Manoir du Carra Beaujolais Cru Fleurie Vers le Mont is made from 100 percent Gamay.
Intense red color, subtle fruity and floral aromas of violet, berry and cinnamon. It also has a distinctive aroma of Peony and Lily flowers, typical of the "Sur le Mont" terroir.
It is ample in the mouth and has a lot of ripe red and black fruit flavors. The structure is full and the tannins are round and elegant.
Even better after a few years of cellaring.
Excellent with red and game meats, and cheeses.
"High-density planting adds to the concentration of this ripe wine. Black-cherry flavors burst from the glass to give both richness and a structure that will allow the wine to age. Drink from 2021. - Roger Voss"
- Wine Enthusiast (January 2020), 91 pts
Redolent of strawberries and roses, fragrant and medium bodied. Refreshing, tart finish.
Average age of the vines: 30 years old (between 20 and 60 years old). Skin contact maceration: between 2 and 5 days depending on the parcels.
Beaujolais-Nouveau has been very popular with almost every Thanksgiving dish - from turkey to ham, green beans to mashed potatoes, and gravy to cranberry sauce.
Manoir du Carra Bistrot Beaujolais-Villages is made from 100 percent Gamay.
From Granitic and sandy soils, the Beaujolais-Villages carra Bistrot exhibits intense color, with hints of cherry and garnet, and to reveal aromas of red fruit dominated by cassis and strawberry. This Cuvée was specially made for the Parisian Bistrots willing to offer easy drinking wines, with enough body to withstand local Cuisine from the Beaujolais region.
Produced from a selection of old vines (50-70 years old). Manual harvest; selection of the best grapes using a sorting table; semi-carbonic maceration for 10-12 days. No filtration. Egg white fining.
Great with coq au vin (Chicken cooked in a red wine sauce) or charcuterie (garlic sausage, dry sausage).
Pago de Carraovejas Ribera Del Duero is made from 90% Tempranillo, 6% Cabernet Sauvignon and 4% Merlot
The Pago de Carraovejas Ribera del Duero vintage marks a turning point in the history of the winery. From now on, the Crianza and Reserva are unified in this wine that focuses on the terroir and character rather than the time of aging. Its renewed label reflects the three key elements of this red: origin, soul and emotion.
Pago de Carraovejas Ribera Del Duero is made with grapes grown in the Botijas River valley, and planted between 1988 and 2011. Our work over the last 30 years has been geared to handcrafted viniculture, that puts as much care as possible into the microclimate conditions and the details. We have placed particular attention on the maintenance of the soil by plant cover that already grows spontaneously. It allows us to develop the ecosystem of the valley, which we respect scrupulously, using organic fertilizer and sulfur as the sole basis of our viticulture.
Depending on which plot they come from and the time they enter the winery, the grapes may be deposited in cold chambers to prevent oxidation and preserve the aroma. We carry out a two-part selection: first on the vine, where we choose the bunches, and then on a belt in the winery, where we remove the grapes that do meet the necessary conditions. The grapes enter the winery and are transported with the assistance of gravity. The deposits are filled slowly and gently. Depending on the characteristics that we detected when tasting the grapes, we ferment them either in stainless steel deposits or French oak barrels. For years we have worked with our own yeast that has been isolated from the vines by our team. This work is also partly responsible for the Carraovejas character.
The wine was aged in barrels for around twelve months.
"Plenty of juicy, ripe fruit with some dried-strawberry, walnut and chocolate character. Medium to full body, round tannins and a flavorful finish. Fairly straightforward. Drink now."
- James Suckling (November 2020), 90 pts
Bavencoff Meursault Blanc Premier Cru is made from 100 percent Chardonnay.
Pale yellow in color, this is very charming with a rich bouquet of white fruits, grilled almonds and buttery aromas. The palate is ample, full-bodied and smooth. The delicate brioche flavors come beautifully before its fresh finish on citrus notes.
Aging: 100% oak barrels – 10 to 12 months
Produced fromp 100% Chardonnay.
Thanks to its clay rich soil, the vineyard produces a rich, opulent and luscious wine that can be enjoyed young. This is a powerful and elegant white Burgundy, expressive, fresh and fruity with intense and strong flavors. Unctuous and well-textured in the mouth with a distinguished acidity.
The array of intense aromas and exceptional balance will allow the wine to go with the most delicate yet intense dishes: rump of veal, crawfish, grilled lobster, risotto with morels.
Bernardins Beaumes de Venise Rouge Cru Cotes du Rhone is made from 65% Grenache, 25% Syrah, 5% Mourvedre and 5% Grenache Blanc.
Bright ruby color with cherry tinges. Complex black fruit aromas on the nose enhanced by spicy notes. Rounded palate with good length.
The wine is drinking well right now and can be kept for another 10 years.
Spreads out over the south-east side of the Dentelles de Montmirail hills, in Beaumes de Venise in the southern part of the Rhone valley.
On a poor sandy, hungry and arid soil consisting of tender limestone and gritty zones of sandy mollasse.
In the vineyard
The vineyards and their terroir are the essence of our wines. This is where everything starts and where we focus our efforts throughout the year. You can’t make great wine without great grapes.
The viticulture is essentially done by hand. Five people work full-time in the vineyards. They are supplemented by seasonal employees who work during bunch thinning and the harvest in order to bring out the very best in our vines. Working by hand and the attention each vine gets are fundamental. Pruning, de-budding, trellising, leaf removal and picking are thus carried out by hand with the utmost care.
We prepare the soil by using good old-fashioned ploughing. Organic compost is made from grape marc (the discarded stalks and skins).
As a way of protecting the plants, we only use phytosanitary products when necessary and within strict guidelines by staggering the treatments appropriately, to minimise the amount of chemicals used. We prefer to use as much as possible manual and organic techniques . Leaving natural grass cover, removing buds and leaves from the vines, preserving biodiversity around the vineyard: olive, almond and cypress trees, wild rosemary and capers.
We make two red wines at the estate. Terroir wines shaped by the two classic Côtes du Rhône varieties: Grenache and Syrah. We don’t follow any winemaking recipe but are constantly searching for the perfect expression of terroir and each vintage’s particular characteristics. We don’t go for overripe grapes and over-extraction, as we think the wine has to stay refreshing and balanced.
Leaving the wine for 15 days in concrete vats, we try to gently extract the tannins and anthocyanins essential for the wine’s structure and colour. The wine doesn’t come into any contact with wood during ageing. This way the characteristics of our terroir can fully express
Serve with a meal especially red meat, game and cheese.
This appellation, located just south of Gigondas, always produced a Provençal, spicy wine and the 2018 Beaumes De Venise is no exception, showing a ruby/purple hue, notes of herbes de Provence, ground pepper, and garrigue, loads of raspberry and blackberry fruits, medium-bodied richness, and a great finish. It’s an undeniably delicious, balanced, gulpable beauty to enjoy over the coming 3-5 years." - Jeb Dunnuck (October 2020), 90 pts
Manoir du Carra Beaujolais Cru Brouilly is 100% Gamay.
Deep red ruby colored wine with red fruit aromas of strawberry, raspberry and floral notes of violet. Ample in the mouth, supple tannins.
Parcels in the lieu-dit "Combiaty", within the village of St Etienne la Varenne. The soils are dry, made of pink granite which gives the wine its tipicity.
The average age of the vines is 50 years.
Yield is 45-50hl/ha
Manual harvest; Aging on the lees in foudre for 3-4 months; Slight filtration.
"The Terre de Combiaty is fruit forward and delicious. It has a soft and silky palate with good density of fresh red fruit, excellent balance, and a lengthy finish."
- International Wine Review (August 2016), 91 pts
The Domaine Manoir du Carra Estate
Domaine Manoir du Carra is located in the small town of Denice, 5 km from Villefranche-sur-Saone, 45 km south of Mâcon and 40 km north of Lyon. The property dates back to 1850, and has been bequeathed from father to son for five generations. It is now owned by Jean-Noel Sambardier and his wife. Like many Beaujolais producers, part of their wine is sold to negociant, to which they sell at least 25% of their production each year.
The Domaine Manoir du Carra Vineyard
30 hectares (74.10 acres) total, divided along the North-South axis between Beaujolais A.O.C (10 ha= 24.70 acres) and Beaujolais-Villages A.O.C. (20 ha=49.40 acres). The Sambardiers own 50 vineyard plots. The vines are 50-100 years old. Yields are 55 hl/ha.
Philippe Milan Pommard AOC is 100% Pinot Noir
This wine has been aged in Oak (25% new Oak)
This is a little more structured and the style goes more toward the "vin de garde", or wines meant to age. This wine needs some food, or sometime in the decanter right now. It is well structured and reminds me of a Volnay. As a matter of fact, the parcel is located right next to Volnay. The finish is long and still quite juicy with chewy tannins lingering.
Thomas Sancerre Rose is made from 100% Pinot Noir.
Vines are 20-55 years old.
Terroir (soil type) is a blend of "Caillottes" and "Terre Blanche".
Everything is machine harvested (which means it is 100% destemmed).
50% Direct press + 50% Saignée (bled) with 12-24 hours of skin contact maceration.
The alcoholic fermentation is done in temperature controlled stainless steel tanks.
Right before bottling, the wine is fined with Bentonite (very light filtration with oenologic clay).
Light, bright pink. Redcurrant, strawberry and chalk on the nose, with a touch of singed orange gaining strength with air. Dusty red fruit and citrus flavors are braced by tangy minerality, which adds lift and cut. Uncompromising in the best way, finishing with excellent clarity and echoes of lemon and orange zest.
This is a very versatile wine. You can have it on its own in the summer time as an apéritif. But it is also excellent with Hors d'Oeuvres and terrines. It will compliment any white meat dish and poultry. You can also enjoy it with salmon or exotic food (slightly spicy sushi).