Château Haut-Brignays is a Richard family estate located in Vertheuil, in the northern Médoc. Neighboring Bourdieu-Vertheuil and Victoria, it is made from relatively young vines, which explains the emphasis on fruitiness and lusciousness.

Winemaking
A pre-fermentation maceration of 4 to 5 days at 15°C extracts the fruit. Fermentation then takes place at around 28°C, which enhances the fruit by limiting tannin extraction. Maceration is quite short, not exceeding twelve days.

Grape Varieties: 60% Merlot, 35% Cabernet Sauvignon, 5% Petit Verdot
Flavor: Powerful and structured
Alcohol: 13.5%

Tasting Notes: Luscious, with fresh tannins and spicy notes on a nose of red fruit. Vanilla finish.

Serving suggestion
Serve between 16 and 18°C ​​with lamb stew, pork tenderloin, duck breast, or broad bean cassoulet. Its tannins will blend beautifully with grilled red meats.

E. Guigal: This classic stands out for its premium character across all vintages. Connoisseurs will appreciate the assertive expression of the Syrah grape combined with Grenache.

Region: Rhône Valley
Appellation: Côtes du Rhône AOP
Color: Red
Volume: 750ml
Grape Varieties: 50% Syrah, 40% Grenache, 10% Mourvèdre
Alcohol: 15%
Suggestion: Pairs well with charcuterie, meats, and cheeses

Tasting Notes:
Appearance: Deep, brilliant, dark red color. Aroma: Aromas of black fruit with hints of spice.

Palace: A full-bodied, rich, and elegant wine. Rounded tannins, very well integrated yet present on the palate. This wine is distinguished by its breadth, warmth, and aromatic intensity.

Overall: A well-rounded wine with good persistence. Elegance and finesse result from a beautiful balance between tannins and fruit.
Serving temperature: 16-18°C
Cellaring potential: approximately 8 years.

Region: Bordeaux
This wine from Domaine Haut-Marchand has a brilliant color enhanced with violet highlights. It offers a nose with aromas of red fruit. It is round, with smooth tannins and a long, fresh finish.

Appellation: Montagne Saint-Emilion AOP
Color: Red
Volume: 750ml
Grape Variety: Merlot
Alcohol: 14%
Supple and velvety

Food Pairing:
Pairs well with grilled meats, roast lamb, small game birds, duck confit, or guinea fowl leg with wild mushrooms.

Serving Temperature: 16-18°C

Note: The information published above presents the current characteristics of the wine in question. It is not specific to the vintage.

Le Petit Clos - 2nd vin du Clos Triguedina

Château Victoria, a Cru Bourgeois, is located north of Saint-Estèphe, on the left bank of the Gironde estuary. Its vineyard covers approximately 20 hectares, planted in fine gravel soils, and has been cultivated according to the HVE3 certification standards since 2019. Victoria II is its second wine, made from younger vines and aged for a shorter period in oak barrels.

Winemaking
Traditional, with total destemming of the grapes. Fermentation lasts three weeks, during which maceration is optimized through frequent pump-overs. Partial aging in American oak barrels for six months.

Grape Varieties: 75% Merlot, 20% Cabernet Sauvignon, 5% Petit Verdot
Flavor: Powerful and structured
Alcohol: 13.5%

Tasting Notes
A lovely nose of blond tobacco, with peaty notes. It is silky on the palate, with a finish of well-structured tannins.

Serving suggestion
Serve at 16-18°C, with roasted wood pigeon, duck breast with porcini mushrooms, or roast shoulder of milk-fed lamb.

Novel Vignobles Marie Maria

Bourdieu Vertheuil is one of the oldest wine-growing areas, dating back to the 11th century when an abbey was built. The monks cleared the land and planted vines. Designated a Cru Bourgeois in 1936, it covers 40 hectares of slightly sandy, clay-limestone soils.

Winemaking: Vinification by plot, with pre-fermentation cold maceration for 4-5 days to extract fruit aromas. Alcoholic fermentation at 24-26°C with a 3-week maceration period. The press wines are separated according to their quality, and malolactic fermentation takes place in tanks. The wine is aged for 12 months in French oak barrels (20% new).

Grape Varieties: 80% Merlot, 20% Cabernet Sauvignon.

Flavor: Powerful and full-bodied
Alcohol: 13.5%

Tasting Notes: Very silky tannins supported by a lovely freshness, aromas of blackcurrant and red fruit, with hints of spice, clove, and cardamom. A long finish. Left Bank elegance!

Serving Suggestion: Serve at around 17°C with grilled meats, lamb, beef, duck breast, or roast partridge.

Peyros Marie Blanque Madiran

Château Victoria, a Cru Bourgeois, is located north of Saint-Estèphe, on the left bank of the Gironde estuary. Its vineyard covers approximately 20 hectares, planted in fine gravel soils, and has been cultivated according to the HVE3 certification standards since 2019.

Winemaking
Vinification by plot. Alcoholic fermentation takes place between 22 and 24°C, with maceration lasting 3 to 4 weeks to preserve fruit and freshness. Malolactic fermentation occurs in tanks. The press wines are selected according to four quality levels and aged for 12 months in oak barrels, 37% of which are new.

Grape Varieties: 60% Merlot, 35% Cabernet Sauvignon, 5% Cabernet Franc
Flavor: Powerful and structured
Alcohol: 13.5%

Tasting Notes: With its deep purple color, Château Victoria 2019 reveals aromas of black fruit followed by complex notes of spice, cocoa, and tobacco. The attack is direct, the palate rich and supple, and the finish long. A perfect balance of power and finesse!

Serving Suggestions: Served at 17°C (63°F), this wine pairs beautifully with red meats, chicken stew, stuffed vegetables, game, or poultry.

Minuty wines, developed by the Matton family worldwide, need no introduction. This includes the wines from the Château, whose vineyards cover 170 hectares, as well as the négociant business, which notably produces Minuty Prestige, a blend of the youngest vines, supplemented by purchased grapes.

Winemaking
After harvesting, pressing allows for a rigorous selection of free-run and press juices. Alcoholic fermentation takes place at low temperatures to preserve the wine's intensity and freshness. Malolactic fermentation is not carried out.

Grape Varieties: 75% Rolle, 20% Sémillon, 5% Clairette
Color: White
Lively and dry
Alcohol: 12.5%

Tasting Notes: A luminous color with green highlights. This wine reveals citrus notes, reminiscent of Menton lemon and grapefruit. The palate is lively, taut, and saline, with zesty notes.

Serving suggestion.
Serve at around 10°C with grilled rockfish, turbot or grilled sea bass with fennel, bouillabaisse, marinated fish with herbs or as carpaccio, seafood soufflé, fresh goat cheese terrine, zucchini gratin, or exotic fruit salad.

The Cazes Family. Owners of Château Lynch-Bages since 1939

Vineyard: Ambassadors of the terroirs north and south of the Garonne River, Michel Lynch wines, available in red, white, and rosé, blend the finest Bordeaux grapes for each vintage.

Region: Bordeaux
Appellation: Médoc AOP
Color: Red
Volume: 750ml
Grape Varieties: Merlot, Cabernet Sauvignon
Alcohol: 13.5%
Taste: Powerful and full-bodied

Serving Suggestion: This wine pairs well with a variety of dishes, including roast poultry, prime rib, fine fish, and seafood such as scallops and langoustine tails. For cheese pairings, choose uncooked pressed cheeses such as Reblochon, Cantal, or St-Nectaire.

Tasting Notes: This wine offers a rich, rounded character with spicy aromas on the palate. It possesses the emblematic qualities of Giscours wines: structure, aromatic vibrancy, and fine tannins.

Serving Temperature: 17-18°C

Note: The information published above reflects the current characteristics of the wine in question. It is not specific to the vintage.

Founded in 1821 in the small village of Gambellara, Veneto, by Giobata Zonin, the Zonin winery is still run by his family nearly two centuries later. His descendant, Gianni Zonin, now manages over 2,000 hectares across 11 estates, all practicing sustainable agriculture. They also have a négociant business, purchasing grapes and wines.

Winemaking
The grapes are harvested at full maturity and left to dry in ventilated rooms for 120 days. The crushed grapes macerate for 7 to 8 days. Fermentation is slow, lasting between 4 and 6 weeks. The wines are then aged for two years in 30-hectoliter Slovenian oak casks, followed by 6 months in bottles before being released for sale.

Grape Varieties
60% Corvina, 35% Rondinella, 5% Molinara
Taste: Powerful and full-bodied
Alcohol: 15.5%

Tasting Notes: With its garnet color, this superb wine develops aromas of black fruit, wild berries, candied fruit, and spices. Majestic, it is full-bodied and velvety, with a very long finish.

Serving Suggestions: Serve this wine at 18°C ​​(64°F). It pairs perfectly with rich meats, game, dishes with sauces, and strong cheeses.

Maison Vincent Girardin, established in 1982 with 2 hectares, has developed its business over the years, adding a trading activity in 1990, which it has carried out simultaneously and with talent. Acquired in 2012 by Compagnie des Vins d'Autrefois, Maison Girardin is managed by Eric Germain, the House's Technical Director and winemaker since 2002, who remains committed to the same path, perpetuating its high-end winemaking ethos.

Region: Burgundy
Appellation: Chassagne-Montrachet AOP
Color: Red
Volume: 750ml
Grape Variety: Pinot Noir
Alcohol: 13%
Velvety and smooth

Suggestion:
Perfect with grilled or roasted red meats, meat terrine, or cheese.

Tasting Notes: This wine boasts an intense and deep color, a rich bouquet with aromas of red fruit and delicate, integrated oak notes. The palate is full and silky. Its structure features fine tannins and a firm, powerful finish.
Serving Temperature: 14°C