cognac-one | Tags Xavier Flouret
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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 …

Earthy black-fruit aromas include notes of cigar box. This feels tight and acidic, but with plenty of oak. Flavors of wood spice and vanilla are more dominant than plum and berry notes, while this is thick but not entirely thorough on the finish. 89 points by Wine Enthusiast. WINEMAKER  Nuria Peña Albillo APPELLATION  Ribera del Duero Crianza WINERY  Bodegas Santa Eulalia GRAPE VARIETAL  100% Tempranillo TERROIR  Alternating layers of limestone, marl and chalk. 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 …

Red fruits stand out, with toasted and chocolate hints. On the palate: complex, structured, fleshy, powerful, with roasted nuances and mature tannins. 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 casks (maximum age 6 years) for 36 months, and …

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 very expressive and elegant nose reflecting a perfect mix between black ripe fruit, violets, spices and tobacco. Good structure in the mouth with rounded and velvety tannins. 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  Vines are on average 18 years old with a vine density of 5,500 plants per hectare and a yield of 65 Hl / Hectare. Fermentation in temperature controlled tanks. 100% Malolactic fermentation. AGING  80% of the wines are aged in oak barrels during 12 months. 6 months …