‘‘Signature’s’’ wines from the Muré’s family express completely the grape-variety character. They are marked by the pureness of the fruit taste.
Average age of vines: 35 years
Vinification: Slow fermentation and maturation on fine lees
Harvest: By hand in 20-kg-boxes
Alcohol: 13,5 %/volume
Ageing potential: Until 2021
Notes of russet-pear peel, ripe peach and earth are pervaded by citrus zestiness on the nose. The palate frames these in gentle sweetness but the concentrated fruit and zestiness provide a backdrop of firm freshness. This wine has lovely balance, great concentration and an extended, off-dry finish
Located in Rouffach, in the South of Alsace, the Clos Saint Landelin is the sole – and proud – ownership of Muré family. This 12 ha (25 acres) property lies just to the south of the town of Rouffach. Situated at the end of the valley, with south-facing exposition, it is wonderfully sunny until the end of the day. The winds from north and west offer good and clean conditions of maturation. Its very steep slopes need terrace-growing. The clay limestone topsoil is very stony ; the subsoil is made of calcareous sandstone from Bajocien era (Middle Jurassic) with limestone conglomerates from the Oligocene. The vineyard has both biodynamic (Demeter) and organic (Ecocert) certification. The vines are planted with high density, around 10 000 plants by hectare.
Production area: Clos Saint Landelin
The winemaking: Slow fermentation (natural yeast) and maturation on fine lees
Harvest: By hand in 20-kg-boxes
Alcohol: 14,5 %/volume
Ageing potential: More than 20 years
Pale yellow with green highlights. Very delicate nose with aromas of orange, lemon and peach. The palate is fresh and velvety, with a beautiful righteousness, the fruit flavors (citrus, apricot). The splendor and elegance characterize this wine.
This cuvée is produced using only Syrah vines, planted in the southern part of the Ardèche region. Average production: 30,000 bottles per year.
Grape variety: Syrah 100%
Winemaking: 100% of the grapes are destemmed before the wine-making, which takes place in closed tanks for approximately 15 days. Extraction is helped by daily pumping over. Fermentation temperatures are controlled and maintained between 82°F (28°C) and 86°F (30°C). After pressing and racking, malolactic fermentation takes place in tanks.
Maturing takes place in vats in order to preserve the fruit aromas. The wines are racked regularly to allow natural stabilisation of their components. This “Syrah” cuvée is bottled after blending and a light filtration.
Tasting notes: The colour is a deep ruby red. The nose reveals powerful aromas of wild berries and spices, truly typical from the “Syrah” grape. On the palate, strong flavours of blackcurrant and red berries surround a smooth fruit on the back of the wine. The finish has lots of personality.
The vineyards are planted on alluvial reddish clay that lies on terraced slopes of sun-scorched rounded quartz stones.
Winemaking: After destemming and crushing, the grapes are put into concrete vats for alcoholic fermentation. This lasts approximately 10 days and is followed by an 8 to 10 days maceration to complete the extraction. After devatting and pressing, malolactic fermentation is carried out in vats.
The wine is drawn off under aeration, to enable natural stabilisation of the components to take place. It then goes into 60 hectolitre oak tuns for a period of 8 to 14 months.
Tasting notes: The colour is a deep garnet red. To the nose, the “Haute Pierre” cuvée is characterised by strong spicy aromas, which show a rich, powerful body wrapped around with a more delicate yet tightly knit tannic framework. Rich and unctuous on the palate, the finish reveals some intense, liquorice like flavours.
Grape Varieties: Syrah (majority) and Grenache.
Winemaking: The entire crop is destemmed. Fermentation and maceration take place in closed vats for approximately 15 days. Daily pumping over ensures the proper extraction. Fermentation temperature is controlled, and kept at between 82°F and 86°F (28°C and 30°C). After devatting, pressing and racking, malolactic fermentation is carried out in stainless steel vats.
The wines are kept in vats to preserve fruit aromas. They are racked regularly in order to allow their components to stabilise naturally. The “Saint Esprit” cuvée is bottled after 8 months of ageing.
Tasting notes: Its deep colour has a dark, plum-like hue. The nose is classically Syrah, with berry fruit, violet, liquorice. It has a full, rounded palate with delicate tannins, making it unique in the “Côtes-du-Rhône” category.
The “Saint-Esprit” is a blend of wines whose fruits mainly come from the right bank of the Rhône. Average production: 15,000 bottles (75 cl.) per year.
Grape variety: Grenache blanc, Clairette, Bourboulenc and Viognier are the main varieties of the blend.
Winemaking: After pressing and cold settling for a period of 24 hours, the musts are racked and fermented in temperature controlled stainless steel tanks at maximum temperature of 64°F (18°C).
Malolactic fermentation is avoided, in order to preserve natural balance and freshness in the wine, so to enhance its finesse. The wine is then stored in stainless steel tanks until bottling. Prior to bottling, the wine is lightly fined and filtered, in order to provide it with the perfect stability.
Tasting notes: The colour has a golden straw hue with green tinges. The main aromas are reminiscent of white flowers and yellow fruit, enhanced by touches of exotic and citrus fruit. On the palate, the wine is alert, seductively suave and fresh.
The village of Pommard neighbours Beaune and is one of the most reputed winemaking villages in the Côte de Beaune. The vineyards are steeped in history and have long enjoyed a reputation for outstanding quality.
The grapes are cut harvested and sorted by hand. The proportion of de-stemmed grapes and whole clusters varies depending on the vintage. The wines are punched down daily in order to extract colour, tannins and aromas from the skin of the grapes. After a 19 day vatting period, the alcoholic fermentation is complete. The free-run wine is run off using a gravity system whilst the marc is pressed slowly and gently in order to extract an exceptionally pure press wine. The wines are aged for 12 months in French oak barrels (20-30% new oak) which have been selected for their fine grain and moderate toast. The wines are left to age in our hygrometry-controlled cellars at consistent, natural temperatures. The wines spend 2 months in vats at the end of the ageing process.
This wine reveals an attractive deep ruby red hue. The nose exudes aromas of black fruit and spice combined with oaky notes and a touch of spice. The attack offers a powerful structure with direct tannins underpinned by delicate oaky notes. This wine’s excellent structure and aromatic persistency give it good potential for bottle age.
Serve at 14°C to 16°C
Cellaring Potential 5 to 8 years
By royal ordinance from Louis-Philippe, the name “Chambertin” was added to the name of the village and it officially became “Gevrey-Chambertin” in 1847. Our parcel selection of old vines aged over 35 years old produces an exceptionally intense and aromatic wine.
Exposition: East, South-east
SoilClay marls with a high iron content
The grapes are harvested and sorted by hand. The proportion of de-stemmed grapes and whole clusters varies depending on the vintage. The wines are punched down daily in order to extract colour, tannins and aromas from the skin of the grapes. After a 19 day vatting period, the alcoholic fermentation is complete. The free-run wine is run off using a gravity system whilst the marc is pressed slowly and gently in order to extract an exceptionally pure press wine. The wines are aged for 14 months in French oak barrels (20-30% new oak) which have been selected for their fine grain and moderate toast. The wines are left to age in our hygrometry-controlled cellars at consistent, natural temperatures.The wines are aged in vats for 2 months at the end of the ageing process.
Our old vines are over 35 years old and produce an exceptionally intense and aromatic wine that reflects the unique character of its terroir. With its deep, clear ruby red hue, it reveals notes of black fruits and excellent strength and concentration. As with all Gevrey-Chambertin, it requires a few years of patience before reaching its full potential.
Serve at 14°C to 16°C
Cellaring Potential 4 to 6 years
This wine is made from grapes from the plots next to the ‘premier crus’. It has the same elegance and bouquet as the premier crus, but to a lesser degree. Dry and fruity, this is a clear and light wine with aromas and flavour that develop rapidly.
It can easily be kept for 5 to 8 years.
Colour: vivid yellow with a hint of green.
Nose: still discreet with a touch of hawthorn blossom and freshness.
Palate: round, fresh and mineral. It has good length and a powerful finish.
The Chablis is served chilled (10 to 12°C) with oysters, seafood, charcuterie pâtés and deli meats, pork dishes or snails. It also goes well with goats’ cheeses and gruyere cheese.
Grapes : grown from Château d’Esclans vineyards, consisting primarily of Grenache and Rolle.
Vinification: Harvesting at sunrise to noon
Grapes are sorted by optical eye electronically and manually three times.
No maceration, free run and pressed juice partially vinified in demi-muids and stainless steel, both temperature controlled.
Tasting notes: Open-knit, featuring a fun ball of white cherry and peach fruit flavours, lined with a subtle verbena note. Breezy finish.