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Domaine SIMON BIZE / Burgundy

Domaine SIMON BIZE / Burgundy Domaine SIMON BIZE / Burgundy Domaine SIMON BIZE / Burgundy

Domaine Simon Bize is one of the most highly respected Burgundian wineries. The Domaine is situated in Savigny-les-Beaune, just across the road from the Chateau de Savigny. Patrick Bize, is  currently in charge of the family business, since 1988.

The Domaine covers 22 ha. The list of appellations is long and mainly concentrated around Savigny les Beaune but Patrick has also some Aloxe Carton, Corton Charlemagne and Latricieres Chambertin. 2/3 of the production in red wine, 1/3 is white wine.

Viticulture is very important here as the vineyard is generally old (up to 50 years old) and yields are low: 40hl/ha but most of the time it is less.

For red wines, depending of the vintage, grapes are destemmed, then the fermentation is done in big open wooden vats for up to 3 weeks. Then the second fermentation is done in the cellar in oak barrels (not 100% new oak!) for up to 12 months before a light filtration (when needed) and bottling.

For the whites, depending on the appellation, some stay in steel tanks for the alcoholic fermentation before meeting oak barrels for the malo-lactic fermentation, and some do both their fermentations directly in oak barrels. There are a few little secrets behind all this, but the result is a very nice, crispy wine, very well balanced with all the Burgundy aromas and flavours.

Savigny-Les-Beaune Blanc

Savigny-Les-Beaune Blanc

Ground Surface: 1ha 01 a
Year of plantation: 1992 to 1998

Comes from several parcels “lieux-dits” in Savigny.
A dry wine whose minerality balances its round and fruity aspects. Generally well-balanced and structured with lovely freshness and finesse. A very charming and pleasant wine; most enjoyable between two and four years… or more.

Savigny-Les-Beaune “Aux Grands Liards”

Savigny-Les-Beaune “Aux Grands Liards”

Ground Surface: 1,6ha (3.84 acres)
Year of plantation: Planted in thirds: 1939, 1950, 1979

Located down-slope and east of the 1er Cru Lavieres. Limestone and red soils containing clay pebbles. This wine is more structured and masculine; very good ageing potential.

Aloxe Corton “Le Suchot”

Aloxe Corton “Le Suchot”

Ground Surface: 1ha
Year of plantation: 1985.

The name means little hillock. The vineyard is located at the foot of the hill of Corton. The soil is very stony with high clay content. This terroir gives richness and power as it does finesse and generosity. A wine worthy of ageing.

Savigny-Les-Beaune 1er Cru ”Aux Vergelesses”

Savigny-Les-Beaune 1er Cru ”Aux Vergelesses”

Ground Surface: 2,20ha (5.28 acres) of which one third in Chardonnay, and two thirds in Pinot Noir.
Year of plantation:  Planted in 1939, 1949, 1954

This vineyard is located above the Ile de Vergelesses vineyard. Sandy and limestone marl on a steep slope. This red is one of the best of Savigny with complex bouquets and excellent for ageing.

Domaine BENOIT ENTE / Burgundy

Domaine BENOIT ENTE / Burgundy Domaine BENOIT ENTE / Burgundy Domaine BENOIT ENTE / Burgundy

Born in 1968, Benoit ENTE became a wine maker in 1989. He now has his own estate with almost 4ha, mainly in the Puligny Montrachet vineyard area. There, the Chardonnay grape variety is giving outstanding white wines!

Every year, Benoit ENTE’s target is to get the best harvest by mastering the yield: sound grapes with a good equilibrium between sugar and acidity; mastering the volume of the harvest to get the right expression of terroir. The quality of the wine, above all, comes from the quality of the grapes, therefore all the work in the vineyard is very important. The  “green work” is something the estate is taking care of (trellis, removing the unwanted new shoots…) to quickly give all chances to the selected grape. The upkeep of the soil is done thanks to regular ploughing. This is to avoid weed killers as much as possible, and favouring the expression of the terroir. The culture of the vineyard is a reasoned agriculture. The harvest date is determined with accuracy and the picking of the grapes is done by hand, exclusively.

Benoit ENTE likes to mature all his wines in oak barrels for 12 months, even the Aligoté wine. Nothing is added to the wine. A light filtration is done just before bottling. The bottling is done at the estate and by Benoit ENTE himself. At the end, the result is a first-class wine, with the expression of the most beautiful Burgundy terroir, extracted from the chalky-clayed hillsides. But also from the passion of a wine maker, from his work and an ancestral “savoir faire”.

Bourgogne Aligote

Bourgogne Aligote

Dry white wine
Grape variety: 100% Aligoté
Available vintage: 2011

Vinification
Hand harvest in small crates. Softly pressed in order to avoid grassy flavours. First it must settle in a steel tank for 24 hours. Then, alcoholic and malolatic fermentation takes place in oak barrels. Bottling 12 months after harvest.

Tasting Note
A bright and spicy nose offers up plenty of Aligoté character that continues onto the delicious, fresh and racy flavours that deliver plenty of tang and punch on the nicely long finish.

Food Match
Bourgogne Aligoté goes perfectly with snails and frog legs with creamy sauce. Of course, any kind of fish with a creamy sauce tastes delicious with this wine as well. Ideal with “Jambon persillé” and other pork meats, shared with friends.

Bourgogne Blanc

Bourgogne Blanc

Dry white wine
Grape Variety: 100% Chardonnay
Available vintage: 2011

Vineyard
Most of Benoit ENTE Bourgogne Blanc
vineyards are located on Puligny and Meursault terroire. It represents almost 0,39 ha altogether.The vineyard is 25-30 years old.

Vinification
Hand harvest in small crates. Slowly pressed and first must settle in a steel tank for 24 hours. Alcoholic and malolactic fermentation in oak barrels. Bottling done by Benoit ENTE himself 12 months after harvest.

Tasting Note
A very clean and bright wine, indeed even elegant for its level with pretty green fruit and floral notes that lead to relatively concentrated middle-weight flavours that offer both excellent intensity and real character, all wrapped in a mineral-infused and racy finish. Absolutely terrific quality for what this is and it would make an excellent choice for an all around house white. Plus it will age.

Food Match
Bourgogne Blanc from Domaine Benoit ENTE is an ideal wine with any kind of fish, veal in cream sauce or on its own, as an aperitif with friends.

Chassagne Montrachet

Chassagne Montrachet

Dry white wine
Grape variety: 100% Chardonnay
Available vintage: 2011

Vineyard
A small vineyard, less than 0,5 ha. The vineyard is located just at the limit between Puligny Montrachet and Chassagne Montrachet appellation. Planted in 1955.

Vinification
Hand harvest in small crates. Slowly pressed and first must settle in a steel tank for 24 hours. Alcoholic and malolactic fermentation in oak barrels. Bottling done by Benoit ENTE himself 12 months after harvest.

Tasting Note
Still young and fresh but for sure typical of the appellation with a nice minerality. A wine that needs to last a little bit before drinking.

Food Match
Any sea fish and lobsters with a great creamy sauce.

Puligny Montrachet

Puligny Montrachet

Dry white wine
Grape variety: 100% Chardonnay
Available vintage: 2011

Vineyard
Benoit ENTE ‘s Puligny Montrachet Village vineyard represents something like 2/3 of an hectare. The vineyard was planted between 1954 and 1960

Vinification
Hand harvest in small crates. Slowly pressed and first must settling in a steel tank for 24 hours. Alcoholic and malolactic fermentation in oak barrels. Bottling done by Benoit ENTE himself 12 months after harvest.

Tasting Note
Elegant wine with a nose of acacia flowers, pear and citrus aromas. In the mouth, very well balanced wine with a long lasting. Citrus, minerality and light oak are doing well here! This is a wine that can age a little bit.

Food Match
Any kind of fish and seafood. Poultry and white meats in creamy sauce.

Puligny Montrachet 1er Cru ”Champ Gain”

Puligny Montrachet 1er Cru ”Champ Gain”

Dry white wine
Grape variety: 100% Chardonnay
Available vintage: 2011

Vineyard
Located just below the “Hameau de Blagny” this is a cute little village on the Puligny Montrachet appellation. Domaine Benoit ENTE has only around 0,25ha of this appellation. This vineyard was planted in 1956.

Vinification
Hand harvest in small crates. Slowly pressed and first must settle in a steel tank for 24 hours. Alcoholic and malolactic fermentation in oak barrels. Bottling done by Benoit ENTE himself 12 months after harvest.

Tasting Note
A nice nose of white flower and citrus. In the mouth, beautifully refined, introduces exceptionally pure and mineral-driven flavours that possess a cuts-like-a-knife finish. A lovely balanced wine that can age well.

Food Match
With more minerality, this wine will be perfect with all kinds of shells, as well as sea fish and Sashimi food.

Puligny Montrachet 1er Cru “Les Referts”

Puligny Montrachet 1er Cru “Les Referts”

Dry white wine
Grape variety: 100% Chardonnay
Available vintage: 2011

Vineyard

Located east of the Puligny Montrachet vineyard, « Les Referts » is a touching Meursault appellation. Not a big production for Benoit ENTE, but certainly one of his favourite. The plantation was done twice, first in 1943 and then in 1970.

Vinification
Hand harvest in small crates. Slowly pressed and first must settle in a steel tank for 24 hours. Alcoholic and malolactic fermentation in oak barrels. Bottling done by Benoit ENTE himself 12 months after harvest.

Tasting Note
The aromas are ripe and mostly floral in character, though there is a touch of green apple lurking in the background that continues onto the rich, full and more complex flavours that are delicious and very Puligny in style and personality. This is a relatively big and powerful Referts but one that remains balanced, focused and wonderfully long.

Food Match
As most of the great whites from Burgundy, fish in creamy sauce and white meat in creamy sauce. For sure you will like it on its own, but this wine is powerful and needs to go with food in order to…do its job!

Puligny Montrachet 1er Cru “Folatieres En La Richarde”

Puligny Montrachet 1er Cru “Folatieres En La Richarde”

Dry white wine
Grape variety: 100% Chardonnay
Available vintage: 2011

Vineyard
One of the most famous 1° Cru of Puligny Montrachet. Benoit ENTE owns a little bit more than 1/4 of an hectare. The vineyard is 40 years old.

Vinification
Hand harvest in small crates. Slowly pressed and first must settle in a steel tank for 24 hours. Alcoholic and malolactic fermentation in oak barrels. Bottling done by Benoit ENTE himself 12 months after harvest.

Tasting Note
A discreet note of toasted bread frames a notably ripe but still exuberantly fresh nose of concentrated yet airy fruit that also runs just up the edge of being exotic without crossing over. Introduces superbly intense and gorgeously mineral flavours that possess a beguiling texture. The abundant sap coats the mouth and despite the density, this flavour profile is linear and crystalline on the understated finish. This is essentially a wine of finesse built on its minerality and the focus and harmony are, in a word, wonderful.

Food Match
As all the Puligny Montrachet 1° cru Wines, it goes very well with fish, poultry in creamy sauce. I like it with a nice Foie gras!

Domaine MAS DE LE DAME / Provence

Domaine MAS DE LE DAME / Provence Domaine MAS DE LE DAME / Provence Domaine MAS DE LE DAME / Provence

Mentioned in the predictions of Nostradamus, painted by Van Gogh, and referred to by Simone de Beauvoir (famed 20th century French author-philosopher) Mas de la Dame has been producing wines and olive oil for four generations. The property in its current form was established by Auguste Faye, whose great-grand daughters Caroline Missoffe and Anne Poniatowski now manage the estate. It covers 740 acres, of which 140 acres are planted with vineyards and 70 acres with olive groves. Laying at the feet of the legendary village of Les Baux de Provence  on the southern flanks of the sheltering Alpilles mountain ridge, the vines benefit from a unique terroir and a quite specific microclimate. The vineyards in this part of the Alpilles grow on a very well drained soil formed from eroded argilo-calcareous soil, mingling a harmonious balance with the surrounding garrigue, a blend of wild aromatic Provencal herbs. The persistent mistral promotes healthy vines and an exchange of aromas. To help preserve this exceptional environment, we practice organic agriculture. The soil is worked mechanically while herbicides and pesticides are forbidden.

In 1956 the VDQS appellation “Coteaux des Baux de Provence” was officially recognised. In 1972 the Réserve 1968 and the Rosé 1970 were reserved exclusively for the Queen of England at a luncheon at “La Régalido” in Fontvieille.

The first bottles of Rosé were exported to New York. Robert Faye continued to bring the land back into cultivation…

Other pioneers came to join him, and the “Coteaux des Baux” was accepted into the “Appellation d’Origine Contrôlée” (AOC) from Aix en Provence in 1985. Article 2 provides for the denomination “Les Baux de Provence” for wines coming from grapes harvested in the 8 communes of the Alpilles. And finally, in 1995, the AOC “Les Baux de Provence” was born, thanks to the shared determination of the Les Baux wine-growers to promote this very specific terroir. That same year, Caroline Missoffe and Anne Poniatowski took over running the estate from their parents.

La Stèle Blanc

La Stèle Blanc

With its freshness and vivacity, La Stèle Blanc has a very southern feel to it. Dry yet aromatic, delicious and with great finesse, it develops aromas of peach, apricot, anise, and rosemary. To be drunk as an aperitif with  green olives, or with seafood, or bass with fennel flambéed with pastis.

Grapes:

80% Rolle

20% Roussanne

Le Vallon des Amants

Le Vallon des Amants

This cuvée comes mainly from Mourvèdre grapes. The very restricted yield (25 hl/ha) makes it a powerful, very warm wine that takes you by surprise with its aromas of well-ripened berry fruits. 80% matured in new oak casks, you need to be prepared to wait a few years for it. Young, it is striking and its tannins are well suited to red meat and game, or a hot curry. After a few years, it gains in suaveness and expression.

Grapes:

60% Mourredre

40% Syrah

Coin Caché Rouge

Coin Caché Rouge

The “Coin caché” is one of the oldest plots on the estate. Isolated at the foot of the hill and lost amidst the garrigue, it produces a high-quality Grenache. Harvested in crates, on the verge of over-ripeness in October, weather permitting, the grapes are vinified separately and aged for 15 months in oak casks before being blended with the Syrah. Fat and elegant, fine and powerful, the Coin caché has a style very much its own and a very original expression of strawberry soup, cherries in brandy, and prunes. First choice to serve with baby partridges, a Provençal beef stew, or with a good cut of meat.

Grapes:

85% Grenache

15% Syrah

Coin Caché Blanc

Coin Caché Blanc

Mainly composed of Semillon, this atypical white wine is to be found in top-rated restaurants. After skin maceration, the grapes are pressed and put into wooden casks (80% new and 20% in year-old casks). Fermentation takes place in casks. During the ageing on lees, the wine is stirred every week for six months. Its notes of buttered brioche and toast harmonise perfectly with truffle scrambled eggs, chicken with morel mushrooms, or fish with a cream sauce. Also very interesting with goat’s cheese or Parmesan.

Grapes:

80% Sémillon

20% Roussanne

Rosé du Mas

Rosé du Mas

With its tender colour, this rosé produced by saignée expresses itself well, combining nervousness and roundness. The nose is floral and delicate, and it is soft on the palate with notes of well-ripened strawberries, blackcurrant buds, and fresh mint. Very pleasant as an aperitif, but has sufficient structure for a summer gastronomic dinner or alfresco lunch.

Grapes :

50% Grenache

40% Syrah

10% Cabernet Sauvignon

Domaine BELLE / Rhone Valley

Domaine BELLE / Rhone Valley Domaine BELLE / Rhone Valley Domaine BELLE / Rhone Valley

The history of the Domaine BELLE is like its vineyard, it has deep and strong roots in the Hermitage terroir. Imagine that in 1769 the population living around the castle of Larange (Village where Domaine BELLE is located) received from the master of the place a little piece of land in order to plant a vineyard and make their own wines! It was mainly for a personal consumption and from there came the expression of « house-wine ». It is only in 1930 with Mr Louis BELLE (grandfather of the actual owner) that the winery really started. Louis loves working in his vineyard but doesn’t really like to make wine. Therefore he bought good lands extending the family property and had the idea to create a wine cooperative where he could sell his grapes. His son, Albert, is more passionate and started to make his own wine but was selling it only to friends and neighbours.  It is only in 1990 that Domaine BELLE became an internationally recognized winery, under the impulsion of Philippe, Albert’s son. Philippe studied oenology in Beaune and when he came back to the family property, he had a clear idea of what to do. He did some very heavy investments in a modern winery. He was one of the first to understand the terroir and knew that everything was dependent on the respect for it. He also realized that quality wine was a lot of work, so changes had to be made: short pruning, green harvest, working of the soil, treatments only when needed… Today the estate covers 25 ha, producing red and white Crozes Hermitage and Hermitage wines. Domaine BELLE is considered one of the greatest producers of these wines.

The Viticulture

Red wines are made from Syrah grape variety and white wines are made from Marsanne and Roussanne grape varieties. Once again, the surrounding of the vineyard is very important and good harvest depends on it. Therefore, Philippe is driving Domaine BELLE as a sustainable viticulture estate. Work of the soil, moderated chemical treatments, thinning out the leaves, green harvest by hand, using organic fertilizer and not abusing the use of it – all this contributes to a better rooting of the vine plants, extracting the best nutrients for the grapes they are producing…for a wonderful result in the glass at the end: a great structured wine!

The Vinification

Domaine BELLE is combining old savoir faire passed on and modern technology. Harvest is done by hand as they used to do in the olden days, both for reds and for whites. Most of the whites are vinified for one part in oak barrels and in steel tanks for the rest. It is always a long process (up to 18 months) and needs a lot of care. All the red wines from Domaine BELLE are vinified in oak barrels. Here, again, the knowledge of the vineyard and its soil is important, as not all the wines are going to follow the same procedure of vinification. Some wines are vinified for 24 months before the bottling. The range of produced wines show several differences and can suit any demanding wine lover!

Crozes Hermitage

Crozes Hermitage "Roche Pierre"

Dry red wine

Grape variety: 100% Syrah

Available vintage: 2010/2011

Vineyard

This vineyard is planted on granitic soil. The yield for this wine is around 25 hl/ha. Domaine BELLE is a sustainable viticulture estate. Work of the soil, moderated chemical treatments, thinning out the leaves, green harvest by hand, using organic fertilizer and not abusing the use of it give the wine its unique taste.

Vinification

Domaine BELLE is combining old savoir faire passed on and modern technology. Harvest is done by hand as they used to do in the olden days. Half destemed harvest. This Crozes Hermitage red wine is vinified in steel tanks for 4 weeks. There the alcoholic fermentation is done and the temperature is controlled at every stage. At the end, there is a hot maceration done. The wine will then go into barrels for its malo-lactic fermentation. 40% is new oak barrels and the rest goes into one year old oak barrels. Bottling after 18 months.

Tasting Note

Clean, spicy, smoky black fruit on the nose. Good fresh fruit and chocolate in the mouth with liquorice notes. Very well balanced wine.

Food Match

As all Crozes Hermitage red wines, they perfectly match red meats, grilled or cooked. Nice with game meat (Bison, deer…). Avoid strong cheeses with it!

Crozes Hermitage

Crozes Hermitage "Roche Blanche"

Dry white wine

Grape variety: 100% Marsanne

Available vintage: 2011

Vineyard

This vineyard is planted on a clayey limestone soil (also called Kaolin).The yield on this wine is around 30 hl/ha. Domaine BELLE is a sustainable viticulture estate. Work of the soil, moderated chemical treatments, thinning out the leaves, green harvest by hand, using organic fertilizer and not abusing the use of it give the wine its unique taste.

Vinification

Domaine BELLE is combinating old savoir faire passed on and modern technology. Harvest is done by hand as they used to do in the olden days. This white Crozes Hermitage wine is vinified for 30% in new oak barrels and 70% in one-year-old barrels. The malo-lactic fermentation is done in the same barrels as for the alcoholic fermentation but the wine stays on fine lees. A batonnage (removing the lees from the bottom of the barrel as they do in Burgundy) is done which confers fat and aromas to the wine. Bottling after 12 months.

Tasting Note

Amazing stone fruit (peach and apricot) on nose. In the mouth it is dry but soft with honey in the palate.

Food Match

A great wine to enjoy with your friends by the glass during nice summer evenings. With fish of course but also with shell fish in any creamy sauce. Goes well with some nice delicatessen (smoked ham or any smoked cold meat).

Hermitage (Red)

Hermitage (Red)

Dry red wine

Grape variety: 100% Syrah

Available vintage: 2010/2011

Vineyard

This vineyard is planted on a sandy and stoned soil. The yield for this wine is around 30 hl/ha. Domaine BELLE is a sustainable viticulture estate. Work of the soil, moderated chemical treatments, thinning out the leaves, green harvest by hand, using organic fertilizer and not abusing the use of it give the wine its unique taste.

Vinification

Domaine BELLE is combining old savoir faire passed on and modern technology. Harvest is done by hand as they used to do in the olden days. Full grapes are vinified. This Hermitage red wine is vinified in steel tanks for five weeks. There the alcoholic fermentation is done and the temperature is controlled at every stage. At the end, there is a hot maceration done. The wine will then go into barrels for its malo-lactic fermentation. 70% is new oak barrels and the rest goes into one-year and two-years-old oak barrels. Bottling after 24 months.

Tasting Note

A nose of ripe black cherry, chocolate and blackberry. Spicy too (white pepper). In the mouth it is a supple wine with smooth tannins; fruity and spicy. Very long lasting!

Food Match

Ideal wine with game birds, veal and roasted lamb. Not for strong cheeses!

Hermitage (White)

Hermitage (White)

Dry white wine

Grape variety: 60% Marsanne and 40% Roussanne

Available vintage: 2010/2011

Vineyard

This vineyard is planted on a sandy and stoned soil. The yield for this wine is around 38 hl/ha. Domaine BELLE is a sustainable viticulture estate. Work of the soil, moderated chemical treatments, thinning out the leaves, green harvest by hand, using organic fertilizer and not abusing the use of it give the wine its unique taste.

Vinification

Domaine BELLE is combining old savoir faire passed on and modern technology. Harvest is done by hand as they used to do in the olden days. This white Hermitage wine is vinified for 75% in new oak barrels and the rest in one-year-old barrels. The malo-lactic fermentation is done in the same barrels as for the alcoholic fermentation but the wine stays on fine lees. A batonnage (removing the lees from the bottom of the barrel as they do in Burgundy) is done which confers fat and aromas to the wine. Bottling after 20 months.

Tasting Note

A pleasant nose, with “burgundy” aromas (toasted, brioche, honey and dry fruits). In the mouth it is a crispy wine, with a nice minerality. Flavour of grapefruit and of quince. Very fine wine with a long lasting.

Food Match

A great wine with poultry in a creamy sauce and with mushrooms. Try it with calamaris in sauce or with a nice grilled trout with almonds on top.

Domaine das BOUZONS / Rhone Valley

Domaine das BOUZONS / Rhone Valley Domaine das BOUZONS / Rhone Valley Domaine das BOUZONS / Rhone Valley

Located in the Meridional part of the Côtes du Rhône, just in front of Châteauneuf du Pape, this old estate has been in the same family for at least 6 generations. Today, Marc Serguier, his wife and his son are working all together on the 30ha vineyard. You have to know that Marc SERGUIER has a dream: to get a vineyard in Chateauneuf du Pape one day… His estate is facing that wonderful appellation and even if Domaine des BOUZONS is producing only Côtes du Rhône wines, they are elaborate as if they were Chateauneuf du Pape wines!

The Viticulture

Stretching along the banks of the Rhône river in the Gard, the Domaine des Bouzons is centred on the traditional farmhouse built in the 17th Century by an ancestor, on the spot where four hundred years ago a spring of water flowed, and still flows today. The vineyard is planted with vines that in some cases are more than 50 years old. It is situated on hillsides and overlooks the Rhône valley. This land is typical of the South, with a soil of clay and limestone with river-worn pebbles, where the sun is king and the Mistral wind is the most faithful ally. Domaine des BOUZONS is a winery that works with grape varieties that have complemetary characteristics: Grenache, Syrah, Counoise and Cinsault for the reds, Roussane and Clairette for the whites. This estate works with a reasoned cultural approach, taking care of the soil and environment.

The Vinification

A few years ago, Domaine des BOUZONS invested in a modern winery. Therefore, Marc SERGUIER combines traditional vinification techniques with the latest technology. Manual grape harvest, partial or total destem of the grapes, vinification in stainless steel vats or concrete vats and with controlled temperature. Some wines are aged in oak barrels, but not new ones. It results in wines with good sustained depth of colour. Aromas of fruit and spices take turns surprising the palate. These wines carry the scent of Provence and the sun-drenched banks of the Rhône river. Even if domaine des BOUZONS is producing only Côtes du Rhône wines, the savoir faire and the passion of the good work make Domaine des BOUZONS a master in that appellation!

Cote du Rhone Village “Beauchamp”

Cote du Rhone Village “Beauchamp”

Dry red wine

Grape variety: 75% Grenache, 25% Syrah.

Available vintage: 2010-2011

Vineyard

The vineyard is planted with vines that in some cases are more than 50 years old. It is situated on hillsides and overlooks the Rhône valley. This land is typical of the South, with a soil of clay and limestone with river-worn pebbles, where the sun is king and the Mistral wind is the most faithful ally. Domaine des BOUZONS works with a reasoned cultural approach, taking care of the soil and environment.

Vinification

Few years ago, Domaine des BOUZONS invested in a modern winery, therefore, Marc SERGUIER combines traditional vinification techniques with the latest technology. Hand harvested and completely destemmed grapes go for 26 days of fermentation. The Syrah is matured in oak casks for 12 months. It is a non-filtered wine, therefore it could contain a slight deposit.

Tasting Note

A very deep purple coloured wine, with aromas of sweet black berries and liquorice… A nice spicy mouth with flavours of black berries and cherry jam!

Food Match

A wine to enjoy with friends during a nice meal. Perfect with any stews, spicy or not. Perfect with Chinese food as well, especially all sweet dishes with meat!

Cote du Rhone “La Reserve des Bouzons”

Cote du Rhone “La Reserve des Bouzons”

Dry red wine

Grape variety: 60% Grenache, 40% Syrah.

Available vintage: 2010-2011

Vineyard

The vineyard is planted with vines that in some cases are more than 50 years old. It is situated on hillsides and overlooks the Rhône valley. This land is typical of the South, with a soil of clay and limestone with river-worn pebbles, where the sun is king and the Mistral wind is the most faithful ally. Domaine des BOUZONS works with a reasoned cultural approach, taking care of the soil and environment.

Vinification

Few years ago, Domaine des BOUZONS invested in a modern winery, therefore, Marc SERGUIER combines traditional vinification techniques with the latest technology. Made from low-yielding vines, hand harvested and completely destemmed, this reserve is matured for 12 months in oak barrels (2 years old) according to ancestral traditional methods.

Tasting Note

A very dark ruby red colour with nice aromas of caramelized fruit and vanilla. In the mouth, it is long, silky and spicy. This wine could have been named “La Quintescence” of the Cote du Rhone!

Food Match

This wine is so well made that it is a pleasant moment to have it on its own! If you want to have something with it, try medium cheese or blue cheese. Also interesting with a dark piece of chocolate.

Domaine PICHAT / Rhone Valley

Domaine PICHAT / Rhone Valley Domaine PICHAT / Rhone Valley Domaine PICHAT / Rhone Valley

Vineyard

Situated at a meander of a river where the slopes rise 1000 feet from the riverside at a stunning 30 to 55 degree angle, this amazing wall of vines looks impossible to cultivate. It is indeed impossible for any method except hand labour. No tractor or even horse and cart could work these slopes. They are just too steep. But all challenges have their rewards – the Cote Rotie’s is a perfect southern exposure. The clay limestone soil and rocky large stone surface that soaks up the hot southern sun all day and radiates heat back onto the precious vines of the “Roasted Slope” all evening makes for fabulous ripening conditions and intense concentrated fruit. The area is small. The entire Cote Rotie appellation is only 321 acres. Mouton Rothschild in Bordeaux alone is 185 acres and there are many larger estates in the Medoc. Cote Rotie only produces 80,000 cases in total annually. Individual growers typically only have 2 to 4 acres of production to which they devote a huge amount of personal attention. The results are worth it. One sip is enough to understand why they do it.

Vinification

85% from the vineyard of that name in the northern, schistous sector of the appellation, and including about 2% Viognier. Stephane makes a couple of Cote Roties: Champon, which originates from 3 parcels (Champon, Plomb and Cognet), and is aged in barrels for 24 months (70% new oak), and Les Grandes Places (extremely limited), made from a single plot, and matured for 36 months in new oak ‘barriques’. Both Le Champon and Les Grandes Places come from granite/schist soil. Both wines are seriously rich with fabulous concentration and balance. Stephane says you can start to drink Les Grandes Places about 4 years from the harvest, but adds you will be rewarded if you keep it for ten years. Le Champon will be ready earlier, but it is no light-weight wine. Stephane is dead serious about high quality with prices lagging far behind his talent.

The nose is deep, with mocha notes from the oak. Rich and rounded entry, showing delectable, complex ripe fruit (blackcurrant, black cherry, etc.), still silky with an attractive mineral sprinkle of white pepper. Long finish, with a return of those coffee and chocolate hints.

Côte Rôtie Loss

Côte Rôtie Loss

New vintage of Domaine high for 18 months in oak barrels of wine and two. Grapes selected plots Cognet,
and soon Fongeant Gerine.

Vintage 2011 – January 2013

The 2011 Cote Rotie Loso exhibits classic notes of bacon fat, smoky black raspberry and kirsch intermixed
with hints of tapenade and vanilla. Round, lush and medium-bodied, it is an authentic Cote Rotie to drink
over the next 7-8 years.

These are excellent wines from this relatively new producer in Cote Rotie. This appellation was more successful in the 2011 vintage than any other Rhone Valley region, and Pichat’s offerings are successful efforts in this challenging year.

Côte Rôtie les Grandes Places

Côte Rôtie les Grandes Places

Special Cuvée Domaine vinified in oak barrels and aged for 30 months in oak barrels. This is a wine that comes from a fragmented single lieu-dit Les Grandes Places.

Vintage 2010 – January 2013

The sensational 2010 Cote Rotie Les Grandes Places smells of steak tartare, bacon fat, barbecued meats, blackberries, raspberry marmalade, and licorice. Medium to full-bodied with supple tannins and an opulent mouthfeel, this sensational Cote Rotie can be drunk now and over the next 10-12 years.

These are excellent wines from this relatively new producer in Cote Rotie. This appellation was more successful in the 2011 vintage than any other Rhone Valley region, and Pichat’s offerings are successful efforts in this challenging year.

Viognier

Viognier

Stéphane Pichat has some vines in Condrieu that he restructures and gradually replants. While waiting for the official age to enter into a bottle of Condrieu wine, the grapes produced by these very young Viognier vines are vinified to become a Vin de Pays des Côtes Rhadaniennes. It is like a mini Condrieu at a very attractive price!

This small production, less than 600 bottles, spend 12 months in an oak barrel. The wine has a brilliant straw yellow colour, an explosive nose and typical viognier with aromas of pear, apricot and depending on the temperature, honey. In the mouth the wine is rich, delicious and straight with a nice minerality and freshness.

An elegant wine, very smooth, natural.

Heritier de Baudricourt / Burgundy

Heritier de Baudricourt  / Burgundy Heritier de Baudricourt  / Burgundy Heritier de Baudricourt  / Burgundy

The wines of Heritier de Baudricourt are sold exclusively by Vin & Saveur in the UK

They are made from wines carefully selected by Philippe Tartier in various estates.

Vinification of Red

Grapes are harvested by hand into 30kg harvesting crates which are taken to the winery as quickly as possible, so as to avoid any warming up, rain or stones, leaves, green grapes (verjus) … According to the vintage, 85 to 100% is destalked so as to avoid excessive bitterness due to stalk tannins. Maceration during fermentation then lasts 15 to 20 days in conical oak vats which contain radiators for temperature control. This allows one to master fermentation temperatures directly, optimizing extraction of aromas and colour.  Finally, gentle pressing brings out all the nobility and elegance of the wine.

Maturation

The wine is cellared in oak barrels for 17 months, according to vintage requirements, with 50 to 80% new casks and a choice of wood of different origins from the forests of Troncais, Nevers, Vosges, Burgundy. Maturation in new casks brings perfumes and tannins from the oak and also, via the porosity of the wood, controlled oxidization permitting good maturation of the wine. During maturation, the wine is «batonned» (stirring up of fine lees to put them in suspension), bringing fullness and roundness. It is then racked prior to bottling which takes place without fining and only a light filtration so as to keep the natural richness of the appellation.

Vinification  of White

The grapes are hand picked then taken in harvesting cases to the winery as quickly as possible, so as to avoid heat, rain, bruising of the grapes or oxidisation. If necessary, the harvest is sorted eliminating all undesirable objects (leaves, unripe or later generation bunches, etc… ). Gentle and selective pressing of whole bunches, using a pneumatic press and selection of the juices obtained, followed by strict static sedimentation (debourbage), where only gross impurities are removed, helps the extraction of the natural riches of grapes and terroir while preserving purity. The must is then put into oak casks the origin (Troncais, Allier, Vosges) and the age (25 to 75% new wood) of which are adjusted to the needs of vintage and growth. Alcoholic fermentation takes place at cellar temperature via natural yeast from the terroir, lasting several weeks.

Maturation

The wine is matured traditionaly for 12 to 15 months without any racking (no change of cask). It is during this period that it gently gains in structure and complexity with the help of periodic ”batonnage” (stirring-up of lees), malolactic fermentation (natural degradation of the acids) and the exchanges with the barrels (olfactive and oxido-reductive exchanges). Light filtration before bottling completes maturation without damaging the harmony and natural ageing potential previously acquired.

Vosne-Romanee 1er Cru 'Les Malconsorts'

Vosne-Romanee 1er Cru 'Les Malconsorts'

Tasting Note

Robe: Limpid, bright, intense, and deep ruby red with violet reflections. Nose: Fine and complex with primary delicate and discreet woody aromas. Notes of soft fruit followed by a spicy finale. After a few minutes, subtle notes of peppermint and cedar will develop. Mouth: All the crispiness of Pinot Noir with a very pleasant tannic texture which smoothly envelopes the palate. Powerful but silky tannins. Nice finale with a hint of liquorice. A promising future of complexity to look forward to on ageing.

Gevrey-Chambertin 'Les Corvees'

Gevrey-Chambertin 'Les Corvees'

Tasting Note

With a beautiful ruby red colour with raspberry reflections, the Gevrey Chambertin « les Corvees » develops aromas of red fruit, delicate floral notes like peony, and a light woody-vanilla hint. Nice body, the mouth is cherry fruit with fine tannins which give a balanced structure and a beautifully persistent finale.

Nuits-Saint-Georges 1er Cru 'Les Crots'

Nuits-Saint-Georges 1er Cru 'Les Crots'

Tasting Note

This Nuits-Saint-Georges Premier Cru « Les Crots » has a very beautiful garnet red colour. With a lovely distinctive fruity nose, it has intense notes of red fruit, spices and tobacco aromas. The mouth is generous with well-balanced ampleness, robustness and flavour. The finale is long and intensely aromatic.

Volnay 1er Cru 'Les Santenots'

Volnay 1er Cru 'Les Santenots'

Tasting Note

This Volnay 1er Cru « Les Santenots » has a lovely ruby red robe with cherry red reflections. The nose is delicately smoky and oaky with spicy notes. Pleasant fruitiness such as cherries, enhanced by mild spices like cinnamon. This charming wine has a beautifully-blended structure with good ampleness.

Chablis 1er Cru 'Les Vaucopins'

Chablis 1er Cru 'Les Vaucopins'

Vinification

Manual harvest, pneumatic press, then vinification 100% in thermoregulated stainless-steel vats.

Maturation

8 months on lees followed by bottling.

Tasting Note

Beautiful greenish-gold colour. Fresh and lovely fruit with currant, quetsche (Alsacian plum) and sweet spice aromas. Full wine, nervy and round on the palate with a fine length.

 

Corton-Charlemagne Grand Cru

Corton-Charlemagne Grand Cru

Tasting Note

It is of a pale, bright silver-gilt colour. It is elegant, complex and concentrated, with spices including ginger and cinnamon, mixed currants, iris, lily, orange. It is powerful and stout, with a very full body exalted by fine new oak.

Meursault 1 er Cru 'Les Charmes'

Meursault 1 er Cru 'Les Charmes'

Tasting Note

Beautiful gold colour. Generous and flattering, this wine reveals notes of crystallised lemon, almonds, white flowers and freshly-baked bread. The mouth is suave and velvety without heaviness, with hints of warm brioche and spices. Persistent and tasty, the finish mirrors the bouquet’s aromas.

Puligny-Montrachet 1 er Cru 'Les Garennes'

Puligny-Montrachet 1 er Cru 'Les Garennes'

Testing Note

It has a pale, bright silver-gilt colour. It is fresh and highly delicate with aromas of sweet spice,
e.g. vanilla and cinnamon, pineapple and nectarine. Generous, it is nicely fleshy with a well balanced  medium body and fine new oak.

It will go well with fish, big crustaceans, white meats in creamy sauces; also with strong cheeses. Serve at 12 C.

Domain TROTEREAU - Pierre Ragon / Loire Valley

Domain TROTEREAU - Pierre Ragon / Loire Valley Domain TROTEREAU - Pierre Ragon / Loire Valley Domain TROTEREAU - Pierre Ragon / Loire Valley

The vineyards of Quincy are situated 20km west of Bourges. Domaine TROTEREAU is a family-owned property with a succession of five generations of winemakers handed down from father to son since 1700. Pierre Ragon, the latest in this long line of winemakers, took the reins of the farm in 1973. The 14 hectare Sauvignon vineyard is entirely spread over the appellation area of Quincy. Situated on the left bank of the River Cher, the appellation extends over almost 230 hectares. It is made up of clay and limestone which is sandy and contains gravel. The semi-oceanic climate favours temperatures that are neither too low nor too high, therefore allowing the variety to develop its aromas to the full, without reducing acidity, in the event of high temperatures between the ripening of the grapes and the harvest.

Harvesting and Vinification

We harvest when the grapes have reached maturity, to allow the full expression of their aromas and limit the acidity content. 10% of our grapes are harvested by hand. After being sorted, the grapes are crushed using a pneumatic press. The grape must is then put into refrigerated settling vats for between 24 and 36 hours to clarify the juice. This is then transferred to fermentation vats. The fermentation process starts naturally because of the presence of indigenous yeasts. Throughout this stage the temperatures are monitored. The wine is then drawn off and put over fine lees for at least 4 to 6 months. The wine is only filtered if necessary.

80% of our wine is marketed for France and 25% for export (Great Britain, Japan, Ontario, Australia, etc.).

AWARDS : DECANTER 2011 : Bronze, DECANTER 2009 : Commended .

Quincy

Quincy

Tasting Note

Expressive and suave, with a nose of honey, jam and quince fruit. Seductive and well balanced with hints of orange peel and a finish of Espelette chillies. Suggested accompaniments: As an aperitif, with a sea food platter, escalope of duck foie gras with raisins, white meats, goats cheese (more specifically ‘Crottin de Chavignol’). Recommended serving temperature: between 9 and 10°C.

Exceptional wines made for exceptional people.