cognac-one | Tags Xavier Flouret

These mineral and floral characters reveal an aromatic and light blend with good acidity. WINEMAKER  Marco Bealessio WINERY  Château des Demoiselles APPELLATION  Rosé – Côtes de Provence GRAPE VARIETIES  65% Cinsault, 12% Rolle, 9% Tibouren, 7% Grenache, 5% Mourvèdre, 2% Syrah TERROIR  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. ALCOHOL CONTENT  13% Technical Sheet PDF

A complex wine highlighting notes of raspberries, blackberries, and red fruits, followed by a lingering herbal finish. Great aging potential. 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 …

Tropical aromas highlighting golden apple, quince, lychee, mango, and summer melon flavors. Good weight and balance layered with minerality. WINEMAKER  Louis Roos WINERY  Mooiplaas Wine Estate APPELLATION  Stellenbosch GRAPE VARIETAL  100% Chenin Blanc TERROIR  Organic and rich Oakleaf. VITICULTURE & VINIFICATION  The 46-year-old bush vines yield 3.8 tons per hectare; the wine ferments spontaneously with 50% wild yeast. VEGAN FRIENDLY AGING  In stainless steel tanks on lees for 3 months. FOOD PAIRING  Refined and fresh, it goes well with light fares such as fish, shellfish, salads, and grilled chicken. ALCOHOL CONTENT  13.5% Technical Sheet PDF

Dry light-bodied and crisp Riesling with a fragrant bouquet and apple aromas. 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 Mosel River. VITICULTURE & VINIFICATION  55% of the grapes are fermented in the traditional 1,000 liter “Fuder” barrel. The balance is fermented in stainless steel tanks and a small portion of fiberglass tanks. AGING  Wines age in stainless steel tanks for 6 months. FOOD PAIRING  Versatile dry wine enjoyable as an aperitif and with seafood, …

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  Limestone, marl, chalk, and silty sands. WINEMAKING  Cold pre-fermentation maceration then fermentation in stainless steel and wood vats. Subsequently, it is run-off and left a while to settling before barrels are filled. AGING  In 225L of one-year-old French oak barrel and new American oaks for 12 months. FOOD PAIRING  Meats, roasts, and cheeses. ALCOHOL CONTENT  14.5% Technical Sheet PDF

Red fruits stand out, with toasted and chocolate hints. On the palate: well-rounded, structured, and meaty. 89 pts from Wine Spectator. WINEMAKER  Loli Casado WINERY  Bodegas Loli Casado APPELLATION  Rioja Alavesa Reserva GRAPE VARIETIES  90% Tempranillo, 5% Mazuelo, 5% Graciano TERROIR  60 to 80-year-old vines planted on a very chalky clay soil at 700 meters altitude. Hand-picked grapes. WINEMAKING  This wine is only made in the finest vintages. AGING  In fine-grained American oak barrels for 24 months (12 months in new oaks + 12 months in 3-year-old oak barrels), and a further 18 months in the bottle. FOOD PAIRING  Delicious with red meats, poultry, …

Complex red fruit aromas with coffee, chocolate, and vanilla notes. The palate has a great structure with fine tannins that ends on a pleasant finish. Certified organic WINEMAKER  Jacques-Henri Bravard WINERY  Château Haut-Meneau APPELLATION  Blaye Côtes de Bordeaux GRAPE VARIETIES  50% Cabernet Sauvignon, 50% Merlot TERROIR  Clay and limestone. WINEMAKING  The 40-year-old vines yield 2.6 tons/ acre (35 Hl/hectare). Traditional fermentation in small tanks. Aging for 12 months in old oak barrels, then 6 months in stainless steel vats. FOOD PAIRING  Best with red meats, rich sauce dishes, cheeses, and chocolate. ALCOHOL CONTENT  14.2% Technical Sheet PDF

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 notes of minerality and yellow fruits. Rounded and rich with a good structure and lengthy finish. WINEMAKER  Thierry Hamelin WINERY  Domaine Hamelin APPELLATION  Chablis GRAPE VARIETAL  100% Chardonnay TERROIR  Chalky 150 million-year-old Kimmeridgian soil VITICULTURE AND VINIFICATION  The vines yield for the Chablis AOC using “Lutte Rasisonnée” sustainable methods. Wines age in stainless steel tanks. FOOD PAIRING  Enjoy as an aperitif or with seafood, veal, goat cheese, or gruyère. ALCOHOL CONTENT  12.5% Technical Sheet PDF

A firm and medium palate with fruity concentrations, yet simultaneously elegant. WINEMAKER  Andrea Ferreyra WINERY  Finca la Celia 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