An intense aromatic nose reveals notes of both red and black fruits as well as subtle hints of violet. On the palate, the wine is rich, full-bodied, and has a fresh and spicy mix with mineral notes. WINEMAKER  Samuel Delafont – Artisan Négociant APPELLATION  Pic Saint-Loup GRAPE VARIETIES  72% Syrah, 28% Mourvèdre TERROIR  Clay-limestone and marly soil CULTURE & VINIFICATION  Traditional vinification with a long maceration at low temperature followed by 12 months of aging with 60% of the wine in French oaks and 40% in stainless steel barrels. FOOD PAIRING  Delicious with spicy meat dishes, quiche, stew, and French …

The Berger family farms eight acres of east-facing vines, their age ranging from 30 to 60 years, in the village of Pouilly. This wine picks up on the clay-limestone soils with its clean focus and direction, a lovely pale chardonnay that lasts with fresh butter scents and subtle notes of bloomy rind cheeses, with which it would pair well. Bring on the Epoisses. 91 Points by Wine & Spirits.  WINEMAKER  Jean Pierre Rodet APPELLATION  Pouilly-Fuissé GRAPE VARIETAL  Chardonnay TERROIR  The 8 acres of vines are between 30 to 60 years old are planted in a clay limestone soil on hillside slopes facing the …

Complex aroma, including hints of woodland, gum rockrose and cherries. Good volume in the mouth, plenty of fruit and marked tannins with a dry finish. 90 Points from Wine & Spirits – Best Year’s Port. WINEMAKER  João Nicolau de Almeida APPELLATION  Porto GRAPE VARIETIES  60% Touriga Franca, 40% Touriga Nacional WINEMAKING  After manual harvesting into 25-kilogram cases, the grapes were stored in a cold chamber for 12 hours. The winemaking process involved the grapes being trodden in a wine press for 5 days. During aging and until bottling, this wine was not subject to any type of filtration or other treatment. Bottled in …

An aroma with elements of citrus fruits and orange blossom. Very fresh in the mouth with a vibrant acidity and an excellent length. 91 Points from Wine & Spirits. WINEMAKER  João Nicolau de Almeida APPELLATION  Douro GRAPE VARIETIES  40% Gouveio, 40% Cerceal, 20% Rabigato CULTURE & VINIFICATION  After the harvest in September, the grapes are moved to the cellar and stay in the cold room for 12 hours where they are partially crushed and pressed in a vertical press. AGING  Fermentation and aging on fine lees – 30% in 600-liter barrels and 70% in stainless steel. ALCOHOL CONTENTS  13% Technical Sheet PDF

The wine is fresh, full-bodied, and complex. The tannins are well-structured and the oak perfectly integrated. Long and powerful finish. 93 Points by The Wine Advocate.  WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  82% Cabernet Sauvignon, 18% Syrah TERROIR  Cabernet Sauvignon on clay and limestone soil and the Syrah on clay and silt. CULTURE & VINIFICATION  Selection at the vineyard of the best grapes from the best clay-chalk soils. Vinification in 60 hl oak barrels for a maceration period of five weeks including five days of cold pre-fermentation maceration. 20 months aging in fine-grained French oak barrels. FOOD PAIRING  Perfect with …

Combining intensity and elegance with silky tannins, it is characterized by subtle notes of cherry, spices, leather, and vanilla. Enjoyable young, it will age favorably for a decade or more. 91 Points from Robert Parker’s The Wine Advocate. WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  60% Cabernet Sauvignon, 30% Syrah, 5% Cabernet Franc, 5% Cinsault TERROIR  Clay-limestone, clay, silt, sand and gravel. 24-year-old vines spread over 26 hand-harvested hectares. Follows sustainable and vegan practices complying with international standards but not certified. CULTURE & VINIFICATION  Manual harvest on the estate vineyards. Maceration in tanks from two to three weeks. Alcoholic fermentation is carried out …

The initial impression is full and round. This wine is smooth, lively, and aromatic on the palate. It delicately releases complex aromatic nuances revealing floral and fruity notes. 88 Points from Wine & Spirits. WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  45% Viognier, 30% Sauvignon Blanc, 13% Chardonnay, 8% Muscat Blanc, 4% Clairette TERROIR  Deep silty soils CULTURE & VINIFICATION  Manual harvest on the estate vineyards. After destemming, the berries undergo maceration on the skins. The grapes are then pressed and left to settle at 46°F (8°C). Follow a cold liquid stabilization and alcohol fermentation at a controlled 60°F (16°C) and …

The wine is balanced and round with a slightly toasted finish. The structure is defined by strong, silky tannins and generous red fruits flavors. WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  40% Syrah, 35% Cinsault, 15% Cabernet Sauvignon, 5% Carignan, 5% Tempranillo TERROIR  Cinsault on clay-limestone cambisol, as the Syrah, Cabernet Sauvignon, Tempranillo and Carignan are on silty clay and clay-limestone with marly subsoil. CULTURE & VINIFICATION  After destemming, the berries are crushed and placed in tanks. Alcoholic fermentation and maceration take place in thermo-regulated stainless steel tanks for a period of one to three weeks. Malolactic fermentation takes place in concrete …

Deep and intense garnet color. Black cherry and licorice to the nose. Concentrated and powerful on the palate, it unfolds with tannic and roasted aromas. Long and complex finish with spicy notes. 91 points by Wine & Spirits. WINEMAKER  Jacques Bertrand who works closely with the Michel Rolland laboratory APPELLATION  Saint-Emilion Grand Cru GRAPE VARIETIES  70% Merlot, 25% Cabernet Franc and 5% of Cabernet Sauvignon TERROIR  Clay-limestone soil DENSITY  7000 vines per hectare VINIFICATION  The vinification takes place in stainless steel and concrete thermo regulated vats. Following an alcoholic fermentation at moderate temperature, the wines are aged in French oaks …