• GIGONDAS

    LES SECRETS DE MONTMIRAIL

    Grape varieties : Grenache, Syrah.
    Soils : Clayey and rocky. Located belowthe great Jurassic calcareous ridgeof the Dentelles of Montmirail. 3 terraces in the shade in the afternoon.
    Yield : 20 hl/ha.
    Harvest : 100% hand-picked and strictly selected.
    Vinification : Traditional method with destalking. No yeast added, pigeage, long fermentation at 26°C.
    Maturing : 30% in new oak-casks, 70% in vats.
    Ageing : 10 years and more.
    Appearance : Dense purple color with violet notes.
    Aroma : Complex and intense nose ofmatured grapes, note mineral and touches of rosemary.
    Taste : Powerful and ample, tasty and fresh, fruity found the austerity of Gigondas with a long finish highlighted by a sweet note.

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  • GIGONDAS

    LES HAUTS DE MONTMIRAIL

    Grape varieties : Grenache, Mourvèdre, Syrah.
    Soils : Clayey & rocky. Located below the great Jurassic calcareous ridge of the « Dentelles de Montmirail ». Vineyards established on small terraces.
    Yield : 25 hl/ha.
    Harvest : Hand-picked and strictly selected according to a variety of ripeness checks.
    Vinification : Crushing, destalking, cold prefermentation. Separate fermentation for each grape variety during 30 days, « pigeage », temperature control.
    Maturing : 50% in french oak-casks (part of new) according to the vintage.
    Ageing : 10 years or more.
    Appearance : A very deep, dark crimson robe.
    Aroma : A rich, fruity, spicy and complex aroma.
    Taste : Very round and powerfull, long-lasting flavour. Consistant tannins, pleasantly woody with a deeper flavour of blackberry and chocolate.

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  • GIGONDAS

    TRADITION LE GRAND MONTMIRAIL

    Grape varieties : Grenache, Syrah, Mourvèdre, Cinsault.
    Soils : Stony terraced vineyards on alluvions and molasse facing full south.
    Yield : 30 hl/ha.
    Harvest : Hand-picked and selected following strict ripeness checks.
    Vinification : Crushing, destalking, no yeast added. Fermentation in vats for 21days with twice daily "pigeages".
    Maturing : 60% in vats and 40% in 2 to 4 years old « demi-muids ».
    Ageing : 8 to 10 years.
    Appearance : A carmine red colour.
    Aroma : Overripe red fruit aromas with a touch of mineral and vanilla.
    Taste : A full bodied flavour, with good and silky tannins. An elegant and harmonious wine.

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  • RASTEAU

    LA BASTIDE

    Grape varieties : Grenache and Mourvèdre.
    Soils : Clayed limestone.
    Yield : 30 hl/ha.
    Harvest : 100% hand-picked and selected following strict ripeness cheks.
    Vinification : Traditional method with destalking, no yeast added, pigeage, long fermentation at 26°C.
    Maturing : During 10 months in vats and in barrels.
    Ageing : 5 to 8 years.
    Appearance : A very deep crimson colour. A very complex nose of small blackberries with very motivable spice notes. Very powerful in mouth with an excellent lingering, tannins are there but they are rounded,harmoniously woody, good aromatic persistency of sloe and liquorice.

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  • CAIRANNE

    HOMMAGE À ANDRÉ BRUSSET

    Grape varieties : Old grenache and Mourvedre.
    Soils : Clayish-calcareous, vines planted on terraces, facing south.
    Yield : 25 hl/ha.
    Harvest : 100% by hand with selection.
    Vinification : Destalking, 30 days in the vats with daily samples taken and controlling of the temperatures, no yeast added.
    Maturing : 80% in vats and 20% in 3 years old barrels during 12 months on very fine lees. No filtering.
    Ageing : 10 years or more.
    Appearance : Purple, deep fuchsia notes.
    Aroma : Intense smokiness nose, fruity and ripe plum with a touch of sweetness.
    Taste : Tannic structure, massive, grape flavor too matured well balanced acid / alcohol, lingering finish onfreshness.

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  • CAIRANNE

    LES CHABRILES

    This red wine is made from a selection of 80 years old vineyards, which grow on a south-facing slope.

    Grape varieties : Grenache, Syrah.
    Soils : Clayey-limestone facing south.
    Yield : 28 hl/ha.
    Harvest : Hand-picked and selected.
    Vinification : Destalking, no yeast-added, cold pre-fermentation during 4 weeks with daily « pigeage » and temperatures maintained at 28°C.
    Maturing : 60% in vats, 40% in two years barrels for a year. No filtering.
    Ageing : 10 years.
    Appearance : A very intense ruby-red.
    Aroma : Small red berries, vanilla, pepper.
    Taste : A very robust wine, lingering in the mouth, very supple tannins, excellent long-tasting flavours.

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  • CAIRANNE

    LES TRAVERS

    Grape varieties : Grenache, Mourvedre, Syrah, Cinsault.
    Soils : Clayed limestone slopes with alluvial terraces, rich in round stones.
    Yield : 35 hl/ha.
    Age of vines : 30 years old.
    Harvest : 100% hand-picked.
    Vinification : Traditional method with destalking, each grape variety is vinified separately. Fermentation in vats for 20 days.
    Maturing : During 10 months. 70% in vats, 30% in 3 or 4 year-old barrels.
    Ageing : 5 to 8 years.
    Appearance : Intense ruby-red color.
    Aroma : Elegant smell of blackcurrant and elderberry.
    Taste : Starting with, full and concentrated flavours, silky tannins, blackcurrant and cherry, with a final touch of pepper and spice.

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  • CAIRANNE

    BLANC
    L'ESPRIT DE PAPET

    Grape varieties : Roussanne, Viognier, Grenache blanc, Clairette.
    Soils : Sandy clay on the slopes.
    Yield : 25 hl/ha.
    Age of vines : 25 years old.
    Harvest : 100% hand-picked selection.
    Production : 1800 bottles.
    Vinification : Direct pneumatic pressing, settling of the must by a cold treatment. Fermentation is in new oak casks with batonnage. Without adding yeast. Malolactic fermentation.
    Maturing : 18 months on lees in new oak casks.
    Ageing : 10 years.
    Appearance : Bright golden silver reflect.
    Aroma : Floral, white flowers and fruit flavours like apricot, pear, spicy hints like white pepper.
    Taste : Fresh harmony with a powerful taste of roasted hazelnut. A longlasting final with lingering flavor of mineral.

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  • CAIRANNE

    BLANC
    LES TRAVERS

    Grape varieties : Clairette, Grenache white, Viognier, Roussanne.
    Soils : Clayey limestone on the slopes, sandy on the plane.
    Yield : 30 hl/ha.
    Harvest : 100% Hand-picked with selection.
    Vinification : Direct pneumatic crushing, settling of the must by cold treatment. 70% of the fermentation is in vats at 16°C. 30% in barrels with stirring. Malolactic fermentation is not sought after.
    Ageing : 5 years.
    Appearance : Very clear and bright, with some green tinges.
    Aroma : Floral predominance (hawthorn), hints of exotic fruit lavours and apricots followed by vanilla.
    Taste : Initially round and fruity, finally rich and meaty. A supple and dry wine.

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  • CÔTES DU RHÔNE

    LAURENT B

    Grape varieties : Grenache, Syrah, Carignan, Mourvedre.
    Soils : Clayey-limestone, stony.
    Yield : 45 hl/ha.
    Harvest : 100% hand-picked.
    Vinification : Destalking, fermentation between 10 to 15 days at 26°C with regular "delestages". Each grape variety is vinifies separately then blended after malolactic fermentation.
    Maturing : 100% in vats for 6 months.
    Ageing : 5 to 6 years.
    Appearance : Ruby-red with purplish tinges.
    Aroma : Small red fruits.
    Taste : Round, elegant. and suplle flavours of small fruits (raspberry)."Goes down well" and balanced.

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  • CÔTES DU RHÔNE

    BLANC
    LES CLAVELLES

    Grape varieties : Viognier.
    Soils : Stony terraced vineyards on alluvions and molasse facing full south.
    Yield : 25 hl/ha.
    Harvest : Hand-picked following strict ripeness checks.
    Vinification : Direct pneumatic crushing, settling of the must by cold treatment, no yeast-added, slow fermentation. 30% in oak-casks and 70% in vats at 18°C, stirring of the thin lees by a heating process during 6 months. Refined malolactic fermentation according to the vintage.
    Ageing : 4 to 5 years.
    Appearance : A light, golden colour.
    Aroma : Aromas of flowers and summer fruits (apricots, peaches) follow the initial unhindered taste of honey.
    Taste : Supple and harmonious, and elegant wine with always a flavour of apricot.

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  • CÔTES DU RHÔNE

    ROSÉ
    JEANNE B

    Grape varieties : Grenache, Cinsault, Syrah.
    Soils : Clayey limestone on the slopes, claey and stony on the plane.
    Vinification : Direct pneumatic crushing, stting of the must by a cold treatment. Slow fermentation at 16°C. No malolactic fermentation.
    Rearing : For 10 months, 70% in vessel, 30% in barrels 3 or 4 years.
    Ageing : 3 years.
    Appearance : Rose petal with a silver rating.
    Aroma : Drop nose aromas of pineapple fresh, yogurt with cherry and cotton candy, almonds, and a touch of caramel and strawberry milk.
    Taste : Very fruity and peppery, dry rosé, silky and fresh.

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  • VENTOUX

    LES BOUDALLES

    Grape varieties : Grenache, Carignan, Mourvèdre, Clairette, Syrah.
    Soils : Sandy clay.
    Yield : 35 hl/ha.
    Harvest : Hand-picked, variety by variety.
    Vinification : Destalking, fermentation in vats for12 days at 26°C, with daily pumpingover and « delestages ».
    Maturing : 100% in vats during 6 month.
    Ageing : 3 to 4 years.
    Appearance : A carmine red colour.
    Aroma : Very aromatic, typical red fruits (raspberry).
    Taste : Supple and harmonious, an elegant wine with a flavour of small berry fruits.

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