Found in the heart of Europe’s largest nature preserve, a favorite since Roman times, Château des Karantes is dedicated to
producing only the best Grands Vins from the south of France. Discover a wine filled with sunshine, Karantes’ unique
terroir and the charming fruit from La Clape area.
CHÂTEAU DES KARANTES BLANC 2009
AOC Coteaux du LanguedocFound in the heart of Europe’s largest nature preserve, a favorite since Roman times, Château des Karantes is dedicated toproducing only the best Grands Vins from the south of France. Discover a wine filled with sunshine, Karantes’ uniqueterroir and the charming fruit from La Clape area.
APPELLATION AOC Coteaux du Languedoc
SOIL Clay and Limestone, mixed with fossils from over 130 million years ago
GRAPE VARIETY 54% Bourboulenc, 16% Roussane,
16% Grenache Blanc, 14% Vermentino
ACRES UNDER VINE 1.3 Ha / 3.21 Acres
PRODUCTION 4,500 bottles
VINIFICATION All the grapes are handpicked, and sorting on a special table before pressing. The juices are reserved on lees one week at 4°C, before alcoholic fermentation. The fermentation lasts one month at 13 / 14 °C, in stainless steel tanks.
AGING Five months total on lees in Stainless Steel , the lees are mixed every week( the “batonnage”) .
TASTING NOTES Very nice flavor of white fruits, peaches, mixed with apricot. Very long finish, with great balance between fruit and acidity.
SUGGESTED PA IRINGS Scallops dusted with truffle dust, most every fish, cheese, and all white meats.
Located in the heart of Europe’s largest nature preserve, Château des Karantes
is dedicated to producing only the finest Grands Vins from the south of France. Discover a wine
filled with sunshine, Karantes’ unique terroir and the charming fruit of the La Clape area.
CHÂTEAU DES KARANTES
ROSE DES KARANTES 2010
AOC LANGUEDOC—LA CLAPELocated in the heart of Europe’s largest nature preserve, Château des Karantesis dedicated to producing only the finest Grands Vins from the south of France. Discover a winefilled with sunshine, Karantes’ unique terroir and the charming fruit of the La Clape area.
AOC Languedoc – La Clape
SOIL Clay and Chalk mixed with fossils from millions of years ago.
ACRES UNDER VINE 8.65
CASES IN PRODUCTION 1240
VINIFICATION All grapes were hand harvested. All the juices are pressed directly after harvest. Alco-holic fermentation :13 & 15 ° C for 4 weeks in stainless steel tanks
AGING 2 months in stainless tank
TASTING NOTES Alluring smoky and spicy essence in this rich rose. Beautiful strawberry, raspberry and dry rose petal accents, freshness with some citrus flavor. Long finish on the mouth is filled with baked raspberry notes.
SUGGESTED PAIRINGS Drink this wine slightly chilled with barbecues and grilled meats. A perfect addition to your summer meals.
AWARDS 2006 Vintage: 90pts & Best Buy - Wine Enthusiast
Nicole Roskam-Brunot is continuing a family passion for winemaking that began in 1937 when her grandfather purchased the Chateau Hermitage near Bordeaux. Soon after, Albert Brunot expanded his winemaking enterprise with the purchase of Chateau Cantenac. Cantenac means marvelous place and “échalat” a French word which indicates that vines have been growing here for a very long time.
Château Cantenac
A.O.C. Saint-Emilion Grand CruNicole Roskam-Brunot is continuing a family passion for winemaking that began in 1937 when her grandfather purchased the Chateau Hermitage near Bordeaux. Soon after, Albert Brunot expanded his winemaking enterprise with the purchase of Chateau Cantenac. Cantenac means marvelous place and “échalat” a French word which indicates that vines have been growing here for a very long time.
Location Appellation Saint Emilion Grand Cru
Soil This 12.5 hectares (31 acres) vineyard, typical of Saint-Emilion with its soils of sand and gravel on clay or gravels. It allowed an early ripening and consistency in the vintage.
Vinification Château Cantenac’s dedicated staff, from manager to oenologist to winemaker to vineyard worker, nurtures the developing wine at every stage. Traditional methods are followed along with modern technology to take advantage of the best of each. The local custom of hand-picking grapes at peak ripeness is still followed and their wines are aged in French oak barrels. In contrast, temperature control is used to optimize flavor extraction during fermentation. Following maceration/extraction, which typically lasts 21 days, the wine is aged in traditional tanks and oak barrels for 18 to 24 months depending on the character of the vintage. 35 to 40% of these barrels are new from famous forests such as Allier or Tronçais. Repeated rackings and fining yield a deep clear red color. Finally the wine is bottled and left to rest in a cool quiet location, well-protected from any light sources. The average production is about 40,000 bottles per year.
Suggestions for Tasting
This wine will pair nicely with any dark meats and can be enjoyed today or aged to let its qualities develop.
Chateau des Karantes is a magnificent vineyard situated in Languedoc-Roussillon.
The estate offers a beautiful panorama of the Mediterranean Sea with the Pyrenees
Mountains visible in the distance. The vineyard is named after a former Bishop of
Carcassonne, owner of the estate hundreds of years ago.
CHÂTEAU DES KARANTES BERGERIE DES KARANTES ROUGE 2010
AOC Coteaux du Languedoc - La ClapeChateau des Karantes is a magnificent vineyard situated in Languedoc-Roussillon.The estate offers a beautiful panorama of the Mediterranean Sea with the PyreneesMountains visible in the distance. The vineyard is named after a former Bishop ofCarcassonne, owner of the estate hundreds of years ago.
ACRES UNDER VINE The total estate is 500 acres with 110 under vine
VINIFICATION After careful harvesting and sorting this wine is fermented in stainless steel tanks at low temperatures. The fermentation and maceration lasts approximately 3 weeks.
AGING The wine is aged in stainless steel tanks in order to preserve the natural fruit characters
TASTING NOTES Wine has a beautiful cherry red color with aromas of red fruit (strawberry) and spices and hints of vanilla. Well balanced in the mouth with roundness and full of fruit.
SUGGESTED PAIRINGSServed slightly chilled, between 60 and 64° , this wine is great with pork, grilled meat and soft cheese.
Chateau des Karantes is a magnificent vineyard situated in Languedoc-Roussillon.
The estate offers a beautiful panorama of the Mediterranean Sea with the Pyrenees
Mountains visible in the distance. The vineyard is named after a former Bishop of
Carcassonne, owner of the estate hundreds of years ago.
CHÂTEAU DES KARANTES ROUGE 2009
AOC Coteaux du Languedoc - La Clape
Chateau des Karantes is a magnificent vineyard situated in Languedoc-Roussillon.The estate offers a beautiful panorama of the Mediterranean Sea with the PyreneesMountains visible in the distance. The vineyard is named after a former Bishop ofCarcassonne, owner of the estate hundreds of years ago.
AOC Coteaux du Languedoc - La Clape
SOIL Clay and Limestone
ACRES UNDER VINE The total estate is 500 acres with 110 under vine
VINIFICATION Hand harvested and sorted, the grapes are transferred by gravity to 60 hL oak vats.
The fermentation and maceration lasts from 3 weeks to one month.
TASTING NOTES This delicious wine presents notes of ripe plums, and cherries. The Nose portrays typical Grenache character with caramel, tobacco and toasted Accents. Well balanced, round and supple.
Château du Pavillon is a genuine Bordeaux Chartreuse from the 18th century.
Built on a hillside, the Chartreuse overlooks the 27 acre domain. Thanks to a
strict selection, both Château du Pavillon and Les Roques, yield typical regional
wines, refined and rich. In keeping with the Brodeaux tradition, wines are raised
in vats, half buried under the Château and exposed to the North.
CHÂTEAU DU PAVIILLON LES ROQUES LOUPIAC
Château du Pavillon is a genuine Bordeaux Chartreuse from the 18th century.Built on a hillside, the Chartreuse overlooks the 27 acre domain. Thanks to astrict selection, both Château du Pavillon and Les Roques, yield typical regionalwines, refined and rich. In keeping with the Brodeaux tradition, wines are raisedin vats, half buried under the Château and exposed to the North.
AOC Loupiac
SOIL Clay-Limestone
ACRES UNDER VINE 9.9 acres in Loupiac appellation with 2225 vines per acre.
VINIFICATION Harvest takes approximately 2 months due to selection process of
only the best noble grapes. The yield is very low. Vinification is
lengthy to preserve the fruit. It is processed without yeast to produce
a natural wine.
TASTING NOTES Powerful aromas with notes of vanilla. Very expressive and lengthy
on the palate. Prune, figs, honey. A wonderful finish.
SUGGESTED PAIRINGS Goes extremely well with the traditional pairings, such as foie gras
and blue cheese. Is also wonderful with spicy food, like Thai dishes.
Château du Pavillon is a genuine Bordeaux Chartreuse from the 18th century.
Built on a hillside, the Chartreuse overlooks the 27 acre domain. Thanks to a
strict selection, both Château du Pavillon and Les Roques, yield typical regional
wines, refined and rich. In keeping with the Brodeaux tradition, wines are raised
in vats, half buried under the Château and exposed to the North.
CHÂTEAU DU PAVIILLON LES ROQUES LOUPIAC
Château du Pavillon is a genuine Bordeaux Chartreuse from the 18th century.Built on a hillside, the Chartreuse overlooks the 27 acre domain. Thanks to astrict selection, both Château du Pavillon and Les Roques, yield typical regionalwines, refined and rich. In keeping with the Brodeaux tradition, wines are raisedin vats, half buried under the Château and exposed to the North.
AOC Loupiac
SOIL Clay-Limestone
ACRES UNDER VINE 9.9 acres in Loupiac appellation with 2225 vines per acre.
VINIFICATION Harvest takes approximately 2 months due to selection process of
only the best noble grapes. The yield is very low. Vinification is
lengthy to preserve the fruit. It is processed without yeast to produce
a natural wine.
TASTING NOTES Powerful aromas with notes of vanilla. Very expressive and lengthy
on the palate. Prune, figs, honey. A wonderful finish.
SUGGESTED PAIRINGS Goes extremely well with the traditional pairings, such as foie gras
and blue cheese. Is also wonderful with spicy food, like Thai dishes.
Great with turkey and other poultry dishes.
AWARDS 1999 Vintage: Gold medal at Vinalies internationales 2001 and Vinalies nationales 2001
Silver medal at Concours Mondiales Bruxelles 2001
2000 Vintage : Silver medal at Vinalies internationales 2002
Bronze medal at Challenge international du vin 2002
Gold medal at Concourrs Mondial Bruxelles 2002
2001 Vintage: Gold medal at Concours General Agriole Paris 2003
In the family for four generations, the family domain cultivates 22 hectares, primarily Châteauneuf-du-Pape. The Domaine is situated on the diluvium alpin soil, more specifically on the left side of the Rhonebetween Orange and Avignon.
AOC Chateauneuf-du-Pape
Soil Argilo-calcareous. The Berthet-Rayne domain wines draw their strength and richness from clayey-chalky soils
Vinification The vinification process benefits from the use of modern equipment: a light pressing and destalking for certain vintages ; with fermentation carried out at automatically regulated temperatures – all give our wines a more delicate and fruity flavor and allows them to age well.
Tasting Notes Well-rounded and strikingly fresh-tasting wine with an attractive fruity and elegant floral aroma. Harmonious sensation on the palate with silky texture. For drinking now or over the next 4 years. Can be served at a temperature of 48° to 51° F. Excellent aperitif, it will be served with a fish, seafood or cheese.
Awards Médaille d’Argent au Concours des grands vins de France Mâcon 2004
This family vineyard is currently run by the fourth generation. The 54 acres are primarily in the Châteauneuf-du-Pâpe appellation. The domaine is situated on the left side of the Rhône, between Orange and Avignon, in the heart of Châteauneuf-du-Pâpe, historically linked to the wine since the XIV century, when the Pope was located in Avignon
This family vineyard is currently run by the fourth generation. The 54 acres are primarily in the Châteauneuf-du-Pâpe appellation. The domaine is situated on the left side of the Rhône, between Orange and Avignon, in the heart of Châteauneuf-du-Pâpe, historically linked to the wine since the XIV century, when the Pope was located in Avignon.
SOIL Argilo-calcareous soil is covered with large rounded stones that store the days heat and release it at night, allowing for exceptional fruit maturity.
ACRES UNDER VINE 54 acres
VINIFICATION The vinification process benefits from the use of modern equipment: a light pressing and de-stalking for certain vintages; with fermenta-tion carried out at automatically regulated temperature, which all combine to give the wines a more delicate and fruity flavor and allows them to mature well.
TASTING NOTES Made in an impressive quasi modern style, it exhibits a dark ruby/purple color, full body and rich, concentrated notes of black cherries and cassis. The powerful young fruit acquire rich, toasty flavors which develop into a wine of considerable finesse and elegance. The tannin structure remains present and complex, which ensures that our wines have enormous ageing potential.
SUGGESTED PAIRINGS This wine must be decanted and is best served at approximately 60F. It expresses all of its potential with red meat, stewed beef or coq au vin. Can also be enjoyed with ripe cheese.
In the family for four generations, the family domain cultivates 22 hectares, primarily Châteauneuf-du-Pape. The Domaine is situated on the diluvium alpin soil, more specifically on the left side of the Rhonebetween Orange and Avignon.
AOC Chateauneuf-du-Pape
SOIL Argilo-calcareous. The Berthet-Rayne domain wines draw their strength and
VINIFICATION The vinification process benefits from the use of modern equipment: a light pressing and destalking for certain vintages ; with fermentation carried out at automatically regulated temperatures – all give our wines a more delicate and fruity flavor and allows them to age well.
TASTING NOTES Made in an impressive quasi modern style, it exhibits a deep ruby/purple color, evidence of cask aging, full bodied and rich with concentrated notes of black cherries and cassis. Not a squeaky clean, innocuous effort, it offers substance, richness and good balance between fruit and structure. This well-made, attractive, elegant wine is ideal for drinking now and over the next 6 – 7 years. Must be decanted. Can be served at a temperature of 58°to 61° F. It expresses all its potential with red meat, stewed beef “daube” or "coq au vin”. Can also be served with ripe cheese.
Château du Pavillon is a genuine Bordeaux Chartreuse from the 18th century.
Built on a hillside, the Chartreuse overlooks the 27 acre domain. Thanks to a
strict selection, both Château du Pavillon and Les Roques, yield typical regional
wines, refined and rich. In keeping with the Brodeaux tradition, wines are raised
in vats, half buried under the Château and exposed to the North.
CHÂTEAU DU PAVIILLON BORDEAUX ROUGE
AOC Château du Pavillon is a genuine Bordeaux Chartreuse from the 18th century.Built on a hillside, the Chartreuse overlooks the 27 acre domain. Thanks to astrict selection, both Château du Pavillon and Les Roques, yield typical regionalwines, refined and rich. In keeping with the Brodeaux tradition, wines are raisedin vats, half buried under the Château and exposed to the North.
AOC Bordeaux Rouge
SOIL Recent alluvion above a sandy-gravel under-soil
GRAPE VARIETY Merlot 80%; Cabernet Sauvignon 20%
ACRES UNDER VINE 27 Acres, The average age of the vines is 25 years old. Vine Density: 5500 vines/ha.
VINIFICATION The harvest is mechanic with a very meticulous sorting process. The fermentation is long and temperature controlled in order to preserve the flavours of the fruit.
AGING The wine is aged in oak barrels
TASTING NOTES A Bordeaux that combines quality of the product and finesse of the barrels. A nose of vanilla and mature red fruits. In the mouth there is a beautiful harmonious and equilibrated structure, for a round wine with a seductive finish.
SUGGESTED PAIRINGS Great with red meats and mild cheese.
AOC Alsace Kaysersberg, at the foot of the Vosges mountain range, is found
in the middle of the regions wine belt. This verdant area will take your breath
away not only with it’s amazing wines, but with it’s history and beauty.
Kaysersberg is one of the finest wine growing areas in Alsace. The first vines
were brought here in the 16th century from Hungary, and wine production is
still an important aspect of the town’s economy today.
THE FURST PINOT GRIS
AOC Alsace Kaysersberg, at the foot of the Vosges mountain range, is foundin the middle of the regions wine belt. This verdant area will take your breathaway not only with it’s amazing wines, but with it’s history and beauty.Kaysersberg is one of the finest wine growing areas in Alsace. The first vineswere brought here in the 16th century from Hungary, and wine production isstill an important aspect of the town’s economy today.
AOC Alsace Pinot Gris
SOIL Sand and Clay
GRAPE VARIETY 100% Pinot Gris
VINIFICATION Traditional practices in stainless steel control the fermentation temperature
TASTING NOTES Aromas of honey and citrus compliment a complex and ample palate with the sugariness already well-melted. The imposing and fruity finish magnifies the whole experience
SUGGESTED PAIRINGS Looking for what to serve with your Quiche Lorraine? This is the perfect complement. Also goes well with stronger creamy cheese like Epoisses and Pont-Leveque. Serve at 54°, which is warmer than what is usual for a white wine.
AWARDS AND PRESS “In this charming wine region along the Rhine, growers have cultivated Pinot Gris for over 400 years!” Norm Roby, 2006
AOC Alsace Kaysersberg, at the foot of the Vosges mountain range, is found
in the middle of the regions wine belt. This verdant area will take your breath
away not only with it’s amazing wines, but with it’s history and beauty.
Kaysersberg is one of the finest wine growing areas in Alsace. The first vines
were brought here in the 16th century from Hungary, and wine production is
still an important aspect of the town’s economy today.
THE FURST PINOT BLANC
AOC Alsace Kaysersberg, at the foot of the Vosges mountain range, is foundin the middle of the regions wine belt. This verdant area will take your breathaway not only with it’s amazing wines, but with it’s history and beauty.Kaysersberg is one of the finest wine growing areas in Alsace. The first vineswere brought here in the 16th century from Hungary, and wine production isstill an important aspect of the town’s economy today.
AOC Alsace Pinot Blanc
SOIL Sand and Clay
VINIFICATION Traditional practices in stainless steel control the fermentation temperature
TASTING NOTES Already very characteristic, despite it’s youth, on the palate it is well constructed with a light aftertaste that harmonizes beautifully with an honest acidity, making this a wonderfully, easy drinking wine. Exhibits the classic pale golden color with a delicious nose of white flowers, pears and carnations. Pleasant finish filled with white fruit.
SUGGESTED PAIRINGS Goes well with a wide variety of dishes, fish and shellfish and white meat. Try it with sushi and veal, even asparagus! It is best savored now. The fruit and delicate freshness are best appreciated served cool (but not iced) at 50° F.
GRAPE VARIETY 100% Pinot Blanc
AWARDS AND PRESS Wine Messenger bills the Pinot Blanc from Alsace “as a sign of early summer. In Alsace this mutant varietal finds suitably warm climatic conditions to correctly ripen and Alsatians are masters at extracting full fruit from their whites.”
AOC Alsace Kaysersberg, at the foot of the Vosges mountain range, is found
in the middle of the regions wine belt. This verdant area will take your breath
away not only with it’s amazing wines, but with it’s history and beauty.
Kaysersberg is one of the finest wine growing areas in Alsace. The first vines
were brought here in the 16th century from Hungary, and wine production is
still an important aspect of the town’s economy today.
THE FURST RIESLING
AOC Alsace Kaysersberg, at the foot of the Vosges mountain range, is foundin the middle of the regions wine belt. This verdant area will take your breathaway not only with it’s amazing wines, but with it’s history and beauty.Kaysersberg is one of the finest wine growing areas in Alsace. The first vineswere brought here in the 16th century from Hungary, and wine production isstill an important aspect of the town’s economy today.
AOC Alsace Riesling
SOIL Sand and Clay
GRAPE VARIETY 100% Riesling
VINIFICATION Traditional practices in stainless steel control the fermentation temperature
AGING After 3 to 4 weeks, the wine is racked
TASTING NOTES A powerful wine with aromas of ripe fruit, roses and spices. A subtle, fragrant wine on the palate.
SUGGESTED PAIRINGS Brilliant with shell fish and traditional Alsace dishes like sauerkraut and smoked ham. The fruit and delicate freshness are best appreciated served cool (but not iced) at 50° F.
Founded in 1786, the house of P.J. Valckenberg in Worms has more than
two centuries of experience in bottling and exporting fine German wines.
Located in Pfalz, a region that has been dubbed the « Tuscany of Germany »
because of it’s warm and sunny climate, this wine is from the second largest
wine areas in the country. Each year a selection of typical regional varietals is
bottled under the Valckenberg label. The wines are produced and vinified by
single quality producers of the region. To guarantee the best quality price ra-
tion, oenologists thouroughly test and chose the best to be put under the Valc-
kenberg label.
VALCKENBERG GEWÜRZTRAMINER 2009
Founded in 1786, the house of P.J. Valckenberg in Worms has more thantwo centuries of experience in bottling and exporting fine German wines.Located in Pfalz, a region that has been dubbed the « Tuscany of Germany »because of it’s warm and sunny climate, this wine is from the second largestwine areas in the country. Each year a selection of typical regional varietals isbottled under the Valckenberg label. The wines are produced and vinified bysingle quality producers of the region. To guarantee the best quality price ra-tion, oenologists thouroughly test and chose the best to be put under the Valc-kenberg label.
AOC Gewurztraminer
SOIL Loam is prevalent, often with a mixture of loess
GRAPE VARIETY Gewurztraminer
VINIFICATION Select harvesting and long maturation on the skins before a gentle pressing-essential in obtaining the best bouquet and flavor. Only wines that meet the “spätlese’ quality level are bottled as Valckenberg Gewürztraminer.
AGING Climate controlled fermentation in stainless steel
TASTING NOTES A full-bodied, medium dry white with a lovely aroma of roses, accompanied by flavors of ripe peach and litchi. Fruity on the front, this Gewurztraminer finishes bit drier with notes of nutmeg, cinnamon and clove.
SUGGESTED PAIRINGS A great match with spicy cuisine, meatier seafood, poultry and barbecue.
