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Château Haut-Bacalan 2009
Pessac-Léognan

About
Château Haut-Bacalan is located on the prestigious town of Pessac, as its neighbor classified before 1855 Castle Haut-Brion.

In 1726, Charles Louis of Secondat, Baron de Montesquieu, acquired with his colleague Sarrau de Boynet from the Bordeaux Academy of the domain. He writes himself: "the grave had a suitable density in the sand in order to plant vines." At that time, this area is identified as Haut-Médoc on the map of Cassini, it covers 30 hectares.

Charles Louis, in cold with King Louis, traveling very often off sleeve, markets all the production in England. At the end of his life, retired in Entre-deux-Mers, he sold the property in 1748. Mr Bacalan, squire of the king, new acquirer gives his name to the estate. He will become the Speaker of Parliament. The viticultural crises follow one another, the urban development spreads, the vineyard surfaces decrease over time.

In 1998, Charles Henri Gonet fell under the charm of the beauty of the 17th century, buys to welcome Corinne his young wife. This is followed by renovations of the vineyard and cellars. Tradition and ancestral ways of farming apply to respect the terroir.

The Vineyard
Today, 8 hectares in production on a crust grave (geological resurgence Mission Haut-Brion), Charles Henri practices a culture closer to the environment, oriented towards biodynamics. On the gravelly soils are planted Merlot, Cabernet Sauvignon and Petit Verdot, with a density of 10 000 vines / ha.

Area: 7ha, average age of the vineyard 17 years
Soil: Compact clayey gravels
Grape Variety: 75% Merlot - 20% Cabernet Sauvignon - 5% Petit Verdot
Vineyard Management: Sustainable farming

Winemaking
Grapes: 55% Merlot - 40% Cabernet Sauvignon - 5% Petit Verdot
Manual harvest by plot - Sorting in the red vat: vatting
3 to 4 weeks in thermoregulated stainless steel vats
Aging 14/18 months in new oak barrels

Tasting Notes
Serving temperature: 64°F
Exceptional vintage, remarkable for the defense of her dress, the depth of the hue and the persistence of the ruby reflections dark. Notes of fresh leathers, dried fruits and jam
blackberries quickly emerge from the glass. A spicy character provides a tart feeling that is enriched by flavors confit. The presence of racy tannin supports the wine to offer a rich, heady wine: a crunchy and delicious wine.

Awards
BETTANE & DESSAUVE: 15/20
Gold Medal Challenge Best French Wines USA 2011
Silver Medal Challenge Best French Wines Asia 2011
Silver Medal World Selection Brussels 2012

  Price $75.00   
   

Castle St Eugene 2012
Pessac-Léognan

Background
The Venancourt family acquired the vineyard in 1835. Count Eugene gave it his name. A century later the vineyard was abandoned. It was under the direction of Dr. Jacques Pelge in 1998 that the Michel Gonet family replanted the estate. Today, 10 hectares in size, located in the heart of Martillac, the vineyard thrives between the village church and the Martillac Tower.

The Vineyard
The 10 ha of vines, planted in 1998, are composed of Merlot (70%), Cabernet Sauvignon (25%) and Petit Verdot (5%) on clay-limestone soils that form rumps, benefiting from an excellent exposure and natural drainage.

Area: 14ha, average age of the vineyard 14 years
Soil: Compact clayey gravels
Grape variety: 75% Merlot - 20% Cabernet Sauvignon - 5% Petit Verdot
Vineyard Management: Sustainable farming

Winemaking
Grapes: 80% Merlot - 15% Cabernet Sauvignon - 5% Petit Verdot
Manual harvest by plot - Selection on foot and sorting at vat
Vatting for 3 to 4 weeks in thermoregulated stainless steel vats
Maturing 12 months in barrels

Tasting Notes
Serving temperature: 60-64°F
The dress is in deep purple nuances delicately surmounted by a nascent tufted border. Marks oily fumes and vanilla flavors combine with aromas fruity grapes picked at full maturity. It is this sweetness, this fruity roundness that we find in the mouth to offer a wine fat, an elegant wine, marbled by its freshness, its subtlety, its originality.

Awards
Gilbert & Gaillard 2015: Gold 87/100 Selected
Hachette Guide 2016

  Price $55.00   
   

Chateau Lesparre Graves de Vayres Rouge 2012

About
Château Lesparre, located in the commune of Beychac-et-Caillau, was formerly the seigniorial property of the Countess of La Thibaude. The estate was a producer of well-known red and white wines in the area. The castle had a tower and a chapel, still present, in an area of 200 hectares, covered with vineyards two-thirds of its surface.

In 1986, Michel Gonet acquired the very large Château Lesparre and returned to the tradition of producing quality wines. In thirty years, his sons Charles-Henri and Frédéric have boosted the markets.

Today, the castle has 40 ha of vines with a grape variety that gives pride to roundness.
As the seasons go by, Charles-Henri and Frédéric Gonet notice a low rainfall on the vineyards of Château Lesparre. A precious microclimate that allows to consider another viticulture: reduction of 70% of the inputs, stop of the use of any toxicological product lead the Castle to a labeling (AB) for the vintage 2011.

The Vineyard
Area: 51ha, average age of the vineyard 30 years
Only old vines for these wines.
Soil: Sandy Graves and Boulbène
Grape variety: 80% Merlot - 20% Cabernet Sauvignon & Franc
Vineyard management: Organic farming

Winemaking
Grapes: 75% Merlot - 15% Cabernet Sauvignon - 10% Cabernet Franc
Mechanical harvesting - sorting at the vat room
Vatting for 3 to 4 weeks in thermoregulated stainless steel vats
Aging 14 to 18 months in new barrels

Tasting Notes
Operating temperature: 18° after one hour of ventilation
Care advice: to drink within 10 years.
 
A lot of charm for this wine which plays the seduction of a Velvet chews. Garnet color. Elegant nose, cherry, plum, fine spices. Sensual and greedy attack, woody melted. The mouth filled with finesse, or the expression of ripe black fruit aromas, is fully revealed.
A wine both structured and balanced, generous and complex.

Wine pairing: Strong meats, dishes in sauce, duck breasts duck, roasted geese, cheeses

Awards
2016 Hachette Guide Selection
Gold Medal Expression Contest 2014 Vignerons BIO d”Aquitaine

  Price $30.00   
   

Chateau Lesparre Bordeaux Superior 2015

About
Château Lesparre, located in the commune of Beychac-et-Caillau, was formerly the seigniorial property of the Countess of La Thibaude. The estate was a producer of well-known red and white wines in the area. The castle had a tower and a chapel, still present, in an area of 200 hectares, covered with vineyards two-thirds of its surface.

In 1986, Michel Gonet acquired the very large Château Lesparre and returned to the tradition of producing quality wines. In thirty years, his sons Charles-Henri and Frédéric have boosted the markets.

Today, the castle has 40 ha of vines with a grape variety that gives pride to roundness.
As the seasons go by, Charles-Henri and Frédéric Gonet notice a low rainfall on the vineyards of Château Lesparre. A precious microclimate that allows to consider another viticulture: reduction of 70% of the inputs, stop of the use of any toxicological product lead the Castle to a labeling (AB) for the vintage 2011.

The Vineyard
Area: 12ha.
Soil: Sandy Graves and Boulbène
Grape variety: 80% Merlot - 20% Cabernet Sauvignon & Franc
Vineyard management: Sustainable farming

Winemaking
80% Merlot 10% Cabernet Sauvignon 10% Cabernet Franc
Vinification in stainless steel vats - cold maceration for 5 days at 5/8°C,
then hot and cold thermoregulated fermentation.
Raised in stainless steel vats to keep the freshness and aromas of grapes.

Tasting Notes
Garnet color, full-bodied nose revealing aromas of undergrowth, moist earth, slightly smoked. In the mouth, the style is flexible, melted, with light tannins. The whole is harmonious, fragrant and persistent.
Pairing food and wine: Red meat, cold cuts, cheeses
flowered (camembert, brie, coulommiers)

Awards
Silver Medal Winners Competition Independent Vignerons Paris 2016
Silver Medal Price Pleasure 2016 Bettane & Desseauve

  Price $75.00   
   

Chateau Vieux Landat Haut Medoc 2010

History
It is in 2000, after more than 10 years working in wine production either in Champagne and in Bordeaux, Pierre Signolle bought an estate in Cissac-Médoc in the prestigious denomination « Haut Médoc ». Pierre has run his own business and built a strong brand synonymous of quality: “Château Vieux Landat”.

Terroir
The soil is composed of clay, sand and gravels. These features provide the grape with a very good ripening.

Vineyard
65% of the 15-ha vineyard have been replanted in the last 15 years with the introduction of Petit Verdot. It is indeed the Petit Verdot which provide the wine with floral and spicy aromas along with a deep mouth. There we practice a reasonable viticulture. The use of the chemical product is voluntarily limited. Between rows, natural weeds grow and during winter time, sheep and chickens walk freely among them. Since 2011, we have begun to plough below the plant.

Harvest
The harvest of the grape is mainly mechanical in order to be reactive but the young vineyards are collected by hand. The grapes are select by hand in the cellar.

Vinification
Fermentation is run in stainless steel tank and vatting time takes for 20 days. Then the wine is grown up in barrels (60%) with 40% 500L’s new barrels for 10 months.

Distribution
A high-quality product must be distributed in a qualitative and demanding network. We sell our products to independent retailers, hotels and restaurants.

Cepages
60% Merlot, 40% Cabernet Sauvignon

Testing
An elegant wine which toasted aromas and fresh fruit tones perfectly balance each other. We detect a freshness similar to previous vintages. This wine has fine tannin. Drinkable from now-on.
Cellaring potential: more than 5 years

Packaging
500g bottle of 750mL, 6 bottles cases, Pallet of 600 bottles

  Price $45.00   
   

FLEUR Rosé 2017
DE L'AMAURIGUE

Technical
Grapes: 60% GRENACHE & 40% CINSAULT
Sugar content: 2 g/l
Alcohol content: 12.5%
Average age of the vines: 20 years
Type of soil: Clay and Limestone
Viticulture: We grow our vines with respect for our environment, cultivating a sustainable agriculture.

Wine Making Process
Grapes are harvested by night at optimum cool temperature and maturity. Direct low pressure press process is used to produce clear and fruity Rosé. This Rosé is fermented at low and controlled temperature in order to favour the production of esther flavour by the selected yeast. Natural clarification with only one filtration during the all process at the bottling in order to preserve and respect the varietal and natural flavours of the grapes.

Tasting Notes
Wine resulting from a selection of most qualitative fields of Grenache and Cinsault on the estate installed on a great Terroir in the heart of Provence. Pale salmon colour, the nose is dominated by citrus fruits. Mouth is delicate and round with really nice length. Flavours of grapefruits with a touch of apricots flavour in final make it very fresh and enjoyable. It is a very nice balanced and elegant Provence rosé.

Food Associations
Enjoy it as an aperitif and with a variety of Provence dishes, from salads to lamb, quiches and Asiatic food.
Serve cool: 12 °C

  Price $25.00   
   
   


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 Pier71 Wines LLC
P.O. Box 986 Saint Helena, CA 94574
Sales Phone: (415) 596-2918
Email: sales@pier71wines.com

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