www.domaine-chanson.com

Mâcon

Mâcon Villages 2014Grape Variety : Chardonnay

Soil : Clay and limestone

Site : In the South of Burgundy, in the Mâconnais. An area locatedbetween the communes of Mâcon, Lugny and Tournus.

The Vintage 2014 : After a cold and rainy winter and a frost episodein April, the warm and dry weather in spring was perfect for theflowering. July and August were more demanding but the weatherimproved early september A warm Indian summer settled down andenabled a perfect maturation of the grapes. The harvest took placemid September under a bright sunshine. The white wines develop verypure zesty aromas mixed with floral fragrances. there. The whitewines are tense with citrus fruit aromas and a well-shaped acidity.

Tasting : Pale gold colour. Floral fragrances mixed with refreshingaromas of citrus fruit on a hint of minerality Well balanced. Goodacidity and well-crafted minerality. Refreshing aftertaste.

Food pairing : Charcuteries, fish and all sorts of mild cheeses.

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 JeanJosephMoreau founded the wine-merchant trading firm. In 1974 Hiram Walker acquired 50% of thecompany and acquired the remaining shares in 1985. J. Moreau et Fils was then sold with nomember of the family remaining in the company to Boisset in Nuits-Saint-Georges. The Moreaufamily retained ownership of their vineyard holdings throughout these transitions.

With the 2002 vintage, Christian Moreau Père & Fils regained their right to produce winessourced 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 thisbeautiful Domaine in Chablis. After graduating in Oenology in Dijon and earning a MBA atE.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. TheDomaine 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 Closdes Hospices (see below); 2.5 acres in Valmur; 1.25 acres in Vaudésir. The Domaine owns thebalance of its holdings in Vaillons, a Premier Cru, Chablis and Petit Chablis. The Chablis “AC” istheir 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 theirChablis up to their Grands Crus. The Domaine’s Premier Crus and Grands Crus wines are vinifiedup to 30-45% in wood barrels, the balance in stainless vats. Fermentation of their other winestakes place in stainless steel vats. According to Moreau family, “Our winemaking techniquesshould strive to honor the high quality of our terroir, vines and grapes, bringing out the verybest in every harvest.”

From Stephen Tanzer (Vinous Media): "Fabien Moreau has taken these wines to ever-higherlevels 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 wastoo high in acidity and not sufficiently ripe. They stopped for several days and then restarted onthe 22nd following rain the previous day. This is an excellent vintage here, with the winescombining richness and firm structures for graceful development in bottle. The Moreaus alsooutperformed 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 ratherthan dry, they benefited from harvesting by hand. This estate was certified as organic byEcocert as of the 2013 vintage."

Summary The versatile, affordable, village Chablis from Domaine Christian Moreau Pere et Fils is brightand crisp, with the classic, taut structure and refreshing minerality that define traditionalChablis. This is a Moreau classic!

Vinification: The winemaking techniques strive to honor the high quality of the terroir, vinesand grapes, bringing out the very best in every harvest.All equipment, from the trailers used to transport the grape harvest to the vats themselves, hasbeen carefully selected so that each parcel of land can be worked separately. All harvesting isdone 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 atouch of saline.

Technical Details

Appellation: Chablis●

Winemaker: Fabien Moreau●

Sustainability: Sustainable Practices●

Soil: Kimmeridgien calcareous clay●

Vineyard Acreage: textinput●

Avg Vine Age: 50+ years●

Yield: textinput●

Alcohol: >14%●

Ttl Acidity: textinput●

Residual Sugar: textinput●

Avg Production: textinput●

Sizes Available: 750ml, 1.5L●

Pack Size: 12/750ml●

UPC Code: 0 89744-42365 8●

Varietals: 100% Chardonnay●

Wine Color: White Region: Burgundy Country: FranceBlend: 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 withlovely lemony acidity giving it a distinctly penetrating quality. An excellent village wine with excellentinner-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 tothe saline and mineral-inflected middle weight flavors that terminate in a clean and dry but not reallyaustere 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 vibrantacidity. Just a hint of green plum shows on the lingering finish. Drink now through 2020."

Vintner’s R

eserve®

kj.com

Sonoma County

Mendocino County

Monterey County

Santa Barbara County

©2015 Kendall-Jackson Winery, Santa Rosa, CA #KJ15_67373

Winemaking PhilosophyFor 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: CaliforniaComposition:100% ChardonnayGrowing Regions: 50% Monterey County30% Santa Barbara County13% Mendocino County 7% Sonoma County

Alcohol: 13.5%T.A.: 0.68/100mlpH: 3.41

Statistical Information

S A N C E R R ECLASSIQUE

BlancVIGNOBLE : Notre vignoble de Sancerre Blanc esttrès morcelé. Il se situe sur les meilleures collines desvillages 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 calcaire30 % de silex30 % d’argile.

ORIENTATION : Sud, Sud-Ouest.

PRODUCTION : Elle varie selon les conditionsclimatiques. Elle ne dépasse pas 68 hectolitres à l’hectare.

VENDANGES : Début octobre.

VINIFICATION : Traditionnelle en cuves inox etémaillées thermorégulées.

CONSERVATION : Le Sancerre Blanc est un vinqui se conserve environ 5 ans. Il est sec, fruité et se boitfrais.

ACCOMPAGNE : Il accompagne très bien les fruitsde mer, les poissons en sauce ainsi que les fromages,particulièrement le Crottin de Chavignol.

VINEYARD: Our vineyard of Sancerre Blanc is veryparcelled out. It is located on the best hills of the villagesof 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 % limestone30 % flint30 % 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 winethat can be kept for roughly 5 years. It is dry, fruity, andbest enjoyed chilled.

SERVE WITH: It is ideal with seafood, fish in sauces, and with certain cheeses, especially the Crottinde Chavignol goat’s cheese.

P R O P R I É T A I R E - V I T I C U LT E U R

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 fruitwith subtle touches of white flowers.The mouthfeel is delightful, ample andrefreshing with a harmonious balance.

CHÂTEAU MOURESSECÔTES DE PROVENCE ROSÉ 2015 EXCELLENCE

CHÂTEAU LA SAUVAGEONNEWILD WOMANCoteaux du Languedoc Grenache Cinsault Syrah

DESCRIPTION

'Wild woman' is the English translation of 'Sauvageonne‘: thechâteau's name is a reference to the untamed, breathtakingPyrenean volcanic terraces it overlooks. The plots are situatedin northern-central Hérault, nestling amid the Causse duLarzac landscape. This area experiences great temperaturevariation, where distance from the sea and proximity to theCausse brings a level of freshness during summer nights whichis conducive to slow and gradual grape ripening.

TASTING NOTES

Tender, pale bright pink with bluish tints, developing into moreorangey hints over time. The bouquet offers up intense aromasof red fruit, blackcurrant and redcurrant as well as floralelements (violet and rose) and citrus notes (grapefruit). Thiswine has a delicate oaked dimension, developing into vanillaand gingerbread notes. Fresh, rich and unctuous on the palate. 

VINIFICATION AND MATURING

A vineyard designed for an exceptional wine and committed tobiodynamics. The care and attention put into the vineyard aimsto produce a healthy harvest with a moderate yield, enabling thewinemakers to extract the quintessence of these grapes' qualitypotential. The different grape varieties are therefore harvestedseparately and by hand when each reaches maximum ripeness.Vinification is regulated to respect the specific characteristicsof the varieties and the capacities of their terroirs. The grapesare de-stemmed, cooled to 8°C and sent to the press to extractthe rosé must. Particular attention is paid to pressing to ensurethat the highest-quality juices are retained. The juices are thenclarified to a greater or lesser extent according to the desiredaromatic profile. The fermentation process lasts for 15 to 30days depending on the level of clarification and the temperatureapplied. Mid-fermentation, some of the must is placed in 225lbarrels where it will be aged on the lees with yeast stirring forapproximately six months. Finally, after light fining, the winesare bottled relatively early to retain their fresh and fruitycharacter.

* FOOD AND WINE PAIRING *

A light, aromatic wine best served at 8-10°C as an aperitif or to accompany charcuterie and grilled meats.

www.domaine-chanson.com

Bourgogne

Le BourgognePinot Noir 2013Grape Variety : Pinot Noir

Soil : Clay-limestone

Site : Grapes are exclusively sourced from select vineyards in theCôte de Nuits, from plots of Domaine Chanson and from Terroirslocated in the south of the Côte de Beaune.

The Vintage 2013 : After a very cold winter and a cool and humidspring, the weather became really fine and warm end of July. Thesunny weather and the warm temperatures engendered a slowripening process of the grapes. The harvest commenced midSeptember under a bright sunshine. The combination of all thoseclimatic factors and m eticulous vinifications have produced wineswith very pure aromas and a crunchy texture.

Tasting : Bright red colour. Intense aromas of ripe cherries mixedwith liquorice and spices. Complex and generous. Crunchy textureand well integrated tannins. Long and refreshing aftertaste.

Food pairing : Super "everyday" Burgundy, ideal with braised androasted meats, as well as meat-sauced pastas.

DOMAINE DE L'AIGLE PINOTNOIRIGP Haute Vallée de l'Aude Pinot noir

DESCRIPTION

The Domaine de l’Aigle is located close to the village ofRoquetaillade, near Limoux in the foothills of the Pyrenees. Theestate covers some 31 hectares, with vines planted between 250and 500 metres above sea level, making it one of the highestvineyards in the Haute Vallée de l’Aude, and indeed theLanguedoc. Pinot Noir vines thrive in climatic conditions similar to those ofBurgundy, where the grape originated; an oceanic climate withcontinental influences, frequent rainfall and a widetemperature range. The vines are grown in compliance with therules of sustainable agriculture set by Terra Vitis, withtraceability at every level and production techniques accreditedby independent inspectors.

TASTING NOTES

A ruby-red robe, with delicate flashes of copper-red.Aromatic nose, dominated by red berries (raspberryandcranberry).Tender, fruity and slightlyspicy, the Domaine de l’Aigle PinotNoir boastssoft, smooth tannins and an exceptional structureon the palate. A long-lasting, fruity finish.

VINIFICATION AND MATURING

The fruit is harvested by hand and transported to the winery insmall boxes. The grapes are separated from the bunches andsorted thoroughly to remove all stems, leaves etc. The fruitthen undergoes pre-fermentation cold maceration for 5 to 8days, with frequent cap punching. In the early stages ofalcoholic fermentation, the grape skins are punched-down,little by little, to ensure optimal extraction of aromas andtannins, then we move onto stirring. The maceration processlasts around 3 weeks. The must is then lightly pressed in apneumatic pressing machine, separating the free-run juicefrom the pressed juice. The free-run juice is cooled for 24 hoursand then transferred to the French oak barrels for 9 months ofmalolactic fermentation and ageing. The wines from thedifferent barrels are then blended together after they have beenracked. 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.

MT Vins SAS | 41 avenue de l’île de France - 33370 Artigues-près-Bordeaux - France | mtvins@mtvins.com

CHÂTEAU TERRE BLEUESAINT-GEORGES-SAINT-EMILION Rouge (Red)

Ownership & history:Château Terre Bleue is a very old estatethat has been handed down fromgeneration to generation for over twocenturies now. Records show that a goldmedal was awarded to the wine in theConcours Général Agricole de Paris of1894, clear proof that qualitativewinemaking is engrained in the estate’shistory.

Vineyard & location:The estate is made up of a patchwork ofplots of land dotted all over the mediaevalvillage of Saint-Georges. The great virtue ofthis patchwork arrangement is that it offersa hugely diverse range of soil types, and theresulting wine is therefore highly complex. Itis worth noting also that some very oldvines enhance the quality of the wine.

Harvest, vinification & ageing:The grapes at Château Terre Bleue arepicked by hand. This not only helps protectthe delicate old vines, but it also enables aninitial sorting. In the winery, moderntechniques are used to make the wine and itfinishes with an ageing in oak barrels.

Tasting:Chateau Terre Bleue is a fruit-forward wine.The aromatic complexity shows a mix of redfruits and violets. It is an elegant wine that isround and fleshy in the mouth with ripe,silky tannins.

Blend:68% Merlot24% Cab. Sauvignon6% Cab. Franc2% Malbec

Awards & press:2011: Gold Medal inParis WC

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 .

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 3.48Volatile 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.

VINTAGEHarvest 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.

VINEYARDThe 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

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”.

CHATEAU L'HOSPITALET LARESERVE REDCoteaux du Languedoc la Clape Syrah Grenache Mourvedre

DESCRIPTION

Situated on the coast, Château de l’Hospitalet looks down onthe Mediterranean from a height of a hundred metres. Having asemi-arid Mediterranean climate with mild winters, thevineyard enjoys exceptional climatic conditions: the quantity ofsunshine and the heat stored during the day by the limestoneand released to the grapes at night, and the effect of theMediterranean which reduces temperature differences and thealtitude which counteracts the summer heat. Two types of soil contribute to the generosity, aromaticcomplexity and livelinessand freshness of this cuvée: theGargasian marl-limestone at the foot of the cliff isrich in fossilsand provides water to the vine stocks all through summer inspite of the absence of summer rain; and the redMediterranean soil from the Barremian period, formed oncompact grey-blue limestone and reclaimed from the garrigue,enables the production of rich and concentrated wines. Thegrapes are cultivated using sustainable methods that respectthe Terra Vitis procedure, guaranteeing the traceability ofgrowing practices which are verified by an independent body.

TASTING NOTES

Château l’Hospitalet La Réserve red has a deep ruby-redcolour.Soft and balanced in the mouth, this cuvée has the generousfruitiness of jam, black cherries and red currants accompaniedwith 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 thenext ten years.

VINIFICATION AND MATURING

This vineyard was designed to achieve a high level of quality. Allthe wine-growing decisions are geared toward this, from thechoice of stocks at planting to the North-South orientation ofthe rows (to benefit more effectively from the light), and thechoice of training method with short pruning (Royat cordon) ontrellises.Yields are moderate, about 35 hl/ha, and we obtain ripe, healthyand concentrated grapes that easily yield up their colour andaromas in the fermentation and maceration phase astheyripenslowly.The grapes are harvested manually when they have reachedoptimal ripeness and taken to the cellar in wooden tubs. Someof the Syrah is vinified using carbonic maceration. TheGrenache and the Mourvèdre are destemmed and placed instainless steel vats with a regulated temperature for traditionalmaceration over a period of 20 to 25 days. The different grapevarieties are vinified separately.At the end of the winter, the wines are racked, blended andplaced in 225 litre barrels in the barrel cellar of Châteaul’Hospitalet for a period of 12 months.

* FOOD AND WINE PAIRING *

Serve at 18°C with red meat, fowl or mature cheese.