Download the datasheet.

Producer: Domaine HOUCHART – Famille QUIOT

Grape Variety: Grenache – Cinsoult – Syrah – Cabernet Sauvignon

History: André Joseph sergeant of French guarding serves in the regiment of Guyenne. His son Ferdinand Victor André is page of Princess Pauline Borghèse sister of Napoleon 1st. In 1831, he is the captain of the grenadier of the national guard. His younger son, Aurélien, studies to the middle school in Aix, where he was the fellow student of Paul Cézanne and Emile Zola. He will keep relations all his life with Cézanne who often came to Palette. Negociant, he buys the Domain. Then Hilaire will dedicate its life to maintain the family domains. He will have two girls among whom the one is the mother of Geneviève who wife Jérôme QUIOT. They will have 2 children, Jean-Baptiste and Florence.

Production: Clayey-limestone soils, with unrefined texture, from the decomposition of the source rock of the surrounding mountains.

Vinification: Direct pressing or/and cold maceration (12 to 24 a hour). Wine making separated from vines. Tanking from 12 to 24 days in 18-20°C

Alcohol contents: 13°

Tastings: Rose salmon. Strawberries, red berries. Liveliness, freshness, aromas of citrus fruits, with a lot of roundness.

Recommended dishes: Salted tarts, salads and Asian cooking

Served at: 10 to 12°C

Ageing: 1 year

Download the datasheet.

Producteur : "Laurent PERRACHON"

Cépage : Gamay & Pinot noir

Degré alcoolique : 13°

Dégustation : Le fer de lance de cette région, se distingue par sa générosité, l’amitié qu’il inspire et la convivialité à laquelle il invite.
Couleur : rouge vif
Bouche : Fruité, gouleyant.

Température de consommation : 12 à 13° (frais jamais chambré)

Plats conseillés : Pavé de charolais, charcuterie, saucisson chaud de Lyon, brochet à la crème et fromages du charolais.

Vieillissement : 1 à 4 ans

Download the datasheet.

Producer : R. LAMOTHE & Fils

Grape-variety : 7000 feet / ha with 90% Sémillon, 5% Sauvignon, 5% Muscadelle.

Situation : On the left bank of the “Garonne”.

Soil : Clayey and sandy gravel.

Production area : 5 ha.

Vinification : Manual grapes-harvest, strictly and essentially made in 4 to 6 times.
Traditional vinification with the control of the temperature.
Maturing in French oak barrels for 12 months.
Production : 15000 bottles so that around 20 hl / ha

Alcoholic Content : 14°

Tasting : Fine and unctuous, it is a very alcoholic and flavoured wine.

Serving temperature : 6°C to 8°C.

Suggested dishes : Aperitif or with some “fois gras”, pike with white butter, sole or calf
sweetbread, frog legs, roquefort, walnut cakes, Pithiviers and sorbets

Ageing : 4 to 25 years.

Download the datasheet.

Producer : Roselyne GAVOTY

Grape Varieties : 35% Grenache, 30% Syrah, 20% Cinsault, 15% Cabernet

History : Six generations followed one another in charge of the field since 1806.
The principal residence comprises an arched part going back to the
XVI century. The cellar, built at the end of the XVIII century, kept its
lightning and its frame of origin.

Soils : Clayey-Limestone

Production : 55 000 Bottles

Vinification : Grapes are crushed and destemmed. Our rose wines are made from
«saignée»: the first juice obtained after maceration (3/6 hours) is
blended with the first pressed juice. Once the must has settled with cold
processing, it will ferment in an enamelled vat, at about 17°C during
about 2 or 3 weeks. Fined, then filtered in January, our Rosé will be
bottles all year long on a blended quality for the whole vintage.

Alcohol contents : 13°

Tastings : Fruity scents, red berries flavours, full bodied, well balanced. Spicy
and fruity flavours (fresh red berry) are a good support for exotic meal
(made of contrast). Freshness combines will good length to enhance
these “saveurs”.

Consumption temperature : 12°

Recommended meals : Salads, spicy meals, Provence and asiatic cook.

Ageing : To be drunk in the year.

Download the datasheet.

Producer : SCEA BOUCHARD-GUY

Grape-variety : Carignan, Cinsault, Grenache, Mourvèdre.

Soil : Schist, clayey-limestone and marble.

Vinification : Harvested by hand. Carbonic maceration for Carignan and Cinsault. Long
vatting time for Grenache.

Alcoholic Content : 12° 5

Tasting : A highly-coloured wine, going down smoothly, fresh and aromatic taste. With
a certain volume, the very ripe tannins are blended. Aromas of red fruits and
garrigue.

Serving temperature : 16 - 17 ° C.

Suggested dishes : Partying with friends, with picnics, barbecues, grilled lamb, poultry.

Ageing : 2 to 5 years.

Download the datasheet.

Producer: Pierre Gaillard

Grape-variety : 100% Viognier

History : Christened “Côte Chérie” in the country, the vineyard would have been
created by the “bateliers” of Rhône living at Condrieu.

Soil : Parcels hill-sides of Côe de Bellay and Boissey are made up lighly
granitic decomposition soils. Exposed all south, they offer an
environment where Viognier, cultivated for low yields, give all its
aromatic potential.

Yield : 30hl/ ha

Vinification : Manual harvest, pelicular harvest during 12-18 hours. Alcoholic
fermentation in controled temperature barrels at 15-18°C. Malolactic
fermentation in barrels. A pelicular fermentation during 10 hours allow
all expresion of the aromatic potential of harvested grapes. The variety
of aromas diversify itself during alcoholic and malolactic fermentations
realised in barrels, place of meeting between wine and wood.
Maturing during 6 months, 10% new wood, stirred once a week. Lees
are kept during maturing allowing the rounded and well constructed of
Condrieu thanks to stirring.

Alcohol content : 12.5°

Tasting : Fruity and flowerly, this delicate and racy white wine take armoas of
pear, muscat and almond when ageing.
Serving temperature: 8 to 10°

Suggested dishes : Cold fishes, jelly poultry.

Ageing : 1 to 3 years.

Download the datasheet.

Producer : DOMAINE DU TARIQUET

Grape-variety: Gros Manseng and other late-harvest regional grape varieties.

Vinification : In Gascony, the onset of winter heralds the arrival of the first thrushes
(‘premières grives’), eager for their share of the season’s pickings.
Harvested in late autumn, mature grapes packed with sweetness and
pleasure produce an elegant wine, with fine typicity.

Alcohol content: 10°5

Tasting: Great fullness on the palate, with delicious tropical flavours, sustained
by freshness. Balanced sweetness leads to fresh grapes on the finish –
an instant delight..

Serving temperature: 6 to 8° C

Suggested accompanying dishes: Serve chilled as an aperitif or with a meal. Excellent with foie gras, white meat or soft cheese.

Ageing: From 1 to 2 years.

Download the datasheet.

Producer : Mathieu COSTE

Grape-variety : Gamay, Pinot

Soil : Siliceous or calcareous

History : In 1218, wines of Giennois are bought for the courtyard of the king
Charles VI. Numerous abbeys will be create in the region and will
contribute to the extension of the vineyard (the Cistercian abbey of
Roche in Myennes and the commanderie of the Templars).
The grapevines of Giennois are located on the slopes of the Loire in
the departments of Nièvre. Mathieu Coste, the ancient manager of the
« Domain of the Wine Secondary school of Beaune », bought back the
vineyard of ALAIN PAULAT (quality-label Ecocert).

Vinification : Biological culture: earthing-up in November, earth downing in April
and May follow hoeings. From disbudding in May, then sizes in green
pollarding and clipping, in August collection in the hand of the "green
grapes", thin outing. Manual grape harvests with sorting.
Fermentation with natural yeasts. Permanent monitoring of wines to
avoid the products of correction. Long ageing in vat stainless steel.
Maturation in old barrels during 4 - 8 months, then blending in vat.

Alcohol content : 12°

Tasting : Structured wine, very present tannins, complex aromas of red fruits,
wooded and added with pepper notes.

Serving temperature: 17 to 21° C

Suggested accompanying dishes : Daily cooking, black blood sausage in apples, white meats, salmon and monkfish, cheeses.

Ageing : 8 to 20 years.

Download the datasheet.

Producer : BONNET HUTEAU

Grape-variety : Melon de Bourgogne 100%.

Age of the vines : 10 to 30 years.

Soil : Clayey-silicious on Micachists and gneiss

Yield : 55 hl/ha.

Production surface : 20 hectares

Vinification : Vinification in traditional white dry wine with the control of the
temperatures between 18 and 20°C. Storage on lees for 6 months.

Alcohol content : 12.2°

Total acidity : 3.90 g/H2s04

Residual sugars : 1.2 g/l

Tasting :
Colour : Yellow green reflections
Nose : Elegant with white flowers aromas.
Palate : Round and soft in the mouth, with strong freshness and a persistent
final.

Serving temperature : 10 to 12 °C.

Suggested dishes : Oysters, shells and grilled fishes.

Ageing : To be drunk within 3 years maximum.

Download the datasheet.

Producer : Gérard TREMBLAY

Grape-variety : Chardonnay

Age of the vines : 10 to 30 years old

Soil : Marl and Limestone

Production surface : 15 ha

Vinification : Pneumatic press Bücher, vinificatrion in stainless tanks with control of the
temperatures tank by tank, duration 6 months.

Alcoholic Content : 12,5 °

Tasting Notes : With green and yellow reflections characteristic of this Appellation, it is an abundant and generous wine. Fat, full, persistent, its flavour and its savour are
developing quickly.

Serving temperature : 8 to 10°C

Suggested dishes : Seafood

Ageing : To be drunk young