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Wines have been made at Château Macquin since 1885, when the first cellar was developed by François-Albert Macquin. François was the first to re-plant vines in the Saint-Émilion region following the phylloxera outbreak in the 19th century. Today, the Château is run by his grandson Denis and wife Christine Corre-Macquin, who own 27 hectares of vines in both Saint-Émilion and Pomerol. They are involved in every vine-growing and winemaking decision to ensure the high quality of their wine remains consistent every vintage. Château Macquin is located just three kilometres north of Saint-Émilion, in the small village of Saint-Georges, the smallest of all Bordeaux appellations (180 hectares). However, at its peak of 89 metres above sea level, Saint-Georges enjoys one of the best elevations on the right bank, giving the wines freshness and concentration. The south facing vines are planted on clay and limestone soils and range from 15 to 60 years old. The vines are sustainably farmed, without the use of herbicides, fertilisers, or other harmful chemicals. The outstanding weather conditions in August and subsequent Indian summer resulted in red wine grapes with a particularly high sugar content, satisfactory levels of tartaric acid and promising aromatic potential. The thick skins and concentration of tannins required meticulous care during extraction. The Merlot wines are deep and concentrated,while maintaining freshness in spite of their relatively high alcohol level. Enjoyed with Ratatouille, Tournedos, grilled lamb chops. -
Uivo, a howl back to Nature! Naturally farmed Moscatel Galego, Branco Wine grapes with minimal intervention in the cellar, 4 months of skin contact in cement tanks. Folias de Baco was started in 2007 by young, innovative winemaker, Tiago Sampaio, who was inspired by his grandfather’s vineyard work. He has a vivacious curiosity and loves to experiment at every step of the winemaking/growing processes. He has studied agricultural engineering and has a PhD in Viticulture and Enology from Oregon State University, where he picked up on modern philosophies and aesthetics of winemaking, never forgetting his Douro roots. Folias de Baco is in the Alto Douro, in the sub-region of Cima-Corgo where the land is very tough and challenging at a higher altitude, but it is an expression of traditional melding with modern techniques. The ‘Uivo Curtido’ is comprised of 100% moscatel galego from 35+ year old vines in soils spattered with schist and granite. It is unfined and unfiltered. As tasty as it looks. Organically grown, low-intervention/natural wine, vegan. Have fun with it -
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! -
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The history of the Porro family is closely related to Langhe and Doljani. In Monforte d'alba lies the Ribote farm, where the best dolcetto wines are born, structured, complex and long-lasting. In this land there is a monastery where you guessed it monks lived for hundred of years. This monastery is divided in two parts, one is where the father of Fabrizio Porro (Bruno Porro) lives and the other is where the famous artist Gianni Gallo used to live. Monks knew where to find the best lands, hidden from prying eyes and rich in water resources. The Ribote farm has a natural amphitheater that is protected from all directions from the wind and creates a special micro climate and has spring frost that is super important for the vines. Ribote vineyards cover 25 hectares, a single ownership of such a large area is not often found in the Langhe. This moment, as well as the absence of neighbors, simplifies the issue of biological viticulture. As Fabrizio explains ''“I would like to get a bio certificate, but my father adheres to a different philosophy, he always says that we are the first to suffer from chemical fertilizers in the vineyards, so they should be eliminated. In addition, we want to leave the land healthy for future generations, not to engage in marketing gimmicks.'' The Nebbiolo grape does not travel well and is high maintenance, which is why it has never thrived quite as well elsewhere as on the Piemontese slopes. Like its top contender, Pinot Noir, Nebbiolo takes kindly to its terroir, thus displaying the subtleties of its environment. The white soils that host the Ribote vineyards are a mixture of limestone, clay and sand. Dolcetto, barbera, nebbiolo, arneis and viognier are cultivated. The area next to the winery is characterized by red soils, which are considered more suitable for barbera. The main variety of Doljani is the Dolcetto, which shows excellent results here. Different clones are planted, but a preference is given to the red-footed dolcetto, which has small berries and a long bunch with one shoulder. In August, the end of the bunch and the shoulder are cut off and discarded, because these berries have a very high acidity, which is considered excessive. 2016 was a rainy and difficult year, which has the advantage of being ready to drink earlier. Pair it with meats, game and cheeses. -
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Fourth project of Bodegas Forlong (Cádiz). Vineyard consists of albariza soils in the Pago de “el Forlon” in Balbaina Baja, located in the coastal area of Puerto de Santa Maria, 7 km from the sea. Takes advantage of the proximity of the sea, and the purity of the albariza, as well as the local salt-peters which impart saline, chalky character to the grapes. The Tintilla de Rota grape, a native variety of the area, already existed on the farm along with the rest of the grapes, but they did not give it any value at the beginning, to the point that the first year they even gave it away. Once they discovered its potential "we almost pulled our hair at the thought that we had been giving it away." Has limited production of 2700 Bottles. As it is a native variety, they wanted to reflect it in some way on the label, and what better way than to put a native animal like the chameleon, which needs albariza soils that are easy to move to bury its eggs. Their long and rolled tongue is a reflection of Rocío and Alejandro's adventure of "rolling the blanket over their heads" when making a quality organic wine with Tintilla de Rota. Its vinification is carried out in clay jars, thus being a different wine. Pair it with entrecote steak, slow-cooked lamb, suckling pig, BBQ and grilled meats, porcini mushrooms, Jerusalem artichokes, hard cheeses, olives, jamón de pata negra. -
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This complex and medium to full-bodied wine is made from Cabernet Sauvignon and Tempranillo grapes. It matured for 7 months in American oak barrels to its full taste. The Cabernet brings strength and abundance here, Tempranillo provides fruit and structure. The result is a wine with character and personality. Cherry juice-colored to brick-red in the glass. Overwhelming scent of cherries, plums and wild berries; the same fruits pickled in rum, all nobly underlaid with fine toasted notes from the wooden barrel. The oak wood is noticeable, but does not dominate the wine. In the mouth the wine is well structured, full and with little surprising tannins. Ideal to accompany grilled meats and different types of stews. -
The wine owes its name to the port city of Porto, but comes from the Douro Valley. Here you will find one of the most spectacular wine landscapes in the world with terraced vineyards on steep slopes. It is scorching hot in summer, freezing cold in winter. The Douro Valley was already demarcated in 1756, making it the oldest regulated area of origin in the world. Port itself is a fortified wine. By interrupting the fermentation by adding wine alcohol, the wine retains its residual sugars and also gets its relatively high alcohol percentage. Port does not stand for a single wine, but for a whole series of wines. Wines with very different styles and tastes due to differences in the blending and aging of the base wines. In 1636 Nicolau Kopkë settled in Portugal as 'consul general' (a kind of representative) of the Hanseatic League, a partnership between merchants and cities, during the Middle Ages. Two years later, the first bottles of wine were shipped to Northern Europe. And when Nicolau bought a farm in the Douro in 1781, he changed from buyer to producer. Port wine soon became the focus of the company. Kpke now is one of the oldest Port Wine House. Recognized by the variety and distinction of its Ports, Kopke represents in XXI century a symbol of quality and prestige. LBV stands for Late Bottle Vintage and is the result of single year's harvest of superior quality, aged in oak Vats. Balancing the intensity of flavours, the Late Bottled Vintage Port is the ideal choice to serve with main courses of meat, like filet mignon encrusted four peppers and veal cutlet with Bérnaise sauce. Its versatility knows no borders, being perfect to combine with an exuberant cheesecake of chocolate mint, a pear and chocolate mille-feuille or simply to enjoy with cheeses of medium intensity. -
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Quinta do Vallado, established in 1716, is one of the oldest and most famous Quintas in the Douro Valley. It once belonged to the legendary Dona Antonia Adelaide Ferreira, and still belongs to her descendents. Produces both still and port wines. This eighteenth-century Douro wine estate is actually one of the most modern-looking in Portugal. Although the team uses the traditional panoply of indigenous grapes, its methods are bang up to date and the results are nothing short of sensational. Tawny ports are wines usually made from red grapes that are aged in wooden barrels exposing them to gradual oxidation and evaporation. As a result of this oxidation, they mellow to a golden-brown color. The exposure to oxygen imparts "nutty" flavours to the wine, which is blended to match the house style. This port is really best enjoyed with a good strong cheese board. Think mature hard cheeses and salty blues. Rich and flavoursome to match with the intense flavours of the port. -
A Vintage Port is only declared in years of exceptional quality. Quinta do Vesuvio is arguably the most magnificent estate in the Douro valley. Located in the beautiful and austere Port-growing region of the Upper Douro valley, its history dates back to the 16th Century. “The quinta of all quintas – one of the wonders of the world”. At Vesuvio, the work of man and the work of nature achieve a perfect and enduring harmony. More than anywhere else in the Douro it has a haunting and enchanting beauty; when you leave it, you take with you a sense of the place that does not fade with time. Quinta do Vesuvio 2016 will surely make any lunch or dinner a memorable one. It is a fabulous accompaniment to chocolate desserts, such as chocolate pudding, but can also be enjoyed on its own - it is an experience in itself. -
The Ott family has been growing and producing wine in the region of Wagram in Lower Austria since 1889. Bernhard Ott is of the fourth generation and has managed the winery since 1993, when he took the helm from his father. When he came home to the winery as a 21 year old, he was interested in producing wines of the highest quality. Bernhard wanted to prove that elegant and long lived wines could be produced from Grüner Veltliner grown on loess soil, specifically from Rosenberg vineyard. Bernhard replaced the old wooden casks with stainless steel and began working the vineyards with an aim for the highest high quality. In 2004 Benhard began composting, using organic cow manure from a friend in the region. In the past four years he’s used so much manure that the EU contacted him; “they didnt think it was possible to use 100,000 Euros worth of manure – they thought there was some accounting mistake. In 2006 he took a trip to the legendary biodynamic property Domaine La Romanée Conti in Vosne, with his best friend, Hans Reisetbauer. There, after a marathon tasting in the cellars with Aubert de Villaine, Bernhard committed to move to biodynamic viticulture. In 2007, with Johannes Hirsch, Fred Loimer and a group of like-minded producers, Respekt was formed. In 2014, after a very difficult harvest in which Bernhard didn’t bottle any single vineyard wines, he decided to work whole cluster saying “the stem is part of the grape. If you work without stems, you get more sweetness, more round fruit.” Today, Bernhard is looking back to previous generations for inspiration and to inform both his work in the vineyard and in the cellar. Grapes are picked at full ripeness, but thanks to biodynamic farming and composting, the sugar ripeness stays very moderate. “The compost helps with water regulation. Healthy soils give water when the weather is dry and take it back when there is too much. This also means no irrigation at all.” says Bernhard. In addition to working the soils with compost, Bernhard is a firm believer in not disrupting the eco-sysytem under the soils too much, preferring to plowing only 8cm deep. Harvest is done 100% by hand, something that is very important to note in a region who’s rolling hills and flatter landscape allow for machine harvesting. After picking and a strickt selection, the fruit is crushed in the press and maceration is done inside the press. The length of the maceration depends on the vintage, but also on the vineyard and the quality of the fruit. Bernhard uses closed pneumatic presses and has several different sizes. “This is how the press used to operate – there was only one pressing per day, so there was a maceration in the press.” explains Berhard. The juice is “browned” and racked into stainless steel where it is fermented by native yeasts without temperature control. Minimal amounts of sulfur are used at harvest and bottling and the cellar is very cold, inhibiting the development of malolactic. The single vineyard wines from the three Erste Lagen – Rosenberg, Spiegel and Stein – are on the full less until June or July before racking and bottling. The resulting wines are some of the very finest in Austria, straddling a juicy character with strong soil signatures. -
The Loimer estate is located around Langenlois in the sunny Kamptal region of Lower Austria, to the northwest of Vienna. Unlike many Austrian producers who go for a rich, sweet Alsace style, Fred Loimer obtains full ripeness in the vineyard yet ferments to dryness. The resulting wines (like the Loimer Riesling) display his trademark definition, zest and balance on the palate. Fred Loimer realised very early on that his future lay in wine, after his father converted the family farm into a winery. He attended Austria’s renowned Klosterneuburg University and later gained important experience at wineries in Nahe, Germany and in Napa Valley, California. On his return to Langenlois, Fred introduced new methods in the vineyards and winery, with the aim of continually improving the quality of the wine. In 1997, Fred took over the winery from his father and, in 1998, purchased and renovated a historical vaulted brick cellar (a former cellar of the Haindorf Castle) amidst the vines between Langenlois and Zöbing. The wines have been vinified and stored here since 1999. The 60 hectares of vineyards are divided into 100 parcels, planted on seven different soil types (ranging from loess, gravel, clay, sand and slate to Gföhler gneiss, a coarse-grained, metamorphic rock containing quartz, felspar and mica), which bring great complexity to the wines. There is no need to say that the high quality of their soils is crucial for the Loimer Riesling and its minerality. Situated at an altitude of 200-420m above sea level, the south facing vineyards benefit from warm days and cool nights, which encourage the development of the aromatic components in the grapes. The high summer temperatures are mitigated by the River Danube and the Waldviertel (forested area), while the well drained soils mean the vines can form deeply penetrating root systems, thus overcoming even long periods of drought without damage. Since 2006, the vineyard and cellar work has been conducted according to biodynamic principles. -
This wine celebrates a collaboration of many years between well-known Argentinian chef Francis Mallmann and Kaiken estate. Known for his distinct style of open fire cooking, ably captured in the first season of Netflix’s Chef’s Table, Mallman's unstoppable and unique nature is captured by the name 'Disobedience'. Kaikenes are wild geese, native to Patagonia, that fly across the Andes between Chile and Argentina. Montes, the Chilean winery, crossed the Andes in the same way to set up in Mendoza. Their vineyards are situated in the heart of Mendoza and further to the south in Valle de Uco, where many of the premium producers are now sourcing their fruit. The focus is primarily on Malbec and Cabernet Sauvignon, a variety that has been somewhat forgotten as Malbec has surfed one wave of success after another in the past decade. Kaiken's own vineyards supply 70% of their production requirements and 30% is from vineyards that they control. The grapes are sourced from Kaiken's vineyards in Altamira in the Uco Valley and Vistalba in the Luján de Cuyo region. Vistalba's chalk and sandy soil, at 1,200m altitude, imparts an elegant and fruit-driven character to the wine.The alluvial and loam soil of the Luján de Cuyo forces vines to penetrate deep into the soil, contributing deep fruit concentration and tannin. As Francis Mallmann says, wine is a celebration. And this is a wine created to celebrate friendship, love, reunion... And celebrate an act of freedom, no one can decide how to do it. -
Being Osado or daring, is not being fearless, or not having second thoughts. Being Osado means living without prejudice, being free of any obligations and building your own way of life. Malbec brings a strong posture to this white wine and its aftertaste is long, fresh and clean. The grapes are harvested by hand in the cool of the morning, pressed under very low pressure so that no color has come off the grapes. The wine has been cold-consumed for 15 days and then matured in steel tanks on top of the precipitate for five months. This delicious wine is a very versatile food wine accompanied by grilled fish or asparagus, for example, and is also suitable as an aperitif as such. Grapes: Malbec 100%. -
This wine is made with grapes sourced from vineyards located mainly in the Primera Zona. Influenced by the winds descending from the Andes Mountains and its lower altitude, this region is one of the coolest areas in Argentine viticulture and often suffers from late frosts during bud break. These conditions also favor great thermal amplitude. Most of the vineyards are old and traditionally irrigated, with relatively heavy and deep loamy soils. Season 2020 was marked by warmer than usual temperatures and a strong hydric crisis due to very scarce rainfall that delivered lower yields and speeded up the ripening process. These conditions followed by the outbreak of a global pandemic accelerated the harvest. Despite all the uncertainties we were able to reach an optimal ripening point that helped delivered great quality wines. Towards the end of the last century, Mr. Miguel Escorihuela Gascón, a passionate and determined visionary, created one of the most prestigious wine companies in the Republic of Argentina since 1884: Establecimientos Vitivinícolas Escorihuela. From the very beginning, his main objective was to achieve wines of the highest quality. Therefore, special attention was paid to the selection and care of grape varieties, the elaboration under traditional methods and the constant incorporation of technology, with a team of qualified Argentine professionals and the counselling of renowned foreign winemakers and technicians, which makes it possible to maintain a high level of international quality. Thus, the winery developed throughout time, succeeding in placing its products in a privileged place both in the domestic and in the global markets on a constant basis, achieving a high level of customer loyalty, with consumers adopting our wines once and for all. 100% Malbec from the Agrelo region, the wine was matured in French and American oak for 4 months. Today, after 130 years innovating in the preparation of top quality wines, Escorihuela Gascón is the leader in the creation of Premium and High End wines and is one of the 10 most important exporting wineries. -
Founded in 2008 to promote the un-explored wine region of Gualtallary. The project is benefitting from investment in the best equipment and team possible. This new project is based on traditional winemaking, with medium scale production. Juan Pablo Michelini is responsible for the core of the concept, which revolves around majority of work being done in the vineyards. This combined with minimal intervention winemaking, best reflects the Gualtallary terroir.
Gualtallary is a remote place in the pre Andes, located in the Tupungato Department in the Northernmost sector of the Uco Valley in Mendoza. It is the highest altitude zone in the region, 1,200 to 1,600m above the sea level.
It has alluvial, primarily sandy soils with calcareous deposit and sectors with a presence of smooth round granitic riverbed stones, covered by calcium carbonate. The vineyard where this variety is grown is situated 1300 metres above sea level. It is a young vineyard, planted on chalky soils, with a very pronounced slope. This helps to keep the ground healthy, because there is no accumulation of water or frosts. The climate is mountainous, so we have a very wide temperature range, resulting in grapes with thicker skins considering it is a Pinot Noir.
The wines have lively, slightly austere profile, reflecting the soils and the altitude of the area. This hand harvested, single vineyard from Gualtallary is 100% Pinot Noir and is completely un-oaked to let the fruit driven quality of the wine shine. Great with and without food
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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. -
At barely 30 years old, Stephane Riffault (Claude’s son and now 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, this kid is clearly doing something right. Based in the village of Sury-en-Vaux, the domaine works 33 different parcels in 6 different lieu-dits spread across 4 villages. The 13.5 hectares of vines are plowed and no synthetic material is used. Unlike most Sancerre producers, the entire harvest is carried out by hand and an extensive sorting takes place before the grapes are crushed. Stephane’s wife, Benedicte, leads the harvest team while Stephane 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. Small, judicious uses of oak help to add length to the already precise and vertical bottling. All of the parcels are vilified separately and with the exception of the rose, 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 Stephane’s wines. The mastery of minerality standing shoulder-height with the wood is rarely duplicated in Sancerre. Regardless of the exposition of his parcels (many are south-facing), Riffault’s wines are always crisp and high-cut with a jeweled sort of delineation that speaks to the precision and attention these wines get. These are not your daddy’s (or his daddy’s) Sancerres. -
Domaine de La Vougeraie is born from the assembly of domains acquired over time and the vines of the family. Its history dates back to 1964 with the first vine, Les Evocelles, acquired by our father at his very beginnings. Here, it is in his village that he will have his first lands around Gevrey-Chambertin. The reputation of Domaine de la Vougeraie is well established. This area of excellence is located in Premeaux-Prissey, a small village in Burgundy , near Nuits-Saint-Georges, in the Côte de Nuits . For this cuvée, the estate brings together two small plots in the “ La Rue aux Vaches ” and “ Noyer Bret ” climates . They are planted with Chardonnay and worked in biodynamics , homeopathy applied to the vine. 2018 was a generous, sunny vintage, which managed to maintain a good level of freshness Sylvie Poillot, General Manager, farms the estate’s 42 hectares biodynamically. “We do this to preserve the fertility of soils, and to have a very good balance between the soil and the plant’s health,” she explains. It’s not just the soil health that’s changed: two decades on from their conversion to biodynamics, the wines are evolving too: “The wines are more aromatic and more expressive year after year,” she says. A fascinating 2018: on the one hand, it’s opulent with the warmth of the vintage; on the other, it’s tight with typical Puligny fruit, stone and bite. A superior example. Drink 2022-2028 Great with grilled fish, scallops, lobster, lobster -
This wine is a gem in the middle of great wines produced in the renowned region of Napa Valley. Grapes are meticulously picked from the best parts of the different vineyards belonging to the estate. Great investment wine, with a fantastic long drinking window. The 2018 growing season in Napa Valley was marked by cool, mild weather. The cooler than normal spring delayed bud break, bloom and veraison by two weeks compared to the previous five years. The mild weather patterns in August and September allowed for excellent overall phenological ripening and development of a complex aroma and flavor profile in the finished wines. Outstanding flavor development and color were key indicators of this exceptional vintage. The winery was founded in 1973 by Joseph Phelps, a successful construction executive and entrepreneur whose early interest in wine led him to establish vineyards on a 670-acre former cattle ranch in Napa Valley. Over the next 42 years Joe became one of the most respected figures in the California wine industry, building Joseph Phelps Vineyards into a critically-acclaimed winery internationally known for its iconic wines and unwavering commitment to quality. Every wine in the Joseph Phelps portfolio is 100% estate-grown, overseen from grape to bottle by our dedicated winegrowing team. The family owns and farms 390 acres of vines in Napa Valley on eight estate vineyards in St. Helena, Rutherford, Oakville, the Stags Leap District, the Oak Knoll District, South Napa and Carneros, as well as 100 acres over two vineyards on the western Sonoma Coast. Strategically chosen over many decades, each vineyard has its own personality and brings a different characteristic to their wines. Their commitment to the estate-grown model is their way of ensuring consistency and the highest quality that can be achieved. Having estate vineyards give the winemaking teams unparalleled depth and diversity when it comes to producing Joseph Phelps wines. Only 12,400 cases were produced. -
Another under the radar Portuguese White. This drop is now considered one of the new best contemporanean whites in Portugal. Produced by Luis Seabra, who worked for more than 10 years as an oenologist for Dirk Niepoort and finally started to follow his own path in 2012. The name he gives to his wines is indicative of his vision of wine: Xisto (Schist). He makes very pure wines that reflect their terroir. Luis Seabra sets a new standard in the Douro with his pure wines. Xisto Ilimitado, is a Portuguese analogue of the idea of a "village-level" Burgundy. A blend of six varieties planted in three sub-areas of the Douro, Ilimitado is a glimpse of the appellation's schist soil. Luis Seabra, has concentrated his production on the different soil types of the valley. Bright, concentrated and fresh, Xisto Ilimitado is an excellent introduction to the new Douro. Vineyards located in Cima Corgo. The vines are between 30 and 45 years old, planted in micaceous schist at an altitude of 500 to 600 m, and are a sub-region that experiences extreme highs and lows in terms of temperature, with one of the largest day-night temperature deltas in Portugal. As such, the fruit experiences an extended resting period. Annual rainfall of 400 mm typical of the region. Goes wonderfully with roasted poultry, white fish and seafood, and especially with the spiciest preparations -
The concept of this label is to send the consumer to the botanical universe of the XVI century. A very unique style which is a tribute to nature and the living beings who look after it so well. A mixture of charcoal pencils with watercolor provides fresh, traditional, and natural air. The informative label on the side of the bottle is drawn in a vintage style referencing this era's aesthetics. The Lacewing or Chrysoperla (Raza)represents their holistic approach to viticulture. Its efficiency in biological control pest is remarkable and helps keep the vines free of pests.Pet Nat is an abbreviation for Pétillant Naturel, a naturally sparkling wine. The fermented wine is still bottled in the bottle, which stops the fermentation there, so a little CO2 and yeast precipitate is formed in the bottle. The wine is not cleaned, sweetened (no dosage) and the wine is now closed with a regular crown cap. The wine is made with natural yeast and uses minimal sulphites. Spontaneous fermentation ends in the bottle, as a result of which a pleasantly natural layer remains in the wine. This refreshing, sparkling wine is full of fruity and lively orchard flavors. The natural sediment makes the wine cloudy, while adding many interesting nuances to the taste, the wild yeast makes the wine tasty and easy to enjoy. -
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Roisín Curley is an Irish winemaker making a very small production of wines in Burgundy. Using her scientific background - Pharmacy, her wine-knowledge, her experience (Château Latour and Château Grillet), and her love for wine, she produces outstanding wines from one of the most sought after wine region - Burgundy. Roisin buys grapes from friends and neighbour in Burgundy with a preference for organicaly grown fruits. She shares with these producer the same vision - quality over quantity. Roisin Curley produces elegant and refined wines that truly express the terroir and the grape variety. -
Weingut J. Geil is a winery making approachable, quaffable wines, all along the lines of greatly respecting the nature. This reflects in quality of their fruit and subsequently in their wines. Awarded many trophies each year, Weingut Geil belongs among some of the top German producers. There is nothing to be take lightly about their Pinot Noir, a serious, serious wine. Beautifully earthy and soft, with plenty of ripe wild berries. Excellent balance and considerable length. Accessible and juicy, yet wholeheartedly deep genuinely expressing the terroir of Bechtheim -
Delicious alcohol-free sparkling wine from Kolonne Null, made in Germany. The Freiherr von Gleichenstein winery has been synonymous with quality, professionalism and passion for almost 400 years. The wines remain recognizable by the distinctive flint minerality of the Kaiserstuhl. Well-coordinated team, complex high-end wines and long-lasting relationships are hallmarks of the South Baden winery culture. Excellent as an aperitif or as an accompaniment to fine canapes, seafood, fresh desserts such as zabaglione and panna cotta with fruits. -
Non-alcoholic wine born in 2009 from a bubbly guy with old roots and modern tastes. Invariably well-dressed, he captures the world’s attention with his ranges of Non-Alcoholic wines in Frizzante style. Guido Walter and Jürgen Hofmann put their heads together. The German answer to frizzante had to be fresh and fruity, uncomplicated and affordable. A semi-sparkling wine that begins a carefree evening and lets you continue dancing late into the night. What began as an experimental small edition soon spread its wings and took flight. Suddenly it could be found at every party and could be seen winning design awards and notes of good taste. Everyone wants Fritz Müller. Refreshing, fizzy and frivolous: completely uncomplicated, the non-alcoholic Fritz Müller offers light-footed fun and fruity enjoyment. Vinified from the same grapes as the Fritz Müller semi-sparkling wine, this version entices sipping one or two glasses more without regret the next day. Wonderfully pure, it is best enjoyed chilled to 8°C, or as an ingredient in virgin cocktails. Guilt-free wine ;) -
Since taking over the family estate in 1985, Johannes Leitz has made it his life’s work to return the vineyards of the Rudesheimer Berg to their former glory as one of the finest in Germany. 35 years later and Leitz wines are now recognised among Germany’s best. Using a newly-patented cool vacuum distillation process, Johannes has created the world’s best tasting zero alcohol wines. At first the very idea of Alcohol Free wine seemed a taboo. But over the years, with the winemaking skills improving and more and more better Non-Alcoholic wines being produced, slowly everyone is getting used to it. This is not sparkling grape juice. This is wine where the alcohol has been removed through a technical process. So, maybe you’re going for a dry January, or you’re expecting, or on medication. Here is a very nice option for that special dinner. -
In the middle of the Spanish plateau "Meseta de Ocana" not far from Toledo, three friends founded their own winery in 1999: Margarita Madrigal, Alexandra Schmedes and Gonzalo Rodriguez. The revival of regional traditions became the basis of their way of working, which is characterized by the ecological cultivation of 35 hectares of native grape varieties and the extremely continental climate. Together with Alexandra, the first Spanish red wine, Cuvée Rouge No.2, was developed. This velvety, grippy taste makes it a must-drink on a barbecue evening, with risotto and pasta. The perfect non-alcoholic red wine for all those who love it wild and unbridled. Bring your Spain vacation home! -
There are records linking the Leitz family to winemaking, dating all the way back to 1744. Johannes Leitz took over the winery in 1985 and since then has increased the estate from 2.9 hectares to the 40 hectares that we see today. He has always aimed to produce wines in an elegant style with pure fruitiness and great freshness, of the highest quality - and this includes his alcohol-free wines. Alcohol-free wine never will give the same depth, structure and weight as a wine with alcohol, but this is extremely close to it and it is simply an alcohol-free wine tasting wine. Impressive. We recommend to pair this wine with summer salads or different fruits. -
With admirable precision and innovative ideas, the family-run winery Pauly, now in its 3rd generation, succeeds in producing stylish wines with an outstanding character of their own. The winery is not only known for its famous steep slope on the Niederberg-Helden on the Mosel River, but also for the unique slate minerality that gives the wines an elegant, fresh style. The alcohol-free Riesling from Kolonne Null is perfect for all wine enthusiasts who like as little residual sweetness in their wine as possible. Best enjoyed very well chilled at 5 - 7°C. It is perfect as an accompaniment to stir-fried vegetables with fish, omelette with salmon and fennel or vegetable salad with beetroot. -
Johannes Leitz continues to innovate! In doing so, he recently partnered with a company to produce two alcohol-free rieslings. Germans have been producing non-alcoholic wines for over 70 years and that history has led to inventions to improve quality. Leitz’s hometown of Rüdesheim is the historic birthplace of the famous distillery Asbach Uralt. After the war, a fellow vigneron named Carl Jung began a distillery. Ultimately, Jung could not compete with the local brandy, but he developed a vacuum distillation system which enabled him to lower the temperature at which alcohol could boil off (because the boiling point decreases as atmospheric pressure decreases). Innovations in vacuum distillation have improved in recent years, and Leitz found a producer in Rheinhessen who recently patented a new, completely closed system that allows wine alcohol to boil at 28°C, preserving “wine-like” aromas and characteristics. As we all know, like fat, alcohol is a transporter of flavor, and without it, there needs to be something else to carry those flavors. 35 grams/L does the work for this riesling, though the sugar is nearly eaten up. Pairs well with gratinated crostini, cauliflower and goat’s cheese & butter, as well as with an Asian chicken casserole. -
Australian scientist Karen Turner and her husband Emmanuel farm 10 hectares in the Languedoc bring you this incredible intro to orange wine! The 3 grapes here are fermented like a red wine, skins, stalks, and all-- making for white with the tannins and structure of a red. Karen’s says her goal with ‘Le Blanc’ is to bring body and freshness to the wine. The north-facing slopes where their vineyards grow on help to ensure a long and even maturation for the grapes. While Marsanne is not usually an aromatic varietal, Karen’s use of open vats brings out the heady aromas of tangerine and mango. Full-bodied and approachable, it smells like orange rinds and white flowers wilting in the sun, and tastes like yellow peaches, those tangerines and dry, dusty earth, but never loses its identity as a white wine. LADY IN CHARGE: While husband Emmanuel manages the vineyards, the real star is his wife Karen, who makes the wine and also works as the head winemaker and manager of another (very famous) Languedoc winery, Prieuré de Saint Jean de Bébian. Serious girl boss! Decant for 20 minutes before enjoying. It’ll open up and reveal its prettiness with air. Perfect for poultry, fish, cheese and early dishes. Also wonderful in itself. -
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! -
Red wine without alcohol (dealcoholized) made with Grenache and Syrah grapes.5% of the coupage maintains a brief aging in new French oak and subsequently undergoes the dealcoholisation process, maintaining all its aroma and flavour. This non-alcoholic red wine has an intense and delicious flavour. If you are a lover of red wines and want to avoid alcohol, this is a good option. If you do find the fruit coming up too strong, try chilling it to lower that strength. Serve it with pasta, roasts and game dishes -
Pieter Walser from Blankbottle has got to be one of the most interesting, inspired, and avant-garde winemakers there is. His wine background mounts to college when he drove past a winery that had bottles with no labels on offer and he could only afford 3 cases. Went back and sold the 3 at a profit. That very moment started a fascinating story that would inspire any of us. As per his own words: “Moment of Silence predominantly comes from a farm in Wellington called Twyfeling. Boberg is situated on a farm right next to Twyfeling and literally looks onto the vineyards of Twyfeling. Now Twyfeling was owned by my direct family seven generations ago. So on the label it shows 7 generations with Boberg overlooking all seven generations of the Hauptfleisch family. 2015 was the first year that I bought the grapes from this Vineyard. The Farmer calls the vineyard BOBERG, which means “on top of the Mountain”. It was a neglected little vineyard, old bush vines with no irrigation. The farmer identified it as a site with potential and started with a restoration process. The vineyard grows in decomposed granitic soil in Wellington. The site is cooler than the others in the area. -
In 1888, the Touma Family established one of the first wineries and distilleries in Lebanon in the small town of Kab-elias of the Bekaa Valley (45 kilometers from Beirut) , to produce wine and Arak Touma, which is now perhaps Lebanon’s leading arak brand. Historically, the settlement goes back to the time of the Phoenicians, but the name was later changed to “Kaber Elias” (tomb of the prophet Elias), as it was believed that the prophet Elias was buried here. The Bible reports of the Prophet’s ascension to heaven in a fiery chariot at the point where John the Baptist is said to have baptized Jesus later, but the tradition of the Elijah tomb has been preserved to this day, not only among Christians, but also among the majority of the Muslim residents. During the Lebanese civil war, many Christians left Kab Elias, as they did elsewhere in Lebanon. The Touma family also had to choose to stay or leave. It was decided to stay and continue to fight and work for a presence of the Christians on the ground. In 1997, an old school building from 1932 was bought and converted into the new winery. The attempt was made to preserve the character of the original architecture in the center of Kab Elias despite all the necessary refurbishment and renovation work and alterations. Bekaa Valley is a 40-mile-long and 7-mile-wide fertile valley which is protected from rain by the Mount Lebanon mountain range to the west, and from the desert heat by the mountains on the Syrian border to the west. It lies around 1,000 metres above sea level allowing for a significant diurnal swing between the hot summer days and cool nights. The treacherous road to Beirut over the top of Mount Lebanon is frequently closed in winter due to snow. The majority of Château Héritage's vines are on the lower south-east facing slopes of Mt Lebanon, just above the winery, which ensures they're well drained with great exposure to sunlight, while being slightly cooler than the valley floor vineyards. The estate’s top wine, from their best parcels of vineyard. FOOD PAIRING: Duck, red meats, and raclette. -
I have been chasing a 100% Touriga Nacional for a while now, with some disappointments in the middle. Mostly due to knowing the full potential of Touriga Nacional and what can be done with it. Was loosing faith(Poor supplier offering in Ireland) and was actively looking to import myself a few options until I stumbled upon this gem. This wine is the example where no one should judge a book by its cover. Across all Companhia Velha Wines the labels are just minimal, classy but not in the way you would think. Has a bit of I don't give a damn about them and that subtlety actually impresses me even further. No distractions to be added here!!! Bear in mind this winery was one of the first if not the first Wine family business(1756) in the Douro Valley(1763) and it was full integrated when it became the first official wine region in the world. Quinta de Cidrô is located at São João da Pesqueira, which is one of the most highly regarded areas of Douro Valley. Throughout the last 20 years, Cidrô has been transformed into an experimental-model vineyard for the entire region. In virgin soils, cutting edge techniques were employed to plant 150 ha of the best varieties, creating one of the largest surfaces of single vineyard in the entire Douro Region. In the most privileged location, international varieties perform equally well as the local grapes. Chardonnay, Sauvignon Blanc, Viognier, Pinot Noir, and the adaptable Cabernet Sauvignon are some of the foreign varieties that here express their best qualities when vinified by the extensive winemaking know-how present at the Company. Touriga Nacional is Portugal’s star variety and the dominant red grape at Quinta de Cidrô. The altitude of this Quinta provides excellent freshness and levels of acidity, ideal conditions for an elegant red wine. Touriga Nacional is a versatile grape, with its main characteristics being the small bundle, its low yield and jagged leaf. Its presence in the vines is intimidating, as it requires a constant care for its wild and rebellious character of growing disorderly. At Quinta de Cidrô, Touriga Nacional was adapted to a less habitual place, as it was mostly planted in low altitude vineyards and subject to high temperatures; the opposite of Quinta de Cidrô. Personally I love it on its own with at least 45 minutes decanting or enjoy really slow the very first drop. Winemakers suggestion for this stunning wine are: Rump Steak, Pork Leg, Parmigiano Cheese and Dark Chocolate. -
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 -
Luis Seabra is a producer that is at the forefront of the “new Douro” movement. Rather than making table wines that are, for all intents and purposes, “Little Ports,” Luis has taken a more balanced, restrained approach to winemaking in the oldest demarcated wine region in the world. His guiding principles are showcasing terroir and nuance above power and extraction. Bright, mineral driven and elegant, Luis’ wines are typically exposés of soil type. With the Mono C, he is taking a look at a particular variety – in this case, Castelão. While Castelão is a grape that is typically found further south in Portugal, Luis has found a mono-planted plot of the light-skinned grape in the Douro and is working his magic to craft a wine of unparalleled delicacy and elegance. Would pair it with charcuterie, grilled pork dishes, roasted poultry -
Adega Cooperativa dos Biscoitos was founded in 1999, in the Parish of Biscoitos, on the island of Terceira, Azores. In the century In the 16th century, the Biscoitos wine took on a notable importance when supplying the Caravelas on the Indies and Spices route. Among the products supplied to supply the fleets, there was Verdelho wine. This micro-region Biscoitos, is volcanic to the core, made from Verdelho grape variety. The location is part of UNESCO World Heritage. Wine is currently produced here only on a mere 9 hectares. The vineyards are planted in the so-called ‘curraletas’ of Biscoitos, part of the landscape and heritage of the Terceira Island. The vines grow on volcanic soils, surrounded by magma rocks that protect them from the strong winds of the Atlantic, originating a unique and special wine. Stunning wine that is worth every penny. -
The Quinta of Vesúvio has a long and history. António Bernardo Ferreira bought the property in 1823, at that time called Quinta das Figueiras. The property was mostly covered with wild scrub stretching up the mountainside and an abundance of fig trees, which gave it its name. He felt that this property had enormous potential as vineyards. It took his team of five hundred workers thirteen years to carve terraces out of the steep slopes and plant thousands of vines. In 1827, Ferreira built the winery, with its eight granite lagares (large, open vats or troughs), in which wine grapes are crushed by foot to this day, and eight chestnut vats, each capable of holding the equivalent of one lagar of Port. This original winery is where all of Vesúvio’s Port is still made. The Quinta do Vesuvio been in the Symington family since 1989 and it totals about 326 hectares, of which 133 are planted with vines. This is Vesúvio’s second-tier wine and its is named after the estate’s dovecote, a structure intended to house pigeons or doves, or “pombal” in Portuguese, which is surrounded by vineyards. Unlike the first-tier fruit, the grapes are transported to the Quinta do Sol winery for processing and fermentation. The contrast between the property's quotas provides the wines with unparalleled structure, complexity and aging potential, as well as the preservation of traditional wine production methods, which highlight Quinta do Vesuvio as the only one that actively continues to create its wines with this base. A Quinta of enchanting and memorable beauty, worth the visit but with outstanding wines. -
There are many ways in which to fall in love with Tuscany, not the least of which is through the region’s wonderful wines—or its landscape, its people, its food, and its art. Paladin's example of Super Tuscan wines comes in this form. A local take on the classic Bordeaux-style blend of Cabernet Sauvignon, Merlot, and Syrah (and sometimes Cabernet Franc), these wines were developed, in part, as a reaction to the restrictive regulations in Tuscany during the 1970s. At the time they emerged, they were considered some of the region’s best reds. Yet, somewhat ironically, they were technically table wine. In 1994, their Vino da Tavola (VdT) status was elevated to the Indicazione Geografica Tipica (IGT) denomination, which officially endowed these non-traditional wines with a premium quality rating just below the Denominazione di Origine Controllata (DOC), which at that time was reserved for more traditional regional wines. The tonneau used at Paladin hold 2 to 3,000 litters. Very impressive if you compare the barrels with a normal barrique barrel. Even though Gekus is only aged for 3 months, the body that it has is quite pronounced and it is indicative of the extraction done with the grapes. The bottle itself already shows through its weight that we are about to encounter something phenomenal, something heavy, something Super. The palate is complex and you can feel the residual sugar without it being sweet to a point of being unpleasant. Recommended with red meat, it is traditionally very popular with pici (thick spaghetti) with meat sauce. Serve at room temperature. -
Founded in 1955, this co-operative is comprised of 200 members with 550 hectares of vineyards around Nizza Monferrato. This is an excellent area for Barbera, which constitutes over 60% of the grapes that are harvested and crushed by this co-op. In Alba, the best sites are given to Nebbiolo, but in Asti this privilege is afforded to Barbera. Director and winemaker Giovanni Chiarle oversees all aspects of production and is determined to make wines that fully express the quality of the grapes that he harvests. This wine is made from grapes from the oldest vines grown on the co-op’s best sites. After fermentation, the wine is aged for a period of around six months in large Slavonian oak and then blended to make a wine that is vibrant and, at the same time, structured and long, a worthy example of a Barbera Superiore from Nizza. Delicious with pizza, grilled lamb cutlets or pasta with meaty sauces. Also perfect with strong hard cheeses. -
Unpretentious Chianti from Poggio Bonelli. Easy going, friendly, perfect for a Monday evening, maybe Wednesday...On Friday you can get two of these!!! As food goes I would match it with grilled red meat, roasted meat, and medium and long seasoned cheese. Or in doubt on its own -
The Primitivo Paolo Leo Pass of the Cardinal is an ancient grape grape cultivated in Apulia, whose grapes present a very early maturation in comparison to other varieties, the name of which explains. One of the most interesting particularities of the Primitivo is the fact that, at a distance of only 20 days from the harvest, these grape vines are able to give a discreet second production of grapes. Traditionally, the fruits of this "second harvest" are used to increase the freshness of these ponderous wines, improving the deimosti acidity obtained from the first harvesting. The great body of the Primitivo di Manduria di Passo del Cardinale is able to enhance fine meats with a rigorous structure. Sliced beef and grilled steaks are the backdrop for a panoramic photograph. A touch of Puglia with orecchiette with chops sauce can be a gastronomic journey with which you can surprise your guests. -
Produttori del Barbaresco traces its history all the way back to 1894, when Domizio Cavazza, headmaster of the Royal Enological School of Alba and a Barbaresco resident, gathered together nine local vineyard owners to create the first cooperative in the area, the Cantine Sociali. The cooperative was forced to close in the 1930’s because of fascist economic rules and revived in 1958 by the priest of the village of Barbaresco who realised that the only way the small properties could survive was by joining their efforts. The new union was named Produttori del Barbaresco and produced its first vintages in the church basement until the winery across the square was built where the Produttori are still located. Today Produttori del Barbaresco is considered one of the greatest red wine Co-operatives in the world, as well as one of the most highly praised producers throughout all of Piedmont. Led by the talented Aldo Vacca, the cooperative is made up of 51 vignerons and covers more than 100 hectares of Nebbiolo vineyards in the Barbaresco appellation. Each family is in full control of its land, growing Nebbiolo grapes with centuries old skill and dedication. The Produttori del Barbaresco Barbaresco is primarily sourced from five of the Cru vineyards, Pora, Ovello, Montestefano, Muncagota and Rio Sordo. The grapes are macerated for an extended period of around 24 days while being fermented in steel tanks, followed by 24 months of ageing in large oak casks. While their Riservas and their single-vineyard wines remain some of the most sought-after Piedmont reds, their Barbaresco, as well Langhe Nebbiolo, are wonderful expressions offering grace and complexity at an astonishing price. Pair it with: egg pasta, meat dishes and medium-aged cheeses. -
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 -
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.
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