Singapore’s introduction of its new sugar-sweetened beverage (SSB) labelling system Nutri-Grade has received a lukewarm response from consumers, with 68% of public sentiment remaining ‘neutral’ or ‘unsure’ about the policy.
The Big Read: Wine in Singapore, a red-hot market?
For a country that produces absolutely no wine and is located almost 4,000 km from the nearest commercial wine-producing region, wine in Singapore is big business. We examine the wine scene in the Little Red Dot, and where it may go in the next few years.
Everywhere you turn in Singapore, you’re likely to see a bottle of wine. Whether it’s in at a wine roadshow, on the table of a fine-dining restaurant, or on supermarket shelves, wine looks to have cemented itself as a choice tipple here.
Much of it, of course, is due to the country’s burgeoning cosmopolitan F&B scene. Award-winning sommelier Gerald Lu, owner of wine bistro Praelum, feels there’s been a big surge in Singapore’s wine culture. “Many are going towards wine as a chosen beverage,” confirms Lu, who’s also president of the Sommelier Association of Singapore.
Growing consumption – and understanding – of wine in Singapore.
Official numbers support such anecdotal evidence. According to data agency GlobalData, Singapore’s wine market was valued at over US$1 billion in 2016. That’s remarkable growth, considering the market value was US$550 million in 2012, and just US$187 million in 2008.
It also forecasts that Singapore’s wine market will grow at a rate of 5.1% (CAGR) between now and 2021. That means reaching a market value of US$1.4 billion by 2021. Let’s put that in perspective. Average consumption of wine per capita in Singapore today is around 2 litres, just over two and a half bottles. By 2021, if GlobalData is right, that number will be almost four bottles.
And it’s not just the drinking of it. Lim Hwee Peng, an award-winning wine educator, shares that there’s an increase in the number of consumers wanting to educate themselves about wine.
“There is definitely an increase in the number of (non-industry) people enrolling themselves in wine certification programs over the years,” says Lim, whose company WineCraft Marketing administers wine certification schemes such as the Certified Specialist of Wine (CSW) and French Wine Scholar (FWS) programs in Singapore.
Singapore, a choice export market.
One of the biggest factors driving growth could be the potential of the Singapore market in the eyes of those wishing to export to Singapore.
In the recently released ProWein Business Report 2018, Singapore emerged as a top emerging market for wine exporters. More precisely, over a third of respondents (37%) see Singapore as the export destination with the most potential within the next five years.
The study, conducted by the Institute for Wine and Beverage Business Research at Germany’s Geisenheim University as commissioned by international wine trade fair organiser ProWein, had polled more than 2,300 professionals in the wine industry from 46 countries including wine producers, importers and retailers.
In fact Southeast Asia looks to be the blue ocean for many of these companies. Vietnam (5th, 21%), Thailand (7th, 15%), Malaysia (8th, 12%), Philippines (9th, 11%), and Indonesia (10th, 10%) are all represented in the top ten.
Old World, new markets.
According to the study, Singapore is considered to be the top emerging market of choice for Old World wine producers; effectively one of two producers from France (49%), Italy (51%), and Spain (45%) place Singapore as their emerging market of choice. While not as much as the Old World, 32% of New World producers see potential in Singapore as a market opportunity.
“Singapore heads the list of new emerging wine markets mainly due to their smaller, easily governable, and easier to build up markets that are relatively stable and far developed in economic terms,” explains Geinsenheim University’s Prof. Dr. Simone Loose, who headed the study.
This is especially seen by the number of trade delegations with wineries that have visited Singapore to explore market opportunities here. Italian wine, especially, made its presence felt in a big way here in Singapore over the last two years.
The Italian Trade Agency held its first-ever Singapore edition of Borsa Vini Italiani last year in November; the event brought together 29 wine producers from 11 different wine producing regions across Italy to showcase its viticultural diversity and complexity. Many of those wineries do not have a presence in the region.
“Singaporeans’ interest and appreciation for Italian culture make them avid Italian wine lovers,” Leonardo Radicati, Director of the Italian Trade Agency in Singapore, shared then.
Italian wine authority Gambero Rosso also held its flagship event here for the first time in early 2017. “Top Italian Wines Roadshow” featured over 60 Italian wineries in its inaugural edition. That number increased to 68 when it returned in 2018.
Similarly, a delegation of ten wineries from Spain’s Castilla-La Mancha made a trip organised by trade authority IPEX to Singapore in May 2017 to showcase their wares. In 2018, 16 wineries from the region again turned up to explore opportunities.
Business France too, holds an annual trade tasting of French wines here. The most recent one last year saw 20 exhibitors from various French wine regions represent the Old World wine producer.
A (Margaret) river of wine in Singapore.
Possibly the most aggressive in growing Singapore as a wine market recently was Western Australia’s Margaret River wine region. Despite the fact that Singapore is already the region’s fourth largest market for wine exports – representing 10 percent of its total export value at a market value of over AUD$3.4 million – it continued to push market interest of its wines in a series of campaigns in Singapore in 2017 and 2018.
“The Margaret River Wine Association celebrated 50 years since the first commercial vineyard plantings in our region in 2017. These celebrations included a series of events in Singapore with trade, key influencers and consumers,” Amanda Whiteland, CEO of Margaret River Wine Association, highlighted.
“Last year, in collaboration with the South West Development Commission, Margaret River Busselton Tourism Association and Australia’s South West, we created a week-long series of events promoting Margaret River wine and tourism,” she added.
Today over 60 Margaret River wineries export to Singapore, but that number looks set to rise.
In many cases too, wine producers reach out directly to Singapore-based wine importers and distributors. “We get many wineries asking us if we’re keen (to carry their wares),” shares Patricia Britton of Le Vigne Wines. They currently bring in brands like Woodlands Wines from Margaret River, Bourgogne’s Georges Deboeuf, and Rhone’s Pierre Amadieu.
Likewise with Amy Seow, founder of Raison Wines. “We receive many offers for samples from French wineries, and also Italian, Spanish and South African wineries,” reveals Seow. The former lawyer founded Raison Wines in early 2018, and currently represent brands from France’s Rhone, Loire Valley, Alsace and Beaujolais regions.
Singapore, a gateway to other wine markets in the region.
One other reason for Singapore’s potential is the easy reach to other markets in Southeast Asia. It’s the kind of potential that saw Australia-based Treasury Wine Estates – brand owners of the likes of Penfolds, Wolf Blass, and Lindeman’s – set up a headquarters in Singapore over a decade ago to oversee its marketing and distribution to the rest of Southeast Asia. And they’re not alone; London-based wine merchants Corney & Barrow and Berry Brothers & Rudd both established their presence here in 2012 to grow their business in the region as well.
It’s the same reason that ProWein brought an Asia version of ProWine to Singapore in 2016; the inaugural edition attracted over 7,200 trade visitors from over 44 countries attend the show, a large proportion of them from around Southeast Asia. The recent 2018 edition saw a similarly successful response.
Marius Berlemann, Global Head Wine & Spirits at Messe Dῡsseldorf Group and Director of ProWein, believes Prowine Asia has helped bring up the wine culture across Southeast Asia. “(There’s definitely) a growing interest in wine culture, in Southeast Asia and across Asia in general,” shared in a previous interview.
“What’s unique about Asia is that people here are very open-minded about wine compared to other countries. This means that every wine grower has an opportunity to get market share in Asia,” he had also said.
Caution in the midst of optimism.
If all these numbers are making you want to jump into the wine business, halt your horses. Not every player in Singapore’s wine scene is totally optimistic about the burgeoning wine consumption numbers. Observers caution that GlobalData’s data may not take into account wines that are re-exported to the rest of the region.
“The question is whether all (these numbers are) translating into on-premise sales,” points out Praelum’s Lu. “There’s a lot of stock coming into Singapore, but how much are really sold and consumed here?” he asks.
Lu adds that he knows of many customers who come in from other countries like Myanmar, Vietnam, Laos, China and Korea – to get a lot of expensive wines, mostly because they feel that whatever they get in their own markets may not be authentic. That is, some of these sought-after, higher-end wines may be purchased, but not consumed, here.
Ian Lim, co-founder of cult natural wine bar WINE RVLT, is more pessimistic. “Singapore’s wine market may still be growing as many suppliers are looking for something special that will be good for business, but clientele is not increasing,” Lim warns. “There are more suppliers and distributors for sure, but the pie has to be shared among them.”
“I know many suppliers who are suffering.”
Singapore, a small and competitive wine landscape.
Despite many wine exporters seeing Singapore as an emerging potential market, it’s also a very small, and very competitive, one. “The consumer base is relatively limited, and there are already many established importers, distributors, and retailers with impressive portfolios who have done very good work for a long time,” admits Seow of Raison Wines.
While Le Vigne Wines’ Britton doesn’t disagree with GlobalData’s projection, she says much of the growth is likely to come from online wine merchants as well as Singaporeans and expatriates living here directly importing wine for their personal consumption.
“Unfortunately Le Vigne hasn’t seen that much growth the past 12 months,” she shares. She knows too of a number of wine retail shops that have shuttered in recent months, citing poor business. Others have moved their business wholly online.
Data from research agency Euromonitor International agrees with her assessment. It found that Internet retail continued to be the fastest growing off-trade channel for wine in Singapore in 2017. It also predicted the trend is likely to continue – specialty online wine retailers such as Vinomofo, or major online retailers like RedMart, are likely to appeal to an Internet-savvy consumer base seeking convenience.
“Specialty wine bars like Praelum and WINE RVLT are able to hang around and linger because of our business models. Whether or not those numbers translate to people spending more or drinking more wine in restaurants remains to be seen,” Praelum’s Lu opines.
This article is recently published by https://www.spiritedsingapore.com/.
Tips on vineyard work organization during the virus epidemic
In this fast-changing world, we are somewhat used to non-stop changing circumstances at work. However, when a bigger “disaster” of any kind hits us, we see how vulnerable we all are. A nice example is the latest epidemic of the virus SARS-CoV-2 which causes COVID-19, when suddenly public life stopped due to the prevention of the bigger spread of the virus. However, not everything stopped, we still need certain goods, and thus production has to continue. Also, nature doesn’t stop and continue with its life cycle. Therefore farmers and food-processing companies have no other option but to keep working. But how to organize vineyard work in order to prevent further spread of the virus and keep workforce safe?
The coronavirus epidemic hit wineries all around the world hard as many had to close their wine tasting rooms, the purchasing power is falling, and now many have problems with getting workers and organizing work inline with the authority restrictions. At this time of the year, a lot of hard-working hands are needed in the vineyards, all around the world. On the Northern Hemisphere vines are waking up so spring work in the vineyard begins, while on the Southern Hemisphere, harvest period is closing. As some vineyard managers are already facing problems on how to organize work in the vineyard, we have put together a list of tips to help you organize work more smoothly in this coronavirus epidemic time.
1. Follow the recommendations of the authorities
There might be some restrictions of work, depending on where are you located, therefore follow those instructions for safety reasons. Obviously, the world can’t just stop because of the epidemic, although it seems that coronavirus has stopped it to some extend; essential business operations are allowed. Work such as vineyard management, wine production operations, bottling, warehousing, sales, delivery, and shipping are permitted, as they are classified as essential business, and are key for winery/vineyard survival.
2. Protect yourself and your employees
In line with the first point, provide all the necessary equipment for yourself and your employees in order to prevent the spread of the virus, such as gloves, masks, disinfectants, soaps, etc. Keep the safety distance, at least 6 feet (2 meters). After you have all the necessary equipment, educate workers on how to behave in this critical time. Here is some advice for the public on basic protective measures against the new coronavirus from WHO.
We advise you to organize work in smaller groups to prevent a greater spread of the virus. Smaller teams can work in a bigger area, thus workers can be arranged further apart, for example, one worker per every second or third row, in order to keep the safety distance among workers.
3. Prioritize
Due to the worker shortage that might arise because of the prevention measures of COVID-19, a good work organization is crucial. An important aspect of the work organization is prioritizing, which helps you do only the most important things to reach the outlined goals. A great way to know which tasks have priorities is to use Eisenhower’s Urgent/Important Principle when scheduling tasks. Look at your work log and think for each task either it’s urgent and/or important, and then use the Eisenhower Matrix to know what to do with the task – do it now, schedule it for later, delegate it, or don’t do it at all.
4. Make use of technology
Technology can be helpful in every aspect of vineyard management, also when it comes to organizing work in the vineyard. Concerning work organization, technology can help you also with automated record keeping and documentation creation to save your precious time. Several technologies exist on the market, one of them is eVineyard that can help you organize vineyard work like a pro with it’s “Work order” module, while the “eVineyard Documentation” module automates record-keeping and create any documentation you need.
Another example of how technology can help you with workforce shortage is to automate certain work activities. Make use of fully automated systems, such as eVineyard Irrigation together with Vinduino sensors stations that enable completely automatic irrigation. No more driving to the vineyard site to open and close irrigation valves, now you can turn the irrigation on/off completely automatically based on weather data and soil moisture readings or semi-automatically, as you prefer.
5. Motivate workers
A very important aspect is also to keep good relationships with your workers and motivating them in these critical times. One thing is clear for workers to work well, they need to trust you and know that you will not put them in danger of any kind. You can achieve this by following the authorities’ recommendation (check point 1) and protect workers with appropriate tools (check point 2).
Another element is to motivate workers that are willing to work in these critical times and pay them fairly based on their performance. Tracking worker’s performance can be challenging when you need to keep a safe distance, but technology is here to help (check point 4). You can now track work and even calculate payments with the help of smarthphone app, and save time with data crunching. Tools, like eVineyard’s Tracking app, can help you track work and workers no matter the team size and organization of the vineyard management operations, as tracking technology can completely adapt to your work flow, work across several devices, and calculates payrolls for workers in the real-time.
Above are some tips on how to organize work in the vineyard during the virus epidemic, for the end let us share the infographic by MedicoReach on basic safety precaution to avoid a greater spread of Covid-19. STAY HEALTHY!
This article is recently published by https://www.evineyardapp.com/.
Château Gigognan : The story of a rebirth, the estate through the ages
Since 1996, the castle knows a true rebirth thanks to Jacques Callet. Completely renovated, it was given back the charm of the great manors of Provence.
In the heart of the Rhône Valley, 10 minutes from Châteauneuf du Pape, Château Gigognan is the heir of a deeply rooted history that dates back to the time of roman colonisation. In the Middle Ages, the estate became a fiefdom which formed a principality with Châteauneuf du Pape and Bédarrides, governed by the archbishops of Avignon. During the 17th and 18th century, the administration of Gigognan was entrusted to Lords from Provence by the archbishops of Avignon. Its prosperity gave it the title of a village with the rank of a municipality.
Today, all are intimately committed to this method which relies on apparently contradictory qualities: an ambition to enable the terroir to express all the subtleties of its potential and humility, and an indispensable feature to practice and maintain the philosophy of “constant quality improvement” which drives the Château Gigognan forward.
Exposed to the weather and particularly to the Mistral for more than 100 days a year, the vineyard is located in one of the driest zones of the Valley of the Rhone, on the southern part of the estate. It benefits from over 2 800 hours of sunshine per year, but it is at night that the “caïau frejaü*” give back the heat stored all day long, just like an oven.
The homogeneity of the Châteauneuf-du-Pape vineyard located on an exceptional terroir is very representative of those who have contributed to the reputation of the estate (a single plot of 25 hectares with several other plots nearby). The Côtes du Rhône vineyard is located in a small valley.
The choice of the Grenache, Syrah, Mourvèdre, Roussane and Viognier varietals has imposed itself given the particularities of the climatic and geologic conditions of the vineyard.
The restructuring of the vineyard undertaken over the past years, which has seen the planting of 20 000 stocks on 30 Châteauneuf du Pape hectares has allowed keep the old grapevines and to develop the aromatic complexities.
In 2012, a new team of experts was brought together. The vineyard knows an unprecedented renewal and is the object of investments to reinforce the excellence of the estate’s wines.
Very recently, Château Gigognan has joined Singapore Awards 2020 and won two Gold Medals, their wines are indeed the best quality wines.
Chateauneuf du Pape red CLOS DU ROI 2016
Awarded Gold by Singapore Newspaper
Chateauneuf du Pape red CLOS DU ROI 2017
Awarded Gold by Singapore Newspaper
For more information about the company and their product please CLICK HERE:
Casa Santos Lima : Excellent quality Portuguese Wines
Casa Santos Lima is a family owned company dedicated to the production, bottling and selling of Portuguese wines. The company is present directly or indirectly in the regions of Lisboa, Algarve, Alentejo, Vinho Verde and Douro. This way and from around 600 hectares of vineyards, it produces wines known for their excellent quality/price ratio and exports around 90% of its total production to close to 50 countries in all 5 continents. Casa Santos Lima is also the largest producer of “Vinho Regional Lisboa” and “DOC Alenquer” and in the past years has been one of the most awarded Portuguese wineries in major national and international wine competitions.
Currently, the company’s main facilities (offices, store and the largest wine cellars) are located at Quinta da Boavista in Alenquer, just 45 km north of the city of Lisbon. This Quinta has belonged to the Santos Lima family for 5 generations and offers ideal conditions for the production of quality wine. Casa Santos Lima also has its own vineyards and winery located in Tavira in the Algarve and also through agreements and partnerships with other companies and producers, it also explores vineyards and wineries in the regions of Alentejo, Douro and Vinhos Verdes.
Casa Santos Lima has a very wide wine portfolio, producing every year and in 5 different regions, red, white, rosé, sparkling, semi-sparkling, light and late harvests. This varied range of options allows the company to have great dynamism in the national and international market and has allowed a constant growth year after year. At this time Casa Santos Lima is responsible for the production of about 40% of all certified wine in the Lisbon Region and is one of the main exporters of Portuguese wine.
Very recently, Casa Santos Lima has joined Singapore Newspaper Wines, Spirits and Beers Competition and won three gold medal and two silver medal in this prestigious competition:
JOYA RED 2018
Awarded Gold by Singapore Newspaper
Evidence Note:
It shows a pleasant aroma of ripe red fruits and notes of cinnamon. Well balanced and with soft tannins, in the mouth it shows a light profile but of great persistence. With wooden notes it offers a complex finish.
Winemaking:
Total destemming followed by crushing. Fermentation in deposits of 26,500 liters with self-programmed pumping-over system and temperature control systems between 28º C. and 30º C. Maceration in contact with submerged blanket for 28 days. Three to four months of aging in oak barrels.
LISBONITA WHITE 2019
Awarded Gold by Singapore Newspaper
Evidence Note:
This is a very aromatic and fruity wine with predominant notes of ripe red fruits. In the mouth it is velvety with a medium body, with a balanced acidity and elegant tannins. At the end of the tasting it is tasty and smooth with a balanced and persistent finish.
Winemaking:
Total destemming followed by crushing. Fermentation in 26,500 liters tanks with self-programmed reassembly system and temperature control systems between 28º C. and 30º C. Maceration in contact with submerged mat for 28 days. Partial aging in oak barrels.
MONTE DA CAÇADA RED 2018
Awarded Gold by Singapore Newspaper
Tasting Notes:
The Alentejo region benefits from the warm Mediterranean climate and clay soils which provide the ideal conditions for the production of high quality grapes. From our best selection of Alicante Bouschet, this wine aged for 9 months in French and American oak barrels. This is a full bodied wine displaying a dense colour and offering a unique experience of Alentejo wines. It matches beautifully with food and will age very well in the bottle.
Vinification:
Previously desteemed grapes go through low temperature prefermentative maceration for 24 hours. The alcoholic fermentation is done in stainless steel vats with temperature control to 27º. C for 14 days. 9 months ageing in French and American oak barriques.
AZULEJO, WHITE, 2019
Awarded Silver by Singapore Newspaper
Tasting Notes:
Very aromatic in the nose, highlighting citric notes, which the palate shows once again. It is a vivid wine revealing freshness and a very good acidity.
Vinification:
Pressing after total destemming with exclusive use of free run juice. Fermentation temperature control at 12ºC – 14ºC.
LISBONITA, RED, 2018
Awarded Silver by Singapore Newspaper
Tasting Notes:
This is a very aromatic and fruity wine with predominant notes of ripe red fruits. In the mouth it is velvety, medium-bodied, with a good cidity and elegant tannins. The aftertaste is flavourful and smooth with a balanced and persistent finish.
Vinification:
Pressing after total destemming. Fermentation in cement (epoxy lined) and stainless steel vats of 26.500 litres with programmable pumping over system and temperature control between 28. º C – 30. º C.Maceration in contact with skins and (submerged) cap for 28 days. Partial ageing in oak barrels.
For more information about Casa Santos Lima please CLICK HERE:
Agresti srl / diCristian dessert : Babàrattolo, the Babà as fresh as freshly baked
My story has been linked to crafts and white arts for 4 generations . An anecdote that we always want to tell is the one that during the film “La Ciociara” by Vittorio De Sica all the production of bread and sweets was made by my grandfather Salvatore . There are some scenes in the film where children eat dark bread . Why dark? Because the grandfather began to produce cocoa-flavored bread for the children to eat voraciously since it was a film set during the war and it was necessary to point out that there was a lot of hunger.
I grew up among the smells and flavors of the past , when simple things were the best and this is what led me to the passion for pastry art . All this baggage of sensations I have brought with me over the years and it is a great satisfaction to find it every day in my confectionery creations. DiCristian is my pastry shop , where tradition meets innovation, creating a perfect combination.
Thanks to the cooking process and the recipe, Babàrattolo maintains all its organoleptic characteristics and its taste, without the use of preservatives, for up to 6 months at room temperature.
Very recently, Agresti srl / diCristian dessert has joined Singapore Taste Awards and won a Gold Medal.
Babàrattolo al Rum
Awarded Gold by Singapore Newspaper
Babàrattolo al Limoncello
Awarded Gold by Singapore Newspaper
Preparation:
The Babàrattolo preparation process maintains the same techniques and bases of the traditional Neapolitan Babà recipe . The characteristic of this product is instead given by the use of Vasocottura .
How to serve it !
Each dessert must be good for the palate and good for the eyes . The Babàrattolo , allows to serve 6/8 people , should preferably be cut into slices on the horizontal side and served without adding Rum or wet.
Vasocooking :
The Vasocooking process is a technique already widely used and known. The attention and careful study of the entire manufacturing process allows the creation of this product and the result of shelf life and fragrance for up to 6 months , at room temperature.
Interview of Mr. Cristian Agresti
1: Do you already export to Singapore ? If yes, where ? If no, what type of importers & distributors are you looking for in Singapore ?
No, I don’t export to Singapore yet. I’m looking for Mass Market Retailers to distribute my products.
2: What is the most unique and qualitative part of your products, different from competitors ?
Well, for sure the cooking method in a sealed jar combined with the traditional recipe make our products unique in the world: even ater ten months, our producs still preserve their taste as if just baked.
3: When did you start to export your brand worldwide, and what is your development plan for the next years ?
Last year I started exporting in USA, UK and many EU countries through MMR, while I made a partnership with a restaurant supply chain in France. Right now I’m working to find an agreement in order to increase exports in USA, and I plan to reach the asian market very soon, maybe in the next year.
For more information about Agresti srl / diCristian dessert their products please CLICK HERE:
Sláinte : Irish Whiskey from Ireland
Sláinte (pronounced SLAN–CHA), Irish Whiskey was founded by Irish Spirits Legend Richard Davies in Dublin, Ireland, after years tinkering with different whiskey blends. Upon finalizing the recipe, he named it Sláinte, the most commonly used phrase amongst Irish descendants meaning cheers and “in good health” in the native tongue. Sláinte is a smooth multi-award winning Irish whiskey, aged in American bourbon oak barrels, creating the perfect balanced partnership for an ‘exceptionally smooth whiskey.’
The company has secured trademarks for “SLÁINTE” and “THE TOAST OF IRELAND” in both the USA and Canada, and is continuing to secure its marks globally.
SMOOTH MULTI-AWARD WINNING IRISH WHISKEY,
AGED IN AMERICAN BOURBON OAK BARRELS
CREATES THE PERFECT BALANCED PARTNERSHIP
‘AN EXCEPTIONALLY SMOOTH WHISKEY’
AGED IN AMERICAN BOURBON OAK BARRELS
CREATES THE PERFECT BALANCED PARTNERSHIP
‘AN EXCEPTIONALLY SMOOTH WHISKEY’
Awarded Gold by Singapore Newspaper
Interview of Mr.Richard Davies – Founder
1: Do you already export to Singapore ? If yes, where ? If no, what type of importers & distributors are you looking for in Singapore ?
Slainte is launching in America in 2021 and will be exporting to Singapore and worldwide in 2022. We are looking for importers and distributors who understand the value of partnering with a disruptor brand.
2: What is the most unique and qualitative part of your products, different from competitors ?
Sláinte is obviously Irish for ‘cheers’ and ‘good health’. In 2020 this is probably the most important toast you’ve can say.
The product is first class Irish whiskey receiving over 15 international awards since sampled were released last year.
The team behind Slainte are first class industry individuals combining to bring to market a very exciting brand.
3: When did you start to export your brand worldwide, and what is your development plan for the next years ?
The company has secured trademarks for “SLÁINTE” and “THE TOAST OF IRELAND” in both the USA and Canada, and is continuing to secure its marks globally.
For trade & press inquiries or if you would like to find out more about Sláinte Irish Whiskey please email at : INFO@SLAINTEWHISKEY.COM
Vignobles Gabriel & Co / SAS Robin : Wine of History, Confidence of a Value
Vignobles Gabriel & Co’s history started in the 1990’s with Gabriel Bruneteau founded the Domaine du Grand Moulin in Saint Aubin de Blaye, 50 kilometers north of Bordeaux, in the heart of the Blaye vineyards. Elected Mayor of Saint Aubin de Blaye town, he wanted to set up a wine trading company ! Eighty years later, his great-great-grandson, Jean-François Réaud, broadened, diversified and modernized the vineyard, thereby perpetuating this wonderful family tradition. The « domaine Le Grand Moulin » became « château Le Grand Moulin», and then « château Les Aubiers « (belonging to the family), and reached a surface of twenty-five hectares at the beginning of 2000.
In 2011, Jean-François Réaud converted part of his vineyard into organic farming and continued to grow. Faced with growing consumer demand, he decided to bring together producers from neighboring areas in order to create a winemaking family, convinced that this inter-aid will allow them to increase the reputation of their wines. This is how Vignobles Gabriel & Co are born, as a consecration of work begun a hundred years ago by the great-great-grandfather of Mr Réaud : Gabriel Bruneteau ! Finally, in 2015, Jean-François Réaud acquires « château Haut Sociondo », pearl of Blaye, then « Seigneur de la Tour », AOC Bordeaux.
Vignobles Gabriel & Co has stepped away from the conventional wine trading system, with dedication and loyalty given priority. Convinced that collaboration and commercial freedom are a guarantee of quality. Jean François Reaud has increased from four to twenty the number of winegrowers and producers involved.
Commitment and loyalty are required at Vignobles Gabriel & Co. About 20 winemakers and producers are working together in a friendly and collaborative way, bound by a contract for a total or partial volume of their production.
They work together in a congenial and collaborative manner, bound by a supplier contract for all of or part of their problem. And often this partnership goes even further: In 2015, Jean-François Reaud purchased Château Haut Sociondo, a blaye appellation jewel and since 2012 a member of Vignobles Gabriel & Co.
The partner vineyards undertake to uphold a charter of good conduct as a framework for this joint work. The product of mutual contemplation, the Vignobles Gabriel & Co charter lays out the rules to be followed and guarantees personalized assistance from vineyards maintenance through to winemaking.
The winegrowers who sign it commit themselves to meeting quality expectations on a regular basis; this is undoubtedly expressed in a particular emphasis on their environmental footprint and the practical steps that have been introduced accordingly.
For Jean-François Reaud and his partners, this charter marks a milestone in their constant adaptation to current and future challenges. For beyond the dedicated work of the men and women tending the vines, Vignobles Gabriel & Co celebrates the treasures of the earth.
All partner holdings, some of them following environmentally friendly, sustainable and even biodynamic winegrowing methods, proudly uphold this principle. These commitments underpin a confidence relationship that is trustworthy and forwards looking, from manufacturers through to end clients.
Vignobles Gabriel & Co has the ambition of negotiating entirely and directly with buyers in order to better control the sales and distribution of its wines. In the same spirit of freedom, Vignobles Gabriel & Co has en entirely independent production chain, notably with its own bottling line, allowing it to guarantee reliability and responsiveness.
This double guarantee is coupled with those of traceability and security, in the form of IFS and BRC international certification.
Vignobles Gabriel & Co is therefore free from the constraints of the Bordeaux wine exchange, and can offer an extensive, consistent range in which Rive Droite wines reveal with precision and authenticity the character of each of the estates and the diversity of their appellations: Bordeaux, Bordeaux Supérieur, Blaye Côtes de Bordeaux, Côtes de Bourg, Castillon Côtes de Bordeaux, Francs Côtes de Bordeaux and Puisseguin-Saint-Emilion.
Created in 2009, the Côtes de Bordeaux appellation is a grouping of historic Right Bank vineyards with diverse terroirs. So there is every reason for these grapes to produce enjoyable, elegant and delicious wines and Vignobles Gabriel & Co is eager to present them.
Very recently, Vignobles Gabriel & Co has joined Singapore Wine & Spirits Awards 2020 and won numerous Awards in this prestigious competition.
CHÂTEAU TERTRE DE LAUNAY – ENTRE DEUX MERS – BLANC – 2019
Awarded Gold by Singapore Newspaper
This property of more than 150 years which produces exclusively dry white intends to continue in tradition with a fifth generation in place. This specificity makes the Vignobles GREFFIER one of the biggest producers of Entre Deux Mers today. This Bordeaux vineyard covers 74 hectares grouped around the estate including the highest point of the Gironde. The choice of soil grasses for 25 years allows a good control of the vines. With a view to quality, we use efficient winemaking techniques such as pneumatic pressurization under inert gas, perfect control of fermentation and storage temperatures, controlled lees breeding, or the air conditioning of all the wineries of the estate (wineries, bottling, etc.…).
Grape varieties: 35% Sémillion, 20% Sauvignon Blanc, 20%Sauvignon Gris, 20% Muscadelle and 5% Ungi Blanc
Wine making process: On fine lees, stainless steel vats,regulated temperatures, cold fermentation.
Tasting notes: Surprising by a beautiful pale yellow color and limpid. Nice fruity and floral nose by its scents of citrus, white flowers and menthol. On the palate the wine expresses a good freshness with a very good balance between roundness, vivacity and fruity. The finish is long and subtle with good aromatic persistence.
LA CLOSERIE SAINT VINCENT – BORDEAUX – BLANC – 2019
Awarded Gold by Singapore Newspaper
Grape varieties: 80% of Sauvignon blanc, 10 % of Sémillon and 10% of Sauvignon gris.
Wine vinification: Traditional, cool maceration, temperature control.
Tasting notes: Light yellow color. Expressive nose focusing on citrus notes of grapefruit and exotic fruits. In the mouth, it’s full of freshness and liveliness with a nice aromatic complexity.
Wine and food pairings: Seafood and white fish.
CHÂTEAU SAINT SAUVEUR DUPLESSIS – BORDEAUX – ROUGE – 2019
Awarded Gold by Singapore Newspaper
Jean Robert DEBORDES settles after the Second World War in 1947. He decides to be a cooperator at the Anglade winery and he exploits 6 hectares in Ugni-white grape. Then, his son, Jean-Claude, settles and creates his exploitation in 1972, which bought it at its nearest neighbor, a surface of 5 hectares in ugni_blanc and colombard plus agricultural land. In 1987, following the sharing of land, he recovers the 6 hectares belonging to his father to restructure his entire farm by tearing the white grapes to plant Merlot and Cabernets red grapes varieties. The son of Jean-Claude, Xavier, has been interested in farming since childhood, so they decide to create a winery together. Today, the estate covers 30 hectares.
Village: Saint Girons d’Aiguesvives
Total area of the vineyard: 30 hectares
Soils types: Clay and limestone
Blend of varieties: 95 % Merlot, 5 % Cabernet Sauvignon and Cabernet Franc
Vinification and aging: Traditional vinification at low
starting temperature and short maceration about 10 days
CHÂTEAU MOULIN DE VIGNOLLE – BORDEAUX – ROUGE – 2019
Awarded Gold by Singapore Newspaper
Like many wine estates, Château Moulin de Vignolle is passed on from a family inheritance. My uncle operated the vineyard when my parents, my sister, and I joined the estate. In 2004, I became the owner, and today the vineyards are planted among 28 hectares, of which 20 hectares are red varieties, and 8 hectares are white varieties. This profession requires energy and hard work, but there is nothing else I would rather do.
Village: Pleine Selve
Total surface of the vineyard: 28 hectares
Type of soils: Sandy gravel and clay-silt
Blend of grape varieties: 80 % Merlot, 20 % Cabernet Sauvignon
Wine vinification: Fermentation for 10 days then maceration for 3 weeks. Aged in vats for 6 to 12 months.
Tasting notes: A deep garnet color with purple glints. Inviting aromas of dark berries with spicy notes. The palate offers the same aromatic notes with subtle woodiness and silky-smooth finish.
Wine and Food pairing: Roasted white meats
CHÂTEAU LUSSAN – BORDEAUX – ROUGE – 2019
Awarded Gold by Singapore Newspaper
The Château’s history goes back to the Middle Ages when it was one of the region’s most important abbeys and where moks first planted the vineyards. Over time, the Chateau passed in to the hands of the d’Esparbès de Lussan family, some of whom were governors of the town of Blaye .With this rich history in mind I work with the highest respect for Blaye tradition sand pay great attention to the quality of our wines, that since 1876, have received many accolades at Bordeaux and Paris shows.
Village: Pleine Selve
Total surface of the vineyard: 20 hectares
Type of soils: Mainly sandy clay soil with some sandy plots
Blend of grape varieties: 100 % Merlot
Wine vinification: Barreling, maceration prior to fermentation if possible, alcoholic fermentation with pumping over, running off, malolactic fermentation.
Tasting notes: Dark in color with purple glints. The nose is mineral and subtle, opening with fragrances of underbrush. Full-bodied wine with a round mouth feel with pronounced tannins emphasizing aromas of raspberry. The style is classic and elegant.
Wine and Food pairing: Unmatured goats cheese
CHÂTEAU LES FERMENTEAUX – BORDEAUX – ROUGE – 2019
Awarded Gold by Singapore Newspaper
Grandparents of Stephane Herve bought the property in the 1920s, which indued some vineyards, but they grew a bit of everything. When He became the owner of the estate in 1995, due to great love for wine, He decided to plant the property with different red grape varietals and build a wine cellar. Today, the vineyard covers 25 hectares, where he never get tired of spending time among his vines.
Village: St Caprais / St Aubin
Total surface of the vineyard: 25 hectares
Type of soils: Sandy, clay-silt
Blend of grape varieties: 70% Merlot, 20% Cabernet Sauvignon, 5% Cabernet Franc and 5% Malbec
Wine vinification: Yeasting, pumping over and delestage adapted to suit the structure of the wine. Perfect control of temperatures. Three weeks fermentation. Aged in cement and stainless-steel vats.
Tasting notes: A deep purplish-red color. A generous fruit-driven nose evokes redcurrant, blackberry, and cherry. A good body on the palate enveloped by supple tannins leading to balanced aromas of red summer berries. The finish is frank, underpinned by subtle spicy and woody notes.
Wine and Food pairing: Barbecued red meats
LA CLOSERIE SAINT VINCENT – BORDEAUX – ROUGE – 2019
Awarded Gold by Singapore Newspaper
Blend of grape varieties: 85% Merlot, 15% Cabernet Sauvignon
Wine vinification: Pumping over and delestage during alcoholic fermentation, perfect control of temperatures. Racking after malolactic fermentation followed by aging in concrete vats and stainless tanks.
Tasting notes : The garnet colour is still young. Pleasant fruity nose. Smooth and fresh on the palate. A very harmonious and easy to drink Bordeaux.
Wine and food pairings: grilled beef.
SEIGNEUR DE LA TOUR – BORDEAUX – ROUGE – 2019
Awarded Gold by Singapore Newspaper
Parents of Michelle Brimaud had owned the estate since 1981 and planted the whole vineyard. Their skills were very traditional: Her father aged his wines in huge barrels called foudres. After taking over, they expanded and modernized the estate. Today it covers 38 hectares, and they have set up our storage and vinification cellars there.
Village: Mazion
Total surface of the vineyard: 13 hectares
Type of soils: Calcareous clay and sandy
Blend of grape varieties: 85% Merlot and 15% Cabernet Sauvignon
Wine vinification: Cold maceration for 3-4 days prior to fermentation. Turbo-punching of the cap for gentle extraction. Length of maceration adapted according to the year. Aged in cement and stainless-steel vats.
Tasting notes: A deep purple color. Aromas open up to crushed fruit with some blackcurrant, and notes of oak. Straight and powerful with plenty of fruits and spices on the palate. A traditional and pleasant style.
Wine and Food pairing: Red meat.
CHÂTEAU HAUT CORMIER – BORDEAUX – ROUGE – 2019
Awarded Gold by Singapore Newspaper
As passionate about wine, Sebastien Lafitte great-grandfather, in the 1980s, He took over the family estate founded in 1904 as Le Cormier. With a desire to continue producing quality wines, He bought new plots and restructured the entire vineyard, massively replanting more exceptional grape varieties and modernizing the cellars. He is very proud to continue writing the history of this family estate, which He renamed Château Haut Cormier to give it the recognition that it merits.
Village: Saint Aubin de Blaye
Total surface of the vineyard: 13 hectares
Type of soils: Sandy gravel
Blend of grape varieties: 95 % Merlot, 5 % Cabernet Sauvignon
Wine vinification: Traditional vinification, barreling, maceration prior to fermentation if possible, alcoholic fermentation with pumping over, running off.
Tasting notes: Pretty color with deep purple glints. A subtle nose with fresh fruit and woody and spicy aromas, some sour candy notes. The palate is appealing for its pleasant tannins, its fruit, and its generous body. The whole is well integrated, harmonious, with a beautifully fresh finish.
Wine and Food pairing: White meats with sauce.
CHÂTEAU LE ROUDIER – BORDEAUX – ROUGE – 2019
Awarded Gold by Singapore Newspaper
The property has been in the family since 1958 when my maternal grandfather acquired the 5.5- hectares vineyard planted with white grapevines. Ten years later, my father launched operations at the estate and replanted it entirely with red grapevines. Following the family heritage of winemaking, my wife and I took over the estate in 1991, expanding the estate to 25 hectares.
Village: Maransin
Total surface of the vineyard: 25 hectares
Type of soils: Clay
Blend of grape varieties: 75 % Merlot, 15 % Cabernet Franc and 10 % Cabernet Sauvignon
Wine vinification: Traditional vinification with perfect control of temperatures for the entire production.
Tasting notes: Intense garnet color. The nose is a pleasant aroma dark fruits, spices, and wooden box. A full-bodied wine with notes of ripe summer berries and elegant wood lead to a long distinctive finish.
Wine and Food pairing: Grilled white meats
CHÂTEAU HAUT LANDON – BORDEAUX SUPÉRIEUR – ROUGE – 2019
Awarded Gold by Singapore Newspaper
For more than ten years, Michelle Brimaud lived at Château Haut Landon, which has been in the family since 1981. It was her parents that planted the vineyard and taught the traditional methods of making wines. Her father aged his wines in huge barrels called foudres (large wooden vats). When she took over the estate, they have expanded and modernized the winery. Today, Château Haut Landon covers 38 hectares that include a cellar and winery.
Village: Mazion
Total surface of the vineyard: 33 hectares
Type of soils: Clay-limestone for the most part with some plots with gravel deposits
Blend of grape varieties: 74 % Merlot, 11 % Cabernet Sauvignon and 15 % Malbec
Wine vinification: Cold maceration for 3-4 days prior to fermentation. Turbo- punching of the cap for gentle extraction. Length of maceration adapted according to the year. Aged in cement and stainless-steel vats.
Tasting notes: The color is beautifully intense. The nose opens with aromas of spice box and peanuts. The attack is supple in the mouth, accompanied by fine tannins that give the most interesting sweetness. The long finish is wrapped with harmonious notes of ripe fruit and wood.
CHÂTEAU LE ROUDIER – BORDEAUX SUPÉRIEUR – ROUGE – 2019
Awarded Gold by Singapore Newspaper
The property has been in the family since 1958 when my maternal grandfather acquired the 5.5- hectares vineyard planted with white grapevines. Ten years later, my father launched operations at the estate and replanted it entirely with red grapevines. Following the family heritage of winemaking, my wife and I took over the estate in 1991, expanding the estate to 25 hectares.
Village: Maransin
Total surface of the vineyard: 25 hectares
Type of soils: Clay
Wine vinification: Traditional vinification with perfect control of temperatures for the entire production.
Tasting notes: Intense garnet color. The nose is a pleasant aroma dark fruits, spices, and wooden box. A full-bodied wine with notes of ripe summer berries and elegant wood lead to a long distinctive finish.
Wine and Food pairing: Grilled white meats
CHÂTEAU MALLARD LES ROUSSEAUX – BORDEAUX SUPÉRIEUR – ROUGE – 2019
Awarded Gold by Singapore Newspaper
Village: Cartelègue
Vineyard surface: 21 hectares
Soils: 40% clay and limestone, 30% gravels, 30% sand
Blend of grape varieties: 80% Merlot, 15% Cabernet Sauvignon and 5% Malbec
Wine-making process: traditional, cold maceration, control of the temperatures, 3 weeks of fermentation.
Tasting comment: Nice ruby color. Smooth and fruity wine with silky tannins.
Wine pairing: grilled beef.
CHÂTEAU HAUT LA GARDE – BLAYE COTES DE BORDEAUX – ROUGE – 2019
Awarded Gold by Singapore Newspaper
The property has been in my family since the 1920s-1930s, and a large part of its history is due to my father: he ran the estate for nearly 40 years before bequeathing it to me in 2007. I have unhesitatingly and determinedly continued the work started on the 27 hectares of vines, and today, I manage the family estate as well as my other vineyard, out of love for the Bordeaux winegrowing area.
Village: Saint Seurin de Cursac
Total surface of the vineyard: 27 hectares
Type of soils: Primarily clay-limestone soils
Blend of grape varieties: 85 % Merlot, 10 % Cabernet Sauvignon and 5 % Malbec
Wine vinification: Pumping over and delestage adapted to suit the structure of the wine. Full control of temperatures. Three weeks’ fermentation. Aged in cement vats.
Tasting notes: A rich deep purple color. The nose of ripe fruit evokes the aromas of cherries, promising a powerful wine. In the mouth, the attack is lively, and red fruit quickly predominates, leading into smooth tannins – a proud and exemplary example of the character and style of a great appellation.
CHÂTEAU HAUT LA VALETTE – BLAYE COTES DE BORDEAUX – ROUGE – 2019
Awarded Gold by Singapore Newspaper
Wine growing is a passion passed on from father to son. Jean-Michel Bergeron followed the footsteps of his father, who owned a 10- hectares estate, by founding Château Haut La Valette in 1978. Over the years, Jean-Michel Bergeron have joined the two estates together to make a 22- hectares family-run vineyard. The most satisfying work is that along with his son, who has joined the company after studying winegrowing, winemaking, and gathered work experience in several different appellations. Château Haut La Valette characters are complementary, and his presence helps to invigorate and perpetuate their family heritage.
Village: Cars
Total surface of the vineyard: 23 hectares
Type of soils: Primarily clay limestone soils followed by sandy clay and red clay soils
Blend of grape varieties: 75 % Merlot, 15 % Malbec and 10 % Cabernet Sauvignon
Wine vinification: Yeasting, pumping over and delestage adapted to suit the structure of the wine. Full control of temperatures. Three weeks fermentation. Aged in stainless steel vats.
Tasting notes: Purple in color, it opens with generous notes of fresh summer berries on the nose. The mouth is rich with powerful tannins that fade into aromas of ripe redcurrants. A perfectly balanced and lively wine with marked sweetness. An accomplished wine of classic style that highlights the appellation’s finest terroirs.
Wine and Food pairing: White meats with sauce.
CHÂTEAU HAUT LIGNAC – BLAYE COTES DE BORDEAUX – ROUGE – 2019
Awarded Gold by Singapore Newspaper
Established in January 1999, Sébastien Ninaud began to farm 8 hectares of vines in the municipality of Saint- Androny. The following year, he acquired 8 hectares of land on which he gradually planted vines. Since 2018, it operates nearly 16 hectares of vineyards. In March 2019, he took over his parent’s vines and created SAS Vignobles Ninaud. The SAS Vignobles Ninaud currently has 35 hectares in the municipality of Saint-Androny. Located in Lieu dit Lignac, Château Haut Lignac is part of the Blaye Côtes de Bordeaux appellation and is based on a clay-limestone terroir. The vineyard consists mainly of the merlot and cabernet sauvignon grape varieties.
Village: Saint-Androny
Vineyard surface: 35 hectares
Soils: Clay-limestone
Grape varieties: 90 % Merlot, 10% Cabernet sauvignon Winemaking process: Cold maceration depending on the quality of the grapes. Slow start of alcoholic fermentation with 2 to 3 times a day and then shedding. 3-week soft maceration at 22°C. Maturing in cement tank.
Tasting notes: The color is a beautiful deep purple. On the nose, aromas of spices and ripe black fruits. The palate is fresh and smooth fruitiness coated with polished tannins.
Wine pairings: Spiced chicken.
CHÂTEAU LA GRANGE D’ORLEAN – BLAYE COTES DE BORDEAUX – ROUGE – 2018
Awarded Gold by Singapore Newspaper
Anne Venancy was born in Blaye, love for this region has remained constant ever since! She decided to set up her own business in 1985, and started by purchasing 5 hectares of vineyard from the Bourcier family who are very well known in the region. She work together with my husband, who was initially a boilermaker. It was thanks to his husband invaluable help that now she owned 12 hectares divided between Eyrans and Saint-Androny.
Village: Eyrans / St Androny
Total surface of the vineyard: 12 hectares
Type of soils: Clay-limestone
Blend of grape varieties: 75 % Merlot ,15 % Cabernet and 10 % Malbec
Wine vinification: Cold maceration prior to fermentation depending on the year. Alcoholic fermentation at a maximum temperature of 25°C. Aged in concrete and stainless-steel vats.
Tasting notes: The color is a deep purple. The nose has great depth and is marked with aromas of ripe blackcurrant. The well-balanced palate is a subtle combination of silky tannins and delicate fruit. The finish lingers with notes of wild berries.
Wine and Food pairing: Grilled lamb.
CHÂTEAU LA ROSERAIE DE GALTUS – BLAYE COTES DE BORDEAUX – ROUGE – 2019
Awarded Gold by Singapore Newspaper
When Didier Sicaud grandmother settled in Fours in 1937, the vineyard covered 2.8 hectares. They’ve come a long way since then! His parents took over from her in 1965, making the most of the rich clay and limestone soil and continuing to expand the vineyard until it covered 15 hectares in 1980. Didier Sicaud naturally inherited this passion for the terroir. The vineyard now covers 30 hectares. Didier Sicaud had two brothers, Patrice and Cédric, have joined also in continuing to honour the memory of their grandmother with a round, fruity and generous wine crafted mainly from Merlot.
Location : Fours
Vineyard surface : 7.25 hectares
Soils : Calcareous-clay
Blend of grape variety : 90% Merlot and 10% Cabernet Sauvignon
Wine-making process : Traditional. Maceration before fermentation, fermentation during 3 weeks. Ageing during 6 months in cement tanks.
Tasting comments : Red ruby color and aromas of ripe almost candied fruits. Smooth and fruity wine with round and melted tannins. Delicate finish.
Wine pairings : Red meat stews, grilled red meats, cheese.
CHÂTEAU LES AUBIERS – BLAYE COTES DE BORDEAUX – ROUGE – 2019
Awarded Gold by Singapore Newspaper
The love wines for their delicacy and complexity and Jean-François Reaud passionate about the Right Bank of Bordeaux. Back in 1980, He proudly, and unwaveringly took over the helm of the wine estate that was created by his great-grandfather in 1904. Back then, the vines only covered 7 hectares, but with the vision of returning the estate to its original purpose, He restructured, modernized, and expanded the estate that today covers 81 hectares. Jean-François Reaud sensitive to environmental issues, and He also own Château Les Aubiers, which has 25 hectares of organically farmed vines since 2011.
Village: Saint Aubin de Blaye
Total surface of the vineyard: 25 hectares
Type of soils: Sandy gravel
Blend of grape varieties: 80 % Merlot, 15 % Cabernet Sauvignon, 5 % Malbec
Wine vinification: Cold maceration according to grape quality. A slow start to alcoholic fermentation with pumping over 2 or 3 times a day followed by delestage. 3 weeks gentle maceration at a temperature of 22°C.Aged in cement vats.
Tasting notes: Beautiful deep color with purple glints. Spicy and woody notes emphasize the ripe, intensely fruit-driven nose. On the palate, the initial flavors soften with well-integrated tannins. An expression of ripe fruit is underpinned with freshness. Velvety and pleasant in style, with great generosity.
Wine and Food pairing: Chicken with spices
CHÂTEAU LES GRAVES DU CHAMP DES CHAILS – BLAYE COTES DE BORDEAUX – ROUGE – 2019
Awarded Gold by Singapore Newspaper
As passionate about wine as my great-grandfather, in the 1980s, I took over the family estate founded in 1904. With a desire to continue producing quality wines, I bought new plots and restructured the entire vineyard, massively replanting more exceptional grape varieties and modernizing the cellars. I’m proud to continue writing the history of this family estate.
Village: Saint Aubin de Blaye
Total surface of the vineyard: 13 hectares Type of soils: sandy gravel
Blend of grape varieties: 95% Merlot et 5% Cabernet Sauvignon
Wine vinification: traditional, cold maceration, control of the
temperatures, 3 weeks of fermentation. Ageing in cement tanks
between 6 and 18 months.
Tasting notes: Fresh nose of cherry and black currant. Round,
supple and elegant in the mouth. Very pleasant sensation of freshness.
Wine and food pairings: beef and vegetables stew, cooked meats
CHÂTEAU LUSSAN – BLAYE COTES DE BORDEAUX – ROUGE – 2019
Awarded Gold by Singapore Newspaper
The Château’s history goes back to the Middle Ages when it was one of the region’s most important abbeys and where moks first planted the vineyards. Over time, the Chateau passed in to the hands of the d’Esparbès de Lussan family, some of whom were governors of the town of Blaye .With this rich history in mind I work with the highest respect for Blaye tradition sand pay great attention to the quality of our wines, that since 1876, have received many accolades at Bordeaux and Paris shows.
Village: Pleine Selve
Total surface of the vineyard: 20 hectares
Type of soils: Mainly sandy clay soil with some sandy plots
Blend of grape varieties: 100 % Merlot
Wine vinification: Barreling, maceration prior to fermentation if possible, alcoholic fermentation with pumping over, running off, malolactic fermentation.
Tasting notes: Dark in color with purple glints. The nose is mineral and subtle, opening with fragrances of underbrush. Full-bodied wine with a round mouth feel with pronounced tannins emphasizing aromas of raspberry. The style is classic and elegant.
Wine and Food pairing: Unmatured goats cheese
CHÂTEAU MALLARD LES ROUSSEAUX – BLAYE COTES DE BORDEAUX – ROUGE – 2019
Awarded Gold by Singapore Newspaper
Village: Cartelègue
Vineyard surface: 21 hectares
Soils: 40% clay and limestone, 30% gravels, 30% sand
Blend of grape varieties: 80% Merlot, 15% Cabernet Sauvignon and 5% Malbec
Wine-making process: traditional, cold maceration, control of the temperatures, 3 weeks of fermentation.
Tasting comment: Nice ruby color. Smooth and fruity wine with silky tannins.
Wine pairing: grilled beef.
CHÂTEAU MOULIN DES BLAIS – BLAYE COTES DE BORDEAUX – ROUGE – 2019
Awarded Gold by Singapore Newspaper
The farm has been in the same family since the 17th century. Our ancestors were millers. The polyculture and livestock have evolved over generations. The vineyard has gradually taken over other productions that were stopped in the 90s. In 2014, I took over the farm and converted to it to organic farming.
Village: Saint Christoly de Blaye et Teuillac Total area of the vineyard: 26 hectares
Soils Type: Clay-silt, sandy, clay-limestone
Blend of grape varieties: 60 % Merlot, 30 % Cabernet Sauvignon, 10% Malbec
Vinification and aging: Vinification and traditional breeding in stainless steel, concrete and fiber tanks.
CHÂTEAU POUYAU DE BOISSET CUVÉE RÉSERVE – BLAYE COTES DE BORDEAUX – ROUGE – 2019
Awarded Gold by Singapore Newspaper
Patricia Beunard settled at Pouyau de Boisset in 2002 with her husband. She is very proud to have taken on this estate, which since its foundation has been passed down from woman to woman, and which is charged with history. Pouyau de Boisset belonged to the Maison Forte de Boisset, a fortified manor house built in the 15th century, which even appeared in the Cocks & Féret wine directory as a Premier Cru Bourgeois.
Location : Berson
Vineyard surface : 9 hectares
Soils : Clay-limestone
Blend of grape variety : 70 % Merlot, 30 % Cabernet Sauvignon
Wine-making process : Fermentation for 10 days then gentle maceration for up to 3 weeks. Running off and pressing of pomace before blending. Malolactic fermentation and aging in concrete vats.
Tasting comments : Strong, deep garnet colour. The subtle nose opens with notes of fresh fruit and red berries. The attack is frank, supple and full-bodied. Tangy aromas mingle with notes of liquorice. A harmonious, generous wine.
Wine pairings : Shoulder of lamb.
CHÂTEAU SUBILAUX – BLAYE COTES DE BORDEAUX – ROUGE – 2019
Awarded Gold by Singapore Newspaper
Second generation winemakers, installed on 7 hectares in 1998, today 27 hectares which consists of Bordeaux and Blaye Côtes des Bordeaux. A locality of cadastre plot, in the municipality of Saint Palais de Blaye.
Village: Pleine Selve
Vineyard surface: 10 hectares
Soils: Sandy-clay
Grape varieties: 90% Merlot, 5% Cabernet Sauvignon and 5%
Cabernet Franc
Wine-making process: Stainless steel tank. Pre-fermentation
maceration, vatting for 3 weeks, malolactic fermentation.
Tasting notes: Note of fresh fruit, acidulous sweetness, with a
volume in the mouth and a remarkable structure, supported by an intense color.
Wine pairings: Roasted, grilled meats, fresh vegetables.
CHÂTEAU TOUR DE LA MOTHE – BLAYE COTES DE BORDEAUX – ROUGE – 2019
Awarded Gold by Singapore Newspaper
Michelle Brimaud parents had owned the estate since 1981 and planted the whole vineyard. Their skills were very traditional: Her father aged his wines in huge barrels called foudres. After taking over, they expanded and modernized the estate. Today it covers 38 hectares, and they have set up storage and vinification cellars there.
Village: Mazion
Total surface of the vineyard: 13 hectares
Type of soils: Calcareous clay and sandy
Blend of grape varieties: 85% Merlot and 15% Cabernet Sauvignon
Wine vinification: Cold maceration for 3-4 days prior to fermentation. Turbo-punching of the cap for gentle extraction. Length of maceration adapted according to the year. Aged in cement and stainless-steel vats.
Tasting notes: A deep purple color. Aromas open up to crushed fruit with some blackcurrant, and notes of oak. Straight and powerful with plenty of fruits and spices on the palate. A traditional and pleasant style.
Wine and Food pairing: Red meat
CHÂTEAU DU LUC – COTES DE BOURG – ROUGE – 2019
Awarded Gold by Singapore Newspaper
Lionel Lorente family has always owned vineyards, but winegrowing wasn’t their main business: it was running the local shop. Lionel Lorente always loved wine for its intricate and evocative character. So, in 1992, he bought 1.5 hectares of vines that belonged to his grandmother. Over the years, He managed to build up a vineyard that covers 14 (and soon 19) hectares. He manage the vines organically, the best method to craft wines that are truest to their terroir.
Village: Bayon sur Gironde
Total surface of the vineyard: 14 hectares
Type of soils: Mainly clay-limestone with some silt
Blend of grape varieties: 80 % Merlot, 10 % Cabernet Sauvignon, 5
% Malbec and 5 % Cabernet Franc
Wine vinification: Cold maceration prior to fermentation. Delestage adapted to suit the structure of the wine. Three weeks’ fermentation. Aged in vats.
Tasting notes: The wine is shot through with cherry red glints. The nose gradually becomes more potent with subtle, roasted, woody notes. Well-structured full-bodied with ripe fruit notes.
CHÂTEAU LES AUBASTONS – COTES DE BOURG – ROUGE – 2019
Awarded Gold by Singapore Newspaper
Château Les Aubastons is David Arnaud family’s largest estate: It covers nine unfragmented hectares, at the heart of which lies an old Gironde-style house that used to be used by the estate workers. David Arnaud represent the fifth generation to operate the vineyard, and His very proud to be able to perpetuate its reputation and traditional know-how. They have always striven to focus on the expression of the terroir and the quality of their wines.
Village: Teuillac
Total surface of the vineyard: 9 hectares
Type of soils: Clay gravel
Blend of grape varieties: 90 % Merlot, 10 % Cabernet Sauvignon
Wine vinification: Once harvested the grapes are sorted automatically. Cold maceration prior to fermentation for 48 hours. Barrel fermentation for 15 days at 25-27°C. Pomace pressed with pneumatic press. Wines matured in concrete vats for 8 months.
Tasting notes: Garnet in color with intense, dark purple glints. On the nose, the fruit evokes tangy berries from the garden with clarity and power. Full-bodied in the mouth, with velvety tannins with a subtle sweetness. The fruit is tinged with pleasant spicy, roasted aromas. This pleasant wine is an accomplished blend.
Wine and Food pairing: White meats with sauce
CHÂTEAU MOULIN DE GAURIAC – COTES DE BOURG – ROUGE – 2019
Awarded Gold by Singapore Newspaper
Château Moulin de Gauriac, which has been handed down from father to son, has achieved recognition with Jean Blanc. Now aged ninety, he is the current owner and has entrusted us with managing it as tenants. Jean Blanc has devoted himself to the vineyard and winemaking, founding the Gauriac vinification cooperative. Over the years, he progressively acquired plots of vines and expanded his father’s vineyard, which went from 1.5 hectares in 1950 to a little more than 10 hectares today. We are very proud to be following in his footsteps since 2014.
Village: Lansac
Total surface of the vineyard: 10,5 hectares
Type of soils: Mainly sandy silt with a small proportion of clay in the Comps Gauriac and Bayon district sand mainly clay-limestone and sandstone with sandy silt in the Lansac district.
Blend of grape varieties: 85 % Merlot, 10 % Cabernet Franc and 5% Malbec
Wine vinification: Yeasting, pumping over twice a day, adapted to suit the structure of the wine. Temperatures maintained at 24°C for gentle maceration.
Tasting notes: Intense crimson color. The nose evokes a powerful terroir in which the grapes grow to full maturity. The attack in the mouth is frank with pronounced tannins; the palate then opens up with aromas of juicy, freshly picked strawberries. The finish brings notes of toast and butter.
Wine and Food pairing: Grilled white meats
CHÂTEAU MOULIN DES BLAIS – COTES DE BOURG – ROUGE – 2019
Awarded Gold by Singapore Newspaper
The farm has been in the same family since the 17th century. Our ancestors were millers. The polyculture and livestock have evolved over generations. The vineyard has gradually taken over other productions that were stopped in the 90s. In 2014, I took over the farm and converted to it to organic farming.
Village: Saint Christoly de Blaye et Teuillac Total area of the vineyard: 26 hectares
Soils Type: Clay-silt, sandy, clay-limestone
Blend of grape varieties: 60 % Merlot, 30 % Cabernet Sauvignon, 10% Malbec
Vinification and aging: Vinification and traditional breeding in stainless steel, concrete and fiber tanks.
CHÂTEAU MOULIN DES RICHARDS – COTES DE BOURG – ROUGE – 2019
Awarded Gold by Singapore Newspaper
Wine has been a passion for my family since 1772. Our ancestors were winegrowers and cultivated some of the historical plots in the vineyard that still exist today. In 1956, my father combined his parents’ plots with those belonging to his wife to create Moulin des Richards. I enjoy recalling that the 70 hectares vineyard we now have covered only 4 hectares at the time. I joined in 1980, and upon finishing my winemaking studies, I took over in 1998. With the highest respect for longstanding family traditions, I have equipped the estate with modern oenological techniques. Since 2010 my son Damien has continued the family winegrowing vocation by joining me, bringing fresh new ideas born from his experience throughout the world.
Village: Mombrier
Total surface of the vineyard: 70 hectares
Type of soils: Clay-limestone with some gravel deposits
Blend of grape varieties: 80 % Merlot, 10 % Cabernet Sauvignon and 10
% Cabernet Franc
Wine vinification: Yeasting, several small pumping over operations and delestage adapted to suit the structure of the wine. Oxygen added as required. Thermoregulation. Aged in cement and stainless steel vats.
Tasting notes: A dark red in color, almost black. The nose opens with notes of grilled almond and hazelnut. Intense, rich palate, right sweetness, ample in the mouth with some wild tannins which escape from the general roundness. An excellent long finish.
Wine and Food pairing: Shoulder of lamb.
CHÂTEAU SIRAC CUVÉE CANTEGRIT – COTES DE BOURG – ROUGE – 2019
Awarded Gold by Singapore Newspaper
The vineyard is owned by the Faux Family since 1886 (5th generation), and the Bousseau family have been farmers there. Sirac is the name of a locality where the farm is located which appear on the royal plans of Belleyme, a map that dates back to 1789, as well as the locality Cantegrit (cricket songs in Gascon) on the commune of Prignac and Marcamps.
Village: Prignac et Marcamps
Total surface area of vineyard: 10 hectares
Soil type: Clay and limestone
Blend of grapes: 80% Merlot and 20% Cabernet Sauvignon
Vinification and maturing: Stainless steel vats, long maceration.
Tasting notes: The color is a deep and intense purple. The aroma opens to crisp fruit. This full bodied wine has notes of fresh herb and tart red fruits that lead to a toasty woodiness and lengthy finish.
Food and wine pairing: Beef fillet
CHÂTEAU DES ROCHERS – CASTILLON COTES DE BORDEAUX – ROUGE – 2018
Awarded Gold by Singapore Newspaper
Patricia Aroldi’s family cultivated the vines at Château Rochers Bellevue for three generations taking the utmost care to express the full subtlety of Castillon Côtes de Bordeaux wines. Guided by her family passion, it was natural to take over the helm from father with Patricia Aroldi companion, Lilian. The vines situated on clay-limestones lopes extend beyond the Saint-Emilion hillside plots. Since 2003, they have practiced biodynamic winegrowing convinced of its benefits for our grapes.
Village: Belves de Castillon
Total surface of the vineyard: 14 hectares
Type of soils: Clay-limestone
Blend of grape varieties: 84 % Merlot, 16 % Cabernet Franc
Wine vinification: Destemming, manual sorting followed by fermentation. Macerated for 3 to 6 weeks. Temperatures controlled by thermo-regulation. No inputs added, apart from SO2 if necessary.
Tasting notes: Bright, deep garnet in color. The nose evokes underbrush in the autumn. The palate is powerful, with aromas of very ripe fruit accompanied by delicate notes of cedar. This biodynamically produced wine encapsulates the exceptional Castillon terroir, leaving room for nature. A natural wine without technological artifice.
Wine and Food pairing: Shoulder of mutton.
CHÂTEAU TOUR D’HORABLE – CASTILLON COTES DE BORDEAUX – ROUGE – 2019
Awarded Gold by Singapore Newspaper
In 2008, I joined the family estate and founded a company under the family name to perpetuate the know-how built over five generations of winemaking. Château Tour d’Horable belonged to my grandfather, who came from a family of coopers (French barrel manufacturers). But the family tree is extensive at Château Tour d’Horable, since it includes generations of families of current employees. A true family business! The wines we craft together are expressive and authentic, just like our soil and our winegrowers.
Village: Castillon la Bataille
Total surface of the vineyard: 6,5 hectares
Type of soils: Clay-limestone
Blend of grape varieties: 90 % Merlot, 10 % Cabernet Franc
Wine vinification: The juice is cold-racked. Temperatures are kept at 25°C during alcoholic fermentation with cap punching for gentle extraction. Maceration for three weeks and running off. Aged in thermo regulated stainless steel vats.
Tasting notes: The color is deep; the aroma is a delicate combination of caramel, vanilla, and intense fruit. The palate is clean with firm tannins, nuanced with crushed blackcurrant for a long elegant finish. This is a well-crafted wine by an expert winemaker.
Wine and Food pairing: Grilled white meats
CHÂTEAU THOMAS – FRANCS COTES DE BORDEAUX – ROUGE – 2018
Awarded Gold by Singapore Newspaper
David Labatut’s family has run the estate for four generations. He is very proud to be able to perpetuate the family know-how and to think that thier vineyard has grown from 4 to 23 hectares! They maintain impeccably high standards in managing the vines to offer quality wines and ensure that tasting them is a guaranteed pleasure.
Village: Saint Cibard et Lussac
Total surface of the vineyard: 23 hectares
Type of soils: Clay-limestone
Blend of grape varieties: 70 % Merlot, 20 % Cabernet Franc and 10 % Cabernet Sauvignon
Wine vinification: Cold maceration according to grape quality. A slow start to alcoholic fermentation with pumping over twice a day. Three weeks’ gentle maceration at a temperature of 22°C. Aged in cement vats.
Tasting notes: Deep color with garnet tints. Open on the nose. The palate has a rich tannic structure with aromas of generous, fresh summer berries. Well-balanced, it is crafted with finesse to make a lively, accessible wine.
Wine and Food pairing: Grilled white meats
CHÂTEAU TIFFRAY – LUSSAC SAINT EMILION – ROUGE – 2019
Awarded Gold by Singapore Newspaper
Village: Lussac
Total surface area of vineyard: 9 hectares
Soil type: Clay and limestone
Blend of grapes: 70% Merlot, 20% Cabernet Franc and 10% Cabernet Sauvignon
Vinification and maturing: Maceration between 25 and 30 days. Stainless steel and concrete vats. Thermostatically regulated installation.
Tasting notes: The color is bright, the very open nose displays lovely freshness, and the palate opens with a direct attack before well-integrated and elegant tannins take over. It is bound together by great sweetness and volume in the mouth. The style is velvety with remarkable balance.
Food and wine pairing: Red meats
CHÂTEAU LAGRANGE DES MAUBERTS – SAINTE FOY COTES DE BORDEAUX – ROUGE – 2019
Awarded Gold by Singapore Newspaper
At a very young age, Christophe Porcher learned to love and respect the soil, alongside his “spiritual” father, who was one the first organic winegrowers during the late 1970s. Christophe Porcher continued to develop and learn more about organic wine growing and winemaking through numerous placements in various vineyards located in Beaujolais, Médoc, Languedoc, and the Loire. Driven by the idea of setting up his own business, in 2011 and became the owner of a 5.5-hectare vineyard to the south of Sainte-Foy-La- Grande that He reorganized and expanded years later to 10.5 hectares and more extensive cellar.
Village : Les Lèves-et-Thoumeyragues
Total surface of the vineyard: 10,5 hectares
Type of soils: Silt, clay and sand with a large part of the vineyard being clay-limestone soil
Blend of grape varieties: 50 % Merlot, 30 % Cabernet Sauvignon and 20 % Cabernet Franc
Wine vinification: Vinified without sulfites. Minimum air contact during the process. Oxygen added in homeopathic form during fermentation if required. Three weeks’ fermentation. Malolactic fermentation.
Tasting notes: The color is a dazzling deep crimson. Alluring aromas of ripe grapes; full-bodied wine with savory mouth-drying tannins. This organic wine is sure to please.
Wine and Food pairing: Roast beef
CHÂTEAU LES AUBIERS – BORDEAUX – ROSE – 2019
Awarded Silver by Singapore Newspaper
Jean-François Reaud love for wines and their delicacy and complexity and His very passionate about the Right Bank. In 1980 He therefore had not the slightest hesitation in taking over the helm of the estate created by my great-grandfather in 1904, and was proud to do so. When he took on the estate it had also started to grow other crops, and the vines covered only 7 hectares. Jean-François Reaud returned it to its original purpose and restructured, modernised and extended it; today it covers 81 hectares. Jean-François Reaud is very sensitive to environmental issues and He also own Château Les Aubiers which has 25 hectares of vines, organically farmed since 2011.
Location : Saint Aubin de Blaye
Vineyard surface : 25 hectares
Soils : Sandy gravel
Blend of grape variety : 80 % Merlot, 15 % Cabernet Sauvignon, 5 % Malbec
Wine-making process : Cold maceration according to grape quality. A slow start to alcoholic fermentation with pumping over 2 or 3 times a day followed by delestage. Three weeks’ gentle maceration at a temperature of 22°C. Aged in cement vats.
Tasting comments : A beautiful deep colour with purple glints. The ripe, intensely fruit-driven nose is emphasised by spicy, woody notes. On the palate, the frank attack softens with well-integrated tannins. An expression of ripe fruit is underpinned with freshness. Velvety and pleasant in style, with great generosity.
Wine pairings : Chicken with spices
LA CLOSERIE SAINT VINCENT – BORDEAUX – ROSE – 2019
Awarded Silver by Singapore Newspaper
Village: Soussac (Entre-deux-Mers)
Total surface area of vineyard: 23.5 hectares
Soil types: Clay and limestone
Blend of grapes: 60% Merlot, 20% Cabernet Sauvignon and 20% Cabernet Franc.
Wine vinification: Vinification by direct pressing with a pneumatic press, temperature regulated between 16 and 18°C during fermentation, which lasts from 2 to 3 weeks. Clarification followed by filtering.
Tasting notes: The color is pale against a very light bright pink. The nose is bursting with notes of tart candy; the palate is supple and fresh, marked by pear aromas. Altogether it is generous, extremely thirst- quenching, and very drinkable. A true pressed rosé made to perfection.
Wine and food pairing: Marinated chicken skewers.
CHÂTEAU MOULIN DE VIGNOLLE – BORDEAUX – BLANC – 2019
Awarded Silver by Singapore Newspaper
Like many wine estates, Château Moulin de Vignolle is passed on from a family inheritance. My uncle operated the vineyard when my parents, my sister, and I joined the estate. In 2004, I became the owner, and today the vineyards are planted among 28 hectares, of which 20 hectares are red varieties, and 8 hectares are white varieties. This profession requires energy and hard work, but there is nothing else I would rather do.
Village: Pleine Selve
Total surface of the vineyard: 28 hectares
Type of soils: Sandy gravel and clay-silt
Blend of grape varieties: 80 % Merlot, 20 % Cabernet Sauvignon
Wine vinification: Fermentation for 10 days then maceration for 3 weeks. Aged in vats for 6 to 12 months.
Tasting notes: A deep garnet color with purple glints. Inviting aromas of dark berries with spicy notes. The palate offers the same aromatic notes with subtle woodiness and silky-smooth finish.
Wine and Food pairing: Roasted white meats
CHÂTEAU LES REUILLES – BORDEAUX – ROUGE – 2019
Awarded Silver by Singapore Newspaper
The family history dates back to 1910, when the dangerous situation in Italy forced my grandfather to leave his native lands and settle in Bordeaux. Generations later, the property stayed in the family and vineyards expanded reaching 50 hectares which today are growing 5% red grape varieties and 15% Sauvignon Blanc.
Village: Ste Foy
Total surface area of vineyard: 50 hectares
Soil type: Silty clay
Blend of grapes: 50% Merlot, 38% Cabernet Sauvignon, 10% Cabernet Franc and 2% Malbec
Win vinification: Traditional vinification in stainless steel vats using new skin maceration techniques for whites and rosés, and sometimes thermo vinification for reds (around 10% of production).
Tasting notes: Vivid deep purple color. Rich, open, fruit-filled nose.
On the palate, a harmonious balance of succulent ripe red fruit and woody notes of a high-quality wine.
Food and wine pairing: Chocolate desserts and red meats
MARQUIS DE TALANDIER – BORDEAUX – ROUGE – 2019
Awarded Silver by Singapore Newspaper
Blend of grape varieties: 85% Merlot, 15% Cabernet Sauvignon
Winemaking process: Pumping over and delestage during alcoholic fermentation, perfect control of temperatures. Racking after malolactic fermentation followed by aging in concrete vats and stainless tanks.
Tasting notes: The garnet color is still young. Pleasant fruity nose. Smooth and fresh on the palate. A very harmonious and easy to drink Bordeaux.
Wine pairings: grilled beef.
CHÂTEAU HAUT CORMIER – BORDEAUX SUPÉRIEUR – ROUGE – 2019
Awarded Silver by Singapore Newspaper
As passionate about wine as my great-grandfather, in the 1980s I took over the family estate founded in 1904 and called at the time Le Cormier. With a desire to continue producing quality wines, I have bought new plots and restructured the entire vineyard, massively replanting the finer grape varieties and modernising the cellars. I’m proud to continue writing the history of this family estate, which I have renamed Château Haut Cormier to give it the recognition that it merits.
Location : Saint Aubin de Blaye
Vineyard surface : 13 hectares
Soils : Sandy gravel
Blend of grape variety : 95 % Merlot, 5 % Cabernet Sauvignon
Wine-making process : Traditional vinification, barrelling, maceration prior to fermentation if possible, alcoholic fermentation with pumping over, running off.
Tasting comments : A pretty colour with deep purple glints. A subtle nose with fresh fruit and woody and spicy aromas, some amylic notes. The palate is appealing for its pleasant tannins, its fruit, its generous fleshiness. The whole is well integrated, harmonious, with a beautifully fresh, fruity finish.
Wine pairings : White meats with sauce.
CHÂTEAU PLAIZIRS CUVÉE PRESTIGE – COTES DE BOURG – ROUGE – 2018
Awarded Silver by Singapore Newspaper
We had been established at Château Haut Landon for almost a decade when in 1997 we decided to take over from our parents at Château Plaizirs. They had owned the estate since 1981 and planted the whole vineyard. Their skills were very traditional: my father even aged his wines in huge barrels called foudres. After taking over, we have expanded and modernised the estate. Today it covers 38 hectares and we have set up our storage and vinification cellars there.
Location : Mazion
Vineyard surface : 5 hectares
Soils : Clay-limestone for the most part with some plots with gravel deposits
Blend of grape variety : 90 % Merlot, 10 % Malbec
Wine-making process : Cold maceration for 3-4 days prior to fermentation. Turbo-punching of the cap for gentle extraction. Length of maceration adapted according to the year. Aged in cement and stainless steel vats.
Tasting comments : Intense colour with purple glints. The nose, with a highly concentrated aroma of fresh blackcurrant is very powerful. This continues on the palate, well structured and supple with delicate balance. The finish is clean and dominated by fresh summer berries. This unconventional style is very appealing.
Wine pairings : Meats in sauce.
Awarded Gold by Singapore Newspaper
LBBL2019 – BLAYE COTES DE BORDEAUX – BLANC – 2019
LCCB2019 – CASTILLON COTES DE BORDEAUX – ROUGE – 2019
LBCBR2019 – BLAYE COTES DE BORDEAUX – ROUGE – 2019
LPSE2018 – PUISSEGUIN SAINT EMILION – ROUGE – 2018
LSE2019 – LUSSAC SAINT EMILION – ROUGE – 2019
LCB2019 – COTES DE BOURG – ROUGE – 2019
LFCDB2019 – FRANCS COTES DE BORDEAUX – ROUGE – 2019
Awarded Silver by Singapore Newspaper
LCCB2018 – CASTILLON COTES DE BORDEAUX – ROUGE – 2018
LFCDB2018 – FRANCS COTES DE BORDEAUX – ROUGE – 2018
LG2018 – GRAVES – ROUGE – 2018
LBSR2019 – BORDEAUX SUPÉRIEUR – ROUGE – 2019
LBB2019 – BORDEAUX – BLANC – 2019
LBRO2019 – BORDEAUX – ROSE – 2019
Interview of Mr. Jean-François Reaud – Director of the Company
Question 1: Do you already export to Singapore ? If yes, where ? If no, what type of importers & distributors are you looking for in Singapore ?
We already export to Singapour. Our clients are FDH SINGAPORE, HOCK TONG BEE LIMITED, WINE TRADE ASIA PTE LTD.
Question 2: What is the most unique and qualitative part of your products, different from competitors ?
We received multiple golden medals, we propose organic and without sulphite wines. We are certified « Vignerons Indépendants » (independant winemakers). We will be certified Fair For Life (Ecocert) as of september 2020 (fair remuneration of our winemakers, 3-year contracts, quality charter, environmental awareness and effort).
Question 3: When did you start to export your brand worldwide, and what is your development plan for the next years ?
Export has been accounting for 50% of our sales for 10 years. Development plan : 30% Japon, 20% Chine, 10% other asian countries, 30% USA, 10% Europe.
Thank you Mr. Jean-François Reaud for your time and answers !
For more information about Vignobles Gabriel & Co and to see more of their wines please CLICK HERE:
Feel Good Company ApS : RATION Food Bars, The Better Bite
RATION is a best friend on busy days where low blood sugar threatens to destroy the good mood and increases the risk of bad decisions and results. The food bars are real snack meals, full of slowly released energy ensuring long lasting satiety, and easy to take anywhere on the go.
When the blood sugar is at its low in the afternoon, even small challenges may seem difficult. It is not far from irritation to frustration, and suddenly calorie and sugar-containing bars and other quick solutions seem tempting and necessary to avoid a sugar crash. But instead of falling for unhealthy sugary temptations, many look for a healthier snack. In contrast to candy and chocolate, RATION provides stable blood sugar and no hot-headed responses. RATION food bar is not a sugar snack or choc bar – but a solid and sensible little snack that keeps the brain sharp and frustration at bay.
A food snack – what is it?
RATION is a food snack because it is created as an easy, in-between meal, not just a snack that causes the stomach to rumble again and send blood sugars sky high. It is a natural product that ensures satiety, stable blood sugar and good nutrition, without compromising taste. The rough and slightly uneven consistency is due to the content of whole grains, making it necessary to chew the food bar for a reason: Thorough chewing activates the digestive system and sends a full-up message to the brain, making RATION a better bite for the body. RATION is based on the New Nordic Nutrition recommendations (NNN), with a good distribution of nutrients, focusing on fruit and vegetables, whole grains, fiber, protein and healthy Omega3 fatty acids. No artificial additives, only pure natural ingredients.
Developed by dietitian
The bars are developed by professional dietitians and athletes, who has drawn on longstanding experience and extensive knowledge of nutrition. The goal was to create a healthy and nutritious solution that supports the New Nordic Nutrition recommendations (NNN) – without being boring. In total, there are six flavours in the series: Ginger amp; Mild Chili; Beetroot, Carrot amp; Lemon; Apple & Rhubarb; Apple amp; Cinnamon Mint & lime and the most popular with Mango, Passion amp; Apple.
New: Delicious mango with a bite in
The most popular member of the RATION family sends thoughts and taste buds on journeys to the Caribbean. The sweet exotic mango and passion fruit are complemented by the whole apple, found in all the RATION food bars in the form of both purée and apple pieces. For the same reason, the food bar counts as one of the pieces of fruit and veg a day. The bar is filled with whole oat kernels, which ensures good fibers, and finally it is coated with yogurt that gives the taste that last delicious sparkle.
RATION bars are the only ones that is based on one whole Grannyt Smith apple in each bar. This in combination with 20% of fibers from whole oats, which in combination gives consumers the benefit of a long satiety and stable blood sugar.
Very recently, Feel Good Company ApS has joined Singapore Taste Awards 2020 and RATION Food Bars won Gold Medal in this prestigious competition.
Interview of Mr. Tommy Lade Christensen – Chief Sales Officer
Question 1: Do you already export to Singapore ? If yes, where ? If no, what type of importers & distributors are you looking for in Singapore ?
At the moment we work with Asia out of Japan where we have a local office (RATION Japan Ltd.). At present we do not have any export to Singapore, but we are very much open to discuss corporations with food importers and retailers working in the convenience, retail and travel retail industries.
Question 2: What is the most unique and qualitative part of your products, different from competitors ?
RATION bars are the only ones that is based on one whole Grannyt Smith apple in each bar. This in combination with 20% of fibers from whole oats, which in combination gives consumers the benefit of a long satiety and stable blood sugar.
Question 3: When did you start to export your brand worldwide, and what is your development plan for the next years ?
We startet our export business back in 2018, and today we are working with partners in UK, Germany, Japan and USA.
For more information about Feel Good Company ApS please CLICK HERE:
Contact Mr. Tommy Lade Christensen @ sales@feelgoodcompany.dk
Heineken: ‘In this very volatile world, the Heineken brand is again demonstrating its strength’
Consumers are turning back to brands they know and trust as a result of the coronavirus pandemic – and that’s particularly true for brand Heineken, says the brewer.
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