Deep black hue. Mashed blackberries and dark chocolate on the nose. Flavors of soft black fruit flavors, mulberry fruit, a hint of spice, and a surprisingly fresh eucalyptus finish. WINEMAKER Basile Ricome APPELLATION AOP Costières de Nîmes GRAPE VARIETIES 100% Syrah TERROIR 13-49 feet (4-15 meters) deep of Rhône pebbles and a thin layer of limestone. The average vine age is 63 years. VINIFICATION Hand-harvested and fermented in cement tanks for about 9 days. Aged for 24 months in French oak. ALCOHOL 14.5% Technical Sheet PDF Tweet
An ample wine, well balanced, with citrus and pear notes complemented by a touch of grapefruit and salinity. WINEMAKER Basile Ricome APPELLATION AOP Costières de Nîmes GRAPE VARIETIES 70% Roussanne – 30% Marsanne TERROIR 15 year-old vines with 7.5 acres of Roussanne and 5 acres of Marsanne. CULTURE & VINIFICATION Right after picking, bunches are pressed directly under CO2 cover. Juice is decanted for 30 hours at about 50°f then slowly fermented in tank at 53-57°f. ALCOHOL 13% Technical Sheet PDF Tweet
On the palate, the blackberry characters are complemented with notes of black olives, “garrigue,” and a touch of spices. A very fresh finish: soft, fruity, with a subtle and delicate tannin structure. 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 and the wines were aged for ten months in cement tanks. ALCOHOL 14% Technical Sheet PDF Tweet
Fruit forward, spicy and structured. WINEMAKER Bastien Jolivet APPELLATION AOC Saint-Joseph GRAPE VARIETIES 100% Syrah TERROIR 60-year-old vines are spread over 6 hectares of granite soil & cultivated in sustainable agricultural methods (currently in the process of becoming certified organic) CULTURE & VINIFICATION The harvest was in September 2017 and the wines were aged for 12 months in old oak barrels. ALCOHOL 13.5% Technical Sheet PDF Tweet
Intense nose and ample freshness in the mouth. Reveals the richness and intensity known to the appellation. CERTIFIED ORGANIC WINEMAKER Chastan Family APPELLATION Châteauneuf-du-Pape GRAPE VARIETIES 40% Grenache, 30% Clairette, 30% Roussanne TERROIR Sandstones resting on a thick layer of clay full of “rolled pebbles.” WINEMAKING Pressing in a pneumatic press, a 15-day maceration, and fermentation in stainless steel tanks with a refrigerated belt. ALCOHOL CONTENT 13.5% Technical Sheet PDF Tweet
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 Tweet
A complex and powerful wine with spicy aromas. WINEMAKER Philippe & Jean Claude Lambert APPELLATION Gigondas GRAPE VARIETIES 50% Grenache, 50% Syrah – Organic Wine TERROIR Clay-limestone, stony soil. The 30-year-old vines located on the Gigondas plateau are hand-harvested. Certified organic winery CULTURE & VINIFICATION After the harvest, the fruit is destemmed and undergoes alcohol fermentation with controlled temperatures. The juices are blended together before followed by malolactic fermentation in concrete tanks. AGING 9 months in concrete tanks. FOOD PAIRING Wild boar, ribeye, and cheese. ALCOHOL 14.5% Technical Sheet PDF Tweet
Generous red fruit aromas followed by hints of licorice, white pepper, and sweet spices. WINEMAKER Philippe & Jean Claude Lambert APPELLATION AOP Côtes du Rhône – Organic Wine GRAPE VARIETIES 75% Grenache, 25% Syrah TERROIR Near the slopes of Sablet, the soil is composed of limestone clay. It cools and nurtures the vines, ensuring a perfect ripeness to the grape. Certified organic winery CULTURE & VINIFICATION After the harvest, the fruit is destemmed and crushed. The vatting period lasts around 15 days, followed by aging in cement tanks for 6 months guaranteeing a pleasant fruitiness. FOOD PAIRING Aperitif, pizzas, pasta, and burgers. ALCOHOL 14% Technical …
