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Christopher Piper Wines
1 Silver Street, Ottery St Mary EX11 1DB, Devon

Tel: (01404) 814139
Fax: (01404) 812100

Shop Opening Times
Closed Bank Holiday Monday Mon-Fri 0900-1300,1400-1730 Sat 0900-1300,1430-1630

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Bordeaux (Red Graves)

Chteau Carbon d'Artigues, LANDIRAS, GRAVES

You will find this relatively newly-created property in the southern part of the Graves region, just to the north-west of Sauternes. It was the brain-child of two friends, Michel Bonnot and Louis-Michel Muyst, both having read oeneology together at the University of Bordeaux and, who on leaving, managed to persuade a number of growers in the commune of Landiras, who were near retirement, to sell them some prime parcels of old vineyards whose average age is now 30 years old. The first vintage released was in 1991.

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Chteau de Fieuzal, CRU CLASS, PESSAC-LOGNAN

You will find this very fine 25 hectare property situated on the outskirts of Léognan, on the way to Saucats. In the past fifteen years, Fieuzal has been catapulted in to the limelight by the sheer dedication of Gérard Gribelin and his wine-maker, Simon du Pouy. Since the mid-eighties, the wines have been characterised by their exceptional concentration and complexity.

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Chteau Haut Bailly, CC PESSAC-LEOGNAN

The birth of the property can be dated as 1872 when Alcide Bellot des Minières built the château. Bellot des Minières was a viticultural expert, perhaps a Emile Peynaud of his day and was often referred to as "King of Winegrowers". He instigated the draining and levelling of the land and paid meticulous attention to the soil, rich in "faluns of Léognan" (faluns is a petrified sandstone distinguished with a high content of fossilized shellfish.) However no-one is omniscient and he opposed the grafting of non-vinifera American rootstock to combat the phylloxera epidemic, describing the practice as "a foul abomination". But with his expertise and know-how, the wines of Haut-Bailly rapidly rose through the ranks until it obtained prices close to that of First Growths.The vineyard is located in one single block on the highest part on the left bank of the Garonne river. The topsoil is sand mixed with Tertiary era gravel, over a subsoil of the aforementioned faluns de Léognan. The present varietal planting is 65% Cabernet Sauvignon, 25% Merlot and 10% Cabernet Franc and there is still 15% planted with vines dating back to the post-phylloxera period of Bellot des Minières. The grapes are picked by hand, sorted, destemmed and fermented in two vat-rooms, one equipped with stainless steel and the other concrete vats which are both temperature-controlled. There are a variety of vat-sizes ranging from 30hl up to 180hl so the parcels of grapes can be vinified in the appropriately sized vessel. Fermentation takes 8 to 10 days, followed by a skin-maceration period of 3 weeks to extract tannin and colour. The wine is then aged in barrel for around 18 months, with the percentage in new oak dependant upon the vintage. The wine is bottled without any fining or filtration. Annual production is normally around 10,000 cases of Grand Vin. 65% Cabernet Sauvignon, 25% Merlot 10% Cabernet Franc.

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Domaine de Chevalier Rouge GRAND CRU CLASS PESSAC-LOGNAN

Protected by a thick forest in the southern part of the Graves region, Domaine de
Chevalier has long had a somewhat paradoxical image. Until the early 1980s, the relatively small size of the vineyard resulted in very limited production. Domaine de Chevalier was only known by specialists and enlightened connoisseurs. Its quality was nevertheless such that it began to rival the best red Graves, and to produce what is surely among the best white wines in the world. The Bernard family acquired Domaine de Chevalier in 1983. Domaine de Chevalier's relatively small size was a drawback in some ways. Adding new vines not only made the estate more profitable, but also enhanced the wine's complexity. In 1985, adjoining plots with identical soil structure were purchased, and the estate grew to a single 35-hectare block of vines. A long-term planting programme was established which lasted from 1988 to 1995. There are currently 30 hectares of vines devoted to red wine production, and 5 to white. Trees bordering vineyard plots most susceptible to frost were cut down. This considerably reduced frost damage by increasing air circulation. The second part of the vast renovation project entailed constructing new winemaking facilities to accommodate increased production and renovating existing buildings. This was carried out in two phases (1984 and 1991). The new architectural style was functional, unpretentious and in keeping with the original structure, though avoiding anything even faintly resembling pastiche. The ultra-modern vat room was the focal point of the whole project. Its cylindrical shape projects from the front of the building, and makes excellent use of volume and light. These investments were made on a very long-term basis (all recent profits have been ploughed back into the infrastructure). Stéphane Derrenoncourt is consultant wine maker of this is a formidable Château.

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Chteau Bahans Haut-Brion, PESSAC LOGNAN

The second wine of famous Haut-Brion.

Although by all accounts the vine has been rampant in these parts since at least Roman times, the earliest written mention that the château's archivist has discovered, citing a parcel of vines being cultivated at Haut-Brion dates back to only 1423.

In the early days wines were known by the name of the parishes from whence they came. Later they became known as clarets. In the case of Haut-Brion, under the great stewardship of the Pontac family the wine's reputation was for years represented by the name of this enlightened and well respected family-- Pontac wine.

Eventually as its renown grew, the name of the estate came to replace that of its owners.
The notion of a Great Growth was born! We find the first written mention of the wine in the Diaries of Samuel Pepys. While visiting the Royal Oak Tavern in London on April 10, 1663 Pepys wrote "There I drank a sort of French wine called Ho-Bryan (sic) which hath a good and most particular taste which I never before encountered....."

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Chteau Pape Clement, GRAND CRU CLASS PESSAC-LOGNAN

The origin of the chateau's name stems from the fact that the property was once owned by Pope Clément V at the end of the 13th century. It was so named as Pape Clement when Bertrand de Goth, archbishop of Bordeaux, was elected Pope. This makes Pape Clement one of the oldest of all the growths in Bordeaux. The estate has been owned by the Montagne family since 1939 and is now run by Bernard Magrez.

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La Copa Vermouth
La Copa Vermouth
Love coffee and amaretti biscuits ? Full of nutmeg, cloves, orange peel and angelica flavours this is an aged Vermouth from the century old cellars in Jerez from Gonzalez Byass. A perfect accompaniment.

La Copa Vermouth
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Crémant de Bourgogne Rosé
Crmant de Bourgogne Ros
A light, zesty, fresh sparkling rosé full of strawberry and summer berry fruit flavours. Remind yourself of sunshine and ripe bramble aromas. Totally delicious.

Cremant de Bourgogne Rose
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2014 CPW
Christopher Piper Wines Ltd. will not sell to anyone under the UK legal drinking age of 18 years. To purchase products on the site you must be eighteen years of age or more.
You must ensure that the details provided by you on ordering or at any time are correct and complete.

Registered Company 1509601 Christopher Piper Wines Ltd, 1 Silver Street, Ottery St Mary, Devon, EX11 1DB. All rights reserved. You must be 18 or over to order.