With over 150 years of experience in the winemaking industry, the Rothschild family are quite simply the most famous name in wine. Whilst not establishing a direct presence in Champagne until 2003, they have had an interest in the region since 1945, beginning with an investment in Champagne Ruinart. This was sold to LVMH in 1963, but the family returned in 1966, purchasing shares in Champagne Henriot, a partnership that lasted until 1988. In 2003, the three branches of the family (Mouton, Lafite, and Rothschild Bank) launched Champagne Barons de Rothschild, with an exclusive selection of Premiers Crus and Grands Crus vineyards. Today, based in Vertus, the Rothschild House owns 8 hectares in prime locations across the Côte des Blancs.
This limited release Extra Brut Blanc de Blancs is composed of 100% chardonnay from the Grand Cru vineyards of Avize, Cramant, Oger, Le Mesnil-sur-Oger. Vinified separately plot by plot in 20-hl temperature-controlled stainless-steel vats and a small proportion of wooden barrels. Long ageing on the fine lees in small vats with regular bâtonnage (stirring of the lees). Cellar-ageing on the lees: 8 years minimum - Dosage: extra brut, 4 g/l - Rest after disgorgement: 12 months minimum
Toasty and nutty on the nose with candied lemon peel, peach and dried apricots. Full, quite intense and fruit forward. I like the hints of bitterness with lemon zest, coffee beans, toasted vanilla pod alongside crisp green apple. Crunchy and direct at the same time with lifted acidity. Quite upfront and powerful - well worked but still youthful with tension despite being a decade old. A charming Champagne.
96 POINTS DECANTER
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Located in the heart of the Chablis region, Maison Pascal Bouchard offers a full range of wines from Chablis and the Grand Auxerrois region, spreading over 40 hectares. Pascal Bouchard is one of the leading negociants, working closely with small quality groomed growers. The impressive modern cuverie is perfectly suited to the highest quality requirement with crop handled by gravity, possibility to vinify micro-cuvées separately thanks to a park of various tank sizes, and an underground thermo-regulated wine cellar to allow the wines to age perfectly. All the bottling and shipping is done on site. In 2015 Maison Pascal Bouchard got purchased by Burgundy Maison Albert Bichot, also proprietor of Chablis Château Long-Depaquit. The two entities share their respective knowledge, even though they are run and managed separately. Pascal Bouchard wines have a strong presence in the domestic market but they are also exported to 40 countries around the world.
100% chardonnay - The town of Vézelay is a Unesco World Heritage site known for its Abbey Basilica of Sainte-Marie-Madeleine (built in 1050). The Village AOC “Vézelay”, created in 2017, is produced within the four villages of Vézelay, Asquins, Saint-Père, and Tharoiseau. This wine is vinified exclusively in temperature-controlled stainless steel tanks where it continues to age for 8 months once fermentation is complete.
On the nose, the wine offers warm floral notes of acacia, grape, lemon, pear, and peach, with hints of hawthorn, grapefruit, brioche, and almond. In the mouth, the attack is supple and fruity, underscored by citrusy tension. The length is marked by a limestone and saline minerality with fresh notes of licorice and menthol. The citrusy suppleness and vigor of these wines makes them perfect for a convivial tasting. Very versatile wine: great as an aperitif or with a starter (tartares, gravlax, smoked fish, and seafood) ; sophisticated with cold cuts, pâté, parslied ham, and salami ; and refined with roasted cod, sautéed scallops, or a simple sea bream en papillote. As for cheese, serve with goat and hard cheeses, and creamier local ones such as Brillat-Savarin or Chaource.
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Yannick Amirault founded the estate in 1977 with only 3.9 hectares of vines he inherited from his grandfather. Since that time Yannick and his son Benoît, who joined the family business in 2003, have expanded their holding to 20 hectares of vineyards in both Bourgueil and Saint-Nicolas de Bourgueil. Work in the vineyard and cellar follows the lunar calendar and the estate received organic certification in 2009. Vinification is non interventionist and the use of sulfite is minimal. Benoît is now fully in charge of the estate. Being part of the generational transition, he has become one of the leading figures in the Bourgueil and Saint-Nicolas-de-Bourgueil appellations.
Biodynamic. 100% old cabernet franc vines. Double sorting of the grapes with destalking (no crushing). Alcoholic fermentation in cone oak vats, skin maceration during 4 weeks. Aging during 12 to 18 months (75% in 400L casks, 25% in sandstone eggs). Le Clos, has been historically classified as a « 1er cru » by the abbey of Bourgueil. Exposure on a hillside with clay and flint on a limestone underlay.
From two hectares of this famed hillside vineyard of clay and flint over limestone. Aged more than a year in 400-liter foudre and sandstone eggs. Complex and meaty, a muscular style of Cabernet Franc. Bloody and peppery aromas and in the mouth, a swirling balance of savory herb, black fruit, dark minerality and fine tannins. Lively, engaging and seamless.
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With over 150 years of experience in the winemaking industry, the Rothschild family are quite simply the most famous name in wine. Whilst not establishing a direct presence in Champagne until 2003, they have had an interest in the region since 1945, beginning with an investment in Champagne Ruinart. This was sold to LVMH in 1963, but the family returned in 1966, purchasing shares in Champagne Henriot, a partnership that lasted until 1988. In 2003, the three branches of the family (Mouton, Lafite, and Rothschild Bank) launched Champagne Barons de Rothschild, with an exclusive selection of Premiers Crus and Grands Crus vineyards. Today, based in Vertus, the Rothschild House owns 8 hectares in prime locations across the Côte des Blancs.
Produced from the Grand Cru Vineyards, Barons de Rothschild Champagne Brut is a blend of 60% chardonnay and 40% pinot noir. 40% of reserve wines . Aged at least 3 years sur latte. Low dosage (5g/l) and kept at least 6 months after the disgorgement process.
Barons de Rothschild Champagne is also available in 1500ml , 3L and 6L - Contact us for details
Enticing and subtle nose with notes of lemon zest, honeysuckle and freshly baked brioche. Wonderful elegance on the medium-bodied palate that has a sleek silhouette. Long finish with plenty of spice and a touch of black berry fruit. A cuvee of 60% chardonnay from the Cote des Blancs and 40% pinot noir based on the 2018 vintage with 40% reserve wines. A lot of the sources are famous Grand Cru villages, like Verzenay and Avize.
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Burgundy meets the Rhone! When Mounir Saouma and his wife Rotem Brakin (owners of highly sought-after Burgundy micro-negociant Lucien Le Moine) had an opportunity in 2009 to purchase a neglected vineyard in the Pignan area, they did not hesitate! The Clos Saouma winery is based near Orange, in Vaucluse, just north of Châteauneuf-du-Pape.
Today they farm a total of 21 acres across 8 vineyards in all 5 villages of the appellation (Chateauneuf-du-Pape, Bedarrides, Sorgues, Courthezon and Orange) including that cherished piece of Pignan site (neighbour of Château Rayas). In almost every respect, the Saoumas vinify their southern Rhône wines in the same manner as their Burgundy wines: they employ ‘whole-cluster’ fermentation; no punch down, no racking and subject the wines to exceptionally long cellar aging (24 to 36 month élévage) in a cold underground cellar; and minimize their use of sulfur by trapping trace Co2 left over from fermentation.
This is an exceptionally limited set of magnums from celebrated vignerons, Rotem and Mounir Saouma. The 2019 release contains.
1x Châteauneuf-du-Pape ‘Les Amphoraes V Pignan’ 2017 – a single site Cinsault from Pignan vinified in amphorae, and bottled without racking, fining or filtration 1x Châteauneuf-du-Pape ‘Le Petit Livre d’Anna Magdalena Bach’ 2014 – 100% Grenache from Pignan matured in a 500-litre demi-muid for five years with lees and bottled without racking, fining or filtration 1x Châteauneuf-du-Pape Blanc ‘Arioso’ 2016 – 100% Grenache Blanc from Pierredon, aged in 500-litre demi-muid for three years on lees with minimal racking and no fining or filtration
Located in the village of Rully, Côte Châlonnaise, Maison Louis Picamelot is an iconic and historic producer, specialized in the production of sparkling wines Crémants de Bourgogne. Picamelot was among the first ones to release a ‘Bourgogne Mousseux’ back in the 30’s. The estate encompasses 22 hectares of vineyards (organically farmed) planted in chardonnay and pinot noir. Two thirds are located in the Côte de Beaune and Hautes Côtes de Beaune, more specifically in Saint Aubin between Puligny Montrachet andChassagne Montrachet where the cuvées Les Reipes and En Chazot come from. Picamelot remains a small quality driven family owned estate with a production of about 250 000 bottles a year. Aside of the estate wines, Picamelot shares its savoir-faire with various local wine producers and signs the production on their behalf.
Organic. 40% chardonnay (from Côte de Beaune), 40% Pinot Noir (Côte de Nuits), 20% Aligoté (Côte Châlonnaise). Hand harvested in small crates. Vinified separately, then blended for the ‘‘prise de mousse’’ and aged on lees for 12 months. RS: 7g/l
Elements of limestone and seashell surround notes of baked lemons and pears that open to stone-fruit compote, cloves, heather and toffee; it’s surprisingly dense and viscous on the palate, gathering an array of mineral-tinged textural elements and glimpses of yellow fruit that neatly balance bright acidity with a slightly creamy nature.
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Located on the foothills of the Massif des Bauges in Saint Pierre d’Albigny, a short distance away from the Mont Blanc Mountain, Domaine Vendange extends over 10 hectares, on south facing slopes where Jacquère, Altesse, Gamay, Pinot Noir and Mondeuse fully express their authentic typical aromas. The Vendange family has been involved with the viticulture and agronomic industries for quite some time as they are one of the largest vine nurseries in the region. After studying viticulture and oenology in Beaune, Benjamin Vendange returned to the family property in 2015 . With his partner Diane Gounel, oenologist from Languedoc -Roussillon, the step was taken to start their own estate with the family’s holdings.
Organic (no certification). This crémant blends Jacquère (45%), Altesse (30%), Chardonnay (25%) of 25 year old vines, with vinification in stainless over 9 months with bâtonnage, prior to a secondary ferment in bottle for a minimum of one year on lees. RS 6g/l.
Tight and chalky, this dry sparkler wraps lemon peel, pear skin, broken stones, around a green apple core, scented with elderflower. There's a light creaminess, thanks to the slick of lees, buffering the alpine acidity, and making this a friendly, interesting drink for popping now. (89 Gismondi)
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With over 150 years of experience in the winemaking industry, the Rothschild family are quite simply the most famous name in wine. Whilst not establishing a direct presence in Champagne until 2003, they have had an interest in the region since 1945, beginning with an investment in Champagne Ruinart. This was sold to LVMH in 1963, but the family returned in 1966, purchasing shares in Champagne Henriot, a partnership that lasted until 1988. In 2003, the three branches of the family (Mouton, Lafite, and Rothschild Bank) launched Champagne Barons de Rothschild, with an exclusive selection of Premiers Crus and Grands Crus vineyards. Today, based in Vertus, the Rothschild House owns 8 hectares in prime locations across the Côte des Blancs.
Produced from the Grand Cru Vineyards, Barons de Rothschild Champagne Brut is a blend of 60% chardonnay and 40% pinot noir. 40% of reserve wines . Aged at least 3 years sur latte. Low dosage (3g/l) and kept at least 6 months after the disgorgement process.Attractive flinty nose with delicate bread-dough and dried-apple character with lemon undertones, leading to a fuller and smoother palate. Persistent finish for this super-savoury style that is appetizing and inviting for more.
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Fenin, small village nestled in Val-de-Ruz, less than 10 kilometers from the city of Neuchâtel in Switzerland, houses the traditional distillery Larusée. It was founded in 2012 by two friends: master distiller Jean-Pierre Candaux and Nicolas Nyfeler. Jean-Pierre told Nicolas the story of Léon Duvanel, his wife Danièle’s grandfather. Originally from Val-de-Travers, Léon had always dreamed of distilling absinthe, but since his wife was downright against such an enterprise, he abandoned his dream, storing his recipe books and research papers in an old trunk in the loft. Léon had since passed on, but before he died he had talked to Jean-Pierre about his passion for absinthe with such enthusiasm that the latter picked up his desire to make it.
45% alc. - The history of pastis is very closely linked to that of absinthe, because the prohibition of absinthe led to the creation of this marvelous aniseed beverage, which is so symbolic of sunlit aperitifs. Made from about thirty aromatic plants and herbs, the blend is placed in 120-litre “chauffe” chambers in a copper still designed by Larusée. After an overnight soaking, The distillation process is carried out. The pastis is then left to soak for an extra two weeks in a blend of essential oils (from Southern France) and dry berries. No additive.
Delicate nose of cinnamon, anise, cloves and grapefruit with very pleasant perfumes followed by spiciness adding layers and complexity. The palate continues where the nose leaves off, it is fruity and spicy with anise, herbs and licorice. Persistent with flavors flowing through. Good contrast supporting complexity once again. Very exciting with a lot to offer, showing personality and delivering excitement and enjoyment as well. Very well-crafted, just perfect for finishing off a meal!
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In the 1950’s, Michel Couvreur, originally from Belgium, landed in Burgundy to start a fine wine merchant business. He took frequent trips to England and Scotland to sell his wines but was always particularly drawn to Scotland for the fishing and hunting. This is how he got exposed to the finest Scotch whiskies; and this is how the story started! He moved to Scotland in 1964 to become enamored with the whisky production and craft his own at Edradour. However trends were already changing in the industry with many of the old methods being replaced by new, cheaper ones, swapping the old, traditionally-used Sherry casks for more cost-effective steel or plastic vessels. Because of this, Michel decided to return to Burgundy in the 1970's. The region standing midway between the Andalusian vineyards and the Scottish Highlands, it was logistically easier to get the extremely rare old Pedro Ximenez and Palomino casks, as well as Vin Jaune feuillettes from the neighboring Jura wine region. All the young distillates were sourced from Scotland and shipped to Burgundy to be matured. Couvreur was an interesting character and would have crazy ideas! He also had various passions and one of them was engineering underground tunnels. He called the same company that built the famous Mont Blanc tunnel to create an underground labyrinth under the nearby limestone hills. The maze is still used today to age all of Couvreur's production. These single malts, while not technically Scotch, soon became the things of legends. Michel passed away in August 2013. He shared many of his secrets with his wife, Marthe, and daughter, Alexandra, as well as his long-time employee and confident, Jean-Arnaud Frantzen, and his son-in-law, Cyril Deschamps. They are now entrusted to carry on the legacy of the true “Last of the Mohicans" of artisanal Scotch whisky. The name remains and new expressions are being released every year. Early 2022, Couvreur built a new storage / production facility in the Village of Bouze les Beaune. The team has already started distilling their own spirits from local biodynamically grown barley. The current production is about 60,000 allocated bottles sold to private collectors and Michelin star restaurants around the world.
Distillation Degree 70% - Natural Degree 55% - Bottle Degree 45% • The Blossoming Auld Sherry is a recreation of the legendary malt whiskies of the Victorian era. An era when sherry and Scotch were both kept on hand in the cellars of England and Scotland’s great estates and drawn for consumption as needed. Matured in one single butt of the freshest possible Montilla-Moriles casks, this whisky is redolent of that great wine of Jerez in a way that’s simply not available in modern bottlings. This ultra saturated butt from a solera started in the 1950s at Toro Albala is one of a kind. The cask was kept in medium humidity for the majority of its maturation before being moved to the wettest part of Couvreur’s cellar where extractive atmosphere is at a maximum.
From Reggit World Whisky Nose: True, old-style sherry bomb. Rich, old-style Pedro Ximenez sherry notes are evident from the start. Stewed plums. Figs. Raisins. Palate: Thick, viscous, delicious! Figs, stewed cherries, plums. Dried fruit, raisins. It's chewy, glorious old-school Pedro Ximenez sherry is perfectly integrated with the 45% ABV. Stone fruit jam, caramel sweetness. You never get any alcohol burn. It's a pure joy to drink! It is perfectly dancing the line of PX sherry and a great Scotch whisky at the same time. Finish: Medium-long finish. Gentle PX sherry notes, figs, more dried fruits trailing off. This is probably one of the most unique whiskies I've ever tried. Having recently enjoyed a few drams of a 1971 Toro Albala Pedro Ximenez Sherry, as well as much younger PX sherries, this Michel Couvreur "Blossoming Auld Sherried" Whisky has a real old-school style Pedro Ximenez Sherry DNA. It's not brash like the newer quick "sherry cask finish" whisky trend where something is thrown in a young sherry cask for a few months, to a year or two.
It's also certainly not just "sherry with extra alcohol," either. It's sweet, but not cloying, it's nuanced and tastes like something aged at least 20 years, even though there's no age statement. I have to thank Chesterfield and so many others for this recommendation. Phenomenal.
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In the 1950’s, Michel Couvreur, originally from Belgium, landed in Burgundy to start a fine wine merchant business. He took frequent trips to England and Scotland to sell his wines but was always particularly drawn to Scotland for the fishing and hunting. This is how he got exposed to the finest Scotch whiskies; and this is how the story started! He moved to Scotland in 1964 to become enamored with the whisky production and craft his own at Edradour. However trends were already changing in the industry with many of the old methods being replaced by new, cheaper ones, swapping the old, traditionally-used Sherry casks for more cost-effective steel or plastic vessels. Because of this, Michel decided to return to Burgundy in the 1970's. The region standing midway between the Andalusian vineyards and the Scottish Highlands, it was logistically easier to get the extremely rare old Pedro Ximenez and Palomino casks, as well as Vin Jaune feuillettes from the neighboring Jura wine region. All the young distillates were sourced from Scotland and shipped to Burgundy to be matured. Couvreur was an interesting character and would have crazy ideas! He also had various passions and one of them was engineering underground tunnels. He called the same company that built the famous Mont Blanc tunnel to create an underground labyrinth under the nearby limestone hills. The maze is still used today to age all of Couvreur's production. These single malts, while not technically Scotch, soon became the things of legends. Michel passed away in August 2013. He shared many of his secrets with his wife, Marthe, and daughter, Alexandra, as well as his long-time employee and confident, Jean-Arnaud Frantzen, and his son-in-law, Cyril Deschamps. They are now entrusted to carry on the legacy of the true “Last of the Mohicans" of artisanal Scotch whisky. The name remains and new expressions are being released every year. Early 2022, Couvreur built a new storage / production facility in the Village of Bouze les Beaune. The team has already started distilling their own spirits from local biodynamically grown barley. The current production is about 60,000 allocated bottles sold to private collectors and Michelin star restaurants around the world.
Distillation Degree 70% - Natural Degree 52% - Bottle Degree 43% • Vatting of single malts aged between 12 and 27 years in sweet PX casks from Jerez producer Toro Albala. Unfiltered. The casks have been moved around the network of underground limestone cellars from dry to very humid. Pairs perfectly with smoked salmon.
Nut-brown hue and rich dried date and caramel scent. The big, rounded palate surprises with smoke, underpinned with hints of Sherry, dried fig, and caramel, with a long baking spice finish.
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In the 1950’s, Michel Couvreur, originally from Belgium, landed in Burgundy to start a fine wine merchant business. He took frequent trips to England and Scotland to sell his wines but was always particularly drawn to Scotland for the fishing and hunting. This is how he got exposed to the finest Scotch whiskies; and this is how the story started! He moved to Scotland in 1964 to become enamored with the whisky production and craft his own at Edradour. However trends were already changing in the industry with many of the old methods being replaced by new, cheaper ones, swapping the old, traditionally-used Sherry casks for more cost-effective steel or plastic vessels. Because of this, Michel decided to return to Burgundy in the 1970's. The region standing midway between the Andalusian vineyards and the Scottish Highlands, it was logistically easier to get the extremely rare old Pedro Ximenez and Palomino casks, as well as Vin Jaune feuillettes from the neighboring Jura wine region. All the young distillates were sourced from Scotland and shipped to Burgundy to be matured. Couvreur was an interesting character and would have crazy ideas! He also had various passions and one of them was engineering underground tunnels. He called the same company that built the famous Mont Blanc tunnel to create an underground labyrinth under the nearby limestone hills. The maze is still used today to age all of Couvreur's production. These single malts, while not technically Scotch, soon became the things of legends. Michel passed away in August 2013. He shared many of his secrets with his wife, Marthe, and daughter, Alexandra, as well as his long-time employee and confident, Jean-Arnaud Frantzen, and his son-in-law, Cyril Deschamps. They are now entrusted to carry on the legacy of the true “Last of the Mohicans" of artisanal Scotch whisky. The name remains and new expressions are being released every year. Early 2022, Couvreur built a new storage / production facility in the Village of Bouze les Beaune. The team has already started distilling their own spirits from local biodynamically grown barley. The current production is about 60,000 allocated bottles sold to private collectors and Michelin star restaurants around the world.
Distillation Degree 70% - Natural Degree 62% - Bottle Degree 44% • The Blend is composed of malted and unmalted grains and cereals. It is also an exception in the Michel Couvreur range because it's not a fresh Sherry cask maturation: The Unique is enhanced thanks to very old whisky casks. Iodine flavors with a touch of almond and vanilla sweetness. The casks and hogsheads are then stored underground, in the limestone caves, in medium humidity.
Delicate and subtle, it is reminiscent of white fruits. Nervous on the palate, it shows a round aftertaste that makes it easy to drink with appetizers. To be served cool.
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The biodynamically farmed 15 hectare estate is spread over the appellations of Montlouis-sur-Loire, Touraine and Touraine-Amboise, where old vines côt (malbec), cabernet franc, grolleau, chenin blanc and sauvignon blanc fully express their potential. In the winery, the work is very precise and measured, with micro cuvée vinifications and élevage in concrete vats and old casks. Indigenous yeasts are used for the fermentations, and the juices are transported by gravity, with gentle extractions and long macerations to follow. The use of sulphites is judicious and no other inputs, or interventionist techniques are used. The whites are neither racked nor stirred. Praised by wine critics and loved by wine enthusiasts, La Grange Tiphaine has positioned itself as an ”incontournable” (essential) estate to discover and to understand the wines of the Loire Valley.
Biodynamic. 100% Chenin blanc from vines ranging from 80-110 years old grown on clay & limestone. Grapes are hand harvested in several successive pickings to let the grapes having a sufficient level of maturity and quality. Grapes are directly pressed and then transferred into old oak barrels. The fermentation begins spontaneously slow down in winter and finishes in Summer. In total, the wine remains 10 months on the lees in barrels. The blend is made in tanks after ageing.
This wine draws its strong character from the old vines still thriving on limestone soil, as evidenced by the complexity of its bouquet mixing scents of pear, white peach, apricot, jasmine, honeysuckle and verbena. Broad-shouldered, featuring electric acidity and a mineral streak cutting through, delivering focus and precision. The structured and dense palate offers a silky mouthfeel and an exotic side, with ginger, Korean pear, persimmon and green almond notes running through the mineral-infused finish..
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The biodynamically farmed 15 hectare estate is spread over the appellations of Montlouis-sur-Loire, Touraine and Touraine-Amboise, where old vines côt (malbec), cabernet franc, grolleau, chenin blanc and sauvignon blanc fully express their potential. In the winery, the work is very precise and measured, with micro cuvée vinifications and élevage in concrete vats and old casks. Indigenous yeasts are used for the fermentations, and the juices are transported by gravity, with gentle extractions and long macerations to follow. The use of sulphites is judicious and no other inputs, or interventionist techniques are used. The whites are neither racked nor stirred. Praised by wine critics and loved by wine enthusiasts, La Grange Tiphaine has positioned itself as an ”incontournable” (essential) estate to discover and to understand the wines of the Loire Valley.
Biodynamic. Montlouis-sur-Loire Pétillant Naturel (= Pét Nat or Méthode Ancestrale which all mean Natural Sparkling wine). 100% chenin. Hand-harvested. Vinified with indigenous yeasts. When only 14 g or so of sugar are left, the wine is bottled, and aged a minimum of 18 months before being disgorged. Very low sulfite.
Deep golden in colour, hinting at the gorgeous wine that lies within. Beautifully complex aromas of toast, cinnamon, maple, hazelnut, pecan and praline, with pure lemon and yellow apple fruit. There's a reassuring density to the mousse and mouthfeel, putting forward honey, peach, cooked pineapples and bruised apple notes. This is delicious, I love it. it's such a pure expression of Chenin Blanc. Apple pie, pastry, honey and plum. It's a serious wine, that also just happens to be a pét nat. Full and oily, with sublimely ripe fruit. Some texture, fine fizz, the acidity is so well balanced and long. (95 Decanter)
***
‘‘The nose is explosive on quince paste, marzipan, seringa, lemon-verbena, a mix of Chenin and autolytic notes. The palate is first broad and dense to become sleeker and saltier to finish with smoke and iodine. The bubbles are remarkably creamy and lingering. This wine could be cellared a year or so without problem. If you open it today, serve it in an all-purpose wine glass, not too cold, and enjoy it with roasted poultry, grilled rock fishes and soft-press cheese aged for 6 months or so.’’ (Pascaline Lepeltier)
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Founded in 2005 by the talented winemaking duo of Jérémie Huchet (Domaine de la Chauvinière) and Jérémie Mourat (Vignobles Mourat), Les Betes Curieuses (The Curious Beasts) is a collaboration to explore the distinct terroirs of Muscadet and showcase a more serious and ageworthy side of the region. All the vineyards (40 to 90 yrs old) are certified organic. Traditional Nantaise ageing is done sur lie with no batonnage for all the cuvées.
100% Melon de Bourgogne. Perdrix de l’Année is translated as ‘Partridge of the Year’ - Organic. 45 years old average vines grown on Clisson granitic base with a top layer of sand. Hand harvested. No destemming, indigenous yeast, no malolactic. Aged 3 months on lees in buried concrete tanks.
Round, fruit-filled, Muscadet - almost creamy in texture - with a touch of peach to complement the salty mineral and lime zest. Brisk, bracing, and utterly delicious.
Rectoral do Umia is located in the Val do Salnés region, one of the five subzones of the appellation, which is considered as the birth place of Rias Baixas. The rugged coastline is known to be the coolest and dampest of the region. Its soils are composed of hard granite with a very thin alluvial top soil, very similar to the Muscadet region of Atlantic France. The name “Salnés” comes from the salt flats that once covered the area (sal = salt). During the Middle Ages, the valley’s inhabitants collected salt and used it for preserving the fish that left their ports on merchant ships. The Latin name for the region was Territorium Salinense, which gradually became Salnés in Galician. The pergola trained vineyards are pratically at sea level, on gentle slopes or on the plain close to the Umia River.
100% Albariño. The Pergola trained vineyards are located near the town of Arousa in Val de Salnes. Hand harvested. Natural fermentation in stainless steel tanks at very low temperature to preserve all the aromatics. Aged 9 months on the lees in tanks.
A fresh and crisp albariño with green apples, kiwis, grapefruit and water lilies on the nose. Medium-bodied, with refreshing saline and fresh herb undertones. Lovely energy and balance.
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Since taking over the family farm in 1980, André Ostertag has brought this small property in the village of Epfig to the summits of Alsatian wine, becoming an icon in the world of biodynamic farming and a valiant ambassador of terroir-driven natural wines in the process. Now officially retired, André has passed this legendery estate to his son, Arthur.
The estate is spread over 15 hectares. In an act of rejection against the official classifications dictated by the A.O.C., Ostertag made up their own categories:
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- Vins de Fruit that express fruit character rather than that of a specific vineyard site;
- Vins de Pierre reflecting the terroir from which they originate;
- Vins de Temps that rely on time and weather to encourage the development of botrytis.
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Biodynamic. 70 years old Riesling vines - Vin de Pierre. From the Alsatian “muench” meaning monk, this vineyard is named for the Cistercian monks who originally planted vines here in the 11th-12th centuries. In a south-facing amphitheater in Nothalten at the foot of the Vosges mountains (between Selesta and Obernai), the Muenchberg site combines volcanic sediment and the pink sandstone of the Vosges with a touch of limestone. The vineyard offers definition, elegance, and great length and class to this Riesling. Ostertag is lucky to own parcels in both parts of the Muenchberg grand cru, which are climatically different, and so is able to make more complete Muenchberg wines than most producers. At 250-300 meters above sea level, the Muenchberg is slightly higher than the Heissenberg (which sits at 200-250 meters) and is characterized by a somewhat gentler slope; therefore this site is less of a sun trap compared to the Heissenberg.
This beautiful south-facing amphitheater has been planted since the 12th century. Ostertag’s 1.65ha are vinified to produce a wine blending intensity and elegance. Powdered stone, lemon verbena, and jasmine complicate the green apple and nectarine aromas and flavors. Then juicy and tight, hints of anise and minerals framing the lively pomaceous orchard fruit flavors. Finishes long, with repeating nuances of lime and flowers and a laser beam of acidity.
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Founded in 1870 by Tommaso Rondelli on the hills of Val Nervia, Terre Bianche is a family estate perched high above the small medieval town of Dolceacqua in Liguria. The 10 ha estate, now managed by Filippo Rondelli, is spread over a wide variety of soils including blue marl and white and red clay. The vineyards are sheer, rocky and are grown in terraces: this is extreme organic viticulture! The focus is on indigenous varieties, the aromatic and charming red Rossese di Dolceacqua (Tibouren in France), the indigenous white Pigato and also its more widely-known cousin, Vermentino. The wines are all fermented and aged in steel tank, bar the single vineyard wines which are aged in barrels with the aim being to minimize as much as possible the influence of oak on the taste of the wine. Of mountain and sea, these are unique, tangy wines of great character. Up there with some of the most authentic, lively and refined wines in Italy.
Organic - Pigato is a Ligurian variant of vermentino. The name derives from the dialect ‘pigau’ and refers to the little rusty tones that appear on pigato grapes when they reach advanced maturation.Pigato is a Ligurian variant of Vermentino which has adjusted to the coast and climate. The name, which means spotted, refers to the little rusty tones that appear on Pigato grapes when they reach advanced maturation. Its golden, intense colour reveals a lasting aroma with hints of peach, acacia, honey and aromatic herbs. It is a dry wine with a lovely bitter aftertaste. Perfect with any fish, crustaceans, grilled white meats, pesto and even cured meats.
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Located on the foothills of the Massif des Bauges in Saint Pierre d’Albigny, a short distance away from the Mont Blanc Mountain, Domaine Vendange extends over 10 hectares, on south facing slopes where Jacquère, Altesse, Gamay, Pinot Noir and Mondeuse fully express their authentic typical aromas. The Vendange family has been involved with the viticulture and agronomic industries for quite some time as they are one of the largest vine nurseries in the region. After studying viticulture and oenology in Beaune, Benjamin Vendange returned to the family property in 2015 . With his partner Diane Gounel, oenologist from Languedoc -Roussillon, the step was taken to start their own estate with the family’s holdings.
Organic (no certification). This Altesse (aka Roussette) is from 20 year old vines, native fermented long and cool in stainless, with 1/3 going through malolactic fermentation. This then rested 10 months in a mix of older barrels and stainless.
The malo, time and wood, and on lees has afforded a noticeable expansiveness to this wine, with quince, anjou pear, Hawthorne filling out the frame, bedded with a slick of herbal lees, and streaked with ample stony salinity throughout. Lovely freshness to carry the vinification, and display the alpine grape. (91 Gismondi)
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One of Champagne’s most passionate advocates of biodynamic viticulture and aromatherapy, Benoit Marguet farms a total of 10 hectares in the Grand Cru village of Ambonnay, from which a two hectare production sold to Krug. All the vineyards are meticulously ploughed by the resident horses and farmed respecting the principles of biodynamics. Working with indigenous yeasts and minimal (no added) sulfite, the vins clairs are vinified plot by plot in wooden vats and see long elevage in smaller oak barrels sourced from the best French forests and crafted by the best ‘mérandiers’. All juice transfers are done by gravity. Disgorgement is without dosage. Framed by a delicate patina from their time in oak, Marguet’s cuvées are concentrated, intense, and beautifully balanced. Marguet has become highly sought-after by collectors around the world. Production is fully allocated.
Biodynamic - 80% pinot noir, 20% chardonnay from old vineyards located in Ambonnay classified as 100% Grand Cru. ''18'' refers to 2018 for the base wine (85%) completed by 15% of reserve wine - no dosage - no sulfite.
A nose of roasted apples wafts from the glass, with delicate smoky notes, yeast dough, a lot of chalk underlay. Showing beautiful maturity, with an ingenious field of tension between fresh, chalky-mineral notes and the somewhat wild, oxidative character. Racy on the palate with notes of citrus, green apricot, walnut, sour cherry, and yeast. The acidity is supportive, which makes it a great champagne with food. The finish is carried by a tremendous saltiness, very piquant, almost a slight ginger sharpness to it.
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