Anjou Rouge

Appellation : Appellation Anjou Rouge Controllée

Grape varieties: 100% Cabernet Franc

Vintage: 2015

Soil : clay-limestone

Growing practices: Val de Loire Guyot pruning, manual and mechanical leaf removal

Vinification: Grape clusters are stripped and grapes are put into vats for 10-15 days of maceration in order to obtain a desired color, tannins and aromas. For  fermentation the temperature is maintained between 18 and 20°. This process is followed by aging in vats with several rackings for 6 months until bottling.

Annual production: 20 000 - 30 000 bottles

Tasting notes:

• Luminous garnet red color

• Aromas of spices, red fruit (blackcurrant, raspberry) with  notes of black fruits (blackberry).
• It’s a tannic and velvety wine with long-lasting, fresh and well-balanced finish.

 Food pairings: red meats, game, dishes with sauces, cheeses

Service temperature : Serve 16-18°C

Ageing potential : The optimal consumption of this wine is within its first years but its complexity is revealed after 5-10 years of cellaring.

Saumur Rouge

Appellation : Appellation Saumur Rouge Controllée

Grape varieties: Cabernet Franc 80%, Cabernet Sauvignon 20%

Vintage: 2015

Soil : flint, clay-limestone

Growing practices: Val de Loire Guyot pruning, manual and mechanical leaf removal

Vinification: Grape clusters are stripped and grapes are put into vats for 10-15 days of maceration in order to obtain a desired color, tannins and aromas. For fermentation the temperature is maintained between 18 and 20°. This process is followed by aging in vats with several rackings for 6 months until bottling.

Annual production: 15 000 - 20 000 bottles

Tasting notes:

• Luminous ruby color

• Aromas of spices, red fruits with flower favors.
• It’s a supple wine full of fine tanins with long-lasting, fresh and well-balanced finish.

Food pairings: white meat, roasted meat, cheeses

Service temperature : Serve 16-18°C

Ageing potential: The optimal consumption of this wine is within its first 5 years of cellaring

Chinon 

Appellation : Appellation Chinon Controllée

Grape varieties: Cabernet Franc 80%, Cabernet Sauvignon 20%

Vintage: 2015

Soil : flint, sandy clay

Growing practices: Val de Loire Guyot pruning, manual and mechanical leaf removal

Vinification: Grape clusters are stripped and grapes are put into vats for 15-20 days of maceration in order to obtain a desired color, tannins and aromas. For  fermentation the temperature is maintained between 18 and 20°. This process is followed by aging in vats with several rackings for 8 months until bottling.

Annual production: 5 000 - 10 000 bottles

Tasting notes :

• Deep ruby color with violet hints

• Aromas of red berries (strawberry, raspberry) with notes of spices.
• It’s a supple, fruity and well-balanced wine.

Food pairings: game, meat with sauces, cheeses

Service temperature : Serve 16-18°C

Ageing potential : The optimal consumption of this wine is within the period from 2 to 5 years but its complexity is revealed after 10-12 years of cellaring.

Saumur Champigny
 

Appellation : Appellation Saumur Champigny Controllée

Grape varieties: 100% Cabernet Franc

Vintage: 2015

Soil : clay-limestone

Growing practices: Val de Loire Guyot pruning, manual and mechanical leaf removal

Vinification: Grape clusters are stripped and grapes are put into vats for 10-15 days of maceration in order to obtain a desired color, tannins and aromas. For  fermentation the temperature is maintained between 18 and 20°. This process is followed by aging in vats with several rackings for 6 months until bottling.

Annual production: 30 000 - 35 000 bottles

Tasting notes :

• Luminous garnet red color
• Aromas of spices, red fruits with flower favors.
• It’s a rich and velvety wine with fresh and well-balanced finish

Food pairings: roasted red meat, soft cheeses (goat), grilled dishes

Service temperature : Serve 16-18°C

Ageing potential: The optimal consumption of this wine is within its first 5 years of cellaring

Bordeaux Supérieur "Les Renardières"

Appellation : Appellation Bordeaux Supérieur Controllée

Grape varieties: Merlot 90%, Cabernet Sauvignon 10%

Vintage: 2011

Soil : gravelly

Growing practices: Guyot and Cordon de royat pruning, manual and mechanical leaf removal

Vinification: Grape clusters are stripped and grapes are put into vats for 3 weeks of maceration in order to obtain a desired color, supple tannins and aromas. For  fermentation the temperature is maintained between 18 and 20°.This process is followed by aging in vats with several rackings for 18 months until bottling.

Annual production: 15 000 - 20 000 bottles

Tasting notes :

• Deep red color
• Aromas of black fruits flavors with mineral notes
• It’s a wine full of powerfull and persistent tannins with racy and mineral finish

Food pairings: red meats, game, dishes with sauces, cheeses

Service temperature : Serve 16-18°C

Ageing potential : The optimal consumption of this wine is within 5-10 years of cellaring.

Blaye Cote de Bordeaux "Chateau Roland La Garde"

Appellation : Appellation Blaye Cote de Bordeaux Controllée

Grape varieties: Merlot 85%, Cabernet Sauvignon 15%

Vintage: 2009

Soil : sandy clay

Growing practices: Double Guyot pruning, manual leaf thinning, green harvesting

Vinification: Grape clusters are stripped and grapes are put into vats for 3-4 weeks of maceration in order to obtain a desired color, tannins and aromas. For  fermentation the temperature is maintained between 18 and 20°. This process is followed by aging in barrels with several rackings for 18 months until bottling.

Annual production: 15 000 - 20 000 bottles

Tasting notes :

• Brilliant, clear  and deep ruby color

• Aromas of red fruits, jam (strawberry ), ripe fruit (plum ).
• It’s a round and powerful wine.

Food pairings: red meat, game, meat with sauces, cheeses

Service temperature : Serve 16-18°C

Ageing potential : The optimal consumption of this wine is within 10-15 years of cellaring.