Wines from France

Baron Chavin AOP Bordeaux

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Composition: 100% Sauvignon Blanc.
Alcohol: 14%.
Origin: Entre-Deux-Mers and Côte de Bourg.
Soil: Gravels, clay-limestone. Terraces exposed toward the Gironde River.
Climate: Oceanic.
Winemakers notes: Its golden color and honest nose with notes of acacia and grapefruit invite you to sample this wine. Lively, lushes wine reveals aromas of brioche and hazelnut.
Tasting notes: Pale yellow with subtle green tints. On the nose, floral hints, citrus fruit, blackcurrant buds, and box tree. The palate is a combination of aromatic richness, a lemony tang, minerality, delicate acidity, a herbaceous touch and freshness. The finish is characterised by its length, its finesse and its intensity.
Serving temperature: 8 to 10° C.
Storage: 2 years.

Baron Chavin AOP Bordeaux RÉSERVE

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Composition: 60% Cabernet Sauvignon, 40% Merlot.
Alcohol: 13%.
Origin: Appellation d’Origine Protégée Bordeaux: Entre-Deux-Mers and Côte de Bourg.
Soil: Gravels, clay-limestone. Terraces exposed toward the Gironde River.
Climate: Oceanic.
Winemakers notes: Traditional vinification. Cold premaceration during four days at a temperature bellow 12° Celsius. Long fermenting time (18 days). Ageing in French oak barrels for one part of the wine and in thermo-regulated stainless steel vats for the other part. Bottling in Bordeaux.
Tasting notes: Intense color. Elegance, complexity, richness, structure. Hints of black and red currant. Fine leather notes and a subtle touch of spice.
Serving temperature: 17 to 18° C.
Storage: 5 + years.

 


Baron Chavin AOP Medoc

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Composition: 60% Cabernet Sauvignon, 40% Merlot.
Alcohol: 13%.
Soil: Gravels, clay-limestone. Terraces exposed toward the Gironde River.
Climate: Oceanic.
Winemakers notes: Traditional vinification. Cold premaceration during four days at a temperature bellow 12° Celsius. Long fermenting time (18 days). Ageing in French oak barrels for one part of the wine and in thermo-regulated stainless steel vats for the other part. Bottling at the Château.
Tasting notes: Deep ruby color. Hints of red fruit and dried flowers with note of leather and a touch of spice. Elegance, complexity, with an interesting persistence.
Serving temperature: 17 to 18° C.
Storage: 5 years.

 


Baron Chavin AOP Saint Emilion

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Composition: 60% Cabernet Sauvignon, 40% Merlot.
Alcohol: 13%.
Soil: Saint-Emilion is covered with a thick molasse layer of calcareous, argillaceous and in some places, of sandy nature.
Climate: Oceanic.
Winemakers notes: Traditional vinification. Cold premaceration during four days at a temperature bellow 12° Celsius. Long fermenting time (18 days). Ageing in French oak barrels for one part of the wine and in thermo-regulated stainless steel vats for the other part. Bottling at the Château.
Tasting notes: Showing a lovely intense color. The nose is deep, ripe and beautiful. This wine enters superbly on the palate, both ample and fat, full-bodied and complex with a superb length.
Serving temperature: 17 to 18° C.
Storage: 5 years.

 


Vallis Queyras IGP Vaucluse-Red

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Composition: 70% Grenache,30% Syrah.
Alcohol: 14%.
Origin: Vaucluse IGP, Southern Rhône Valley.
Soil: Calcareous with gravels and polished pebbles, round stones pictured on the label. These stones keep the heat of the sun and disperse it at night aiding the photosynthesis process.
Climate: Coastal Mediterranean with warm summers. The Mistral wind is an important player in the area drying the vineyards and contributing in developing sustainable and organic agriculture.
Winemakers notes: Vinified following traditional wine making method with well-controlled maceration to extract colors and aromas and avoid dry tannin extraction. Aged in stainless steel tanks for six months and 20% has been in contact with French oak.
Tasting notes: Intense ruby color. Black and red fruits, cherry, plum, cinnamon aromas on the nose. Warm, full-bodied wine, spicy, peppery, with light vanilla touches in the mouth. Melted tannin and long finish.
Serving temperature: 14 to 16° C.
Storage: 3 to 5 years.

Vallis Queyras AOP Côtes du Rhône

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Composition: 60% Grenache blanc, 30% Marsanne, 10 % Roussane.
Alcohol: 13,5%.
Soil: Calcareous with gravels and polished pebbles.
Climate: Coastal Mediterranean with warm summers.
Winemakers notes: The grapes are fermented in stainless-steel tanks fitted with state-of-the-art cooling systems in order to control, the fermentation temperature. Once fermented, the wine is stored in tanks on fine lees in order to enhance the freshness and aromatic potential. The wine remains for about half a year in these ideal maturing conditions.
Tasting notes: Pale straw colour. The palate is rich and creamy with a surprising freshness with touch of honey, floral aromas and stones fruits. This wine has a solid acidity with a long clear finish.
Serving temperature: 14 to 16° C.
Storage: 3 to 8 years.

 


Vallis Queyras AOP Côtes du Rhône

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Composition: Grenache, Syrah.
Alcohol: 13,5%.
Soil: Calcareous with gravel and polished pebbles.
Climate: Coastal Mediterranean with warm summers.
Winemakers notes: Vinified following traditional wine making methods with well-controlled maceration to extract colors and aromas and to avoid dry tannin extraction. Aged in stainless steel tanks for six months and 20% has been in contact with French oak.
Tasting notes: Deep red color. Harmonious and complex wine with spices, red fruits and rosemary aromas. Well balanced with medium tannins.
Serving temperature: 14 to 16° C.
Storage: 3 to 8 years.

 


Vallis Queyras AOP Gigondas

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Composition: Grenache Noir, Syrah, Mourvèdre.
Alcohol: 14,5%.
Soil: Different types of soils, rich in clay, terraced vineyard of calcareous soils.
Climate: Coastal Mediterranean with warm summers.
Winemakers notes: Vinified following traditional wine making method with well-controlled maceration to extract colors and aromas and to avoid dry tannin extraction. Aged in stainless steel tanks for six months and has been in contact with French oak.
Tasting notes: Intense and deep color. Complex aromas. Black and red fruits, cherry, plum, cinnamon aromas on the nose. Warm, full-bodied wine, spicy, peppery, with light vanilla touches in the mouth. Perfectly well balanced with roundness, melted tannin and long finish.
Serving temperature: 14 to 16° C.
Storage: 3 to 5 years.

 


Vallis Queyras AOP Chateauneuf du Pâpe

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Composition: Grenach, Syrah, Carignan, Mourvedre.
Alcohol: 14,5%.
Soil: Calcareous with gravels and polished pebbles, round stones pictured on the bottle label. These stones keep the heat of the sun and displace it during the night to assist in the photosynthesis process.
Climate: Mediterranean with warm summers and clear Mediterranean sea’s influences. The wind called Mistral is an important player in the area drying the vineyards and contributing in developing sustainable and organic agriculture.
Winemakers notes: Vinified following traditional wine making method with well-controlled maceration to extract colors and aromas and to avoid dry tannin extraction. Aged in stainless steel tanks for six months and 20% has been in contact with French oak.
Tasting notes: Red fruits, pepper and black olives. Warm palate with soft and round tannins.
Serving temperature: 14 to 16° C.
Storage: 5 to 15 years.

Pierre Chavin AOP Saint Emilion

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Composition: 50% Grenache, 30% Carignan, 20% Merlot.
Alcohol: 12%.
Origin: Vin de France.
Soil: Soils with clay, limestone or gravel.
Climate: Mediterranean.
Winemakers notes: Traditional vinification. Short maceration of seven days for one part of the wine, and for the other part, use of thermovinification to extract fruits and colors. Ageing in thermo-regulated stainless steel tanks.
Tasting notes: Intense color. Fruit notes slightly spicy. On the palate, round and balanced.
Serving temperature: 17 to 18° C.
Storage: 1 to 3 years.
 

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