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Pure, energetic and highly refined, Domaine Huet Vouvray Le Haut Lieu Sec is a fabulous Vouvray that any chenin lover should try. However, thanks to its mineral soils and the biodynamic care given to the fruit, it is certain that this wine still has a lot to give. Once you have it in your hands, age it, if you can… -
A precious Mediterranean vineyard composed of pebbles and rolled pebbles, Château Capitoul appears like a rough diamond placed on the La Clape massif. With 62 hectares of vines located at the extreme tip of the La Clape massif, its terroir. is the most maritime of the appellation Its vineyard dates back to the 14th century, when it was exploited by the cathedral of Narbonne, which gave its name to the château. In 2015 the La Clape appellation was recognized as “Grand Vin du Languedoc” , thus joining other prestigious French appellations with international renown. Capitoul - Ode can be enjoyed as an aperitif, or accompanied by tapas, a bouquet of shrimp, grilled sea bream, a vegetarian tagine or even a strawberry panna cotta. -
There is the appellation of Bandol with its plethora of producers, some good, some mediocre; and then there is Château Pradeaux, the unique, inimitable, standard-bearer for this ancient wine-growing district. The Château Pradeaux is situated on the outskirts of the town of Saint Cyr-sur-Mer that lies directly on the Mediterranean Ocean between Toulon and Marseilles. The estate has been in the hands of the Portalis family since before the French Revolution. The vineyards are cultivated in as natural a manner as possible with reliance on organic methods. -
Sylvain Pataille is perhaps secretly one of the most important figures in Burgundy today. Beyond being a leader in organic and biodynamic viticulture, he is also a consulting oenologist for some of the most famed domaines in the region. Sylvain grew up around wine, though his family didn’t own any vines. His father was a bus driver, who spent the free time in his afternoons helping his vigneron friend Jean Fournier. Sylvain and his brother Laurent would meet their father in the Fournier vines after school, forming an attachment to the life of a vine farmer. His paternal great uncle also owned a domaine in the Médoc that the Patailles visited every summer. Sylvain knew from an early age that winemaking would be his career and he attended winemaking school in Beaune to make that dream come true. Right before graduating he was hired by a local lab as a salesperson, where he admittedly was very bad at sales. He quickly left to start his own domaine in the village of Marsannay, at the northern edge of the Côte de Nuits, while consulting on the side from contacts made during his sales days. Starting with just 1 hectare in 1999, he slowly grew his domaine to its current size of 15ha. Sylvain’s older brother Laurent, a trained oenologist himself, eventually joined the domaine in 2008, becoming Sylvain’s right hand. The domaine consists of vines across Marsannay, with a large portion planted to Aligoté, to go along with Chardonnay and Pinot Noir. Sylvain is a leading proponent of the potential of Aligoté to make world-class wines, making more than 5 different cuvées from different single sites. In the vines, he practices very low yields, ploughs by horse, and works biodynamically, earning him the reputation as one of the finest farmers in the Côte d’Or. Their typicity is that of the Côte de Nuits, and their style resemble that of their neighbouring appellations Fixin and Gevrey-Chambertin. -
Daniel Wagner is one of the growing number of young German winemakers who are making wines of the highest quality in an area which has been overlooked for decades. He has an outstanding site in Siefersheim in the pure, weathered porphyry of the Hollberg and Heerkretz vineyards – which qualify as Grosses Gewaches or Grand Cru in the VDP classification. The estate is considered to be the leading estate in ‘volcanic’ Rheinhessen. Spätburgunder is the German name for the Burgundy grape Pinot Noir. In Wagner Stempel's organic interpretation Daniel Wagner expresses the place and time. -
Founded in 2005, Envinate (translating as “wine yourself”) is a project between four forward-looking enology students - Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez. They encapsulate well the new approach to winemaking taking hold in Spain which is pro Envinate are making these honest and exciting wines in four areas of Spain currently – Tenerife, Ribeira Sacra Castilla la Mancha, and Extremadura. In making these authentic wines there are a number of rules in their approach to viticulture/vinification. No chemicals are used in any of their wines, fruit is picked by hand, grapes are foot trodden, and fermentation is conducted using native yeasts from the locale. To achieve the transparency and sense of place (terroir) wines are raised in neutral oak and concrete. Sulphur is only used when absolutely necessary at the bottling stage. Albahra hails from the eastern end of La Mancha, close to Albercete. Pair with grilled vegetables, tomato based pasta dishes, or simply enjoy on its own. -
The vineyards cover an area of 8.5 ha, less than 2 km from the famous Pomerol plateau. Its sandy-gravelly soil from ancient alluvium contains more or less high proportions of clay according to the plots. At the confluence of Isle and Dordogne, the vineyards of Lalande de Pomerol benefit from the oceanic influence. The preponderance of watercourses, as well as the influence of the tides in these rivers has shaped a unique microclimate conducive to viticulture. Pair it with cold meats, red meats, grills and cheeses -
The 2023 vintage of “Raisins Gaulois” is as lively as any Lapierre has ever produced. It’s raised sulfur-free for just two months in cuve, which seems like barely enough time for fruit juice to become a wine– but that’s the whole point! Pure Gamay bottled unfiltered with a convenient screw cap and iconic label to boot. -
The Fonte Souto Estate red wine embodies all the strengths of the property's unique terroir. The freshness and balance afforded by the altitude; the concentration, which derives from mature, low-yielding vines, and the complexity and structure provided by the judicious combination of grape varieties. This red is built around the signature Alicante Bouschet with important contributions from Trincadeira, Cabernet Sauvignon, Syrah and Alfrocheiro. -
Róisín Curley is an impressive winemaker that teaches us all a good lesson on the definition of ''busy lifes''. Winemaker, Pharmacist, Micro-negotiant and a Master of Wine....Whats next? Astronaut? More to the point here, Roisin doesnt do things half way either, all of her wines are stunning, a pleasure to uncork and savor. This aligote Dore is a great example. Going up against the allmighty Chardonnay in Burgundy, doesnt stay behind and does exactly what Roisin sets it for. Elegant yet robust, Mineral, food acidity to a perfect level and a lenght that keeps reminding you that there is more to come -
An estate of nearly 10 ha in Saint-Aubin, Blagny, Chassagne and Puligny, created in 1983 by André Moingeon and his two sons Gérard and Michel. The latter, now in charge, was joined by his son Florent in 2009 From burgundy wines to premiers crus, our history of more than a century will immerse you in a traditional family context that has grown over generations, including prestigious appellations like Puligny-Montrachet and Chassagne-Montrachet. -
Christophe Pacalet is a micro-negociant that vinifies a plethora of different Beaujolais appellations at his winery in Cercié, just outside of Villié-Morgon. After studying biology and chemistry and spending 9 years as a cook in Lyon and the Caribbean, Pacalet chose to settle down and make wine in his home region, the Beaujolais. He had already picked up the basics of the craft helping his uncle (the late Morgon maestro Marcel Lapierre) in the cellar, and in 1999 this same uncle helped Christophe set up his own winery -
Founded in 1986, Eric Dhondt and Edith Grellet decided to stop selling off grapes to negociants and started Dhondt-Grellet and focusing on biodynamic farming has translated into vivid champagnes from great parcels across the Côte des Blancs. The domaine is 6ha of Grand Cru and 1er Cru vines, with an average age of 40 years.Starting with two hectares, the domaine has now tripled in size and starting gaining real attention when Adrien took over winemaking in 2012 at age 22. Today, joined by his sister Alice, he has slowly increased the range of Champagnes produced by isolating their holdings across the villages of Cramant and Cuis and bottling pure expressions of Chardonnay. Most recently, he launched a small negociant project to satisfy his curiosity outside of his own domaine’s style.
Inspired by the great white winemakers of Burgundy, Adrien is taking his family’s wines to another level, focusing on chardonnay and terroir. The quality of Adrien’s cuvées was recognized when he was voted Winemaker of the Year 2017 in the Trophées Champenois. -
Domaine Rolet is a famous producer based in Arbois. Established in 1942, the domaine has risen in prominence in the region and has acquired prime old vine vineyards in the appellations of Arbois and Côtes du Jura. -
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. -
Pinot Noir Indulge in the elegance of Pinot Noir selection, where each bottle encapsulates the delicate balance of red fruit nuances and refined complexity. Schug Winery was born from Walter Schug’s passion for Pinot Noir, a journey that led him from Napa Valley’s pioneering days at Joseph Phelps Winery to the wind-swept hills of Sonoma’s Carneros region. Honoring our 100-year-old heritage and guided by winemaker Johannes Scheid, we continue to craft European-styled wines for a new chapter, inviting you to share our family’s legacy in every sip. -
Szászi has one of the first organic certified vineyards in Hungary. The St. George's Hill is their top single vineyard dedicated to Olaszrizling aka. Welschriesling. Contrary to the name it has no genetical connection to the Rhein Valley Riesling. Olaszrizling is a neutral variety meaning that it is a good reflector of the basalt terroir. Its aromas are most commonly characterised by almond blossom and hazelnut. Olaszrizling wines are a real representation of the Lake Balaton feeling, as the variety can be found in almost every cellar on the north shore. Olaszrizling made in a really light, fresh neutral style is one of the great summer classics. This style of light Olaszrizling is the perfect accompaniment for summer barbecues and light salad or vegetable dishes. Olaszrizling can also demonstrate a more serious side with the right attention in the vineyards and winery. In this case, its flavours are accompanied by an oily, dense texture, greater depth and often a more mineral character. These premium Olaszrizlings are real foodie wines and also benefit from a few years of bottle age. -
At chocoMe (founded in 2010) we create each and every one of our products with the utmost dedication and expertise. Together with our team of 30 we strive for the highest quality every day, which is made possible by passion, humility, top-shelf ingredients, and continuous innovation. -
Introducing a sensation that tantalizes both the palate and the senses – Cocoa Atelier Smoked Almonds. These remarkable confections bring together the wholesome goodness of whole roasted almonds and the decadence of a crisp chocolate shell, harmoniously united to create a symphony of flavours and textures that will leave you utterly captivated. -
Traditional Hungarian recipes in Roebuck sausage range, combining healthy wild game meat with pork belly bacon. This unique blend enhances the flavor of premium spices, which are ground over liquid nitrogen, resulting in a more pronounced taste experience. -
The Grapoila Grapeseed Oil has won the two-star award at the Great Taste in 2020 (The Great Taste Award is the most famous food tasting contest in the world based on blind testing). It can be used for frying, cooking, seasoning pastry and stuffing of cakes, for seasoning soups, meats, sauces, decorating and flavouring salads.
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