Since 1875, ... TOP Besides its activity of producer MAISON RIVIERE & SONS selects and stores in its cellars in Saint Emilion an exceptionnal range of the most prestigious classified wines of Bordeaux. Sweet Wine Other Crus White AOC Table wine Red AOC Grand Cru

Table wine

From 1.28 Euros Ex Cellar.

Red Bordeaux Appellation: Franc Rubis Wine Variety: Mainly from Merlot Wine Making: Sa vinification a fait l'objet de soins attentifs. Pour ce vin, un assemblage special a ete elabore, afin de mettre en valeur toutes les saveurs de ce vin. Serving temperature: 19 degres Celsius Serving suggestion: red meat or cheeses. Notes: may be drank alone, before or after meal.

From 1.28 Euros Ex Cellar.

	White Bordeaux Appellation: Franc Or Wine Variety: Sauvignon Wine Making: Palate: a fresh and fruitly wine Serving temperature : 6-8 degres Celsius. Serving suggestion: to be drink early up to 3 years.

Red AOC

From 2.80 Euros Ex-Cellar UP

Red Bordeaux Superieur Vintage: 1997,1999, 2000 Appelation: Chateau de Lavagnac Location: The adjoining twenty hectares of the vineyard are situated South of the juridiction of ST-Emilion, in the heart of the ancient commune of LAVAGNAC. Geology: Clay and sand over a layer of gravel. Grape Varieties: Merlot (70%), Cabernet Sauvignon (20%), Cabernet franc (10%). The cabernet gives the wine its finesse, bouquet and deep color while the merlot gives its mellowness and roundness. Vinification: in stainless steel vats, control of temperature and fermentation, maceration for 15 up to 20 days, bottling after 18 months. Palate: Supple and fruity. The fragant bouquet reaches perfect balance after 4 or 5 years of ageing in bottle. Serving suggestion: white meat and cheese.

From 4.76 Euros Ex-Cellar

Bronze Medal Paris 2002 Silver Medal Bordeaux 2000 Bronze Medal Blayais Bourgeois 2000

Red Graves (Bordeaux) Vintage: 1997,1999, 2000 Appelation: Chateau de Callac Vineyard: it is situated at one of the hightest points of the commune of illats to the south-east of Bordeaux. Geology: Gravel Grape Varieties: an harmonious balance between the Merlot (50%), Cabernet Sauvignon (50%) Tasting 1997: deep purple colour with violet rim. Young and lively on the nose with wild berry overtones.The nose is confirmed by the palate. Good structure with excellent balance of alcohol and tannin. Tasting 1999: a bright deep garnet red colour. Aromas of ripe fruits, vanilla and citrus fruit, with hints of forest floor. The wine develops itself harmoniously in mouth and has excellent tannic structure, sign of good aging ability.

From 4.76 Euros Ex-Cellar

Bronze Medal Paris Gold Medal Bordeaux 2001 Silver Medal Bordeaux 1999

Red Graves (Bordeaux) Vintage: 1994, 1997, 1999, 2000 Appelation: Chateau Bel-Air Gallier Vineyard:

From 3.40 Euros per 37.5 cl and 5.09 Euros per 75 cl. Ex-Cellar

Silver Medal Bordeaux 2001 Bronze Medal Paris 2001 Silver Medal Bordeaux 1999 Gold Medal Blayais Bourgeais 1999

Lussac-Saint-Emilion (Red) Vintage: 1997, 1998, 1999, 2000 Appelation: Chateau Haut-Piquat Vineyard: made up of 22 ha. is situated at the edge of the village of Lussac and is mainly located on sunny hillsides. Geology: the soil is made up of calcium rich gravel on the plain and red sandy clay on the hillsides. Grape Varieties: Merlot (75%), Cabernet Sauvignon (20%),Cabernet Franc (5%). Vineyard: a Guyot pruning with an average yield of 45 hl/ha. Vinification: the harvest is carried out by hand, the grapes are transported to the cellars in small crates where they are sorted. Maturation: the wine is aged according to tradition for 18 months in oak barrels 1/3 of which are renewed each year. Wines are regularly "topped up" and "racked off" in order to omprove the extraction of the tannins. Tasting 1997: very brilliant ruby hue with a dark red edge. A nose of red fruits and spices with a hint of pepper. Harmonious, and well rounded on the palate. Tasting 1998: an intense purple colour.The nose is build on blackberry and candied fruits with a nice intensity. The entry is good, powerful and harmonious with tannins building a fine balance. Tasting 2000: a nice dark purple colour, bright and clear. A delicate nose slightly woody with hints of red fruits. A round attack for an harmonious wine, with a good persistence.

From 3.18 Euros per 37.5 cl and 5.09 Euros per 75 cl. Ex-Cellar

Gold Medal Bordeaux 2002 Silver Medal Paris 2001 Silver Medal Bordeaux 1998

Lussac-Saint-Emilion (Red) Vintage: 1997, 1998, 1999, 2000. Appelation: Chateau Picampeau Vineyard: is mainly located on sunny hillsides. Geology: calcium rock with red sandy-clay top soil. Grape Varieties: Merlot (65%), Cabernet Sauvignon (25%), Cabernet Franc (10%) Vineyard practice: a Guyot pruning with an average yield of 45hl/ha. The leaves are removed from the vines about 45 days before the harvest date in order to permit the sunlight to reach the grapes and ensure an optimum maturity, important for the quality of the finished wine. Vinification: the harvest is carried out by hand and transported to the cellars in small crates where are sorted. Maturation: the wine is aged according to tradition for 18 months in oak barrels 1/3 of which are renewed each year. Wines are regularly "topped up" and "racked off" in order to omprove the extraction of the tannins. Tasting 1997: very brilliant ruby hue with a dark red edge. A nose with pleasant red fruits a spices aromas with hints of pepper. Harmonious, lush mouthfeel.

Grand Cru

From 4.60 Euros per 37.5 cl and 8.24 Euros per 75 cl. Ex-Cellar UP

Silver Medal Blayais Bourgeais 2002 Gold Medal Paris 2001 Silver Medal Blayais Bourgeais 2000

Saint Emilion Grand Cru Vintage: 1994, 1997, 1999, 2000. Appelation: Clos des Menuts (red) Vineyard: is situated in the heart of Saint Emilion to the west of the commune on 25 ha. Geology: sandy clay soils with ironstone subsoil which ensure at excellent drainage of the soil. Grape Varieties: Merlot (80 %), Cabernet Sauvignon (10%), Cabernet Franc (10 %). Vineyard practice: pruned in a single "guyot" with an average yield of 45 hl/ha. Vinification: the harvest is carried out by hand and transported to the cellars in small crates where are sorted. Maturation: in monolithic stone cellars cut into the rocks beneath Saint Emilion the wine is aged according to tradition, slowly and at the ideal temperature of 13 degrees C. After maturing between 20 upto 24 months the wine is bottled. Tasting 1994: a deep purple colour. A nose with notes of port wine and ripe red fruits. On the palate still quite tannic but with excellent balance. The "noble" tannins will harmonise better and better with ageing. Tasting 1997: a lovely ruby colour with a violet rim. Elegant nose, spicy and soft with good depth, an impression confirmed on the palate. Elegant and well balance harmonious with no trace of excess tannins, good structure and length. Tasting 1998: a lovely intense purple colour. A nose made of mature red fruits and spices with an slightly vanilla ending. A complete wine, freshy with harmonious tannins, a wine which will have a nice evolution. Tasting 1999: a nice clear garnet colour. A nose with a light presence of wood with hint of vanilla and almond. A powerful wine with an elegant truffle note. A bottle to be kept.

From 4.87 Euros per 37.5 cl and 8.79 Euros per 75 cl. Ex-Cellar

Gold Medal Blayais Bourgeais 2001

Saint Emilion Grand Cru Vintage: 1999, 2000. Appelation: Chateau Cheval Brun Vineyard: is situated in the heart of Saint Emilion to the west of the commune on 5 ha. Geology: sandy clay soils with ironstone subsoil which ensure at excellent drainage of the soil. Vineyard practice: pruned in a single "guyot" with an average yield of 45 hl/ha. Vinification: the harvest is carried out by hand and transported to the cellars in small crates where are sorted. Maturation : in monolithic stone cellars cut into the rocks beneath Saint Emilion the wine is aged according to tradition, slowly and at the ideal temperature of 13 degrees C. After maturing between 20 upto 24 months the wine is bottled.

From 8.03 Euros Ex-Cellar

Lalande de Pomerol Vintage: 1999, 2000. Appelation : Chateau Moulin de Lavaud Vineyard: at Néac, near Pomerol Geology: gravel soil. Vineyard practice: the vines are partially defoliated in July and August and green harvests are carried out in order to improve the optimal conditions of maturation. Vinification: the harvest is carried out by hand and transported to the cellars in small crates where are sorted. Maturation: the wine is aged according to tradution for 12 months in oak barrels of which 1/3 are renwed each year. Wines are regularly "topped up" and "racked off" in order to omprove the extraction of the tannins.

Sweet Wine

From 5.20 Euros Ex-Cellar UP

Cérons Sweet White Wine Vintage: 1999. Appelation: Chateau l'Orée de Bel Air Vineyard: is one single parcel of 7 ha. situated at one of the highest points of the commune of Illats to the south-east of Bordeaux. Geology: gravel with a clay-gravel sub-soil. Grape varieties: Sémillon (85%), Sauvignon (15%) for the sweet white wine. Vineyard practice: an average of 38 hl/ha. The wine are pruned in double guyot, with the average production being 38/40 ll/ha. Harvested by hand the grapes are selected several times. The wine is ageing in sleel cuves and then it is put in to oak barrels during 18 months to continue the ageing process. Tasting: the wines of Cérons are recognised as having at the same time a great strenght and character together with a sweetness and length on the palate. Serving suggestion: the wine may be drunk now or to be kept, lying down at a tepperature of 15 degrees or 16 degrees Celsius. The wine should be served with an entrée such as foie gras or with blue cheeses such as Roquefort.

Other Crus

From 1.47 Euros per 37.5 cl and 2.15 Euros per 75 cl. Ex-Cellar UP

Red Bordeaux Vintage: 1999, 2001. Appelation: Chateau Saint Sauveur Duplessis Geology : Sand and Calcaire ??? Grape varieties: Merlot (75%), Cabernet Sauvignon (25%). Vinification: traditional Tasting: Serving suggestion: all type of meat, mainly with viandes grillees???

From 3.08 Euros Ex-Cellar

Côtes de Bourg Vintage: 1999 Appelation: Chateau Gabarde

From 4.22 Euros Ex-Cellar

Haut Medoc Vintage: 1997, 1999. Appelation: Chateau Bel Air Geology: Grape varieties: Cabernet Sauvignon (50%), Merlot (30%), Petit Verdot (13%), Cabernet Franc (7%). Vinification: traditional harvest & vinification. Serving suggestion: red or white meat, excellent with cheese.

From 4.87 Euros Ex-Cellar

Haut Medoc Vintage: 1994, 1998, 2000. Appelation: Chateau Fort Lignac Geology: Grape variety: Cabernet Sauvignon (70%), Merlot (25%), Petit Verdot (5%) Vinification: Serving suggestion: red meat, anytimes.

From 9.22 Euros Ex-Cellar

Haut Medoc : Saint Julien Vintage: 1998, 1999, 2000. Appelation: Chateau Lalande Geology: clay on limestone Grape variety: Merlot (60%), Cabernet Sauvignon (40%). Vinification: a traditionnal wine making process with a full destimming following with a long maceration. Tasting: a lovely deep color. A bouquet with spicy aromas. Full bodied and rounded. To be drink at room temperature 16-18 degrees Celsius. Serving suggestion: excellent with red meat and cheeses.

From 9.00 Euros Ex-Cellar

Haut Medoc : Pauillac Vintage: 1997, 1999, 2000. Appelation: Chateau Artigues Geology: gravel top soil with clay sub-soil. Grape variety: Cabernet Sauvignon (55%), Merlot (45%) Vinification: long vinification by traditional methods and sophiscated material. Wine harvest are mechanized at 90% that is to say it is used in every place where the harvesting can access. Tasting : Serving suggestion: excellent with red meat and cheeses.

From 9.87 Euros Ex-Cellar

Haut Medoc : Margaux Vintage: 1998 Appelation: Chateau Martinens Geology: fine gravel in croups with clayey-gravel soil on the clayey limestone sub-soil. Grape variety: Merlot (54%), Cabernet Sauvignon (31%), Verdot (11%), Cabernet Franc (4%). Vinification: the harvest is carried out by hand with careful selection of the grapes. Traditional methods of vinification are used with a long stay in concrete vats. The wine matures in oak barrels during 15 months before bottling at the Chateau. Tasting : a typical mar full of roundness and very fruity owned to the strong proportion of merlot. The Verdots, in the hot years, bring a lot of characters on the palate, colourful supplying a lot of aromas. Serving suggestion: excellent with red meat and cheeses.

White AOC

From 2.81 Euros Ex-Cellar UP

Dry Bordeaux (white) Vintage: 2001 Appelation: Chateau Haut Jean Guillon Geology: sandy-clayey. Grape variety: Sauvignon (100%) Vinification: traditional but adapting the latest oenological methods (temperature control during fermentation) Tasting : is typical of the white Bordeaux. Fresh and flowery nose, very enjoyable and a nice longing. Serving suggestion: fish and seafood or as aperitif. To be served chilled (80 C)

From 2.59 Euros Ex-Cellar

Entre-Deux-Mers (white) Vintage: 2001 Appelation: Chateau Larmevaille Geology: limestone and clay. Grape variety: Sauvignon (1/3), Semillon (1/3), Sauvignon (1/3). Vinification: after careful selection the grapes are vinified in stainless thermoregulated vats. Before the bottling the wine is filtered and brought to - 5 o C for perfect conditioning. Tasting : is typical from Bordeaux wines. With a steady robe, mushrooms and spice aromas, a nice balance in the mouth and a nice aromatic persistance. Serving suggestion: fish and seafood or as an aperitif. To be served chilled (80 C)

From 5.09 Euros per 37.5 cl and 9.22 Euros per 75 cl. Ex-Cellar

Sautermnes (Sweet White Wine) Vintage: 2000 Appelation: Chateau Villefranche Geology: sandy clay Grape variety: Semillon (85%), Sauvignon (10%), Muscadelle (5%). Vinification: harvested by hand the grapes are picked bunch by bunch at the optimum stage of ripeness. The pressed juice is then vinified in thermo-regulated stainless steel cuves. The wine is then put in to oak barrels for ageing in our cellars. Once the ageing period finished the wines are blended and then filtered before being bottled. Tasting : golden in color with a perfumed and complex nose of vanilla, apricots, peaches and preserved fruits. Highly concentrated this wine may be drunk young but also ages very well in a cool cellar. Serving suggestion: Foie gras, starters of all types, white meats and cheeses, and especially Roquefort. Also excellent with a handull of walnuts.

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