La Caravelle Listrac-Médoc
Taste the heritage of New York and the legacy left behind by La Caravelle restaurant. The exclusive access to La Caravelle Listrac-Médoc is as unique as the Caravelle ship once built to discover the new world by Christopher Columbus.
Bordeaux’ Listrac-Médoc is a terroir of great tradition which has belonged to the six prestigious communal appellations of the Médoc since 1957: Saint-Estèphe, Pauillac, Saint-Julien, Margaux, Moulis and Listrac-Médoc.
La Caravelle Listrac-Médoc, from old vines, is a blend of 60% Merlot, 35% Cabernet Sauvignon and 5% Petit Verdot, and is aged in oak barrels for 12 months. This Cuvée is harvested, vinified, traditionally assembled, and results in a particularly fine and flavorful wine, showing a beautiful aromatic complexity. The terroir is composed of graves (gravel), clay and limestone. Eric Boissenot (named Most Influential Winemaking Consultant by thedrinkbusiness.com), the oenologist specialized in Grand Crus, is responsible for the La Caravelle blend. Only produced on the best years.
La Caravelle Listrac-Médoc Vintages
La Caravelle Listrac 2018
The intensity of the rich pronounced red color can also be found on the nose, with generous notes of ripe fruit on a background of vanilla wood accents. In the mouth, the initial roundness is followed by an ample and fleshy feel with supple tannins. The palate gives a real impression of harmony. The finish is long and lingers on with fruit and slightly minty notes. La Caravelle 2018 is a beautiful vintage to be enjoyed now and will only keep perfecting when cellared up to 15 years.
Case of 12 750ml. bottles; case of 6 1500ml magnums
La Caravelle Listrac 2019
This beautiful vintage’s color is pronounced and intense dark red. The intensity is also present on the nose, with red and black berries, torrefaction, and cocoa notes. The mouth is ample and silky, with great roundness and sweetness. La Caravelle Listrac 2019 is a beautiful vintage that will only keep perfecting when cellared for up to 15 years.
NEW:
Certified HVE (Haute Valeur Environnementale): official recognition (by the French Ministry of Agriculture) of the environmental performance of farmers/growers, consisting of biodiversity conservation, plant protection strategy, fertilizer use, and management of water.
Case of 12 750 ml. bottles
RITA JAMMET
Chief Bubble Officer, La Caravelle Champagne and
WinePrincipal, Bouquet Ventures Hospitality Consulting
Rita and her husband André Jammet owned and operated the iconic New York French restaurant, LaCaravelle. The New York Times described La Caravelle as a “French Legend and a Paris in Manhattan experience to food enthusiasts and the A-list of American society.” Rita oversaw all aspects of this restaurant’s business management, legal, financial, marketing and public relations, many of the operational details that made La Caravelle excel.
As all working mothers, Rita learned to juggle successfully her family and professional duties.After closing La Caravelle restaurant in 2004, and pursuing her passion for Champagne, Rita started to market and distribute La Caravelle Champagne and Bordeaux, available in a growing number of distinguished NewYork (and other States) hospitality, restaurant and retail establishments. An avid Champagne lover, Rita promotes not only her La Caravelle Champagne but the Champagne region and wines in general.
Capitalizing on her 25+ years of hospitality experience and her extensive network of colleagues that include chefs and restaurateurs worldwide, Rita formed Bouquet Ventures Hospitality Consulting in 2004, undertaking various industry projects.In recognition for her services to the food, wine and hospitality worlds, Rita was just bestowed the Order ofAgricultural Merit by France’s Ministry of Agriculture and Food.Giving back to her community is a major component of Rita’s life. Rita was a principal architect of “The Days of Taste”, “Spoons Across America”, a wonderful program teaching young students about food in conjunction with AIWF and the James Beard Foundation. In addition to being a member of the Restaurant Committee of NYC and Company, Rita takes an active part in Les Dames d’Escoffier, New York Chapter.