this rosé goes with …

A complex note gives away to underlying tones of raspberries, blackberries, and red fruit, followed by a lingering herbal finish. WINEMAKER  Meyer Joubert WINERY  Joubert-Tradauw APPELLATION  W.O. Tradouw, South Africa GRAPE VARIETIES  50% Cabernet Sauvignon, 36% Merlot, 14% Cabernet Franc TERROIR  Karoo shale mixed with clay. Yields an average of 45.5 hectoliter/ ha VITICULTURE & VINIFICATION  Harvest started late March 2013 using sustainable methods. Pre-fermentation cold maceration at 8°C for three days. AGING  20 months in 300/500L of 30% new fill French oak barrels, the rest in third and fourth fill FOOD PAIRING  Perfect Compliments all types of meat dishes especially a rack of lamb, duck, goose, or …

Elegant light straw color. Dried peach, apricot and beeswax aromas. Good weight on the palate, nicely balanced sugar/acid ratio, good minerality. WINEMAKER  Louis Roos WINERY  Mooiplaas Wine Estate APPELLATION  Stellenbosch GRAPE VARIETIES  100% Chenin Blanc TERROIR  The Chenin Blanc vines were planted by Nicolaas Roos in 1968 and the soil is the organic and rich Oakleaf, derived from Cape Granite. VITICULTURE & VINIFICATION  The 44-year-old bush vines yield 4.8 tons per hectare and the wine ferments spontaneously with wild yeast. AGING  In stainless steel tanks for 6 months. FOOD PAIRING  Refined and fresh, it goes well with light fares such as fish, shellfish, salads and …

Fragrant bouquet hinting of aromatic apples and a touch of smokiness. Generous fruit and crisp acidity create a lively sensation on the palate. WINEMAKER  Johannes Selbach WINERY  Weingut Selbach-Oster APPELLATION  Mosel-Saar-Ruwer GRAPE VARIETAL  100% Riesling TERROIR  The soil is made of finely weathered slate and the vine is grown on steep, south facing mountain slopes that face the Mosul River. VITICULTURE & VINIFICATION 55% of the grapes are fermented in the traditional 1000 liter “Fuder” barrel. The balance is fermented in stainless steel tanks and a small portion in fiberglass tanks. AGING  Wines age in stainless steel tanks. FOOD PAIRING  Excellent with …

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  Alternating layers of limestone, marl, chalk, and silty sands. VITICULTURE & VINIFICATION  The 100 hectares of Tempranillo produces a yield of 55 Hl/hectare. Pre-fermentation maceration in cold at 8°C, then fermentation is traditionally made in stainless steel vats of 35litersitres and wood vats of 15litersitres capacity. Temperature controlled fermentation at 27-29°C. Subsequently, it is run-off and left a while to settling before barrels are filled. AGING  In 225L …

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  The vines are planted on south-facing slopes at an altitude averaging 700 meters on a very chalky clay soil. VITICULTURE & VINIFICATION  Hand-picked grapes, from 60 to 80-year-old vines, are destemmed and transferred to the fermentation tanks within 30 minutes. AGING  The wine is aged in fine-grained American oak barrels for 24 months (12 months in new oak barrels and an additional 12 months in 3-year-old …

Deep garnet color with complex aromas of red fruits along with coffee, chocolate, and vanilla. The palate has a great structure with fine tannins that give it a pleasant finish. 88 points by Wine Enthusiast. WINEMAKER  Jacques-Henri Bravard WINERY  Château Haut-Meneau APPELLATION  Blaye Côtes de Bordeaux GRAPE VARIETIES 50% Cabernet Sauvignon, 50% Merlot TERROIR  The 10-hectare vineyard is located in the heart of the Côtes de Blaye, the oldest producing region in Bordeaux. The soil is made of clay and chalk. VITICULTURE & VINIFICATION  The 35-year-old vines, planted at a density of 5,500 vines per hectare, yield 35 Hl/hectare. Traditional fermentation in small tanks. AGING  12 months …

Dark ruby color with raspberry and vanilla notes. There is a specific earthiness that marries the red fruit with subtle oak flavors to end on a clean finish. WINEMAKER  Pierre Clément WINERY  Domaine de Chatenoy APPELLATION  Menetou-Salon GRAPE VARIETAL  100% Pinot Noir TERROIR  The soil is Kimmeridgian era clay and limestone with south to south west exposure to the sun. VITICULTURE & VINIFICATION  The Domaine holds 60 hectares of 30 to 50 year-old vines. The grapes are hand harvested and vinified for 15 to 20 days. Spontaneous fermentation in stainless steel vats. Malolactic fermentation and maturation in oak casks for one year. …

Pale yellow color with hints of gold and green. Powerful aromas with notes of minerality and yellow fruits. Complex, rounded, and rich palate with a good structure and lengthy acidity. WINEMAKER  Thierry Hamelin WINERY  Domaine Hamelin APPELLATION  Chablis GRAPE VARIETAL  Chardonnay TERROIR  Chalky 150 million-year old kimmeridgian soil VITICULTURE AND VINIFICATION  The 35 year-old vines yield 58 Hl/hectare for the Chablis AOC using “Lutte Rasisonnée” sustainable methods. AGING  Wines age in stainless steel tanks. FOOD PAIRING  Enjoy as an aperitif or with fish in sauce with a touch of lemon. Great pairing with oysters and other seafood, veal and as a classic with …

A firm and medium palate with fruity concentrations, yet simultaneously elegant. WINEMAKER  Andrea Ferreyra WINERY  Finca la Celia APPELLATION  Malbec GRAPE VARIETAL  100% Malbec TERROIR  Soil of alluvial origin with fine sandy and stony texture. VITICULTURE & VINIFICATION  20-year-old vines with a vine density of 5,500 plants per hectare and yields 65-68 Hl / Hectare. AGING  10% in French oak barrels, 20% in concrete vessels, and the remaining are also in concrete vessels but added with French oak staves for 9 months. FOOD PAIRING  Excellent for stews, grilled goat, grilled lamb, and game. ALCOHOL CONTENT  13.5% Technical Sheet PDF