Château Moya is a certified organic estate located in the Castillon Cotes de Bordeaux appellation, next to Saint Émilion in Bordeaux, France. The 20-acre property is located on a clay-limestone hill some 230 feet above the valley floor with a stunning 360-degree panoramic view. Its pristine vineyards are tended to by the same team managing Château Gaby, and between 30,000-40,000 bottles are produced annually since the first vintage in 2009.
Château Moya has been certified organic by ECOCERT since the 2013 vintage. Organic wines have become increasingly popular in Bordeaux and around the world not only for the longevity of soil and environmental factors but also for the quality of the wine. Recognizable for its opulence, finesse, and well-balanced persistence, Château Moya is one of the finest Bordeaux wines in the region.
The Château Gaby vineyard produces such great quality grapes that we can create three tiers of excellent wine. Princess Gaby, our third wine, is a blend of 80% Merlot, 10% Cabernet Franc, and 10% Cabernet Sauvignon.
Well-balanced with elegant flavors and fine tannins, the wine tastes of transformation. Strong on the nose with red fruits and licorice notes, Princess Gaby softens on the palate with a long finish and traces of vanilla. To add complexity, Princess Gaby is aged in barrels used to make the award-winning Château Gaby.
Domaine Des Corbillières Touraine Sauvignon Blanc- 100% Sauvignon Blanc, Maceration for 1 month at 16°C, then left to lie until spring. Aged 5 months in stainless steel. Delicate with lovely floral aroma, this wine is rich and fruity, well balanced and
gives a lasting freshness to the palate. Zesty lemon-lime flavors.
Domaine Des Corbillières Touraine Rouge Demoiselles- 40% Pinot Noir, 30% Cabernet Franc, 30% Côt, Maceration for 7-10 days at 28°C. Aged 12 months in stainless steel. Deep intense purple red. Beautiful aromas of red fruit.
Domaine Des Corbillières Touraine Rose- 70% Pinot Noir 30% Pineau d Aunis, Direct press rosé fermented in stainless steel. Medium salmon in color, with fresh roses, red berry fruit and fresh herbs on the nose. It is crisp on the attack, showing very
good density of fruit on the palate, yet it’s delicate and very well balanced and has a long finish.
Awarded 92 points by James Suckling.
The Visan Plateau, Our Terroir
Out of the Domaine’s 35 hectares (86 acres) lying at 350m altitude (over 1000 feet), just over 21 hectares are planted with vines whose average age is at least 40 years. Grenache is the main variety followed by Syrah with 6 hectares; and you’ll also find one plot of old Carignan.
In particular, it’s the rich and varied terroir that makes Coste Chaude special. This unique location stems from the region’s tormented geological history. In fact, 6 million years ago when the Mediterranean was completely dried up, powerful rivers tore off rocks from the Alps that now make up the conglomerated mass of the Visan plateau.
Château Du Parc is a blend of 80% Merlot and 20% Cabernet Franc matured in 50% new oak (medium toast). It has a rounded and opulent bouquet with a boysenberry jam and raspberry nose. This wine is quite modern in style. The palate is medium-bodied with supple tannins and good acidity.
The wine has a rich red color with sheen and great intensity. Very ripe, red fruit notes on the nose contrast with spicy notes with beautiful complexity. On the palate, it has a great onset; frank, direct, and sustained by beautiful red fruits throughout the tasting which linger in the mouth. Spicy and light wooden notes are present throughout.
Our suggestion is to serve Château Du Parc at 18°C (64°F) and to let the wine breathe for at least 60 minutes before enjoying. Our wine is best enjoyed after it has been decanted with sharp cheeses, red meat, succulent duck, or a fine cigar.
A love affair with Provence......with wine and with their unique “terroir” that has been handed down from generation to generation for nearly a century.
The realisation of a dream
As a young man Jean Pierre Verdeau’s dream was to create a winery in his beloved birthplace, the beautiful hillside village of Séguret in the heart of Provence, just a stone’s throw from the renowned southern Rhône vineyards of Gigondas and Rasteau.
Thanks to his determination, vision, passion and tireless endeavour, that dream came to fruition – and Domaine de l’Amandine is the fruit of his, and his family’s, labour.
Gaby Cuvée is a blend of grapes selected from the best plots of property on the estate. The soil types are more complex, and the wine is made up of 80% Merlot and 20% Cabernet Sauvignon.
This cuvée has a lovely deep color with bright tints. The bouquet is very elegant and multilayered with hints of spice and black and red fruit that delicately intermingle. On the palate, this wine is delicious and complex with round, silky tannins. It displays multiple layers, and is a very subtle, elegant wine.
2008 vintage was awarded the #1 Bordeaux (out of 596 wines) in Le Grand Classement des Vins de Bordeaux.
Awarded 92 points by Decanter.
Dominique and Véronique Barbou have brought renown to their hometown of Oisly for their deep, mineral-driven cuvees from AOC Touraine. Domaine des Corbillières was founded in 1905 and later purchased by Fabel Barbou, Dominique’s great grandfather, in 1923. Legend has it that Fabel was the first to recognize the benefits of growing Sauvignon Blanc in the Touraine when he allowed a vine to grow against his home and discovered how well it took to the region’s terroir. He and his grandson, Maurice (Dominique’s father), slowly increased the size of the domaine. The Barbous started bottling their own cuvees in the 1950s, and the domaine has come to be regarded as a point of reference in the Central Loire for their elegant Sauvignon.
Domaine des Corbillières consists of 26 hectares in Oisly, approximately 16 of which are planted to Sauvignon Blanc, one to Chardonnay and nine to red varietals Pineau d’Aunis, Pinot Noir, Côt and Cabernet Franc. The commune of Oisly is situated on the sandy alluvial plains of the Sologne, 30 kilometers east of Tours and 30 kilometers south of Blois in the Loire Valley. The deep clay subsoils of Oisly and a surface of rounded flint and quartz gravel have recently earned the commune its own appellation of Touraine Oisly. The Barbous farm their vineyards sustainably, but push beyond the requirements of lutte-raisonnée by the use of organic treatments as often as possible and absolutely no pesticides. They emphasize keeping yields low by a severe de-budding of the grapes, and they use leaf-pulling on their reds to encourage ripeness. The vines range in age between 10 to 45 years, and the Barbous only harvest by hand.
Château Moya is a lovely organic Bordeaux consisting of 93% Merlot and 7% Cabernet Sauvignon. On the nose, the wooden, toasted, and spicy notes stand out. Ripe red fruit notes are present. On the palate, it has a frank, very round onset with a beautiful evolution towards acidity. The red fruits are present throughout the tasting, and the tannins are well blended and round. An elegant and smooth wine.
A lovely ruby colour with dark reflections. The bouquet is delicately woody with notes of vanilla and grilled bread, riped fruits and spicy hints of ginger and cinnamon. Generous, round and rich in the mouth with a successful balance.
This wine is excellent with red meat, game, wine sauces and cheese.
The vineyard consists of 55.5 hectares of well drained clayey-calcareous plateaux with many pepples and silexes and planted 80% Merlot, 20% Cabernet Franc. The average age of the vines is 30 years old.
Winemakers since 1619
Rigor and passion are two requirements that the Cavalié family managed to combine to their know-how to ensure the best quality of wines and vintage.
Care of the vineyard: Guyot pruning. 7 buds on the fruit-bearing and 2 on the spur. De-suckering by hand. Thinning. Green harvest. Hand-picked.
Vinification: Maceration on skins for 48 hours. Long and low temperature fermentation in thermo regulated stainless vats (control of the temperature). Pumping over and delestage before D°1045. Long maceration on pomace with micro oxygenation. Drawn off for secondary malo lactic fermentation.Maturing: In stainless steel vat for 10 months minimum.
Domaine de l’Amandine is the product of a traditional, family-run vineyard laid out on the terraces and foothills surrounding Séguret, classed as one of France’s prettiest villages - in the southern Rhône valley, between the Mont Ventoux and the Dentelles de Montmirail.
The owners, Jean-Pierre Verdeau and his son-in-law, Alex Suter, are personally involved at every stage of the wine’s making. Harvesting grapes from vines averaging 50 years old, their care and attention to detail have helped craft a wine of great balance and regional character. This traditional but dynamic enterprise with 120 acres of vines in production is now in its fifth generation of family winemakers.
“Domaine de l’Amandine”, takes it's name the ancient and venerable almond trees growing around the family vineyard, a poetic evocation of Jean Pierre’s love for his provençal heritage and the precious terroir and knowledge handed down to him by his forefathers. The almond tree, like the vine, is hardy and self-sufficient and can thrive in poor soil. It has always been a powerful symbol of the power and wisdom of nature’s cycle: one of the first trees to blossom, it is harvested in the autumn, reminding us that there is a natural rhythm to the cycle of life that cannot be rushed. It thus perfectly symbolises the family’s connection with the soil and respect for nature.
Although the 1582 Land Registry shows there were already vines planted in the "Coste Chaude locality" the domaine as it is today was remodelled in the 1960's. The current owners purchased it in 1994, who then carried out a number of projects to make improvements in the varieties planted, vine mangement, grape processing, in the cellar and stockholding area.
Named the number one Bordeaux rosé, this wine is a vivid pale pink. Vibrant, mineral-accented strawberry, red currant and tangerine scents carry a suave oral overtone. Racy, precise, and light on its feet, this wine celebrates tangy red berry flavors and a bracingly beautiful minerality. Lithe and pure with no excess weight but plenty of depth, Auguste has a stony and fresh finish that displays excellent clarity and persistence.
Château Auguste Rosé is an elegant and versatile wine that can be paired with many dishes such as lobster, seared salmon or tuna; meat dishes such as duck, turkey, and rare lamb; pasta and risotto; or lighter fare such as salads and vegetarian dishes. Pairs lovely with French cheeses such as Camembert and Brie. Of course, it can also be enjoyed alone.
“Crisp and refreshing. Watermelon and strawberries.” Ryan D. - Vivino.com
DS Trading Co.
Grape variety: 100% Chardonnay
Geographic location: Languedoc Roussillon
Soil: Silt, clay and limestone
Vinification: Steel vat fermentation at low temperature.
Matured on lees for 3 weeks in the presence of wood.
Colour: Beautiful golden yellow.
Bouquet: A zest of fresh mandarins.
Palate: Intense volume on the palate, this chardonnay
is smooth, fresh with vanilla notes.
Recommendations: Grilled fish, shell fish and poultry
cooked in a creamy sauce.
Serve: 8 to 10°C.
Cellar life: 3 years.
Consequently, we use sustainable growing practices at Coste Chaude: applying fertilisers as and when the soil needs it, disease-control measures using environmentally friendly sprays or even natural grass cover to prevent erosion. This way of working is also a transitional phase towards grape growing taking a more biodynamic approach.
We deliberately do short-pruning - ‘cordon royat’ (double-cordon spur) - to keep production at between 30 and 40 hl/ha depending on each plot and the wine we want to make.
The vines are trained on several wires to allow them to grow a large leaf canopy and ensure perfect photosynthesis. We check all the different plots before picking to monitor grape ripening, which are systematically sorted on a table before going into the cellar.
The Noble house of of Bellair (it is the spelling of the estate at the time), located in the district of Belves de Castillon, has a long history which dates back to 1627 at the time when Jean Dupoujet, owner of the place, was a squire of then King Louis XVIII. Since 1993, Chateau Bel Air has belonged to Mr. Patrick David.
The agronomist, oenologist and wine enthusiast Jocelyn Chudzikewicz has left an indelible imprint on the spirit of the estate.
Since his death in 1997, the team at the estate continues to perpetuate this tradition of exigency and respect for the work in the vines and for the wine itself.
After his death in 1997 the team at the estate, Patrick and Pascale Gras, kept the legacy alive until the return of Igor Chudzikewicz, one of Jocelyn's sons.
Together, they continue to perpetuate this tradition of exigency and respect for a natural approach towards the vines and the wine itself. Thus the entire vineyard has been certified organic since 2014.
Thanks to the quality of its wines, this exceptional terroir of 1400 hectares located between Vacqueyras and Sarrians was classified in 1990 as the Vacqueyras "cru" i.e. in the highest category in the Côtes du Rhône.
The estate covers 30 hectares, partly in the Vaucluse IGP (Indication Géographique Protégée – i.e. Protected Geographical Indication), the rest in AOP (Appellation d'Origine Protégée – i.e. Protected Designation of Origin) Vacqueyras.
The age of the vines (average age 50 years) with very low average yields between 25 and 35 hectolitres per hectare depending on the year and appellations, and their perfect adaptation to the diversity of soils, are the key elements that give the wines such elegant, rich, complex and balanced flavours.
The recent planting of the white varieties grenache blanc, roussanne, viognier and clairette for the Vacqueyras AOP, and roussanne, vermentino and viognier for the IGP, will complement an already extensive range.
We grow our 30 hectares of vines to obtain the purest expression of the various terroirs.
To preserve the rapport between our vineyard and its environment, we favour tillage and grass cover planting; the use of synthetic products is prohibited.
When making our wines, we allow the quality of our harvest to express itself in a natural way.
Therefore, we have turned to organic agriculture and the production of organic wines.
Grape variety: 100% Viognier
Geographic location: Languedoc Roussillon
Soil: Silt, clay and limestone
Vinification: Steel vat fermentation at low temperature.
Matured on lees for 3 weeks.
Colour: An intense sun drenched golden yellow.
Bouquet: Notes of fresh apricot and white peach.
Palate: Full and savoury with a hint of white pepper.
Recommendations: Enjoy as an aperitif, Asian dishes,
fish cooked in sauce and white meats.
Serve: 8 to 10°C.
Cellar life: 3 years.
A wine with a beautiful bright and frank color and a perfect ripeness. A nice intensity and density. Notes of candied fruits, More complex, smoky and jammy aromas with vanilla notes. Velvety and coated tannis with a round side in the mouth. Perfect to drink now. Ideal with veal ribs with chanterelles.
Château Gaby is a blend of three grape varieties - Merlot, Cabernet Franc and Cabernet Sauvignon - grown on the clay limestone hills of the estate.
This wine is lovely in color: an intense red with bright tints. Hints of pretty, red fruit are complemented by flavors of black fruit in some vintages. Discretely woody undertones highlight the classy nature of this wine. Very ripe, very elegant flavors with slightly toasted and spicy hints linger on the finish. All the wines from Château Gaby pair well with buttery foods, sharp cheeses, roasted meats, and veal.
Designation : PARLEZ VOUS CHARDONNAY MELON VAL DE LOIRE IGP
Vintage : 2015
Grape varieties : 70% Chardonnay - 30% Melon of Burgundy
Origin : Val de Loire
Country origin : FRANCE
Colour : A lovely pale yellow robe.
Nose : A very expressive bouquet of yellow fruits and slightly lemony notes.
Palate : A fresh attack. Full, round and well-balanced on the palate with a fruity finish.
Recommendations : This wine goes well with a wide variety of dishes. It can be
enjoyed alone during the aperitif or with grilled fishes or in sauce and seafood. Its delicate floral and fruity aromas will also accompany perflectly Asian cuisine.
Serving condition in C° : 10-12°C
Alcohol content : 12
Acidity G/L : 0
60 % Merlot
30 % Cabernet Sauvignon
10 % Cabernet Franc
Clay gravel soil
Château Du Parc is an estate located in the Saint-Émilion appellation in Bordeaux, France, one of the oldest and most prestigious wine producing regions in all of Bordeaux. This world-renowned area is known for producing some of the region's finest wines due to its diverse terroir. At Château Du Parc, we strive for excellence by hand picking only the finest grapes that produce the highest quality wine to ensure our wine reflects the true essence of the appellation.
Year Founded: 1950s
Name of Proprietor: Dominique and Véronique Barbou
Soil Type: Clay subsoils and a surface of rounded flint and quartz gravel
Cultivated Area: 26 hectares
Ranked in the top 1% of all wines in the region by Vivino
Our farming Methods reflect our aspirations to make quality wines. So getting healthy grapes is fundamental to the Domaine's philosophy.
Samples of the grapes are taken and tasted in order to harvest them at their optimal ripeness. In order to keep the uniqueness of each grape variety and its soil (terroir) the vatting is done separately. Then, there’s a first cold maceration in order to extract the fruits aromas. Afterwards, there’s a first long traditional vatting time in thermo regulated tanks, this fermentation and maceration last between 18 and 25 days with a temperature of 28°C. The final maceration lasts 4 days with an average temperature of 33°C in order to give a good body and make a well structured wine. The last step is the malolactic fermentation to soften the wine. After all this process, the wine is aged in French and American oak barrels during one year.
“A blockbuster Fronsac, opaque red in colour, and with a very oaky nose that is sweet and intense...” – Decanter Magazine
Awarded 91 points by Wine Spectator and Wine Enthusiast.
More recently, the Gaby Cuvée was ranked 12 out of 1,000 Bordeaux wines, outranking wines ten times the price.
Awarded 90 points in 2014 and 92 points in 2016 by James Suckling.
Haveresting is completed mechanically and vinification is in thermoregulated cement vats. Cold prefermentary maceration durning 3 to 4 days, fermentation between 18 and 25 degrees celsius. Aging isalso in cement vats.
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