The palate is creamy and mellow, with hints of lemon and baked apple. The dry finish is reassuringly long. 92 points by Wine Enthusiast WINEMAKER  André Ruhlmann APPELLATION  Crémant d’Alsace GRAPE VARIETIES  60% Pinot Blanc, 20% Auxerrois, 10% Pinot Gris, 10% Riesling TERROIR  Alluvial soils VINIFICATION  Traditional method; a long fermentation process, followed by aging on lees. FOOD PAIRING  Sophisticated apéritif and ideal cocktail. Excellent from foie gras to seafood, poultry to desserts. ALCOHOL CONTENT  12.5% Technical Sheet PDF

Aromas of exotic fruits, flowers, and spices. It is a well-balanced, robust wine with a round body. WINEMAKER  André Ruhlmann APPELLATION  Gewurztraminer (Alsace) GRAPE VARIETAL  100% Gewurztraminer TERROIR  These 30 to 80-year-old Gewurztraminer vines are planted in rich clay and limestone soils. CULTURE & VINIFICATION  Hand-harvested grapes and the whole berry are pressed pneumatically. A cold static settling is followed by traditional fermentation. Aging is on fine lees in stainless steel vats for 6-12 months and finishes with cross-flow filtration before bottling. FOOD PAIRING  Superb with foie gras and full-flavored foods like Middle Eastern, Thai, and sushi. ALCOHOL CONTENT  13% …

A harmonious, complex, and distinctive wine. It expresses floral flavors with mineral overtones typical of granite terroirs. Long, lingering aftertastes. WINEMAKER  André Ruhlmann APPELLATION  Riesling GRAPE VARIETAL  100% Riesling TERROIR  The vines are planted at 300 meters (900 feet) on a southeast-facing hillside called Frankstein, where the steepness and south-easterly aspect ensure constant sun. The soil is covered by granite ‘two micas,’ which allows water to percolate and retains heat for the grapes at night. WINEMAKING  Hand-harvested grapes and the whole berry are pressed pneumatically before a traditional temperature-controlled fermentation. Aging takes place in stainless steel vats. FOOD PAIRING  Excellent …

Intense ruby color, aromas of cherry, forest and some balsamic notes. On the palate, it shows great balance, with elegant tannins and spice notes. A long persistent finish. WINEMAKER  João Nicolau de Almeida APPELLATION  Douro GRAPE VARIETIES  50% Touriga Nacional – 50% Touriga Franca CULTURE & VINIFICATION  Harvest in September. Grapes were transported in 22kg boxes to the winery. After a 12-hour chill in the cold room, they were moved by gravity to fermentation vats. The vinification was in stainless-steel vats. AGING  The wine was aged in stainless-steel vats and in oak tanks for 12 months. The wine was …

A dark ruby colored wine notable for its balsamic, forest, and star anise notes. Delicate with smooth tannins, spices and black tea take over your palate, giving way to a long-lasting aftertaste. An iconic Douro. 92 pts by Wine Enthusiast  WINEMAKER  João Nicolau de Almeida APPELLATION  Douro GRAPE VARIETIES  40% Vinhas Velhas (Old Vines) – 40% Touriga Nacional – 20% Touriga Franca CULTURE & VINIFICATION  Manual harvest in September. Grapes were transported to the winery in 22kg boxes. They were kept in cold storage for 12 hours, and then they were gravity-driven to the lagar, where fermentation took place. …

Small yields, a traditional Burgundy vinification, and aging in oak casks create a harmonious wine with fine, elegant tannins.  WINEMAKER  Tristan Larsen APPELLATION  Morgon GRAPE VARIETAL  100% Gamay noir TERROIR  Part of the “Les Charmes” climate, the 40 year-old-vines are located on the South-East facing slopes and the soil is composed of granite and sandstones. WINEMAKING  The hand-harvested grapes were vinified in the traditional Burgundy method (destemmed grapes), long fermentation for 3 weeks with manual punching down, and a long extraction of silky tannins. AGING  9-10 months of partial aging in French oak barrels ALCOHOL CONTENT  12.5% Technical Sheet PDF

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 …

Pale yellow color with hints of gold and green. Powerful notes of minerality and yellow fruits. Rounded and rich with a good structure and lengthy finish. WINEMAKER  Thierry Hamelin WINERY  Domaine Hamelin APPELLATION  Chablis GRAPE VARIETAL  100% Chardonnay TERROIR  Chalky 150 million-year-old Kimmeridgian soil VITICULTURE AND VINIFICATION  The vines yield for the Chablis AOC using “Lutte Rasisonnée” sustainable methods. Wines age in stainless steel tanks. FOOD PAIRING  Enjoy as an aperitif or with seafood, veal, goat cheese, or gruyère. ALCOHOL CONTENT  12.5% 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 …