Peuch & Besse

Domaine Coulange – Cuvée Bergoïata

 

“The Mediterranean climate, our vineyard’s geological setting and the work done by our team both in the vines and cellar allow us to produce elegant and fruity wines, full of freshness and minerality.”

Christelle Coulange, winemaker

Domaine Coulange Cuvée Bergoïata
AOC COTES DU RHONE ROUGE

Wine of the month – September 2018 – Château La Picherie, AOC Montagne Saint-Emilion

Rodolphe Guimberteau,

winemaker

I am a nurseryman, meaning I create vine stocks and sell them to other winegrowers so that they can use them in their vineyard, that’s the very first step. It’s also the story of an union between Merlot, the grape variety, and the terroir, the clay-limestone soil of the Saint-Émilion region, which gives us a very intense,deeply coloured wine with a silky, elegant, almost creamy taste.

Château Haut Bastor

The winemaker,
Pascal Maurin
talks about his wine:

“We put unstinting care into tending our vines so that to obtain grapes of impeccable quality and are able to offer wines in our own image”

 


 

Cavalier de la Méditerranée

“Le climat méditerranéen, la situation géologique ainsi que le travail effectué dans les vignes et en cave nous permet d’obtenir des vins élégants et fruités, empreints de fraicheur et de minéralité.”
Gabriel Ruetsch, vigneron”

Wine of the month august 2018 – Emotion de Provence, Coteaux Varois

The winemakers,
Gilles Baude,
talks about their wine:

“Our Emotion de Provence is produced on the calcareous clay terroir of the Issole plateau. The geology and geography is conducive to the ripening of the grapes. All those elements combine to make it a most enjoyable wine that can be drunk with friends on any occasion.”

Emotion de Provence
Coteaux Varois en Provence

65% Grenache 20% Syrah 15% Cinsault
Tasting pink marble color. Elegant and refined nose. Notes of citrus and strawberries but also amylic notes. Fresh and generous on the palate, with just a hint of sweetness and notes of peach and grapefruit.
A perfect match for grilled fish and exotic food
Serve at : 10-12°C (50-55°F)
Ageing potential :2 years

TRAINING SETUR

Nice place, nice people, could we ask for more ?

TRAINING KING POWER BANGKOK

Warm welcome, enthousiastic team and many graduates ! Jean-Christophe thanks all the particpants for this fisrt successful training in Bangkok.