This wine is a Bourgogne made from 100% Pinot Noir grapes sourced from select vineyards in the Côte de Nuits and Côte de Beaune regions of Burgundy. The 2013 vintage benefited from a cool spring and warm summer, allowing for slow ripening of the grapes. The wine has intense aromas of ripe cherries, liquorice and spices, with a crunchy texture, well-integrated tannins and long, refreshing finish, making it a versatile wine that pairs well with a variety of foods.

1. www.domaine-chanson.com
Mâcon
Mâcon Villages 2014
Grape Variety : Chardonnay
Soil : Clay and limestone
Site : In the South of Burgundy, in the Mâconnais. An area located
between the communes of Mâcon, Lugny and Tournus.
The Vintage 2014 : After a cold and rainy winter and a frost episode
in April, the warm and dry weather in spring was perfect for the
flowering. July and August were more demanding but the weather
improved early september A warm Indian summer settled down and
enabled a perfect maturation of the grapes. The harvest took place
mid September under a bright sunshine. The white wines develop very
pure zesty aromas mixed with floral fragrances. there. The white
wines are tense with citrus fruit aromas and a well-shaped acidity.
Tasting : Pale gold colour. Floral fragrances mixed with refreshing
aromas of citrus fruit on a hint of minerality Well balanced. Good
acidity and well-crafted minerality. Refreshing aftertaste.
Food pairing : Charcuteries, fish and all sorts of mild cheeses.

2. Domaine Christian Moreau Pere & Fils Chablis (2014)
About the Brand
The Moreau family has been rooted in the heart of Chablis since 1814. At that time JeanJoseph
Moreau founded the wine-merchant trading firm. In 1974 Hiram Walker acquired 50% of the
company and acquired the remaining shares in 1985. J. Moreau et Fils was then sold with no
member of the family remaining in the company to Boisset in Nuits-Saint-Georges. The Moreau
family retained ownership of their vineyard holdings throughout these transitions.
With the 2002 vintage, Christian Moreau Père & Fils regained their right to produce wines
sourced from their extensive vineyard holdings and market the wines under their own name.
Today, Fabien Moreau, the sixth generation of the family, is the super-star winemaker of this
beautiful Domaine in Chablis. After graduating in Oenology in Dijon and earning a MBA at
E.N.I.T.A in Bordeaux, he also studied in New Zealand.
Domaine Christian Moreau Père & Fils is committed to organic farming in all their holdings. The
Domaine owns 29.6 acres, of which approximately 13 acres are comprised of Grand Cru parcels,
including one-quarter acre in Blanchot; nine acres in Le Clos, of which almost one acre is Le Clos
des Hospices (see below); 2.5 acres in Valmur; 1.25 acres in Vaudésir. The Domaine owns the
balance of its holdings in Vaillons, a Premier Cru, Chablis and Petit Chablis. The Chablis “AC” is
their only wine that is not produced from 100% of Domaine grown fruit.
The Domaine’s vines average 45 years old; at harvest, grape picking is done by hand, from their
Chablis up to their Grands Crus. The Domaine’s Premier Crus and Grands Crus wines are vinified
up to 30-45% in wood barrels, the balance in stainless vats. Fermentation of their other wines
takes place in stainless steel vats. According to Moreau family, “Our winemaking techniques
should strive to honor the high quality of our terroir, vines and grapes, bringing out the very
best in every harvest.”
From Stephen Tanzer (Vinous Media): "Fabien Moreau has taken these wines to ever-higher
levels of precision in recent years by fine-tuning harvest dates, oak regimes and bottling times.
The Moreaus started harvesting on September 15 in 2014, then decided that the early fruit was
too high in acidity and not sufficiently ripe. They stopped for several days and then restarted on
the 22nd following rain the previous day. This is an excellent vintage here, with the wines
combining richness and firm structures for graceful development in bottle. The Moreaus also
outperformed in 2013; although they started harvesting earlier than most of their neighbors
(September 30), strict sorting of rotten grapes was essential. And as the botrytis was wet rather
than dry, they benefited from harvesting by hand. This estate was certified as organic by
Ecocert as of the 2013 vintage."
Summary
The versatile, affordable, village Chablis from Domaine Christian Moreau Pere et Fils is bright
and crisp, with the classic, taut structure and refreshing minerality that define traditional
Chablis. This is a Moreau classic!
Vinification: The winemaking techniques strive to honor the high quality of the terroir, vines
and grapes, bringing out the very best in every harvest.
All equipment, from the trailers used to transport the grape harvest to the vats themselves, has
been carefully selected so that each parcel of land can be worked separately. All harvesting is
done exclusively by hand from the Petit Chablis up to the Grands Crus.
Additional Information
The 2014 Chablis is a ripe, yet bone dry Chardonnay with crisp green apple, mineral and a
touch of saline.
Technical Details

3. Appellation: Chablisq
Winemaker: Fabien Moreauq
Sustainability: Sustainable Practicesq
Soil: Kimmeridgien calcareous clayq
Vineyard Acreage: textinputq
Avg Vine Age: 50+ yearsq
Yield: textinputq
Alcohol: >14%q
Ttl Acidity: textinputq
Residual Sugar: textinputq
Avg Production: textinputq
Sizes Available: 750ml, 1.5Lq
Pack Size: 12/750mlq
UPC Code: 0 89744-42365 8q
Varietals: 100% Chardonnayq
Wine Color: White Region: Burgundy Country: France
Blend: Chardonnay: 100%
Press Highlights
Vinous
Date: Monday, August 1, 2016 Author: Stephen Tanzer
Score: 90
Classic Chablis aromas of lemon, ginger and yeasty chicken broth. Sappy, concentrated village wine with
lovely lemony acidity giving it a distinctly penetrating quality. An excellent village wine with excellent
inner-mouth tension and complicating salinity.
Burghound
Date: Monday, February 1, 2016 Author: Allen Meadows
"There is enough reduction to suppress the underlying fruit though there is good vibrancy and freshness to
the saline and mineral-inflected middle weight flavors that terminate in a clean and dry but not really
austere finish. This should be a lovely and altogether classic villages."
Rating: 88-91 Points
Wine Spectator
Date: Friday, January 1, 2016 Author: Bruce Sanderson
Score: 90
"Precision and harmony define this white, with apple, lemon and mineral flavors, defined by the vibrant
acidity. Just a hint of green plum shows on the lingering finish. Drink now through 2020."

4. Vintner’sReserve®
kj.com
Sonoma County
Mendocino County
Monterey County
Santa Barbara County
©2015 Kendall-Jackson Winery, Santa Rosa, CA #KJ15_67373
Winemaking Philosophy
For over three decades, Kendall-Jackson has
remained relentlessly committed to producing only the
finest quality wines from grapes grown in California’s
cool, coastal vineyards. We carefully match climates
and soil types for each grape varietal, and then craft
each vineyard lot throughout the entire winemaking
process. Our proprietary approach to winemaking has
earned us our world-renowned reputation for wines
that consistently exhibit our signature rich layers of flavor,
combined with delicate balance.
Tasting Notes
“Beautifully integrated tropical flavors such as
pineapple, mango and papaya, with citrus notes
that explode in your mouth. These flavors delicately
intertwine with aromas of vanilla and honey to create
depth and balance throughout. A hint of toasted oak
and butter rounds out the long, lingering finish.”
—Randy Ullom, Winemaster
Key Points
• 100% Chardonnay
• Grown in California’s cool coastal vineyards.
–– Monterey County provides citrus and lime flavors.
–– Santa Barbara County imparts mango and
pineapple flavors.
–– Mendocino County imparts green apple notes.
–– Sonoma County adds ripe pear flavors.
• Crafted in small vineyard lots throughout the entire
winemaking process.
• Whole cluster pressed to retain the fresh fruit qualities
without the bitterness from stems and seeds.
• Fermented and aged in French and American oak barrels
for richness, toastiness and complexity.
• Sur lie aging with monthly battonage (lees stirring) for our
signature velvety texture and creamy flavor.
vintage 2014 varietal Chardonnay
Appellation: California
Composition:100% Chardonnay
Growing Regions:
50% Monterey County
30% Santa Barbara County
13% Mendocino County
7% Sonoma County
Alcohol: 13.5%
T.A.: 0.68/100ml
pH: 3.41
Statistical Information

5. S A N C E R R E
CLASSIQUE
Blanc
VIGNOBLE : Notre vignoble de Sancerre Blanc est
très morcelé. Il se situe sur les meilleures collines des
villages de Chavignol, Sainte Gemme, Ménétréol,
Amigny, Thauvenay et Sancerre.
CÉPAGE : 100 % Sauvignon.
ÂGE : La moyenne d’âge des vignes est d’environ 30 ans.
SOL : Selon les coteaux de : 40 % de calcaire
30 % de silex
30 % d’argile.
ORIENTATION : Sud, Sud-Ouest.
PRODUCTION : Elle varie selon les conditions
climatiques. Elle ne dépasse pas 68 hectolitres à l’hectare.
VENDANGES : Début octobre.
VINIFICATION : Traditionnelle en cuves inox et
émaillées thermorégulées.
CONSERVATION : Le Sancerre Blanc est un vin
qui se conserve environ 5 ans. Il est sec, fruité et se boit
frais.
ACCOMPAGNE : Il accompagne très bien les fruits
de mer, les poissons en sauce ainsi que les fromages,
particulièrement le Crottin de Chavignol.
VINEYARD: Our vineyard of Sancerre Blanc is very
parcelled out. It is located on the best hills of the villages
of Chavignol, Sainte Gemme, Ménétréol, Amigny,
Thauvenay and Sancerre.
GRAPE VARIETIES: 100 % Sauvignon.
AGE: The vines are 30 years old on average.
SOIL: Depending on the hillsides: 40 % limestone
30 % flint
30 % clay.
ORIENTATION: South, South-West.
PRODUCTION: It varies with climatic conditions,
it doesn’t exceed 68 hectolitres per hectare.
HARVESTING: Early October.
VINIFICATION: Traditional in temperature-
controlled stainless steel and enamelled vats.
CONSERVATION: The Sancerre Blanc is a wine
that can be kept for roughly 5 years. It is dry, fruity, and
best enjoyed chilled.
SERVE WITH: It is ideal with seafood, fish in
sauces, and with certain cheeses, especially the Crottin
de Chavignol goat’s cheese.
P R O P R I É TA I R E - V I T I C U LT E U R

6. Established at the foot of the Maures Massif between Vidauban
and La Garde Freinet, Château Mouresse was acquired in 2008 by
Hynde and Christophe Bouvet (photo hereunder). The surface area
of the vineyard was increased from 21 to 27 hectares (52 to 67
acres) and significant investments were made: new stainless steel
vats, bottling unit, temperature control, cask storehouse…
The Bouvet family strongly believe that the quality of their wines
depends on the implementation of ultra reasoned agriculture
methods respectful of the environment. They tend to the vines with
the greatest care, in particular through the use of organic compost
produced using horse manure from the neighbouring riding centre.
Pruning followed by careful debudding is used to control the yields
and thus ensures high quality for the grapes.
• Varietals: 45% Grenache, 30% Syrah, 20% Cinsault. 5%, Rolle.
• Nature of the soil: sand-limestone.
• Surface of the vineyard : 27 hectares (67 acres).
• Stock density: 4,000 stocks per hectare (1,620 stocks per acre).
• Average age of the vines : 20 years.
• Vinification and maturing: the grapes are picked early in the
morning when the temperature is still cool, then pressed
pneumatically. The musts are left to settle to obtain clear juice.
Temperature is controlled at 18°C during fermentation. Finally, the
wines are cooled to stop the malolactic fermentation and are left
to mature on fine dregs.
• Alcohol by vol.: 13,5° C.
• Average production: 20,000 bottles .
• Production 2015: 19,471 bottles.
• Residual sugar per litre: 3 grammes / litre.
• Ideal serving temperature: between 10°C and 12°C.
Tasting of the 2015 vintage:
Light pink-peach colour.
The nose yields intense aromas of citrus fruit
with subtle touches of white flowers.
The mouthfeel is delightful, ample and
refreshing with a harmonious balance.
CHÂTEAU MOURESSE
CÔTES DE PROVENCE ROSÉ 2015 EXCELLENCE

8. CHÂTEAU LA SAUVAGEONNE
WILD WOMAN
Coteaux du Languedoc Grenache Cinsault Syrah
DESCRIPTION
'Wild woman' is the English translation of 'Sauvageonne‘: the
château's name is a reference to the untamed, breathtaking
Pyrenean volcanic terraces it overlooks. The plots are situated
in northern-central Hérault, nestling amid the Causse du
Larzac landscape. This area experiences great temperature
variation, where distance from the sea and proximity to the
Causse brings a level of freshness during summer nights which
is conducive to slow and gradual grape ripening.
TASTING NOTES
Tender, pale bright pink with bluish tints, developing into more
orangey hints over time. The bouquet offers up intense aromas
of red fruit, blackcurrant and redcurrant as well as floral
elements (violet and rose) and citrus notes (grapefruit). This
wine has a delicate oaked dimension, developing into vanilla
and gingerbread notes. Fresh, rich and unctuous on the palate.
VINIFICATION AND MATURING
A vineyard designed for an exceptional wine and committed to
biodynamics. The care and attention put into the vineyard aims
to produce a healthy harvest with a moderate yield, enabling the
winemakers to extract the quintessence of these grapes' quality
potential. The different grape varieties are therefore harvested
separately and by hand when each reaches maximum ripeness.
Vinification is regulated to respect the specific characteristics
of the varieties and the capacities of their terroirs. The grapes
are de-stemmed, cooled to 8°C and sent to the press to extract
the rosé must. Particular attention is paid to pressing to ensure
that the highest-quality juices are retained. The juices are then
clarified to a greater or lesser extent according to the desired
aromatic profile. The fermentation process lasts for 15 to 30
days depending on the level of clarification and the temperature
applied. Mid-fermentation, some of the must is placed in 225l
barrels where it will be aged on the lees with yeast stirring for
approximately six months. Finally, after light fining, the wines
are bottled relatively early to retain their fresh and fruity
character.
* FOOD AND WINE PAIRING *
A light, aromatic wine best served at 8-10°C as an aperitif or to accompany charcuterie and grilled meats.

9. www.domaine-chanson.com
Bourgogne
Le Bourgogne
Pinot Noir 2013
Grape Variety : Pinot Noir
Soil : Clay-limestone
Site : Grapes are exclusively sourced from select vineyards in the
Côte de Nuits, from plots of Domaine Chanson and from Terroirs
located in the south of the Côte de Beaune.
The Vintage 2013 : After a very cold winter and a cool and humid
spring, the weather became really fine and warm end of July. The
sunny weather and the warm temperatures engendered a slow
ripening process of the grapes. The harvest commenced mid
September under a bright sunshine. The combination of all those
climatic factors and m eticulous vinifications have produced wines
with very pure aromas and a crunchy texture.
Tasting : Bright red colour. Intense aromas of ripe cherries mixed
with liquorice and spices. Complex and generous. Crunchy texture
and well integrated tannins. Long and refreshing aftertaste.
Food pairing : Super everyday Burgundy, ideal with braised and
roasted meats, as well as meat-sauced pastas.

10. DOMAINE DE L'AIGLE PINOT
NOIR
IGP Haute Vallée de l'Aude Pinot noir
DESCRIPTION
The Domaine de l’Aigle is located close to the village of
Roquetaillade, near Limoux in the foothills of the Pyrenees. The
estate covers some 31 hectares, with vines planted between 250
and 500 metres above sea level, making it one of the highest
vineyards in the Haute Vallée de l’Aude, and indeed the
Languedoc.
Pinot Noir vines thrive in climatic conditions similar to those of
Burgundy, where the grape originated; an oceanic climate with
continental influences, frequent rainfall and a wide
temperature range. The vines are grown in compliance with the
rules of sustainable agriculture set by Terra Vitis, with
traceability at every level and production techniques accredited
by independent inspectors.
TASTING NOTES
A ruby-red robe, with delicate flashes of copper-red.
Aromatic nose, dominated by red berries (raspberryand
cranberry).
Tender, fruity and slightlyspicy, the Domaine de l’Aigle Pinot
Noir boastssoft, smooth tannins and an exceptional structure
on the palate. A long-lasting, fruity finish.
VINIFICATION AND MATURING
The fruit is harvested by hand and transported to the winery in
small boxes. The grapes are separated from the bunches and
sorted thoroughly to remove all stems, leaves etc. The fruit
then undergoes pre-fermentation cold maceration for 5 to 8
days, with frequent cap punching. In the early stages of
alcoholic fermentation, the grape skins are punched-down,
little by little, to ensure optimal extraction of aromas and
tannins, then we move onto stirring. The maceration process
lasts around 3 weeks. The must is then lightly pressed in a
pneumatic pressing machine, separating the free-run juice
from the pressed juice. The free-run juice is cooled for 24 hours
and then transferred to the French oak barrels for 9 months of
malolactic fermentation and ageing. The wines from the
different barrels are then blended together after they have been
racked. The wine is not filtered before bottling.
* FOOD AND WINE PAIRING *
Best served at 12-14°C, an ideal match for grilled red meat, roasted poultry, fish in sauce or grilled, and fine cheeses.

11. MT Vins SAS | 41 avenue de l’île de France - 33370 Artigues-près-Bordeaux - France | mtvins@mtvins.com
CHÂTEAU TERRE BLEUE
SAINT-GEORGES-SAINT-EMILION Rouge (Red)
Ownership history:
Château Terre Bleue is a very old estate
that has been handed down from
generation to generation for over two
centuries now. Records show that a gold
medal was awarded to the wine in the
Concours Général Agricole de Paris of
1894, clear proof that qualitative
winemaking is engrained in the estate’s
history.
Vineyard location:
The estate is made up of a patchwork of
plots of land dotted all over the mediaeval
village of Saint-Georges. The great virtue of
this patchwork arrangement is that it offers
a hugely diverse range of soil types, and the
resulting wine is therefore highly complex. It
is worth noting also that some very old
vines enhance the quality of the wine.
Harvest, vinification ageing:
The grapes at Château Terre Bleue are
picked by hand. This not only helps protect
the delicate old vines, but it also enables an
initial sorting. In the winery, modern
techniques are used to make the wine and it
finishes with an ageing in oak barrels.
Tasting:
Chateau Terre Bleue is a fruit-forward wine.
The aromatic complexity shows a mix of red
fruits and violets. It is an elegant wine that is
round and fleshy in the mouth with ripe,
silky tannins.
Blend:
68% Merlot
24% Cab. Sauvignon
6% Cab. Franc
2% Malbec
Awards press:
2011: Gold Medal in
Paris WC

12. Fiche Technique V. 2015
SINCE 1763
AOC Designation : Côtes de Bordeaux – Red Wine
Estate’s surface area: 45 Ha
Grape Varieties (red wine): 75% MERLOT
15% CABERNET SAUVIGNON
10% CABERNET FRANC
Soils: 40% round, flat pebble, 30% clay-limestone, 30% fine gravel
Winemaking : Maceration fermentation on skins
Elevage in stainless steel containers Oak barrels
Annual Production: 250 000 bottles
95% sales direct export
Château Lafitte 2014, Michel Rolland Tasting:
Lovely ruby colour with dark purple tints.
The nose reveals great complexity and delicacy.
Marked by notes of ripe fruits, then evolving into spicy and roasted notes.
The attack is fleshy and smooth on the palate, the mid-palate is full-bodied but well-balanced. A good texture accompanied
by a fine liveliness, giving this wine a real ability to age.
The finish is smooth and juicy, which enables it to be appreciated relatively quickly
M. Philippe MENGIN, owner of Château Lafitte
.

13. CABERNET SAUVIGNON 2013
www.monteswines.com
CABE
SUGGESTIONS
Cellaring Recommendations: Store in a cool, dry
place at no more than 15º C (59° F) and away from
sources of light.
Recommended Serving Temperature: 17º–19º C (62º–66º F).
Decanting: Recommended for at least 30 minutes.
Food Pairing: Highly recommended with red meats,
Mongolian beef, spaghetti with Bolognese sauce, and
lambchops with Cabernet and mushroom sauce.
TECHNICAL DATA
Denomination of Origin: Colchagua Valley.
Vine Selection: Clones 46C, 169, and others.
Filtering: Cartridge filtered prior to bottling.
Vineyard Yield: 7 ton/ha (2.8 ton/acre).
Grape Varieties: 90% Cabernet Sauvignon, 10% Merlot.
Barrel Aging: 55% of the wine was aged for 12 months
in French oak barrels (1st
, 2nd
, and 3rd
use).
BASIC ANALYSIS
Alcohol 14.3º
Total Acidity (H2SO4) 3.53 g/lt.
Residual Sugar 2.55 g/lt.
pH 3.48
Volatile Acidity (C2H4O2) 0.55 g/lt.
Free S02 32 mg/lt.
Our Montes Alpha wines are made with selected grapes from our Colchagua Valley vineyards, which are irrigated via our
Sustainable Dry Farmed system developed by Aurelio Montes and his team through years of research.This has meant
not irrigating at all some vintages, which allows us to learn just the right amount of water we need to provide after the
winter rains and to reduce our water footprint by 65%, enrich the fruitiness and aromatic expression of the wine.
With its usual ruby-red color, this Cabernet Sauvignon strongly shows its Colchagua DNA with potent notes of ripe
red fruits, cherries in syrup, blackcurrants, and a touch of jam. Its 12 months in contact with French oak lent complexity
with clear dairy notes, a touch of nutmeg, and rich toast. Like the best Cabernets, a touch of tobacco is intermingled
with its fruity character.The palate is well balanced with round tannins, good general structure, and a long and elegant
finish that required diverse fermentation techniques such as a submerged cap, which allows us to extract color and
tannins very gently.
VINTAGE
Harvest Period: March 21–May 22.
Harvest Report:The 2012–2013 season was cooler than normal in all of Chile’s wine regions, which delayed the onset
of budbreak and flowering with respect to the previous season. December was rather cold and rain fell in the central
zone, resulting in a vigorous elongation of the berries, which in turn tended to make the bunches heavier.A cold January
not only delayed veraison, but extended its duration. Furthermore, precipitation put the most sensitive varieties at risk.
As is usual, it was necessary to adjust the fruit load slightly prior to veraison to ensure a harvest of greater concentration
and healthy fruit. February presented days with high spikes in temperature that accelerated ripening to a certain degree,
although the harvest extended at least a week longer than it did in 2012.
VINEYARD
The Cabernet Sauvignon vineyards destined for Montes Alpha are located in the Colchagua Valley, primarily at our Finca
Apalta, with additional contributions from our Marchigüe property.These two areas have soils of granitic origin at
differing degrees of decomposition. Both have considerable variation in the clay content, depth, and organic matter.
Apalta is very heterogeneous. Some sectors are highly influenced by the river, while others are more by affected material
that has broken off from the mountains above.The soils are generally deep in the flat areas and thinner at the foot of the
mountains and at higher elevations.The Cabernet Sauvignon is preferably planted on ground that is flat or has a slight
slope, where the soil is deeper and has a moderate capacity for moisture retention.The wines from Apalta offer very good
aromatic expression with much elegance and complexity as well as intense colors.The topography of the Marchigüe
property is much flatter, and its rolling hills are lower.The soils are shallow, and in some cases are no more than 60 cm
deep with medium clay content and a high capacity for water retention.The Cabernet Sauvignon vineyards are located on
the flat lands with a high percentage of rounded stones and little clay content. Our Cabernet Sauvignon vineyards are
planted to a density of 5,555 plants/hectare (2,250 pl/acre) and are double guyot managed for approximate yields of
7,000 kg/ha (2.8 ton/acre).
ineyards which are irrigated via

14. CROZES-HERMITAGE
« SIGNATURE » Red 2010
Vineyard:
Location: These vines are situated on the hills around Mercurol, Pont de
l’Isère, Beaumont and Monteux.
Soil: Chalky-clay, composed by round pebbles from Rhone on alpine diluvium.
Yield: 45 hectoliters a hectare
Grape varietal: 100% Syrah, planting density close to 4500 vines a hectare
Winemaking: After harvesting and destemming, the vinification is made in
concrete vats prior to a early bottling in order to keep all the fruity taste up
and highlight the freshness of this wine.
Ageing: 5 to 10 years
Tasting Notes:
Appearance: deep garnet color
Nose: candied black fruit reminding the ripeness of the grapes, highlighted by
a hint of licorice, a very rich bouquet of aromas.
Palate: Dominated by black currants flavor, the silky tannins bring a spicy note
at the end. Expressive and full bodied, this gourmand wine pushes to
consumption.
Award:
-92/100 Wine Spectator review (September 2012):
“This has flesh and drive, showing solid depth to the steeped blackberry and black
currant fruit, liberally laced with ganache and charcoal notes. The long, muscular finish
has nice tarry cut. Best from 2013 through 2018”.

15. CHATEAU L'HOSPITALET LA
RESERVE RED
Coteaux du Languedoc la Clape Syrah Grenache
Mourvedre
DESCRIPTION
Situated on the coast, Château de l’Hospitalet looks down on
the Mediterranean from a height of a hundred metres. Having a
semi-arid Mediterranean climate with mild winters, the
vineyard enjoys exceptional climatic conditions: the quantity of
sunshine and the heat stored during the day by the limestone
and released to the grapes at night, and the effect of the
Mediterranean which reduces temperature differences and the
altitude which counteracts the summer heat.
Two types of soil contribute to the generosity, aromatic
complexity and livelinessand freshness of this cuvée: the
Gargasian marl-limestone at the foot of the cliff isrich in fossils
and provides water to the vine stocks all through summer in
spite of the absence of summer rain; and the red
Mediterranean soil from the Barremian period, formed on
compact grey-blue limestone and reclaimed from the garrigue,
enables the production of rich and concentrated wines. The
grapes are cultivated using sustainable methods that respect
the Terra Vitis procedure, guaranteeing the traceability of
growing practices which are verified by an independent body.
TASTING NOTES
Château l’Hospitalet La Réserve red has a deep ruby-red
colour.
Soft and balanced in the mouth, this cuvée has the generous
fruitiness of jam, black cherries and red currants accompanied
with notes of liquorice, gingerbread and grilled notes.
Complex and aromatic, this wine offers fine tannins.
Elegant and tasty, it is ready to drink now or at any time in the
next ten years.
VINIFICATION AND MATURING
This vineyard was designed to achieve a high level of quality. All
the wine-growing decisions are geared toward this, from the
choice of stocks at planting to the North-South orientation of
the rows (to benefit more effectively from the light), and the
choice of training method with short pruning (Royat cordon) on
trellises.
Yields are moderate, about 35 hl/ha, and we obtain ripe, healthy
and concentrated grapes that easily yield up their colour and
aromas in the fermentation and maceration phase as
theyripenslowly.
The grapes are harvested manually when they have reached
optimal ripeness and taken to the cellar in wooden tubs. Some
of the Syrah is vinified using carbonic maceration. The
Grenache and the Mourvèdre are destemmed and placed in
stainless steel vats with a regulated temperature for traditional
maceration over a period of 20 to 25 days. The different grape
varieties are vinified separately.
At the end of the winter, the wines are racked, blended and
placed in 225 litre barrels in the barrel cellar of Château
l’Hospitalet for a period of 12 months.
* FOOD AND WINE PAIRING *
Serve at 18°C with red meat, fowl or mature cheese.