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Clos Saint-Jean Chateauneuf Du Pape Vieilles Vignes is made from a Grenache, Syrah, Mourvedre, Cinsault, Vaccarèse and Muscardin, the Châteauneuf-du-Pape Vieilles Vignes is made from old vines located in and around Le Crau. The Grenache is aged in concrete for 12 months while the remainder is aged in demi-muid.

Review:

Codirosso Chianti is made from 90% Sangiovese, 7% Canaiolo, 3% Colorino.

Vinification: fermentation in stainless steel at controlled temperatures for 7 to 8 days with an additional 7 to 8 days on the skins. The juice is pumped over daily for 10 days at the beginning of the fermentation. The wine is then racked and goes through malolactic.

Ruby red color with purple reflections. Intense vinous bouquet with hints of violets and dark cherry fruit.The flavor is full of ripe fruit and a hint of spice. It is well balanced and dry. The finish is persistent and satisfying.

Food pairing: grilled, braised or roasted meats

Corinne Perchaud Chablis (half-bottle) is 100 percent Chardonnay.

A classic Chablis with aromas of ripe white fruits and a taste of rich minerals.

The Vineyards The plots are in Chablis located predominantly on the village of Fleys, but also on the common Chichée and Fontenay, their total area is 13 hectares. They are mostly north and north-west oriented. The ground floor is Kimmeridgian marl consisting clay and limestone. The oldest of of the vines is 35 years. Winemaking After a slight settling, the juice is put in stainless tanks to achieve its fermentation both alcoholic and malolactic. There is a long aging on lees to refine the flavors and develop complex flavors. If necessary, we make a collage of Bentonite to remove proteins and a passing cold which eliminates tartar crystals. Then we perform a tangential filtration method friendly to the wine. The wine is bottles between 14 and 21 months after the harvest. 2011 Vintage The relatively high temperatures at the end of winter allowed an early bud vines in early March. With a hot, dry spring flower took place in good conditions. In July, a hailstorm located did some damage to our Fourchaume plot. July and early August, rainy and stormy brought the water needed vineyards. The dry and sunny weather of the second half of August brought the grape good maturity. The harvest began on September 2 under clement skies.

Corne Loup Lirac Rouge is made from 50% Grenache, 40% Syrah and 10% Mourvedre

Dry - less than 4 grams/liter

Color: dark red ruby.
Aromas: red berries, truffles and spices.
Flavors: complex and rich. It shows red and black fruits, with an herbal spice type of aromas coming from the surrounding vegetation (Garrigue).

The average age of the vines is 40 years. (The oldest vines are 80 years old).

The soil is mainly sandy marl and small pebble stones.

Pairs with lamb, duck, turkey, red meat, game and cheese.

Golden color. Very aromatic. White flowers, fresh fruit, lime, citrus aromas as well as a bergamot. Pleasant mouthfeel, supple, crisp, fruity flavors. There is a touch of acidity, revealing a deliciously integrated minerality.

Machine harvested at full maturity (around Sept. 25th - lasts 12-18 days); pneumatic press; fermentation in temperature controlled stainless steel tanks for 8-10 days; M.L (2 months after the harvest); aging on the lees until May (3 month extra compared to the Petit Chablis); racking; fining if necessary; cold stabilization; filtration right before bottling in July.

Ideal as an aperitif, the wine is an excellent companion to seafood, smoked salmon for example.

Croix Senaillet St. Veran Les Rochats is made from 100 percent Chardonnay.

This Saint Veran Les Rochats is produced from 50-year-old Chardonnay vines, grown organically on Jurassic-era limestone (Entroque limestone), covered by pebbles that act as a filtering soil. The parcel is southeast facing on half hills. 

Clear golden color with light green reflections. The wine has a rich and complex bouquet with a wide array of aromas: pear, nougat, wild peach and kiwi. The mouth is rich and dense bringing freshness with a nice volume and finishing on a light exotic note.

Vineyard
Surface area : 1 Ha.
Soil : limestone soil from the Jurassic period, covered by pebbles acting like a filtering soil.
South-east facing parcel on half-hills.
Grape variety : organically-grown Chardonnay.
Plantation density : 8.500 vinestocks per ha.
Age of vines : 50 years.
Mâconnais style pruning quite short, with 10 to 12 buds.

Hand-harvesting at optimal maturity.
Destemming to avoid herbaceous taste.
Slow and gentle pneumatic pressuring guarantees purity of juice and extraction of the finest aromas.
Very slow alcoholic fermentation in stainless still tank.
Malolactic fermentation.
Aging in stainless steel tanks for 9 months with gentle stirring of fine lees.

Pairs well with shrimp risotto, sautéed veal with eggplant.