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Producer : Gilbert PICQ and Sons

Grape-variety : 100% Chardonnay

Age of the vines : 1/3 from 7 to 15 years - 2/3 from 15 to 25 years
Soil : Middle and higher Kimméridgien with limestone and marl alternation where
they prevail. The soil is often very stony.

Yield : 7000 bottles/year

Production surface : 10 ha

Vinification : The Grape harvest is in the end of September and in the beginning of October.
Destalking at 100%. Very slow pneumatic pressing. Reception of the juices
and static racking of the must (12 to 24 hours according to the years). Very
long alcoholic fermentation with a control of the temperatures, 18 to 20°C at
the beginning and 24 to 25°C at the end, followed with a malolactic
fermentation. Then several rackings operate by preserving fine lees for the
maturing of the wines which is only done in stainless tanks for 8 to 12 Months

Alcoholic content : 12°5

Tasting notes :

Colour : Nice robe in a golden bright yellow with green reflections.

Nose : The nose is distinguished, fresh with flowered and fruity notes, such as the
hawthorn, the lemon grass, the peach.

Palate : Often very mineral, firm attack in the palate then evolves quickly to the fat.
The final is dominated by dry fruit flavours, such as almond and hazelnut.

Serving temperature : 11 to 13°C

Suggested dishes : Shellfish, seafood or cooked pork meats.

Ageing : Should be drunk young, can be stored 6 to 10 years following the vintage.

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Producer: Château Romassan – Domaines OTT

Grape Variety: Mourvèdre, Cinsault and Grenache

History: At the foot of the handsome village Le Castellet in the heart of the
Bandol appellation. The land was entirely remodeled and replanted
over a 30-year period. However, the estate is a venerable one, bearing
the characteristic image of the other Ott estates: its country house dates
back to the 18th –c. (superb vaulted cellars), the whole giving a certain
grandeur to the surrounding landscape.

Soils: The land here is rather poor and made up of limestone, sandstone and
marl of the late Cretaceous marine period. The poor fertility is offset by
the stone content in the soil.

Vinification : Hand picking, highly selective grape sorting. Direct pressing of
crushed, de-stemmed grapes. Fermentation alcoholic and malolactic in
thermo-regulated vats followed by ageing in oak casks and vats for 6-8
months. Bottled in spring.

Alcohol contents: 13°

Tasting: Exceptional flavors of fruits good body, vinosity, wonderful bouquet
and roundness.

Served at: 10 to 12°

Recommended dishes : An out standing accompaniment for seafood dishes, slightly spiced appetizers, salmon in puff pastry with crayfish sauce, fish carpaccio…

Ageing: 1 to 3 years

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Producer : Champagne Louis Roederer

Grapes : 55% Pinot Noir, 45% Chardonnay

History : In 1876, Tsar Alexander II was already a great fan of Louis Roederer’s champagne and he asked Louis Roederer to «go one step further» and produce, for his own personal consumption, a unique wine in quality and bottle. Louis Roederer offered to create an exceptional white crystal bottle to house the best selection from the 7 finest vineyards of his estate. ! is wine was only produced in the “great” years when the ripeness of the Chardonnay and Pinot noir enabled a subtle, precise balance. ! e wine is the region’s most prestigious.

Vinification : 20% of wines matured in oak casks with weekly batonnage – No malolactic fermentation. Cristal is produced using harvests from the fi nest vineyards of Montagne de Reims, the Vallée de la Marne and the Côte des Blancs. The wines undergo an average of 5 years maturation in cellars and rest 8 months after disgorgement to perfect its maturity. Dosage of between 8 and 10 g/l is adapted to each vintage.

Alcohol Contents : 12°

Tasting : Precise, silky, balanced, and harmonious with a powerful, rich body, great purity and an incredible ability to age.
«An intense delicate wine that reveals a precise, pure combination of sugared flowers, cocoas, finely toasted hazelnuts, and candied citrus fruits. The texture is infinitely silky, concentrated and flavoursome with an explosion of ripe fruit, red fruit, white chocolate, caramel and viennoiserie typical of Cristal. It is a powerful and elegant wine with a crescendo of sensations that attains a true harmony of flavours and perfect integration. The end is fresh with a fine bitterness which almost lends the wine “crispness”.

Consumption : 9 à 12°

Recommended dishes : Scallops, caviar with citrus - Half-smoked salmon
Chardonnay lobster and rhubarb - Spider crab and fennel
Oysters with a champagne zabaglione - Oyster tartare chipolatas with chives
Marinated raw fish

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Producer: Taittinger

Grape-variety : 30% Chardonnay, 70% Pinot noir

History: Place of Reims where the History of France met the history of the champagne. Located in the large regions of champagne, Taittinger covers 288 ha distributed on 34 vintage wines. The supply is completed by the purchase of grapes selected among the best.

Vinification : Grape harvests driven to maturity. Ageing during 3 to 4 years in cellar, to acquire its maturity. Elaborated from Pinot from the Mountain of Reims and Chardonnay which confers its delicacy, it gives its bright pink colour from a light percentage of quiet red wine added during the assembly.

Alcohol content : 12° C

Tasting: Color : The color, intense and brilliant, is a lively pink color. Bubbles are fine, the persistent foam.
Smell: Beautiful intensity, it is fresh and young at once. It gives aromas of red berries (wild raspberry, cherry and blackcurrant).
Mouth : Very well-balanced wine, it is slightly complicated and softened. It is a subtle wine with fresh fruit flavors.

Serving temperature: 9° to 12°C

Suggested accompanying dishes : With an aperitif, fruit desserts.

Ageing : 1 to 4 years.

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Producer : René MURE

Grape-variety : Gewurstraminer.

History : René Muré’s classical wines express completely the grape-variety
character. They are marked by the pureness of the fruit taste.

Age of the vines: About 30 years old.

Soil : Clay and limestone.

Production area : Rouffach region

Vinification : Slow fermentation and maturation on fine lees.

Alcohol content : 11°5

Tasting : Coulour : Nice yellow colour.

Nose : Nose of rose, litchi and ginger.

Palate : The mouse in round with aromas of flowers, and with ginger
and cardamom in finish. Some hints of bergamot give freshness to the
wine.

Serving temperature: 7 to 8° C

Suggested accompanying dishes : At the aperitif, spicy salads, cooked fishes, exotic recipes, foie gras from Strasbourg, soft cheeses (like Munster, Maroilles and Pont
l’Evêque), Roquefort and blue cheeses, pastries, pies, cream desserts,
mousse desserts.

Ageing : 7 years.

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Producer : Henry FESSY

Grape-variety : Black Gamay at white juice.

Soil : The soil of Chiroubles is extremely homogeneous, all in granites with large
grains, lightly and permeable, gathering all the required conditions to grow one
of the tops.

Yield : 58 hl/ha so that 22000 hl.

Alcoholic Content : Approximately 12.5%

Tasting Notes : It is the Beaujolais preferred from all feminine palates. The wine is very light and supple, so well charmer and sensual, from a seducible delicateness. Very
bright red robe, it is elegant, fine, robust, and smell good the violet and iris.

Serving temperature : 12 to 15°C

Suggested dishes : Quenelle of pike “mousseline” with sauce “Nantua” fattened pullet of “Bresse” riddled steamed, goat cheeses,etc….

Ageing : 2 years maximum.

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Producer: GAEC GAYET Thierry

Grape-variety : 70% Merlot, 20% Cabernet Franc, 10% Malbec
Soil : Clay and Limestone.

Vinification : Traditional vinification in stainless steel vats with controlled
temperature.

Alcohol content : 14° C

Tasting : A full bodied wine with black berries aromas and velvety tannins.

Serving temperature: 18° à 20°C

Suggested accompanying dishes : Roasts, steaks, and cheese.

Ageing : 2 to 5 years.

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Producer : Benoît et Frédéric LAVAU

Grape-variety : 60 % Grenache, 40 % Syrah

Soil : Climate and terroir of the Rhone Valley are excellent for Syrah and
Grenache.

Vinification : Traditional vinification, pumping over and cold maceration.
Alcohol content : 13°

Tasting : A medium-bodied red with a rich and spicy bouquet of red berries,
soft and ripe tannins lead to a warm finish. This wine has intense fruit
aromas and flavours.

Serving temperature: 16 to 17°C

Suggested accompanying dishes : Grilled or roasted meats, tomato based pasta dishes, cheese or enjoy just on its own.

Ageing : 1 to 5 years.

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Producer : Valéry RENAUDAT

Grape-variety : Pinot Noir

Ages of the vines : 20 years old

Soils : Clayey-Limestone

Yields : 50 hl / ha

Production surface : Loire Valley Centre wine in the heart of “BERRY”.

Alcohol content : 12°5

Tasting : Cherries and blackberries flavours, full, wrapped and light.

Serving temperature : 14°C.

Suggested dishes : Pork-butchery, white meats.

Ageing : 6 years.

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Producer : Gérard TREMBLAY

Grape-variety : Chardonnay

Age of the vines : 40 years

Soils : Marl limestone (Kimméridgien)

Production area : 1 ha 50

Vinification : Mechanical Grape harvests, Bücher pneumatic press, vinification in
stainless tanks, which lasts from 6 to 12 months, 20 % aged in oak barrels.
Alcohol content : 12.5%

Tasting : Typical of the terroir, fine in mouth, mineral nose.

Serving temperature : 8 to 10 °C.

Suggested dishes : Fishes, white meats in sauce

Ageing : 1 to 5 years.