Bordeaux /South West

Location: Puy Servain

Soil type: clay-limestone; Very reworked. Heterogeneous soil with very limestone zones at the top of hillsides     

Yield / hectare: 60 hl     

Area: 10 ha     

Particularity of picking: passing by hand to eliminate the altered clusters.   Aging / bottling: traditional vinification in tank with control of fermentation temperatures.

To keep / drink: to drink but can be kept.     

Tasting: color with garnet reflections, intense aromas of red fruits, beautiful tannic structure that does not hinder an early tasting thanks to the suppleness of the tannins.     

Suggestion of service: to be drunk chambered about 17 ° with the meats and the cheeses.     

Grape varieties: merlot 60%, cabernet sauvignon 20%, cabernet franc 20%

Domaine de Joy - Gascogne

Chateau Pontey - Medoc Bordeaux

Chateau Coutelin Merville - Saint Estephe Bordeaux

Location: Puy Servain

Soil type: clay-limestone; Very reworked. Heterogeneous soil with very limestone zones at the top of hillsides     

Yield / hectare: 35 hl     

Area: 16 ha     

Particularity of picking: passing by hand to eliminate clusters of poor quality.  Aging / bottling: traditional vinification in vats with maintenance of fermentation temperatures below 20 °.     

To keep / drink: to drink     

Tasting: very aromatic, notes of citrus grapefruit. Nice acidity which enhances the freshness of the wine. A tip of CO2 of fermentation origin reinforces the freshness and the palatability of the wine.     

Suggestion of service: to drink fresh at about 8 ° with starters and fish. Perfect with goat cheeses.     

Grape varieties: sauvignon 50%, semillon 40%, muscadelle 10%

20 ha. located in the AOC Saint-Estephe L'Hopital de Mignot viticultral area. Clay and limestone soils. Planted in 50% Merlot, 25% Cabernet Franc, and 25% Cabernet Sauvignon with an average of 25 years of age on the vines. Manual harvest thermo-regulted cement vats, 1 to 2 pump overs a day. 1 to 3 rackings depending on testing, fined after testing, 12 months aging in French oak barrels, of which 30% are replaced with new each year.

Location: Puy Servain

Soil type: clay-limestone; Very reworked. Heterogeneous soil with very limestone zones at the top of hillsides     

Yield / hectare: 40 hl     

Area: 5 ha. The vines are cut in Cot and then stripped at the end of August.     

Particularity of picking: passing by hand to eliminate clusters of poor quality.     

Aging / bottling: traditional winemaking in tanks with maintenance of fermentation temperatures at 22 °  To keep / drink: to drink but can be kept.     

Tasting: smell of white flowers and peach. Round, soft and soft. Wine not chaptalised.    

Serving suggestion: to drink at about 8 ° as an aperitif, with melon and blue cheese (Roquefort) and fruit. 

Grape variety: Semillon 100%

Chateau Lalande-Borie - St. Julien

Crisp, medium-bodied, rich, exuberantly fruity- yet dry and delicious.

The Estate was founded in 1970 by Jean Eugene Borie on the Lalande terrior to which he added his family name and that he bought that same year from a classified growth in Saint Julien. Château Lalande Borie is located to the west of the Saint Julien appellation. The estate, set in the heart of terroirs of several renowned classified growth, consists of a large single plot of 25 hectares. The 25 ha. of the present vineyard is planted with 65% Cabernet Sauvignon, 25% Merlot, and 10% Cabernet Franc. Hand harvested, judicious sorting at the vines, thermo regulated fermentation, gentel pump overs., barrel aged in french oak, 20% to 30% new per year. 

Bergerac Rouge

Dominique Haverlan bought the vineyards at Vieux Château Gaubert in 1981 and followed up by buying the run-down 18th century château itself in 1988. Both were renovation projects and wisely Dominique concentrated on replanting plots of the 16 hectares of vines and building a 1,000 barrel winery before taking on the house.

He hit the ground running and won plaudits for his early wines and has been making exceptionally good Graves ever since, particularly his white wines made from equal proportions of semillon and sauvignon, fermented in barrel and aged on their lees in 35% new oak.

He is a trained oenologist and just as importantly a third-generation winemaker and his wines have rivaled the better crus classés of Pessac-Léognan for 25 years or more.

Chateau Pontet Caillou - Pessac Leognan Bordeaux

Chateau de la Brede - Graves Bordeaux

The Château de la Brède: the place of Montesquieu’s birth, to which he continued to return, staying true to his roots and to himself. An estate that he steadily expanded and carefully tended, parklands that he landscaped, a room where he would sometimes receive visitors and a library that he filled with books, from where he could look out over his beloved lands. In the chateau and its estate, both handed down to his descendants and now listed as a French historical monument, the spirit of Montesquieu and the memory of eight hundred years of history live on.

Rouge: 60% Cabernet Sauvignon, 40% Merlot. Vinification tradtional, 15 to 20 days, gentle pumping over, aged 18 months in 500 liter in new 100% French oak cask.

Blanc: 40% Sauvignon Blanc, 40% Semillon, and 20% Muscadelle. Vinification traditional 5 months on lees with regular stirring. 5 months maturing in oak, 30% new barrels, 100% French oak.

Haut Montravel 

Chateau Maucamps - Haut Medoc Bordeaux

Chateau Les Hivers Grillet - Blaye Bordeaux

5.9 hectares on the Pomerol plateau, facing the church. The soils are Clayey on a sub soil of blue clay melted with deep gravels. Planted 70% Merlot and 30% Cabernet Franc, 6,000 to 8,000 vines per hectare, depending on the plots. Average age of vines is 33 years old. Plot by plot vinification, manual pumping over and manual punching of the cap, maceration for about a month, malolactic fermentation in the barrel. 18 months in fine grained French oak barrels(2/3 new, 1/3 one yr old) 1-2 rackings per year

Vieux Chateau Gaubert Rouge - Graves

This small château and its vineyards are located in the town of Portets – the real sweet spot of the Graves district of Bordeaux, not far from the banks of the Garonne River. The Graves Winegrowers’ Association reminds us that “Graves wines are the only wines in France to bear the name of their soil: “Las Grabas de Bordeus”, literally “Bordeaux Gravel”.” But, we have to travel back to 1796 to uncover the real story hidden behind the large walls of the castle...

After the death of Mademoiselle Gaubert, the last heir to the family name, this gorgeous property of Portets was almost sold to real-estate developers, who wished to turn the area into a low-income housing development. Fortunately, the Vieux Chateau Gaubert was named a Historical Monument and brought back to life by Dominique Haverlan as its owner in 1988.

Nowadays, Dominique and Hélène Haverlan are the young proprietors of this magnificent estate. They are the third generation of the Haverlan family to make wine in this small village. Hélène is a biologist and owns a medical analysis lab in the little town of Portets and Dominique was the president of the local Growers Association. In 1988 Dominique began planting his vineyards very densely – increasing the number of plants to eight thousand per hectare - and only using sustainable agriculture techniques. Through his oenological studies, Dominique was taught and later applied the methods of Denis Dubourdieu, a renowned scientist and oenology professor from the Bordeaux University. This gave him an opportunity to learn and hone the skills and techniques now used at his estate for his white wines. The yields are very strictly controlled. The soil here is composed of riverbed gravel typical to the region. All the wines made here are farmed using sustainable agriculture at low yields and very selective harvesting.

Dominique Haverlan also produces a special cuvée named “Benjamin de Vieux Château Gaubert” after his son Benjamin who was born at the Vieux Château Gaubert.

Chateau Plaisance - Bordeaux Superiur

Located in Macau en Médoc (Margaux) area of the Haut Medoc, Chateau Maucamps  vineyard is 22.5 hectares consisting of Garonne gravel on clay subsoil. Average age of vines is 35 years old, with a planting density 6,500 stocks per hectare. The varietals are 60% Cabernet Sauvignon, 35% Merlot, and 5% Petit Verdot. Production is 100,000 bottles.

The grape blend is 50% Merlot –50% Cabernet sauvignon

Chateau Peyrolan - Cotes de Bourg

Chateau Meyre - Haut Medoc Bordeaux

Cotes de Gascogne L'Eclat

Chateau Terrefort Lescalle - Bordeaux Superiur

The grape blend is 60% Semillon – 40% sauvignon


Placed: Puy Servain whose origin comes from "Puy" = top and "Servain" = wind tight, because it is a climax high wind.     

Soil type: clay-limestone; Very reworked. Heterogeneous soil with very limestone zones at the top of hillsides     Yield / hectare: 20 hl     

Area: 4 ha     

Particularity of picking: manual harvest, 2 to 4 passages. Chaptalization is forbidden. The natural sugar content is obtained by the concentration after development of Botrytis, a fungus responsible for noble rot.     

Breeding / bottling: vintage botrytised fermented fermentation in barrels.     

To keep / drink: to drink but can be kept 5 to 10 years     

Serving suggestion: to drink very fresh, as an aperitif, with foie gras, white meats and blue cheeses.    Grape variety: Semillon 100%

On a plateau in Preignac, abuting the village of Sauternes, near Cht Bastor Lamontagne and 3-4 km from Châteaux d’Yquem and Lafaurie Peyraguey. 13.52 ha. with soils that are more clayey than calcareous. Planted in 96% Semillon and 4% Sauvignon blanc. Hand pick at full ripeness in 3 to 4 selective sortings depending on vintage. 100% destemming with traditional winemaking in thermo-regulated concrete vats and in barrels, long maceration. Aged 12 to 18 months, entirely in oak casks, 25% replced with new each year.

Grown in the Macau en Medoc, the vineyard is 7 ha. and the soil is Palus. Varietials planted are 70% Merlot, and 30% Cabernet Sauvignon. Sustainable viticulture is practised in the vineyard. Total destemming, must fermentation in thermo regulated stainless and concrete vats, 2 pump overs a day. Matured in Stainless steel for 6 months.

Chateau la Croix du Duc - Bordeaux Superiur

Grape: 40 % Cabernet Sauvignon-60 % Merlot (25% New oak cask)
Soil: Gravel and clay on the upper crust
Village: Portets just outside the City of Bordeaux

Full bodied dark ruby color with dark fruit flavors ripe blackberry - plum followed by tobacco box notes and coffee aromas with ripe dry tannins. Excellent with grilled meats, roast, duck breast and lamb dishes.

Chateau Les Hauts Conseillants - Lalande de Pomerol Bordeaux

Chateau Tour du Roc Milon - Pauillac Bordeaux

Vieux Chateau Graves Blanc is aged in 35 % new cask for 9 months.

An AOC Bordeaux Superieur from the Macau en Medoc, 10 ha. of vineyard planted 70% Merlot, 20% Cabernet Sauvignon, and 10% Petit Verdot with an average vine age of 20 years. The soils are Palus (limestone) and the vineyard is worked under sustainable practices. Manual and mechanical harvesting, plot selectiona and crop selection on the table, total destemming, frementation at 28 degrees C, in stainless vats, for 30 days. Aged 12 months in French oak, 20% barrel replacement per year.

Vieux Chateau Gaubert  - Graves Bordeaux

A 9 ha. vineyard located in Fronsac. It is an old estate dating back to 1747, run by the Noel family since 1936. Enviromentally sensitve agriculture is practised. The soil is clayey-calcareous and vineyard has good southern exposure. Planted in 70% merlot, 20% Cabernet Franc, and 10% Cabernet sauvignon, with an average vine age of 35 years old. Maceration in thermo- regulated concrete vats, aged 12 months in 2 and 3 year old barrels.

Chateau du Moulin Noir - Lussac-Saint Emilion Bordeaux

In the Blanquefort area of Haut-Medoc. Vineyard is 12 ha. is size with lean gravel soil resting on a thin coat of sand and a bank of yellow arenite on the one hand, and Garonne gravel on clay suboilom on the other hand. planted with 56% Cabernet Sauvignon, 35% Merlot and 9% Petit Verdot. Mechanical harvest, table sorted by plot, fermented in stainless vats, thermo regulated. Aged in 70% French oak barrels for 16 months, and 30% in vats, 15% to 25% of the barrels are replaced with new each year.

Bergerac Rose'

Benjamin Gaubert Graves Blanc is 80 % stainless and 20% Cask aged the finial blend is at bottling.

 The Vineyard age is 25 years

Chateau Bellegrave du Poujeau - Haut Medoc Bordeaux

2 ha. Planted in the limestone soils of the Ludon-Medoc, a truly unique bordeaux. 60% Petit verdot, 15% Cabernet Sauvignon, and 5% Merlot. Average age of Vines is 20 years, fermentation in stainles and concrete vats, 3 pump overs a day, 28 day maturation. 12 months in french oak barrels, 20% new oak each year.

Grown in the Macau en Medoc, the vineyard is 3.5 ha. and the soil is white clay. Varitials planted are 60% Merlot, 30% Cabernet Sauvignon, and 10% Cabernet Franc. Sustainable viticulture is practised in the vineyard. Total destemming, must fermentation in thermo regulated stainless and concrete vats, 3 pump overs a day. Matured in Stainless steel for 6 months.

Chateau Pontet Caillou results from a happy meeting between Dominique Haverlan and Francis Dumigron who would like to see the creation of a vineyard in AOC Pessac Leognan on a plot of pines decimated by a Storm in 1999.
13 ha in size, it is planted 50% Cabernet sauvignon, 42% Merlot, and 8% Petit Verdot.
The soil, composed by thin gravel mixed with black sand, on a clayey and gravely sub soil has all the necessary characteristics to produce great red wines.
Traditional vinification with 20 to 25 days maceration, 50% of the harvest is kept after rigorous selecting blending, 12 months ageing in barrels, 40% are replaced each year, fining and filtering bottling 18 to 24 months after harvest.

Daniel Hecquet, the owner of Chateau Puy Servain and Chateau Calabre is know as one of Bergerac's most vociferous fighters for high quality, more distinguishing features and thus international recognition of Bergerac, not just as “Greater Bordeaux” or “Bordeaux Banlieu”, but as a valid, distinct wine producing region of quality.

The Montravel appellation is situated right to the west of the Bergerac region, a direct extension of St. Emillion, around 15 miles away.
Gently and with pragmatism, Château Puy Servain first adapted to a necessary modernization of all production conditions and then integrated the concept of sustainable development and respect for the environment.

In the district of Pauillac between Pontet Canet and Mouton Rothschild. The estate already
existed in the 18th century but the first mention of its name was in the Feret 1929. It then was classified Cru Bourgeois in 1932. The family Peyronnie, also owner of Ch. Fonbadet has been running it since the 1940s. 5 ha on slopes of deep gravels, planted 20 % Merlot, 60 % Cabernet Sauvignon, 15 % Cabernet Franc, 5% Petit Verdot and Malbec. The age of the vines are 50 years old.  Traditional wine making in epoxy coved concrete takes, maceration for about a month, temperature contolled.

Chateau Puy Servain

An AOC Bordeaux Superieur from the Gensac region, 8.16 ha. vineyard with clay and limestone soils. Planted 75% Merlot, 15% Cabernet Franc, and 10% Cabernet Sauvignon, the average age of the vines is 35 years old. Sustainable practices in the vineyard followed by a mechanical harvest. Total destemming, a plot selection quality contol at fermentation, done in stainless vats at 28 C. 3 pumpovers, long vatting. Matured 6 months in tank.

Located on the particularly hilly district od Saint-Ciers-de-Canesse, the estate belongs to the De Pardieu family. Consisting of 16 hectares of clayey-calcareous soils, it is planted in 70% merlot, 15% Cabernet Sauvignon, and 15% Canbernet Franc grapes. 50% Manual, 50% mechanical harvesting. After destemming, sulfiting, and the addition of yeast, the maceration is carried out during 24 hrs. The vat is then placed in a room below 30 degrees C., pressed with separation of the free run wine and press wine. Aged in cement tank.

Its color is deep ruby, its aromas express the red fruit notes and the licorice. Pairs well with red steaks and poultry.

Chateau Barrabaque - Canon-Fronsac Bordeaux

Aoc Blaye - Cotes de Bordeaux vineyard of 14 ha., clay and limestone soils in the viticultural area of Berson. Planted 75% Merlot, 15% Cabernet Sauvignon, and 10% Cabernet Franc. 35 years is the average age of vines. Manual and mechanical harvest, total destemming, 28 day vatting. 1 year in vats for ageing.

Vieux Chateau Gaubert Blanc - Graves

In the viticultural area of Le Poujeau of Haut-Medoc consisting of 4 ha. of vineyard with garonne gravel. Planted in 50% Cabernet Sauvignon, 40% merlot, and 10% Cabernet Franc , the average age of the vines is 32 years. Sustainable viticulture with mechanical harvesting. Fermentation in Stainless steel, thermo regulated. 3 pump overs , 1 to 3 rackings, log vatting. Aged 14 months in French oak barrels, 30% replaced each year with new.

Chateau Haut-Mayne - Sauternes

A Haut medoc wine from the Macau en Medoc, on only just 1.6 ha. 100% Merlot planted in thin Garrone gravel on "blue clay". Sustainable viticulture and montoring of vineyard weather station culminates in a manual harvest. Traditional wine making process followed by long vatting. 16 months in Franch oak, with 20% to 30% turnover to new barrels each year.

Montravel Blanc

Located in the Lussac viticultural area, the vineyard is 9.80 hectares in size. The soils are clay-limestone hills with a planting density 6000 stocks per hectare. The vineyard is 80% Merlot, and 20% Cabernet Franc. The wine is in French oak for 12 months, of which 20% to 25% are replaced with new, depending on the vintage.

A Swiss family who falls in love with the gers, a region of Gascony especially the armagnac appelation. At the beginning of the 20th century, The Gassier family starts to grow vines aware of how rich are the soils and how special the exposure of certain plots. Today they devote a greater part of their vineyards to white varieties.
Family-owned single-estate in Gascony covers some of the region's best terroir, and this, their stunning new cuvee “l’Eclat” is complex, mineral-laden and tastes very much like a Sauvignon Blanc in its depth and richness of crisp lemon freshness.

In the vineyard 50% Colombard, 20% Ugni Blanc, 20% Gros Manseng, 10% Sauvignon Blanc, all estate grown grapes. Fermented and rested in stainless steel

Totally destemmed at harvest, 15-20 days maceration, selective blending 50% of harvest, 12 months in 40% new cask, bottling 18-24 months after harvest.


Chateau Clos du Pin - Bordeaux Superiur

Chateau Tour de Gilet - Bordeaux Superiur

Chateau La Croix Chantecaille - St. Emilion

This estate is located in Saint Emilion in the locality of “Chantecaille” hence its name, on a superb terroir on the borders of Pomerol near Château L'Evangile and Château Gazin and neighbour of Château La Dominique and Château Croque Michotte. It is also 400 meters from Petrus. The estate has been being owned by the family of Mrs Angle since 1879. Vineyard size is 8.78 ha. with soils consisting of light gravels and old sands on a clayey subsoil and iron-pan layer. Planted in 80% Merlot and 20% Cbarnet Franc with an average age of 25 years on the vines. Hand harvested, critial selection by plots 3 to 4 feews fermentation in concrete vats, thermo regulated. Aged 12 months in new oak 35% of the barrel, and 1 to 2 year old for the remiander.

Clos du Clocher - Pomerol Bordeaux

Clos de May - Haut Medoc

Located in Aoc Haut-Medoc in Viticultral area of Avensan, 42% Cabernet Sauvignon, 37% Merlot, 12% Cabernet Franc, 9% Petit Verdot planted in gravel and sand soils on 15 ha. Avergage age of vines is 25 years.  Traditional harvesting and wine making practices, thermo regulated stainless steel tanks at 28 degrees C. Aged 14 months in French oak barrels, 15% to 20% of the barrels are replaced each year.

Chateau Dasvin-Bel-Air - Haut Medoc Bordeaux

Chateau Les Paruades - Bordeaux Superiur

AOC Bordeaux located very close to the Lussac region, The estate has been in the hands of the family Chollet since 1865.  15 ha. of vineyard with clayey and silty hillsides facing south west. Planted in 80% Merlot, 20% Cabernet Franc. Mechanically harvested, then traditional wine making in staineles steel vats, it then aged in stainless steel vats.

Aoc Medoc in the Viticultural area of Blaigan. The Soils here are gravel and sand, clay and limestone, and Garonne gravel. The vineyard is 14.4 ha, planted in 55% merlot and 45% Cabernet Sauvignon with an average age of 30 years. after harvest, plot selection and crop selection is done at the table, Must is feremented in thermo regulated stainless vats. Maturing is in 70% French oak and 30% in vats for 18 months, depending on the vintage 30% of the barrels are replaced with new ones.

Location: Puy Servain

Soil type: clay-limestone; Very reworked. Heterogeneous soil with very limestone zones at the top of hillsides     

Yield / hectare: 33 hl     

Area: 6 ha     

Particularity of picking: passing by hand to eliminate clusters of poor quality.     

Aging / bottling: traditional vinification in vats with control of fermentation temperatures kept below 18 °. To keep / drink: to drink     

Tasting: intense fragrance of strawberry and raspberry, vinous.     

Suggestion of service: to drink cool at about 8 ° with cold meats, grills and summer dishes.     

Grapes: Merlot 20%, Cabernet Sauvignon 40%, Cabernet Franc 40%

Lalande de Pomerol vineyard owned by the Figeac-Bourotte family, 10 ha. with 6 ha sandy-clayey at the surface, with gravelly subsoil (Chevrol plateau in Néac), and 4 ha on a gravelly outcrop that contains 10% clay (in Lalande). Eco-Friendly intergrated agriculture watches over 90% Merlot, 10% Cabernet Franc planted vineyard. Mechanical harvesting, vibrating sorting table, thermo-regulated cement and stainless steel vats for fermentation.  Aged 15 months in fine-grained French oak barrels (1/3 new, 1/3 one wine, (1/3 two wines). 1-2 rackings per year


The grape blend is 50% Semillon – 50% sauvignon