Vincent Ricard

Domaine Vincent Ricard

Vincent Ricard began his activity in 1999 but he has generations of winemakers behind him : His grandfather was one of the 3 associates who created the Oisly-Thésée wine-coop . He now works on 14,5 hectares . Was working on 17 hectares not long ago but he views himself ideally with a 12-13 hectares vineyard . It is a surface that can be handled, quietly and seriously, as needed for the type of work in the vineyard he does : Earthing down under the rows, keeping grass and weeds between them, meticulous pruning . His serious work in the vineyard, at the harvest, and when maturing the wines, has brought him beautiful results that led to recognition worldwide . 65 % of his wine is for export ( U.S. : Petit Pois Corp ) .
Most of the vineyard is in Sauvignon, with small surfaces of Gamay, Cabernet Franc, Chardonnay and Cot ( Malbec ).

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Chateau Haut Musiel Tralamont CDR 2005

Chateau Haut Musiel

Chateau Haut Musiel Tralamont CDR

Grape Varieties:
50% Granacha
50% Shyraz

Colour : intense ruby red

Nose : fruity (cranberry, cherry), sugary (honey, chocolate), deep with animal notes (leather, ground)

Palate : round, subtil, very demonstrative with beautiful tannins

A generous and structured wine. Very elegant.

Process: Best grapes of the vineyard coming from selected parcels, stalks taken off, cold maceration, stainless steel tanks for the grenacha, french oak barrils for the shyraz, for 10 months, blended after ageing.

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Didier Desvignes Fleurie 2006

Didier Desvignes Fleurie

Grape variety: Gamay Noir à Jus Blanc.

Origin: Near the Chapelle de la Madone.

Soil: set on lovely pink granite slopes.

The vines: Goblet pruning with 3 to 5 fruit canes with 2 eyes. The soil is removed from around the trunk in autumn; worked in winter and shallow scraped in the spring.

Vinification: After manual harvesting and selective sorting of the whole bunches, these are vinified traditionally. Temperature is controlled. Carbonic maceration lasts 8 to 9 days.

Maturing: In stainless steel and cement vats. Clarification and filtering is carried out using the most natural and traditional procedures possible.

Characteristics: floral aromas, including iris, violet, and rose, coupled with fruit. Finesse and balance. Well-fleshed and silky. Elegance and purity.

Keeping time: this wine may be enjoyed very young but also after cellaring of 3 to 5 years.

Food Pairings: Serve at 13°C as a perfect partner to leg of lamb, poultry and grilled meat.