Rich aromas of red and black berries and spices. A fresh and full-bodied palate with soft tannins. WINEMAKER Samuel Delafont – Vigneron Négociant APPELLATION Languedoc Rouge GRAPE VARIETIES 70% Syrah, 20% Grenache, 10% Mourvèdre TERROIR The grapes are carefully selected from two appellations: La Clape and Terrasses du Larzac. The vines are, on average, 20 to 40 years old. WINEMAKING Macerations over 30 days for the Syrah and pre-fermented at low temperature for the Grenache. FOOD PAIRING Excellent with skewered lamb, pepper rib-eye steak, and grilled eggplant. ALCOHOL CONTENT 13.5% Technical Sheet PDF
Intense ruby color, aromas of cherry, forest and some balsamic notes. On the palate, it shows great balance, with elegant tannins and spice notes. A long persistent finish. WINEMAKER João Nicolau de Almeida APPELLATION Douro GRAPE VARIETIES 50% Touriga Nacional – 50% Touriga Franca CULTURE & VINIFICATION Harvest in September. Grapes were transported in 22kg boxes to the winery. After a 12-hour chill in the cold room, they were moved by gravity to fermentation vats. The vinification was in stainless-steel vats. AGING The wine was aged in stainless-steel vats and in oak tanks for 12 months. The wine was …
A dark ruby colored wine notable for its balsamic, forest, and star anise notes. Delicate with smooth tannins, spices and black tea take over your palate, giving way to a long-lasting aftertaste. An iconic Douro. 92 pts by Wine Enthusiast WINEMAKER João Nicolau de Almeida APPELLATION Douro GRAPE VARIETIES 40% Vinhas Velhas (Old Vines) – 40% Touriga Nacional – 20% Touriga Franca CULTURE & VINIFICATION Manual harvest in September. Grapes were transported to the winery in 22kg boxes. They were kept in cold storage for 12 hours, and then they were gravity-driven to the lagar, where fermentation took place. …
Cassis and raspberries aromas. On the palate, first sweetness and freshness and then round and soft tannins. WINEMAKER Julien Raffault APPELLATION Chinon (Loire Valley) GRAPE VARIETAL 100% Cabernet Franc TERROIR Loire Valley sandy soils VINIFICATION This Cuvée Tradition undergoes a 15-day vinification in thermoregulated stainless steel vats. FOOD PAIRING Great with pork products, white meat, fish, and cheese. ALCOHOL CONTENT 13.5% Technical Sheet PDF
Small yields, a traditional Burgundy vinification, and aging in oak casks create a harmonious wine with fine, elegant tannins. WINEMAKER Tristan Larsen APPELLATION Morgon GRAPE VARIETAL 100% Gamay noir TERROIR Part of the “Les Charmes” climate, the 40 year-old-vines are located on the South-East facing slopes and the soil is composed of granite and sandstones. WINEMAKING The hand-harvested grapes were vinified in the traditional Burgundy method (destemmed grapes), long fermentation for 3 weeks with manual punching down, and a long extraction of silky tannins. AGING 9-10 months of partial aging in French oak barrels ALCOHOL CONTENT 12.5% Technical Sheet PDF
Blackcurrant, a touch of menthol and herbs. A perfect reflection of our terroir. WINEMAKER Fabrice Bandiera APPELLATION Montagne Saint-Emilion GRAPE VARIETIES 70% Merlot, 20% Cabernet Franc, 10% Cabernet Sauvignon WINEMAKING Cold maceration followed by a micro-oxygenation in the tank. 30% are aged in 2nd-fill oak barrels, and the rest in stainless steel tanks for 12 months. FOOD PAIRING Drink with grilled meat and French cheese. ALCOHOL CONTENT 13.5% Technical Sheet PDF
A complex wine highlighting notes of raspberries, blackberries, and red fruits, followed by a lingering herbal finish. Great aging potential. Decant before drinking. WINEMAKER Meyer Joubert WINERY Joubert-Tradauw APPELLATION W.O. Tradouw, South Africa GRAPE VARIETIES 73% Merlot, 18% Cabernet Franc, 9% Shiraz TERROIR Karoo shale mixed with clay. VITICULTURE & VINIFICATION Hand harvest using sustainable methods. Pre-fermentation cold maceration at 8°C for three days. Punch down fermentation with natural wild yeast for 14 days. AGING 20 months in 300/500L of 30% new fill French oak barrels, the rest in third and fourth fill. FOOD PAIRING Perfectly complements all types of meat dishes especially a rack of …
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 to settle 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. 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 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, meat stews, and aged cheeses. …
Complex red fruit aromas with coffee, chocolate, and vanilla notes. The palate has a great structure with fine tannins that end 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% Technical Sheet PDF