Showing 1–20 of 34 results
Agustinos Terra Cabernet Sauvignon
Deep ruby red in color, this wine has intense black fruit aromas like blackberry, touches of mint and herbs, black currant and spices. It has a good structure and great fruit concentration in the mouth. Fresh and fruity, with a long and persistent finish.
Castelforte Amarone della Valpolicella DOCG
Castelforte Amarone is an elegant full-bodied wine with a complex bouquet of cinnamon, cherry jam and walnut and a palate of ripe black cherry fruit with notes of vanilla and coffee on the finish. It pairs perfectly with rich pasta dishes, game and grilled or stewed meat as well as mature cheeses.
Chateau d’Or et de Gueules “Les Cimels” Rouge
Deep coloured, spicy and concentrated mouth with a very good length. There is a complex nose of dark fruits, freshly cracked black pepper and herbs de Provence. The palate is full bodied with rich, juicy fruit filling the mouth. This wine is really ample and marked by elegance..
Chateau d’Or et de Gueules “Qu’es aQuo”
Aged for 12 month in oak, this wine shows a beautiful garnet color. Warm nose, frank and floral. The tannins are soft and fleshy at once. Aromas of cherries kirchées associated with peat notes, the palate is velvety & the freshness gives finesse to the nectar.
Chateau Pesquié “Quintessence”
Dark purple color, this wine displays a nose of black fruits (morello cherry), roasting aromas and black olives. The mouth is very structured, wealth and power balanced by the freshness of the terroir of Mont Ventoux, garrigue notes & black cherry with silky tannins
Chateau Pesquié Terrasse Rouge
Color: deep ruby color. Nose: intense nose with spicy notes (especially black pepper) and red berries. Mouth: This very balanced wine offers very round tannins and fresh berries aromas, with some floral and spicy flavors. Food & Wine pairing: very easy to match with simple dishes such as pizzas, kebabs, charcuterie, vegetable pies or salads to more ambitious cuisine like terrines, poultry (guineafowl, turkey...), roasted or grilled meats. Serve at about 17° C.