Elegant and delicate Morgon. Floral aromas are accompanied by more intense fruity notes after aeration. Fine, silky tannins. 93 pts by James Suckling and 90 pts by Wine Enthusiast WINEMAKER  Elodie Rousselot APPELLATION  Morgon GRAPE VARIETAL  100% Gamay noir TERROIR  Part of the “Les Charmes” climat, the 40-year-old vines are located on the South-East-facing slopes, and the soil composed of light brown sandy loam, low in organic matter, over red and white clay (very structured and crumbly clay) with large blocks of Sandstone. WINEMAKING  Harvested when perfectly ripe, the grapes are first sorted in the vineyard and then a second time …

Blackcurrant, a touch of menthol and herbs. A perfect reflection of our terroir.  WINEMAKER  Fabrice Bandiera APPELLATION  Montagne Saint-Emilion GRAPE VARIETIES  70% Merlot, 20% Cabernet Franc, 10% Cabernet Sauvignon WINEMAKING  Cold maceration followed by a micro-oxygenation in the tank. 30% are aged in 2nd-fill oak barrels, and the rest in stainless steel tanks for 12 months. FOOD PAIRING  Drink with grilled meat and French cheese. ALCOHOL CONTENT  13.5% Technical Sheet PDF

A complex wine highlighting notes of raspberries, blackberries, and red fruits, followed by a lingering herbal finish. Great aging potential. Decant before drinking. WINEMAKER  Meyer Joubert WINERY  Joubert-Tradauw APPELLATION  W.O. Tradouw, South Africa GRAPE VARIETIES  73% Merlot, 18% Cabernet Franc, 9% Shiraz TERROIR  Karoo shale mixed with clay. VITICULTURE & VINIFICATION  Hand harvest using sustainable methods. Pre-fermentation cold maceration at 8°C for three days. Punch down fermentation with natural wild yeast for 14 days. AGING  20 months in 300/500L of 30% new fill French oak barrels, the rest in third and fourth fill. FOOD PAIRING  Perfectly complements all types of meat dishes especially a rack of …

A clean, powerful, and complex wine with elegant aromas. Full-bodied, well-balanced, overall highly harmonious.  WINEMAKER  Nuria Peña Albillo APPELLATION  Ribera del Duero Crianza WINERY  Bodegas Santa Eulalia GRAPE VARIETAL  100% Tempranillo TERROIR  Limestone, marl, chalk, and silty sands. WINEMAKING  Cold pre-fermentation maceration then fermentation in stainless steel and wood vats. Subsequently, it is run-off and left to settle before barrels are filled. AGING  In 225L of one-year-old French oak barrel and new American oaks for 12 months. FOOD PAIRING  Meats, roasts, and cheeses. ALCOHOL CONTENT  14.5% Technical Sheet PDF

Red fruits stand out, with toasted and chocolate hints. On the palate: well-rounded, structured, and meaty. WINEMAKER  Loli Casado WINERY  Bodegas Loli Casado APPELLATION  Rioja Alavesa Reserva GRAPE VARIETIES  90% Tempranillo, 5% Mazuelo, 5% Graciano TERROIR  60 to 80-year-old vines planted on very chalky clay soil at 700 meters altitude. Hand-picked grapes. WINEMAKING  This wine is only made in the finest vintages. AGING  In fine-grained American oak barrels for 24 months (12 months in new oaks + 12 months in 3-year-old oak barrels), and a further 18 months in the bottle. FOOD PAIRING  Delicious with red meats, poultry, meat stews, and aged cheeses. …

Complex red fruit aromas with coffee, chocolate, and vanilla notes. The palate has a great structure with fine tannins that end on a pleasant finish. Certified organic WINEMAKER  Jacques-Henri Bravard WINERY  Château Haut-Meneau APPELLATION  Blaye Côtes de Bordeaux GRAPE VARIETIES  50% Cabernet Sauvignon, 50% Merlot TERROIR  Clay and limestone. WINEMAKING  The 40-year-old vines yield 2.6 tons/ acre (35 Hl/hectare). Traditional fermentation in small tanks. Aging for 12 months in old oak barrels, then 6 months in stainless steel vats. FOOD PAIRING  Best with red meats, rich sauce dishes, cheeses, and chocolate. ALCOHOL CONTENT  14% Technical Sheet PDF

Very expressive and elegant aromas reveal a perfect mix of black ripe fruit, violets, spices, and tobacco. Round, sweet, and velvety tannins with a long finish in the mouth. WINEMAKER  Andrea Ferreyra WINERY  Finca la Celia APPELLATION  Uco Valley, Mendoza GRAPE VARIETAL  100% Malbec TERROIR  The 18-year-old vines grow on soil of alluvial origin with a fine sandy and stony texture. WINEMAKING  Alcoholic fermentation followed by the post-alcoholic fermentation maceration for 21 days. 80% of the wines are aged in oak barrels for 12 months, and an additional 6 months of aging in the bottles in the cellars. FOOD PAIRING  Excellent …

A lean, soft, and mild wine with a seedy bitterness against the black-currant-jam flavor.  WINEMAKER  Roberto Echeverría WINERY  Viña Echeverria APPELLATION  Maipo Valley GRAPE VARIETIES  85% Cabernet Sauvignon, 10% Petit Verdot, 5% Cabernet Franc TERROIR  The 20-year-old vines vines grow in alluvial soils. VITICULTURE & VINIFICATION  Hand-harvested grapes. Fermentation in stainless steel tanks for 7-10 days with selected and native yeasts. Extended skin maceration for additional 3-5 days. 100% malolactic fermentation. AGING  Aged in 225 liter French oak barrels for 12 months. FOOD PAIRING  Grilled meats, game, and cheeses. ALCOHOL CONTENT  13.5% Technical Sheet PDF