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Barton & Guestier

Cabernet Sauvignon

Classic vinification process with long maceration and partly ageing in oak. An intense nose of plum and blackcurrant, with delicate toasty notes; the palate is silky and long with plenty of red fruit and hints of vanilla. Grilled red meat, tomato dishes, cheese. Serve at 14-16°C


Classic vinification process, ageing on the lees and partly ageing in oak. A refined and intense nose, offering aromas of white fruits, followed by tropocial fruits and slightly toasty notes; an elegant wine on the palate with a fleshy attack, a fresh and intense finish, dominated by exotic fruits and a nice vanilla touch. Grilled poultry, white meat, pasta dishes. Serve well-chilled 10-12°C


Classic vinification process with long maceration and partly ageing in oak. An intense nose, dominated by red fruit, with spices ans some oak notes; a round and supple wine with well knit tannins on the palate. Red or white meats, pasta dishes, poultry or strong cheese. Serve at 14-16°C  

Sauvignon Blanc

Classic vinification process with skin contact and cautious settling. The fresh nose reveals aromas of exotic fruits with a hint of blackcurrant buds; exuberant on the palate, offering lovely fresh notes of lemon and a lingering citrusy finish. Seafood, grilled fish, goat cheese, salads and pasta dishes. Serve well-chilled 10-12°C

Shiraz Rosé

Classic vinification process. The nose brings aromas of red cherry ; well-balanced, supple and fresh on the palate. Grilled meat, salads and exotic dishes. Serve well-chilled at 8 -10°C

Bordeaux Blanc

High technical mastery allows to preserve the potential and the expression of this great white wine. Half of the the production is aged in French oak barrels. Golden straw yellow. Seductive and fine wine mixing floral notes (acacia) with vanilla and fruity aromas when agitated. Partly vinified in barrels, it is a perfect balance between crispness and smoothness. Best with white meat and poultry. Serve at 10- 12°C.

Bordeaux Rouge

Cabernet and Merlot grapes are vinified and aged separately in French and American oak barrels, before being fined. Intense and brillant red colour. Attractive nose developing intesense fruity aromas (blackcurrant, redcurrant) combined with spicy and toasty notes. Well-balanced and complex, with ripe fruit flavours and a long aftertaste. Red meats, poultry, cheeses. Serve at 14-16°C.

Côtes du Rhône

Perfect mastering of the vineyards for an optimum ripeness of the grapes and of the winemaking process to assure colour and balance between fruit and structure. Cherry red colour. Rich and complex nose (morello cherry, spice, tobacco). Concentrated wine, well structured with spicy and black fruit flavours. Spicy food, red meat, cheeses. Serve at 14-16°C

Rosé d’Anjou

To produce this very aromatic Rosé, our winemakers chose a short maceration period; an alcoholic fermentation at low temperature and cooling of the wines to stop fermentation and leave residual sugar. Intense salmon-pink. Fine and elegant nose with ripe red berries aromas and hints of black pepper. Enjoyable wine, fruit diven, with overtones of sweet red fruits and spices. Summer salads, exotic and spicy dishes. Serve well-chilled 10-12°C


Traditional winemaking methods to produce a supple and fruity wine. Intense ruby red colour. Fruit driven nose, with intese plum and blackberry aromas. Well balanced wine, with velvety tannins, and a long fruity finish. Red meats, poultry, game, cheese. Serve at 16-18°C