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.

AOC Anjou Rouge ENG.pdf
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

AOC Saumur Rouge ENG.pdf
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

 

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.

 

 

AOC Chinon ENG.pdf
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

 

AOC Saumur Champigny ENG.pdf
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.

 

AOC Bordeaux Supérieur Les Renardières E[...]
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.

AOC Blaye Cote de Bordeaux Chateau Rolan[...]
Document Adobe Acrobat [284.7 KB]