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
A balanced and lengthy wine with polished tannins and well-integrated oak with the fruit. Vegan Wine WINEMAKER Fabrice Guiberteau REGION Bekaa Valley (Lebanon) GRAPE VARIETIES 55% Cabernet Sauvignon, 30% Syrah, 5% Cabernet Franc, 5% Cinsault, 5% Mourvèdre TERROIR Clay-limestone, clay, silt, sand and gravel. WINEMAKING Manual harvest. Maceration in tanks from two to three weeks. temperature controlled fermentation followed by malolactic fermentation. Aging for 22 months in French oak barrels (65%) and the remaining 35% in tanks. Bottling at the château. FOOD PAIRING Delicately cooked meat, light game, lamb, or soft cheese. ALCOHOL CONTENT 14.5% Technical Sheet PDF
The initial impression is full and round. The floral notes are present and associated with an exotic and mineral contrast. Vegan Wine WINEMAKER Fabrice Guiberteau REGION Bekaa Valley GRAPE VARIETIES 45% Viognier, 22% Sauvignon Blanc, 14% Chardonnay, 12% Muscat Blanc, 7% Clairette TERROIR Deep silty soils WINEMAKING Manual harvest. After destemming, the berries undergo maceration on the skins then pressing and left to settle at 46°F (8°C). Follow a cold liquid stabilization and alcohol fermentation at 60°F (16°C) before stabilization. FOOD PAIRING Perfect with smoked salmon, grilled or poached shellfish, cooked fish in sauce or goat cheese. ALCOHOL CONTENT 13% Technical …
The nose is rich and smooth. The wine is balanced and powerful with a slightly spicy finish. Vegan Wine WINEMAKER Fabrice Guiberteau REGION Bekaa Valley GRAPE VARIETIES 45% Syrah, 20% Cinsault, 20% Cabernet Sauvignon, 15% Tempranillo TERROIR Clay-limestone cambisol, silty clay and clay-limestone with marly subsoil. CULTURE & VINIFICATION The berries are crushed after destemming. Alcoholic fermentation and maceration take place in thermo-regulated stainless steel tanks while malolactic fermentation is in concrete tanks. Aging in tanks for 24 months. FOOD PAIRING Excellent with grilled meats and slightly spicy dishes. ALCOHOL CONTENT 14% Technical Sheet PDF
On the palate, freshness, red fruits aromas and wild strawberry. An elegant wine with fine persistent bubbles, full and harmonious with great length. 90 pts by Wine Enthusiast WINEMAKER André Ruhlmann APPELLATION Crémant d’Alsace Rosé GRAPE VARIETAL 100% Pinot Noir TERROIR Clay and limestone soil. The vines are planted over the mid-hillsides with very deep rooting. CULTURE & VINIFICATION Light skin maceration following by the traditional method used by champagne makers: a long, steady process of fermentation to build effervescence and aging on laths. FOOD PAIRING Sophisticated apéritif and delightful with desserts. ALCOHOL CONTENT 12% Technical sheet PDF
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
Golden apple, quince, lychee, mango, and summer melon flavors. Good weight and balance layered with minerality. WINEMAKER Bertus Basson WINERY Mooiplaas Wine Estate APPELLATION Stellenbosch GRAPE VARIETAL 100% Chenin Blanc TERROIR Oakleaf soil derived from Cape Granite VITICULTURE & VINIFICATION The 48-year-old bush vines yield 2.52 tons per acre; the wine ferments spontaneously with wild yeast. VEGAN FRIENDLY AGING In stainless steel tanks with extended lees contact. FOOD PAIRING Refined and fresh, it goes well with light fares such as grilled fish, shellfish, creamy pasta dishes, and roast chicken or turkey. ALCOHOL CONTENT 13% Technical Sheet PDF
Dry light-bodied and crisp Riesling with a fragrant bouquet and apple aromas. WINEMAKER Johannes Selbach WINERY Weingut Selbach-Oster APPELLATION Mosel-Saar-Ruwer GRAPE VARIETAL 100% Riesling TERROIR The soil is made of finely weathered slate and the vine is grown on steep, south-facing mountain slopes that face the Mosel River. VITICULTURE & VINIFICATION 55% of the grapes are fermented in the traditional 1,000 liter “Fuder” barrel. The balance is fermented in stainless steel tanks and a small portion of fiberglass tanks. AGING Wines age in stainless steel tanks for 6 months. FOOD PAIRING Versatile dry wine enjoyable as an aperitif and with seafood, …
