-
The grapes come from our single vineyard located in Vista Flores, Tunuyán, Uco Valley at 1054 m.a.s.l. (3428 ft). We have a sandy loam soil in the higher levels of the vineyard and stones in the lower parts so we can divide the vineyard into parcels thus generating greater diversity. This allows us to produce a greater variety of wines from the same vineyard. The drip irrigation system in our vineyard sources from the snowmelting of the high peaks -
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. -
Claus Preisinger has honed his skills around the world, working in vineyards in California, before returning to his Austrian roots to work for Anita and Hans Nittnaus. After branching out on his own, he has kept the respectful and honest winemaking he learned there, and is applying it a stone's throw away in the town of Gols. His "Kieselstein" Zweigelt is one of the most immediately enjoyable wines that I have had the opportunity to drink as of late. This beautifully pure Zweigelt was fermented in neutral barrels with a touch of sulphur added at bottling. Claus Preisinger has been using ambient yeasts since 2002 as well as little to no sulfites. The Preisinger wines are certified biodynamic, which Claus takes very seriously. His commitment to the environment and non-interventional winemaking shines through in the superior wines he produces. Super fresh and juicy. Can be served chilled. -
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. -
Since 2011 Herdad da Lisboa(name of the Qunta), has been the place of the Cardoso Family in Vidigueira, in the Baixo Alentejo sub-region. A place where the modernity of the winery intersects with the tradition of the Alentejo cellars and where the diversity of viticulture is added to the permanent evolution of oenology. 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. The approximately 100 hectares of vineyards at Herdade da Lisboa express the producer's deep respect for nature, integrating several sustainable practices, which allow optimizing the consumption of essential resources, such as water and energy. Natural grass, mechanical weed cutting to avoid the use of herbicides, close surveillance of pests, use of solar panels, its own weather station and probes for measuring soil humidity and temperature are some of the techniques and equipment used. It goes very well with fish and seafood dishes, salads or Asian dishes. -
Vincent Rochette comes from a long line of grape growers rather than winemakers. In 1998, he bucked that trend by investing in a cellar and the necessary equipment to allow him to vinify his own grapes, which for five generations had been sold to other winemakers in the area. Vincent is an ardent believer in the benefits of biodynamics, fully converting his estate to follow that philosophy in 2006. He uses only natural products in the vineyard and carries out all his work in keeping with the cosmic cycles of the earth, not only among the vines but also in the cellar. One of his most interesting cuvées is the Côte du Rhone ‘Nature’, which has had no sulphites added at any stage of the winemaking process. Due to the fact that sulphites are naturally present in grapes, there are still 9mg present (below the legal 10mg limit which is required to state that the wine contains sulphites). The result is a wine that is simply a pure expression of Grenache and Syrah. Harvesting, racking and bottling are all carried out in accordance with cosmic rhythms. A delicious wine to consume today, with grills, summer salads, spicy dishes such as couscous, a tagine with candied fruits (apricots, lemons, onions, etc.) -
The wine Priorat Dits del Terra is a red wine produced in the Catalunya region, more precisely Priorat or the Torroja del Priorat in Spain, by Terroir al Limit. The vineyards are south facing in the sun-baked slate hills of Priorat and 60+ year old carignan vines are not usually harbingers of floral elegance and silken grace. And yet this gap between expectation and stunning creation is precisely what makes Dits de Terra so iconic. The vineyard, one of the original Terroir Al Limit holdings, honors the Cyprus trees that shade the historic Eremitas throughout the region. It is crafted using whole bunch fermentation and initial vinification in cement, then afforded a rare gift: time, in the form of 16 months in Stockinger foudres and cement, with a gentle and unobtrusive elevage. This care and attention elevates it into a fine, complex and fluid expression of different terroirs. The dark depths in the glass belie its ephemeral lightness in aroma and flavor. Breathy black fruits and a persistent herbality enhance the supple spice and suspended movement across the palate. Anise, fresh fennel and rose notes are underscored with a fluid web of balsamic accents - never weighty nor wide. The wine exudes gravitas with the elegant confidence that comes only from complete comfort in one’s own skin. Only 2000 bottles produced, Masterclass of a wine! -
Dog Point Vineyard is New Zealand's largest certified organic vineyard by Biogro NZ. We are family owned and one of the oldest privately established vineyards, located on the hill slopes of the Southern Valleys of Marlborough, New Zealand. Marlborough is blessed with one of the sunniest and driest climates in New Zealand. The significant diurnal temperature range between cool nights and sunny days allows ideal conditions for the long slow ripening of grapes. Soils are crucial to the character of our wine. Most soils have been laid down within the last 14,000 years carved and eroded by glaciers in the high country and carried down to the coast by melt-water rivers. Older well-established vines are situated on free draining silty clay loams. This is supplemented with more recent plantings on closely planted hillside blocks on soils with a clay loam influence. Pair with fresh, simple seafood dishes especially oysters. Also compliments goat's cheese well -
Out of stock
The Chatelain family has worked the vineyards of Pouilly-sur-Loire since the 1630s. Today the family farm is run by Jean-Claude and Geneviève Chatelain, the 11th generation of winemakers from Domaine Chatelain. The grapes for Les Chailloux are grown on the St. Andelain Hill with its clay and siliceous soils strewn with pebbles and flint; the wine is aged ‘sur lie’ prior to bottling in the spring. Light yellow-gold; the wine is vivid, aromatic and minerally on the nose, followed by a spicy flint (silex) character on the palate. -
With his diploma in oenology, Denis Wurtz has been reviving since 1998 the estate of his grandparents in Beblenheim, whose name evokes the profession of one of his ancestors. Installed in a 16th century half-timbered house in the heart of the gorgeous Alsatian vineyards. The Vieille Forge Estate runs 10 acres where 1/3 is dedicated to the production of Grands Cru wines. To the south of Riquewihr, the vineyard is situated in a natural circus oriented gently towards the south-east. Its clay-marly soils are favorable to gewurztraminer. This enchants with the intensity and finesse of its aromatic palette. A sensational wine, it will assert itself with spicy dishes from other continents, cheeses and even desserts. -
The 50-hectare Domaine des Roches Neuves is run by Bordelais Thierry Germain who originally was from Bordeaux and is situated in the appellation of Saumur-Champigny. The winery has existed since 1850, and since purchasing the estate in 1991, Thierry run it with such incredible will and tenacity that turned Domaine des Roches Neuves into one of the finest wineries/farms in France. Not to forget it wasn't without the help of his mentor and spiritual father Charly Foucault of Clos Rougeard The estate is run strictly along biodynamic lines, harvesting is manual and yields are low. This stunning wine pairs well with pork rillettes, lamb shank confit, grilled artichokes. Try it with just cheeses and charcuterie -
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. -
Excellent alternative for Burgundy 1er cru's or Villages.
This wine was born from Arinto vines around 30 years old and very old vines from Bical and Cercial. It is a different approach to these grapes and to the expression of the clay-limestone soils and the Atlantic climate of the region. The 2018 harvest turns the page to a more complex and creamy profile but with the lightness and freshness of always.
The producer Nuno Mira do Ó is passionate about authentic wines that are able to translate the “terroir” where they come from, made with indigenous grape varieties, with minimal intervention and respect for nature, with the potential to age and especially that provide pleasure to those who drink them
Excellent to accompany soft cheeses, cod, octopus and white meats.
-
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
-
This wine is imported directly and only for Pinto Wines Riesling on Schist makes its terroir apparent with a livewire acidity and snap, rocky, chalky and mineral. Low yielding parcels. Long and driving, a little structure from 2022. The Durrmann family are making wine from their old family house in the middle of Andlau, a beautiful village nestled on the first slopes of the Vosges mountains south-west of Strasbourg. With a surface of only 1,5 hectare at the beginning in 1979, the domaine gradually reached a total surface of seven hectares after André decided to move back to farming and pieced it together from abandoned vineyard sites that were hard to work and no longer commercially viable, coming from his grandfather who made shoes to supplement the farm income. This lack of an established and family-based wine making tradition initially presented a weakness because the whole business had to be built, but it is also a strength because the company wasn’t limited to traditional customs, and therefore has always been oriented toward innovation. The vineyards are now scattered on about 30 spots around the village. They added parcels progressively when opportunities showed up and looked also for different soil qualities so that the cuvées express several terroirs. The Durrmans think that the quality of the wine is created by the work in the vineyard, that’s why their objective is its preservation. The wines are being disturbed as little as possible. They do not add any oenological product to change the natural taste of the wines. The production is partly vinified in inox tank and partly in old wooden casks. Son Yann has worked in the domaine since he was a child and officially took over the running of the business a year ago. André was among the first wave of organic winemakers in Alsace converting in 1998, Yann has then taken this a step further applying a more natural approach in the cellar. Selected cuvées are produced without sulfur addition since 2007. The Durrmanns are true eco warriors only having electric cars and using solar energy for hot water and heating. Pair it with Pork, Seafood, Curries, Spicy dishes -
The Castro Ventosa estate was founded by the Perez family in 1752 and has been in the family ever since. They own 75 hectares of Mencía vines in Bierzo, making them the biggest owners of this varietal within the D.O Bierzo. For this wine, younger vines are used from 17 parcels across the Valtuille de Abajo village zone. Vines range from 20-40 years and viticulture is conventional, everything is done by hand and vines are not irrigated. Pair it with hard cheese, pasta, red meat, roasted vegetables. -
Young red wine with very fruity notes from the bobal. 100% organic wine with Vegan certification. Monitoring of maturation to determine the optimal time of harvest. Selection of grapes, controlled fermentation at low temperature and long maceration in stainless steel tanks. It came with very fruity notes from the bobal. Try it with pizza; couscous, rocket, roasted squash and spicy yogurt; or roast lamb. -
A classic wine(Organic) obtained from grapes grown at Herdade do Esporão, which showcases the consistency and rich character typical of the best Alentejo wines. It Is from vineyards that on average are about 18 years old, the soils are a mixture of granite and schist with clay and loam, and an integrated pest control and a sustainable viticultural approach is employed. Hand-harvested grapes are de-stemmed, then left with skin contact for six hours before chilling and fermentation, 50% in tank with fine lees ageing and 50% in barriques where it is aged for six months. French and American oak is used, a third new, and the wine does not undergo a malolactic fermentation. Aromas of ripe tangerine, honey and apricot with subtle notes of toast and smoke from the barrel fermentation. The palate is complex, creamy, showing ripe fruit flavours and mineral notes with a long, fresh finish. -
This is the first wine made by Esporão back in 1985. Label illustrated by António Poppe that changes with every organic vintage. Classic wine style made from estate grown grapes that shows the consistency and the rich, ripe fruit characters which are typical of the best Alentejo red wines. Deep dark red colour with intense spicy aroma of mature red berry fruits with discrete oak complexity. On the palate it is elegant, dense and creamy. -
Fantastic Rosé! This organic beauty is just about as good as Rosé can get… beautiful bouquet of roses, strawberry and white peach. The palate is round, polished, silky and wonderfully balanced between fruity generosity and refreshing, minerally more-ishness. Grab some of this wine for summer while you can. It will sell out! It is another beauty that is clean, pure, has textured and elegant on the palate, with gorgeous purity, it’s a rocking rosé that does everything right. Its freshness and good acidity makes it the perfect companion for snacks and fresh dishes, fruit salads, grilled white fish without sauces, vegetable salads and the legendary pasta salads. In short, a wine to drink and taste at all hours. -
Gruner Veltliner is Austria’s most important indigenous grape and up until the 1990s it was relatively unheard of. Gruner Veltliner has many charms, one of them being the consistency of the quality and the flavour profile; it always delivers what it says on the tin. Ferdinand Mayr is a musician turned winemaker and his organic wines are singing with flavour and intensity. Whoever says Grüner Veltliner says Austria and vice versa. This version of Ferdinand Mayr is accessible and it charms you right away. Exuberant, lively nose of citrus, apple and white pepper. On the palate, the ripe fruit and spiciness create a pleasant tension with the acidity. Crispy and ripe, as if you were biting into a juicy apple. Flavor and spiciness characterize this wine. Fantastic with Japanese or Thai cuisine. -
Here is a Provençal estate rosé sure to add some style to your summer! One smell, one sip and you get beamed to the Mediterranean Sea! This delicious Rosé is created by a pioneering Provence domaine of excellence. The family Combard is one of the ambassadors of a new generation of prestigious winemakers. You can smell notes of white flowers that then develop into white peach aromas. The palate expresses the velvety texture of citrus peel and the zestiness of an essential oil. Citrus profile with this wine that is astringent, green, tight and fresh.
All wines will be delivered within 3 working days. Call us if urgent. Thank you for your business
