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.
Document Adobe Acrobat [265.8 KB]
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
Document Adobe Acrobat [270.8 KB]
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
- 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.
Document Adobe Acrobat [267.4 KB]
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
Document Adobe Acrobat [262.7 KB]
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.
Document Adobe Acrobat [297.8 KB]
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.
Document Adobe Acrobat [284.7 KB]