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Bordeaux

The name Bordeaux derives from Au bord de l’eau, Meaning along the waters. Bordeaux-the word alone fires the mind with
the anticipation of greatness.  No other wine region is more powerful, more commercially clever, or more important as a
source of profoundly complex, age worthy wines. Bordeaux lies along the path of three important rivers-the mighty Gironde,
plus two rivers that feed it, the Dordogne and the Garonne.

Serious wine-making began in Bordeaux with the Romans, whose contribution can be seen in archeological remains-and on
the labels of wines such as Château Ausone, named after the poet Ausonius who was born in St. Émilion.  When Henry II of
England married Eleanor of Aquitaine, and Bordeaux became for 300 years what in sometimes still seems to be –a part of
the British Isles.  Richard Coeur de Lion regularly drank wine from Bordeaux and, under King John, the region’s merchants
were encouraged to send their barrels to England by an exemption from export tax.

Much of that “Bordeaux” was actually produced nowhere near the city whose name it bore.  At that time, Bordeaux was an
internationally famous sea-port; its name was far more saleable than, say, that of a wine such as Cahors which was
produced a long cart-ride inland.

Bordeaux is the largest and must successful wine-growing region in France. It is a symbol and model for the whole word of
wine. Bordeaux is divided into multiple smaller sub-regions and smaller appellations. Generally speaking the smaller the
appellation; the finer the wine.  In the finer wine the appellation is what appears on the label. The sub-region and Bordeaux as
the region aren’t mentioned in the fine wine label.

Labels marked under regional appellation -Bordeaux or Bordeaux Supérieur- indicates a wine came from the most basic
appellations areas, wines that meet certain baseline requirements.

The elite wines, which have established the fame of the Bordeaux region, have labels marked under Appellation d’Origine
Contrôlée (AOC).  It means the wine comes from the Appellation where the label says it does, and is made from the approved
grapes and viticultural practices (AOC Saint-Émilion, AOC Pessac-Leognan, AOC Pauillac AOC Margaux and AOC Pomerol).


Les Vins Robin

The two cousins, Alain Aubert and Dominique Robin, descendants from a long lineage of growers, carry on the family
tradition following in the footsteps of their great grandfather, Jean-Prosper Robin, who, in 1908, purchased Château La
Couspaude which now ranks among the very finest Great Classified Growths of Saint-Emilion.

Château Le Castelet (POMEROL) &  Château Busquet (LUSSAC - SAINT-ÉMILION) are owned by the Robin
family, growers, winemakers and wine merchants in the area since the 18th century. The winemaker is
Pauline Robin, the talented 27-year-old daughter of Dominique and Armelle Robin.  Along with science and
enology degrees from Bordeaux's major technical schools and the University of Bordeaux, Robin worked in
the vineyards and wine cellars of Opus One, Chateau Latour, Chateau Larrivet Haut-Brion, Petrus and
the wineries of the renowned Moueix family. It's an impressive fast-track resume.


Chateau Busquet - AOC LUSSAC - SAINT-ÉMILION.  
The Vineyard:  There are currently some ten hectares under vine, 50% Merlot, 40% Cabernet Franc, 10% Cabernet
Sauvignon.  The vineyard is made up of different parcels around the Château, on limestone soil.  

Vinification:  Together with Château Le Castelet, this vineyard is the special responsibility of Dominique Robin who believes
that traditional methods should be married to modern technology to produce the best quality possible from each parcel of
vines.  Vinification in stainless steel vats lasts between 20 and 30 days according to the vintage, to produce fruity, aromatic
wines.  The wines are well balanced, without excessive tannin, for drinking young.  They also seem to age well.  So far oak
barrels have only been used in experiments at this Château.

Château Haut Gravet - AOC SAINT-ÉMILION GRAND CRU.
This very beautiful property is located at the foot of the Saint Emilion slopes, immediately next to the best vineyards in the
area.  This soil is distinguished not only by its quality but also by its history.  The village of Saint Emilion, which overlooks the
vines of Château Haut-Gravet is classified as a world UNESCO heritage site and is home to a number of architectural
masterpieces dating form the Middle Ages.  But it is nevertheless the exceptional quality of the wines produced around its
walls that has made Saint Emilion world famous.  Château Haut-Gravet, like the other great properties in this area, is at the
same time the beneficiary and the guardian of this historical inheritance.  To open a bottle of Château Haut-Gravet means that
one’s guests are not only offered an exceptional wine, but are also invited to share a part of the universe marked by a
thousand-year tradition.

Château Haut Gravet. Grape Varieties: 70% Merlot, 10% Cabernet Sauvignon and 20% Cabernet Franc
2003 Vintage Maturity:Drink it over the next 12-14 years.
2001 Vintage Maturity: Anticipated maturity:  2005-2014.
2000 Vintage Maturity Its best between 2006-2020.
1999 Vintage Maturity. Five to six years of cellaring.  Anticipated maturity:  2002-2010.
1998 Vintage Maturity At least 5 years.  

Château Le Castelet AOC POMEROL.
The Vineyard:  One hectare of Merlot, of four different clones, are planted on sandy gravel soil.  Already it has been interesting
to see how each different type reacts and research here is helping with replanting at other vineyards belonging to the Robin
Family.

Vinification:  The wines of Château Le Castelet are vinified in stainless steel vats with a fairly long fermentation period before
being aged in 100% new Merrain oak barrels.  They take on a marked oak character which, married to the roundness of the
Merlot, produces a very distinctive style of wine, extremely agreeable almost from bottling.  There has not yet been enough
time to test the ageing capacities of Château Le Castelet.

From the first vintage Château Le CASTELET has been awarded medals at the Concours Agricole de Paris.

Château Haut Breton Larigaudiere AOC Margaux

    11% Merlot  85% Cabernet-Sauvignon  4% Petit Verdot
   Vinification:  Traditional medocan winemaking after total de-stemming, 3-5 weeks’ maceration with temperature control
through watering or heating.  Ageing: During 12 to 15 months in oak barrels, 50% to 70% of which is renewed every year.
   Tasting: This Margaux shows its class immediately with is deep and intense, brilliant ruby red color and its elegant nose of
red fruit and vanilla; in the mouth it surprises by its power, its full, broad taste and great freshness.
Château Haut Breton Larigaudiere “Le Createur”
   
Château Haut Breton Larigaudiere “Le Createur”AOC Margaux

    95% Cabernet-Sauvignon 5% Merlot
   Vinification:  Winemaking after total de-stemming, 3-5 weeks’ maceration with temperature control through watering.  
During 18 months, 100% in new oak barrels.
   Tasting:  “Le Createur” it is the objective of the pleasure in all the size of the wine.  This wine has a black color of ink.  A
nose blow of fist, a fruit concentration and flavors mingled with a pleasant toast and vanilla nose.  What the nose advances
us, the mouth confirms it to us.  The wine is full, exceptional length.  The tannins are solid and of very beautiful screen.
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