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 fruit aromas, and wild strawberries. 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 follows 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

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 …

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 few fiberglass tanks. AGING  Wines age in stainless steel tanks for 6 months. FOOD PAIRING  Versatile dry wine is enjoyable as an aperitif, along with seafood, fish, …