• We felt this was the most appropriate name for this case as you will be the juror of these 12 bottles of wine. With that in mind we made a 'case' on this one that we think you will enjoy and scrutinize each every single one of them with a delightful outcome. In this case you will find 5 whites, 1 bubbly rosé and 6 delish reds. We rest our case!   Whites Convés Branco Alentejo - The Serra do Mendro, located to the north of Vidigueira, creates a natural barrier that favors the retention of fresh winds from the Atlantic Ocean, causing greater rainfall and large thermal amplitudes. Cold mornings and nights and hot days promote a balanced maturation of the grapes, preserving their freshness and natural acidity. The gentle slopes and elevations of the landscape, as well as the clay-schist soils bring minerality, freshness and diversity to the wines of Herdade da Lisboa. It goes very well with fish and seafood dishes, salads or Asian dishes. Merinas Verdejo Organic - Lovely Organic from Castilla de La Mancha is an easy going, fruit forward wine. Generous flavours of citrus, peach, pear, lychee with a hint of jasmine, orange blossom and fennel. Fruity, bright and lively. Goes down very well on its own and pairs nicely with fish, chicken, vegetarian dishes and curry. Willowglen Gewürztraminer Riesling - Two of our favourite white grapes Gewürztraminer (80%) and Riesling (20%) make a delightful pairing in this Australian wine. As a result, you get an off dry floral wine with aromas of Turkish delight and rose petals with a zesty acidity. A popular style offering delicious aromatics making it the perfect choice for Thai or Indian food. Las Sastreria Garnacha Blanca - This delicious wine, belonging to the Haute Couture Print Collection, has been made with white Grenache grapes. It combines modernity and fruit character with the elegance of the Mediterranean style of this variety. Ideal with appetizers, seafood entrees, fish, white meat and pasta. Les Anges Sauvignon Blanc - Another one that won’t disappoint. This is a Val de Loire dry white. In Sancerre Kingdom this is an entry level Sauvignon Blanc that doesn't over promised but over delivers. Elegant and refreshing with a good burst of fruit and a touch of minerality. Bright, fresh yellow color. Flowery on the palate, fresh and delicate, fruity with a smooth finish. Produced thinking on sustainability it's a local wine for local people that got it's foot out of the region due to it's simplicity and quality La Jara Frizzante Rosé - A totally irresistible semi-sparkling Italian rosé from one of our favourite Prosecco producers, La Jara, but in this case they use a little bit of the red grape, Raboso, to give the wine its lovely pale coral colour. Dry on the palate and bursting with fresh strawberry notes reined in by the pithy bite of pink grapefruit. At 10.5% this is the wine to drink in the park with socially distanced friends, or with lunch in the garden before you’re really meant to be getting stuck into the vino! Bodegas Matsu El Picaro - The name El Picaro translates to The Rogue, and Matsu is the Japanese word meaning to wait, referencing the balance of attitude and patience that goes into making this wine. Fruit is hand harvested from a selection of 90-year-old vineyards in Toro (Spain) that are cultivated using biodynamic techniques. It has an intense aroma in which one can find blackberry, blueberry compote, cocoa and toasted almond characters. It is succulent and supple, and displays excellent fruit intensity, wonderfully supported by silky texture and fine tannins. The wine is fleshy and generous and will be a crowd pleaser. Colossal reserva tinto - "Colossal" is defined by something gigantic in place and time. This red from Lisbon has an intense ruby color and presents itself with a great concentration in the nose. Extremely rich aroma with predominance of red ripe fruits and some floral notes, well integrated with notes of spices coming from the ageing in French and American oak barrels. In the mouth it shows great complexity with notes of plums and blackberries. The finish is rich and elegant. Herdade Da Pimenta Colheita 2019 - The Portuguese rising region Alentejo is just made for such quality wines. The strong temperature differences between day and night temperatures have a beneficial effect on the nutrient absorption, acidity and sugar content of the grapes. This Pimenta Colheita Alentejo from Herdade da Pimenta shows deep ruby ​​red with violet nuances. A complex scent of blueberries, white flowers and fine vanilla/wood aromas accompany the elegant fruit of the Pimenta Colheita. Chocolate and coconut notes are perceived on the palate, accompanied by delicate herbal and spicy notes, complex and balanced. The oak shows up in the Pimenta Colheita in a discreet caramel note with pleasant, fine-grained and soft tannins. The finish is concentrated, spicy and long-lasting. Château Haut Gravelier -  Château Gravelier is located on superb hillsides on the edge of Entre Deux Mers, Bordeaux. Classic French blend of 70% Merlot 30% Cabernet Sauvignon. With deep colour, classic structure and unusually ripe flavours, this is classic claret to serve with roast beef, duck or T-bone steak. Heartland Stickleback 2016 Shiraz - This intense Shiraz swims against the current and harnesses the best that Australia has to offer. It is a wine of style and substance, offering dark fruits and hints of herbs. Col Di Sasso Castello Banfi - One of the best known and appreciated Banfi labels in the world, Col di Sasso, which translates to "Stony Hill", is a blend of Cabernet Sauvignon and Sangiovese cultivated on the most rocky and impervious slopes of the Banfi estate in Montalcino. The perfect marriage between these two grapes gives birth to a youthful yet concentrated and extremely fruity red wine. Great place to stay in Tuscany if you get a chance.  
  • António Madeira is a Frenchman with Portuguese roots who considers that the heart of Dão, one of Portugal’s most interesting wine regions, is in the Serra do Estrela, which is where he can trace his Portuguese roots back to. Madeira has been researching the area since 2010, and he has managed to rescue interesting vineyards with abandoned old vines growing an impressive number of native varieties. This is winemaking that dates back a long time, where the plots have special granite soils, a good altitude and sun exposure and they are cultivated with great care for the environment. All of these factors result in authentic wines, with an honest personality. An excellent return to origins.
  • Rafael Palacios is the son of D. José Palacios Remondo (founder of Bodegas Palacios Remondo) and the brother of Alvaro Palacios(Priorat) but ultimately a passionate producer of white wine. After producing his first white at the family-run winery, called Plácet, he decided to set up his own winery in Galicia, in the Valle del Bibei, under the Valdeorras denomination. Established in 2004, Rafael Palacios has rapidly become one of Spain’s greatest producers of white wine. His focus is on the local variety Godello, grown in a small estate on very old vines that are up to 90 years old from the areas steep-sided, terraced vineyards and have been cultivated with respect of the land, without using any type of herbicide or pesticide. Rafael Palacios is refining his work year after year, reaching the magic of the greatest wines. A top wine, and one to keep. Grub pairing suggestions are mild Asian dishes, Moroccan specialities, fish ragout with saffron sauce Risotto ai frutti di mar  
  • That of the Mazzei is one of the longest and most structured stories that wine Tuscany can give. A story that has as its fulcrum the Chianti Classico and precisely the Castello di Fonterutoli; today a modern cellar with 117 hectares of vineyards for a production of 800,000 bottles. But also a story, made up of great personalities such as, to stay in the near future, Lapo Mazzei, in a period of strong changes, at the same time lays the foundations of today's company. Today, at the helm of this company are the sons Filippi and Francesco who over time have achieved significant goals and given the company a broader scope starting with some acquisitions, even outside Tuscany. In the mid-90s, however, the Belguardo estate project in Maremma was born, with 34 hectares of vineyards. From here comes a non-trivial variation of Vermentino, now it has become the main vine of the Tuscan coast. The white Vermentino "Codice V" of the Belguardo estate of the Mazzei family is a wine born in the heart of the Maremma, on the hills of Grosseto and Montiano. The vines were planted with Vermentino clones originating from Corsica, on loose soils with a predominantly sandy matrix, facing south, south-west. Fermentation takes place in steel tanks at low temperatures and for 20% of the mass in terracotta dolium with maceration on the skins for 4 months. Before final assembly and bottling, the wine rests in steel and terracotta for a few months. on the hills of Grosseto and Montiano. Recommended with fish and white meat savoury dishes, risotto, porcini mushrooms. A tutti!
  • An exceptional Kadarka from the Vida winery's 100 year old vines. The history of the name for this wine is also peculiar. One day, Peter Sr. was presenting his winery to one of his Japanese partners. When they were about to approach the vineyards, the gentleman noticed this little vine and jumped off the car and started shouting “BONSAI!” pointing at them. The tiny appearance of these stocks resembles a Bonsai, which in Japanese culture represents wisdom, a wish for long life and is also a symbol of good luck. A small curiosity is that Kadarka is a grape that was widely available before the Soviet union and well praised. With the Iron Curtain nearly fell into extinction, it's delicious but takes a huge effort to grow and is best from old vines. Reminds you of any other grape with certain similarities?  
  • Alexandre de Almeida, founder of the oldest hotel chain in Portugal with the same name, began producing Buçaco Wines in 1917 when he realized what the Hotel Winery concept meant after many visits to European hotels, including those on the French “Côte D’Azure”. This gave him the idea to open his own winery at the Buçaco Palace, starting to produce varieties that would come to be known as the glorious “Buçaco wines”. In the early 20th century, one of the most interesting pages on Portuguese wine was created, the wine that was to become a much-envied icon, but which was always intentionally kept out of the limelight. Its creator, Alexandre de Almeida, adopted the concept of linking luxury hotels to a winery with their own wine. If we look back, ever since the first harvests we realized the importance of this icon that was served to kings, queens and heads of state, as proven by menus, proudly kept at the Hotel Palace Buçaco. Buçaco wines were just that: objects of culture limited to very restricted circles, the elite. Their fantastic and noble labels still bear the symbol of their nobility to this day and age. The Buçaco wines were and still are always produced in the same way using the same methods as in the past. The fact that the grapes come from the Dão and Bairrada regions guarantees a wonderful wine that nobly develops in the bottle. If you happen to visit this unique 5* Hotel, just North of Coimbra(between Lisbon and Porto) you will be in for an experience. Situated in the Bussaco National Forest, this 5-star hotel occupies the hunting palace of the last Portuguese kings. Palace Hotel do Bussaco is an excellent example of Manueline-Gothic architecture. Its richly decorated corridors feature antique furnishings, large paintings and traditional Portuguese glazed tiles. Its elegant restaurant offers a range of exclusive Bussaco wines(only). Classic French cuisine and traditional Portuguese dishes are served at Palace Hotel do Bussaco’s restaurant. It is decorated with paintings by João Vaz, Moorish ceilings and exotic hardwood floors. Guests can try a glass of rare Port vintage at the bar. Fantastic experience with amazing wines            
  • Is with wines like this one that you start uncovering the great potential of Douro wines. 'Castas Escondidas' translates as 'hidden varieties' and showcases old-vines, field-blend fruit and some of the lesser known grape varieties of the Douro Valley. What makes this drop a superior wine is not only the great quality of the terroir, region characteristics, the field blend vines used but most importantly the high intervention from skilled winemakers producing this wine. With all of these movements happening which by all means are fantastic such as natural wines, low intervention and so on, memories can be short and people will have some tendency to forget that winemakers spent hundreds of years studying the production of wine going by the scientific name of oenology and therefore they are oenologists with the main purpose being interventionists in every single process of the wine production!!! oh dear, I feel I am opening a can of worms here... As the magician himself describes “Casa Ferreirinha Castas Escondidas was designed to stage the varieties commonly used in batches of Port Wine, but rarely explored and which result in a perfect combination with other more well-known varieties” , says Luís Sottomayor, the winemaker responsible for Sogrape wines in the Douro. . “The small percentage of grapes harvested from old vines gives even more special characteristics to the final batch” Great with for special occasions, quality red meats and cheeses. Be responsible and drink this wine moderately as it is one of a kind
  • The Fèvre family had been running the Chablis vineyards in northwest France for more than 250 years when William Fèvre brought out the first vintage in this domaine. It was 1959 and William was taking over from his father, the great winemaker who took on 7 hectares of vineyards after World War II. This was the starting point for Domaine Williams Fèvre, one of the largest producers in Chablis, which currently has 78 hectares divided into 90 plots.

    Chablis, is the source of the most racy, light and tactile, yet uniquely complex Chardonnay, while considered part of Burgundy, actually reaches far past the most northern stretch of the Côte d’Or proper. Its vineyards cover hillsides surrounding the small village of Chablis about 100 miles north of Dijon, making it actually closer to Champagne than to Burgundy. Champagne and Chablis have a unique soil type in common called Kimmeridgian, which isn’t found anywhere else in the world except southern England. A 180 million year-old geologic formation of decomposed clay and limestone, containing tiny fossilized oyster shells, spans from the Dorset village of Kimmeridge in southern England all the way down through Champagne, and to the soils of Chablis. This soil type produces wines full of structure, austerity, minerality, salinity and finesse.

    Pairs well with fish dishes, grilled or in a light sauce; various seafood, oysters and sushi.
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    This famous Domaine has been run by Caroline Lestimé, Jean-Noël’s daughter, since 1989. Its 12.5 hectares of outstanding vineyards have been certified organic since 2014, and are now run biodynamically, though are not yet certified as such. Most of the estate’s vineyards are in the heart of Chassagne, with one vineyard in the Hautes Côtes de Beaune, which looks down on St. Aubin and was planted in 2015 at an altitude of 300 metres above sea level. The vines are Guyot-trained and planted on a moderate hill facing east. The soils here are stony calcareous clays which are enriched with biodynamic composts at the end of every winter. The wines are, in the best sense of the phrase, ‘low intervention’ wines, with each expressing the character of its site. The 2018 vintage started with good levels of winter rainfall, replenishing the soil moisture content. After a cold February and a rainy March, conditions in April were warm and dry, allowing the vineyard growth to catch up after the earlier delays. Flowering occurred under perfect conditions and summer brought consistently warm, sunny days through to harvest, which took place on August 26th. Grapes for this wine come from two similar plots: one parcel is in the upper part of the appellation (just under the road to Santenay) and the other on the lower part. 40 year old Vines Approximately 200 cases of this cuvée are made each year. Great wine to be appreciated. being an elegant and with layers of structure making this wine quite exquisite. Decanter highly recommended here.
  • The Perrin family of Châteauneuf-du-Pape are one of the Rhône Valley’s greatest vineyard owners. With over 200 hectares of top level, prime vineyards at their fingertips, they have the terroir and skill required to produce some of the region’s finest wines. The estate traces its history back to a plot of Coudoulet vines bought by Pierre de Beaucastel in 1549. The estate was transferred into the Perrin family in 1909 through marriage, where it remains firmly to this day. Despite being one of the old guards of the region, they are also one of the most progressive estates. They were one of the first converts to organic and biodynamic faming in Châteauneuf-du-Pape, which they adopted in 1950 and 1974 respectively. A legendary Châteauneuf-du-Pape wine, Hommage à Jacques Perrin by Château de Beaucastel is one of the world's greatest wines. It brilliantly embodies the motto of the Perrin family: "A Grand Vin embodies emotion and civilisation, a legend that transcends time." The first vintage of this prestigious wine was produced in 1989. Produced in very limited quantities, the Hommage à Jacques Perrin wine comes from a unique terroir composed of rolled pebbles upon clay-limestone and silt soils in an exceptional vineyard located in the northern part of the Châteauneuf-du-Pape appellation, in the Rhône Valley. Vintage 2020 was relatively mild, the winter was punctuated by an episode of frost which had little impact on the vineyards, even the earliest plots. While the mildness of spring favoured vegetative development, a constant wind kept the soil cool. The hot, sunny summer was marked by both coolness and temperature variations between day and night, ideal conditions for ensuring a high-quality and even ripening of the grapes. Harvested at perfect maturity, the juicy and balanced grapes gave rise to a fine vintage.  
  • The iconic, ivy-covered Château Lascombes is one of the most recognizable structures in all of Margaux. One would never expect this picturesque and secluded estate to have one of the largest vineyards in the Médoc. The vineyard is an astounding 120 hectares primarily located in Margaux; with 10 hectares in the Haut-Médoc appellation. With a staff of 36, one can imagine the harvest period on such a vast estate would be difficult to manage. Because of their access to state-of-the-art technology and some of the most desirable plots in Margaux, the viticultural team of Château Lascombes produces wines that continue to impress and receive critical acclaim. Château Lascombes earned its namesake after its owner, Antoine Chevalier de Lascombes in 1625. The estate was inherited from the Durfort de Duras family who also owned Château Durfort – later known as the famed Second Growth property, Château Durfort-Vivens. Château Lascombes was classified as a Second Growth estate in 1855, but its history really began when it was purchased almost a hundred years later. Alexis Lichine and a group of investors – including the wealthy American, David Rockefeller – purchased the estate in 1952. There is a diverse array of soil types at Château Lascombes. Gravelly outcroppings are planted with Cabernet Sauvignon and Petit Verdot. The property also has limestone terroir, which is highly unique to the Margaux region. It is the areas with clay and limestone where the primary varietal at Château Lascombes, Merlot, really shines. Château Lascombes has 50% of its vineyard planted with Merlot – an unusual choice for an estate in Margaux. The vines are on average 35 years old, and only 50-hectares of the sprawling vineyard are considered able to produce the wines of top Second Growth quality. The estate is presently managed by Dominique Befve, who brings his expertise from ten years as technical director at Château Lafite Rothschild and Duhart Milon. Upon his arrival, Dominique oversaw major technical innovations to the cellar. The cellar astonishes visitors with its signature blue lights and technologically advanced Oxoline racks. The racks rotate the barrels and keep the lees of the wine in suspension, reducing oxidation and making the wine round and more immediately accessible. Open at least 1 hour before tasting, this Margaux finesse will be preferred at the time of entry (meat) or on your cheese board (soft and hard pasta).    
  • Domaine Bois de Boursan makes exemplary Châteauneuf-du-Pape in the Southern Rhône. This family-run estate was started by the Versino family in 1955, who moved across from Piedmont in Italy. It is now in the hands of Jean-Paul, the third generation at the helm. He takes great pride in continuing to make traditionally-styled reds with the belief that vinifying with stems and ageing the wine for extended periods in large oak foudres gives his wine its unique character. There is nothing flashy or opulent here, just wines with great character. In total, Jean-Paul has 10 hectares spread across 27 different parcels in Châteauneuf-du-Pape, with its changing soil types and vines up to 50 years old.
  • Stéphane Riffault (Claude’s son and now the owner of the estate) is turning out Sancerre bottlings that are the envy of many producers twice his age. As David Schildknecht put it, “Make no mistake: this address in the hamlet of Maison Salle (Sury-en-Vaux) is now one of the five or six most exciting estates in the Sancerre appellation.” Given that Stephane’s holdings represent 4-tenths of 1 percent of the appellation, he is clearly doing something right. Based in the village of Sury-en-Vaux, Stéphane Riffault works 33 different parcels in 8 different lieu-dits spread across four villages. The 13.5 hectares of vines are plowed, and no synthetic material is used. Starting in 2017, the property has been certified organic by ECOCERT and biodynamic by BIODYVIN. Unlike most Sancerre producers, the entire harvest is carried out by hand, and extensive sorting occurs before the grapes are crushed. Stéphane’s wife, Benedicte, leads the harvest team while Stéphane manages the sorting and press during harvest. Most of the domaine’s holdings are planted on the soft limestone soil called terres blanches, with some parcels on calliottes and silex. Minor, judicious uses of oak help to add length to the already precise, site-expressive, and vertical bottlings. All the parcels are vinified separately, and except for the rosé, all the wines are bottled unfiltered. Having studied and worked in Burgundy (and closely with Olivier Leflaive), it’s easy to see the Burgundian influence in Stéphane’s wines. The mastery of minerality standing shoulder–height with the wood is rarely duplicated in Sancerre. Regardless of his parcels’ exposition (many are south-facing), Riffault’s wines are always crisp and highcut with a jeweled delineation that speaks to the precision and attention these wines get. These are not your daddy’s (or his daddy, Claude’s) Sancerres. Sancerre Les Denisottes Les Denisottes comes from a lieu-dit located quite close to the domaine’s cellar. Here the terres blanches soils are deeper and more pebbly than rocky and producing a richer style of Sancerre – one that requires a longer élevage in barrel, and released with a greater capacity to age.
  • With the Conciso Branco, Niepoort have once again succeeded in creating a fresh and elegant white wine from the Dão region which shows off the potential of its old vines and granite terroir. The grapes come from the Quinta da Lomba, which has exceptionally old vineyards, with some vines being almost a century old with average altitude of 80 meters above sea level. These sites are planted predominantly with Bical, Encruzado and Malvasia, among other indigenous grape varieties of the region. Suggested dishes featuring cod and other oily fish. Pairs well with local sausages and is a great accompaniment for cheese from the “Serra da Estrela” or other buttery creamy cheeses.
  • Domaine du Grand Montmirail Gigondas lies in the foothills of a limestone escarpment in a remote part of Gigondas. A blend of Grenache, Syrah and Mourvedre, this wine has real depth of flavour with concentrated black fruits balanced by fresh acidity and a rich warm finish. In Gigondas, cultivating grapes to make wine and olives to make oil stretches back to ancient times. As long ago as the 1st century, Julius Caesar established a colony of veterans on this site. One is said to have been so jovial that he was nicknamed Jucundus, 'the joyful', and his village became known as Jocundatis, which later became Gigondas. Domain du Grand Montmirail covers more than 35 Ha, planted exclusively on the hillsides and terraces located south / south-east side of the Dentelles de Montmirail, forming a superb amphitheater dedicated to the vine and the wine. The altitude of the vineyard varies between 300 and 350 meters and enjoys natural protection against the wind dominating the mistral. The vineyard is composed of Grenache, Syrah and Mourvèdre parcels, aged between 15 and 65 years. The harvest begins with Syrah, the quickest grape to ripen, and then the Grenache in the highest spots. The Mourvèdre is the slowest ripening and usually the last grape to be harvested. The entire harvest is picked by hand, and yields are never more than 35 hl/ha. Among the old vines on the terraces, they generally fall to a maximum of 30 hl/ha. The recently picked grapes are transported quickly to the winery situated off to the side of the vineyards. Pair it with Beef, Casserole, Lamb, Mushrooms    
  • Denis Clair, quick with a laugh and a textbook bon vivant, created the domaine in 1986. The Clair family had owned parcels in the area for generations but sold most of their production to negociants. Denis set out to bottle his own wine. His wife Françoise was born in Saint-Aubin, a neighboring AOC village 2 1/2 miles to the northwest (a bit longer by car). This is where the Clairs' winery is located. They have a son, Jean-Baptiste, who joined the family business in 2000 working the vines. Jean-Baptist eventually began making their white wines. Today the family owns 15 hectares, including parcels in Santenay and Saint-Aubin. They sell 75,000 bottles a year, with about 75% of that going abroad. Fantastic with lobster, langoustines, turbot, a fillet of Saint-Pierre with fine vegetables, all shellfish and crustaceans, sole... Also unique with fine white meats, including pheasant with a beautiful cream sauce. Stunning gift and a bucket list wine
  • Located on the right bank of the Vienne Valley, between Tours and Saumur, Domaine Grosbois is an old fortified farm built in the 15th century which today covers 20 hectares of vines. Now run by two brothers, Nicolas and Sylvain, the family vineyards are located at a place called “The Pressoir” Panzoult in the Chinon appellation at the heart of the Loire Valley. The winemaking here is concentrated solely on the production of red wines made from the Cabernet Franc grape. Nicolas has been at the domaine since 2005 after returning from ten years working as a travelling winemaker, gaining experience in locations as diverse as the Minervois, Chile, Oregon (Adelsheim), Australia (Brokenwood) and New Zealand (Pegasus Bay). His first vintage was in 2006 where he worked alongside his father, Jacques (who had previously been more inclined to sell off the production in cubitainer). Jacques retired, or at least withdrew, in 2008 allowing Nicolas to develop the domaine in the way he intended to continue, converting to organic and biodynamic viticulture. The winemaking philosophy at Grosbois is centred around the idea of micro-site specificity with the various Cabernet Franc bottling's reflecting the 19 unique plots of vines on the Panzoult Hill, all of which had been strategically planted according to their geological characteristics. Once in the cellar, Nicolas lets the grapes speak for themselves, keeping a light hand at winemaking. He ferments in open concrete tanks with indigenous yeast, uses no oak and minimal filtration, so what you find in the final wine is a pure expression of a teeny parcel of Chinon. Pair it with roast duck with peppers. Serve after slight aeration  
  • Domaine la Fourmone is a multi-generational domaine and is currently run by sister, Florentine and brother, Albin Combe. The property dates back to the mid-1700’s when it originally producing wheat. Wine began to be grown in the last 19th century and thent became the crop after Julien Combe purchased the property in 1910. The domaine cultivates 41 ha (104 acres) of vineyards of which, 20ha are in Vacqueyras, 10ha are in Gigondas and 7ha of Côtes-du-Rhône and IGP and 4ha of vines on the southern edge of the Dentelles hills that reside in the Ventoux appellation. “Les Ceps d’Or” comes from a blend of mainly Grenache and Mourvèdre. It expresses the imprint of the 50 years of our goblet-pruned vines. The berries are delicately harvested on the northern and eastern limits of the Vacqueyras appellation. The plots come from two islands located on the plateau of the appellation at the foothills of the Dentelles de Montmirail, a massif well known for its geological richness. The first islet is located in the Piedmont de Beauregard region. The soil is made up of dark beige marly silts, cut by broken slabs of Miocene molasses at a depth of one meter. This terroir requires a lot of effort from the vines to slide their rootlets into the cracks and deploy meters of roots. This effort gives the wine a singular complexity and aromatic richness. The second islet is located at the northern limit of the Cône de la Font des Papes terroir. A surface of light beige clay-sandy silt with small limestone fragments with a well-developed root profile up to two meters deep. The materials from this terroir have all the criteria favorable to the vine: freshness and good water reserve.    
  • Vincent Dancer grew up in Alsace, where he inherited a love of wine and photography from his father. After studying engineering, his father suggested that Vincent spend some time in Burgundy, where his family owned some vines that were being rented out to cousins. Dancer was immediately hooked, and decided to settle in Chassagne-Montrachet and make wine from the five hectares of well-situated vineyards. The winery is small even by the standards of Burgundy, and despite Dancer’s reclusive nature, the wines are well known to a small circle of restaurateurs and wine-lovers who reliably take their miniscule allocation year after year. Dancer was the first producer in Chassagne to become certified organic, and there remains less than a handful of others. He is quietly individualistic, creating his own lean, bright, and savory style of wines, trusting his instincts and experience to make the best possible wine in his own way. Each cuvée, however, is truly a reflection of the terroir—from the rich, unctuous Meursault Perrières to the incisively fresh Chassagne Tête du Clos. It is not an exaggeration to say that the wines from Vincent Dancer are majestically unique, exceptionally delicious, and well worth the effort of seeking out.
  • Nuno's philosophy is in keeping with this. In his own words, his wines are "a pursuit for balance with the utmost respect for nature".

    Think of Doravante as an old-school claret, with lighter red fruit flavour and fresh pencil shaving mineral character. The blend is Baga and the better-known Touriga Nacional, fresh and elegant and long. So delicious and such an exciting region of Portugal.

    Excellent served with strong dark meat and game dishes

  • Dow’s is owned and managed by the fourth generation of the Symington family, Port producers since the 19th Century. The family, whose experience dates back over 100 years, supervises all the vineyards, winemaking and ageing of this wine. Dow’s owns two of the Douro’s finest Quintas, Senhora da Ribeira and Bomfim. They were acquired in 1890 and 1896, making Dow’s one of the first houses to invest in premium vineyards. Nirvana is a special Port made to complement chocolate. Port pairs wonderfully with many foods, but few as perfectly and pleasurably as chocolate. Dow’s wine making team set out together with the help of ‘The Flanders Taste Foundation’ in Belgium to craft a Port that would provide the ultimate match for chocolate. After a series of tastings supported by scientific analysis to identify the key flavour components of both Port and Dark Chocolate the blend was refined accentuating the floral aromas and the tannic structure o
  • Mira do O produces expressive, concentrated wines. Despite the concentration, all the wines are fresh, elegant, well-balanced and shows great maturation potential. Dao region is valued by wine lovers for its expressiveness, freshness, concentration of taste and longevity of the wine. The region is a little further away from the Atlantic Ocean, but its cold winds still cool Dao vineyards. For this reason, the wine is high levels of acidity and great balance. The poor granite soil prevalent in the region gives the wines more texture, depth and spice. It is worth mentioning that here is a register and a large part of the old, local Portuguese grapes. Mira do O Druida Encruzado Reserva is made from a small vineyard located on a 500-meter plateau. This plateau provides protection from excess Atlantic moisture. At the same time, the temperature fluctuations caused by this altitude allow the grapes to ripen perfectly during the day, but they are more refreshing due to the cooling vineyards. The winemaker follows the principle of minimalist intervention: to change the wine as little as possible during its production. For this reason, the very characteristics of the grape stand out. Pair it with aperitif, roast white meats, sautee greens

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