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Category : AOP Côtes du Rhône

CAZE BLANQUE SAUVIGNON / White

Caze Blanque

IGP Pays d’Oc
Sauvignon

 

Terroir

South of France-10 km from Nîmes, Roman city.
Old terrace covered with clay and limestone colluvium.

 

Grape Variety

Sauvignon.

 

Winemaking

Peliculous maceration.

 

Tasting Notes

Pale yellow and brilliant color, crossed by green reflections. Nose of boxwood and citrus type pomelos. The finish is characterized by mineral notes. Fresh wine.
As an accompaniment: Seafood platter, grilled fish and prawns.

 

Ageing Potential

Ready to drink.

 

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Caze Blanque

IGP Pays d’Oc
Sauvignon

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Terroir

South of France-10 km from Nîmes, Roman city.
Old terrace covered with clay and limestone colluvium.

Grape Variety

Sauvignon.

Winemaking

Peliculous maceration.

Tasting Notes

Pale yellow and brilliant color, crossed by green reflections. Nose of boxwood and citrus type pomelos. The finish is characterized by mineral notes. Fresh wine.
As an accompaniment: Seafood platter, grilled fish and prawns.

Ageing Potential

Ready to drink.

caze-blanc-sauvignon-blanc

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ROUGE
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ROUGE CHARTREUSE / Rosé

Rouge Chartreuse Rosé

AOP Côtes du Rhône

 

Terroir

51hl per hectare from 100 hectares.
Loess soils.

 

Grape Varieties

40% Grenache, 40% Syrah & 20% Cinsault.

 

Winemaking

Destemmed grapes, bled juices on fresh harvest, cold setting, low-temperature fermentation at 16°c.

 

Tasting Notes

Bright Pale Pink. The nose is intense with floral fragrances blending with small red fruit. Smooth syrupy mouth with small red fruit. This wine can be enjoyed on its own or will go beautifully with hors d’oeuvres, charcuterie and barbecues. Serve at 10°c. 

 

Ageing Potential

Ready to drink now. 

 

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Rouge Chartreuse Rosé

AOP Côtes du Rhône

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Terroir

51hl per hectare from 100 hectares.
Loess soils.

Grape Varieties

40% Grenache, 40% Syrah & 20% Cinsault.

Winemaking

Destemmed grapes, bled juices on fresh harvest, cold setting, low-temperature fermentation at 16°c.

Tasting Notes

Bright Pale Pink. The nose is intense with floral fragrances blending with small red fruit. Smooth syrupy mouth with small red fruit. This wine can be enjoyed on its own or will go beautifully with hors d’oeuvres, charcuterie and barbecues. Serve at 10°c. 

Ageing Potential

Ready to drink now. 

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CHAPITRE / Rose

Chapitre

AOP Côtes du Rhône

Terroir

51hl per hectare from 100 hectares.
Loess soils.

 

Grape Varieties

40% Grenache, 40% Syrah & 20% Cinsault.

 

Winemaking

Destemmed grapes, bled juices on fresh harvest, cold setting, low-temperature fermentation at 16°c.

 

Tasting Notes

Bright Pale Pink. The nose is intense with floral fragrances blending with small red fruit. Smooth syrupy mouth with small red fruit. This wine can be enjoyed on its own or will go beautifully with hors d’oeuvres, charcuterie and barbecues. Serve at 10°c. 

 

Ageing Potential

Ready to drink now. 

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Chapitre

AOP Côtes du Rhône

Terroir

51hl per hectare from 100 hectares.
Loess soils.

Grape Varieties

40% Grenache, 40% Syrah & 20% Cinsault.

Winemaking

Destemmed grapes, bled juices on fresh harvest, cold setting, low-temperature fermentation at 16°c.

Tasting Notes

Bright Pale Pink. The nose is intense with floral fragrances blending with small red fruit. Smooth syrupy mouth with small red fruit. This wine can be enjoyed on its own or will go beautifully with hors d’oeuvres, charcuterie and barbecues. Serve at 10°c. 

Ageing Potential

Ready to drink now. 

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PRÉFÉRENCE / Rosé

Préférence

AOP Costières de Nîmes

 

Terroir

The soils are highly tipycal of the appellation with large smooth stones from alluvial deposists from the Rhone and Durance rivers on a clay-limestone subsoil.

 

Grape Varieties

The varieties are typical of the appellation: 75% Grenache and 25% Syrah

 

Winemaking

The grapes are harvest at optimal maturity and always destem. After a cold maceration form 4 to 7 hours for obtain the good colour intensity, the liquid is racked from the tank. The alcohol fermentation begins after a cold settling on control temperature in order to favour the fruit expression

 

Tasting Notes

Purple tints robe, intense nose of little red fruits, raspberries and blackberries. Ample and generous mouth. Enjoy with white meat and barbecues. Serve at around 10°C.

 

Ageing Potential

Ready to drink now.

 

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Préférence

AOP Costières de Nîmes

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Terroir

The soils are highly typical of the appellation with large smooth stones from alluvial desposits from the Rhone and Durance rivers on a clay limestone subsoil.

Grape Varieties

The varieties are typical of the appellation: 75% Grenache and 25% Syrah.

Winemaking

The grapes are harvest at optimal maturity and always desterm. After a cold maceration from 4 to 7 hours for obtain the good colour intensity, the liquid is racked from the tank. The alcohol fermentation begins after a cold setting on control temperature in order to favour the fruit expression.

Tasting Notes

Purple tints robe, intense nose of little red fruits, raspberries and blackberries. Ample and generous mouth. Enjoy with white meat and barbecues. Serve at around 10°C.

Ageing Potential

Ready to drink now.

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DOMAINE ESPERANCE / Red

Domaine Espérance-Clos de Charmie

AOP Côtes du Rhône

 

Terroir

Hillsides of silty and sandy soil.
30-40 hl/Ha.

 

Grape Varieties

60% Syrah
30% Grenache
10% Marselan

 

Winemaking

Selection divided into parcels.
Optimal maturity.
Destemmed grapes.
Long maceration in steel vats with temperature control (around 1 month). Extraction of the colour and structure.

 

Tasting Notes

Deep robe with purple tints. Structured wine with complex spicies aromas of black fruits (black cherries, blackcurrant, violet).
Toasty notes, good tannins.
Ample, generous and silky palate with round and smooth final.

 

 

Ageing Potential

Ready to drink now. Can be kept for 5 years.

 

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Domaine Espérance-Clos de Charmie

AOP Côtes du Rhône

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Terroir

Hillsides of silty and sandy soil.
30-40 hl/Ha.

 

Grape Varieties

60% Syrah
30% Grenache
10% Marselan

Winemaking

Selection divided into parcels.
Optimal maturity.
Destemmed grapes.
Long maceration in steel vats with temperature control (around 1 month). Extraction of the colour and structure.

 

Tasting Notes

Deep robe with purple tints. Structured wine with complex spicies aromas of black fruits (black cherries, blackcurrant, violet).
Toasty notes, good tannins.
Ample, generous and silky palate with round and smooth final.

 

Ageing Potential

Ready to drink now. Can be kept for 5 years.

 

chapitre-cdr-rouge

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TERRES VIVES CHARDONNAY / White

Terres Vives

IGP Pays d’Oc
Chardonnay

Terroir

Pebbly and clay-limestone soil. Terres Vives, our cuvee with no Added Sulphites has been produced in the respect of Vineyards and People.

 

Grape Variety

Chardonnay.

 

Winemaking

Direct pressing, maturation on fine lees.

 

Tasting Notes

Beautiful length, riped an slighty acid pineapple and pear aromas.
To be enjoyed now.

 

 

 

 

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Terres Vives

IGP Pays d’Oc
Chardonnay

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Terroir

Terres Vives, our cuvee with no Added Sulphites has been produced in the respect of Vineyards and People. Pebbly and  clay-limestone soil.

Grape Variety

Chardonnay.

Winemaking

Direct pressing, maturation on fine lees.

Tasting Notes

Beautiful length, riped and slighty acid pineapple and pear aromas.
To be enjoyed now.

caze-blanc-sauvignon-blanc

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TERRES VIVES CINSAULT / Rose

Terres Vives

IGP Pays d’Oc
Cinsault

 

Terroir

Our Cuvee Terres Vives with no added Sulphites has been produced in the respect of Vineyards and People. Pebbly and clay-limestone soil.

 

Grape Variety 

Cinsault.

 

Winemaking

Direct Pressing, maturation on fine lees.

 

Tasting Notes

Pleasant mouth with fresh red fruits aromas.
To be enjoyed now.

 

 

 

 

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Terres Vives

IGP Pays d’Oc
Cinsault

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Terroir

 Terres Vives, our cuvee with no Added Sulphites has been produced in the respect of Vineyards and People. Pebbly and clay-limestone soil.

Grape Variety 

Cinsault.

Winemaking

Direct pressing, maturation on fine lees.

Wine Tasting

Pleasant mouth with fresh red fruits aromas.
To be enjoyed now.

 

caze-blanc-sauvignon-blanc

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CROZES-HERMITAGE SYRAH / Red

Crozes-Hermitage

AOP Crozes-Hermitage

 

Terroir

Northern Côtes du Rhône, left bank, this appellation spreads over 11 vilalges surrounding Tain-l’Hermitage.
Granite, fluvio-glacial alluvium. Continental with Mediterranean influence. 45hl per ha/ 2,4 T per acre. 1200 ha – 990 ha for red.

 

Grape Variety

Syrah.

 

Winemaking

Careful selection of grapes depending of grapes depending on the origin, the maturity and the quality of the grapes.
All grapes are destemmed. Vatting at controlled temperature.

 

Elevage

Partiel en cuve pour conserver la pureté et la fraîcheur du fruit et en fûts de chêne français pour affiner la structure du vin.

 

Tasting Notes

Deep red colour with purple tints.
Intense red and black fruit aromas. This wine is very expressive and reveals an intense fruit maturity, a vintage characteristic.
The mouthfeel shows a nice richness, with volume and coated tannins.
The aromatic palette goes from fruit mixed with spices to torrefaction notes.
Serve at 16-18°C / 60 F° – Perfect with herb roast poultry,
«ardéchoise» cooked pork meats, or red meat.

 

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Crozes-Hermitage

AOP Crozes-Hermitage

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Terroir

Northern Côtes du Rhône, left bank, this appellation spreads over 11 vilalges surrounding Tain-l’Hermitage.
Granite, fluvio-glacial alluvium.
Continental with Mediterranean influence.
45hl per ha/ 2,4 T per acre.
1200 ha – 990 ha for red.

Grape Variety

Syrah.

Winemaking

Careful selection of grapes depending of grapes depending on the origin, the maturity and the quality of the grapes.
All grapes are destemmed. Vatting at controlled temperature.

Tasting Notes

Deep red colour with purple tints.
Intense red and black fruit aromas. This wine is very expressive and reveals an intense fruit maturity, a vintage characteristic.
The mouthfeel shows a nice richness, with volume and coated tannins.
The aromatic palette goes from fruit mixed with spices to torrefaction notes.
Serve at 16-18°C / 60 F° – Perfect with herb roast poultry,
«ardéchoise» cooked pork meats, or red meat

chapitre-cdr-rouge

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HAUT DE BUISSON / Rosé

Haut de Buisson

Côtes du Rhône

 

Terroir

51hl per hectare from 100 hectares.
Loess soils.

 

Grape Varities

40% Grenache, 40% Syrah & 20% Cinsault.

 

Winemaking

Destemmed grapes, bled juices on fresh harvest, cold settling, low-temperature fermentation at 16°C.

 

 

Tasting Notes

Bright pale pink. The nose is intense with floral fragrances blending with small red fruit. Smooth syrupy mouth with small red fruit. This wine can be enjoyed on its own or will go beautifully with hors d’oeuvres, charcuterie and barbecues. Serve at 10°C.

 

Ageing Potential

Ready to drink now.

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Haut de buisson

AOP Côtes du Rhône

Terroir

51hl per hectare from 100 hectares. Loess soils.

Grape Varieties

40% Grenache, 40% Syrah & 20% Cinsault

Winemaking

Destemmed grapes, bled juices on fresh harvest, cold settling, low-temperature fermentation at 16°C.

Tasting Notes

Bright pale pink. The nose is intense with floral fragrances blending with small red fruit. Smooth syrupy mouth with small red fruit. This wine can be enjoyed on its own or will go beautifully with hors d’oeuvres, charcuterie and barbecues. Serve at 10°C.

Agein Potential

Ready to drink now.

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DOMAINE DU MAS DE LA TOUR / Rosé

Domaine du Mas de la Tour

AOP Costières de Nîmes

Terroir

The soil is typical for the Appellation with smooth stones from alluvial deposits from the Rhone and Durance rivers. Limestone and clay soil.

 

Grape Varieties

The planted grape varieties is typical of the Appellation: : 75% Grenache and 25% Syrah.

 

Winemaking

Harvest at optimal maturity and always destemmed. After a cold maceration from 4 to 7 hours to obtain the good colour intensity, the liquid is racked from the tank. The alcohol fermentation begins after a cold settling on control temperature in order to favour the fruit expression.

At the end of the alcoholic fermentation, the wines are racked twice and then assembled. They are then racked in refrigerated tank during 4 months.

 

Tasting Notes

Very intense rose-petal robe. The nose develops citrus  and peach aromas.  The mouth is vivid and well balanced.
Serve at around 10°C.
Accompaniment advice: barbecues, cold meat and exotic meal.

 

Ageing Potential

To be enjoyed within a year of bottling.

 

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Domaine du Mas de la Tour

x”]

AOP Costières de Nîmes

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Terroir

The soil is typical for the Appelllation with smooth stones from alluvial deposits from the Rhone and Durance rivers. Limestone and clay soil.

Grape Varieties

The planted grape varieties is typical of the Appellation: 75% Grenache et 25% Syrah.

Winemaking

Harvest at optimal maturity and always destemmed. After a cold maceration from 4 to 7 hours to obtain the good colour intensity, the liquid is racked from the tank. The alcohol fermentation begins after a cold settling on control temperature in order to favour the fruit expression.

At the end of the alcoholic fermentation, the wines are racked twice and then assembled. They are then racked in refrigerated tank during 4 months.

Tasting Notes

Very intense rose-petal robe. The nose develops citrus and peach aromas. The mouth is vivid and well balanced. Serve at around 10°C.

Accompaniment advice: barbecues, cold meat and exotic meal.

Ageing Potential

To be enjoyed within a year of bottling.

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