On Offer – FDH Ptd Ltd

Maison Badet-Clément NV Cuvée Prestige Red – Languedoc

admin — Fri, 25 Apr 2025 03:35:01 +0000

Complex, very round and well balanced (Grenache, Syrah & Carignan).

South West.

Food pairing: Red and white meat, cheese…

Serving temperature: 16°C

A good “Cuvée” is always a subtle blend of wines from different origins, made from several grapes.

Through this very high quality “Cuvée Prestige”, our aim is to show our old family know-how in the art of blending.

Tasting notes:

This red wine shows a beautiful deep red color.

It offers some flavors of red berries (strawberry, raspberry and blackcurrant) with notes of aromatic herbs like thyme and laurel.

It is complex, very round and well balanced in the mouth.

Grape variety:

Grenache, Syrah, Carignan.

Grenache is very widespread in the whole South of France.

It brings richness, roundness and a fruity taste.

Syrah comes from the North of the Rhône valley. It is known for its structure deep color, spicy and blackcurrant aromas.

Carignan is a typical grape of the Languedoc-Roussillon.

Coming from old vines, it gives to the final blend red berries flavors and a round taste.

Soil:

The grapes come from 15-year-old vines pruned using the “Gobelet” and “Guyot” methods, cultivated in the

Languedoc-Roussillon region, mostly on acidic soils with shingles.

The average yields are 70 hectoliters per hectare.

Vinification:

The grapes were picked by hand or machines and unstemmed in order to avoid vegetal taste.

Alcoholic fermentation with strict control of the temperatures in order to extract aromas and fine tannins without agressiveness. Malolactic fermentation.

Chablis 2023 – Domaine du Colombier – Bourgogne

admin — Mon, 17 Nov 2014 19:10:45 +0000

Powerful, lively and mineral with a pleasant freshness and a perfect balance. A hint of acidity on the finish (100% Chardonnay).

Food pairing: Fish, smoked salmon, seafood, sushi, roasted ham, escargot, grilled veal, pork chops, goat cheese…

Serving temperature: 10-11°C

Tasting notes:

Beautiful pale gold robe with subtle green-white tint.

Nice attack on the palate, great lenght in the mouth, very fine and elegant wine.

Region:

Situated near the town of Auxerre, Chablis’ vineyards are located halfway

between Paris and Dijon, the capital city of Burgundy.

A little over a century ago, the Yonne was one of France’s major wine producing

areas. Wines from Chablis were delivered to Paris and its region atop log booms on inland

waterways.

Chablis was already much appreciated by the clergy in the Middle Ages for its

exceptional whiteness and clarity. They used it as their wine for mass as it

symbolized extreme purity. Chablis thus became a legend. It was the first wine to

win Europe over, appealing to princes and bishops alike.

Chablis is now one of France’s great dry white wines. It is well-known throughout

the world.

Domain:

This family-run estate has been passed down over several generations. It is located at

Fontenay-près-Chablis, a small village just to the northeast of Chablis, on the right bank

of the Serein River.

Today, Guy Mothe and his three sons, Jean-Louis, Thierry and Vincent, own 43 hectares of

vines located on the hillside slopes throughout the various appellations of Chablis.

Producers:

Jean-Louis and Vincent Mothe work in the vineyards while Thierry Mothe, who now

presides over a state-of-the-art winery, takes care of vinification, aging, bottling and

filling of orders. It is important to him that his Chablis be pure and mineral, not subjected

to barrel aging which would mask the fruit. Thierry Mothe is also the president of the

Yonne’s association of independent winegrowers.

Vinification:

The vineyards are planted exclusively with Chardonnay and sit on Kimmeridgian soils,

producing dry, white wines which are clear, lively and light, with a characteristically

yellow color and subtle green and white highlights.

Great care is taken during vinification, respecting the use of traditional Burgundian

methods coupled with modern technical means.

Production area: 43 ha of white (Chardonnay)

Production: 210,000 bottles/year

Côtes de Provence 2023 – Organic

admin — Fri, 14 Nov 2014 23:06:16 +0000

Elegant, expressive and delicate rosé.

A wine that evokes holidays and truly embodies the spirit of the Mediterranean.

(Grenache & Syrah)

Food pairing: Grilled veal and poultry, fish or meat, spicy dishes, salads, quiches, risottos or pastas.

Serving temperature: 8-10°C

Tasting notes:

The color is clear, elegant and pale, salmon with greyish hues.

The nose is revealed with subtlety and complexity revealing notes of fresh fruit, peach, raspberry and pepper.

In the mouth, fresh with volume and a peppery tone, long, rich and persistent finish, marked by peach aromas.

A wine of great finesse, body and aromas.

Prosecco Brut NV Terre Gaie – Italy

admin — Fri, 14 Nov 2014 22:26:45 +0000

This Prosecco can be served as an aperitif “par excellence” very versatile.

100% Glera from Veneto region in Italy.

Food pairing: Risottos, soups and white meats.

Best drunk with fish, especially with molluscs, seafood, and shellfish and with vegetables (chicory and mushrooms).

Serving temperature: 6-8°C

Tasting notes:

A straw yellow colour, winy/light fragrance and considerably fruity reminiscent of wisteria and acacia flowers.

Its modest alcohol content gives it a pleasantly delicate and harmonious flavour.

Winemaking:

The grapes are fermented off skins, harvested by hand and processed with a soft pressing.

The wine is obtained by a first fermentation in stainless steel tanks at a controller temperature.

The sparkling wine is produced following the Italian method in pressure tanks (Charmat method), which lasts about 60 days.

It is then cold filtered and cold bottled.

Côtes du Rhône 2022 – Organic

admin — Fri, 14 Nov 2014 20:44:03 +0000

Structured and full-bodied with well-integrated tannins (Grenache, Cinsault, Syrah & Mourvèdre).

This is a delectable wine with a great aging potential.

Food pairing: Lamb, game, grilled red meat, strong cheese…

Serving temperature: 16-18°C

Tasting notes:

Appearance: ruby red color.

Nose: ripe fruit, Kirch, red fruit jam, blackcurrant. Perfume of truffle.

Palate: very supple and fat.

Very coated tannins.

Notes of ripe fruit, quince paste.

Soft and full-bodied wine with great aging potential.

Château Puy-Razac 2013/15/16 – St-Emilion Grand Cru – Gold Medal

admin — Fri, 14 Nov 2014 11:59:47 +0000

Gold Medal World Gilbert&Gaillard 2017

Bronze Medal Asia Decanter 2017 & 2018

PEAK G Top 100 Wines 2016 Award

Reasoned Agriculture

Organic Approach

Suitable for Vegetarian & Vegan

Full-bodied with intense and fruity tannins.

The combination of this classy terroir and this peculiar blend gives very well structured wines that are known for their ability to age.
55% Merlot for its delicate and subtle richness & 45% Cabernet Franc for its explosive fruit and the necessary tannic bone structure.

Food pairing: Red meat, duck, lamb, lasagna, cheese.

Mushrooms, ratatouille, aubergine, lentil, miso, quinoa, beans, roasted pepper.

Sweet potato, butternut squash, veggie burger…

Serving temperature: 18°C

Location:

Chateau Puy-Razac, 6 ha single plot, is located at the foot of the famous “Pavie” hillside, in the southern part of Saint-Emilion. With a nice exposure on a magnificent sandy-clayey terroir.

The grape variety is unusually marked by the high proportion of Cabernet Franc (45%) compared to Merlot (55%).

The combination of this classy terroir and this peculiar blend gives very well structured wines that are known for their ability to age.

Viticulture:

When she inherited Chateau Puy-Razac from her grandfather – Guy Thoilliez, former vineyard manager at Chateau Monbousquet in Saint-Emilion – Catherine Leymarie-Thoilliez decided to have her wines evolving through a compromise-less, drastic seek for quality, with all the respect for her grandfather’s legacy.

It has been achieved through the most modern cultural techniques: short pruning, disbudding, green harvest, leaf thinning, hand picking.

Vinification:

The sorted, unstemmed and crushed grapes are brought back to the vinification cellar and put into small concrete thermo-regulated vats.

There, a cold pre-fermentation maceration (under carbonic dioxide atmosphere to reduce the use of sulfite) allows a better extraction of colour and aromas.

Then the alcoholic and malolactic fermentations take place by the raise of the must temperature during the maceration.

100% of the wines are aged in oak barrels.