Tag Archives: red

Saint Chinian Cuvée Baptiste 2012 #saintchinian #wine #france #languedoc


The Saint Chinian Cuvée Baptiste 2012 comes from the La Croix Sainte-Eulalie wine estate , in the Languedoc-Roussillon region.

The Gleizes family has owned this 31 hectares property since 1971. The village where the wine grows is named Pierrerue. The schist, sandstone and calcareous soil offer it this particular taste. The grapes are harvested manually and, when they have been rigorously selected, the grapes are put in oak barrels.

This wine has an AOC (Appellation d’Origine Côntrolée) Saint Chinian Rouge. It is made with approximately 50% Syrah, 20% Grenache, 20% Mourvèdre and 10% Carignan.

The editorial staff had the opportunity to taste it.
This wine has a dark robe, with ruby and dark violet reflection. The nose is spicy and fruity. It is well-balanced in mouth, but also tannic, bold and gourmet, with some fruity accents.

Anastasiya Tretyak



Brouilly 2013. Château de Grandmont. #france #beaujolais #wine


The Brouilly 2013 Château de Grandmont is an organic wine produced in the Beaujolais region, in Blacé

The label showing a beautiful castle with a bucolic background is not just a selling point.
The wine is made  in a familial property located in the Grandmont hamlet. Originally, monks of Prieuré started to occupy the hamlet in the XIIthe century until year 1769, when Louis XV decided to dissolve this religious order.
At the top of the hill stands a church, built in he 19th century. The depicted castle was also built in the 19th.

This wine has an appellation “agriculture biologique” and testifies of a will to protect the ecosystem. The followed objective is to maintain the natural grounds richness, among others by adopting an ancestral method of fighting against pests.


Brouilly 2013 is an AOC (appelation d’origine contrôlée).
The grape variety is a gamay noir with white juice. The wine has a generous and silky taste. It is of a dark ruby colour, it has a delecate spicy nose with wild berries accents. When we taste, we feel little red fruit with slight tannins.  It’s a fantastic wine with red meet of sausages. We loved il a lot !

Anastasiya Tretyak



More than a winemakers’ vintage: a vintage that required cool-headedness and a tailored approach!


If there are vintages for which the precision of the work in the vineyard is particularly important, then 2011 is a fine example!


The dry weather and early development of the vines were key factors for this vintage, and it was thanks to the precision of the work in the vineyard that we were able to extract the full potential of every plot.


Leaves were removed in the spring on a parsimonious basis, depending on each vine; the first green harvests take into account the age of the vines and their root development, with a view to avoiding stress. This meticulous work carried out by the Château’s permanent team continued after the beneficial rain in mid-July with a second removal of leaves and thinning of the bunches in August in order ensure uniform ripening, which had been uneven due to the dry weather between May and July. The minimum use of pesticides approach (full ploughing, grassing, no herbicides, mixed hedges surrounding the vineyard…) initiated more than ten years ago also contributes to balanced ripening and the aromatic complexity of the grapes, particularly in the more complicated vintages…


At harvest, the grapes had reached optimal ripeness with very satisfactory balances, but selection was still important and extremely thorough. More successive sortings were necessary for the white grapes than for a more classic vintage, and the sorting of the red grapes was a huge task.


In the vats, the extractions were slow, but we prefer to let time have its effect… This patience is rewarded because as a result of this slow process, the grapes release silky, beautifully formed tannins.




The wines produced at Malartic-Lagravière in 2011 offer superb purity of fruit, very rich and yet also very refined, accompanied by a silky, elegant, complex tannin structure. Definitely a vintage to taste as soon as you can!

Mrs Severine Bonnie of Chateau malartic-Lagravière with our editor




Weather conditions this year have been particularly favourable for the vine’s growth cycle and the grapes’ ripening process.

The months of July and August saw high temperatures and a generous amount of sunshine. This fine weather continued into September, with an alternation between cool nights and warm daytime temperatures, which encouraged a concentration of aromas and an increase in anthocyanins (pigments). The grapes ripened ideally and harvests dates are now being staggered.  Crops being gathered are perfectly healthy.   It is too early to make an estimate about harvest volume.We should keep in mind that hailstorms during the month of March caused significant damage to 19 000 hectares of vines (15% of the total Bordeauxwinegrowing region).  The extent of this damage varied considerably from one plot to another in vineyards, but the result is a decrease in production.

Dry white wines

Harvests of white Sauvignon grapes begun on 27th August in the earliest-ripening areas.  In September harvesting of this variety became widespread and continued afterwards with the Sémillon variety.

Red wines

Merlot grapes are currently being picked.  Harvests of this variety begun in mid-September for the earliestripening areas.  The berries are intensely aromatic, full of  fl avour, showing excellent concentration in sugar; the pips are crunchy and the skins appear to have marvellous colour potential (anthocyanan evels are high).  Acidity levels are low; this is an indication of excellent ripeness.Harvests will continue with Cabernet Franc in the  first days of October, followed by Cabernet Sauvignon, depending on the earliness of certain terroirs and how ripeness has developed.

Sweet white wines


CIVB A. Benoit

CIVB A. Benoit

Gathered by successive stages of manual sorting on the vine, harvests of grapes for sweet white wines have barely begun.  Weather conditions at present are ideal for these grapes that undergo the infl uence of an extremely specifi c micro-climate.  Humidity, in the form of early-morning mists, encourages the work of the botrytis cinerea fungus (noble rot), a vital factor for producing these wines.  Very warm daytime temperatures dry out the grapes and concentrate all their fl avours.  The grapes express remarkable aromatic potential.