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Bertrand Bachelet Maranges Blanc 1er Cru La Fussiere is made from 100 percent Chardonnay. 

The Maranges appellation is the youngest of the Côte de Beaune family, making its debut in May 1989. It spans three villages, namely Dezize-lès-Maranges, Cheilly-les-Maranges and Sampigny-les-Maranges. Several hills and slopes make up this appellation, all south/south-east-facing, at an altitude of between 200 and 400 metres. The Maranges 1ers Crus are spread over seven distinct villages.

'La Fussière' is the main village of the Maranges appellation and is located in the Cheilly and Dezize-les-Maranges areas.

This wine has a pale gold robe, with plenty of sparkle. At first, the nose evokes notes of white flowers, like acacias, then the second nose delivers a flinty, slightly buttery aspect. Plenty of versatility and subtlety on the palate, with floral notes.

A good accompaniment to a cold starter or fish. Try with a slightly sharp hard cheese, such as Cantal or Gouda, to draw out its natural vivacity.

Bertrand Bachelet Maranges Rouge is made from 100 percent Pinot Noir. 

The Maranges appellation is the youngest of the Côte de Beaune family, making its debut in May 1989. It spans three villages, namely Dezize-lès-Maranges, Cheilly-les-Maranges and Sampigny-les-Maranges. Several hills and slopes make up this appellation, all south/south-east-facing, at an altitude of between 200 and 400 metres. The Maranges 1ers Crus are spread over seven distinct villages.

'La Fussière' is the main village of the Maranges appellation and is located in the Cheilly and Dezize-les-Maranges areas.

When young, ideal with meat such as a rib of beef or filet mignon; when aged, it pairs wonderfully with dishes in spicy sauces.

Bertrand Bachelet Maranges Rouge is made from 100 percent Pinot Noir. 

The Maranges appellation is the youngest of the Côte de Beaune family, making its debut in May 1989. It spans three villages, namely Dezize-lès-Maranges, Cheilly-les-Maranges and Sampigny-les-Maranges. Several hills and slopes make up this appellation, all south/south-east-facing, at an altitude of between 200 and 400 metres. The Maranges 1ers Crus are spread over seven distinct villages.

'La Fussière' is the main village of the Maranges appellation and is located in the Cheilly and Dezize-les-Maranges areas.

When young, ideal with meat such as a rib of beef or filet mignon; when aged, it pairs wonderfully with dishes in spicy sauces.

Bertrand Bachelet Saint-Aubin 1er Cru En Remilly is made from 100 percent Chardonnay.

Saint-Aubin is situated in the heart of the Côte des Blancs, between Chassagne-Montrachet and Puligny-Montrachet; both white and red wines are produced here but Chardonnay remains predominant. The Saint-Aubin appellation covers a wide area, with an altitude ranging from 300 to 450 meters, and with very varied expositions and soils, which makes each climat unique.

Saint-Aubin En Remilly is located in the south-east of Gamay, a hamlet near the village of Saint Aubin and next to the Puligny-Montrachet et Chassagne-Montrachet appellations. This area benefits from a south-western exposition.

The wine offers a pale yellow color, with gold nuances; a mineral nose, a dense texture on the palate, bringing together substance and tension.

Perfect as an aperitif, pairs very well with firm-textured fish or with shellfish.

Bernard Cote Rotie Coteaux de Bassenon is made from 94% Syrah and 6% Viognier.  
The harvest is destemmed, cooled and placed in thermo-regulated stainless steel vats. It will stay there for 3 to 4 weeks with daily pumping over and punching down during the alcoholic fermentation.
Wine was aged in French Oak barrels for 18 months (20% new)

The wine comes from a tiny parcel in the commune of Tupin et Semons, located in the extreme south of the Côte Rôtie appellation. Made from old vine Syrah and a small percentage of Viognier, this cuvee offers a deep red color with purple hues, and a fragrant nose of candied red fruits with some roasted notes. A wine of great finesse and a delicate, long, silky finish.

Pair with beef stew, marinated red meats and sweetbreads.

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.

Situation
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.

Terroir
 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.

Winemaking
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.

 Review:

"Smoky bacon, bay leaf and olive brine. This is very fine for a whole-bunch style, with lovely tannic finesse and texture. Powerful, tannic and cleansing, yet compact, with driving acidity, a dry, savoury finish and perfect balance. A good vintage, for what is a reliably good-value southern Rhône pick. Vineyards in conversion to organic; fruit is whole-bunch fermented.- Matt WALLS"

- Decanter (October 1st 2024), 94 pts