Wine ranges produced in France

Placeholder

CARPE HORAM ROSÉ

9,90

CARPE HORAM ROSÉ
More details on the store page

Grape varieties: Cinsault, Syrah, Grenache

Vinification: Alcoholic fermentation between 16 and 17°. Maceration from 4 to 6 hours

Tasting: The colour is clear, vine peach. The nose is aromatic, with citrus fruits on the first nose and raspberry on the second. On the palate, we find all the aromas discovered on the nose which are amplified.

Recommended with: Aperitifs, summer starters, evening wine and with friends.

Comtesse de Saint-Martin

Cuvée vieilles vignes White 2015

27,90

Comtesse de Saint-Martin
More details on the store page

Bordeaux shaped bottle

GRAPE VARIETIES : Clairette | Ugni-blanc | Rolle

SOIL : Clay and Sandstone

YIELD : 25 hl per hectare

WINE MAKING : Harvested by hand | Short skin contact for 3 to 4 hours, then pressing | Fermentation at 13°C | 12 months ageing, 70% in underground rock tanks, and 30% in oak barrels.

TASTING NOTES : Bright golden colour | Delicate aromas of white flowers, jasmine with oak influence | Silky on the palate with a final touch of white pepper and gingerbread.

TASTING ADVICE : With sea food, lobsters, clams, fish casserole | Also with Roquefort cheese.

Wine temperature: 8° to 10°C

Wine tasting by Adeline de Barry

Comtesse de Saint-Martin

Cuvée vielles vignes Red 2015 (75cl)

29,90

Comtesse de Saint-Martin
More details on the store page

Bordeaux shaped bottle, also in magnum or jeroboam sizes.

GRAPE VARIETIES : Grenache | Syrah | Carignan

SOIL : Clay and Sandstone

YIELD : 25 hl per hectare

WINE MAKING : Harvested by hand | 25 to 30 days fermentation at 25/27°C | 12 months ageing, 70% in underground rock tanks ,and 30% in oak barrels.

TASTING NOTES : Intense carmine purple colour | Fine nose of black fruit, gingerbread and liquorice | Notes of peppermint and cocoa | Complex and elegant palate with velvety tannins.

TASTING ADVICE : With wild duck cooked with fresh figs | With a tournedos Rossini or an oven-cooked pheasant | Also with a soft chocolate cake
Wine temperature: 15° to 17°C

Wine tasting by Adeline de Barry

ETERNELLE FAVORITE

Cru Classé Rosé 2017 (75cl)

20,90

ETERNELLE FAVORITE
More details on the store page

GRAPE VARIETIES : Tibouren | Carignan | Grenache

A rosé to delight women: Pale peach pink | An attractive fresh aroma with a complex nose of citrus, white peaches, jasmine and liquorice | Soft aromatic fruit with a strong appeal to the senses | A strong first impression, full of delicate fruity flavours | Long and powerful finish of grapefruit and passion fruit.
A wine for every moment, to let you see ‘La vie en rose!’

Wine tasting by Adeline de Barry

Eternelle Favorite

Cru Classé Rosé 2017 (150cl)

50,90

Eternelle Favorite
More details on the store page

GRAPE VARIETIES : Tibouren | Carignan | Grenache

A rosé to delight women: Pale peach pink | An attractive fresh aroma with a complex nose of citrus, white peaches, jasmine and liquorice | Soft aromatic fruit with a strong appeal to the senses | A strong first impression, full of delicate fruity flavours | Long and powerful finish of grapefruit and passion fruit.

A wine for every moment, to let you see ‘La vie en rose!’

Wine tasting by Adeline de Barry

GRANDE RESERVE

Cru Classé White 2016 (75cl)

18,90

GRANDE RESERVE
More details on the store page

GRAPE VARIETIES : Clairette | Rolle | Ugni-blanc

SOIL : Clay and Sandstone

YIELD : 40 hl per hectare

WINE MAKING : Mechanical night harvesting | 3 to 4 hours skin contact, then pressing | Fermentation at 15 to 17°C | Ageing in the underground cellar carved in the rock.

TASTING NOTES : Pale gold with green brilliant tints | Complex and fine nose: acacia honey, apricot, becoming pineapple and candied orange | Pleasant aromatic palate with notes of nectarine | Long lasting and sweet finale of white peach.

TASTING ADVICE : Aperitif Wine | With fish cooked in casserole,or broiled, or a fish mousse | With goat cheeses and desserts.>

Wine temperature: 8° to 10°C

Wine tasting by Adeline de Barry

GRANDE RESERVE

Cru Classé Rosé 2017 (75cl)

17,90

GRANDE RESERVE
More details on the store page

GRAPE VARIETIES : Grenache | Tibouren | Cinsault | Carignan | Syrah

SOIL : Clay and Sandstone

YIELD : 40 hl per hectare

WINE MAKING : Mechanical night harvesting | 6 hours skin contact, then pressing | Fermentation at 15 to 17°C | Ageing in the underground cellar carved in the rock.

TASTING NOTES : Pale pink peach-lychee colour | Explosive and complex aromas of cherries, wild strawberries and pineapple | On the palate: fresh acidity with expressive notes of blood orange and aniseed.

TASTING ADVICE : With white meat, veal scallop cooked with tarragon, young lamb | With Steamed vegetables | With poached salmon.

Wine temperature: 8° to 10°C.

Wine tasting by Adeline de Barry

GRANDE RESERVE

(75cl)

19,90

GRANDE RESERVE
More details on the store page

GRAPE VARIETIES : Cabernet Sauvignon | Grenache | Syrah | Mourvèdre

SOIL : Clay and Sandstone

YIELD : 40 hl per hectare

WINE MAKING : Mechanical night harvesting | Fermentation for 25 to 30 days | Ageing in the underground cellar carved in the rock.

TASTING NOTES : Dark red with ruby taint | Intense cherry, black currant bouquet with a touch of cocoa and licorice. | Light attack, complex palate with black fruit, fine tannins. Long-lasting and expressive finale of black pepper and blackberry.

TASTING ADVICE : With an Entrecôte or a sirloin steak | With a pheasant or a rabbit ‘à la Royale’ | With a meat in gravy

Wine temperature: 15° to 17°C.

Wine tasting by Adeline de Barry

N°2

N2 Rosé 2017 (75cl)

12,90

N°2
More details on the store page

GRAPE VARIETIES : Tibouren | Grenache | Cinsault | Syrah | Carignan

SOIL : Clay and Sandstone

YIELD : 40 hl per hectare

WINE MAKING : 4 to 6 hours skin contact | Fermentation between 16 and 17° C | Ageing in the underground cellar carved in the rock.

TASTING NOTES : Pale petal pink | Fragrant nose, strawberry and ripe apricots | Fresh mouth full with notes of citrus (grapefruit,lime) and mint.

TASTING ADVICE : As an Aperitif | With Provençal cuisine | With grilled meat and mixed salads

Wine temperature: 10° to 12°C

Wine tasting by Adeline de Barry