T O N N E L L E R I E S Y L V A I N N E W S L E T T E R

SEPT. 2017

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TONNELLERIE SYLVAIN : RESEARCHING TO

ACHIEVE EXCELLENCE.

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It’s true that the climate and weather have an impact on each year’s harvest, and they can bring disasters that will cast a decades-long shadow over certain dates. The 22nd of April 2017 is one of them. It will remain forever in our memory as a killer spring, reminiscent of the 21st of April 1991. France

was hit by severe frost, which spread over much of the rest of Europe too. Once again, this is nature’s way of reminding us just how complicated and uncertain the life of the winemaker can be.

In Australia, across most of the wine country, the season was cool this year, cooler than normal. It took a long time for the grapes to mature, and the harvest came late. As a result, the white grapes developed strong primary aromas, with some pleasingly fresh notes – these will bring a little finesse, elegance and even a certain purity to this year’s wines. As for the reds, this cooler spring will give them the power they need to age successfully.

In New Zealand too, we’ve seen a cooler season than in most other years – except perhaps in Hawke Bay, a region in the North of the island on the East coast. Spring and summer were generally fair to good throughout the country with Hawke’s Bay in the North Island having notably warm and exceptionally dry weather. However, from mid-February conditions became un-stable, in particular due to the tails of two tropical cyclones. Although this resulted in extremely challenging harvest conditions for most regions, the good quality achieved by many is a reflection of maturing vineyards, good viticultural management and subsequently physiological ripeness of fruit. The resulting wines; a little lighter than recent vintages, vibrant with good flavours and aromatics.

In South Africa, the 2017 harvest was slightly bigger than 2016 (approximately 1.4 %). The winter of 2016 came quite late but cold enough to facilitate good dormancy and budding for the 2017 vintage. Unfortunately, there were areas that were affected by Black Frost in the early growing season of 2017 and therefore total loss of crops and irrigation was a challenge due to very low dam levels and had to be managed carefully. Cool evenings brought good colour and flavour concentrations and the first tastings

show that this vintage 2017 is well balanced and promising.

As for the barrels, well, we’re staying true to our own philosophy and are striving to bring you the very best of our skill and expertise. Our detailed knowledge of French forests, which we’ve been studying and mapping for many years now, has allowed us to blend different woods to match the flavours and aromas that you look for in your wines while ensuring the consistency in our products that comes from our commitment to product traceability. This expertise is reflected beautifully in our Sélection barrel, as you can see in our interview with Cyril Meyrou, the cellar master at Château Richelieu (page 8).

Just like wines, forests are also a reflection of their terroir. Over many years, we have measured and identified the markers that distinguish these forest terroirs, and drawn parallels with their equivalents in the wine industry. We shone a light on this when we spoke to Hubert de Boüard de Laforest, the owner of Château Angélus (page 6).

Lastly, we want to be able to take our research and use it to benefit our clients. This is why we’re investing seriously in our R&D department and our own “in-house” laboratory. The experiments we’re running are designed to improve our manufacturing process and characterise our barrels according to your grape varieties, your terroirs and your needs. We also want to bring you innovative new solutions for your wine-making process. Just look at our 500l Vinification Intégrale on page 6.

It’s not hard to see that for all of us – our teams, alongside my children Claire and Rémi - that we’re serious about bringing you total satisfaction. And if we keep doing what we’re doing, I’m sure we’ll succeed!

Dear Customers,

Printed on reclycled paperWriting supervisor : Marion Mercier

Graphisme : Atelier V1-

All right reserved : Tonnellerie Sylvainwww.tonnellerie-sylvain.fr

Tél. +33 5 57 55 46 36

" SYLVAIN'S GROUP TEAM AT VINITECH 2016"

THE FRONT PAGE PHOTO

FOCUS ON Tonnellerie sylvain :

researching to achieve excellence.

INTERVIEW Talking to Cyril Meyrou,

the cellar master at Château Richelieu in Fronsac

CROSSED PATHS Crossed paths :

Château Angelus / Tonnellerie Sylvain

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Launch of Marc Grenier In South Africa

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SEPT. 2017

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Jean-Luc Sylvain President

Tonnellerie Sylvain

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THE SYLVAIN LABORATORY : RESEARCHING TO ACHIEVE EXCELLENCE

The work has several aims1. Firstly, optimisation of the cooper’s barrel making

techniques. This is clearly a question of improving production processes to pro-vide the customer with a highly dependable product. In this field the tests performed mainly concern the aromatic components of the wood, the drying time, the toasting, the homogeneity of our barrels, etc.

Let’s have a look at the homogeneity of the barrels as this is ob-viously the Tonnellerie Sylvain trademark. What are we talking about here?Two elements contribute to this characteristic : • The toasting of the barrel, a process that has been mastered for years by many coopers.

• And the assembly of the staves which requires special skills (choice of wood according to the species, grain and production area) because like a great wine a great barrel is an assembly.

By experience acquired over many years Tonnellerie Sylvain has stu-died and mapped French forests. Four main regions are identified, all in the northern part of France.Wood is processed but it remains an agricultural product which is influenced by the land it is grown on. Hence each forestry region offers characteristics specific to its origins and climate.This knowledge of the forests is the fruit of grass roots experience (Jean Luc Sylvain and his children own a stave mill and they choose their wood before it is felled) and the results of laboratory tests. Test barrels are made and then tasted by a group of experts to find the best combination of woods.The leading wine producers demand regularity in their barrels, be-cause it influences to a significant extent the wine’s organoleptic qualities, and after 60 years experience Tonnellerie Sylvain is a benchmark for regularity.

Don’t look for lab tables or test tubes; in this research laboratory the star is wood. We could imagine that it was simply a barrel workshop, but it is here that tests are made to explore all the potentialities of the wood and their impact on the wine, depending on the grape varieties used and the feature we are looking for.

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2. The second aim of the Tonnellerie SYLVAIN laboratory is to constantly improve the quality of the advice they give to their customers.

To this end, every 6 months the company’s sales and technical teams taste wines made from different grape varieties aged in test barrels. For the purpose of these tests the Sylvain family has planted various autochtonous or indigenous grape varieties on their land.• Red: Merlot, Cabernet franc, Cabernet Sauvignon, Pinot Noir, Shiraz and Malbec.

• White: Sauvignon, Semillon, Muscadelle and Chardonnay.The purpose of these experiments is to understand the association of the characteristics of the wood with the characteristics of the grapes and finally to assess the impact of the wood on the wine over time. The principle is to examine the process and the organoleptic characteristics during production to be able to give pertinent advice to their customers about the planting of their vineyards and the assemblies that they wish to perform.

3. The third aim is the optimisation of the process of use of the barrels

The aim is to assist the purchasers of barrels in their wine making techniques.To illustrate the last point, let’s take the example of the 500 l “Inte-gral Vinification” barrel. The principle is simple. It consists of putting the grapes in these containers just after harvesting and doing the whole wine making process in the same containerDuring conventional fermentation in barrels, we sometimes observe after the wine is put in the barrel and in the months that follow, significant or even very strong wood flavouring.With the 500l Vinification Intégrale barrel the fermentation takes place in an environment of toasted new wood. This makes it pos-sible to marry the aromas and tannins of the wood with those of the grapes, and it is this marriage that gives “wooded” wine “built-in” elegance and finesse with the most perfect harmony between the wine and the wood.

Why install a Research & Development laboratory in the Château La Rose Perrière?Simply because this laboratory does research for the Tonnellerie Sylvain.

« A good cooper must understand the wine maker’s problems and be able to provide appropriate solutions. »

From the start in 2007The Technical Manager of the winery made the choice of a capacity of 500l for the “Vinification Intégrale” because it suited economic, practical and of course taste criteria. The vinification barrel is a synthesis of the barrel and the stainless steel tank. The wine stays in the barrel for the duration of the vinification; the malolactic fermentation takes place afterwards. During this period the 500l barrel rotates to allow the extraction of the tannins and the aromas of the grapes.

2008/2009The tests performed after these experiments showed that the wine was “under wined”, in other words the extraction was insufficient.The Technical Manager is working on this question to find solutions and develop a “marc breaker” (an oak plank fixed by two brackets in the top third of the height of the the barrel). The test protocol then requires barrels with rotation and barrels with rotation + pressing; at the same time the standard wine is vinified in a conventional stainless steel tank.

2010To further improve extraction and reveal the wine, new tests were performed; racking was added to the techniques of extraction rotation + pressing. The results obtained were much better and we understood that mechanical extraction is too fast when compared with this mixture of finer and more accurate manual techniques. The tastings after these tests suggest that we can go still further to find the tannins in the wine and refine them even more.

In 2014 A new element completed the extraction : infusion. After the alcoholic fermentation, when the barrel contained about 25% of empty space above the wine (the space between the surface of the wine and the top of the barrel), the management team decided to fill the barrel completely.The marc on the surface is then submerged; this called infusion of the tannins.The first organoleptic analyses showed that the technique provides superb tannin quality. The results are encouraging.

From 2016Full scale tests : the first tests were carried out on Château La Rose Perrière. Infusion of the tannins from the start of the vinification makes it necessary to create a new tool made from wood and stainless steel to hold the marc in the centre of the tank.

2017 So, rotation + extraction + infusion; does this optimise the chemistry of the wine? The results obtained with Cabernet are impressive and with Merlot it is possible to go even further ! What is remarkable and stimulating in the research, is that every time we think we have achieved the goal, a new quality challenge appears.

Chronicle of a successful experiment

« A controlled experimental process »Every experiment carried out in the laboratory follows the same process : A problem > A test protocol >Continuous monitoring > Organoleptical / or, chemical analyses >Test reports and reports on decisions > ConclusionsAt the end of this process the experiments are stopped, continued or are orientated in another direction.

Bruno Célèrier has been the Technical Manager of La Rose Perrière since 2007. He has been running the research laboratory ever since in close collaboration with Jean Luc Sylvain and Claire Sylvain, who is a trained chemical engineer and biologist.

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Our references for the 500 L “Vinification Intégrale” barrel: Château de CARLES, FronsacChâteau DASSAULT, Grand Cru Classé de Saint-Emilion Château BARDE HAUT, Saint émilion Grand Cru Château CLOS L’EGLISE, Pomerol Château BEAUSEJOUR BECOT, Saint émilion Grand CruChâteau VALANDRAUD, Saint émilion Grand CruChâteau PHELAN SEGUR, Saint EstèpheChâteau RAMAGE LABATISSE, Saint Sauveur, Crus BourgeoisChâteau TROPLONG MONDOT, 1er grand cru classé Saint Emilion

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Claire SylvainAfter sixty years’ experience in the industry and a decade of research, we have now reached the point where we can bring together and harmonise two different yet complementary terroirs – the forest and the vine. Our work has uncovered the close relationship between the land, the grape varieties and the origins of our forests. We have measured and identified the individual characteristics of our forests, forging a link with the terroirs of the wine industry. For the Bordeaux region, we have identified two woods which work perfectly with their wines:> Sessile-type oaks from the western central region of Tours which

grow on poor soil (sandy and gravelly soil). These grow extremely slowly, and as a result have an extra-fine grain. Barrels made from this wood are extremely aromatic but low in tannin, making them the ideal partner for merlot grown in clay-limestone soil. The nature of the wood enhances the sensation of the fruit and the wine’s vo-lume on the palate.

> Sessile-type oaks from the central region of Allier grow on richer soil (gravelly clay soil) and therefore grow faster. They are more powerful, featuring richer tannins and are a great match for caber-net sauvignon planted in gravel-rich soils.

For Château Angelus, we have spent the last few years refining our selection of wood. We have now identified the individual plots of fo-rest which we think are best adapted to your style of wine. What do you think?

CROSSED PATHS :CHÂTEAU ANGELUS / TONNELLERIE SYLVAIN Hubert de Boüard de Laforest from Château Angélus and Claire Sylvain from Tonnellerie Sylvain

Hubert de Boüard de Laforest First of all, I’d like to underline the unique relationship between a winemaker and a cooper. Coopers are not merely suppliers ; they are genuine partners in what we do. As winemakers, we are constantly seeking perfection- after applying all of our skills and techniques to craft a wine of the highest quality, a wine in the style that we are looking for, there are two further elements which will affect its quality over the long run. These are the barrel, where the wine will sit for 22 to 24 months, and the cork, which will be in contact with the wine for thirty years. You can see now why the barrel is so fun-damental for us.My intuition tells me that the terroir of the forest must have an effect on the barrel itself, and that the origin of the wood and the grain of the oak can delicately harmonise the bond between the wood and the wine. Beyond merely the level of toast in a barrel, the origin of the wood is key.It forms a dialogue between the two different terroirs, the forest and the vineyard. Each brings its own unique character. There is no doubt that oak trees have their own terroirs, just like vines – I’m sure we could even go on to talk about AOC appellations for wood. And just like wine is a blend of grape varieties, barrels are a blend of different staves.We can go further than a general idea of terroir, as well. The concept of the “climat”, or terroir coupled with a unique microclimate, is a defining feature of Burgundy wines and must surely apply to our forests as well.

Claire Sylvain Absolutely. We have spent years mapping out and identifying the individual forest zones and the associated climates where oaks grow. This was made possible by our extensive knowledge of French forest land, and our work now is to find the best possible match between the forest and vineyard terroirs, and adapt the terroir of the oaks to suit that of the vines. The proof is here – for Château An-gélus, we have created a unique barrel which is specifically adapted to your terroir and your wines. What does this barrel provide that others don’t?

Hubert de Boüard de Laforest " The Sylvain barrel helps us mature our wines in ways that, for me at least, are very clear. There is a real finesse in terms of the wine’s expression and power. It is perfectly adapted to our style, and is a great match for the personality of our wines. " It takes the characteristics of our wines and lifts them up even further. Barrels really are a precious tool for us, and they need to be as precise as possible.The varieties and the terroir work to give Château Angélus its dis-tinctively precise and pure style: our wines are velvety and soft, with tannins that we call “cashmere”. We seek elegant, fresh and dense wines. Elegance and density are not contradictory, though ; quite the opposite! Density comes from richness and carefully controlled concentration, from the terroir and the age of our vines, and elegance… Well, that’s alchemy. We like to describe our wines as “powerfully elegant”. This may seem like an oxymoron, but the barrels are there to play their role and reveal the contrasting nature of our wines, lifting and enhancing them.It truly is a beautiful thing. The essence of our wines only grows stronger and purer as they mature.

Claire SylvainOur barrels offer a certain consistency that we like to call their “re-productivity”. This is thanks to the careful selection of the wood, the blends of wood used, our production processes, our traceability and the memories of previous barrels we’ve made for our various clients. We place a lot of emphasis on the work we do in our own laborato-ry, where we focus on the harmony between the variety, origin and terroir of our wood. Just like you, we are dedicated to the pursuit of excellence.

Hubert de Boüard de Laforest On this point, we are in total agreement. For us, our relationship with a cooper must be based on quality, trust and dedication. It’s a marriage, just like the wood and the wine!

Spotlight on Château Angélus

Château Angélus is a winemaking estate with 39 hectares of vines in Saint-Émilion, in the Gironde region.

In 1954, when Saint-Émilion was first categorised, Château Angélus was awarded the Grand Cru Classé label. By then, it was already a highly respected estate, enabling it to weather the crises which rocked the industry in the 1970’s and to move with the developments in winemaking which came after.

It was in 1985 that Hubert de Boüard de Laforest, the grandson of Maurice de Boüard, launched an ambitious and innovative strategy to further increase the quality of their wines.

In 2012, Château Angélus was promoted to “Premier Grand Cru Classé A” in the ranking of Saint-Émilion wines.

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" ... our relationship with a cooper must be based on quality, trust and dedication. It’s a marriage, just like the wood and the wine ! "

TS : You source your barrels from four coopers, and you’ve chosen to work with the Sélection barrel from Tonnel-lerie Sylvain. Why did you choose these barrels? CM : We wanted to adapt our barrels to our terroir and our grape varieties. I believe that the origin of the wood influences the tannins of the barrel, just like the terroir in-fluences the grapes. At the Château Riche-lieu, every time we replant our vines we take a soil sample – this allows us to plant the grapes best-suited to the type of soil. With the Séléction barrels, we work in exactly the same way. These barrels come from forest terroirs which work well with our own ter-roirs and grape varieties.

TS : What are you looking for when you age your wines, in terms of style? CM : Our number one objective is to respect the terroir and the identity of our grapes.

TS : And the Sélection barrels allow you to achieve this? CM : No doubt. These barrels respect both the unique features of the terroir and the characteristics of the grapes. For Merlot, the Sélection barrels bring freshness, volume, power and aromatic complexity. For Malbec, we get a lot more floral notes which come forward, with spices too – notes of green and white pepper. At the moment, we’re still experimenting with our Cabernet Franc and Sauvignon.

TALKING TO CYRIL MEYROU, THE CELLAR MASTER AT CHÂTEAU RICHELIEU IN FRONSAC

TS : And in general, what do you expect the Sélection barrels to bring to the maturing process?CM : Beyond the respect for our terroir and grape varieties, I expect the Sélection bar-rels to mature our wines in a consistent and linear fashion. Thanks to the traceability of the wood, the main features of our varieties are allowed to come through clearly. The tannins in the wood cushion the tannins in the wine, preserving the fruit, freshness and “crunch”.

Spotlight on Château Richelieu FronsacOwner : Ms AN YINGHUI Manager : Ms Sylvie PEREZCellar master : Mr Cyril MEYROUVineyard supervisor : Mr Jérôme DONZEAUDAppellation : FronsacHectares : 23Varieties : Merlot 70% Cabernet Franc 15% Cabernet Sauvignon 10% Malbec 5%Soil : Blue and asteriated clay, Fronsadais MolasseAge of the vines : 35 years on average, the youngest are Cabernet Sauvignon, the oldest date back to 1956Harvest : manual for Malbec, machine and manual for the rest of the vinesThe winemaking process : In-tank malolactic fermentation, then barrelling after racking 2 or 3 times, depending on the vintage% new wood barrels : 50% new wood 50% used once, the objective : 1/3 new, 1/3 used once, 1/3 used twiceWines produced : Royal Richelieu 30,000 bottles, Favorite de Richelieu 6,000 bottles. Richelieu, the first wine with 70,000 bottles.Maturing : 12 to 14 months, depending on the vintageThe SELECTION is used on the following varieties : Merlot, Malbec and soon Cabernet Franc and Cabernet Sauvignon.

Spotlight on the tastinG after four months in the barrelSylvain Sélection barrel, medium toast, barrelling on the 24th of April 2017

Merlot : big and well-rounded up front, with very ripe fruit and wonderful volume. Great potential ! Merlot with a Sélection barrel used once previously : finesse, lively, well-developed aromas, with tannins still a little tight at the end.

Malbec : floral on the nose with peppery notes, fresh and direct with good aromatic complexity. The tannins boost the typical Malbec flavour.Malbec with a Sélection barrel used once previously : wonderful fruity notes, light and round with even a little bit of “crunch” !

Cyril Meyrou has taken us into his brand new, modern cellar. It currently holds 218 barrels !

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LAUNCH OF MARC GRENIER IN SOUTH AFRICAThe Sylvain’s family has recently acquired Marc Grenier managed by Jean-Luc’s son : Rémi. A manufacturer of large wooden vats and casks based in Burgundy and these products are now available in South Africa. On 1 June, a presentation to leading winemakers was held atLongridge in Stellenbosch and on 8 june, at Glen Carlou In Paarl including a tasting of wines from some leading French properties who use Marc Grenier. More than 40 winemakers were present for this event.

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Jean-Luc and Claire Sylvain have always made a point of sharing their passion and know-how. Every year, they invite their customers from all over the world to discover all the tricks of the trade. This year, to introduce the sylviculture and the history of French forests, they decided to work in association with LEMA PRODUCTION in order to make a video showing every steps of the syviculture in one of the most beautiful french forest : Tronçais. For 2 days, the team filmed some magnificent sequences in the forest.

THE VIDEO WILL BE SOON AVAILABLE ON THEIR WEB SITE. >>> STAY TUNED !

BACK ONfrom left to right :Catherine Blin sales manager Tonnellerie Sylvain, Sylvie PEREZ manager, Jérôme DONZEAUD vineyard manager ,Cyril MEYROU cellar master

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Jean Daneel, Sylvain’s agent, and Marie Thomas, Sylvain’s sales manager

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FROM 29TH NOV. TO 1ST DEC. 2016THE VINITECH TRADE SHOW The Marc Grenier cask workshop and the Meyrieux cooperage were, for the first time, on show with the Tonnelerie Sylvain at this major industry event, which attracts more than 45 000 visitors every year!Jean-Luc Sylvain cares deeply about bringing our clients high-quality solutions to their problems. That’s why he’s decided to branch out and offer a range of vats, casks and barrels (both Bordeaux and Burgundy style), which are all made according to techniques handed down over the generations.The cask workshop founded in 1982 by Marc Grenier was passed on to Rémi Sylvain, a cooper and wood engineer. Similarly, the Meyrieux cooperage which was founded in Beaune in 1991 was bought by Jean-Luc Sylvain in 2010. Today, this company is run by Frédéric Naud.And for the cherry on the cake: Luc Sermier, the iconoclastic Swiss winemaker, came to the show to present and uncork his most prestigious wines. “Les Titans” are matured at extremely high altitude in Sylvain barrels, so this was a fantastic and enlightening opportunity to taste and compare some truly beautiful wines !

3 - 4 MARCH 2017 THE WORLD SAUVIGNON CHAMPIONSHIPS The eighth world sauvignon championships were held on the 3rd  and 4th of March in Bordeaux, the city where the contest began. This year saw 861 wines entered from 22 different countries. The jury, comprised of 65 experts from around the world, awarded 242 medals and 8 “revelation” trophies.The sauvignon grape’s remarkable aromatic qualities make it one of the best-loved varieties among consumers around the world, and from this universal appreciation for the grape stemmed the idea for a global competition, open to all wine-producing regions in both hemispheres.The Tonnellerie SYLVAIN has been a loyal partner to this competi-tion since 2010, helping it gain international renown and success. The next contest will be held on the 2nd and 3rd of March 2018 in Graz, Austria. Diner at the "cité du vin" in Bordeaux

5-6-7 MAY 2017 THE CONCOURS MONDIAL DE BRUXELLES : INTERNATIONAL WINE TASTING AND COMPETITIONS AT THE UNITED NATIONS OF FINE WINES

After being held in Veneto, Italy, in 2016, the Concours Mondial de Bruxelles came to Valladolid, the town and province located at the heart of the Castilla y León region.Here, wine is everywhere. This region has roots in wine production which stretch back millennia; proud of their winemaking heritage, they are home to no fewer than five prestigious appellations. The contest is intended to both promote wine to consumers and en-courage professionals to discover these ancestral vineyards. This is a unique opportunity to shine a spotlight on the cream of interna-tional wine production and to uncover the wines and cellars of this exciting region.Once again this year, the Tonnellerie SYLVAIN, the Marc GRENIER cask workshop and the MEYRIEUX cooperage were the exclusive partners for this competition.

6 JUNE 2017CAPE BORDEAUX RED BLEND (PREVIOUSLY THE RED HOT WINE AWARDS), SOUTH AFRICA

Back for the third edition of CAPE BORDEAUX RED BLEND. No fewer than 60 wines were represented by 45 producers were repre-sented this year. A score in excess of 90 was awarded for 18 wines by the three-person panel, scoring done according to the 100-point quality scale. The Tonnellerie Sylvain had the pleasure to offer to Rudy Schultz from THELEMA MOUNTAIN VINEYARDS, as the pro-ducer of the wine judged best overall a 300L Sylvain Selection from for the wine Thelema Rabelais 2013 (94/100). The Tonnellerie Sylvain is also sponsoring the SAUVIGNON BLANC SEMILLON BLEND & WOODED SAUVIGNON BLANC (previously the RISCURA WHITE HOT) on next 30th august 2017. On this oc-casion we will have the pleasure to offer a Sylvain Blanc barrel to Bernhard Veller from Nitida Cellar for Nitida Coronata Integration 2016 (93,3 point score – the highest best overall).

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from left to right : Alejandro REIG, agent SYLVAIN in Espagne, Jean-Luc SYLVAIN, and Marie THOMAS.

Michel Blanc, President of the federation of Châteauneuf du Pape's producers and his jury.

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THELEMA WINS SYLVAIN BARREL !

Christian Eedes, editor of winemag.co.za with Marie Thomas, Sylvain’s sales manager for South Africa

and Thelema winemaker Rudi Schultz.

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Tonnellerie Sylvain, Marc Grenier and Tonnellerie Meyrieux's teams. The family Sylvain : From left to right : Claire, Rémi, Gérard and Jean Luc

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SITEVIInternational exhibition of equipment and expertise for vine-wine, olive and fruit & vegetable professionals. EXHIBITION CENTRE MONTPELLIER – FRANCE> www.sitevi.com

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CONCOURS MONDIAL DU SAUVIGNON> www.cmsauvignon.com

18TH TO 21ST JUNE 2017VINEXPO 2017 A DECISIVE PLAYER IN THE WINE AND SPIRITS TRADE Vinexpo Bordeaux is the world’s leading wine and spirits exhibition with more than 2,300 exhibitors from 40 countries gathered to meet buyers, sign contracts, discover new products and grow their business contacts.On this special occasion, the Tonnellerie Sylvain has organized a magnificent diner and invited some of its clients from all over the world at Château La Rose Perrière. The event was a real success. Jean Luc, Claire and the whole Tonnellerie Sylvain's team wish to thank everyone who has contributed to the success of this beautiful evening.

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CONCOURS MONDIAL DE BRUXELLES· up to 9080 wines represented· coming from 50 countries· Selection of the 320 best tasters from 50 nationalities · 3 days tasting> www.concoursmondial.com

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