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|Vallée du Rhône
The Rhône Valley is a large region; it is conventionally divided into the Northern Rhône and the Southern Rhône.
The Northern Rhône starts at Vienne and runs some 30 miles south of Valence. The vineyards in the north are positioned on
steep, granite terraces and they make some of the river valley’s best wines.
The landscape changes dramatically in the Southern Rhône. Flat plains fan out as far as the eye can see. The wines are
different too. Fruit-a whole basketful of different varieties-ripens easily in the baking summer sun. After a 30-mile break from
Valence to Viviers, the Southern Rhône begins its spread of vineyards, stretching nearly 40 miles south of Avignon. While the
Rhône River itself continues southward to Arles before emptying into the Mediterranean, the region’s vineyards sprawl
eastward from Avignon through the Cotes du Ventoux and Cotes du Luberon.
The northern Rhone is where many of the Rhone Valleys rarest and most expensive, reds and whites are made. The region
begins with Cote Rotie the northernmost appellation, and extends about 50 miles south, as far as Comas and the small,
inconsequential St. Peray In between are the five appellations: Condrieu, Chateau-Grillet, St.-Joseph, Hermitage, and Crozes
In the eigthteenth and nineteenth centuries, Hhermitage was France’s costlies red wine. Not only was ti more expensive than
the best Bordeaux, but the best Bordeaux were usually “hermitaged,” meantig that Hermitage was secretly blended in to give
the Bordeaux extra depth, color, and richnees. Even First Growths, such as Chateau Lafit and Chateau Margaux, were
occasionally hermitaged , though the chateaux’s owners would have denied it.
The appellations Hermitage is actually a single 1,000-foot-higth granite hill, with vineyards clinging to its mostly southern
facing slope. There room for only about 300 acres of vines, makig the whole of Hermistage smaller than some wine
properties in California.
Predictable, there are many legends concerning hermits who supposedly gave Hermitage its name. The one most often
told concerns a medieval crusader, Gaspard de Sterimberg, who, after being wonded in war, granted, by Queen Blanche de
Castille, the right to establish a sanctuary on top the hill. A small, ancient stone chapel still marks the spot. It is for this
chapel that La Chapelle, the top wine of Paul Jaboulet Aine, is named .
Cave De Tain – Hermitage – Rouge
100% Syrah. Long and classic vatting (20 days). Running off when the wines are warm, directly into French oak barrels.
Large part of new French Oak. Maturing : 18 months in French-oak barrels (225 liters per barrel). The malolactic fermentation
takes place in barrel and is followed by several rackings.
FOLLOWING hermitage tradition, Crozes-Hermitage makes red wines from syrah and whjites wines frommarsanne and a
bit of roussanne. The Crozes Hermitage vineyards however, are mostly on the flatlands that spread out south and east of the
hill of Hermitage. The area they cover is ten times largermthan Hermitage.
Beause Crozes-Hermitage comes from less distinguished, higher-yielding vineyards, it is usually ligther and less
exciting than either Cote-Rotie or Hermitage. There are notable exceptions. The red Crozes-Hermotage of Alain Graillot, for
example, comes from syrah planted in very poor soil that is harvested at very low yields. A vibrant, complex, poppery wine,
packed with delicious black currant flavors it’s easily the equal of many Hermitages- at less than half the price.
White Crozes-Hermitage are broad, straighforwar, tasty wines, generally with pronounced fruity aromas and lanolin or oly
textures, The aren’t many of them, however.
Cave De Tain - Crozes-Hermitage- Selection Premiere - Rouge
100% Syrah. Selection of grapes depending on maturity and quality. Grapes are destemmed. Selection of tanks during the
fermentation and optimum extraction by “pigeage”. Vatting for 12-15 days. Malolactic fermentation in wooden tanks..
Cave De Tain - Crozes-Hermitage – Blanc
100% Marsanne. Careful selection of grapes depending on the origin, maturity and quality. Direct pneumatic pressing,
moderate clarification. Yeasting and fermentation in stainless steel tanks under controlled temperature (16-18°C).
|Château La Canorgue produces high quality wine using the most natural methods ( Organic and Biodynamic). Appellation d’
Origine Contrôlée (AOC) Cotes du Luberon.
Organic farming for more than 20 years. No chemical fertilizer but only manure a biodynamic preparations. No weed killer but a
mechanical or manual labor to remove weed. The vines are ploughed during fall and springtime to lighter the soil.
Treatments against vine illness with “bordelese gruel” mixed with nettle infusions. No pesticides but plants essences (mint,
pine tree,…) and “sexual confusion mixing up traps” for the butterflies.
Château la Canorgue- Vendanges de Nathalie rouge is made with a blend of Syrah and Grenache (50% of each). The grapes
are harvested by hand. Tasting: Cherry colored. This wine has a tender and young bouquet. Red berries, spices. The palate is
rich. Fruity, fresh and feminine.
Rose is made with a blend of 60% Grenache, 30% Cinsault, 10% Syrah. The rose wines are lightly colored as they are
made by straight pressing (Pneumatic pressing-no bleed). Tasting: Pale pink. Floral bouquet. Citrus fruits and red berries. The
palate is fruity and refreshing.
Additional information and the highest awards won by Château La Canorgue.
|Domaines Bour & Domaine de Grangeneuve. Appellation d’Origine Contrôlée AOC Coteaux du Tricastin.
The co-operative winery Cave de Saint Désirat gathers some 200 members. The vineyards in production cover a total area of 855
acres. 515 acres of A.O.C. Saint-Joseph, 7.5 acres of A.O.C. Condrieu and 332 acres of vin de pays des Collines Rhodaniennes
and vin de pays de l’Ardèche.
In the heart of the Southern Rhône Valley, Châteauneuf-du-Pape is one of the most prestigious appellations. It became famous
when the Popes decided in the XIII century to establish their summer residences in the village. They were the first to develop the
vineyard and turn it into a thriving business.
The vineyard spreads out widely on hill slopes covered with clay and swept by Mistral (northern wind). This specifically allows to
keep the heart of the day and to restore it during the night. It benefits from distinctive climate-warm and dry summers, cold winter
very sunny the all year around. Best conditions for wine growing are gathered to provide harmonious wine.
Louis Mousset is fitted with highly technical production unit where the oenological concepts keep close to the experience and
efficiency of the “Cellar Master”.
Louis Mousset Coteaux du Tricastin Grape varieties: Grenache: 80% (for power and body), Syrah: 20% (for colour and fruit).
Tasting: This wine has a beautiful red bright colour. Its bouquet is fine and fruity. It is well-balanced, fruity with a good structure.
Louis Mousset Prestige Châteauneuf-du-Pape. Grape Varieties: They are very ancient and rich since 13 official varieties are
allowed: Grenache, Syrah, Mourvedre, Cinsault, Bourboulenc among the commonest; Picpoul, Muscadin, Terret noir, Counoise,
Vaccarese, Picardan, Clairette and Roussanne otherwise. Tasting: This vineyard produces very typical red wines full of character,
racy, well-balanced, with persistent aromas of spices and red fruit, long in the mouth, with a beautiful, bright ruby color.
Laudun is a very lively village that has retained the architectural harmony of Mediterranean villages, symbolizing the land and its
inhabitants. In the village's streets, although modern times have brought their conveniences, the southern French way of life is still
present, hospitable and tied to its heritage Several monuments attest to the rich historic heritage of the village, including
Romanesque chapels and the village church with its gothic portal. The Romans settled the village during several centuries. They
left many ruins, including the extensive site on the plateau above Laudun. Legend says that Caesar himself camped there during
his invasion of northern Gaul (what is now France). The plateau now known as the "Camp de Cesar" is the biggest archeological
dig in the Languedoc region. The history of those far gone times, including that of the vineyards that were planted, is written in the
They are vinegrowers, as were their fathers before them, and their grandfathers, who founded Vignerons de Laudun winery. They
have maintained their love for their land and they are proud of this soil that makes such good wine. They know its history just as
they know the history of the vineyards of Laudun.
Among the six domains of wine produced at the Vignerons de Laudun winery, several are very old, their names evocative of the ties
of the inhabitants to their land.
On the other side of the Laudun territory, not far from the Roman ruins, the "Manoir de Figon" is a name that goes back over at least
300 years. The domain covers 15 hectares, and the farm, known as the "Manoir," is a large traditional building where the old
winery is still visible.
|Vieux Village Red AOC Laudun Côtes du Rhône Villages Blending : 70% Grenache – 20% Syrah – 10% Carignan Tasting :
The eye : dark brown robe; the nose : aromas of red fruits, undergrowth notes: in mouth : supple, refined and round.
Domaine du Boulas red 2004 won a silver medal at Avignon WIne Challenge 2005
Camp Romain Red AOC Laudun Côtes du Rhône Villages Blending : 70% Grenache – 20% Syrah – 10% Carignan Tasting :
the eye : a dark robe with brown reflections; the nose: aromas of ripen/jammed fruits, under-wood; in mouth : ample mouth,
well-blended tannins. Camp Romain 2000 had won bronze medals at Macon Wine Challenge 2001 and 2002
Manoir de Figon Red AOC Laudun Côtes du Rhône Villages. Blending : 70% Grenache – 20% Syrah – 10% Carignan.
Tasting: the eye : dark robe with violet reflections; the nose : aromas of red fruits; in mouth : pleasant concentration in ref fruits
and spices. Manoir de Figon we won for the vintage 2003 a bronze medal at Macon Wine Challenge 2004
Moment D’Exception Red AOC Laudun Côtes du Rhône Villages. Blend : 40% Syrah – 60% Grenache. Tasting : the eye : ruby
intensive brown robe; the nose : subtle aromas of red fruits, spices (pepper) and liquorice; in mouth : fine, intensive with
melted tannins. Moment d'Exception won for the vintage 2003 a bronze medal at the Paris Wine Challenge 2004. For the
vintage 2004 won a silver medal at Paris Wine Challenge 2005 and a silver medal at Vinalies Wine Challenge 2005,
Domaine du Boulas Red AOC Côtes du Rhône. Blending : 40% Grenache – 35% Carignan – 25% Syrah. Tasting: the eye:
pretty ruby colour; the nose : notes of little red fruits, spices (pepper); in mouth : a very round supple finish. Domaine du
Boulas red 2004 won a silver medal at Avignon WIne Challenge 2005.
Domaine du Boulas White AOC Côtes du Rhône. Grape varieties 100% Grenache.Tasting : the eye: shiny and light yellow;
the nose : aromatic nose with light note of acacia and citrus; in mouth : fresh, fine and dry. Domaine du Boulas white 2004
won a gold medal at Orange wine challenge 2005.
It is in 600 BC some Grecian merchants ship back some Provence wines to Greece. At that time "amphorae" of Provence
wines were very successful in Greece. The Roman, nearly 400 years letter, founded the city of Aix-en-Provenceand developed
the vineyards to thirst the roman army. There’s much more to Provence than the cheery rose that you may well have quaffed
on holidays in the region. Most wine from Provence, though, is labeled Cotes de Provence. Cassis, Bellet, Palette, Coteaux
d’ Aix-en-Provence, and Les Baux-de-Provenc
The Mas de Cadenet, located at the foot of the Sainte Victore Mountain, is symbolic of Provencal tradition, and
represents a long-lasting love story between a family and its land. The history of the Mas began in 1813, when the property
was purchased by Jean-Jacques Négrel and his brothers. But the history of wine and its association with this Mas is much
older still. Fragments of amphorae dating back to roman times have been found on the estate, proving that wines were
already produced here in ancient times. Appellation d’Origine Contrôlée AOC Côtes de Provence.
Mas Negrel Cadenet – Red . Wine for ageing. A delightful pleasure for connoisseurs. Grape varieties: 40% Grenache, 40%
Syrah, 20% Cabernet-Sauvignon. 22-day fermentation in vats. Maturing in barrels between 12 and 15 months. Superb deep
garnet red colour. A rich and sophisticated texture. A complex and intense perfume, with a melting blend of rich, plump and
tender spices and fruit that lingers in the mouth.
Mas de Cadenet - Rose: Grape varieties: 40% Grenache, 40% Cinsault, 20% Syrah. A traditional Rose with an attractive
salmon pink colour. Its refined and complex bouquet has both fruity and floral notes. In the mouth, it has a fresh yet rich,
smooth and well balanced taste. It is a dry connoisseur wine with a delicate and full flavor.
Mas de Cadenet - Red: Grape varieties: 45% Grenache, 40% Syrah, 15% Cabernet-Sauvignon. Matured in oak tuns for 6 to 8
months. Bright crimson robe, strong characteristic bouquet of black fruit laced with spice, and venison. Well-structured wine,
delicious on the palate, with bags of fruit. Can be served slightly chilled, after ageing three or four years. Its color will then be
rounder with an amber hue and it will develop deeper and more delicate flavors and aromas.
|Les Quatre Tours (Cellier des Quatre Tours). Appellation d’Origine
Contrôlée AOC Coteaux d’ Aix-en-Provence.
Cellier des Quatre Tours - Classique - Red: Red cherry color. Strong bouquet with
matured fruits notes, and spices. Round and soft palate, without heaviness. The
tannins are soft and the wine is well balanced. Matured aromas with red fruits jam and
notes of leather. A very classic Coteaux d’Aix en Provence red, unoaked fruity and well
balanced. The cabernet sauvignon marks the wine but is not predominant. Grape
Variety: Grenache and Cabernet Sauvignon.
Cellier des Quatre Tours-Prestige-Red: Red cherry color. Strong bouquet with matured
fruits notes, and spices. Round and soft palate, without heaviness. The tannins are
soft and the wine is well balanced. Matured aromas with red fruits jam and notes of
leather. A very classic Coteaux d’Aix en Provence red, unoaked fruity and well
balanced. The cabernet sauvignon marks the wine but is not predominant. Grape
Variety: Cabernet Sauvignon, Syrah and Grenache.
Cellier des Quatre Tours-Tradition-Red: Black cherry color. Fruity bouquet, with
matured red fruits and candy fruits (Cherry, plum, blackberry…..), with a hint of pepper.
Supple, with soft tannins, well balanced, with fruity aromas and some wild notes. Well
balanced concentrated red, with an enjoyable fruit. Grape Variety: Grenache, Syrah and
Cellier des Quatre Tours-Tradition-Rose: Salmon pink color. Fresh and delicate
bouquet, with red fruits (Strawberries, red currents,…..) and floral notes. Round and
fresh at the same time, well balanced, with fruity aromas (red fruits and pink pine apple)
and a hint of spices. A structured rose that can be enjoyed either as an aperitif or with a
meal. Grape Variety: Grenache, Syrah and Cinsault.