Wines Tree

WINEMAKING
An original blend of three grape varieties from two different French regions offering a exquisite effect: The freshness and elegance of a Merlot & Colombard from Gascony, blended with a generous sunny Syrah from Languedoc that reveals fruity and silky notes.

TASTING NOTES
If you dare explore further from the tradition, try this Baron Maxime ‘‘French Romance Rosé’’, as we love to present you with eclectic blends: an ‘affordable luxury’.
Fruity notes of cherry, strawberry and raspberry, with an acidulous mouth on the attack and a suave ending. Freshness and elegance!
Perfect on its own, for a friendly aperitif, or pair with hearty salads, barbecued meats or grilled fish.

WINEMAKING
Yields are kept low and grapes are all harvested by hand softly to prevent any oxidation before pressing.
The average yield is limited to 50hl/ha. The harvest is exclusively manual. This Baron Maxime has a temperature controlled vinification.
Follows a « Méthode Traditionnelle » where a second fermentation takes place in the bottle. Aged on lees for 9 months.

TASTING NOTES
Its mousse is fine and persistent. The wine reveals delicate aromas of acacia with hints of peaches.
Soft and fresh on the palate, it displays a lovely creamy mouthfeel with a nice and creamy final.
It’s an ideal drink for aperitif (dry or in cocktail) or to accompany fish (trout) or seafood (crab, shrimp, crab).

WINEMAKING
Natural second fermentation in the bottle obtained by the ‘‘Méthode Traditionnelle’’ technique.
This Rosé is the product of a rigorous selection of the cuvees that will make the ‘‘champagnisation’’.
It has been aged for a minimum of 12 months, giving to the wine its fruitiness and complexity.

TASTING NOTES
Its bubbles are very fine thus perfect for special occasions, you can enjoy it cool at 6° to 9°C (42°F-48°F) as a perfect pairing to fresh fruit desserts.
Maximal cellaring is one year to keep all complexity and seduction of the wine.

WINEMAKING
- The Malbec from Minervois (Languedoc) undergoes traditional vinification to extract as much richness and complexity as possible.
- The Syrah brings black cherry notes and an expressive spicy final.

TASTING NOTES
A full-bodied red wine with an intense ruby color with purple hues.
A touch of Syrah (fruit and spices) gives an explosion of fruit flavors (plum and black cherry). Good balance between moderate tannin and pleasant acidity. The finish is fresh with hints of peppermint.
Perfect on its own for a friendly aperitif before barbecue. Or pair with most pasta, hearty pub food, cold cuts or seared tuna fish. Fabulous with a honey-roasted goat cheese salad.

WINEMAKING
Cabernet Sauvignon is harvested at the end of the harvest at its optimum maturity.
In the cellar, the grapes are immediately crushed and destemmed and then fermented with a long traditional maceration (about 3 to 4 weeks at a controlled temperature between 25 and 28°C), in order to extract color and tannins while favoring the freshness of the aromas and spices.
The wines are then aged separately in vats for several months with a final subtle woodage that takes place before bottling.

TASTING NOTES
This Cabernet-Sauvignon has dark colour with purple tints and aromas of mint, red fruits, ripe pepper, smoky and slightly toasted notes. Fleshy, gourmet, well-structured on the palate with lots of fruit.
This wine will be a good pairing with barbecue meat, spaghetti meat balls, pizza.

WINEMAKING
A traditional winemaking for both varietals, the Colombard has been left to mature on lees for over a month before blending.
This blend is carefully balanced to ensure that the Muscat doesn’t predominate.

TASTING NOTES
Slightly straw colored, with a hint of green tint; the French Romance Colombard-Muscat is distinguished by its fresh nose, its notes of pineapple, lychee and tropical fruits.
The mouth is very fresh and crispy, with a light finale of natural sweetness brought on by the Muscat. Great to sip on its own. Or to complement starters, onion/vegetable pizza, clam chowder or spicy mussels, or a plate of tangy cheeses.

WINEMAKING
The grapes are harvested at optimum levels of freshness and acidity. At the cellar reception, they are destemmed and directly pressed. The must of each varietal is clarified by settling at controlled temperatures, followed by the alcoholic fermentation at cold temperatures (approx. 16°C) for around 15 days. The malolactic fermentation is blocked, so as to keep all the freshness of the aromas and also a balanced level of acidity, important elements of quality for this rosé.

TASTING NOTES
Pale pink color with brilliant highlights. An explosive nose of sum- mer fruits (peach, apricot) with notes of white flowers. This rosé is refreshing in the mouth, with a good balance between acidity and smoothness. It has a very pleasant, fresh finish. This wine is great to sip on its own for a friendly aperitif! Or served with summer salads, white meats such as chicken, poultry or barbecued meats, seared fish and seafood with vegetable stir-fry.

WINEMAKING
Direct pressing and fermentation with temperature control – stirring of the dregs at the end of fermentation.

TASTING NOTES
A Sauvignon with pale yellow colour with green tints. On the palate, we find citrus fruit flavours (lemon, pomelo) and vegetable aromas (boxwood, jasmine).

WINEMAKING
Harvest begins when ripeness is optimal, at nighttime to keep the grapes’ freshness.
Immediately upon arrival at the cellar, these red varietals are pressed quickly and at a cold temperature to extract a very light rosé color. The must is fermented at low temperatures to maintain the freshness of the delicate aromas.

TASTING NOTES
Very clear, bright rosé color with light salmon pink hues. The nose shows delicate aromas of fresh white fruit, melon and peach, with notes of orange blossom. The mouth is fresh, round and delicate.
This rosé is great sipped on its own, or served with a fresh mozza- rella-tomato salad, salmon sashimi, grilled veal chops, or fresh mild cheeses.

WINEMAKING
The Pinot Noir is harvested at the very beginning of the harvest.
In the cellar, the destemmed grapes undergo a hot pre-fermentation maceration which favors the extraction of the color and is followed by a temperature-controlled fermentation at a low temperature (between 18 and 24°C), in order to keep all the freshness of the primary and secondary aromas.
The wines are then aged separately in vats for several months before bottling.

TASTING NOTES
A fresh and elegant Pinot Noir with aromas of raspberries and cher- ries. On the palate, it reveals soft and discret tannins.
It will be the perfect companion for your picnic, Milanaise veal, poultry or even a chocolate-cherry cake.