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| Name: |
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Chantecaille Chateau Vary Merlot Cotes de Duras |
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Where it's from:
France, South West, Cotes De Duras
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| Price per case: |
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£78.36
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| Bottles per case: |
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12 x 75 cl |
| Style: |
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Soft & Supple Reds |
| Description: |
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Chantecaille Chateau Vary Merlot Cotes de Duras from France, South West, Cotes De Duras by Chantecaille Soft & Supple Reds (12 x 75 cl)
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| Region: |
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France, South West, Cotes De Duras |
| Producer: |
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Chantecaille |
| Product ID: |
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13347 |
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Chateau Lucas GRAND de LUCAS Cuvee Prestige Lussac Saint Emilion
Description: TASTING NOTE: A fine ruby-red in colour, with a nose of ripe red fruits and hints of vanilla which marry well together. The wine is medium-bodied and is a perfect blend of the ripe, spicy-juiciness of the Merlot grape supported by the firmness and finesse of the Cabernet Franc. LOCATION: Owned by the Vauthier family since the late 16th Century, Chateau Lucas is situated in the Saint Emilion satellite of Lussac, approximately 45 kilometers east of Bordeaux. The family also own Chateau Ausone 1er Grand Cru Classé St Emilion. SOIL: Like the rest of the St Emilion District the soil make-up is complex. To the west of the commune the soil is gravelly. To the north it is cold and clayey, while in the south-east the soil is essentially clay limestone. Grapes are selected from across the commune and the percentage split varies from vintage to vintage. CLIMATE: Compared to other parts of Bordeaux, the climate here is more continental, with a greater variation in daily temperatures. There is substantially less rain during summer and winter. GRAPES: 50% Merlot and 50% Cabernet Franc GRAPE HARVEST AND VINIFICATION: Vinification techniques are traditional (12 x 37.5 cl)
Price: £103.47
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Chateau de Garraud Lalande de Pomerol
Description: The yields are limited by Double Guyot pruning with bud removal, manual leaf removal and crop thinning when necessary. The grapes, 95% Merlot and 5% Cabernet Franc, are harvested by hand at full maturity and gone over by hand on a vibrating sorting table. The vinification is done in temperature-controlled stainless steel vats with 2-3 week maceration. The maturing is conducted in the traditional manner for about 18 months, 80% in oak barrels, a third of which is renewed every year, and 20% in vats. Château Garraud possesses great elegance and a red color that evolve into a deep orange-red. It releases a bouquet of varied aromas, especially red fruits. The soft, lush palate is fleshy with plenty of body, tight tannins and a long finish. It can be aged for more than 10 years. (12 x 75 cl)
Price: £179.66
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Chateau Mille Roses Haut Medoc
Description: CHARACTERISTICS: A ruby-purple colour, this wine is characterised by a nose of ripe black fruits and damsons with hints of oak and vanilla. In the mouth, the wine's ripe fruit and red berry fruit flavour's lead to a complex and lingering finish. LOCATION: Chateau Mille Roses covers just five hectares, in the village of Macau not far from the borders of the commune of Margaux, in the Haute-Médoc. The property is owned by David Faure. SOIL: Topsoil consists of outcrops of gravel over sand subsoil, with some limestone and clay. CLIMATE: The Gulf Stream generally gives Bordeaux mild winters, warm summers and long, sunny autumns. The district is protected from westerly and north-westerly winds by the continuous coastal strip of pine forest. GRAPES: 60% Merlot, 40% Cabernet Franc. Average vine age is 25 years. PRODUCTION METHODS: The vines are trained to the Guyot system and hand-picked at vintage. The fermentation is carried out in large old oak vats where the temperature varies between 28 and 32ºC for good overall extraction, followed by malolactic fermentation. The wine undergoes 18 months of ageing in 50% new oak barrels. Aged on lees. Available in half bottles. (24 x 37.5 cl)
Price: £304.07
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Chateau Mille Roses Haut Medoc
Description: CHARACTERISTICS: A ruby-purple colour, this wine is characterised by a nose of ripe black fruits and damsons with hints of oak and vanilla. In the mouth, the wine's ripe fruit and red berry fruit flavour's lead to a complex and lingering finish. LOCATION: Chateau Mille Roses covers just five hectares, in the village of Macau not far from the borders of the commune of Margaux, in the Haute-Médoc. The property is owned by David Faure. SOIL: Topsoil consists of outcrops of gravel over sand subsoil, with some limestone and clay. CLIMATE: The Gulf Stream generally gives Bordeaux mild winters, warm summers and long, sunny autumns. The district is protected from westerly and north-westerly winds by the continuous coastal strip of pine forest. GRAPES: 60% Merlot, 40% Cabernet Franc. Average vine age is 25 years. PRODUCTION METHODS: The vines are trained to the Guyot system and hand-picked at vintage. The fermentation is carried out in large old oak vats where the temperature varies between 28 and 32ºC for good overall extraction, followed by malolactic fermentation. The wine undergoes 18 months of ageing in 50% new oak barrels. Aged on lees. (12 x 75 cl)
Price: £273.40
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Chateau Mille Roses L'ENFANT Haut Medoc
Description: CHARACTERISTICS: A ruby-purple colour, this wine is characterised by a nose of ripe black fruits and damsons with hints of oak and vanilla. In the mouth, the wine's ripe fruit and red berry fruit flavour's lead to a complex and lingering finish. LOCATION: Chateau Mille Roses covers just five hectares, in the village of Macau not far from the borders of the commune of Margaux, in the Haute-Médoc. The property is owned by David Faure. SOIL: Topsoil consists of outcrops of gravel over sand subsoil, with some limestone and clay. CLIMATE: The Gulf Stream generally gives Bordeaux mild winters, warm summers and long, sunny autumns. The district is protected from westerly and north-westerly winds by the continuous coastal strip of pine forest. GRAPES: 60% Merlot, 40% Cabernet Franc. Average vine age is 25 years. PRODUCTION METHODS: The vines are trained to the Guyot system and hand-picked at vintage. The fermentation is carried out in large old oak vats where the temperature varies between 28 and 32ºC for good overall extraction, followed by malolactic fermentation. The wine undergoes 18 months of ageing in 50% new oak barrels. Aged on lees. (6 x 75 cl)
Price: £98.36
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Chateau Haut-Brion 1er Cru Grand Cru Pessac-Leognan
Description: Available in Magnum Bottles. The grapes that have been carefully sorted in the vines are brought to the chai. The separation of the grapes from their stems means the grapes are then slightly crushed. Thus the skins are simply popped open and never pulverized. The resulting issue of juice, skin, pulp, and pips is pumped into the vats by a system perfected so as never to squash them. This mixture of juice, skin, pulp, and pips starts to ferment thanks to the natural yeast present in the vineyard. This important step is constantly supervised. The fermenting must is controlled twice a day. The temperature of the vat is constantly measured. If it rises too high cooling water automatically runs down the sides of the vat. The wine is regularly recycled from the top to the bottom of the vat. The fermentation lasts on the average about five days. Once the fermentation is finished the natural sugar of the grape is totally converted into alcohol. The wine remains in the vat in contact with the skins and pips for about ten days. The wine evolves from the steeping of the skins pulp and pips of the grapes. One terms "cuvaison" the time during which the first the must and then the wine is in contact with the skins and pips. It lasts about fifteen days. This step consists of conveying to the press the remaining must from the vat and pressing it to extract whatever wine is left. This wine is called the "vin de presse." Later it may be used in different sized quantities for the blending with the wine drained from the vat without pressure. The totality of the draining and pressing lasts about one day for each vat. The malolactic fermentation happens by itself thanks to natural lactic bacteria emanating from the vineyard and the chai. These bacteria convert one of the natural acids known as malic into a less acidic one known as lactic. This is called the malolactic fermentation and lasts for about ten days. It softens the wine and eliminates the greenness that comes from the fresh grapes. This step is very important to the assemblage of the wine. It consists of seeking out among the different vats of the vintage those that qualify for making the Grand Vin. One must single out the best vats of the Cabernet Franc, Cabernet Sauvignon and Merlots and make sure that the resulting synergy of their blending will develop great harmony as well as complexity in the resulting wine. This step comes after the alcoholic and malolactic fermentation is finished. Numerous trial blendings are necessary in judging the quality of the wine. The tastings progress gradually until finally one decides on the best blend. Little by little the Grand Vin has emerged with the best equilibrium, the most perfect harmony, and the complexity of aromatic characteristics that are found year after year in the wines of Haut-Brion. The date of the bottling is not decided by chance nor is it systematically at the same time each year. The date is studied each year and decided upon according to the structure of the wine and above all the evolution it undergoes during its aging in the barrel. The date may vary up to six months between certain years. In 1970 A perfect year without excess . Very dry summer and a fine month of September. The harvest was very abundant and of very good quality. Excellent wines produced in the entire Bordeaux area. Today, this is the sort of wine to wait for. Very complex and tannic, but also harmonious and with good wood, notes of spice and the Cabernet grape. In the mouth, it is round, fleshy, young.
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Chateau Mille Roses Haut Medoc
Description: CHARACTERISTICS: A ruby-purple colour, this wine is characterised by a nose of ripe black fruits and damsons with hints of oak and vanilla. In the mouth, the wine's ripe fruit and red berry fruit flavour's lead to a complex and lingering finish. LOCATION: Chateau Mille Roses covers just five hectares, in the village of Macau not far from the borders of the commune of Margaux, in the Haute-Médoc. The property is owned by David Faure. SOIL: Topsoil consists of outcrops of gravel over sand subsoil, with some limestone and clay. CLIMATE: The Gulf Stream generally gives Bordeaux mild winters, warm summers and long, sunny autumns. The district is protected from westerly and north-westerly winds by the continuous coastal strip of pine forest. GRAPES: 60% Merlot, 40% Cabernet Franc. Average vine age is 25 years. PRODUCTION METHODS: The vines are trained to the Guyot system and hand-picked at vintage. The fermentation is carried out in large old oak vats where the temperature varies between 28 and 32ºC for good overall extraction, followed by malolactic fermentation. The wine undergoes 18 months of ageing in 50% new oak barrels. Aged on lees. Available in half bottles. (24 x 37.5 cl)
Price: £304.07
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Chateau Mille Roses Haut Medoc
Description: CHARACTERISTICS: A ruby-purple colour, this wine is characterised by a nose of ripe black fruits and damsons with hints of oak and vanilla. In the mouth, the wine's ripe fruit and red berry fruit flavour's lead to a complex and lingering finish. LOCATION: Chateau Mille Roses covers just five hectares, in the village of Macau not far from the borders of the commune of Margaux, in the Haute-Médoc. The property is owned by David Faure. SOIL: Topsoil consists of outcrops of gravel over sand subsoil, with some limestone and clay. CLIMATE: The Gulf Stream generally gives Bordeaux mild winters, warm summers and long, sunny autumns. The district is protected from westerly and north-westerly winds by the continuous coastal strip of pine forest. GRAPES: 60% Merlot, 40% Cabernet Franc. Average vine age is 25 years. PRODUCTION METHODS: The vines are trained to the Guyot system and hand-picked at vintage. The fermentation is carried out in large old oak vats where the temperature varies between 28 and 32ºC for good overall extraction, followed by malolactic fermentation. The wine undergoes 18 months of ageing in 50% new oak barrels. Aged on lees. (12 x 75 cl)
Price: £273.40
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Chateau Cissac REFLETS du CISSAC Haut-Medoc
Description: This is the second wine of Chateau Cissac and the 50 hectare estate is located in Cissac-Medoc, at the heart of Haut-Medoc appellation. The Soil has fine gravel and chalk characteristics and is planted with Cabernet Sauvignon, Merlot and Petit Verdot that are used in this wine. Chateau bottled, the harvest is hand picked while vinification takes place in oak vats under temperature control up to a maximum of 28/30º. The wine is then matured 16 months in oak barrels, of which 50% are new. Each vine does not produce similar quantities each year. However, the proportions on the various single-variety wines that are assembled to make Chateau Cissac are strickly respected. The remaining wines are then carefully blended and are offered to customers under the label 'Reflets du Château Cissac'. The style will undoubtedly vary from year to year, not only for climatic reasons which apply to all wines but also to the varying productions of the grape varieties. (12 x 75 cl)
Price: £130.43
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Chateau de Garraud Lalande de Pomerol
Description: The yields are limited by Double Guyot pruning with bud removal, manual leaf removal and crop thinning when necessary. The grapes, 95% Merlot and 5% Cabernet Franc, are harvested by hand at full maturity and gone over by hand on a vibrating sorting table. The vinification is done in temperature-controlled stainless steel vats with 2-3 week maceration. The maturing is conducted in the traditional manner for about 18 months, 80% in oak barrels, a third of which is renewed every year, and 20% in vats. Château Garraud possesses great elegance and a red color that evolve into a deep orange-red. It releases a bouquet of varied aromas, especially red fruits. The soft, lush palate is fleshy with plenty of body, tight tannins and a long finish. It can be aged for more than 10 years. Available in Magnum Bottles. (6 x 1.5 Litres)
Price: £184.26
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Chateau de Fuisse St-Veran
Description: Rich, full and concentrated with super balance, minerality and freshness, showing the amazing quality that Jean Jaques Vincnet now attains at Chateau de Fuisse. The Chateau de Fuisse is located in the heart of the Maconnais vineyards in southern Burgundy. In this famous region, the Vincent family , produce wines of an exceptional quality thanks to the estate's outstanding location. Jean-Jacques Vincent, the current owner since 1966, is the worthy heir to this proud family heritage, as an agricultural engineer and oenologist, he has dedicated his life to the running of the family estate. He ensures that the authenticity of the product is constantly respected through a judicious combination of new technology and traditional methods. The majority of the estate's 30 hectares of vineyards are located in the districts of Fuisse and Pouilly , halfway up the hillsides with a south-south-easterly aspect. The argilo-calcareous soil with its variable proportions of clay and chalk give the wines both structure and elegance. Of varying ages, the vines are harvested separately and manually according to the 'climats' concerned. The Chardonnay grapes are transferred whole to the estate where they undergo slow pneumatic pressing to gently extract all the goodness of the juice. The vines are cared for using traditional methods, applying sustainable viticulture and totally organic fertilizer, thereby safeguarding the future of the plots farmed, while at the same time respecting their individual characters. The soil is always farmed in parcels in order to limit erosion and guarantee authenticity. (12 x 75 cl)
Price: £133.88
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Chateau Latour LES FORTS de LATOUR Pauillac OWC
Description: This second wine of Chateau Latour uses the grapes from the young vines of the Grand Enclos, which are less than 12 years old, and from the grapes grown on three plots situated outside the Grand Enclos. Ageing occurs, 50% in new barrels and 50% one vintage old barrels, for 18 months to produce a blend of 70% Cabernet, 30% Merlot grapes, the exact proportion of grape varieties will vary slightly from year to year depending on the quantity of demoted Grand Vin. The growing season started normally at the beginning of April, with a good show of flowers during a sunny period interspersed with a few storms. Summer was very dry and the grapes developed fast. At the end of July, green harvest was carried out. First signs of ripening were observed on 1 August. August and September were sunny with very little rain. At the end of September the grapes were very healthy and small, with very concentrated juices. Vintage started on 28 September in brilliant sunshine, which remained until the end on 10 October. The grapes were perfectly healthy and the musts were extraordinarily concentrated. One of Bordeaux's most concentrated rich and full-bodied wines. The wine is dark a ruby colour and has a unique bouquet of fresh walnuts, leather, and black currants. Available in the Original wooden case. (12 x 75 cl)
Price: £1176.93
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Chateau Leon Premieres Cotes de Bordeaux
Description: The vineyards of Chateau Léon lie within the boundaries of Chateau Carignan in the Premières Côtes de Bordeaux. The property dates back to Roman times and was the seat of a fiefdom in the 11th to 13th centuries.The age of the wines vary, however approximately 30% are 40 years old, with the rest being between 10-20 years old. The chateau only uses organic fertilisers and no irrigation. Pruning is Double Guyot with a maximum of 40,000 buds per hectare. Leaf thinning by hand is done in years where there is a high vegetation growth. Chateau Leon are harvested by mechanical picker to a yield of 60Hl per hectare, and then there is total de-stemming, natural crushing, and fermentation in stainless steel or cement vats. The fermentation is temperature controlled, as necessary. Due to very light filtration some natural sediment may be found towards the bottom of the bottle. With 70% Merlot 20% Cabernet Sauvignon and 10% Cabernet Franc this wine is a delicious young claret, full of soft red fruit with good balance and length. (12 x 75 cl)
Price: £116.33
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Chateau Lucas GRAND de LUCAS Cuvee Prestige Lussac Saint Emilion
Description: TASTING NOTE: A fine ruby-red in colour, with a nose of ripe red fruits and hints of vanilla which marry well together. The wine is medium-bodied and is a perfect blend of the ripe, spicy-juiciness of the Merlot grape supported by the firmness and finesse of the Cabernet Franc. LOCATION: Owned by the Vauthier family since the late 16th Century, Chateau Lucas is situated in the Saint Emilion satellite of Lussac, approximately 45 kilometers east of Bordeaux. The family also own Chateau Ausone 1er Grand Cru Classé St Emilion. SOIL: Like the rest of the St Emilion District the soil make-up is complex. To the west of the commune the soil is gravelly. To the north it is cold and clayey, while in the south-east the soil is essentially clay limestone. Grapes are selected from across the commune and the percentage split varies from vintage to vintage. CLIMATE: Compared to other parts of Bordeaux, the climate here is more continental, with a greater variation in daily temperatures. There is substantially less rain during summer and winter. GRAPES: 50% Merlot and 50% Cabernet Franc GRAPE HARVEST AND VINIFICATION: Vinification techniques are traditional (12 x 75 cl)
Price: £176.29
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Chateau de Garraud Lalande de Pomerol
Description: The yields are limited by Double Guyot pruning with bud removal, manual leaf removal and crop thinning when necessary. The grapes, 95% Merlot and 5% Cabernet Franc, are harvested by hand at full maturity and gone over by hand on a vibrating sorting table. The vinification is done in temperature-controlled stainless steel vats with 2-3 week maceration. The maturing is conducted in the traditional manner for about 18 months, 80% in oak barrels, a third of which is renewed every year, and 20% in vats. Château Garraud possesses great elegance and a red color that evolve into a deep orange-red. It releases a bouquet of varied aromas, especially red fruits. The soft, lush palate is fleshy with plenty of body, tight tannins and a long finish. It can be aged for more than 10 years.
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Chateau Gruaud-Larose 2eme Cru Classe Saint Julien
Description: Dating back to 1725, the estate was grouped into a number of small vineyards and in 1757 Mr. Gruaud formed one large one, under his name. Eventually a descendant of the first owner took over the property, his name was Larose, and he immediately linked his name to the estate, it as subsequently purchased by Mr Desire Cordier in 1915. An attractive, strong red-brown colour, with hints varying from vermilion to reddish-orange that indicate a gradual development. The wonderfully fragrant sweet nose displays notes of berries, spices, coffee, and grilled and roasted scents. Initially supple but firm, full in the mouth, robust and highly structured. Very pleasant aromatic finish. (12 x 75 cl)
Price: £1889.81
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Chateau Musar RED Bekaa Valley Lebanon
Description: Chateau Musar makes every effort at producing totally natural wines, letting each one develop its own character while the red wines in particular are known for their complexity and maturity. From the vineyard to the cellar great care is taken as this wine is aged 12 to 15 months in Nevers oak, and blended in its third year, before being bottled and aged in the cellar for four years. This has produced a deep red almost brick coloured wine with a nose showing plenty of compelx spicy character. This character develops on the palate as this concentrated tannic wine culminates in a powerful finish. Created in 1930 in the cellar of an old XVIIIth century castle, Chateau Musar is as much the work of a family as the living testimony of all the civilizations that tread its soil. After a long stay in France, Gaston Hochar returned to Lebanon and created Chateau Musar in the cellars of the old 'Mzar' castle in Ghazir, overlooking the Mediterranean sea. What began as a hobby soon became a passion; a passion inspired by an initial encounter with renowned viticulturist Ronald Barton while stationed in Lebanon during the Second World War. The family's love for wine grew and in 1959, after completing his oenology diploma in Bordeaux, the eldest son, Serge, entered the business. Some call him the magician, the man behind this extraordinary wine. His response? That all he seeks is to translate what nature intended. The vineyards of Chateau Musar are located at an altitude of over 3,000 feet in the Bekaa Valley where the vines are sheltered by the surrounding mountains running parallel to the Mediterranean coast. They cover 180 hectares and produce a limited yield of about 35 hl/ha. The red wines are made from a blend of different grape varieties, mainly: Cabernet Sauvignon, Cinsault and Carignan. The vines are grown on a gravely soil with a limestone base. The composition varies from one year to the next, giving Chateau Musar a different character and identity each year.. The white wines are made from a blend of Obeideh and Merwah, which are native to the Bekaa Valley and Mount Lebanon. According to the legend, Obeideh and Merwah were taken back to Europe with the Crusaders and are the likely ancestors of Chardonnay and Semillon respectively. (1 x 75 cl)
Price: £145.94
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Chateau de Fuisse TETE DE CRU Pouilly-Fuisse
Description: Well made wine that has spent approximately 9 months in oak barrels is a pale yellow color with plenty of chardonnay fruit flavours. Full of character, complex and lengthy on the finish. The Chateau de Fuisse is located in the heart of the Maconnais vineyards in southern Burgundy. In this famous region, the Vincent family , produce wines of an exceptional quality thanks to the estate's outstanding location. Jean-Jacques Vincent, the current owner since 1966, is the worthy heir to this proud family heritage, as an agricultural engineer and oenologist, he has dedicated his life to the running of the family estate. He ensures that the authenticity of the product is constantly respected through a judicious combination of new technology and traditional methods. The majority of the estate's 30 hectares of vineyards are located in the districts of Fuisse and Pouilly , halfway up the hillsides with a south-south-easterly aspect. The argilo-calcareous soil with its variable proportions of clay and chalk give the wines both structure and elegance. Of varying ages, the vines are harvested separately and manually according to the 'climats' concerned. The Chardonnay grapes are transferred whole to the estate where they undergo slow pneumatic pressing to gently extract all the goodness of the juice. The vines are cared for using traditional methods, applying sustainable viticulture and totally organic fertilizer, thereby safeguarding the future of the plots farmed, while at the same time respecting their individual characters. The soil is always farmed in parcels in order to limit erosion and guarantee authenticity. (12 x 75 cl)
Price: £253.86
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Chateau de Fuisse TETE DE CRU Pouilly-Fuisse
Description: Well made wine that has spent approximately 9 months in oak barrels is a pale yellow color with plenty of chardonnay fruit flavours. Full of character, complex and lengthy on the finish. The Chateau de Fuisse is located in the heart of the Maconnais vineyards in southern Burgundy. In this famous region, the Vincent family , produce wines of an exceptional quality thanks to the estate's outstanding location. Jean-Jacques Vincent, the current owner since 1966, is the worthy heir to this proud family heritage, as an agricultural engineer and oenologist, he has dedicated his life to the running of the family estate. He ensures that the authenticity of the product is constantly respected through a judicious combination of new technology and traditional methods. The majority of the estate's 30 hectares of vineyards are located in the districts of Fuisse and Pouilly , halfway up the hillsides with a south-south-easterly aspect. The argilo-calcareous soil with its variable proportions of clay and chalk give the wines both structure and elegance. Of varying ages, the vines are harvested separately and manually according to the 'climats' concerned. The Chardonnay grapes are transferred whole to the estate where they undergo slow pneumatic pressing to gently extract all the goodness of the juice. The vines are cared for using traditional methods, applying | | | |
