An aromatic expression evoking blackberries and violet at the start, and a nose of licorice and leather with age. WINEMAKER Olivier Guyot APPELLATION Gevrey-Chambertin GRAPE VARIETAL 100% Pinot Noir TERROIR Clay and limestone WINEMAKING Manual harvest with 3-4 weeks of fermentation in concrete vats after. Aged for 14-18 months in oak barrels: 50% new and 50% one-year-old. FOOD PAIRING Accompanies red meats like roasted lamb and prime rib. Delicious with cow cheese. ALCOHOL CONTENT 13% Technical Sheet PDF
Aromas of red berries (Morello cherry and strawberries) and blackberries (black currant and blueberries). 91 pts by Wine Enthusiast. WINEMAKER Olivier Guyot APPELLATION Marsannay Les Favières GRAPE VARIETAL 100% Pinot Noir TERROIR Clay and limestone WINEMAKING Manually harvested on September 17th, then fermented for 3-4 weeks in concrete vats. Aged for 14-18 months in Troncet’s forest oak barrels: 50% new and 50% 3-year-old. FOOD PAIRING Prime rib and river fish: pike, pikeperch, and stuffed carp. ALCOHOL CONTENT 13% Technical Sheet PDF
Heady with a concentrated core of black plum and cherries, this wine is lush and seductive. Its bright acidity balances subtle, round tannins, while dark fruit flavors linger on the palate, inviting the next sip. With its depth and texture, it pairs beautifully with delicately spiced dishes like goat curry. 90 pts by Wine Enthusiast WINEMAKER Basile & Nicolas Ricome APPELLATION AOP Costières de Nîmes GRAPE VARIETIES 70% Syrah – 30% Grenache TERROIR Vines age an average of 42 years. The vineyard is currently going through the organic viticulture certification process. CULTURE & VINIFICATION The harvest was on August 27th, 2016, …
Intense aromas of red berries, cherries, strawberries, and blackberries. A supple and soft mouth where red berry notes reappear along with a hint of licorice. WINEMAKER Sébastien Millet APPELLATION Sancerre GRAPE VARIETIES 100% Pinot Noir TERROIR “La Caillote,” a pebbly terrain composed of clay, limestone, and white soil; and “Terre Rouge”, a red soil particular to Crézancy in Sancerre, very rich in iron. WINEMAKING Pressed, then a 2-3 cold maceration. Malolactic fermentation begins after the alcoholic fermentation. AGING Enameled and stainless steel tanks for 5-6 months. ALCOHOL CONTENT 12.5% Technical Sheet PDF
An elegant and fruity wine with intense aromas of raspberry, strawberry and a touch of violet. The tannins are velvety and mouth is round, fleshy and full of character. WINEMAKER Tristan Larsen APPELLATION Fleurie GRAPE VARIETAL 100% Gamay Noir TERROIR East exposure. Vines 45 years old and older. Sandy soil, based on a saprolite and a pink granite with large crystals. WINEMAKING Hand-harvested. A grilled fermentation in tanks with 80% destemmed grapes. Fermentation for 15-18 days with gentle pumping over. AGING 9 months on the fine lees (stainless steel tanks). ALCOHOL CONTENT 13% Technical Sheet PDF
A dominant fruitiness (blackcurrant, cherry), blackberries with a small spicy note. A supple and round on the palate with melted tannins and a beautiful length with a lot of finesse. REGION Burgundy, France GRAPE VARIETAL Pinot Noir TERROIR Limestone soils mixed with some clays and marls CULTURE & VINIFICATION Grapes are passed over a sorting table and then crushed and destemmed before vatting in stainless steel vats. Cold pre-fermentation maceration for 3 days. Alcoholic 12 days with 2 pumpovers, and 2 punchdowns per day. AGING 10-12 months FOOD PAIRING Perfect with red meats, either grilled or roasted, cold cuts, vegetable …
It revels in ripe juicy Merlot while keeping a sense of style and elegance. Produced by the Malet-Roquefort family, owners since 1705, the wine has some firm tannins while never losing sight of the generous black fruits. Drink from 2022. 93 Points by Wine Enthusiast – Cellar Selection WINEMAKER Stephane Derenoncourt APPELLATION Bordeaux GRAPE VARIETIES 75% Merlot, 25% Cabernet Franc TERROIR Limestone plateau with clay layers and green marls, hillside with Fronsac molasse and foot of the hillside with deep carbonates sands. CULTURE & VINIFICATION The work in the plots of Clos is equal to the actions in the parcels for the …
Impressive levels of red, blue and black fruits as well as some toasty oak and crushed rock. The acidity in this vintage provide freshness and precision. Plenty of tannin, so give it 4-6 years of cellaring and drink it over the following 25-30 years. 95 Points by The Wine Advocate WINEMAKER Stephane Derenoncourt APPELLATION Bordeaux GRAPE VARIETIES 80% Merlot, 20% Cabernet Franc TERROIR Limestone plateau with clay layers and green marls, hillside with Fronsac molasse and foot of the hillside with deep carbonates sands. CULTURE & VINIFICATION Each plot is worked individually to extract the best expression of its terroir. Gentle pumping …
Full, rich, and powerful on the palate with notes of wood and black fruit. Vegan Wine 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 Manual harvest followed by optic sorting. Maceration for 2-3 weeks in stainless steel vats. Vinification at 24-25°C with short pump overs. Malolactic fermentation occurred in concrete tanks, and then the wine is placed in oak barrels afterwards. AGING 27 months: 35% of the wine in 225L French oak barrels, majority in 1 wine barrel. The remaining …
Complex aromas of red and black berries, revealing an elegant wine, deep with silky tannins. Certified organic WINEMAKER Chastan Family APPELLATION Châteauneuf-du-Pape GRAPE VARIETIES 55% Grenache, 40% Syrah, 5% Mourvèdre TERROIR Sandstones resting on a thick layer of clay full of “rolled pebbles.” WINEMAKING Manual harvest with a selective sorting of the grapes. Long vatting period. AGING Aged in large oak barrels (from 43 to 80hl) for 6 months. ALCOHOL CONTENT 14.5% Technical Sheet PDF