“Vignobles Gabriel & Co is the story of a shared family passion, crystallised in a bold common venture. Through its new approach to the wine trade, Vignobles Gabriel & Co is promoting the Right Bank and its treasures.
A daily commitment, orchestrated by a dedicated team.”
The Domaine du Grand Moulin at Saint Aubin de Blaye was created in 1904 by Gabriel Bruneteau. His incomparable love for wine and people saw him elected mayor in 1921 as Vignobles Gabriel & Co began operations.
Three years after his death, Vignobles Gabriel & Co. have gotten into a sort of identity crisis as it has expanded into grain and livestock farming. The vineyards remained, although a lot has changed, planting Ugni Blanc solely, ingredient to producing dry white wines and Cognac. It was only four generations later when Vignobles Gabriel & Co found its way back to its core.
The estate was inherited in 1985 by Gabriel Bruneteau’s great great grandson Jean François Reaud. To prolong the family’s legacy he modernized the seven hectare vineyards.
The estate, covering 25 hectares, was called Château Le Grand Moulin by the end of the 1990’s. JeanFrançois Reaud used the name Château Les Aubiers in 2011 for a property of 81 hectares devoted to traditional agriculture.
To be able to respond to consumer demand, Jean-François Reaud made partnership with neighboring estates to enable Right Bank Wine’s distribution and promotion. Convinced of the benefits of working hand in hand with dependable partners, he eyes their wines’ success.
Very recently, Vignobles Gabriel & Co. has joined Business News Japan Wines, Spirits and Beers Competition and won numerous awards. Here are the list of wines that won in this competition:
CHÂTEAU TERTRE DE LAUNAY – ENTRE DEUX MERS – BLANC – 2019
Awarded Gold by Business News Japan
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 – ROSE – 2019
Awarded Gold by Business News Japan
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.
LA CLOSERIE SAINT VINCENT – BORDEAUX – BLANC – 2019
Awarded Gold by Business News Japan
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 MOULIN DES VIGNOLLE – BORDEAUX – BLANC – 2019
Awarded Gold by Business News Japan
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 SAINT SAUVEUR DUPLESSIS – BORDEAUX – ROUGE – 2019
Awarded Gold by Business News Japan
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 LES FERMENTEAUX – BORDEAUX – ROUGE – 2019
Awarded Gold by Business News Japan
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 Business News Japan
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.
MARQUIS DE TALANDIER – BORDEAUX – ROUGE – 2019
Awarded Gold by Business News Japan
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.
SEIGNEUR DE LA TOUR – BORDEAUX – ROUGE – 2019
Awarded Gold by Business News Japan
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 Business News Japan
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 Business News Japan
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 CORMIER – BORDEAUX SUPÉRIEUR – ROUGE – 2019
Awarded Gold by Business News Japan
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.
Wine pairings : White meats with sauce.
CHÂTEAU HAUT LANDON – BORDEAUX SUPÉRIEUR – ROUGE – 2019
Awarded Gold by Business News Japan
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 Business News Japan
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 HAUT LA GARDE – BLAYE COTES DE BORDEAUX – ROUGE – 2019
Awarded Gold by Business News Japan
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 Business News Japan
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 Business News Japan
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 Business News Japan
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 Business News Japan
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 Business News Japan
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 LUSSAN – BLAYE COTES DE BORDEAUX – ROUGE – 2019
Awarded Gold by Business News Japan
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.
CHÂTEAU MOULIN DES BLAIS – BLAYE COTES DE BORDEAUX – ROUGE – 2019
Awarded Gold by Business News Japan
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 SUBILAUX – BLAYE COTES DE BORDEAUX – ROUGE – 2019
Awarded Gold by Business News Japan
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 Business News Japan
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 Business News Japan
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 MOULIN DE GAURIAC – COTES DE BOURG – ROUGE – 2019
Awarded Gold by Business News Japan
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 RICHARDS – COTES DE BOURG – ROUGE – 2019
Awarded Gold by Business News Japan
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 Business News Japan
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 Business News Japan
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 Business News Japan
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 Business News Japan
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 Business News Japan
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 Business News Japan
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 Business News Japan
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.
Wine pairings : Chicken with spices.
CHÂTEAU MOULIN DE VIGNOLLE – BORDEAUX – ROUGE – 2019
Awarded Silver by Business News Japan
Like many wine estates, Château Moulin de Vignolle comes 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 I cultivate 28 hectares of vines, of which 20 are planted to red varieties and 8 are planted to white. This profession requires energy and hard work, but I couldn’t do anything else!
Wine pairings : Roast white meats.
CHÂTEAU LES REUILLES TODESCO – BORDEAUX – ROUGE – 2019
Awarded Silver by Business News Japan
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.
CHÂTEAU LUSSAN – BORDEAUX – ROUGE – 2019
Awarded Silver by Business News Japan
The Château’s history goes back to the Middle Ages, but vines and wine have always been part of the estate. The winegrowing property first belonged to the monks of one of the region’s most important abbeys, before passing into 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 traditions and pay great attention to the quality of our wines, which since 1876 have often won awards at Bordeaux and Paris shows.
Wine pairings : Unmatured goat’s cheese.
CHÂTEAU MALLARD LES ROUSSEAUX – BORDEAUX SUPÉRIEUR – ROUGE – 2019
Awarded Silver by Business News Japan
Food & wine pairing: Red meat and cheese.
CHÂTEAU LES GRAVES DU CHAMP DES CHAILS – BLAYE COTES DE BORDEAUX – ROUGE – 2019
Awarded Silver by Business News Japan
CHÂTEAU MALLARD LES ROUSSEAUX – BLAYE COTES DE BORDEAUX – ROUGE – 2019
Awarded Silver by Business News Japan
Wine pairings : Grilled beef.
CHÂTEAU POUYAU DE BOISSET CUVÉE RÉSERVE – BLAYE COTES DE BORDEAUX – 2019
Awarded Silver by Business News Japan
Patricia Beunard settled at Pouyau de Boisset in 2002 with her husband. she was 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.
Wine pairings : Shoulder of lamb.
CHÂTEAU LES AUBASTONS – COTES DE BOURG – ROUGE – 2019
Awarded Silver by Business News Japan
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 DES BLAIS – COTES DE BOURG – ROUGE – 2019
Awarded Silver by Business News Japan
The farm is in the same family since the 17 th century. Our ancestors were millers. Polyculture and breeding have evolved over the generations. The vine has gradually gained the upper hand over the other productions which were stopped in the 90s. I took over the operation in 2014 and converted it to organic farming.
Awarded Gold by Business News Japan
LE2M2019 – ENTRE DEUX MERS – BLANC – 2019
LBB2019 – BORDEAUX – BLANC – 2019
LBR2019 – BORDEAUX – ROUGE – 2019
LBCBR2019 – BLAYE COTES DE BORDEAUX – ROUGE – 2019
LCB2019 – COTES DE BOURG – ROUGE – 2019
LCCB2019 – CASTILLON COTES DE BORDEAUX – ROUGE – 2019
LFCDB2018 – FRANCS COTES DE BORDEAUX – ROUGE – 2018
LFCDB2019 – FRANCS COTES DE BORDEAUX – ROUGE – 2019
LSE2019 – LUSSAC SAINT EMILION – ROUGE – 2019
LG2018 – GRAVES – ROUGE – 2018
LBRO2019 – BORDEAUX – ROSE – 2019
Awarded Silver by Business News Japan
LBSR2019 – BORDEAUX SUPÉRIEUR-ROUGE – 2019
LBBL2019 – BLAYE COTES DE BORDEAUX – BLANC – 2019
LCCB2018 – CASTILLON COTES DE BORDEAUX – ROUGE – 2018
LPSE2018 – PUISSEGUIN SAINT EMILION
Interview of Mr. Jean-François Reaud – Director of the Company
Question 1: Do you already export to JAPAN ? If yes, where ? If no, what type of importers & distributors are you looking for in JAPAN ?
We export all around Japan and mostly in Tokyo and Osaka.
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. The USA is our 1st market, then comes Japan in 2nd. We plan to develop a premium range in Japan in the future.
Thank you Mr. Jean-François Reaud for your time and answers !
For more information about Vignobles Gabriel & Co. visit their website HERE:
