Barton & Guestier Chateau Magnol Haut Medoc Cru Bourgeois 2013

Dry red wine Chateau Magnol created oenologist winery Barton & Hastie Bernard full, which sought to extract maximum flavour from the grapes to present wine worthy of its name - a powerful, reliable, well-structured. Ripening of the grapes took place in a natural way, with minimal interference winegrowers, and post-harvest berries undergone thorough sorting. Alcoholic fermentation took place at a controlled temperature of 30 ° C and the wort pumping once a day. After aging on the lees of wine is blended, and then another 12 months aged in oak barrels. To provide elegant, well-integrated oak notes, oenologist used for maturation of 350-litre French oak barrels, 30% of which - new. After completion of the exposure, the wine is bottled and is deposited. Grape Varietals - 48% Merlot, 40% Cabernet Sauvignon, 12% Cabernet Franc

Ripa Di Sotto Rosso Cuvee Nv

This wine was created with a philosophy from which great wines have been made. Taking care in advance to choose the best blending partners, to create an excellent cuvee. Apulia’s warm sun and rich soils are perfect conditions for providing a constant supply of nutrients for the vines and thus optimal conditions for ripening the grapes. The work of cultivating the vineyards was focused on obtaining the best quality, and all processes were based on traditional methods of wine making. 

Langevin Pays d'Oc French Syrah 2016

The history of Vin de Pays d'Oc wines can be traced back to the 5th century, when the Greeks planted the first vineyards near Narbonne. Along with parts of Provence, these are considered to be France’s oldest vineyards.

Pays d’Oc IGP is an official quality label certified by Bureau Véritas Quality France. 

Western Cellars California Zinfandel Rose 2016

Made from California's Zinfandel grape variety in the central valley of California - which runs parallel to the Pacific ocean to the South of San Francisco.

Barton & Guestier Vins De Provence Chateauneuf Du Pape 2015

Barton & Guestier has this year again well adapted its skillful winemaking techniques to the 1999 vintage specifications. This consisted of pushing the extraction to the extreme on the Grenache. The Syrah gave richness, flavors (spices, cherry) and structure. The wine has aged slowly for a period of nine months gaining maturity. The result is a rich wine, intense in color, very aromatic with good structure.

Barton & Guestier Vins De Provence Heritage No. 291 Syrah Grenache Nv

Following the pioneering spirit of our founders, with almost 3 centuries of experience and to celebrate B&G's 290th anniversary, our oenologists, led by Laurent Prada, have created Héritage with a total freedom of grapes, terroirs and vintage.For almost 300 years, our know-how has been to vinify, age and ship wines worldwide. 300 years ago, these wines were those produced at Margaux, Lafite, Haut Brion,... The most important people were the winemakers, but the cellar masters were adding their final touch to the wine and Barton & Guestier cellar master, Germain Rambaud, was shaping the best wines of the 18th century.In 2015, inspired by the pioneering spirit of our founders, we are producing the first ultimate wine brand: Héritage by Barton & Guestier. Héritage by Barton & Guestier, a promise of excellence whatever the varietals, the terroirs, the vintage,  If Héritage was only the beginning of the story?

Grape Varieties: 80% Syrah & 20% Grenache

Philippe De Noange Chateau Mont Aigu Cotes Du Rhone 2016

Traditional winemaking. The wines are fermented in temperature controlled stainless steel vats. with, treading, destemming and a raising relatively long ; This method allows to obtain complex and well structured wines. 

Philippe De Noange Chateau Rampeau Bordeaux 2016

Green harvest, deleafing, really ripe grapes, destemming, manual sorting of the harvest. Traditional winemaking of the Bordeaux Rouges in thermoregulated vats. The maceration lasts approximately for 20 days.

L'Odalet Pays D'Oc Le Rose 2017

Once the harvest is brought in, every effort is made to prevent oxydation of the musts as they undergo direct pressing. The wines are vinified at low temperature, depending on the yeast used. Once fermentation is completed, we age the wine on the gross lees or fine lees according to the potential of each vat. Malolactic fermenation is systematically prevented in order to retain as much freshness and tension in the wines as possible.