An ample wine, well balanced, with citrus and pear notes complemented by a touch of grapefruit and salinity.  WINEMAKER Basile Ricome APPELLATION  AOP Costières de Nîmes GRAPE VARIETIES  70% Roussanne – 30% Marsanne TERROIR  15 year-old vines with 7.5 acres of Roussanne and 5 acres of Marsanne. CULTURE & VINIFICATION Right after picking, bunches are pressed directly under CO2 cover. Juice is decanted for 30 hours at about 50°f then slowly fermented in tank at 53-57°f. ALCOHOL  13% Technical Sheet PDF

On the palate, the blackberry characters are complemented with notes of black olives, “garrigue,” and a touch of spices. A very fresh finish: soft, fruity, with a subtle and delicate tannin structure. WINEMAKER Basile & Nicolas Ricome APPELLATION  AOP Costières de Nîmes GRAPE VARIETIES  70% Syrah – 30% Grenache TERROIR  Vines age an average of 42 years. The vineyard is currently going through the organic viticulture certification process. CULTURE & VINIFICATION  The harvest was on August 27th, 2016 and the wines were aged for ten months in cement tanks. ALCOHOL  14% Technical Sheet PDF

Intense aromas of red berries, cherries, strawberries, and blackberries. A supple and soft mouth where red berry notes reappear along with a hint of licorice.  WINEMAKER  Sébastien Millet APPELLATION  Sancerre GRAPE VARIETIES  100% Pinot Noir TERROIR  “La Caillote,” a pebbly terrain composed of clay, limestone, and white soil; and “Terre Rouge”, a red soil particular to Crézancy in Sancerre, very rich in iron. WINEMAKING  Pressed, then a 2-3 cold maceration. Malolactic fermentation begins after the alcoholic fermentation. AGING  Enameled and stainless steel tanks for 5-6 months. ALCOHOL CONTENT  12.5% Technical Sheet PDF

An elegant and fruity wine with intense aromas of raspberry, strawberry and a touch of violet. The tannins are velvety and mouth is round, fleshy and full of character.  WINEMAKER  Tristan Larsen APPELLATION  Fleurie GRAPE VARIETAL  100% Gamay Noir TERROIR  East exposure. Vines 45 years old and older. Sandy soil, based on a saprolite and a pink granite with large crystals. WINEMAKING Hand-harvested. A grilled fermentation in tanks with 80% destemmed grapes. Fermentation for 15-18 days with gentle pumping over. AGING  9 months on the fine lees (stainless steel tanks). ALCOHOL CONTENT  13% Technical Sheet PDF

Full, rich and powerful on the palate with notes of wood and black fruit. Vegan Wine WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  30% Cabernet Sauvignon, 25% Marselan, 20% Syrah, 15% Tempranillo, 5% Cinsault TERROIR  Clay-limestone, clay, silt, sand, and gravel. CULTURE & VINIFICATION  Maceration in stainless steel vats for 2-3 weeks. Temperature controlled vinification with short pump overs, followed by malolactic fermentation in concrete tanks. AGING  11 months: 55% of the wine in French oak barrels (96% in one-year-old barrels & 4% in 2-year-old barrels) and 45% wine in tanks. FOOD PAIRING  Grilled meat, cheese, as well as lightly spiced …

A charming and generous wine, that feels like biting into freshly picked grapes. A pleasant hint of freshness enhances its fruitiness. WINEMAKER  André Ruhlmann GRAPE VARIETAL  Muscat TERROIR  This Muscat comes from sandy granitic soil. The vines are planted in plains and over the middle-  hillsides. CULTURE & VINIFICATION  The grapes are harvested by hand and the whole berry is pressed pneumatically. Traditional fermentation is through a temperature-controlled process. FOOD PAIRING  Excellent as an aperitif, you can drink this Muscat by itself or enjoy it with asparagus. ALCOHOL CONTENT  12% Technical Sheet PDF

A peppery note and aromas of black and red fruits. The wine is rich on the palate with freshness and minerality. 93 points by Decanter WINEMAKER  Samuel Delafont – Artisan Vigneron APPELLATION  Pic Saint-Loup GRAPE VARIETIES  95% Syrah, 5% Grenache TERROIR  Clay-limestone and marly soil. Vines average 25-35 years old. WINEMAKING  Traditional vinification with a long maceration at low temperatures followed by 12 months of aging: 80% in stainless steel barrels, 20% in French oak. FOOD PAIRING  Excellent with skewered lamb, pepper rib eye steak, and grilled eggplant. ALCOHOL CONTENT  14% Technical Sheet PDF

Gold Medal by Decanter WINEMAKER  Jean Pierre Rodet APPELLATION  Pouilly-Fuissé GRAPE VARIETAL  100 % Chardonnay TERROIR  The 7 acres (3 ha) of 30 to 60-year-old vines are planted in clay-limestone soil on hillside slopes facing the rising sun. WINEMAKING  The grapes are hand-picked and pressed immediately after harvesting. The fermentation takes place in stainless steel vats. AGING  The wine is matured for 10 months with regular stirring of the lees. ALCOHOL CONTENT  13.5% Technical Sheet PDF

The palate has great volume, plenty of fruit, and marked by tannins with a dry finish. WINEMAKER  João Nicolau de Almeida APPELLATION  Porto GRAPE VARIETIES  55% Touriga Franca, 45% Touriga Nacional WINEMAKING  After manual harvesting into 25kg cases, the grapes were stored in a cold chamber for 12 hours. Foot trodden in a wine press for 5 days. Unfiltered. June 2021 bottling. ALCOHOL CONTENTS  19% Technical Sheet PDF

A complex bouquet of black fruits and cedarwood, while revealing a velvety mouth and well-structured tannins. 90 points Robert Parker (Wine Advocate) VEGAN WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  80% Cabernet Sauvignon, 20% Syrah TERROIR  Clay, limestone soil, silt, and rocks. VINIFICATION  5 days of cold pre-fermentation maceration, then 5-week maceration period in oak barrels. 22 months aging in French oak barrels. FOOD PAIRING  Perfect with game, black truffles and matured cheese. ALCOHOL CONTENT  14% Technical Sheet PDF