TASTING NOTES

2015

75% Sauvignon Blanc and 25% Semillon

This wine was fermented in a cool temperature in stainless steel tanks and has matured on lees in tank and older oak barrels for 6-8 months.

The style of the wine is fruity, fresh and it has notes of citrus, peaches and white fruits. The crisp acidity is well balanced with wide fruity flavors.

This wine is a great aperitif but goes very well with aromatic and rich salads, such as French ”Salade Niçoise” or with goat cheese salads. Excellent wine also to be combined with seafood or fish dishes. At its best when consumed within 5 years.

Blanc de Carsin 2015 is sold exclusively by Alko in Finland.

Sauvignon Gris 85% and Sauvignon Blanc 15%

This wine was picked by hand, pressed, settled in about 5 degrees celsius over night and racked into French oak barrels (no new oak). The fermentation took place in the barrels with indigenous yeasts. After the fermentation, the wine was matured in the same barrels for 10 months “sur lies”. The lees were stirred regularly and the wines were clarified with bentonite before fermentation.

This wine is meant to be drank young and keeps well for a few years. Harmless and natural deposit may appear in the bottle.

Merlot and Cabernet Franc

The grapes were picked by hand and the wine was fermented in a thermo-controlled stainless steel tank. The wine has matured 7 months on fine lees before bottling in April 2016.

The wine is filled with aromas of red berries such as wild strawberries, red currants and cherries. It’s luscious and rich in terms of aromas and color. The wine suits well for all kinds of food and is a great accompanion for brunches, picnics and barbeques. This wine is our personal summer favorite!

This wine is at it’s best when drank young and chilled to 8-12 degrees before serving.

This beautiful wine is from the excellent vintage of 2015.

The grapes were picked by hand at the best maturity, fermented in both thermo-controlled stainless steel tanks and open-top vats with indigenous yeasts. Malolactic fermentation took place both in barrels and tanks, the wine was partially aged in barrels for 12 months, before bottling in January 2017.

Ready to drink now and will benefit from ageing in the cellar for a few years.

100% Merlot.

The carefully selected and hand-picked grapes come from our house block vineyard which is cultivated with organic viticultural methods. Terroir 2015 is a pure example of our work in the vineyard, respecting nature and preserving the biodiversity to get the best quality of fruit possible.

Fermentation in thermo-controlled stainless steel tanks with indigenous yeasts, malolactic fermentation in tank. Maturation in 2-4-year-old French oak barrels for 6 months before bottling.

This wine is rich with lots of earthy and fruity notes, with a smooth taste filled with ripe fruit character.

This wine is from the excellent vintage of 2015 and ready to drink now, but will keep well for a long time.

2014

Semillon 85% and Sauvignon Blanc 15%

This wine was fermented in a cool temperature in stainless steel tanks and has matured on lees in tank and older oak barrels for 6-8 months.

The style of the wine is fruity, fresh and it has notes of citrus, gooseberry and rhubarb. Wide mouth feel gets structure from the crisp acidity.

This wine is a great aperitif but goes very well with aromatic and rich salads, such as ”Salade Niçoise” or with goat cheese salads. Excellent wine also to be combined with seafood or fish dishes. At its best when consumed within 5 years.

Blanc de Carsin 2014 is sold exclusively by Alko in Finland.

100% Sauvignon Gris

This wine was handpicked in September 2014, fermented in oak barrels and matured on lees for 6-8 months before bottling.

The wine is filled with aromas of exotic fruits, such as pineapple, passionfruit and even coconut. It has a wide mouthfeel and long lingering aftertaste. This is a great wine to combine together with friends and good food.

Serve chilled, but not too cold. At its best when consumed within 5 years.

Sauvignon Gris 50% ja Semillon 50%

This wine has matured in older oak barrels and stainless steel tanks for 6-8 months.

This wine is crispy, young and deliciously fruity. You can find citrus fruit aromas, as well as flowery and even herby aromas. The dry taste is young and quite structured on the palette. Rich fruitiness is balanced with crisp acidity. This young wine is already quite complex and leave a long lingering aftertaste.

This wine is a celebration for our 25-year-anniversary as Finnish winemakers in Bordeaux. It is meant to be consumed with friends, this is how we drink it as well. Collect your friends around you and enjoy! Excellent choice also to be served with charcuterie, fish & seafood, poultry or light meat dishes. At its best when consumed in 1-5 years.

Merlot and Cabernet Franc

Our Rosé wine is made with the tradition of Bordeaux. It is delicious, red coloured and has sweet fruity aromas with raspberries, wild strawberries and ripe red cherries. The taste is mouth-watering and luscious but it’s fresh and crispy at the same time.

Rosé de Carsin is the perfect summer aperitif for social gatherings and barbeque parties. Goes very well with rich salads, pastas and bouillabaisse soups as well.

The wine is at its best when served chilled and drank young.

Merlot 90%, Cabernet Franc 4%, Cabernet Sauvignon 3% and Malbec 3%

The wine was handpicked and it has fermented in thermo-controlled stainless steel tanks with indigenous yeasts. It has matured in tanks and partly in barrels for 12 months before bottling in April 2016.

This wine has rich aromas of dry plums, dark cherries and blackcurrants. It’s well-structured and quite enjoyable with the balance of earthy flavours and rich freshness. The tannins are soft and the wine leaves a long, stylish aftertaste.

This wine is perfect for almost anything: meat casseroles, roasts, bbq, pizzas and pastas… Try also with hard cheeses.

This wine is ready to drink now, but develops well at least until 2020.

Merlot 90%, Carmenere 3%, Petit Verdot 3%, Cabernet Franc 2%, Cabernet Sauvignon 1% and Malbec 1%

This wine was fermented in thermo-controlled stainless steel tanks with indigenous yeasts. After alcoholic and malolactic fermentation it was matured in oak barrels for 12 to 18 months before bottling in April 2016.

This classic wine is filled with notes of plums, blackcurrant, coffee and slight smokiness brought into the wine by the barrel ageing. Drink with a good steak or with a classic cheese, such as Old Amsterdam or Comté.

This wine is ready to drink in 2016, but it will benefit from further ageing, keeping well for a long time.

2013

Sauvignon Gris 80% and Sauvignon Blanc 20%

This wine has fermented with wild yeast in oak barrels and matured on lees for 6-8 months in those same barrels before bottling.

L’Etiquette Grise 2013 is rich in aromas. It has a lot of ripe gooseberries and white cassis aromas, as well as citrus and exotic fruits such as passion fruit, pineapple or kiwi fruit. The wine is dry, but very rich in fruitiness and intensity. The wine has a long lingering complex aftertaste.

The wine is an excellent choice to be served with seafood, smoked or grilled fish dishes, but also worth to try with light meats. Try it with pork fillet or fresh poultry dishes. Extraordinary wine from this rare grape variety goes also well with cheeses and always a good choice to be consumed just as it is (within 1-5 years).

Our Rosé wine is made with the tradition of Bordeaux. It is delicious, red coloured and has sweet fruity aromas with raspberries, wild strawberries and ripe red cherries. The taste is mouth-watering and luscious but it’s fresh and crispy at the same time.

Rosé de Carsin is the perfect summer aperitif for social gatherings and barbeque parties. Goes very well with rich salads, pastas and bouillabaisse soups as well.

Merlot 80%, Cabernet Franc 10%, Malbec 4%, Carmenere 3%, Cabernet Sauvignon 2% and Petit Verdot 1%.

This wine was fermented in thermo-controlled stainless steel tanks has matured in barrels for 12 months before bottling. No new oak used.

Château Carsin Rouge 2013 is produced with the traditional Bordeaux grape varieties. The wine is filled with dark berry aromas such as fresh cherries and cassis, without being over-fruity. The wine is quite warm and balanced. It is ready to be consumed at the moment but if kept longer, it will beneficially develop in the bottle for another 3-4 years.

This wine is great companion to many different meat dishes such as pork, beef or raindeer. Try also with rich pasta dishes such as filled cannelonis or traditional Pasta Bolognese.

2012

Semillon 69%, Sauvignon Blanc 25% and Sauvignon Gris 6%

This wine has matured in stainless steel tanks for 6-8 months.

The style of the wine is fruity and it has a lot of citrus fruits in it. You can also find gooseberry and rhubarb aromas. Wide mouth feel gets structure from the crisp acidity.

This wine is a great aperitif but goes very well with aromatic and rich salads, such as ”Salade Niçoise” or with Goat Cheese Salads. Excellent wine also to be combined with seafood or fish dishes. To be consumed in 1-5 years.

Sauvignon Gris and Sauvignon Blanc

L’Etiquette Grise is rich in freshness and complexity. It has youthful, aromatic and open aromas with ripe gooseberries and white currants. From the clean bouquet can also be found black currant leaves and sweet exotic fruit aromas such as kiwi and passion fruit. The taste is dry but has a ripe fruitiness.

This wine is as its best with fresh seafood, smoked or grilled fishes or with goat cheeses.

Merlot and Malbec.

The wine is made with the tradition of Bordeaux. It is delicious, red coloured and has sweet fruity aromas. The taste is almost dry and is full of fresh berry flavours.

Rosé de Carsin is the perfect summer aperitif for social gatherings and barbeque parties. Goes very well with rich salads or bouillabaisse soups as well.

Merlot, Cabernet Franc and Malbec.

This wine has a open, youthful and perky aromas with dark-coloured and earthy flavours as well. From the taste you can find dry plums, ripe and dark cherries and blackcurrants. The tannins are soft and the wine leaves a long, stylish aftertaste.

This wine is perfect for meat casseroles, roasts and barbeque foods. Try also with hard cheeses.

We recommend decanting the wine before serving. Château Carsin Rouge 2012 is ready to be consumed but develops well for at least 3-4 years.

Suggested serving temperature 18 °C

2011

Sémillon and Sauvignon Blanc

Wine has fresh aromas with citrus, gooseberry, rhubarb, minerality and herbs.Taste closely follows the scent of aromas and is dry but has a lot of ripe fruit. Lively taste is quite perky and the citrus acidity gives the wine a crispy freshness and mouth-watering aftertaste.

This wine is as it best as an aperitif or with fish and seafood dishes. It’s a good combination with rich salads as well.

Sauvignon Blanc, Sauvignon Gris and Sémillon

The aroma of this wine is clean, open and fruity. It has rich aromas with exotic fruits in addition to citrus and delicate mineral aromas. Dry, but very ripe fruit flavour and a rich mouth feel. The taste has also gentle herbs and ripe apple. Fresh acidity balances the fruit and leaves a long, mouth-watering aftertaste.

This wine works well with simple and fresh pastas or salads, try also with fish or light meat dishes.

Sauvignon Grise 90%, Sauvignon Blanc 10%

The aromas are open, very rich and aromatic. It has a sweet, exotic fruitiness, diverse spiciness with a hint of citrus and floweriness. The taste is dry but ripe and has a fruity mouth-feel. Fresh citrus-like acidity balances the wines rich flavours and leaves an aftertaste full of elegance and softness.

This wine is as its best with fresh seafood, smoked or grilled fishes or with goat cheeses.

Merlot, Cabernet Franc and Malbec.

This wine is youthful and perky and has dark, earthy aromas as well as dried plums and dark berry fruit characteristics. Soft tannins support rich fruitiness and mouth-feel in this warm wine.

The wine is particularly suitable for medium-ripe dark meat dishes, as well as hard and salty cheeses.

We recommend decanting the wine before serving to open the wine and enjoy it as its full diversity. Château Carsin Rouge 2011 is ready to be enjoyed now, but it is evolving

Merlot 75%, Cabernet Franc 12%, Malbec 8%, Petit Verdot 3% and Carmenere 2%

This wine was fermented in thermo-controlled stainless steel tanks has matured in new and old oak barrels for 12 months before bottling.

This wine is a classic Bordeaux style red wine. From the rich scent you can find plums, cassis, toasty and even light smoky aromas. Rich mouth feel is quite structured and it has dark berry, even coffee and leather aromas. This wine is quite intensive, but the soft and round tannins create a good balance. It is ready to be consumed now but will benefit if kept in cellar for another 5-8 years.

Excellent wine for rich meat dishes, such as grilled entrecôte or chateaubriand steak. It is also a great companion for meat stews and for rich and hard cheeses such as the French Comté.

Merlot and Cabernet Franc.

Rosé de Carsin is made with mainly our Merlot grapes but has a small percentage of Cabernet Franc as well. The wine was fermented and matured in stainless steel tanks.

The nose of this wine is open and fresh with sweet berry–like aromas, especially reminding of cherries and strawberries. The taste is fresh and also berry-like. Clean and fresh aftertaste finishes off with characters of red–currants.

Rosé is a great aperitif and a good companion for light dishes — especially in the summer season. This wine is at its best when drank chilled and young.

2010

50% Semillon, 50 % Sauvignon Blanc.

The wine was fermented in stainless steel tanks with thermo–regulation. About 25 % of the wine was matured in French and American oak barrels. After blending and stabilization the wine was bottled in April 2011.

Ch. Carsin Blanc Sec 2010 is pale yellow in color. It has a modern fruit–driven nose showing citrus and green herby aromas as well as exotic fruits. The wine is dry but the mouth–feel is fruity and rich. The taste brings peaches as well as grapefruit aromas into mind. The wine leaves a lingering clean and crispy mouth–watering aftertaste.

We expect that Ch. Carsin Sec 2010 will keep and develop into a more intensive wine at least until the end of 2013.

Enjoy as an aperitif and with seafood, fish dishes as well as with goat’s cheese.

Suggested serving temperature 9–12°C

70% Sauvignon Gris, 30 % Sauvignon Blanc.

The Sauvignon Gris was fermented in barrels and the Sauvignon Blanc in stainless steel tanks with thermo–regulation. The wine matured in 1 — 3 year old barrels for 6 months after the fermentation. After blending and stabilization the wine was bottled in April 2011.

L’Etiquette Grise 2010 has flowery perfume aromas as well as exotic fruits and gooseberries. The wine is dry but it has a full sweetish and fruity mouth-feel. It is mellow and luscious with rich fruit acidity integrated with toasty exotic flavors. Oak flavors give it complexity as well as some grip.

L’Etiquette Grise 2010 will keep and develop into a more intensive wine at least until the end of 2013.

Enjoy with light meat (chicken, pork, veal) seafood, heavier fish dishes as well as with rich cheeses (mature brie and camembert).

Suggested serving temperature 10–13°C

60% Sauvignon Gris, 40 % Sauvignon Blanc.

After racking the juices into one and two year old barrels we left them to start their fermentations without inoculating any yeast. After about a week the barrels started to ferment, but the fermentation period was a very long one. The wine matured after this in the barrels with fine lees for about 4 months. After stabilization the wine was bottled in April 2011.

L’Etiquette Grise Cuvée Special 2010 is yellow in color. It has a very rich and complex fruit-driven nose showing flowery perfume aromas as well as exotic fruits and toffee-like sweetness. It is mellow and luscious with rich fruit acidity integrated with toasty exotic flavors. Oak flavors give it complexity as well as some grip. The wine leaves a very long lingering aftertaste.

L’Etiquette Grise 2010 Cuvée Special will keep and develop into a more intensive wine at least until the end of 2013.

Enjoy with light meat (chicken, pork, veal) seafood, heavier fish dishes as well as with rich cheeses (mature brie and camembert).

Suggested serving temperature 11–13°C

Merlot 80 %, Cabernet Franc 20 %.

Rosé de Carsin is made with mainly our Merlot grapes which we separated from the red skins — or ”bleeded” — right after the grapes were harvested and transferred into the fermenting vats. In this way the juice left in the tanks had more skins in comparison to the fermenting juice and hence the red wine became stronger and more structured. As for the rose, we managed to have ripe berry–like aromas for this light styled wine.

The nose of this wine is open with rich sweet berry-like aromas, especially red berries of the forest and especially of strawberries. The taste is fresh and also berry–like. Wide acidity gives the wine lift and liveliness as well as a nice mouth–watering feel. Clean aftertaste finishes off with characters of redcurrants.

This wine is ready to drink now and will keep fresh at least until the end of 2012.

Serve relatively cool (around 10 degrees Celcius) as an aperitif and with light dishes — especially in the summer season.

Merlot, Cabernet Franc, Malbec, Carmenere and Petit Verdot.

This Cuvée Noire is a blend of all the 5 grapes that we are producing at the time. The wine has mature, intense, earthy and lightly smoky aromas. The taste is quite full-bodied and it has dark berry flavours as well as leather and coffee aromas. Relatively structured wine has a fruity complex palate which is still quite tightly–knit. The fruit is supported by soft tannins. Blackcurrant and roasted smoky aromas linger in the long and intensive aftertaste of this wine.

Enjoy this wine with rich dark meat dishes or mature cheeses.

Semillon 100%

This wine has been hand-picked and made from only the well selected and best botrytised Semillon grapes. It has fermented and matured in older oak barrels for at least 18 months.

The “nose” is quite aromatic and has caramelized pineapple as well as dried fruit aromas. These fruity qualities are combined with rich honey aromas, sweet spicyness and light almond. The taste is quite sweet and intense. The sweet taste is balanced with crisp acidity, though the wine has ~100g residual sugar / liter. The wine has a soft and long lingering aftertaste. The wine is ready to be consumed now, but it will also keep for another 10-20 years.

We recommend this wine to be served with foie gras –paté, different terrines or with rich blue cheeses such as Roquefort. It is also an excellent choice for aromatic desserts and chocolates.

2009

70 % Sauvignon Blanc, 20 % Sauvignon Gris, 10 % Semillon.

Sauvignon Blanc fermented in stainless steel tanks with thermo–regulation. After fermentation half of the Sauvignon Blanc and all of the Sauvignon Gris was matured for about 5 months in 1 and 2 year old barrels. After blending and stabilization the wine was bottled in July 2009.

L’Etiquette Blanche 2009 is pale yellow in color. It has quite a complex and open floral nose showing some spicy characters as well as gooseberry–like aromas. The taste is dry but full and fruity. The wine’s style is full and a little heavier than most of Bordeaux’s dry white wines. Citrus–style of acidity gives the wine liveliness and lifts a mouth-watering touch to the palate. Slightly oaky spiciness gives structure and length to a clean finish.

L’Etiquette Blanche 2009 will keep and develop into a more intensive wine at least until the end of 2013.

Enjoy with white meats (chicken, pork, veal) seafood, fish dishes as well as rich cheeses (mature brie and camembert).

Suggested serving temperature 10°C

75 % Sauvignon Gris, 25 % Sauvignon Blanc.

The Sauvignon Gris was fermented in barrels and the Sauvignon Blanc in stainless steel tanks with thermo–regulation. After fermentation half of the Sauvignon Blanc was matured for about 5 months in 1 and 2 year old barrels. After blending and stabilization the wine was bottled in July 2009.

L’Etiquette Grise 2009 is pale yellow in color. It has quite a complex and open floral nose showing some spicy characters as well as citrus fruit and gooseberry–like aromas. The taste is dry but full and fruity.

L’Etiquette Grise 2009 will keep and develop into a more intensive wine at least until the end of 2013.

Enjoy with white meats (chicken, pork, veal) seafood, heavier fish dishes as well as rich cheeses (mature brie and camembert).

Suggested serving temperature 10–12°C.

80 % Merlot, 20 % Cabernet Franc.

Rosé de Carsin is made with mainly our Merlot grapes which we separated from the red skins — or ”bleeded” — right after the grapes were harvested and transferred into the fermenting vats. In this way the juice left in the tanks had more skins in comparison to the fermenting juice and hence the red wine became stronger and more structured. As for the rose, we managed to have ripe berry–like aromas for this light styled wine.

The nose of this wine is open and fresh with sweet berry–like aromas, especially reminding of cherries and strawberries. The taste is fresh and also berry-like. Crisp acidity gives the wine lift and liveliness as well as a nice mouthwatering feel. Clean and fresh aftertaste finishes off with characters of red–currants.

This wine is ready to drink now and will keep fresh at least until the end of 2012

Aperitif and light dishes — especially in the summer season.

95 % Merlot, 5 % Carmenere.

After alcoholic fermentation the skins macerated with the wine on average for two weeks. The malolactic fermentation was conducted partly in 225 liter oak barrels and partly in stainless steel tanks. After the malolactic fermentation the wine was matured on average for 12 months in 1 — 4 year old barrels before bottling in April 2011.

Sweet spices dominate the ripe berry-like nose of this wine. There are also hints of smoke as well as dark earthy aromas. The palate is very rich and has a full mouth–feel. It is full of sweet spicy and roasted notes — just like the nose, too. There are very soft tannins to give structure to the fat fruitiness of the palate. This wine will soon start to develop into a complex entity. The aftertaste is already very long and intense.

This wine is ready to drink now, but it will benefit from further ageing, keeping well at least until 2016.

Dark meat and mature cheeses.

80 % Merlot, 10 % Cabernet Franc, 5 % Malbec, 3 % Petit Verdot, 2 % Carmenere.

The grapes were fermented in traditional–style stainless steel red fermentation tanks. The malolactic fermentation was conducted partly in 225 liter oak barrels and partly in stainless steel tanks. After the malolactic fermentation the wine was matured on average for 12 months in new and 1 — 4 year old barrels before bottling in April 2011.

Sweet spices and almost jammy sweetness dominate the ripe berry-like nose of this wine. There are also hints of smoke as well as dark earthy aromas. The palate is very rich and has a full mouth–feel. It is full of sweet spicy and roasted notes — just like the nose. There are very soft tannins to give structure to the fat fruitiness of the palate. This wine will soon start to develop into a complex entity. The aftertaste is intensive, very long and deep.

This wine is ready to drink now, but it will benefit from further ageing, keeping well at least until 2016.

Dark meat and mature cheeses.

2008

70 % Sauvignon Gris, 30 % Sauvignon Blanc.

The Sauvignon Gris was fermented in barrels and the Sauvignon Blanc in stainless steel tanks with thermo–regulation. The wine matured in 1 — 3 year old barrels for 6 months after the fermentation. After blending and stabilization the wine was bottled in July 2009.

L’Etiquette Grise 2008 is pale yellow in color. It has quite a rich fruit–driven nose showing flowery perfume aromas and honey as well as exotic fruits. The wine is dry but it has a fruity mouth–feel. The wine has good structure with rich fruit acidity integrated with toasty oak flavors. The wine leaves a long and full, warm lingering aftertaste.

L’Etiquette Grise 2008 will keep and develop into a more intensive wine at least until the end of 2012.

Enjoy with white meats (chicken, pork, veal) seafood, heavier fish dishes as well as rich cheeses (mature brie and camembert).

Suggested serving temperature 10–12°C

75 % Merlot, 20 % Cabernet Franc, 5 % Malbec.

Rosé de Carsin is made with mainly our Merlot grapes which we separated from the red skins — or ”bleeded” — right after the grapes were harvested and transferred into the fermenting vats. In this way the juice left in the tanks had more skins in comparison to the fermenting juice and hence the red wine became stronger and more structured. As for the rose, we managed to have ripe berry–like aromas for the light styled wine.

The nose of this wine is open and fresh with berry–like aromas, especially reminding of sweet currants and strawberries. The taste is fresh and also berry–like. There is good lift and a crisp acidity gives the wine a nice mouthwatering feel. Clean and fresh aftertaste finishes off with characters of red–currants.

This wine is ready to drink now and will keep fresh at least until the end of 2011.

Aperitif and light dishes — especially in the summer season.

70 % Merlot, 30 % Cabernet Franc.

After alcoholic fermentation the wine was pressed and the malolactic fermentation was conducted mainly in tank, but we also made some experiments with the malolactic fermentation taking place in small oak barrels. The wine was matured on average for 12 months in 2 — 3 year old barrels before bottling in August 2010.

Ripe sweetish berry–like fruit dominates the nose of this wine. It has good lift and classic Bordeaux earthy characters as well as some spices and herbs. The taste is relatively full and also classic Bordeaux in style. The fruit is youthful but generous and the wine also has roasted flavors. Ripe tannins give a good grip to this wine and fruity acidity gives freshness and lift. The wine leaves a finish which reminds of dark earth and liquorish.

This wine is ready to drink now, but it will benefit from further ageing, keeping well at least until 2015.

Dark meat and mature cheeses.

100 % Merlot.

The grapes were fermented in a traditional-style stainless steel red fermentation tank. TAfter alcoholic fermentation the skins macerated with the wine on average for two weeks. The malolactic fermentation was conducted in 225 liter oak barrels and after this the wine was matured on average for 10 months in 1 — 3 year old barrels before bottling in February 2010.

The nose is well lifted with good intensity. There are rich and ripe fruity characters with earthy and dark aromas. The palate has good structure and focus. The wine is mellow, luscious and has good rich and intensive fruit. There are also roasted and spicy aromas on the palate, leaving a long lingering warm finish.

This wine is ready to drink now, but it will benefit from further ageing, keeping well at least until 2016.

Dark meat and mature cheeses.

70 % Merlot, 20 % Cabernet Franc, 8 % Malbec, 2 % Petit Verdot.

The grapes were fermented in traditional–style stainless steel red fermentation tanks. Partly specially selected yeast strains were used but also some fermentations started spontaneously with natural strains. The wine was matured on average for 12 months in new and 1 — 3 year old barrels before bottling in August 2010.

Dark and earthy nose is still quite closed. The wine is showing very good fruity potential with stylish oaky and roasted characters on the nose. Relatively structured wine has a fruity complex palate, which is still quite tightly–knit. Soft tannins support the fruitiness of the wine. Blackcurrant and roasted smoky aromas linger in the long and intensive aftertaste of this wine.

This wine is ready to drink now, but it will benefit from further ageing, keeping well at least until 2016.

Dark meat and mature cheeses.

Semillon 100%

This wine has been hand-picked and made from only the well selected and best botrytised Semillon grapes. It has fermented and matured in older oak barrels for at least 18 months.

Liquoreux has quite an open and aromatic “nose”. It has a lot of dried fruit, such as abricot aromas. There’s also a lot of honey, lemon confiture and orange marmalade aromas. On top of rich flavour there is also fruity acidity, and even though the wine is very sweet (~100g residual sugar / litre) it is still nicely balanced and quite fresh. The wine is ready to be consumed now, but it will also keep for another 10-20 years.

We recommend this wine to be served with foie gras –paté, different terrines or with rich blue cheeses such as Roquefort. It is also an excellent choice for aromatic desserts and chocolates.

2007

60% Sémillon, 40% Sauvignon Blanc.

The wine was fermented in stainless steel tanks with thermo-regulation. About 20 % of the wine was matured in French and American oak barrels. After blending and stabilization the wine was bottled in May 2008.

Ch. Carsin Blanc Sec 2007 is pale yellow in color. It has quite an aromatic and a rich fruit-driven nose showing green herbs as well as crisp citrus characters. The wine is dry with a fruity mouth-feel. It is harmonious with fruity acidity as lemony. The wine leaves a fresh lingering aftertaste.

Ch. Carsin Blanc Sec 2007 is drinking well now, but will keep and develop into a more intensive wine at least until 2010.

Enjoy with white meat like chicken or turkey and with seafood, salads and lighter fish dishes.

Suggested serving temperature 9-11°C.

70 % Sauvignon Grise, 30 % Sauvignon Blanc.

The Sauvignon Gris was fermented in barrels and the Sauvignon Blanc in stainless steel tanks with thermo–regulation. The wine matured in 2 — 3 year old barrels for 6 months after the fermentation. After blending and stabilization the wine was bottled in May 2008.

L’Etiquette Grise 2007 is pale yellow in color. It has a rich fruit–driven nose showing exotic fruit aromas — especially passion fruit characters — as well as similarities with pineapples and melons. The wine is dry but it has a rich and full fruity mouth–feel. This wine is also quite mellow with soft fruit acidity integrated with toasty exotic flavors. A hint of oak flavours gives it complexity as well as some grip. The wine leaves a long and balanced aftertaste.

L’Etiquette Grise 2007 will keep and develop into a more intensive wine at least until the end of 2012.

Enjoy with white meats (chicken, pork, veal) seafood, heavier fish dishes as well as rich cheeses (mature brie and camembert).

Suggested serving temperature 10–12°C

75 % Merlot, 20 % Cabernet Franc, 5 % Malbec.

The grapes were fermented in traditional–style stainless steel red fermentation tanks. Due to the style of the year we did not want to over–extract the skins and decided to go quite lightly with the pump–overs during the fermentations. After alcoholic fermentation the wine was pressed and the malolactic fermentation was conducted mainly in tank but we also made some experiments with the malolactic fermentation taking place in small oak barrels. The wine was matured on average for 12 months in 1 — 4 year old barrels before bottling in July 2009.

Ripe red berries dominate the nose of this wine. It has classic Bordeaux earthy characters which have started to develop. The taste is medium full and also classic Bordeaux in style. The fruit is youthful but the wine also has roasted flavours, like coffee and smoke. The relatively soft tannins have also started to mellow futher and the wine leaves a mouth–watering balanced finish.

This wine is ready to drink now, but it will benefit from further ageing, keeping well at least until 2013.

Dark meat and mature cheeses.

100 % Merlot.

The grapes were fermented in a traditional stainless steel red fermentation tank. After alcoholic fermentation the skins macerated with the wine for two weeks. The malolactic fermentation was conducted spontaneously and for the most part in 225 liter oak barrels. The wine was matured on average for 12 months 1 — 3 year old barrels before bottling in July 2009.

Earthy and dark–coloured nose has sweet berry-like fruit aromas. There are also roasted and spicy characters. Medium bodied taste follows the nose in style. Relatively soft tannins give good structure to this wine and fruity acidity lifts a mouth–watering sensation in the mouth. The wine leaves a harmonious ripe berry–like finish.

This wine is ready to drink now, but it will benefit from further ageing, keeping well at least until 2013.

Dark meat and mature cheeses.

75 % Merlot, 25 % Malbec.

The grapes were fermented in a traditional stainless steel red fermentation tank. The wine was matured on average for 12 months in new and 1 — 3 year old barrels before bottling in July 2009.

Rich earthy nose is starting to show some developed characters. There are also roasted and spicy notes as well as sweet berry–like fruit on the nose. Medium bodied taste follows the nose with its aromas. Soft tannins give structure to this wine and fruity acidity lifts a mouth–watering sensation in the mouth. Harmonious aftertaste is slightly smoky and earthy, too.

This wine is ready to drink now, but it will benefit from further ageing, keeping well at least until 2014.

Dark meat and mature cheeses.

100 % Sémillon.

Half of the wine was fermented in stainless steel tanks and half in oak barrels using specially selected yeast strains. The wine was matured for 12 months before bottling. Bottled in June 2008.

2007 Cadillac is bright, lemon yellow and viscous. Concentrated nose has honey, apricots and orange peel aromas. The taste has quite a high level of sweetness, intense flavors of apricots and orange–peel marmalade. Good acidity and soft oily structure result in a fine balance and deep flavor. The long lingering aftertaste is sweet and harmonious.

2007 Cadillac will keep very well at least until 2015.

Enjoy with terrines, cheeses and with not–too–sweet–desserts.

Suggested serving temperature 8°C.

2006

60% Sémillon, 40% Sauvignon Blanc.

The wine was fermented in stainless steel tanks with thermoregulation. After blending and stabilization the wine was bottled in June 2007.

Ch. Carsin Blanc Sec 2006 is pale yellow, youthful wine. It has a full fresh fruit-driven nose showing citrus fruit aromas as well as aromas more exotic fruits such as melon, pineapple. This fruity wine is dry with full fruity mouth-feel. It has a good balance between mouth-watering acidity and lemony and exotic flavors. The wine leaves a warm and harmonious aftertaste.

Ch. Carsin Blanc Sec 2006 is perfect for drinking now, but will keep until 2010.

Enjoy with seafood, salads and light fish dishes or as a refreshing aperitif.

Suggested serving temperature 9-11°C

100 % Sémillon.

Half of the wine was fermented in stainless steel tanks and half in oak barrels using specially selected yeast strains. The wine was matured for 12 months before bottling. Bottled in June 2007.

2006 Cadillac is bright, lemon yellow and viscous. Concentrated nose has honey, apricots and orange peel aromas. The taste has quite a high level of sweetness, intense flavors of apricots and vanilla, high fruity acidity and soft oily structure result in a fine balance. The long aftertaste is sweet and harmonious.

This Cadillac will be at its optimum by 2010 and will keep very well at least until 2015.

Enjoy with terrines, cheeses and with not-too-sweet-desserts.

Suggested serving temperature 8°C.

2005

65% Sémillon, 35% Sauvignon Blanc.

The wine was fermented in stainless steel tanks with thermo-regulation. After blending and stabilization the wine was bottled in July 2006.

Ch. Carsin Blanc Sec 2005 is yellow in color. It has a rich fruit-driven nose showing exotic fruits such as passion fruit, melon and pineapple. This wine is dry with a fruity mouth-feel. It is mellow and harmonious with rich fruity acidity as lemony and exotic flavors. The wine leaves a warm lingering aftertaste.

Ch. Carsin Blanc Sec 2005 is drinking well now, but will keep and develop into a more intensive wine at least until 2009.

Enjoy with white meats (chicken, pork, veal) seafood, salads and heavier fish dishes.

Suggested serving temperature 9-11°C.

70% Sauvignon Gris, 30% Sauvignon Blanc.

The Sauvignon Gris was fermented in barrels and the Sauvignon Blanc in stainless steel tanks with thermo-regulation. After blending and stabilization the wine was bottled in July 2006.

L’Etiquette Grise 2005 is yellow in color. It has a rich fruit-driven nose showing flowery perfume aromas and honey as well as exotic fruits such as pineapple and melon. This wine is dry but it has an extremely full fruity mouth-feel. The wine is mellow and luscious with rich fruit acidity integrated with lemony and exotic flavors. A hint of oak flavors gives it complexity as well as some grip. The wine leaves a long and warm lingering aftertaste.

L’Etiquette Grise 2005 is perfect for drinking now, but will keep and develop into a more intensive wine at least until 2010.

Enjoy with white meats (chicken, pork, veal) seafood, heavier fish dishes as well as rich cheeses (mature brie and camembert).

Suggested serving temperature 10-12°C.

Merlot, Cabernet Franc, Cabernet Sauvignon.

Our Rosé de Carsin is made with mainly our Merlot grapes which we separated from the red skins – or ”bleeded” – right after the grapes were harvested and transferred into the fermenting vats. In this way the juice left in the tanks had more skins in comparison to the fermenting juice and hence the wine became stronger and more structured. The rosé was bottled on 18th July 2006 under screw cap closures.

Rosé de Carsin 2005 has light red color. It has a sweet nose showing ripe red berry fruits such as redcurrants and rose hips as well as strawberries. Rosé de Carsin is dry, but the mouth-feel is almost sweet. Berry-like acidity gives the wine a good structure as well as a nice airy lift. The wine leaves a pleasant mouth-watering aftertaste.

Rosé de Carsin 2005 is best served well chilled as an aperitif and it will keep its fruitiness at least until 2009.

You can enjoy it also with white meats (chicken, turkey, pork, veal) as well as heavier fish dishes.

Suggested serving temperature 7-10°C.

Merlot 100 %.

The grapes were fermented in traditional-style stainless steel red fermentation tanks. After alcoholic fermentation the wine was pressed and the malolactic fermentation was conducted mainly in tank but we also made some experiments with the malolactic fermentation taking place in small oak barrels. The wine was matured on average for 12 months in barrels before bottling on 6th June 2007.

The earthy nose is ”dark-coloured”. It has quite sweet and spicy aromas of red fruits and plum as well as earthy and smoky characters. The taste is quite full and soft; classic Bordeaux style. The flavors in the mouth follow the nose: ripe dark berries, smoke and integrated oak. The wine is structured on soft tannins. The aftertaste is quite long, pleasant and harmonious.

This wine is ready to drink now, but it will benefit from further ageing, keeping well at least until 2013.

Dark meat and mature cheeses.

Merlot 70 %, Cabernet Franc 25 %, Malbec 5 %.

The grapes were fermented in traditional-style stainless steel red fermentation tanks. The wine was matured on average for 12 months in barrels before bottling on 6th June 2007.

Very dark in color. The intense earthy nose is also ”dark-coloured”. The wine has quite sweet and spicy aromas of ripe fruits as well as earthy and smoky characters. The taste is full and soft. It has also very nice depth. Flavours in the mouth follow the nose: ripe dark berries, smoke and integrated sweet oak. Soft tannins give the wine a good structure. The lingering aftertaste is very long, pleasant and harmonious.

This wine is ready to drink now, but it will benefit from further ageing, keeping well at least until 2015.

Dark meat and mature cheeses.

2004

Merlot 50 %, Cabernet Franc 35 %, Cabernet Sauvignon 15 %.

The grapes were fermented in traditional-style stainless steel red fermentation tanks. Specially selected yeast strains were used. After alcoholic fermentation the wine was pressed and the malolactic fermentation was conducted in tank. The wine was matured on average for 12 months in oak barrels before bottling on 6th September 2006.

Dark red colour. The earthy nose is already nicely developed. It has quite sweet and spicy aromas of red fruits and plum as well as earthy and roasted characters. The taste is medium-full; classic Bordeaux style. The flavours in the mouth follow the nose: dark berries, cherries, smoke and integrated oak. The wine is structured on firm tannins. The aftertaste is pleasant and harmonious.

This wine is ready to drink now, but it will benefit from further ageing, keeping well at least until 2011.

Dark meat and mature cheeses.

Merlot 65 %, Cabernet Franc 25 %, Cabernet Sauvignon 10 %.

The grapes were fermented in traditional-style stainless steel red fermentation tanks. After alcoholic fermentation the wine was pressed and the malolactic fermentation was conducted in tank. The wine was matured on average for 12 months in oak barrels before bottling on September 7th, 2006.

Dark red color. The earthy nose is already nicely developed. It has dark earthy aromas reminding of liquorice as well as spicy and roasted characters as a result of the oak ageing. The taste is relatively rich with a classic Bordeaux style. The flavors in the mouth follow the nose: ”merlot-style” earth as well as smoke and integrated oak. The wine has good structure and a clear firm statement. The aftertaste is quite long and harmonious.

This wine is ready to drink now, but it will benefit from further ageing, keeping well at least until 2011.

Dark meat and mature hard cheeses as well as young brie.

2003

Merlot 45 %, Cabernet Franc 40 %, Cabernet Sauvignon 15 %.

The grapes were fermented in traditional-style stainless steel red fermentation tanks. After alcoholic fermentation the wine was pressed and the malolactic fermentation was conducted in tank. The wine was matured for 20 months in oak barrels before bottling in November 2005.

The complex nose is already nicely developed, very open and rich. It has aromas of ripe fruits and berries as well as earthy and spicy roasted characters. The taste is rich and mouth filling. Aromas are similar to the nose – dark berries, smoke and well integrated oak. The rich fruitiness is supported with soft tannins. The aftertaste is intensive, long and harmonious.

This wine is ready to drink now, but it will benefit from further ageing. Will keep well at least until 2013.

Dark meat and mature cheeses.

Merlot 50 %, Cabernet Franc 35 %, Cabernet Sauvignon 15 %.

The grapes were fermented in traditional-style stainless steel red fermentation tanks. Specially selected yeast strains were used. After alcoholic fermentation the wine was pressed and the malolactic fermentation was conducted in tank. The wine was matured for 20 months in oak barrels before bottling in November 2005.

The complex nose is already nicely developed, very open and rich. It has aromas of ripe, almost sweet fruits and cassis as well as plums and earthy and spicy roasted characters. The taste is very rich and mouth filling. Aromas are similar to the nose – dark berries, smoke and well integrated oak. The rich fruitiness is supported with soft tannins. The aftertaste is intensive, very long and harmonious, leaving a mouth-watering feeling.

This wine is ready to drink now, but it will gain complexity and benefit from further ageing. Will keep well at least until 2013.

Dark meat, game and mature cheeses.

35% Malbec, 30% Merlot, 30% Cabernet Franc and 5% Cabernet Sauvignon.

After alcoholic fermentation the wines were kept in contact with their skins to gain more structure. For the most part the malolactic fermentation was conducted in new oak barriques and in tank. The wine was matured for 20 months in new and one year old oak barrels before bottling without filtration in November 2005.

2003 Château Carsin Cuvée Privée is a very special wine by our standards. It has an open and intensive nose, filled with ripe plummy and sweet red fruit, earthy characters and oak aromas. The palate is very rich and full but also soft and silky. Spicy fruitiness, dark chocolate and earthy flavors are similar to nose. Firm and soft tannins give a good structure and a very long complex finish to this rustic wine.

2003 Château Carsin Cuvée Privée is ready to drink now, but it will benefit from further 2-3 years aging. Keeps well until 2015.

Enjoy with dark meat, game and hard cheeses.

55% Merlot, 35% Cabernet Franc, 10% Cabernet Sauvignon.

Fermentations for Merlot were mainly carried out in rotating vinimatic tanks. The Cabernet Sauvignon was fermented in traditional-style stainless steel red fermentation tanks and the Malbec and the Cabernet Franc was fermented separately in small tanks using hand-plunging instead of pumping-over to extract the color and tannins from the skins. The wine was matured for 20 months in new oak barrels before bottling without filtration in November 2005.

Château Carsin Cuvée 2003 is perhaps our most elegant wine made to this date. It has a very dark, almost opaque, ruby red color. A youthful, intense nose is already nicely developed and with classic Bordeaux characters: aromas of dark berries and earth supported by defined oak ageing. The palate is intensive with sweet spiciness, dark chocolate and earth. Soft tannins and strong oak flavors form an elegant wine with a very long fruity, spicy and somewhat mouth drying finish.

Château Carsin Cuvée 2003 can be drunk already now, but the aromas will continue to gain complexity during further ageing. The wine will keep well at least until 2015.

Enjoy with dark meat and hard cheeses.

Suggested serving temperature 19-21°C.

2002

70% Sémillon, 30% Sauvignon Blanc.

The wine was fermented in new barriques. After fermentation the wine was matured in barrels in contact with its yeast lies stirring every week, for a period of 8 months. After blending and stabilization the wine was bottled in August 2002.

Ch. Carsin Blanc Sec 2002 is pale yellow, youthful wine. It has intensive fresh fruit-driven nose showing citrus, grapefruit and black currant leaves aromas and a hint of fresh grassiness. This dry and refreshing wine has good balance between crisp, mouth watering acidity and fruity, lemony and grassy flavors.

Ch. Carsin Blanc Sec 2002 is perfect for drinking now, but will keep it’s freshness until 2006-2007.

Enjoy with seafood, salads and light fish dishes or as a refreshing aperitif.

Suggested serving temperature 9-11°C.

100% Sauvignon Gris.

The wine was fermented in new and one year old barriques. Fermentation temperatures were maintained between 15 and 25°C. The wine was matured in barrels in contact with its yeast lies for 8 months. It was stabilized and then bottled in August 2003.

L’Etiquette Grise 2002 has bright, lemon yellow color. Creamy nose has oak and citrus peal aromas with a hint of development. Rich, full, oily mouth

L’Etiquette Grise 2002 is perfect for drinking now and will continue its development until 2007-2008.

Enjoy with heavier salads and seasoned fish dishes.

Suggested serving temperature 10-13°C.

100 % Sauvignon Blanc.

The wine was fermented in temperature controlled stainless steel tanks. After blending and stabilization the wine was bottled in August 2003.

Sauvignon de Carsin 2002 has a clean, an open, green and herby nose which reminds of green grass, gooseberries and blackcurrant leaves. The taste is herbaceous and reminds of citrus fruits. The wine has a pleasant fruity mouth-feel, which is supported by lemon-like acidity. The aftertaste is clean and crisp.

Enjoy with salads, seafood and fish courses even with smoked fish. Try also on sunny summer buffet!

Suggested serving temperature 9-11°C.

Merlot 35 %, Cabernet Franc 35 %, Cabernet Sauvignon 30 %.

The grapes were fermented in traditional-style stainless steel red fermentation tanks. After alcoholic fermentation the wine was pressed and the malolactic fermentation was conducted in tank. The wine was matured for 12 months in oak barrels before bottling in April 2004.

2002 Château Carsin Rouge has a ruby red colour from core to the rim. The nose is typical for Bordeaux red wines: red berries, earthy characters, smoke and green herbs. The palate is medium weight and full of soft tannins. Flavours are similar to nose – red berries, smoke and herbs with well integrated oak and soft tannins. The aftertaste is nice and harmonious – fruity mouth-feel balancing the tannins.

This wine is ready to drink now with food, but will benefit from further ageing. Will keep well at least until 2008.

Dark meat, casseroles and mature cheeses.

Merlot 45 %, Cabernet Franc 35 %, Cabernet Sauvignon 20 %.

The grapes were fermented in rotating vinimatics and traditional-style stainless steel red fermentation tanks. After alcoholic fermentation the wine was pressed and the malolactic fermentation was conducted for the most part in tank, partly in oak barrels. The wine was matured for 12 months in new and one year old oak barrels before bottling in April 2004.

2002 Chateau Carsin Cuvée Noire has dark ruby red color with a hint of purple on the rim. A youthful, intense nose is spicy and jammy with toasty coffee and dark chocolate aromas. Palate is rich and mouth-filling expressing defined spiciness and toasty oakiness with dark cherry, chocolate and coffee flavors. Full-bodied wine with long, lingering, harmonious finish.

2002 Chateau Carsin Cuvée Noire is perfect for drinking now, but will benefit from further 2-3 years aging. Keeps well until 2010.

Enjoy with dark meat and hard cheeses.

Suggested serving temperature 19-21°C.

Cabernet Franc 50 %, Cabernet Sauvignon 25 %, Merlot 25 %.

The grapes were fermented in traditional-style stainless steel red fermentation tanks. Specially selected yeast strains were used. After alcoholic fermentation the wine was pressed and the malolactic fermentation was conducted in tank. The wine was matured for 12 months in oak vats and barrels before bottling in March and August 2004.

2002 Domaine de l’Esclade has a ruby red color. Youthful nose shows first signs of development with aromas of red berries, herbs, earth and smoke. Palate is quite soft with fruity, herby and smoky flavors and round tannins. Balanced acidity leads to gently spicy, warm aftertaste.

2002 Domaine de l’Esclade is perfect for drinking now and will keep until 2007-2008.

Enjoy with pasta, pizza and white meat dishes.

Suggested serving temperature 17-20°C.

2001

70% Semillon, 30% Sauvignon Blanc.

The wine was fermented in temperature controlled stainless steel tanks. After blending and stabilisation the wine was bottled in August 2002.

Ch. Carsin blanc sec 2001 has citrus fruit characters, especially grapefruit characters. The mouth-feel is rich and soft. Ideal serving temperature 10-12 degrees Celsius.

This wine is ready to drink now but we expect the wine to develop greater complexity and richness over the next 2 to 3 years.

Enjoy with seafood, salads and light fish dishes or as a refreshing aperitif.

72 % Sémillon and 28 % Sauvignon Blanc.

The wine was fermented in new and one year old barriques. After fermentation the wine was matured in barrels in contact with its yeast lies stirring every week, for a period of 8 months. After blending and stabilization the wine was bottled in August 2002.

The nose is filled with herbal fruitiness, sweet spices and hints of citrus fruit. The palate is dry but full with balanced acidity. The pronounced fruitiness is supported with structure from barrel ageing. The wine has also a rich texture in the mouth with long lingering aftertaste.

This wine is ready to drink now but will develop further complexity over the next 4 to 5 years.

Full fish and white meat dishes.

Suggested serving temperature 12°C.

100% Sauvignon Gris.

The wine was fermented in new and one year old barriques. The wine was matured in barrels in contact with its yeast lies for 8 months. It was stabilized and then bottled in August 2002.

The nose is filled with herbal fruitiness, spices and flowery perfumes. The palate is dry with crisp, balanced acidity. The pronounced fruitiness is dominated by herbs and vanilla. The wine has also a rich oily texture in the mouth.

This wine is ready to drink now but will develop depth and further complexity at least until 2006.

Full fish and white meat dishes.

Suggested serving temperature 10-13°C.

100 % Sauvignon Blanc.

The wine was fermented in temperature controlled stainless steel tanks. After blending and stabilization the wine was bottled in August 2002.

Sauvignon de Carsin 2001 has bright pale lemon yellow colour and intense nose with grassy, herbaceous and mineral aromas. Balanced, fruity, lemony acidity gives good structure to the palate. Long, harmonious aftertaste.

Enjoy with salads, seafood and fish courses even with smoked fish. Try also on sunny summer buffet!

Suggested serving temperature 9-11°C.

100% Sauvignon Blanc.

After fermentation the wine was matured in barrels in contact with its yeast lies stirring every week, for a period of 8 months. After blending and stabilization the wine was bottled in August 2002.

2001 Cuvée Privée Sauvignon Blanc has classic Sauvignon Blanc characteristics. Intense nose shows herbaceous and mineral aromas with lime, grapefruit and integrated new oak. Full and rich palate has creamy mouth feel, well balanced acidity, restrained oak and long complex aftertaste.

Classic 2001 Cuvée Privée Sauvignon Blanc is perfect for drinking now, but will develop to more complex and harmonious during the next 3 to 4 years. Keeps well until 2010.

Enjoy with seafood, grilled fish, grilled white meat and poultry dishes.

Suggested serving temperature 11-14°C.

100 % Sémillon.

The wine was fermented in new barriques. After fermentation the wine was matured in barrels in contact with its yeast lies stirring every week, for a period of 8 months. After blending and stabilisation the wine was bottled in August 2002.

Sauvignon de Carsin 2001 has bright pale lemon yellow color and intense nose with grassy, herbaceous and mineral aromas. Balanced fruity, lemony acidity gives good structure to the palate. Long, harmonious aftertaste.

Enjoy with salads, seafood and fish courses even with smoked fish. Try also on sunny summer buffet!

Suggested serving temperature 9-11°C.

65% Merlot, 23% Cabernet Sauvignon, and 12% Cabernet Franc.

The Cabernet Sauvignon was fermented in traditional-style stainless steel red fermentation tanks and Cabernet franc was fermented separately in small tanks using hand-plunging instead of pumping-over to extract the color and tannins from the skins. The malolactic fermentation was conducted in new oak barriques (30%) and in tank. The wine was matured for 12 months in new and one year old oak barrels before bottling without filtration in February 2003.

2001 Château Carsin Cuvèe Noire has a dark ruby red colour with a hint of purple on the rim. A youthful, intense nose is spicy and jammy with toasty coffee and dark chocolate aromas. Palate is rich and mouth filling expressing defined spiciness and toasty oakiness with dark cherry, chocolate and coffee flavours. Full-bodied wine with long, lingering, harmonious finish.

2001 Château Carsin Cuvèe Noire is perfect for drinking now, but will benefit from further 2-3 years aging. Keeps well until 2010.

Enjoy with dark meat and hard cheeses.

Suggested serving temperature 17-20°C.

35 % Malbec, 45% Merlot, 10% Cabernet Sauvignon, and 10% Cabernet Franc.

Fermentations for Merlot were mainly carried out in rotating vinimatic tanks. After alcoholic fermentation the wines were kept in contact with their skins to gain more structure. The malolactic fermentation was conducted in new oak barriques (30%) and in tank. The wine was matured for 12 months in new and one year old oak barrels before bottling without filtration in February 2003.

2001 Château Carsin Cuvèe Privèe has dark ruby red colour with a hint of purple on the rim. Nose is intense and youthful with ripe red fruit, dark chocolate, roasted coffee and oak aromas. The palate is rich and full but also soft and silky. Spicy fruitiness, dark chocolate and roasted coffee flavours are similar to nose. Firm and soft tannins give a good structure and long complex finish to this rustic wine.

2001 Château Carsin Cuvèe Privèe is perfect for drinking now, but will benefit from further 2-3 years aging. Keeps well until 2010.

This wine is perfect for lamb as well as other dark meats and hard cheeses.

Suggested serving temperature 17-20°C.

100% Merlot.

Fermentations for Merlot were mainly carried out in rotating vinimatic tanks. The malolactic fermentation was conducted in new oak barriques (30%). The wine was matured for 12 months in new oak barrels before bottling without filtration in February 2003.

Château Carsin Cuvèe 2001 has very dark, almost opaque, ruby red color with a hint of purple on the rim. A youthful, intense nose is fruity and jammy with aromas of plums, dark berries, dried fruits and earth. The palate is rustic, rich and full with flavors of plums, sweet spiciness, dark chocolate and earth. A fair amount of soft tannins and balanced oak flavors form an elegant medium-bodied wine with long fruity, spicy and somewhat mouth drying finish.

Château Carsin Cuvèe 2001 is perfect for drinking now, but the aromas will became more complex during further 2-3 years aging. This wine will develop well and gain complexity at least until 2010.

Enjoy with dark meat and hard cheeses.

Suggested serving temperature 19-21°C.

45 % Cabernet Franc, 35 % Cabernet Sauvignon, 20 % Merlot.

The grapes were fermented in traditional-style stainless steel red fermentation tanks. The wine was matured for 12 months in oak vats and barrels before bottling in February 2003.

2001 Domaine de l’Esclade has deep ruby red colour. Youthful nose shows first signs of development with aromas of leather, earth and smoke but there are also aromas of ripe red berries, green pepper and herbs. Palate is soft with fruity, herby and smoky flavours and round tannins. Balanced acidity leads to gently spicy, warm aftertaste.

2001 Domaine de l’Esclade is perfect for drinking now and will keep until 2006-2007.

Enjoy with pasta, pizza and white meat dishes.

Suggested serving temperature 19-21°C.

100% Sémillon.

The juice was settled overnight before being transferred to barrel for fermentation. The wine was matured in oak barrels for 12 months. Bottled at the end January 2003.

Star bright, lemon yellow and viscous. Concentrated nose is full of honey, raisins, apricots and orange peel aromas. High level of sweetness, intense flavors of apricots and vanilla, high fruity acidity and soft oily structure result in a fine balance. The long aftertaste is sweet, intense, complex and harmonious.

2001 Cadillac is already at its potential and will keep very well at least until 2015.

Enjoy with terrines, cheeses and with not-too-sweet-desserts.

Suggested serving temperature 8-10°C.

100% Sémillon.

The wine was matured in oak barrels for 12 months. The barrels with the most intensive wines were selected to produce this relatively small ”assemblage” of the highest quality sweet wine. Bottled at the end February 2003.

2001 Cadillac Cuvée Privée is a prestigious wine with bright, golden yellow colour and a lot of viscosity. Nose is full of intense ripe fruit, honey, orange peel and raisin aromas. Full palate is luscious and extremely intense with a lot of everything – apricots, honey, raisins, orange peel 2001 Cadillac Cuvée Privée is very complex, intensive and full bodied wine with excellent long-lasting length.

2001 Cadillac Cuvée Privée is a prestigious wine, which you can enjoy with full pleasure at least until 2020.

Best served as a dessert on its own. The complexity of the wine could be lost with any dessert.

Suggested serving temperature 8-10°C.

2000

73% Semillon and 27% Sauvignon Blanc.

The wine was fermented in new and one year old barriques. Then after fermentation it was matured in the barriques with lies stirring every week, for a period of 9 months. After blending and stabilisation the wine was bottled in August 2001.

This is a rich and complex wine with lifted limy and grapefruit aromas, integrated with fine toasty oak. The wine has good depth of flavour and the fruit flavours linger on the finish. It will develop into a rich and harmonious wine with further bottle age.

We expect this wine to be drinking well until at least 2008.

Strongly flavoured seafood, smoked fish, light red meat, pheasant and quail dishes.

Suggested serving temperature 12-14°C.

Merlot 40 %, Cabernet Franc 35 %, Cabernet Sauvignon 25 %.

The grapes were fermented in traditional-style stainless steel red fermentation tanks. The wine was matured for 12 months in oak barrels before bottling in January 2002.

2000 Château Carsin Rouge has dark ruby red colour from core to the rim. Aromas are ’classic’ Bordeaux-style like red berries, shaved pencils, plums, smoke and a hint of dark chocolate. The palate is smooth and full of soft tannins. Flavours are similar to nose – red berries, plums, smoke and dark chocolate with well integrated oak and softly mouthcoating tannins. The long aftertaste is dominated by balanced fruitiness and smokiness with a good grip of tannins.

2000 Château Carsin Rouge is perfect for drinking now, but will benefit from further 1-2 years aging. Keeps well until 2008.

Enjoy with dark meat and hard cheeses.

Suggested serving temperature 19-21°C.

60 % Merlot, 30 % Cabernet Franc, 10 % Cabernet Sauvignon.

Fermentations of the Merlot grapes were mainly carried out in rotating vinimatic tanks. The Cabernet sauvignon was fermented in traditional-style stainless steel red fermentation tanks and Cabernet franc was fermented separately in small tanks using hand-plunging instead of pumping-over to extract the colour and tannins from the skins. The malolactic fermentation was conducted in new oak barriques. The wine was matured for 12 months in new oak barrels before bottling without filtration in February 2003.

Chateau Carsin Cuvée 2000 has a very intensive, ruby red colour with a hint of purple on the rim. A youthful, intense nose is fruity and very comlex with classic aromas of dark berries, cedar-wood and earth. The palate is elegant, rich and full with flavours of plums, sweet spices as well as cassis flavours and earth. Soft tannins and balanced oak flavours form a very elegant medium-bodied wine with long fruity, spicy and a mouth-watering finish.

Suggested serving temperature 19-21°C.

100% Sémillon

The grapes were pressed as whole bunches. The juice was settled overnight before being transferred to barrel for fermentation. The wine was fermented using a specially selected yeast strain. The alcoholic fermentation was halted by rapid chilling to -4°C and the addition of sulphur dioxide. The wine was matured in oak barrels for 12 months. Bottled at the end February 2002.

Relatively light vintage 2000 Cadillac is a wine for starters (fois gras and terrines) and for cheeses. The level of residual sugar is what the locals call ”moelleux” rather than ”liquoreux”. This means that the wine has a residual sugar level which equals about 5 degrees of potential alcohol by volume. The wine has light orange peel and dried apricot characters. The sweetness is evident both on the nose as well as in the mouth. But we propose this wine to be at its best as an aperitif or with salty starters as well as with salty cheeses.

We expect this wine to be drinking well until at least 2008.

Enjoy with terrines, fois gras and salty cheeses, especially blue cheese.

Suggested serving temperature 8-9°C.

Technical details: alcohol by volume 12,5% and residual sugar 77,5g/l

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