Rauzan

CHATEAU ROUQUETTE – BORDEAUX RED AOC

Location: A 27 acre Chateau owned by the Duverge Family in Saint Vincent de Pertignas (Gironde)
Soil: Clay and Limestone
Wine: 70% Merlot     30% Cabernet Sauvignon
Alcohol: 12.5% by Vol.
Tasting Notes: Fresh fruit aromas, lightly oaked, a pleasant, well-balanced wine.
Vinification: The majority of this wine is vinified using traditional Bordeaux methods of fermenting the grape varieties separately for
two weeks in temperature controlled vats at 84° Fahrenheit. The balance is made using the best of modern technology, we cold ferment 20% of this wine at 55° Fahrenheit to retain the fresh fruit expression of the grapes. After undergoing malolactic fermentation, the wine is blended and allowed to mature before bottling.


CHATEAU CHARRON – BORDEAUX WHITE AOC

Location: Bordeaux grapes selected from vineyard plots with the most potential for the expression of fresh fruit.
Soil: Clay and Limestone
Wine:  46% Sauvignon Blanc  46% Semillon  8% Muscadelle
Alcohol: 12% by Vol.
Vinification: Upon harvest, the grapes go into a period of maceration to extract the maximum flavor. After that the fermentation takes place on fine lees.


CHATEAU CHARRON – BORDEAUX RED AOC

Location: Bordeaux grapes selected from vineyard plots with the most potential for the expression of fresh fruit.
Soil: Clay and Limestone
Wine:  60% Merlot   40% Cabernet Sauvignon
Alcohol: 12% by Vol.
Vinification: Bordeaux Traditional winemaking methods. The wine varietals are kept separated. Fermentation is done at a temperature of 30°C in stainless steel tanks equipped with micro bubble system and thermo-regulated. The wines are also aged in stainless steel tanks.

 


GRAND LOUIS BORDEAUX AOC RED

Location: Bordeaux grapes selected from vineyard plots with the most potential for the expression of fresh fruit.
Soil: Clay and Limestone
Wine: 60% Merlot   40% Cabernet Sauvignon
Alcohol: 12.5% by Vol.
Vinification: In order to preserve the fresh fruit flavors from the grapes, a portion of this wine is fermented and microoxygenated in stainless steel vats at low temperature. After malolactic fermentation, the wine is then blended with selections that are vinified traditionally.


GRAND LOUIS BORDEAUX ROSE AOC

Location: Bordeaux grapes selected from vineyard plots with the most potential for the
expression of fresh fruit.
Soil: Clay and Limestone
Wine: 87% Cabernet Franc   13% Merlot
Alcohol: 12% by Vol.
Vinification: In order to preserve the fresh fruit flavors from the grapes, a portion of this wine is fermented and micro-oxygenated in stainless steel vats at low temperature.


GRAND LOUIS BORDEAUX AOC WHITE

Location: Bordeaux grapes selected for highest varietal expression of Sauvignon Blanc.
Soil: Clay and Limestone
Wine: 75% Sauvignon Blanc  25% Semillon
Alcohol: 12% by Vol.
Vinification: The fresh, fruity characteristics of the grapes are maintained in this wine by utilizing cold maceration at 55 degrees in stainless steel vats, followed by temperature controlled fermentation on the lees.


CHATEAU HAUT MAZIERES

Location: This Chateau has 52 acres of vineyards and is owned by Christian Vazelle since 1971.
Soil: Clay and Limestone
Wine: 65% Merlot, 20% Cabernet Sauvignon, 15% Cabernet Franc
Alcohol: 12% by Vol.
Vinification: After the harvest, the grapes are pressed and fermented in temperature controlled stainless steel tanks using a micro oxygenation system. The wine is then aged in French oak barrels for 7 to 12 months before bottling.
Tasting Notes: This wine has a fine, fruity nose with flavors of red berries, vanilla beans and sweet plums.