JSS catalogue

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� Domaine de Cassan

The Vineyards

e-mail: [email protected]

About Jack Siler Selections:


The vineyards in alphabetical order:

Domaines Aubert Frères

Chateau Auzias-Paretlongue

Domaine B&B Bouché

Château de Cabriac

Domaine de Cassan

Château d'Hugues

Domaine de la Condamine l'Evêque

Domaine de la Croze, Ancien Domaine des Pontifes

Domaine Durieu

Domaine Font Sarade

Château Haut-Fabrègues

Domaine Lerys

Domaine de Paillas

Domaine Parigot Père & Fils

Château Pech Redon

Domaine du Pourra

Domaine de Puig Parahy

Domaine de la Rectorie

Caves de Roquebrun

Domaine J.M.B. Sorrel - Le Vignon

Château Saint-James

Domaine de la Vallongue

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The vineyards by region:

LANGUEDOC / ROUSSILLON:

Château Auzias-Paretlongue

Domaine B & B Bouché

Château de Cabriac

Domaine La Condamine L'Evêque


Domaine Lerys

Caves de Roquebrun

SOUTHERN RHONE:


Domaine de Cassan

Domaine de la Croze

Domaine Durieu

Domaine Font Sarade

Château d'Hugues

Ancien Domaine des Pontifes

Domaine du Pourra

NORTHERN RHONE:

Le Vignon – JMB Sorrel

SOUTHWEST:

Château de Paillas

PROVENCE:


BOURGOGNE:

Domaine Parigot Père & Fils






















The vineyards by appellation:

AOC LIMOUX

Domaine B & B Bouché

AOC VDN BANYULS Domaine de la Rectorie

AOC COLLIOURE


AOC CORBIERES Château Saint-James Château de Cabriac

AOC FAUGERES


AOC COTEAUX DE LANGUEDOC Château de Pech Redon

Caves de Roquebrun

EXCLUSIVELY VDP Domaine La Condamine L'Evêque

AOC SAINT CHINIAN

Caves de Roquebrun

AOC FITOU Domaine Lerys

AOC COTES DU ROUSSILLON & RANCIO

Domaine Puig-Parahy

AOC CABARDES & VDP CITE DE CARCASSONNE Château Auzias-Paretlongue

AOC CAHORS

Château de Paillas

AOC BAUX DE PROVENCE Domaine de la Vallongue

AOC CHATEAUNEUF DU PAPE

Ancien Domaine des Pontifes Domaine Durieu



















e-mail [email protected]

AOC GIGONDAS Domaine de Cassan Domaine du Pourra

AOC COTES DU RHONE, COTES DU RHONE VILLAGES, COTEAUX DU TRICASTIN

Domaines Aubert Frères Domaine de Cassan

Domaine de la Croze Domaine Durieu

Domaine Font Sarade Château d'Hughes

Domaine du Pourra

AOC LIRAC Domaine de la Croze

AOC COTES DU VENTOUX

Domaine de Cassan Domaine Durieu

Domaine Font Sarade

AOC VACQUEYRAS Domaine Font Sarade

AOC HERMITAGE

Le Vignon – JMB Sorrel


















In 1999, Jack Siler drove down a road in the Plan de Dieu and was awed by the vast horizon of old vines that seem to be growing out of a solid rock floor. The terroir was so exceptional that it seemed the wine had to be outstanding, at least. Stopping at the first house he came to he began to talk to Alain Aubert, the grower. Although there was no wine for sale since it was all under contract to an English group, the two wine buffs couldn’t help but spend several hours tasting through the Aubert wines. In March, 2005 the two men crossed paths again and Aubert announced that he was free to sell his 2004 vintage. A French family named Faurous had been winegrowing for many years in Algeria. In 1957, foreseeing that Algeria would become independent and not want the foreign growers to continue owning their vineyards, they bought a 370 acre rectangle of brush land and woods which they started to clear and plant. In 1963, they did move to the new vineyard and all of the current vines are forty to forty-five years old. In 1999, the 3 Aubert brothers Alain, Claude and Yves decided to add the Domaine le Grand Retour to their properties, Domaine André Aubert, in the Coteaux du Tricastin 25 miles to the north as well as the vineyard of Alain’s wife, Domaine Autrand. They completely modernized the cellars of the Grand Retour, putting in 29 very large stainless steel vats with temperature control and automatic pump over controls for vinification. In addition, the epoxy-lined cement vats were renovated and all of the systems that concerned the transformation of juice to wine were renewed. The result is an extremely modern installation that impresses the eye but which produces very fine and very classical Côtes du Rhône Villages wines that are very hearty, fruity, with a dominant flavor of Grenache. The Plan de Dieu in fact is so unique that although there is no village in the territory, the ruling body of French appellations, the INAO, has granted the land of Plan de Dieu the right to be called a communal Village appellation as of 2004.


Coteaux du Tricastin Appellation Contrôlée Coteaux du Tricastin Extent of Vineyard 70 Hectares Soil Type & Site Large rounded river stones and clay (as in Chateauneuf) Grape Varieties Grenache 50%, Carignan 25%, Syrah 25% Average Yield 45 Hectoliters per hectare, vines aged between 30 and 40 years Vinification All varietals are vinified separately. Destemmed grapes.

Temperature controlled, vinified in inox vats during 10 days and aged in cement vats.


Côtes du Rhône Villages Plan de Dieu

Appellation Contrôlée Côtes du Rhône Villages Extent of Vineyard 167 Hectares Soil Type & Site Plan de Dieu is a flat almost solid stoned plateau with a clay base Grape Varieties Grenache 65%, Mourvèdre 26 %, Syrah 7%, Cinsault 2% Average Yield 40 Hectoliters per hectare Vinification All varietals are vinified separately. Destemmed grapes.

Temperature controlled, vinified in inox vats during 15 days and aged in cement vats.


Côtes de Rhône Villages Red

La Sérine

Appellation Contrôlée Côte du Rhône Extent of Vineyard 50 Hectares Soil Type & Site Large rounded river stones and clay (as in Chateauneuf) at 1000

feet in altitude on a steep hillsides. A small parcel is on lower ground.

Grape Varieties Grenache 85%, Syrah 15%, Average Yield 45 Hectoliters per hectare Vinification All varietals are vinified together. Low temperature controlled

to obtain fine and fruity wines with nice tannins.


Vin de Pays - Chardonnay

Appellation Contrôlée Vin de Pays Extent of Vineyard 25 hectares Soil type & Site Very stony infertile soil Grape Varieties Chardonnay 100% Average Yield 50 Hectoliters per hectare

Vinification Harvested at night to avoid the heat. The must is chilled to settle

the juice. Vinification at low temperature controlled during 20 to 30 days.


Vin de Pays - Viognier

Appellation Contrôlée Vin de Pays Extent of Vineyard 9 hectares Soil type & Site Very stony infertile soil Grape Varieties Viognier 100% Average Yield 45 Hectoliters per hectare

Vinification Harvested at night to avoid the heat. The must is chilled to settle

the juice. Vinification at low temperature controlled during 20 to 30 days.


Chateau Auzias-Paretlongue

Cabardès is a very special appellation, the only one allowed to blend Bordeaux and Mediterranean grape varieties. Within Cabardès, the Chateau Auzias Paretlongue is the only large, ancient vineyard that vinifies exclusively grapes that it grows. The great Chateau is nestled in the foothills of Black Mountains just minutes away from the Disney-like city of Carcassonne. Initially an abbey that planted its vines in the 12th century, the present chateau was built in the 17th century and the Auzias family have been the owners since 1872. The current generation, Nathalie and Dominique Auzias continue the tradition of expanding and improving the vineyard itself as well as the cellars. Their 300 acre vineyard is one of the largest that is privately owned in all of the Languedoc region. However, quantity takes a back seat to the quality. In 1997, Dominique added the adjacent vineyard that belonged to his grand-mother and with the Property Manager Alain Bernard, set out on a major improvement program for both the plantings and the cellars. In one single parcel, the grapes are carried from vine to destemmers in a maximum of 11 minutes. Yields are kept low, the entire vineyard average is 38 hectoliters/hectare and the results are exceptional: reasonable in price because of the volume, excellent in quality because the terroir and because of Dominique Auzias’ unhurried approach to making wine.


AOC Cabardès - Cuvée “Mademoiselle”

Appellation Contrôlée Cabardès Extent of Vineyard 120 hectares Soil type & Site Chalky rock and clay Grape Varieties Grenache 25%, Syrah 20%, Merlot 25%, Cabernet 25% Average Yield 42 hl

Vinification Grapes are completely destemmed. Called “pre-

fermentation” which means all harvesting is done at night and the vinification is temperature controlled. Aged in new barrels for 12 to 18 months.


AOC Cabardès - Cuvée “PetitMessieurs” Appellation Contrôlée Cabardès Extent of Vineyard 120 hectares Soil type & Site Chalky rock and clay Grape Varieties Grenache 25%, Syrah 15%, Merlot 30%, Cabernet 30% Average Yield 50 hl


fermentation” which means all harvesting is done at night and the vinification is temperature controlled. Aged in new barrels for 8 to 12 months.


VDP de Carcassonne - Cuvée “Monsieur”

Appellation Contrôlée Vin de Pays de Carcassonne Extent of Vineyard 120 hectares Soil type & Site Chalky clay - The Monsieur Parcel Grape Varieties Grenache 25%, Merlot 35%, Cabernet 25%, Cinsault 5%,

Alicante 5% Average Yield 52 hl


fermentation” which means all harvesting is done at night and the vinification is temperature controlled. Aged in barrels of 1 and 2 wines for 4 to 6 months.


Domaine B&B Bouché

The name Bouché is a famous one in Champagne and Bruno, who now lives at the other extremity of France, was born and raised as a Champagne Bouché. In fact, his mother often repeated that he was born in the middle of an exceptional vintage’s harvest. But after his studies and three years of working fulltime with his father in the family vineyards, he decided to strike out on his own. However, bubbles were in his heritage and he decided to look in an area that he considered to have an exceptional, but under-exploited potential, the Limoux region in the foothills of the Pyrenées Mountains near the Spanish frontier. In 1989, not far south of the incredibly preserved medieval city, Carcassonne, where the foothills begin to be steep and serious, he found a small vineyard of 3.5 hectares. In 1991 he created the cellars and the following year he created his first Bouché bubbles of the south. From the start, it was a success and for financing, he still owned vines in Champagne that are tended by a production master and the grapes go to the family enterprise. Although he goes back to Champagne, his passion is meeting the challenge of creating sparkling wines from Limoux that match the quality of Champagne. As a choice plot of vines would come on the market, Bruno, the believer in the future of Limoux, would buy it. He now works over 25 plots that comprise 40+ hectares and he produces more than 200,000 bottles per year. It’s still all artisanal and hand done. The same team of Spanish workers have come to harvest every year for 18 years. They know as well as Bruno does, exactly what he wants. There are three triages. Everything is hand picked, hand placed in the hods which are only half filled so that the grapes don’t burst. Only the machinery, the presses, cooling system, and degorging are high tech. The rest, including turning every bottle every day, is done by hand. The mainstay, of course, are the fine-bubbled Blanquette and Cremants. Always pushing the envelope, in the last few years he began producing one of the finest AOC Methode Ancestrale. It’s a sparkling desert wine, sweet, tasting like a mouthful of crisp, fresh apples. The grapes are from 60+ year-old vines and the yields are extremely low. It’s low in alcohol and is both a refreshing sip, or a delight with deserts. I first tasted it with an apple pie and a pear tart. Amazing.


Blanquette de Limoux Brut Appellation Contrôlée AOC Blanquette de Limoux Extent of Vineyard 40 Hectares

Soil Type & Site Chalky clay on North and North-west facing slopes, stony South

facing terraces Grape Varieties Mauzac 90%, Chardonnay 5%, Chenin 5% Average Yield 50 Hectoliters per Hectare Vinification Long, low temperature fermentation (3 weeks to one month) in

stainless steel temperature controlled tanks.


Blanquette de Limoux Méthode Ancestrale

Appellation Contrôlée AOC Blanquette Méthode Ancestrale Contrôlée Extent of Vineyard 40 Hectares


facing terraces Grape Varieties Mauzac 100% Average Yield 50 Hectoliters per Hectare Vinification Long, low temperature fermentation (3 weeks to one month) in

stainless steel temperature controlled tanks.


Crémant de Limoux Appellation Contrôlée AOC Blanquette de Limoux Extent of Vineyard 40 Hectares


facing terraces Grape Varieties Chardonnay 45%, Chenin 45%, Pinot 10% Average Yield 50 Hectoliters per Hectare Vinification Direct pressing, settling at 0°. Long, low temperature fermentation

(3 weeks to one month) in stainless steel temperature controlled tanks.


Château de Cabriac Corbières

The Chateau de Cabriac has a long, illustrious history. Before Christ was born, the Romans built a villa on this property. In 1215 AD, back from the Crusades, the Knights of Malta added a priory that formed part of the abbey at the nearby village, Lagrasse. During the French Revolution, the Chateau was sold to the Berlioz family which would eventually include the famous composer, Berlioz. Finally, the last descendant, the Marquise de Puivert, who had no heirs gave the estate to another Berlioz family, the Count de Cibeins. In all likelihood, from the time of that first ville until now, grapes were tended and wine was made on this historic property.

Mount Alaric rises above the vineyard. Pine trees and the herbs of the French “garrigues”, thyme, sage, and rosemary surround the vines and seep into the grape juices. That renders them more complex, more interesting. The mountain elevation holds off the broiling peaks of the regions summer heat. The soil is porous and infertile which obliges the roots to dig deep for nourishment and water - ideal for rich, intense wine.

The current generation of growers, Jean and Michelle de Cibeins exploit the quality of this outstanding base to vinify their range of wines in the traditional manner, respecting the “terroir” of their fields and constantly pushing the quality upwards. The Count was among the first winegrowers of the area to realize that a broad variety of grapes were suited to his soil and climate. So there is a broad range of varietals as well as his prize-winning AOC Corbières, both red and white. The result is that they produce a surprising Burgundian Pinot Noir, excellent Merlot and Cabernet-Sauvignon of the Bordeaux wines, and Viognier and Rolle from the Rhone Valley in addition to the usual Languedocs: Syrah, Grenache, Mourvedre, and Chardonnay!


Corbières Red Appellation Contrôlée Corbières Extent of Vineyard 54 Hectares Soil Type & Site Sandstone, sandy marl. South West hills of Mount Alaric. Grape Varieties Syrah 60%, Carignan 20% (old vines), Grenache 10%,

Mourvèdre 10%. Average Yield 40 Hectoliters per hectare Vinification Varieties vinified separately. Temperature controlled,

traditional vinification exept carbonic maceration on Carignan. Aged 18 months in vats.


Corbières White Appellation Contrôlée Corbières Extent of Vineyard 54 Hectares Soil Type & Site Sandstone, sandy marl. South West hills of Mount Alaric. Grape Varieties Grenache 60%, Rolle 20% , Macabeu 20%. Average Yield 50 Hectoliters per hectare Vinification Directly and softly pressed. Vinified at low temperature. Aged in

vats during 6 months.


Merlot Appellation Contrôlée Vin de Pays d’Oc Extent of Vineyard 36 Hectares Soil Type & Site Sandstone, sandy marl. South West hills of Mount Alaric. Grape Varieties Merlot 100% Average Yield 60 Hectoliters per hectare Vinification Traditional vinification during 25 days. Controlled temperature. Aged in vats during 4 months.


Cabernet-Sauvignon Appellation Contrôlée Vin de Pays d’Oc Extent of Vineyard 36 Hectares Soil Type & Site Sandstone, sandy marl. South West hills of Mount Alaric. Grape Varieties Cabernet-Sauvignon 100% Average Yield 50 Hectoliters per hectare Vinification Traditional vinification during 20 days. Controlled temperature. Aged in vats during 6 months.


Syrah Appellation Contrôlée Vin de Pays d’Oc Extent of Vineyard 36 Hectares Soil Type & Site Sandstone, sandy marl. South West hills of Mount Alaric. Grape Varieties Syrah 100% Average Yield 50 Hectoliters per hectare Vinification Traditional vinification during 20 days. Controlled temperature. Aged in vats during 6 months.


Syrah, Cabernet-Sauvignon Appellation Contrôlée Vin de Pays d’Oc Extent of Vineyard 36 Hectares Soil Type & Site Sandstone, sandy marl. South West hills of Mount Alaric. Grape Varieties Syrah 60%, Cabernet-Savignon 40% Average Yield 50 Hectoliters per hectare Vinification Traditional vinification during 25 days. Controlled temperature. Aged in vats during 6 months.


Pinot Appellation Contrôlée Vin de Pays d’Oc Extent of Vineyard 36 Hectares Soil Type & Site Sandstone, sandy marl. South West hills of Mount Alaric. Grape Varieties Pinot 100% Average Yield 45 Hectoliters per hectare Vinification Destemmed. Cold maceration during 3 days. Short vinification

during 8 days under controlled temperature. Aged in vats.


Viognier Appellation Contrôlée Vin de Pays d’Oc Extent of Vineyard 36 Hectares Soil Type & Site Sandstone, sandy marl. South West hills of Mount Alaric. Grape Varieties Viognier 100% Average Yield 35 Hectoliters per hectare Vinification The grape skins are macerated then softly pressed. Vinified at

low temperature. Aged in vats on the lees during 4 months.


Vermentino Appellation Contrôlée Vin de Pays d’Oc Extent of Vineyard 36 Hectares Soil Type & Site Sandstone, sandy marl. South West hills of Mount Alaric. Grape Varieties Vermentino 100% Average Yield 35 Hectoliters per hectare Vinification The grape skins are macerated then softly pressed. Vinified at

low temperature. Aged in vats on the lees during 4 months.


Domaine de Cassan Gigondas

Most of the wine from the appellation Gigondas grows down on the alluvial flats of the ancient Rhône River bed. A choice of 10% of the appellation’s wine, however, comes from the top of a jagged mountain that looms above the plain, the Dentelles (Lace) de Montmirail. Cassan is one of those. The mountain is a prominent landmark that is visible from many miles away. The whole mountainous region surrounding the vineyard is a nature preserve and in the summer it is a hiker and naturalist’s paradise.

The mountaintop has a very distinct microclimate. In 1935 a bowl was cleared out of the forest and scrub brush near the top of the mountain and the cellars were built. It was a real pioneering effort at that time. 35 years ago the Croset family bought the property, extended the planted area and have improved both the cellars and the vine stock regularly since then. Marie-Odile Croset-Paillet and her husband, Gérard Paillet, continue to make award-winning progress. Marie-Odile’s father chose to live in the nearest village, Beaumes-de-Venise, but the young couple wanted to move back to the vineyard. Slowly, they have restored and renovated the original farmhouse.

The picture postcard vineyard area is not large, but because much of it is very steep, it is not easy to work. There is an old adage from the South of France: if the vines don’t suffer (to get the juice into the grapes) the wine will be weak. In the case of Cassan, the winegrower is not spared either. Their mutual effort is in the bottle. Their Gigondas is intense and depending on the year offers hints of prunes, pine trees, and the earthly aromas of truffles.


Côtes de Rhône Villages Beaumes de Venise Red Appellation Contrôlée Côte du Rhône Villages Extent of Vineyard 13 Hectares Soil Type & Site South facing slopes at 750/1100 ft. altitude. Chalky clay. Grape Varieties Grenache 83%, Syrah 15%, Mourvedre 2% Average Yield 40 Hectoliters per hectare Vinification Hand-picked and selected. Varieties vinified separately.

Temperature controlled, traditional vinification. Aged 10/14 months in oak and in vat. Very light filter.


Côtes de Rhône Villages Beaumes de Venise White Appellation Contrôlée Côte du Rhône Villages Extent of Vineyard 1.5 Hectares Soil Type & Site South facing slopes at 750/1100 ft. altitude. Chalky clay. Grape Varieties White Grenache 30%, Roussane 30%, Clairette 30%, Viognier

10% Average Yield 40 Hectoliters per hectare Vinification Hand-picked and selected in small hods. Temperature

controlled, vinification with whole grape bunches, 80% goes to barrels and 20% to vats. Aged on the lees with stirring of the lees. Bottling in the Spring.


Côtes de Rhône Villages Beaumes de Venise Cuvée Saint Christophe Red

Appellation Contrôlée Côtes du Rhône Villages Beaumes de Venise Extent of Vineyard 3 hectares Soil type & Site chalky clay Grape Varieties Grenache 68%, Syrah 25%, Cinsault 7% Average Yield 40 hl, vines aged between 30 and 40 years

Vinification Traditional. Cepages are vinified separately. Hand-picked and

sorted. Aged in vats. Very light filter.


Gigondas Red Appellation Contrôlée Gigondas Extent of Vineyard 7.5 Hectares Soil Type & Site South facing slopes at 900/1400 ft. Altitude. Chalky clay and

blue clay. Very rocky. Grape Varieties Grenache 75%, Syrah 18%, Mourvedre 7% Average Yield 34 Hectoliters per hectare Vinification Hand-picked and selected. Varieties vinified separately.

Temperature controlled, traditional vinification. Aged 18/24 months in oak and in vat. Very light filter.


Ventoux Red

Appellation Contrôlée Ventoux Extent of Vineyard 3 Hectares Soil Type & Site South facing slopes at 600 ft. Altitude. Chalky clay. Grape Varieties Grenache 70%, Cinsault 30%. Average Yield 40 to 50 Hectoliters per hectare depending on the vintage Vinification Hand-picked and selected. Varieties vinified together.

Temperature controlled, traditional vinification during 10 days. Aged in vat during 6 months. Very light filter.


Château d'Hugues

Bernard Pradier is a man in a hurry. He is nervous, talks constantly and rapidly, rushes from one thing to another - and it never ceases to involve the vineyard or the wine. He is a man who is obsessed by his venture and rightfully proud of its results. Oddly enough, until he agreed to let Jack Siler handle his exports to America in the Spring of 2001, he had never sent a palette out of France. He and his son Bastien sold his small production at wine fairs in a back breaking schedule that went all year round, but especially in the summer. Finally, he realized his wines deserved better than that.

The château was built between 1690 and 1700 by the family of a Mr. Hugues. They owned the property and its vineyards until the Pradier family bought it in 1869 from the widow of the last Hugues. Bernard, who began his professional life as a marketing manager for a major bank, returned to the land and he and his wife, Sylviane, took up the family tradition in 1988.

The 36 acre vineyard covers the southern slopes of a range of hills called the Massif d'Uchaux. It is a low mountainside where pines and green oaks, juniper and thyme all grow. There is both a microclimate and a soil formation that are an unusual blend of sand and broken, chalky sandstone chunks that cover the ground. The two give Château d'Hugues' wines a distinguished personality for the region.

The other distinction is Bernard Pradier's approach to his wine. Early in their management, the young couple decided to return to hand picking that allows a cull at the vines, at the bins, and at the cellar. That meant living with the low yields that would accent the power of the wines. Yet, there is a femininity that comes out in the tasting, a finesse, that Bernard insists is a mysterious doing of Sylviane.

A trip through the cellars and the tasting room reveal another aspect of the Pradiers. Bernard and his family are great gourmets and know many of the finest chefs of France (who often work with and serve these wines.) There are cook books illustrated by one Bernard Pradier, painter of talent. And, there are Pradier paintings that grace every barrel and wall of the tasting room. So, when he has time, our grower puts on yet another hat and becomes a painter.


Cuvée de la Tour Red

Appellation Contrôlée Red Côtes du Rhône Extent of Vineyard 15 Hectares Soil Type & Site Fossil sand and littles stones. Hillsides with no soil. Grape Varieties Grenache 70%, Syrah 30% Vine ages: 25 to 40 years Average Yield 45 Hectoliters per hectare Vinification Traditional. Hand-picked and sorted three times. Carried from

vines to the cellar in small hods. Destemmed. Part of the wine is free run juice, a part is pressed. They are vinified separately. Seven days fermentation in resin coated concrete vats. Free run and pressed juices are blended and very slightly filtered.


Côtes du Rhône Grande Réserve Red

Appellation Contrôlée Red Côtes du Rhône Extent of Vineyard 15 Hectares Soil Type & Site Fossil sand and little stones. Hillsides with no soil. Grape Varieties Grenache 65%, Syrah 30%, Carignan 5% Average vine age: 50 years Average Yield 39 Hectoliters per hectare Vinification Traditional. Hand-picked and sorted three times. Carried from

vines to the cellar in small hods. Partially destemmed. Ten days fermentation in resin coated concrete vats. Very light filtration and then the wine is bottle aged.


Cotes du Rhône Villages Red

Appellation Contrôlée Red Côtes du Rhône Villages Extent of Vineyard 15 Hectares Soil Type & Site Small sand and pebbles. Hillsides with no soil. Grape Varieties Grenache 60%, Syrah 30%, Mourvèdre 10% Vine age: 30 to 50 years Average Yield 31 Hectoliters per hectare Vinification Traditional. Hand-picked and sorted. Carried from vines to the

cellar in small hods. No destemming. Eight to ten days in resin coated concrete vats. Fined and very lightly filtered. Aged in oak barrels for six months then bottle aged.


Cuvée Sylviane Red

Appellation Contrôlée Red Côtes du Rhône Extent of Vineyard 15 Hectares Soil Type & Site Small sand and pebbles. Hillsides with no soil. Grape Varieties Grenache 60%, Syrah 30%, Mourvèdre 10% Vine age: 30 to 50 years Average Yield 39 Hectoliters per hectare Vinification Traditional. Hand-picked and sorted three times. Carried from

vines to the cellar in small hods. Destemmed. Part of the wine is free run juice, a part is pressed. They are vinified separately. Seven days fermentation in resin coated concrete vats. After the malolactic fermentation is finished, the free run and pressed juices are blended and very slightly filtered.


Domaine de la Condamine l'Evêque

Guy Bascou is an eminent oenologist. In fact, he is the one of the prime movers who raised the appellation Minervois from the standard, uninteresting jug wine to its present status as one of the highest quality appellations in the south of France. He started with the Château de Gourgazaud as their oenologist and ended up a partner and President of the owners association. A quiet man , what he did not shout from the rooftops is that he was also developing his own vineyard. And what a vineyard!

In 1976 Guy and his wife Marie-Claude bought a 2-century old cellar and 50 hectares choice vineyard to add to their small, existing property. They replanted almost every square meter. In 1997, the cellars were modernized and turned into one of the showplace examples of its kind – aesthetically by their artist daughter and technically as a visionary oenologist. For the vinification, not only was a temperature system intalled for the rosés and white wines, but also for refining the vinification of the red wines. Then the entire cellar was temperature and humidity controlled to put the entire interior environment in concord with the spirit of the renovated cellars. Small oak barrels were added for aging and their own bottling line was installed.

In addition to a line of varietals that have no peer in the South, Guy chose to produce the traditional blended reds of the region plus another. He also decided on another, a blend of his oldest vines of Syrah, Cabernet and Merlot. Remembering Chanel No.5 perfume, he called his blend of 3 varietals that produced a new wine No.4. It is as distinctive in its field as Coco Chanel's famous perfume still is in her world. Always evolving, Guy is about to produce some new cuvees with his son, Guilhem, who is now part of the team. Stay tuned…


Cabernet-Sauvignon , Oak-aged Appellation Contrôlée Vin de Pays des Côtes de Thongue Extent of Vineyard 3 Hectares Soil Type & Site Chalky sand and limon. Planted on terraces. Grape Varieties Cabernet 100%. Selected old vines. Average Yield 50 Hectolitres per hectare Vinification Traditional vinification during 20 to 30 days. Temperature

control. 100% destemmed. Aged in oak casks, partly new casks, during 8 to 12 months.


Cuvée Spéciale Red, Oak-aged

Appellation Contrôlée Vin de Pays des Côtes de Thongue Extent of Vineyard 3 Hectares Soil Type & Site Chalky sand and limon. Planted on terraces. Grape Varieties Cabernet and Merlot. Selected old vines. Average Yield 50 Hectolitres per hectare Vinification Traditional vinification during 20 to 30 days. Temperature

control. 100% destemmed. Cabernet and Merlot are aged separately in oak casks during nine months before blending.


Appellation Contrôlée Vin de Pays d'Oc Extent of Vineyard 9 Hectares Soil Type & Site Chalky sand and limon Grape Varieties Cabernet Sauvignon 100% Average Yield 50 Hectolitres per hectare Vinification Traditional vinification during 15 days with temperature control.

100% destemmmed. Aged in vats during 6 to 12 months before bottling.


Appellation Contrôlée Vin de Pays d'Oc Extent of Vineyard 8 Hectares Soil Type & Site Chalky sand and limon Grape Varieties Syrah 100% Average Yield 50 Hectolitres per hectare Vinification Traditional vinification during 15 days with temperature control.

100% destemmmed. Aged in vats during 6 to 12 months before bottling.


Rosé

Appellation Contrôlée Vin de Pays des Côtes de Thongue Extent of Vineyard 8 Hectares Soil Type & Site Chalky sand and limon Grape Varieties Syrah 100% Average Yield 65 Hectolitres per hectare Vinification Traditional vinification with temperature control.


Viognier

Appellation Contrôlée Vin de Pays des Côtes de Thongue Extent of Vineyard 5 Hectares Soil Type & Site Chalky sand and limon. Planted on terraces Grape Varieties Viognier 100% Average Yield 50 Hectolitres per hectare Vinification Traditional vinification with control temperature. Aged in vats

during three months before bottling.


Appellation Contrôlée Vin de Pays des Côtes de Thongue Soil Type & Site Chalky sand and limon. Planted on terraces Grape Varieties Sauvignon 100% Average Yield 55 Hectolitres per hectare Vinification Traditional vinification with control temperature. Aged in vats

during three months before bottling.


Domaine de la Croze

Ancien Domaine des Pontifes

Domaine de la Croze is situated on the sunny, stony slopes above the majestic River Rhone. The wines are those of old “noble grape varieties”, of traditional methods of vinification, and of ageing in “wooden tuns” and oak barrels. Founded by Achille Granier, along with his brother Léopold, in the 1930’s, the Domaine covered 50 hectares and their wine was made in Roquemaure in the Gard, in the same cellar as today. All the wine was sold to the wholesale market or to individuals. With the end of the wholesale market the Granier brothers realized that the quality of the Rhone valley wines was the real future. Since 1972 a part of their best wines have been sold in bottles.

In 1986 Achille’s daughter, Françoise Granier, following her law studies, decided to continue the family wine making business with the same emphasis on quality. Since 1997 her son, Laurent Cortinas, who is an oenologist has worked to develop and improve the image of the Domaine.

• Chateauneuf-du-Pape is one of the masterpieces of French wines, heady and robust.

• Lirac - cradle of the Cote du Rhone - of the Duchy of Uzes era, elegant and fruity wines

• Cote du Rhone with their diverse aromas, are fruity, smooth and easy to drink.

The quality of these wines is recognized by several awards - medals of Various national competitions (Paris; Macon, Orange) and by the worldwide client confidence (France, Belgium, Japan, U.S.A.). Thus Domaine de la Croze and Ancient Domaine des Pontifes are partners that merit the title of exceptional wines.


Châteauneuf du Pape Red

Appellation Contrôlée Chateauneuf du Pape Extent of Vineyard 4.5 hectares Soil type & Site Red clay and pebbles Grape Varieties Grenache 80%, Syrah, Counoise, Mourvedre, Cinsault 20% Average Yield 30 hl per hectare

Vinification Traditional. Hand picked and sorted. Vinified in vats during 20

days. Oak aged in large and small barrels. Slightly filtered.


Châteauneuf du Pape Red Cuvée du Château

Appellation Contrôlée Châteauneuf du Pape Extent of Vineyard 0.5 hectares Soil type & Site Red clay and pebbles Grape Varieties Grenache 80%, Mourvedre 20% Average Yield 30 hl per hectare

Vinification Traditional. Hand picked and sorted. Vinified in vats during 20

days. Malolactic fermentation in vat and barrels. Oak aged and stirred on the lies in small barrels. Slightly filtered.


Châteauneuf du Pape White

Appellation Contrôlée Chateauneuf du Pape Extent of Vineyard 0.5 hectares Soil type & Site Astian sand and pebbles Grape Varieties White Grenache 50%, Roussanne 50% Average Yield 30 hl per hectare

Vinification Traditional. Hand picked and sorted. Vinified on the lees and

turned in oak barrels during 9 to 11 months.


Lirac Red

Appellation Contrôlée Lirac Extent of Vineyard 1 hectare Soil type & Site Chalky sand, little stones Grape Varieties Grenache 60%, Syrah 40% Average Yield 40 hl per hectare

Vinification Traditional. Vinified in vats during 15 to 21 days. Hand picked

and selected grapes. Aged in large barrels and oak casks. Slightly filtered.


Lirac Rosé Appellation Contrôlée Lirac Extent of Vineyard 3 hectares Soil type & Site Chalky sand, little stones Grape Varieties Grenache 50%, Syrah 50% Average Yield 42 hl per hectare

Vinification Rosé de saignée. Vinified in vats. Temperature control.


Cotes du Rhone Red

Appellation Contrôlée Côtes du Rhône Extent of Vineyard 13 hectares Soil type & Site Chalky sand, little stones Grape Varieties Grenache 60%, Syrah 30%, Mourvèdre 10% Average Yield 46 hl per hectare

Vinification Traditional. Vinified in vats during 6 to 15 days. Aged in vats

(30%), large barrels (60%) and oak casks (10%). Slightly filtered.


Cotes du Rhone White

Appellation Contrôlée White Côtes du Rhône Extent of Vineyard 0.7 hectares Soil type & Site Chalky sand, little stones Grape Varieties White Grenache 30%, Roussanne 30%, Clairette 20%,

Viognier 20% Average Yield 35 hl per hectare

Vinification Traditional. Hand picked. Vinified at a low temperature.


Domaine Durieu

The vineyard is situated on some of the land once owned by the archbishops of Avignon and extends over 21 hectares. This plateau, exposed to Mistral winds and strong Mediterranean sun, is made of clay and the famous "galets", small rounded stones that came down from the Alps in Ice Age. It is planted with Grenache, Syrah, Mourvèdre, and Counoise, all bringing their unique characteristics to this Chateauneuf du Pape.

Historically, the Domaine Durieu is made of three distinct vineyards. The Durieu properties

are each the perfect example of their terroir, but the variations between the plots gives them exceptional flexibility when it comes time for the final blending.

The Châteauneuf-du-Pape comes from the Jean Avril properties, a family established in the

village for centuries. It is located on the areas of “Pied de Baud”, “Farguerot”, “Cabrières” and “Bois Lauzon”. The vineyards producing the Côtes du Rhône and Côtes du Rhône Villages Plan de Dieu are located in the area of Orange, Camaret and Travaillan. Plan de Dieu is table-flat and very rocky. It has long produced some of the finest Côtes du Rhone, but wasn’t surrounding a Village. Finally, its wine was considered so unique and outstanding that a carefully defined area was elevated to the status of a cru INAO, village or not! Created at the beginning of last century by great-grandmother Célestin, then Henri Durieu, the vineyards were eventually developed by Henri’s son Paul. The vineyard that makes the Côtes du Ventoux is a recent acquisition – 20 years – and it is located in Mormoiron, in a place called “Le Limon”, at the foot of the Mount Ventoux.

Traditionally, the wines were “upgraders”, sold to a famous negotiant but Paul’s two sons

decided the Estate deserved its own reputation. They were raised in the vineyard and with the 2003 vintage, Paul let them take control – Vincent with the production and vinification, François with the commercial side. Their work has been brilliant and promises even more!

The Durieu define wine in this way: “For us, wine represents a subtle balance between strength and delicacy, roundedness, length and

aromatic fullness; it all results from healthy, mature grapes, produced from a balanced vineyard.”


Côtes du Rhône Villages Plan de Dieu Appellation Contrôlée AOC Côtes du Rhône Villages Extent of Vineyard 4 Hectares – very low yield Soil Type & Site Chalky clay with rolled stones, resembling the Chateauneuf

ones. On plateau Grape Varieties 60 year old Grenache 95%, 20 year old Syrah 5% Average Yield 30 Hectoliters per Hectare Vinification Traditional, hand picked. No de-stemming. 21 day maceration,

aged in small oak barrels for 14 months. Unfiltered, unfined.


2004 : Parker – 89

2005 : Parker 90-92

Châteauneuf-du-Pape Appellation Contrôlée Châteauneuf-du-Pape Extent of Vineyard 4 Hectares Soil Type & Site Chalky clay with almost solid concentration of classic rolled

stones, on high plateau Grape Varieties 60 year old Grenache 80%, 30 year old Syrah 10%, 30 year old

Mourvèdre 10% Average Yield 30 Hectolitres per Hectare Vinification Traditional, hand picked. 60% de-stemming. Aged in epoxy-

lined cement vats for 16 months. Unfiltered, unfined.


2004 : Parker - 90-91

2005 : Parker – 91-93

Châteauneuf-du-Pape, Réserve Lucile Avril Appellation Contrôlée Châteauneuf du Pape Extent of Vineyard 3 Hectares Soil Type & Site Selected lots of chalky clay with almost solid concentration of

classic rolled stones, on high plateau Grape Varieties 90 year old Grenache 95%, 30 year old Syrah 5% Average Yield 30 Hectoliters per Hectare Vinification Selectively hand picked, no de-stemming Grenache aged in vats for 14 months, Syrah in new barrels with

stirring the lees for the same period. Unfiltered, unfined.


Côtes du Ventoux

Appellation Contrôlée AOC Côtes du Ventoux Extent of Vineyard 1.7 Hectares Soil Type & Site Chalky clay on terraces, Southern exposure Grape Varieties 20 year old Grenache 100% Average Yield 42 Hectoliters per Hectare Vinification Hand picked, 100% de-stemming Porcelain-lined steel vats, 15 months Unfiltered, unfined.


Domaine Font Sarade

René Devine, grandfather of current owner Bernard Burle, founded the vineyard in 1936. The domain has grown generation after generation.

In 1964, René’s son André, took over the management of the domain from his father. André decided to upgrade the quality of the vineyard and planted the first Syrahs and Mourvèdres to replace lower quality plants. André’s daughter, Agnes married Bernard Burle, the son of another Vacqueyras producer, who also manages his father’s vineyard. Together, Agnes and Bernard have expanded and improved their classic approach to producing and vinifying their own wines.

Font Sarade is in a choice area of Vacqueyras called La Ponche. The domain is highly thought of by critics like Parker and Tanzer for their production of rich and mighty wines in the AOC Vacqueyras. Their AOC Cotes du Ventoux is a perfect demonstration of what a first class winemaker can create from a minor appellation.

The vineyard covers a total of 21 hectares, 13 of which are Vacqueyras, 5 are Côtes du Ventoux, 2 of Côtes du Rhône and 1 is in Gigondas.


Vacqueyras Appellation Contrôlée AOC Vacqueyras Extent of Vineyard 21 Hectares Soil Type & Site Marl, clay Grape Varieties Grenache 50%, Syrah 50% Average Yield 35 Hectoliters per Hectare Vinification Traditional, hand picked. No de-stemming. 20 day maceration,

aged in barrels and tanks.


Vacqueyras, Cuvée Prestige Appellation Contrôlée AOC Vacqueyras Extent of Vineyard 21 Hectares Soil Type & Site Clayish sandstone Grape Varieties Grenache 50%, Syrah 50% Average Yield 35 Hectoliters per Hectare Vinification Traditional, hand picked. De-stemming. 20 to 25 day

maceration, aged in barrels for one year.


Côtes du Ventoux Appellation Contrôlée AOC Côtes du Ventoux Extent of Vineyard 21 Hectares – 5 Hectares of Ventoux Soil Type & Site Clayish sandstone Grape Varieties Syrah 60%, Grenache 40% Average Yield 40 Hectoliters per Hectare Vinification Traditional, hand picked. 12 day fermentation, all in

porcelainized cement vats


Château Haut-Fabrègues André Saur and his son Jean-Luc are the third and fourth generation of winegrowers. They

moved back to France from their native Algerian vineyard in the early sixties. The original château belonged to the Knights of Malta from the time of the Crusades until the French Revolution. In the intervening centuries, there have been only three changes of ownership. Shortly before the invasion of phyloxera, in the mid-1800's, the estate was owned by the Cordier family, who enlarged and improved the vineyard. The Saur family has completely refurbished the estate and gradually replanted 49 hectares of vines. The area now in production is 75.5 hectares. In 1990, 13 hectares of new, choice vines were planted.

The planting is restricted to the south-facing slopes of the foothills of the Cévennes, where the soil is exclusively schistose. The average yield for the estate is 40 Hectoliters per hectare and the wine is made with great care with modern equipment - the Carignan constituent by carbonic maceration, the others by traditional vinification methods. A remarkable rosé wine is made from the free flow juice of Grenache (50%) and Cinsault (50%). The red wines are aged in handsome oak "foudres" in cellars with rare slate vaulting, a typical local style that dates from the XIlth century.

Recent vintages from the estate have been rewarded with gold, silver and bronze medals at Paris and Blaye & Bourg.


Appellation Contrôlée Faugères Extent of Vineyard 75 Hectares. All AOC production. Soil Type & Site Schist, decomposing slate. South-facing foothills of Cevennes

Mountains. Grape Varieties Grenache 30%, Cinsault 30%, Syrah 30%, Carignan 10%. Average Yield 30 Hectolitres per hectare Vinification Traditional vinification, destemmed.


Appellation Contrôlée Faugères Extent of Vineyard 4.5 Hectares. Selected old vines. Soil Type & Site Schist, decomposing slate. South-facing foothills of Cevennes

Mountains. Grape Varieties Grenache 40%, Syrah 30%, Mourvèdre 30%. Average Yield 30 Hectolitres per hectare Vinification Traditional vinification during 21 days destemmed. Not filtered.


Appellation Contrôlée Faugères Extent of Vineyard 4.5 Hectares. Soil Type & Site Schist, decomposing slate. South-facing foothills of Cevennes

Mountains. Grape Varieties Syrah 50%, Mourvèdre 50% Average Yield 25 Hectolitres per hectare Vinification Traditional vinification during 40 days. 100% destemmed. Aged

in oak barrels during 12 months. Not filtered.


Domaine Lerys

In 1861 the northern French vineyards were being ravaged by phyloxera and everyone in the untouched south was rapidly planting vines to keep the north and the rest of Europe provided with red wine. The Languedoc / Roussillon area was already famous for the quality of its production and now the word was quantity. In that year, the domain Lerys was founded and, of course, they planned what produced the most juice, but made the worst wine: Carignan grapes.

When Jean Izard purchased the vineyard in 1957 some of the Lerys vines were almost 100 years old. Young Carignan makes truly bad wine, but old Carignan is marvelous. Although he replanted much of the vineyards, adding especially Syrah and Mourvèdre, he left 2 acres of the choicest 120 year-old Carignan and they still produce small quantities of intense, purple, deeply structured juice. Alone, it is undrinkable, but blended it is a rare and desirable ingredient. In fact, there are still 39 acres of Carignan and the youngest of it is 70 years old. But when Jean Izard bought Lerys there were only 39 acres of vines. John’s son Alain and his wife Maguy took over the vineyard in 1977 and planted 60 acres of finer grapes. They knew that the art of making fine wine in the South is as dependent on the blending as it is on producing perfect grapes. What they planted is now fully mature 20 year-old vines.

When Jack Siler first visited the vineyards at harvest time, he tasted some of the 120 year old Carignan grapes and found them to be sweetest, most flavor-packed grapes he had ever eaten. The wine matched the grapes in quality and was chosen on the spot.

Fitou is the oldest red wine appellation in the Languedoc and when it was awarded AOC status in 1948 the growers wanted a mark of distinction. What better than an unusual bottle, they said. One of the prominent growers agreed to make a design and 50 years later it is still unique. The original elongated bottle collided with the reality of shelf height and had to be reduced in height, but the collision of the wine with the public has been a happier event and the top Fitou wines from private estate bottlers like Lerys are very much in demand worldwide. Alain Izard’s wines are now shipped throughout Europe, Asia, and after being introduced in North America via Canada they are now sold nationally in the U.S.


Fitou Tradition

Appellation Contrôlée AOC Fitou Extent of Vineyard 33 Hectares Soil Type & Site Hillside, broken schist Grape Varieties Old Carignan (up to 100 year old) 60%, Grenache Noir 40% Average Yield 35 Hectoliters per hectare Vinification Carbonic maceration, each variety vinified separately. Long

fermentation on the skins.


Fitou Prestige Appellation Contrôlée AOC Fitou Extent of Vineyard 33 Hectares Soil Type & Site Hillside, broken shist Grape Varieties Grenache Noir 40%, Old Carignan (up to 100 years old) 40%,

Syrah 20% Average Yield 35 Hectoliters per hectare Vinification Carbonic maceration, each variety vinified separately. Long



Fitou, Oak-aged

Appellation Contrôlée AOC Fitou Extent of Vineyard 33 Hectares Soil Type & Site Hillside, broken schist Grape Varieties Old selected parcels of Old Carignan (up to 100 years old) 60%,

Syrah 40% Average Yield 32 Hectoliters per hectare Vinification Carbonic maceration, each variety vinified separately. Long



Domaine de Paillas

No one in Germain Lescombes’ family can remember for how many generations back they have been wine growers. Somewhere in the dim mists of the French colonization of Algeria, Lescombes moved there from France to grow wine. After the Algerian independence in 1962, the family moved to Corsica, purchased a vast hilly domain and, starting from scratch, began to grow wine again. In 1978, Germain Lescombes ventured back to the mainland, purchased another piece of mostly raw hilltop in the middle of Cahors and began again (although the family still maintains the Corsican vineyard). Four hectares of vines did exist on the new Cahors property, so there was a small base, but essentially, it was back to the heavy work of clearing and planting, but this time with one successful experience behind him.

If the average vine age is 16 years, the age of the vinification system at Paillas is less than that. The equipment is modern and impeccably maintained. The vinification is traditional and the wine is pumped over for 8 to 10 days then matured in stainless steel tanks. As Patrick Dussert-Gerber, one of France’s top critics, says in “The Best French Wines,” “In spite of the youth of the vines, and thanks to the particular soil of the Causses hillsides, the Paillas is considered by professionals as one of the greatest Cahors wines,” which explains why it has won so many major wine competitions.

These wines, which have an alcohol content of 12.4%, are extremely complex and full-bodied, yet soft, with rounded, delightful tannins. The old vintages go well with game, meat, strong cheeses or foie gras. The young ones go with everything.


Appellation Contrôlée Cahors Extent of Vineyard 27 Hectares Soil Type & Site Chalky clay soil, very pebbly, situated on a plateau on a hilltop Grape Varieties 90% Malbec, 10% Merlot Average Yield 50 Hectolitres per hectare Vinification Traditional Method. The wine is turned

during eight to ten days


Domaine Parigot Père & Fils Burgundy is a land of negociants and wine growers who sell their grapes or wines to negociants. In

the middle of that patchwork stand those who have slowly pieced together holdings in a variety of appellations over generations. The Parigot family is an outstanding example of the Burgundian individualists. Three generations currently work in the vineyard. “Père” Parigot is active in the vinification, Régis really runs the show from day to day, from the production to the commerce, and his children are getting old enough to be more than casual workers.

The family aim is also a bit unusual. The rare exotic Burgundies are not their target, nor is being the producers of the stratospheric ultimates in quality that some Burgundy wines reach. What Parigot’s have mastered is the production of a series of very well made, well structured wines that are ready and agreeable to drink after only a few years and that cost what an ordinary human can afford. They did not raise their prices to the staggering prices of the 80’s that killed the Burgundy market. The Parigot’s wines don’t require cellaring for 10 years before they are drinkable. 2½ years after picking, the Parigot wines are out of the barrels and on the market, ready to delight a Burgundy lover without ruining his bank account.

The family only harvests and vinifies grapes from their own properties, but the range in white is Bourgogne Aligoté, Bourgogne Hautes Côtes de Beaune and Meursault, there is a Bourgogne Rosé, and then the reds: Passetoutgrain, Haute Côtes de Beaune, two Savigny les Beaunes, a Volnay “les Echards”, Beaune 1er Cru, Beaune-Grèves 1er Cru, two Pommard and a Pommard 1er Cru. A lot to master and still keep distinct in style, but they do.

The French wine writer and specialist in Burgundy, Gilbert Foucquet, first introduced Jack Siler to the Parigots and he, in turn presented them to his distributor for Colorado who had great success with the wines. Although it is out of the southern specialty, Burgundy was, after all “my first French love affair with wine”. So the Parigots have become a happy parenthesis to the Jack Siler Selections catalog of exceptional wines from the South of France and Parigot is popping up in markets across America.


Bougogne Hautes Côtes de Beaune White Appellation Contrôlée Bougogne Hautes-Côtes de Beaune Extent of Vineyard One hectare Soil Type & Site Chalky clay soil, very pebbly, situated on a plateau on a hilltop Grape Varieties 100% Chardonnay Average Yield 55 Hectolitres per hectare Vinification Hand picking. Temperature controlled. Aged in oak barrels

and the wine is turned on the lees.


Bougogne Hautes Côtes de Beaune Red Appellation Contrôlée Bougogne Hautes-Côtes de Beaune Extent of Vineyard Five hectares Soil Type & Site Chalky clay soil, very pebbly, situated on a plateau on a hilltop Grape Varieties 100% Pinot Noir Average Yield 44 Hectolitres per hectare Vinification Hand picking. 100% destemmed. Cold maceration during

three days. Addition of yeast can raise temperature to 89°F. Frequent punching the cap during fermentation. Temperature lowered (to 78°F) and slow fermentation for 12 days. Aged in oak barrels.


Savigny-les-Beaune “Les Peuillets”

Appellation Contrôlée Savigny-les-Beaune Extent of Vineyard 80 Hectares Soil Type & Site Chalky clay soil, very pebbly, situated on a plateau on a hilltop.

Average age of vines, 30 years.

Grape Varieties 100% Pinot Noir. Average Yield 40 Hectolitres per hectare Vinification Hand picking. 100% destemmed. Cold maceration during

three days at 64°F. Addition of yeast, raising temperature to 89°F. Frequent punching the cap during fermentation. Temperature lowered (to 78° F) and slow fermentation for 12 days. Aged in oak barrels, one third of which are new, for 12 months.


Volnay "Les Echards”

Appellation Contrôlée Volnay Extent of Vineyard 70 Hectares Soil Type & Site Chalky clay soil, very pebbly, situated on a plateau on a hilltop.



three days at 64°F. Addition of yeast, raising temperature to 89°F. Frequent punching the cap during fermentation. Temperature lowered (to 78° F) and slow fermentation for 12 days. Aged in oak barrels, one third of which are new, for 12 months.


Beaune-Grèves 1er Cru

Appellation Contrôlée Beaune Grèves 1er Cru Extent of Vineyard 78 Hectares Soil Type & Site Chalky clay soil, very pebbly, situated on a plateau on a hilltop.



three days at 64°F. Addition of yeast, raising temperature to 89°F. Aged in oak barrels.


Pommard “Charmots”

Appellation Contrôlée Pommard “Charmots” Extent of Vineyard One hectare Soil Type & Site Chalky clay soil, very pebbly, situated on a plateau on a hilltop.

Average age of vines, 40 years. Grape Varieties 100% Pinot Noir. Average Yield 40 Hectolitres per hectare Vinification Hand picking. 100% destemmed. Cold maceration. Aged in

oak barrels.


Pommard “Clos Beauder”

Appellation Contrôlée Pommard “Clos Beauder” Extent of Vineyard 40 acres Soil Type & Site Chalky clay soil, very pebbly, situated on a plateau on a hilltop.

Average age of vines, 40 years. Grape Varieties 100% Pinot Noir. Average Yield 38 Hectolitres per hectare Vinification Hand picking. 100% destemmed. Cold maceration. Aged in

oak barrels.


Château Pech Redon

In Roman times there was a strange, almost lunar island that rose straight up out of the sea off of the coast at Narbonne. Over the centuries the lowland between the island and the coast has filled in, but what remains is very special. A white limestone range, 500 ft. high, is capped by pine forests and the "garrigue," the herb-laden brush that covers so much of the south of France. What gave anyone the idea to grow wine at the very top of this mountain is hard to imagine, but from the archaeological digs, it may even have had pre-Roman vineyards that were planted by the Greeks, who sailed into Marseille and spread out.

What we know today is that the Clape Mountains enjoy the highest quantity of annual sunshine in France, but the very top is cooled by sea breezes. The sea fogs keep moisturizing the vines even in the scalding summers. The rock had to be crushed simply to plant vines, but that makes them seek deeper into the strata for their drink, which, in turn, intensifies the flavors in the grapes. The wine that comes from the Chateau Pech Redon, therefore, bears little resemblance to most Languedocian wines. It is said by locals that the thyme and rosemary of the "garrigue" even flavor the juice of the grapes.

Pech Redon is the highest and oldest vineyard on the mountaintop. In 1988 it was purchased by a prominent figure in the wine world, Mr. Jean-Claude Bousquet, and his oenologist son, Christophe. Mr. Bousquet is the vice-president of the I.N.O.A., the prestigious body that governs all matters concerning wines and appellation in France, as well as President of the Languedoc Roussillon Interprofessional Wine Commission, which serves the same function on a regional level. Christophe, who is as rich in youth and dynamism as his father is in experience, has an active role in every aspect of the winery. While both share in the delicate process of vinification and blending, Christophe handles the production and commercial management of the property. They share the pleasure of living in a beautiful home in one of the most spectacular settings of any vineyard in France. The views from the fields across the wild, eroded landscape and off across the sea are truly breathtaking.

The vineyard itself consists of 42 hectares. As one can see from the technical sheet, the Carignan has been reduced to a minor role and what there is consists of very old vines that give intense flavors and small quantities. No Carignan is used in the oak-aged wine. The cellars are neat and traditional. Nine porcelain-lined vats have been carefully designed to keep the temperatures consistent from one vat to the next during vinification. All of the reds that are aged in oak are subsequently stored in modem stainless steel vats. The art of traditional wine, growing is ever present, from the hand picking to the direct placement of the grapes into the vats. The whites and rosés are temperature controlled by piped water rather than direct refrigeration. But it's a pair of artists who grow, vinify and blend their product and what is poured into a glass, whether red, white or rosé, is the proof of their talents.


Vin de Pays d’Oc - Red

Appellation contrôlée Côteaux de Languedoc – La Clape Extend of the vineyard 42 hectares Soil Type & Site Chalky clay. Heavy chalk rocks. Lightly rolling mountain top. Grape Varietals Cabernet Sauvignon 100% Average Yield 25 Hectoliters per hectare Vinification Traditional vinification during five weeks with the cap broken

often. 100% destemmed. Handpicked. Aged in oak casks (1/3 new, 1/3 1 wine, 1/3 2 wines) during 13 months.


Côteaux de Languedoc – La Clape Red La Centaurée

Appellation contrôlée Côteaux de Languedoc – La Clape Extend of the vineyard 42 hectares Soil Type & Site Chalky clay. Heavy chalk rocks. Lightly rolling mountain top. Grape Varietals Syrah 70%, Grenache 30% Average Yield 25 Hectoliters per hectare Vinification Traditional vinification during five weeks with the cap broken

often. 100% destemmed. Handpicked. No pumping used. Wine is handracked. 50% aged in partly new casks during 18 months, 50% aged in vats during 18 months.


Côteaux de Languedoc – La Clape Red L’Epervier Oak Aged

Appellation contrôlée Côteaux de Languedoc – La Clape Extend of the vineyard 42 hectares Soil Type & Site Chalky clay. Heavy chalk rocks. Lightly rolling mountain top. Grape Varietals Grenache 40%, Syrah 40%, Carignan 20% Average Yield 35 Hectoliters per hectare Vinification Traditional vinification during five weeks with the cap broken

often. 100% destemmed. Handpicked. Aged in oak casks during ten months.


Côteaux de Languedoc – La Clape Red

Appellation contrôlée Côteaux de Languedoc – La Clape Extend of the vineyard 42 hectares Soil Type & Site Chalky clay. Heavy chalk rocks. Lightly rolling mountain top. Grape Varietals Carignan 60%, Syrah 20%, Cinsault 20% Average Yield 50 Hectoliters per hectare Vinification Traditional vinification during five weeks with the cap broken

often. 100% destemmed. Aged in vats during eight months.


Côteaux du Languedoc – La Clape Rosé Appellation contrôlée Côteaux de Languedoc – La Clape Extend of the vineyard 42 hectares Soil Type & Site Chalky clay. Heavy chalk rocks. Lightly rolling mountain top. Grape Varietals Grenache 70%, Syrah 30% Average Yield 50 Hectoliters per hectare Vinification Rosé de Saignée. Vinified at low controlled temperature.

Handpicked. Aged on the lies during six months.


Côteaux de Languedoc – La Clape White Appellation contrôlée Côteaux de Languedoc – La Clape Extend of the vineyard 42 hectares Soil Type & Site Chalky clay. Heavy chalk rocks. Lightly rolling mountain top. Grape Varietals White Grenache 40%, Bourboulenc 60% Average Yield 45 Hectoliters per hectare Vinification Handpicked. Vinified at low controlled temperature with selected

juices. Aged on the lees and turned during five months.


Vin de Pays d’Oc – Chardonnay Les Genêts

Appellation contrôlée Côteaux de Languedoc – La Clape Extend of the vineyard 42 hectares Soil Type & Site Chalky clay. Heavy chalk rocks. Lightly rolling mountain top. Grape Varietals Chardonnay 80%, Viognier 20% Average Yield 45 Hectoliters per hectare Vinification Traditional. Vinified at low controlled temperature. Aged in

barrels on the lees during 12 months, and then in vats on fine lees during six months.


Côteaux du Languedoc, Œil de Perdrix, Rosé

Appellation contrôlée Côteaux de Languedoc – La Clape Extend of the vineyard 42 hectares Soil Type & Site Chalky clay. Heavy chalk rocks. Lightly rolling mountain top. Grape Varietals 100% Cinsault, organically grown vines Average Yield 30 Hectoliters per hectare Vinification 24 hour maceration. Vinified at low controlled temperature. No

yeasting. Handpicked. Aged on the lies during six months.


Alicante

Appellation contrôlée Vin de Table Extend of the vineyard 42 hectares Soil Type & Site Chalky clay. Heavy chalk rocks. Lightly rolling mountain top. Grape Varietals Alicante Average Yield 30 Hectoliters per hectare Vinification Traditional vinification. Aged in vats.


Domaine du Pourra

Jean-Christian Mayordome was a healthy, practicing doctor until he was bitten by the wine bug. He is one of only two wine growers of African origins in France. From a prominent family from Gabon in West Africa who emigrated to France before his birth. Jean-Christian left Paris for his medical studies in Marseille.

On his 40th birthday, his brother offered him a very choice bottle of wine from the year he was born, 1955. In the course of sharing the wine with his family, he realized that he never knew wine could be of such quality. Miraculously, he has stumbled onto his life's real vocation. He vowed to acquire a vineyard and make such a wine in the area where he lived.

Early in 1997 he found the vineyard, one that the owner had only used to make a mediocre product that was only sold locally. But what Jean-Chistian saw was that there were fine, 25-ie-year old vines and that parts of the land were on the very highest elevations of the Northern side of the Dentelles de Montmirail, the only Rhône Valley mountains.

He studied wine making for several years, shows the finest of oenologists and wine makers, dramatically improved the cellar technology, and proceeded to change the nature of his Côtes du Rhônes. The Gigondas is coming along nicely, but the real revolution will come when the vines that were planted at the mountaintop elevations come of age.

At this stage, the doctor is only doctoring part time and will soon leave medecine entirely for his new life's work.


Seguret "La Combe" Red

Appellation Contrôlée Côtes du Rhône Villages Séguret Extent of Vineyard 6.5 hectares Soil type & Site Chalky clay on terraces Grape Varieties Grenache 70%, Cinsault 30% Average Yield 40 hl

Vinification Traditional. Complete destemming, no yeast added. Hand

picked.


Seguret "Mont-Bayon" Red

Appellation Contrôlée Côtes du Rhône Villages Séguret Extent of Vineyard 8 hectares Soil type & Site Chalky clay on terraces Grape Varieties Grenache 90%, Syrah 10% Average Yield 35 hl


picked. Aged in large barrels during 16 months.


Gigondas Red

Appellation Contrôlée Gigondas Extent of Vineyard 11 hectares Soil type & Site Chalky clay on terraces Grape Varieties Grenache 65%, Syrah 20%, Cinsault 10%, Mourvèdre 5% Average Yield 25 hl


picked. Aged in large barrels during 16 months.


Domaine de Puig Parahy Côtes du Roussillon

The first records of this vineyard date to 993 A.D. and the first recording of the Parahy family ownership dates to Etienne Parahy in 1440. The Parahys, titled noblemen, were forced to flee to Spain briefly during the French revolution. On their return, they had to rebuild the vineyard. Although his father is still his mentor, the ownership has passed within the family to the young, present owner Georges Puig.

The land is situated in the foothills of the Pyrenees Mountains very close to the Spanish border and has both the heat of the southern summer and the cold of the mountain winter. It also lies close enough to the Mediterranean to be influenced by the ocean winds. These form an unusual confluence of climatic influences and produce a fascinating array of wines. Until George took control, the vineyard followed the usual Roussillon pattern of selling in bulk to the co-op or negotiants. Now, everything from the growing to the vinification has been upgraded and the results provide some of the finest bottles of the region.

The vineyard is large and impressive with very diverse terrains. The 110 hectares of planted land has many old vines including parcels of Carignan known from planting records to be over 130 years old. The Grenache vines are between 60 and 80 years old.

The cellar possesses a most extraordinary collection of dessert wines created with the vinification system called Rancio where part of the barrel is emptied every year and replaced with new wine. Also, some of each vintage of the Rancio is left outside all year long in large glass containers before being added to the barrels of Rancio. These rarities range in vintage from 1875 to 1979! They are still in their original oak casks. The famous gourmet stores, Fauchon, tried to buy all of the older vintages but they are not normally for sale prior to the vintage of 1910 and the tempting offer was refused. After a lot of coaxing, George has now agreed to sell small quantities of his Rancio from the 1875 on. The taste of the old Rancios is exotic, exquisite, and unbelievably complex.


Unique in the world…

Rancio

One of the traditions of the Puig-Parahy family is to preserve a sweet wine barrel of the year of birth of each child, as well as at times of particular events, marriages, years of excellent harvests... The accumulation of the barrels and the tanks gave rise to a fabulous collection thus going back until... 1875

. Appellation Contrôlée Rancio Extent of Vineyard 15 Hectares Soil Type & Site Chalky clay Grape Varieties Mostly Grenache, in some years a little Maccabeu or Carrignan Average Yield Not applicable Vinification The Rancio is simply Vin Doux Naturel exposed to oxydation

and aged. The significant differences from one decade to the next are only the result of the aging process. Vin Doux Naturel becomes a Rancio after 15 to 20 years. The determination of when the change is sufficient to pass from Vin Doux Naturel to Rancio is made by the grower. There are many years of Rancio available. The Rancio ratings ranged from 90(1971) to 98(1875) in The Wine Advocate. There are 30 vintages available.


Cuvée Le Fort Saint Pierre Appellation Contrôlée Côte du Roussillon Extent of Vineyard 110 Hectares Soil Type & Site Chalky clay Grape Varieties Mourvèdre 25%, Grenache 25%, Syrah 25%, Carignan 25%.

50% of these vines are over 70 years old Average Yield 28 Hectoliters per hectare Vinification Hand-picked, field selected. Traditional vinification during 30

days. The wine is made from free run juice. Aged in vat during 12 to 18 months . No yeast.


Cuvée Georges

Appellation Contrôlée Côte du Roussillon Extent of Vineyard 110 Hectares Soil Type & Site Chalky clay Grape Varieties Grenache 37%, Carignan 38%, Syrah 25%. Over three quarters

of these vines are 60 years old Average Yield 25 Hectoliters per hectare Vinification Hand-picked, field selected. Traditional vinification during 30

days. The wine is made from free run juice. Aged in vat during 12 to 18 months . No yeast.


Muscat Sec Vin de Table

Appellation Contrôlée The grapes are grown on AOC Muscat de Rivesaltes land,

however, since the grower has chosen to make a dry wine rather than a VDN, this is classified as a Vin de Table.

Extent of Vineyard 15 Hectares Soil Type & Site Chalky clay Grape Varieties 100% Muscat Petit Grains Average Yield 25 Hectoliters per hectare Vinification Hand-picked, field selected, direct pressing, temperature

controlled. Matured in tanks.


Muscat de Rivesaltes Vin Doux Naturel

Appellation Contrôlée Muscat de Rivesaltes Extent of Vineyard 15 Hectares Soil Type & Site Chalky clay Grape Varieties 50% Muscat Petits Grains, 50% Muscatel of Alexandria Average Yield 20 Hectoliters per hectare Vinification Hand-picked, direct pressing and separation of musts.

Fermentation is stopped when sugar levels 100grs. Matured in tanks for 6 months and then bottled.


Syrah Vin de Pays des Côtes Catalanes

Appellation Contrôlée Vin de Pays des Côtes Catalanes Extent of Vineyard 15 Hectares Soil Type & Site Chalky clay Grape Varieties 100% Syrah Average Yield 30 Hectoliters per hectare Vinification Hand-picked, yeast-free 4 week maceration, matured in tanks.


Carinyana 1878-2005

“The Carignan plants were brought back from the United States by my great great grand father, just after the 1875 phylloxera. My great grandmother remembered because he had brought back these vine plants

together with a beautiful porcelain doll for her.” Georges Puig Appellation Contrôlée Côtes du Roussillon Extent of Vineyard 15 Hectares Soil Type & Site Chalky clay Grape Varieties 100% Carignan, exclusively from the 1878 planting Average Yield 10 Hectoliters per hectare Vinification Traditional. One month maceration, devatting, pressing.

Maturing in old brick and cement vats.

Jack Siler Selections



The medieval fortress of Collioure rises directly out of a beautiful bay of turquoise ocean. It is one of the best preserved forts and villages of southern France. Only a few miles away lies the Spanish frontier and here, in Catalan country, the cuisine, the accents, the wines and the language barely recognize the frontier. Two brothers, Thierry and Marc Parcé inherited the vineyard; which has long been in the family. Both were raised there, but Marc had gone to Paris and become a professor of literature when the inheritance occurred. After much hesitation, he returned to the land and the brothers determined they would turn their Collioure and Banyuls production into the highest quality in the appellations, which they have. Their land starts 30 ft. above the Mediterranean on a cliff. In steep, small terraces of broken rocks the vineyard climbs to 900 ft. The work is hard and, in the true old-fashioned way, totally manual. No tractor could ever get into the maze of rock walled spaces. Even the vines work hard. To get the water they need, the roots have to break their way through the rock for as much as 12 to 15 feet.

The brothers set to work with an old friend, concert guitarist Pedro Soler, who was also raised in the vineyard. Pedro stops his circuit during harvest and becomes a member of the vineyard family. Another crucial person has been the prominent oenologist, Jules Campadieu. The harvest is done not only by vine variety, which is usual, but by altitude, which is rare. The ancient vines closest to the sea were planted first and include Carignan vines far older than any of the vineyard team. They mature first. Then the Grenache begin to ripen. The younger vines in the higher reaches get very different temperature and humidity conditions and are the last to be picked.

For the Banyuls, each grape vine is hand-picked only when its grapes have reached 14.4% of alcohol content and that takes place during a one month period over the 36 acres of Grenache Noir. Its means a yield of only 20 Hectolitres per hectare, only one glass of wine per vine.



Banyuls

Tradition - Le Muté Sur Grains

Appellation Contrôlée Banyuls Extent of Vineyard 20 Hectares Soil Type & Site Pure crumbly rock, Cambrian schist. Extremely steep hillsides

with no soil. Grape Varieties Grenache Noir, Grenache Gris Average Yield 25 Hectoliters per hectare Vinification Traditional. Hand-picked. One year in oak barrels. Gravity

bottled without fining or filtering.



Banyuls Cuvée Léon Parcé

Appellation Contrôlée Banyuls Extent of Vineyard 20 Hectares Soil Type & Site Pure crumbly rock, Cambrian schist. Extremely steep hillsides

with no soil. Grape Varieties Grenache Noir Average Yield 25 Hectolitres per hectare Vinification: Traditional. Hand-picked. Grapes from the oldest, selected lots

are aged two years in barrique. Gravity bottled without fining or filtering.



Collioure Côté Mer

Appellation Contrôlée Collioure Extent of Vineyard 20 Hectares Soil Type & Site Pure, crumbly rock, Cambrian schist. Extremely steep hillsides

with no soil. Grape Varieties Grenache 50%, Carrignan 30%, Syrah 20%. From vines up to

100 years old, but with a much younger average than the Côté Montagne.

Average Yield 28 Hectoliters per Hectare Vinification: Traditional. Hand-picked. Selected lots of oldest vines aged in

oak barrels for one and half years. Bottled by gravity without filtering. Fined with egg whites.



Vin de Pays de la Côte Vermeille L’Argile

Extent of Vineyard 4 Hectares Soil Type & Site Crumbly Cambrian schist. Very little soil. Lower altitude, sea-

facing slopes. Grape Varieties Grenache Gris 100% Average Yield 42 Hectolitre per Hectare Total Production 20,000 bottles Vinification: Traditional. Hand-picked at early ripeness. Part is vinified in

small oak barrels, part is vinified in vats on the lees from the picking until April.



Vin de Pays Beach Label Rosé

Extent of Vineyard 20 Hectares Soil Type & Site Crumbly Cambrian schist. Steep hillsides with no soil. Grape Varieties Grenache Noir 20%, Grenache Lledoner Pelut 50%, Syrah 30% Average Yield 22 Hectolitres per hectare Vinification: Grapes are destemmed, turned and macerated for 1 day and then

pressed. 50% fermented in Bordeaux barrels and 50% in vats.



Caves de Roquebrun

Some may be surprised to find a Cave Cooperative among the Selections of Jack Siler, but the Caves de Roquebrun enjoys a special standing throughout the region and regularly carries away the gold medals at Wine Concours throughout France.

The ancient hill village of Roquebrun is bisected by the River Orb, a “white water” torrent rushing through the Gorges de Boissesou. Mountains rising to 1,500 feet surround the old Roman village which enjoys an extraordinary microclimate where orange trees and mimosa grow. Grape vines have also flourished around Roquebrun for over 2,000 years and the grapes achieve a wonderful degree of maturity contributing to the exceptional body and concentration of fruit and flavor. The vineyards from which the grapes come are exclusively on schist, which gives the wine its special character. Vinification is on strictly traditional lines but the equipment used is thoroughly modern, backed by an expert team of oenologists.

This Cave Cooperative, with a very enthusiastic band of growers and an innovative management, is an exception ready to prove almost any rule of wine making and wine appreciation. The extraordinary quality of the Château Roquebrun Red and White demonstrate that a quality-dedicated co-operative can do as well or better than neighboring private growers. It takes time, persistence and imagination – all of which have served Roquebrun well.



Appellation Contrôlée Vin de Pays de la Haute Vallée de l'Orb Extent of Vineyard 150 Hectares Soil Type & Site Exclusively on schist slopes Grape Varieties Carignan 50%, Grenache 25%, Cinsault 25%. The Carignan is from selected parcels of old vines. Average Yield 45 Hectolitres per hectare Vinification Traditional vinification. Carbonic maceration (22 days) for the

Carignan.



Red

Appellation Contrôlée Côteaux du Languedoc Extent of Vineyard 150 Hectares Soil Type & Site Exclusively on schist, south facing, exceptional micro-climate Grape Varieties Carignan 35%, Grenache 30%, Syrah 20%, Mourvedre 15% The Carignan is from selected growers and the Syrah and

Grenache are from specially selected parcels of vines. Average Yield 45 Hectolitres per hectare Vinification Traditional vinification. Short carbonic maceration for the

Syrah and Carignan.



Rosé Appellation Contrôlée Côteaux du Languedoc Extent of Vineyard 150 Hectares Soil Type & Site Exclusively on schist, south facing, exceptional micro-climate Grape Varieties Syrah 65 %, Grenache 35 % Average Yield 45 Hectolitres per hectare Vinification Traditional vinification. Rosé de Saignée.


St Martin Red Appellation Contrôlée Saint-Chinian Extent of Vineyard 500 Hectares Soil Type & Site Exclusively on schist, south facing, exceptional micro-climate Grape Varieties Carignan 35%, Grenache 35%, Syrah 15%, Mourvedre 15% The Carignan is from selected growers and the Syrah and


Syrah and Carignan.



Domaine de Laurel Red Appellation Contrôlée Saint-Chinian Extent of Vineyard 400 Hectares Soil Type & Site Exclusively on schist, south facing, exceptional micro-climate Grape Varieties Grenache 30%, Syrah 40%, Carignan 20%, Mourvedre 10% The Carignan is from selected growers and the Syrah and


Syrah and Carignan.



Cuvée Roches Noires

Appellation Contrôlée Saint-Chinian Extent of Vineyard 400 Hectares Soil Type & Site Exclusively on schist, south facing, exceptional micro-climate Grape Varieties Grenache 20%, Syrah 60%, Mourvedre 20% (selected from 100

year old vines only) Average Yield 45 Hectolitres per hectare Vinification Traditional vinification. One year in vat then in bottle until put

on sale.



Château Red Appellation Contrôlée Saint-Chinian Extent of Vineyard 400 Hectares Soil Type & Site Exclusively on schist, south facing, exceptional micro-climate Grape Varieties Syrah 60%, Grenache 20%, Mourvedre 20% Syrah and Mourvedre are from selected plots of old vines Average Yield 40 Hectolitres per hectare Vinification Carbonic Maceration for 23 days. Oak aged for 10 to 12

months.



Château White Appellation Contrôlée Côteaux de Languedoc Extent of Vineyard 400 Hectares Soil Type & Site Exclusively on schist, south facing, exceptional micro-climate Grape Varieties Roussanne 70%, Grenache 30% Average Yield 35 Hectolitres per hectare Vinification Grape skin maceration, racking. Vinification in new oak casks. Long fermentation with temperature controlled.


Baron d’Aupenac

Appellation Contrôlée Saint-Chinian Extent of Vineyard 500 Hectares Soil Type & Site Exclusively on schist, south facing, exceptional micro-climate Grape Varieties Syrah 80%, Grenache 10%, Mourvedre 10% Syrah and Mourvedre are from selected plots of old vines Average Yield 28 Hectolitres per hectare Vinification Carbonic Maceration for 23 days. Oak aged for 18 to 24

months.


Domaine J.M.B. Sorrel - Le Vignon

In 1224, an officer of the Knights of Malta returned from the Crusade against the Albigeois. Tired of battles he wanted out of the “real” world so he built a hermitage at the top of the steep hills that plunge down to the great Rhône River. He planted crops and vines. They still make wine and the land is so precious for the famous Hermitage wine that it is divided into miniscule areas.

J.M.B. (Jean-Michel Bernard) Sorrel has only three acres divided between two of the finest areas, Le Méal and Les Greffieux. Actually, the entire appellation only covers 350 acres. Both Mr. and Mrs. Sorrel are attorneys who live below the hill in Tain L’Hermitage, a tranquil town that sits on the river’s left (east) bank. When Mr. Sorrel’s father died, three brothers had to decide how to divide a substantial vineyard. One brother had always worked the vines and was given the bulk of the vineyard. Jean-Michel decided to keep a choice bit in two areas and make a truly exceptional Hermitage. His father’s winemaker stayed on and both Jean-Michel and his wife, Michele became his apprentices. Slowly, they mastered his art.

The fact that the vineyard is so small allowed them to continue their law practice and still continue to refine the winemaker’s art with which he was raised from childhood. The wine results from their decision to only leave one or two “eyes” per vine, to continue to work the hillside by hand and with the donkey his father had used, and, especially, to maintain a yield of only 25/30 hectoliters for the whole vineyard. That means very profound, complex, and intense wine.

Because they are not financially dependent on the vineyard the Sorrels have the privilege of caring only about the quality. So they don’t filter at all. The fining is done with egg whites rather than the artificial products that have become so common.

The old winemaker is now retired, but he has left a proud heritage in his “apprentices”.


Hermitage Red Appellation Contrôlée Hermitage Red Extent of Vineyard One hectare (2.5 acres) Soil Type & Site Located in the Méal and Greffieux quarters. Very steep south

facing slopes. Limestone, clay and silt. Grape Varieties Syrah 100%. Average age of vines is 70 years. Average Yield 25 Hectolitres per hectare. Vinification Handpicked and placed whole in oak hods. Donkey carted in

oak bins to the cellar 80/100% destemmed. Traditional vinification. Vat fermented 13/20 days. Not filtered. Fined with egg whites. Aged in barrels of two or three wines for two years, then bottled-aged.


Hermitage White

Appellation Contrôlée Hermitage White Extent of Vineyard One hectare (2.5 acres) Soil Type & Site Located in the Méal and Greffieux quarters. Very steep south

facing slopes. Limestone, clay and silt. Grape Varieties Marsanne 100%. Average age of vines is 70 years. Average Yield 25 Hectolitres per hectare. Vinification Handpicked and placed whole in oak hods. Donkey carted in

oak bins to the cellar 80/100% destemmed. Traditional vinification. Vat fermented 13/20 days. Not filtered. Fined with egg whites. Aged in barrels of 2 or 3 wines for 2 years, then bottled-aged.



Château Saint-James

The history of this property is ancient. Plates and dishes dating from the Third to Sixth Centuries AD that were found on the property are now in the regional Archaeological Museum in nearby Narbonne. A medieval text describes a mill that was on the property. The archbishop of Narbonne owned the land until it passed to a knight, the Chevalier Guillaume de Tourouzelle, who willed it to a Benedictine Abbey in 1222.

Wine production was probably also very early, but the first specific papers about wine from Château St. James comes from a relatively recent date, 1856. That was when a Mr. Adolph James chose to build his castle and name it after his patron saint. For the Château’s gardens, he chose the same architect who designed the famous Bois de Boulogne in Paris. When the garden was finished, it received awards for its design, just as the Bois de Boulogne did in Paris.

Henri Gualco, founder and President of France’s largest wine growers’ association, Les Caves Particulières, has long been known for his pioneering efforts in the Corbières appellation with his Château Etang des Colombes. In the mid-1980s, the eldest Gualco son, Christophe, was ready to form a joint venture with Henri. They decided to realize a dream that Henri had: Start from scratch and plant the perfect vineyard. Château St. James was not too far from their existing château, rather run down and available.

They made the plunge in 1985. There was a small quantity of excellent, very old vines that would add intense color and character, but for the rest, they uprooted everything existent and planted what they felt was in keeping with the terroir Vines produce wine after three years. But to make fine wines requires a vine age of a minimum of six to eight years, and the juice gets better and better for another 10 to 15 years. The Gualco father and son team quietly sold off the wine to negociants for the first nine years. Then they decided their dream was ready to bottle and put to the test of the market. After a major success in Europe, the wine is now being sold nation-wide in America.



Château Saint-James Rosé Appellation Contrôlée Corbières Extent of Vineyard 39 Hectares Soil Type & Site Hillside scree of the Quaternary age Grape Varieties Syrah 25%, Grenache 25%, Cinsault 50% Average Yield 50 Hectolitres per hectare Vinification Saignée. Vinified at 18°.



Château Saint-James White Appellation Contrôlée Corbières Extent of Vineyard 39 Hectares Soil Type & Site Hillside scree of the Quaternary age Grape Varieties Roussane 20%, Grenache blanc 25%, Macaque 25%,

Bourboulenc 20% Average Yield 50 Hectolitres per hectare Vinification: Traditional vinification. Five to six months aging in oak

barriques.



Château Saint-James Red

Appellation Contrôlée Corbières Extent of Vineyard 39 Hectares Soil Type & Site Hillside scree of the Quaternary age Grape Varieties Syrah 50%, Grenache 25%, Mourvedre 25% Average Yield 35 Hectolitres per hectare Vinification: Vendange égrapee. Traditional vinification for 12 days. Five to

six months aging in oak barriques.



Château Saint-James Viognier Appellation Contrôlée Corbières Extent of Vineyard 39 Hectares Soil Type & Site Very rocky slopes. Grape Varieties Viognier 100% Average Yield 25 Hectolitres per hectare Vinification: Vinified in small oak barrels for four months, then bottle aged

for an additional three months.



Château Saint-James Cuvée Prieuré

Appellation Contrôlée Corbières Extent of Vineyard 39 Hectares Soil Type & Site Very rocky slopes. Grape Varieties Syrah 60%, Mourvedre 20%, Grenache Noir 20% Average Yield 25 Hectolitres per hectare Vinification: After de-stemming, the Syrah and Grenache are vinified

together (14/18 days of maceration). The Mourvedre is separately vinified (9-10 days of maceration). They spend eight months in small oak barrels.




This vineyard is situated in the heart of a famous “white” mountain range, Les Alpilles, equidistant to Arles, Avignon and Aix en Provence. The beautiful old “mas” in which the Paul-Cavalliers live is built on the vestiges of a Roman home.

Mr. and Mrs. Paul-Cavallier purchased the property in 1962. She is a native of Phoenix, Arizona. They set out to produce a wine which was at once natural (organic) and yet full, robust, and exploiting all of the potential of the terroir and the south. They began by taking out the low-quality vines which unfortunately abounded in the area. To expand the vineyard, they were obliged to bring in rock crushers because there is little or no soil on most of this mountainside. They planted the more noble varieties of grapes and built fully up-to-date cellars.

By 1971 the vines were mature, the vinification system was in place and the first wine was produced. With an oenologist of the Bordeaux University, they explored and refined the vinification techniques, finally striking a balance between their high-tech mechanical potential and an elegant, traditional wine with a soul. After several years of experimentation, all of the wine, beginning with the 1988 vintage, is aged in Bordeaux oak barrels and gentle oak “foudres”.

Much of the wines which passes for “organically-grown” is neither very organic nor very good. Choosing the right grape varieties, the right growing method and the correct balance with the appropriate form of vinification can only result from a great amount of trial-and-error and an almost “artistic” knowledge of the process A to Z. Since 1986, the growing of chemical-free grapes was put under the year-round control of SAMAMA, a company which specializes in organic agriculture.

Although a small quantity of excellent rosé and a beautifully rich white are produced in the vineyard, the primary focus has been the perfection of red wine. The dedication of Philippe Paul-Cavallier has been rewarded with a Médaille d’or in Paris, 1990, for his 1988 vintage and Patrick Dussert-Gerber, possibly the most severe wine critic in France, opens his comments on Vallongue in the Guide des Vins de France with, “Frankly, this is where I tasted my most beautiful bottles of the year…”


Baux de Provence Red, Oak-aged Appellation Contrôlée Baux de Provence Extent of Vineyard 95 Hectares Soil Type & Site In a valley of a small mountain range where the subsoil is chalky

overlaid with pebbles and sparse clay. Grape Varieties Grenache 45%, Syrah 19%, Cinsault 10%, Carignan 8%,

Cabernet-Sauvignon 15%, Counoise 3%. Average Yield +/- 45 Hectolitres per hectare Vinification The grapes are grown organically, with no chemical herbicides,

fertilizers or pesticides. Vinification is traditional, using ultra-modern temperature control and filtration equipment. The wine is aged six months in oak.


Cuvée Murielle Red Appellation Contrôlée Côteaux d’Aix en Provence – Les Baux Extent of Vineyard 95 Hectares Soil Type & Site In a valley of a small mountain range where the subsoil is chalky

overlaid with pebbles and sparse clay. Grape Varieties Grenache 60%, Syrah 25%, Cabernet-Sauvignon 15% Average Yield +/- 45 Hectolitres per hectare Vinification The grapes are grown organically, with no chemical herbicides,

fertilizers or pesticides. The wine is macerated from 8 to 15 days, using ultra-modern temperature control equipment. The wine is then aged 6 to 8 months in oak and bottled without being filtered or fined.



Baux de Provence Rosé

Appellation Contrôlée Les Baux de Provence Extent of Vineyard 95 Hectares Soil Type & Site In a valley of a small mountain range where the subsoil is chalky

overlaid with pebbles and sparse clay. Grape Varieties Cinsault 50%; All of the other varieties of the vineyard 50%:

Grenache, Syrah, Carignan, Cabernet-Sauvignon, Counoise. Average Yield +/- 45 Hectolitres per hectare Vinification The grapes are grown organically, with no chemical herbicides,

fertilizers or pesticides used in the vineyard. The vinification exclusively by “saignée” with temperature control.



Coteaux d'Aix White Appellation Contrôlée Côteaux d’Aix en Provence – Les Baux Extent of Vineyard 95 Hectares Soil Type & Site In a valley of a small mountain range where the subsoil is chalky

overlaid with pebbles and sparse clay. Grape Varieties Rolle, Sémillon, Grenache Blanc, Clairette Average Yield +/- 45 Hectolitres per hectare Vinification The grapes are grown organically, with no chemical herbicides,

fertilizers or pesticides used in the vineyard. Whole grapes are pressed without crushing. Slow temperature controlled fermentation. Aged in vats for 18 months and in bottles for 6 months before commercialization.


JSS WINE CRITICS’ REVIEWS

As most of you know, most of my wines have been awarded prizes and very well reviewed by various juries at various times. Many of them have Gold Medals from the wine fairs and competitions at Paris, Macon, Bordeaux, the Vinalies among others. Following is a selection of recent, major reviews.


SOUTHERN RHÔNE

WINE ADVOCATE – ISSUE 181, February 2009

In my thirty years of evaluating these wines, I don’t think any vintage has achieved the heights of complexity, richness, and overall purity and balance that 2007 did. As I indicated, it is the most successful area in France, although certainly much of the country’s southern vilticultural regions, including all of Provence and the Languedoc-Roussillon, also enjoyed the exceptional dry, even drought-like weather and cooler than normal temperatures. Robert, M. Parker, Jr Parker also says that he suspects that “many of the wines from these two vintages will never appear in this country and will end up being sold to takers elsewhere in the world”. This is certainly not true of my 2006 and 2007 Rhone wines. On the other hand, the orders and/ or reservations need to be made promptly before European and Asian buyers have snapped up the remaining 2006 and 2007 vintages. Jack Siler

DOMAINE FONT SARADE 2007 Domaine Font Sarade Vacqueyras Classique (Tradition) 90-92 Proprietor Bernard Burle has 45 acres in Vacqueyras (which represents half of his entire domaine in the Southern Rhone). His deep purple-hued 2007 Vacqueyras Cuvée Classique (equal parts Grenache and Syrah aged 10 months in concrete vats) offers aromas of smoky blackberries, licorice, and forest floor, succulent, dense, opulent flavors, sweet tannin, and plush fruit. Enjoy this hedonistic Vacqueyras over the next 5-7 years. 2006 Domaine Font Sarade Vacqueyras Classique (Tradition) 90 An outstanding effort, the dense ruby/ purple tinted 2006 Vacqueyras Cuvée Classique exhibits lavender, roasted herb, black cherry, loamy soil, and pepper characteristics. Medium to full-bodied and supple-textured, this delicious, pure, well-balanced 2006 can be drunk over the next 5-6 years. 2006 Domaine Font Sarade Vacqueyras Cuvée Prestige 89 ? A controversial offering, the 2006 Vacqueyras Cuvée Prestige was aged in new oak, and at this stage, it reveals excessive amounts of toasty vanillin. The color is black/ purple, and the wine is certainly concentrated and well-made, but it is somewhat atypical. The oak will integrate to a certain extent, but this is not your Grandmother’s Vacqueyras. This wine is loaded with potential, but at present, the oak is glaringly disjointed. Time will tell.


From the International Wine Cellar Jan/ Feb 2009

Jack Siler Selections Portfolio

By Josh Raynolds 2007 Domaine de Cassan Gigondas 90-93 Ruby-red. Seductive aromas of blackberry, incense, garrigue and fresh rose, with slow-building minerality. Round and fleshy, with sweet dark berry and floral flavors, silky texture and melting tannins. Becomes spicier on the finish, which is strikingly pure, focused and persistent. Pretty sexy wine, and I'll bet that it drinks beautifully on release. 2006 Domaine de Cassan Gigondas 90 ($33) Full red. Alluring, exotic bouquet of black raspberry, creme de cassis, white pepper and potpourri. Sweet red and dark berry flavors display liqueur-like depth and are energized by zesty minerals, with a sexy lavender note gaining strength. This wine's blend of confit-like richness and vivacity is impressive. (Jack Siler Selections, imported by Village Wine Import, New York, NY; The Country Vintner, Oilville, VA; Chez Suze Imports, Boulder, CO; Diamond Wines Merchants, Oakland, CA).

2006 Domaine du Pourra Gigondas La Réserve 87 ($30) Deep red. Fresh aromas of raspberry, baking spices and lavender. Racy red fruit bitter cherry skin flavors are deepened by a licorice note. Finishes brisk, spicy and persistent. (Jack Siler Selections) 2007 Domaine Font Sarade Vacqueyras 89 ($30) Bright red. Impressively fresh nose displays red berry, cherry and smoky mineral scents. An elegant, precise wine, with sweet raspberry and candied cherry flavors, supple texture and good mineral lift. Clean and brisk on the finish, repeating the red fruit notes. This is drinking nicely right now. (Jack Siler Selections)

2006 Domaine Font Sarade Vacqueyras 90 ($30) Deep ruby. Deep, youthfully brooding aromas of kirsch, cassis and licorice are brightened by fresh rose and smoky minerals. Broad, palate-staining dark berry flavors are firmed by fine-grained tannins, picking up a sweet floral pastille quality with air. Serious and concentrated but with no hard edges, finishing with excellent focus and lift. (Jack Siler Selections)

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WINE ADVOCATE – ISSUE 183, June 2009

DOMAINE PUIG-PARAHY


SOUTHERN RHÔNE 2007

DECANTER – JANUARY 2010 ISSUE

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