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    This wine is lively, pleasant and fruity. Lovely citrus flavours on a fine, minerally background. Alain Geoffroy’s vineyard is located on Kimmeridgian limestone with 15-20 years old vines, that has made the mineral-driven wines of Chablis so famous. Making this a very serious wine for its price and a go-to white for summer lunches, big dinner parties, fish, seafood, goats cheese, crunchy salads and filling the wine rack. Nothing little about this Petit-Chablis and without the price of a Grand Cru.
  • Anne Gros, the only daughter of François Gros, has established a solid character and reputation in the wine world after taking over her father’s domaine in 1988. At 25 years old, Anne saw the family domaine grow from 7 to 16 acres. Recently, she invested in a new cellar. She is a winegrower suspicious of certitude and fastidious about maintaining her freedom. As a woman winegrower, Anne knew how to prove herself and convince all who doubted of her ability to manage a domaine. She showed that she had not only the shoulders but the head to make her family heritage one of the greatest domaines of Burgundy. In 1984 she had to stop studying Arts to study vines’culture and oenology in Beaune and Dijon. Now her passion for vine and wine as well as her talent, sensitivity and professionalism posit her as a winemaker enthusiasts can rely on.  Anne Gros has always been concerned about the environment, however she did not always find what she was looking for. so with this conviction, Anne Gros continued her approach to ecology without the recognition of organic certification The first harvest of this wine was 1999, Now the vines are mature and bringing very expressive fruit. This 4 acre single block parcel is situated in the commune of Concoeur just above the village of Vosne-Romanée. Originally bare of any vines, it was planted in stages (1996, 1997 and 1998). Chardonnay vines make up 2.4 acres on the upper part of the slope, where the earth is deeper and more humid (this is where the water of the hillside resurges). On the land itself: is an area rarely exceeding 300 metres in altitude in the west. the geographical diversity of burgundy leads to a diversity of climates and the existence of numerous micro-climates. the average annual insolation is 2000 hours, the average temperature is 11.5 degrees celsius. the côte de nuits is carved out of jurassic limestone. as its name suggests, the côte has a fairly steep slope. the clay-limestone complexes, the different sun exposures and the climatic data resulting from the shaping of the combes perpendicular to the fault line of the coast give us a very fragmented pdo classification system. Highly recommended with raw or grilled fish, shellfish in a court-bouillon, white meat, charcuterie without garlic and goat cheese. Fantastic Burgundy and not easy to find due to its limit production. Try it while you can  
  • Family Estates Organic Marlborough Chardonnay; a complex style of Chardonnay grown in our Headwaters vineyard in Marlborough. The cooler climate and alluvial soils of Marlborough deliver flavour and varietal complexity that is reflective of the region and our winemaker’s commitment to sustainably crafting the most drinkable New Zealand wines in the world. This organic Chardonnay wine would go well with poultry or fish or vegetable medley.
  • Located in Crouttes-sur-Marne, about 25km east of Meaux, the Bourgeois Diaz vineyard comprises 6.80 hectares of vines, of which 3.5 hectares are planted with Pinot Meunier, 2 with Pinot Noir and 1.3 with Chardonnay. The vines are on average 40 years old and have their roots in soils of clay, silt and chalk . Jérôme is the fourth generation of winegrowers on his father's side. His wife Charlotte, joined the estate in 2016, and today plays an important role in overseeing the estate, helping to develop the quality of the Champagnes. No pesticides, no chemical fertilizers, no technological manipulation, the wines of Jérôme and Charlotte are not only cared for, they are loved. The estate has been certified in organic and biodynamic viticulture since 2014. The biodynamic preparations 5 00P (twice a year) and 501 (3 to 4 times a year) are combined with low doses of copper and sulfur, horsetail decoctions, nettle, wicker, meadowsweet, chamomile, yarrow herbal teas, etc. Green manures are sown every other row, and an agro-forestry project was launched in 2019 (planting of 50 trees in a plot of 45 ares). Most of the work is done manually, foot by foot, to bring the maximum attention to the vines, which explains why the estate employs almost one person per hectare year-round. The harvest is manual, and most of the pickers are regulars, knowing the terroir and the state of mind of the estate. The bunches are harvested when ripe and sorted, so as to bring in grapes only in perfect sanitary condition. Disgorged on 01/12/2019 after 5 years of ageing, this non-dosed brut nature Champagne is straight, ample and deep, with great complexity brought by the long aging in the bottle Pair it with Lobster, bar carpaccio, lean tartare, Saint-Pierre, sweetbreads. Salut!!
  • In one of mine first wine classes,  the teacher said regarding pairing wines with meals.  ''You can attempt everything, and please please do so, but don't matter what you will try, you will see that there is only one type of wine that will pair beautifully with all the meals throughout the day. that wine is Champagne!''. Oh dear was he right...Pair this one with a lovely cooked breakfast and you in for a treat. As for the background of this wine: Raphaël and Vincent Bérêche, two of Champagne’s rising stars, have been working alongside their father Jean-Pierre at their nine-hectare estate of Bérêche et Fils since 2004, and today they are putting an increasingly personal stamp on this thoughtfully-run Domaine. The Bérêche estate owns vines in several different sectors of Champagne, with the three primary areas being the immediate vicinity around Ludes and Craon de Ludes, the gravelly terroir of Ormes in the Petite Montagne, and the area around Mareuil-le-Port, on the left bank of the Vallée de la Marne. A small parcel is also found in Trépail, in the eastern Montagne de Reims. Most recently, the estate has acquired its first grand cru vineyard in 2012, a tiny, 15-are parcel in the village of Mailly. The estate's vineyards are planted with roughly equal parts of the three varieties, and increasing attention is being paid to natural viticulture—Bérêche completely stopped using chemical herbicides in 2004 and has planted cover crops in all of the vineyards, and since 2007 a portion of the vineyard is being converted to biodynamics. Sharp-eyed observers will note that beginning in 2013, Bérêche has changed its status from RM (récoltant-manipulant) to NM (négociant-manipulant). This was done for two reasons: the first was to augment the production of the Brut Réserve by about 15 to 20 percent, selecting grapes from three trusted growers in the villages of Ludes, Maily and Rilly-la-Montagne. These grapes will be used exclusively for the Brut Réserve, and the rest of Bérêche's wines remain entirely estate-grown. The second reason was the creation of a négociant range called Crus Sélectionnés, released under the label Raphaël et Vincent Bérêche. These are wines selected from various sources across the Champagne region, designed to illustrate and reflect their respective terroirs, with the first series of wines to be released in 2014. At Bérêche, vinification tends towards the traditional: parcels are vinified separately, with natural yeasts used for smaller tanks and selected yeasts for larger ones. The family has slowly been increasing the percentage of oak used in the cellar, and today about three-quarters of the production is vinified in barrel. The malolactic is systematically avoided, and the wines are bottled around May, without filtration and with a natural cold-settling, achieved by opening all of the cellar’s windows and waiting for three days. Disgorging is still done entirely by hand, and unlike many growers who are embracing the idea of concentrated must for the dosage, Bérèche adamantly prefers a traditional liqueur. Recently the Bérêches have begun to work more with cork for the second fermentation, believing that it results in a wine of more character and complexity. Raphaël’s father was always a firm believer in cork, but it requires a lot of extra work—now that Raphaël and Vincent are working with him at the estate, it’s easier to accomplish. Today, a quarter of the production is bottled with cork instead of capsule, spread over five different cuvées: Les Beaux Regards, Vallée de la Marne Rive Gauche, Le Cran, Reflet d'Antan and the Campania Remensis rosé. Pair it with: Oysters, Grilled fish, Salads, Cheeses, Starters & Canapes
  • Black Rock is part of the Bronco Wine Company, which was formed in 1973 by Fred, Joseph and John Franzia. Since the start, they have been clear that the goal is to make wines for consumption, rather than for storage. At the same time, the quality must be as high as possible, at the lowest possible price. The name Bronco is a merger of brother and cousin after the brothers Fred and Joseph and their cousin John. Attractive tones of tropical fruit and a slightly spicy vanilla tone. Elegant and medium-bodied, with a nice balance and long aftertaste. Serve around 12 -14 ° C with chicken satay, or other dishes on white meat, a spicy stir-fry with noodles, fish or salad. Enjoy
  • Moment of Silence is a South African wine made by superstar wine maker Pieter Walser. He buys in the fruit to make this blended wine of Viognier, Chenin Blanc and Chardonnay. It has been aged in old oak and it is a rich, powerful wine. Some of the fruit comes from vineyards which are over 50 years old.
    Stunning, all rounder, there is nothing you can fault in this wine. Aromas of candied lemon, cooked apple and mango with a core of minerality. Soft and voluptuous, it has a lovely ripeness and a fleshy, creamy mouthfeel, which leads to a perfect tangy freshness giving some zip to its otherwise mellow feel.
  • Celler del Roure is making very interesting wines  with local grape varieties in the Valencia area. Many of these old, indigenous varieties are largely forgotten and Cullerot highlights three of them (Verdil, Tortosina, and Merseguera) together with Pedro Ximénez, Macabeo, Malvasía,  and others. In addition to their focus on indigenous grape varieties, Celler del Roure is employing traditional vinifications methods: hand harvesting, fermenting with native yeasts in stone lagars, and aging in very old clay amphorae. Cullerot has a bit of skin contact, and is medium bodied with notes of stone fruit, tropical notes, apple skin, and clay-y minerality. A great, truly interesting, "almost-orange" skin contact white wine, for less than €20.
  • 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.
  • Château Musar is located in the Bekaa Valley, in Lebanon. It was created by Gaston Hochar in 1930 when he was only 20 years-old and inspired by Lebanon’s 6,000-year winemaking tradition and his travels in Bordeaux. Serge Hochar, his son, started producing wines at the end of 1950. His brother, Ronald, joined at the beginning of 1960. In 1975, 97% of the production was sold locally. It picked up after the Bristol Wine Fair of 1979 and, in 1990, at the end of the civil war, the export accounted for 97% of the production. The 3rd generation of the Hochar family started joining in 1994 and is still a family-run-business. Musar Jeune White is an unoaked blend of Viognier, Vermentino, Chardonnay from youthful Bekaa Valley vines. Crisp and aromatic, this eclectic blend of French and Italian varieties has its own distinct personality – passionfruit, apples, elderflowers – and a dry, refreshing finish. No need to decant; enjoy chilled (10-12°C) with grilled fish, herb-scented roast chicken, seafood salads and spicy oriental dishes. All their wines are Organic.
  • The Domaine Fèvre AC Chablis is a great place to start if you're looking to venture into wonderful world of Chablis. This wine comes from vines predominantly 15-25 years old some parcels planted in the 1950s and 1960s finding their way into the final blend. The stony soils of the region impart a fine minerality to the wine and with no oak in sight, the freshness and soft texture here are a highlight. This is Chablis 101 - sleek, fine-boned and delicious. This is great value from a family-owned domaine in the heart of the region. Is a fresh and fruity wine with flavours of white flesh fruits, like peach and pear, with citrus notes and good minerality. Pleasant as an aperitif, it makes an ideal partner for oysters, shellfish and grilled fish
  • 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
  • Domaine Le Verger Chablis is light gold, pronounced white flowers, mingled with an array of tropical and sweet stone fruit on the nose. The palate opens full and round, with pineapple, apricot and hints of grapefruit, hints of vegetal and lively minerality finishing fresh with great structure and dry. An excellent Chardonnay that should not be over-chilled, please allow to-open and would be best served with oysters, shellfish in general, grilled fish and even chicken. A classic Chablis at an affordable price!
  • The Domaine des Chenevières has been in operation for 6 generations of winegrowers who love their land. The family farm is now managed by Sylvain, Benoît and Aurélien LENOIR, three cousins ​​who succeeded their parents and took over the torch. The Domaine des Chenevières is located in the town of Saint-Maurice-de-Satonnay (71 Saône-et-Loire, Burgundy), a small village located halfway between Mâcon and Cluny. The vineyard with 46 hectares of vines is located in 3 municipalities: Saint-Maurice-de-Satonnay, Péronne and Azé, also renowned for its prehistoric caves. From pruning to harvesting, from vinification to bottling, everything is done with respect for tradition in order to bring you the enchantment of the aromas that will awaken your taste buds when tasting the white wines or the red wines from the production of the Domaine des Chenevières. The estate's vines are planted on hillsides and mid-hillsides, on clay-limestone soil. They are exposed South / South-East. The vines of the estate are between 20 and 60 years old and sustainable farming is part of every thought process. Thus, part of the vines remains grassed to promote biodiversity with an emphasis on tillage. They have a certification of HVE or High Environmental Value in all of their 46 hectares. Pair it with hors d'ouvres, grilled fish, shellfish, oysters, quiches, gratins. Great value Mâcon-Villages. Enjoy!
  • 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.
  • The vineyards cultivated by Jacquart winemakers cover 2,400 ha spread over sixty crus, that is to say, sixty villages throughout the Champagne area – what a mosaic! It’s within this large range of sites in Champagne that their winemaker draws together the different shades through careful assemblage, creating a cuvée that is ethereal and which seduces lovers of JACQUART. Brut Mosaïque is a wine for all times, sharing the pleasures of daily life, celebrating good news, and friends that pop round unexpectedly – this is the champagne you always have in the fridge. «Our Brut Mosaïque elegantly shows the uniqueness of our style, expressing the result of selection and choices without compromise.» Floriane Eznack THE FACTS A blend where Chardonnay is the dominant grape variety (35%-40%), giving Brut Mosaïque its freshness and delicate aromas. Pinot Noir (30%-35%) adds structure and Pinot Meunier (25% -30%) brings fruit.The grapes are sourced from exceptional terroirs, including the Grands Crus of the Côte des Blancs and the Montagne de Reims. The presence of 25% reserve wine ensures regularity of style, while more than three years ageing and a light dosage of 10 g/l result in a balanced and complex champagne. There is a time and place for this bubbly and that is anytime and everywhere! Day or night, as an aperitif or with fish or cheese. For a special occasion or for sharing with friends, Brut Mosaïque makes the moment.
  • Benoît Droin is one of the most respected winemakers in Chablis. This is the entry point to his range; it highlights the potential of “lesser” wines from top producers. It’s from two parcels, both on Portlandian limestone on the plateau above the Grands Crus. Balanced approach pest control. Soils maintained via regular ploughing. The soils are generally shallow. The sub-soil alternates between grey marl and bands of limestone sometimes very rich in "exogyra virgula" fossils - small, comma-shaped oysters characteristic of the marls from the Upper and Middle Kimmeridgian periods. Winemaking is entirely in steel, preserving the crystalline fruit and bright purity. The 2019 vintage adds a little more ripeness to the fruit on the nose, bringing aromas of white melon and hazelnut. The palate is generous on entry, with cleansing acidity and a gently smoky, mineral finish. This is excellent value and will outdo many “grander” wines. Pair it with aperitif, grilled seafood, baked white fish or Oysters
  • The Champagne house JM Gobillard & Fils is based in Hautvillers, a picturesque wine town in the heart of Champagne. The monk and cellar master Dom Pérignon discovered the first Champagne pearls in the Benedictine Abbey of Hautvillers around 1681 and thus made the small town the birthplace of Champagne. All three grape varieties of Champagne are carefully cultivated by hand on 30 hectares of our own vineyards - mainly in the Premier Cru vineyards of Hautvillers - under the supervision of Thierry Gobillard, oenologist and patron of the Champagne house "JM Gobillard & Fils". In addition, grapes from another 125 hectares of external vineyards are purchased from strictly controlled, quality-conscious top winegrowers. Committed to house tradition, Thierry Gobillard has full control over all of his grape requirements. With his name, he vouches for quality and uniformity, he is a guarantor of the highest perfection and a bastion in the fight against mediocrity. Thanks to the highest art of oenology, each champagne from the Champagne house "JM Gobillard & Fils" has a unique personality, so rich in expressions and appearances that you will be amazed! A votre sante! - Cheers!    
  • The Le Rime appears pale yellow with green highlights, with intense aromas of green fruit followed by zippy citrus on the nose. The palate is fresh and lively with ripe pear and juicy green apple in abundance, finishing clean and full with persistent fruit and citrus cream, particularly fetching but do not overchill and allow to open in the glass. Best consumed young and would be ideal with fresh fish and summer salads.
  • The result of a long history, Burgundy and its wines are known worldwide.  Chardonnay being a native grape to the area, perfectly matches the terroir of Burgundy: poor soils or calcareous marl, perfect exposure but a temperate climate. As a result the sugar content can reach a high level whilst maintaining a balance of fruit and acidity. Thanks to a careful selection, Maison Louis Latour is able to produce a rich and expressive Chardonnay. This wine is intense, powerful and fruity. A complexe wine with a nice aromatic persistence. Food Pairing, aperitif - shellfish - charcuterie - grilled fish
  • This Macon Lugny Les Genièvres has beautiful aromas of white fruit, muscat, as well as some peppery notes. This is a delicious wine with a round and full mouth(unoaked), it shows distinctive aromas of white fruit, laced with floral notes. Ideal with grilled fish, seafood and Comté cheese. The village of Lugny is located high up in the South of the Mâcon region. It has a great reputation for its white wines which has made Mâcon famous. It is well known that the village of Lugny, with its limestone soils and warm climate, produces the most coveted white wines of the region. The vineyard of « Les Genièvres » is one of the best. Maison Louis Latour selects the best grapes of this village, which thanks to its terroir, was the only village planted with Chardonnay 30 years ago.  

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