A light touch of compost adds texture and detail to this wine that is sourced from a midslope, east-facing vineyard block. Tart red fruits and a finishing lick of chocolate are the principal flavors. Overall this is full-flavored... Read More
The wine unfolds with jasmine and orange peel on the nose, followed by stone fruits and a hint of hazelnut, ending with a fine balance of tannins, acidity and a hint of dried herbs. The finish last for several minutes past the... Read More
Our version of the classic dry aromatic style of Marlborough Sauvignon Blanc. The citrus core of flavours are juicy and intense with deliciously refreshing saline acidity. The wine calls for simple fresh seafood but can also be... Read More
Vines were first planted in the town of Cassis in the 12th century. Current owner of Domaine du Bagnol Jean-Louis Genovesi, a native of Cassis, and his son, Sébastien are producing both blanc and rosé wines there... Read More
Domaine Bousquet’s premium varietal series comprises a blend of estate and purchased fruit from the Uco Valley. The grapes benefit from major diurnal temperature swings, achieving exuberant ripeness while retaining the juiciness... Read More
In the glass, “Pur Granit” shows deep, almost opaque crimson and garnet tones moving to a garnet rim. The aromas are a master class in Northern Rhône Syrah: smoked meat, plump red berry fruit, red and black currants,... Read More
Ruby red in colour. The structure does not want to conquer for power but for elegance. Complex aroma with notes of cherries in alcohol, red plums and blackberries in harmony with warm spicy nuances. The cinnamon and cloves stand... Read More
Georges Laval is a tiny, artisan estate located in the 1er Cru village of Cumières, close to Ambonnay and Bouzy but with full southern exposure. Vincent Laval makes a miniscule amount of extremely terroir-driven wine. The... Read More
Made from 100% Petite Arvine grapes planted in the steep Rovettaz vineyard at 550-700 meters altitude, enjoying a full southern exposition. The wine undergoes a long, spontaneous fermentation on the lees with repeated
“bâtonnage”... Read More