50% Colombard, 25% Gros Manseng, 25% Sauvignon Blanc. Harvest from early September for the Sauvignon Blanc until mid-October for the Gros Manseng. Skin contact maceration for 8 to 18 hours before a gentle pressing. Grape varieties are separated into tanks for temperature-controlled fermentation. Blending of the different batches at the end of alcoholic fermentation. No malolactic fermentation to keep the wine’s freshness. Ageing on fine lees for four months. Expressive, fruity nose with citrus fruit aromas (pink grapefruit, lemon) and exotic fruits. Lively, airy on the palate with the same fruity notes from the nose, this all-round wine expresses the freshness of the sea and the mountains.

35% Marsanne, 35% Grenache Blanc, 30% Maccabeu. Once the harvest is complete, the Grenache Blanc, Marsanne and Maccabeu are vinified separately. This vinification is done partially in French oak barrels. The varieties are then blended and aged for 10 months in barrel for complexity and roundness, plus regular lees stirring. A golden colour with sparkling pale yellow reflections. An intense, powerful and fresh nose with aromas of citrus fruits & pear as well as notes of toasted hazelnuts. Complex aromatic palate of great finesse and a beautiful minerality. Lots of freshness on the finish with notes of honey and white flowers.

80% Gros Manseng, 20% Petit Manseng. From selected vineyards on the Pyrenean slopes, with south facing terraces. The high-altitude vineyards cover two main kinds of terroir, Monein, warm and early, producing full, rich wines and Chapelle de Rousse, cooler and later, with fresh wines. Harvested by hand during October. The entire harvest then undergoes a maceration followed by a slow and gentle pressing allowing pure juice and expressive aromas. Temperature controlled fermentation, mainly in thermoregulated tanks, and part in barrels. No malolactic fermentation but ageing on fine lees. Bottling after 10 months of ageing. Intense colour with golden hints. Expressive aromas with depth, notes of vanilla, white peach and citrus fruits. The same are found on the palate, where the freshness emphasises a few very slightly candied fruit notes. Long and full-bodied, a true gastronomic wine.

100% Viognier. Clay-limestone soil, on terraces of river pebbles with strong sunshine exposure and sheltered from the weather by hills of evergreen oaks in the valley of Ibie. Cuvée Inès is vinified and aged in oak barrels for 8 months. The must is barrelled after pressing in order to ferment in the cask; then stirring of the lees to give it some fullness in the mouth. After a racking in the Spring, la Cuvée Inès is then put back in the cask to refine until the end of Summer. From 25 year old vines. Golden yellow in colour with ripe stone fruit and quince. A velvety, opulent palate with a Condrieu profile.

100% Négrette. The Négrette grapes are grown around the Toulouse region, essentially under oceanic influence, but feel the Mediterranean effect in mid-summer. The harvest period is exceedingly short; knowing that the Négrette grape produces a great quantity of polyphenols (tannins & colour), the grapes need to be ripe but not overly so. The harvest takes place during the first two weeks of September. The grapes are immediately pressed to extract as many aromas as possible, without obtaining too much tannin from the skins. Temperature controlled fermentation to ensure the optimum aromatic potential. Ageing is reduced to a minimum and early bottling in January guarantees the wine’s high level of purity. A delicate and pale colour with fresh red berries and fruit aromas on the nose. Full and refreshing, a great balance of acidity and richness.

80% Merlot, 20% Cabernet Sauvignon. Produced on south facing slopes with clay and limestone soil, the vines selected for this cuvée are harvested to favour the fruit and ensure a round, fruity wine. “Concentrated colour, purple reflections. Nose of floral and fruity freshness (blackcurrant, cherry). Slender, supple, tender and elegant palate, which is full of fruit. A fluent wine, with youthful energy. Intensity of flavours. For summer grilling.” Gilbert & Gaillard Gold Medal 2022.

80% Merlot, 20% Cabernet Sauvignon. The property has been run using organic methods for several years (certified by EcoCert) and is certified ISO 14001 and HEV3rd level. Sabrina and Jacques have developed a passion for Agroecology and have overseen the planting more than 1 km of hedgerows (maple, hornbeam, willow, hawthorn, dogwood, hazelwood). The vinification follows traditional methods, in thermoregulated stainless steel tanks and ageing in concrete and oak barrels. After one year the final blend is made, and the wine is bottled. This wine is rich and full with dark fruit, sweet spice, cinnamon and toasted oak. Silky tannins, elegant with spot on fruit flavours and a complex finish. The vivacity and freshness from the limestone soil gives this wine a wonderful balance. Decanter WWA 2020 92 points and Wine Enthusiast Best Buy.

60% Cabernet Sauvignon, 40% Merlot. Second wine of Chateau Livran. Careful cultivation of the vines with the use of natural treatments and compost. The new cellar was built for the 2016 harvest. It regulates the temperature naturally due to its clay-based insulation. Mechanical harvesting. Careful and traditional vinification in concrete and stainless steel tanks. Average vine age of 30 years. A fine and elegant wine. The nose is fruity and intense. Black fruits with light wood spice notes. The palate is silky with notes of ripe black fruits. A very aromatic wine, well-balanced with a long, elegant finish.

64% Merlot, 36% Cabernet Sauvignon. Marquis de Mons is the second wine of the Château La Tour de Mons, Cru Bourgeois Margaux. The Château La Tour de Mons is a single block vineyard, located in the northern part of the Margaux appellation, on the banks of the Garonne. The grapes are carefully sorted at the winery. Fermentation is carried out in temperature controlled stainless-steel tanks allowing slow fermentation at low temperature. The wine ages up to 12 months in French oak barrels. Average vine age of 31 years. Fresh nose with floral notes and small red berries. Soft in the mouth, the midpalate is well-balanced and harmonious. The finish offers sweet fruity aromas with toasted notes. Balance & intensity.

65% Merlot, 35% Cabernets. Gravel and sandy clay soils. Harvesting by plots and grape variety selections. Gravity flow winemaking with temperature control. Pre-fermentation maceration from 25 days and aged in French oak barrels for 12 months (30% new French oak). Merlot-based, this wine has great structure with mouth-filling spicy fruit and fine length. Lovely plummy fruit is backed by fine tannins and the added nuance of Cabernet Franc. Beautifully classic Saint Emilion Grand Cru.

60% Cabernet Sauvignon, 40% Merlot. The second wine of 5th Growth Château Cos Labory. 18 hectares of vines with an average vine age of 15 years, a planting density of 8700 plants/ha and a yield of 45hl/ha. Merlot 40%, Cabernet Sauvignon 60% grown on Günzian gravel soils. Wine making in thermo-regulated stainless steel vats and aged in oak barrels for 2 years. Cranberries, cassis, lavender, fine blackberry confit with a touch of tobacco in the background. Medium-bodied, fine tannins, fresh structure, mineral and accessible.

80% Merlot, 15% Cabernet Sauvignon, 5% Cabernet Franc. Traditional vinification in small stainless steel tanks. During maceration, regular pumping over in order to homogenize and oxygenate the wine for a better extraction of colour and tannins. Ageing in oak barrels, one-third of which are renewed each year. Average age of vines is 38 years. Terroir of clay & sandy soils. A fine and elegant wine. The nose is fruity and intense. Black fruits with light wood spice notes. The palate is silky with notes of ripe black fruits. A very aromatic wine, well-balanced with a long, elegant finish.

80% Syrah, 20% Grenache. Clay-limestone soil, on terraces of river pebbles with strong sunshine exposure and sheltered from the weather by hills of evergreen oaks in the valley of Ibie. Grenache and Syrah of around 40 years of age, for which the yield doesn’t exceed 52 hectolitres/hectare. The grapes are harvested at full maturity and macerated for 3 weeks. Punching down to submerge the cap of grape skins and solids to increase skin-to-juice contact. This brings forth the fruitiness of the wine and its well-rounded nature. La Cuvée L’Intemporel is then aged 18 months, including 12 months in oak casks before bottling. A beautiful garnet colour with a nose full of blackberries and blackcurrant, pepper, cinnamon and violets. The palate is full and harmonious with great oak integration and purity of fruit.

40% Syrah, 35% Grenache, 25% Carignan. Carbonic maceration 50% (Carignan and part of the Grenache), vatting for 15 to 21 days, and ageing in barrels for 12 months after vinification for the Syrah and Carignan. A very complex nose with aromas of undergrowth, red (morello cherries) and black (blackcurrant) fruits and slightly minty spice notes. Full and supple, with red fruits and a touch of toasty oak.

70% Syrah, 30% Carignan. Carbonic maceration for the Carignan, fermentation 15 to 21 days, after vinification ageing in new barrels for 12 months. Very deep colour with purple reflections. Intense nose of great complexity, very powerful empyreumatic aromas at first followed by aromas of ripe fruit and liquorice. The mouth is full with powerful and silky tannins. Very long finish ending on toasted notes.