We we will be looking forward to meet you on
November, the 3rd, the 4th and the 5th, 2011 in Hong Kong
at the Hong Kong International Wine & Spirits fair
Meet us at the Hong Kong convention and exhibition centre.
10.18.2011
Domaine de LARYBERE - Cuvée l'absolu - Bergerac 2008
Domaine de LARYBERE - Cuvée l'absolu - Vintage 2008
Bergerac - Red wine
Estate's storySoil of gravel and sand, rich in alluvial deposit.
Temperate year. Cool and wet spring, especially April and summer time. Sunny in September & October.
Wine Making Process
75% Merlot
20 % Cabernet franc
5% Cabernet sauvignon.
The harvest occurs by the end of September and beginning of October under good conditions.
36 hl per hectare
Vinification
Maceration at 6°Celsius during 4 to 5 days. 40 days fermentation in vats.
Malolactic fermentation during spring.
Ageing14 months in 2 years old barrels
Light filtration.
Tasting Deep red colour, dark and dense, still bright. Elegant aromas of red and black candied fruits, delicate flavour of wood and vanilla, notes of smoked. Spicy mouth, also soft and round, well- structured and well-balanced. Very nice finish.
His character is expressed through red meat, duck and cheese.
Distinctions
- Vinalies awards : Nationales & Internationales
2010.
- Guide Hachette 2011: Punch of heart.
9.26.2011
Château Pontet Teyssier 2009 - Red wine
Château Pontet Teyssier - Vintage 2009
Saint Emilion Grand Cru - Red wine
Estate's story
The 7 hectares of vineyard of Château Pontet Teyssier are in the plain, down to Saint Emilion village. Owner: Florence Excoffier - 7 hectares
Soil: Siliceous, sandy
Wine Making Process
96 % Merlot – 4 % Cabernet
Exposition East/ West
Age of the vineyard: 45 years old
Vinification
Picking of the very ripe and healthy grapes. Traditional methods vinification, Raisin grazed, trampled, put in fermentation tanks with pre-fermentation cold for 2 days (depending on vintage), fermentation between 22 and 30 ° for 2 to 3 weeks after tasting. Draining and malolactic fermentation in vats. Natural Yeast.
Soil: Siliceous, sandy
Wine Making Process
96 % Merlot – 4 % Cabernet
Exposition East/ West
Age of the vineyard: 45 years old
Vinification
Picking of the very ripe and healthy grapes. Traditional methods vinification, Raisin grazed, trampled, put in fermentation tanks with pre-fermentation cold for 2 days (depending on vintage), fermentation between 22 and 30 ° for 2 to 3 weeks after tasting. Draining and malolactic fermentation in vats. Natural Yeast.
Growing
In oak barrels (100%) during 12 months -Traditional racking-Blending before the bottling.
Tasting
His character is expressed through red meat and strong cheese.
9.08.2011
Château du Rioucreux 2006 - Red
Château du Rioucreux- Vintage 2006
AOC Côtes de Bourg - Red wine
The domain is located in the coast of Village, in the middle of beautiful landscapes with this line of hillsides which dominates the wide river, its islands and the plain of the Médoc. Jacques BURATTI, as well as his wife stemming from wine grower's family, are the owners of the castle of Rioucreux. Jacques BURATTI brings all the necessary care, looking for his wine perfection. The zero defect is its ambition, which it expresses simply by saying to himself that with about ten hectares we have no right to make mistakes.
Wine making process
Surface: 15.5 hectares
Soil: Gravel and clay
Age of vine : 25 years
70% Merlot
25% Cabernet Franc
5% Malbec
Vinification
Picking of the very ripe and healthy grapes. Traditional methods vinification, all the tanks are equipped with Thermoregulation. Raisin grazed, trampled, put in fermentation tanks with pre-fermentation cold for 2 days (depending on vintage), fermentation between 22 and 30 ° for 2 to 3 weeks after tasting. Draining and malolactic fermentation in vats. Natural Yeast.
Growing
Ageing: partially in vats and barrels (20%).Growing
Tasting
Deep red garnet colour, fine nose, of ripe fruits aromas, fine and silky tanins, elegant and aromatic.
Vintage 2006
2,95 €/bt
Price HT in Euros / Bt 750 ml / Ex Works
Valid until 30/09/2011
For one pallet minimum= 600 bottles
While stock last 12 bt CardboardTerms payment: deposit with order - T/T
8.26.2011
Château Pontet Teyssier 2008 - Red wine
Château Pontet Teyssier - Vintage 2008
Saint Emilion - Red wine
Estate's storyOwner: Florence Excoffier - 7 hectares
Soil: Siliceous, sandy
Wine Making Process
100% Merlot
Exposition East/ West
Age of the vineyard: 45 years old
Vinification
Picking of the very ripe and healthy grapes. Traditional methods vinification, Raisin grazed, trampled, put in fermentation tanks with pre-fermentation cold for 2 days (depending on vintage), fermentation between 22 and 30 ° for 2 to 3 weeks after tasting. Draining and malolactic fermentation in vats. Natural Yeast.
Soil: Siliceous, sandy
Wine Making Process
100% Merlot
Exposition East/ West
Age of the vineyard: 45 years old
Vinification
Picking of the very ripe and healthy grapes. Traditional methods vinification, Raisin grazed, trampled, put in fermentation tanks with pre-fermentation cold for 2 days (depending on vintage), fermentation between 22 and 30 ° for 2 to 3 weeks after tasting. Draining and malolactic fermentation in vats. Natural Yeast.
Growing
In oak barrels (100%) during 12 months -Traditional racking-Blending before the bottling.
Tasting
Beautiful deep red color. Aroma of stewed prunes, dried fruits, spicy notes of pepper and clove. His character is expressed through red meats, some poultry such as duck or even fresh mushrooms and strong cheese.
Château Lafite Monteil 2009 - Red
Château Lafite Monteil - Vintage 2009
Bordeaux Supérieur - Red wine
Estate's Story
The vineyard of the Château Lafite Monteil was created in the XIX Century by his famous owner, Gustave Eiffel, the illustrious architect of the famous tower who had already known the magic of these privileged Lands. It is one of more beautiful and more prestigious properties of the appellation. Located in Salleboeuf, a small village, in about 15 kilometers from Bordeaux, in the heart of the Northeast zone of “Entre Deux Mers” area (between two rivers, the Garonne and the Dordogne). Mr. Enjalbert, the new owner, bought with his wife, the estate for one year. This experimented wine grower learnt the various techniques of the wine by travelling through the French and European wine-producing regions. Fascinated by his job, he has heart to produce a wine with the biggest care. Raised in the tradition of Bordeaux, this 2009 expresses harmoniously, with discretion: the discreet wooded underlines, the notes of crystallized red berries, the round mouth persists on the fruity by making a soft and fresh impression at once.
Wine making process
Of the 2009 vintage, we have produced 15000 cases of 6
From an harvest composed of :
60% Merlot
38% Cabernet Sauvignon
1% Cabernet Franc
1% Malbec
Mechanical harvest with sorter and second sorting at the cellar.
Phenolic aturity reached- Sunny and dry weather.
Traditional vinification with 22 days of maceration under marc with wood chips.
Tasting notes
Red ruby colour, fruity nose, berries aromas, round and fruty flavours with fine tanins and long percistence in the mouth.
Red ruby colour, fruity nose, berries aromas, round and fruty flavours with fine tanins and long percistence in the mouth.
8.24.2011
La closerie de Malescasse 2007 - Red
La Closerie de Malescasse Vintage 2007
AOC Haut Médoc - Red wine
Estate's Story
Estate's Story
The vineyard surrounding the château is situated on one of the best gravelly hilltops to be found between Margaux and St Julien Beychevelle. This exceptional quality growing area, with deep and well drained soil, enjoys favorable conditions to make a delicate wine: climate tempered by the proximity of the river, a noble "terroir", proven technical input and, most important, the respect and “savoir-faire” of the specialists. Since 1824, Château Malescasse is aware of the necessity to create complicity between Man and Nature to make a fine wine. Wine making process
37 hectares
35% Merlot
55% Cabernet Sauvignon
10% Cabernet Franc
Soil: Sand and gravel deposited Garonne is home for over 600000 years on a substrate of limestone Aquitanian.
Age of vine : 20 years
Age of vine : 20 years
Ageing: Traditional in oak barrels, 30% new wood each year.
5000 cases are produced every year.
Tasting notes
Tasting notes Deep red ruby colour, fine nose, ripe fruits aromas, vanilla tints, powerful, aromatic and elegant; fine and sliky fine tanins.
Medals
Gold - Bordeaux competition
Medals
Gold - Bordeaux competition
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