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SOUTH AMERICA DISCOVERY quality”, explains Caraguel. “The soil is of alluvial origin, with a loamy texture and a rocky sub-stratum. The yield is 7,000 kg/ha for the Chardonnay which is trained using a double Guyot system with drip irrigation”. Caraguel uses Dom Ruinart as an example for Chardonnay management, based on his in-depth experience in France. “The sparkling wine truly bowled me over with its great delicacy and depth, and working with Dom Ruinart’s Chardonnay base wines was a source of inspiration for me”, he says, adding: “Extended Chardonnay maturation is not supposed to produce great complexity, but with proper vineyard management aimed at greater concentration, remarkable results can be achieved. That’s what I am looking for with my Grande Cuvée sparkling wines”. Once the Chardonnay reaches the desired level of ripeness, the winemaking process begins. Applying his French experience, Caraguel predictably uses the traditional method, which he considers to be the most appropriate for making exceptional sparkling wines. The method involves secondary bottle fermentation, with the addition of the tirage liqueur made from the base wine, yeast and sugar. For the Philippe Caraguel Grande Cuvée Extra Brut, the secondary fermentation occurs at 15°C, which aims to produce smaller bubbles. And once the fermentation is complete, the wine is kept in contact with the yeast for 24 months to achieve greater creaminess. The process ends with the addition of dosage, a syrup made from sparkling wine, sugar and French Cognac, which is dosed at 8g/l and then matured for 6 months. Caraguel defines his wine “by its elegance and complexity. It displays a yellow hue with golden reflections. On the nose, it delivers a captivating balance of white fruits, notes of honey and toast. Its fine bubbles form a persistent pearl necklace, and on the PHILIPPE CARAGUEL HAS A FRENCH PARTNER, JEAN-ETIENNE BEAUNE, OWNER OF THE ATAMISQUE WINERY IN MENDOZA’S UCO VALLEY 90 SPRING 2024 • GILBERT & GAILLARD - THE FRENCH EXPERTS ON WINE
PHILIPPE CARAGUEL SPRING 2022 • GILBERT & GAILLARD - THE FRENCH EXPERTS ON WINE 91
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PASCAL JOULIN: “BEING A WINEGROWE
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CONTENTS COLUMNS / REPORTS 10 24 42
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EDITORIAL PHILIPPE GAILLARD - EDITO
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NEWS WINE TASTING UNDER THE STARS A
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HONG KONG 28 MAY 2024 SPRING 2024
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LOIRE VALLEY MARKETS AN AERIAL VIEW
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LOIRE VALLEY MARKETS DOMAINE PHILIP
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HARVESTING AT CÔTE DE BUÉ THE ENT
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LOIRE VALLEY MARKETS of total sales
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LOIRE VALLEY MARKETS two blocks of
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LOIRE VALLEY MARKETS On every level
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5 covers: France, Spain, Italy, Sou
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ALSACE STYLE VINEYARDS AROUND DAMBA
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MATHIEU ZOELLER DURING THE DOSAGE P
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THE 17 TH -CENTURY CELLAR DOOR TO T
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ALSACE STYLE levels - Extra-Brut, B
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PORTUGAL EVOLUTION FROM LEFT TO RIG
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PORTUGAL EVOLUTION Port of course.
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HOW PORTUGAL HAS ACHIEVED OUTSTANDI
Page 39 and 40: THE HISTORY OF VICENTE FARIA DATES
Page 41 and 42: ONE OF BACALHÔA’S WINEMAKERS, FR
Page 43 and 44: SOUTH AFRICA TERROIR KASTEELBERG RE
Page 45 and 46: SOUTH AFRICA TERROIR “In harvest
Page 47 and 48: SOUTH AFRICA TERROIR with minimal d
Page 49 and 50: SOUTH AFRICA TERROIR And then we st
Page 51 and 52: SOUTH AFRICA TERROIR THE MALAN FAMI
Page 53 and 54: GERMANY IMPORTERS THE MOSELLE VALLE
Page 55 and 56: TOBIAS DEUSSEN, THE MARKETING DIREC
Page 57 and 58: THE RUPPERTSBERG MANAGEMENT TEAM AT
Page 59 and 60: THE TAOBA VINEYARD IN GEORGIA KONST
Page 61 and 62: SPAIN FOCUS THE STAFF AT THE BODEGA
Page 63 and 64: SPAIN FOCUS Sometimes they need oth
Page 65 and 66: ITALY TERROIR OVER 6 HECTARES OF VI
Page 67 and 68: ITALY TERROIR BERSANO - ENCAPSULATI
Page 69 and 70: CECILIA ZUCCA AND HER DAUGHTER ELEO
Page 71 and 72: THE UNMISTAKABLE SCULPTURE OF A BUN
Page 73 and 74: ITALY TERROIR IN 2020, A NEW FONTAN
Page 75 and 76: SAVOY APPELLATION DOMAINE MARECHAL,
Page 77 and 78: SAVOY APPELLATION journey. In this
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Page 83 and 84: ITALY FOCUS CEO SERGIO DAGNINO, A M
Page 85 and 86: ITALY FOCUS A GATEWAY TO THE US MAR
Page 87 and 88: SOUTH AMERICA DISCOVERY PHILIPPE CA
Page 89: SOUTH AMERICA DISCOVERY Winemaker M
Page 93 and 94: SOUTH AMERICA DISCOVERY sion throug
Page 95 and 96: ROBERT WRIGHT, THE CEO OF DOS HEMIS
Page 97 and 98: UNITED KINGDOM IMPORTER What are yo
Page 99 and 100: STARS & WINE after aviation and ahe
Page 101 and 102: CONTACT DETAILS Savoy - Pages 74-81
Page 103 and 104: FRANCE - CRÉMANT D’ALSACE OUR SP
Page 105 and 106: FRANCE - SANCERRE OUR SPRING SELECT
Page 107 and 108: FRANCE - SANCERRE OUR SPRING SELECT
Page 109 and 110: ITALY - BARBERA D’ASTI D.O.C.G. S
Page 111 and 112: ITALY - NIZZA D.O.C.G. OUR SPRING S
Page 113 and 114: SOUTH AFRICA - SWARTLAND - PIKETBER
Page 115: JOIN OUR SOCIAL MEDIA @gilbertgaill
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