80% Colombard, 20% Gros Manseng 

Blend of Chenin Blanc, Chardonnay, Sauvignon Blanc, Sauvignon Gris

A wine with a delicious and fresh nose, a powerful bouquet of citrus and exotic fruits. The mouth is round, soft, then gives way to a fresh and harmonious finish. Enjoy with seafood, grilled fish or even as an aperitif

Blend of Cabernet Franc and Merlot

Balanced and fruity red wine 

50% Gros Manseng, 40% Courbu, 10% Petit Manseng 

75% Tannat, 25% Cabernet Franc. Ageing: 12 months in 400L barrels of 2 to 5 wines. 

37.5 cl Bottles (Half Bottle)

100% Malbec 

Crammed full of ripe blackberry and red autumnal fruit Petit Jammes offers a medium-bodied easily approachable palate. Vinified for a long time on the skins, and fermentation is rigorously temperature-controlled in order to preserve a maximum of fruit. The wine is then aged for 8-10 months in stainless steel vats. The resulting style is very much an expressive, exuberant fruit-forward rendition of Malbec. 

50% Gros Manseng, 20% Petit Manseng, 15% Petit Courbu, 15% Camaralet

Manual harvesting, indigenous yeast, 5 to 6 months aged on lies. Natural wine, non-filtered with golden colour. may through some deposit.

This young wine expresses notes of ripe fruit, white peach, the mouth is round and delicious, enhanced by a delicate pearling sensation due to the carbon dioxide from fermentation which brings astonishing freshness. 

This wine is ideal alone as an aperitif, it will brilliantly accompany tapas, seafood and spicy deli meats. 

75% Tannat, 25% Cabernet Franc. Ageing: 12 months in 400L barrels of 2 to 5 wines. 

55% Malbec 45% Cabernet Franc

Blend of Petit Manseng and Petit Corbu 

100% Malbec

92/100 Wine Enthousiast, 90/100 Wine Spectator 

A wine that is officially classified as Gran Vin Seigneur (based on a Cahors quality charter where the foundation is high density vine plantings and strictly low yields). Further quality orientated measures include late harvesting in order to obtain ripe, sculpted tannins, a winemaking protocol that includes long, slow barrel fermentation at low temperature followed by a lengthy barrel ageing.