Products meeting the search criteria

Heritage School Missiaens Hillside Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon. 

A steep, rocky site with red volcanic soils results in our most structured and concentrated wine. Planted in 1998 using 110R rootstock and clone 337 Cabernet Sauvignon our Hillside Vineyard produces wines as breathtaking as the views from its slopes. These tiny, dark blue berries ripen near the end of September thanks to cool afternoon temperatures allowing for increased hang time and developed flavors.

Reviews:

"The 2014 Cabernet Sauvignon Missiaen's Hillside Vineyard is the darkest and richest of these wines, but it also has enough structural breadth to handle all of that intensity. Superripe plum, bittersweet chocolate, tobacco and licorice all flesh out over time. This is an especially rich, seamless style, yet all the elements are in the right place. - Antonio Galloni"
- Antonio Galloni's Vinous (December 2016), 92 pts

Xavier Vignon Chateauneuf du Pape Rouge is made from 65% Grenache, 20% Mourvèdre and 15% Syrah.

A clear and very expressive nose with notes of black fruits, spices and licorice. The mouth reveals tanins that are already supple with a great balance.
The finish is long, on black fruits, licorice and a slight salinity.

Xavier Vignon Chateauneuf du Pape Rouge is made from grilled rib of beef, roasted duck with figs, boar stew.

Review:

"The ample nose of dried cherry, candied orange and fresh rosemary leads you into this rich, yet fresh Chateauneuf with fine tannins and enough acidity to keep it clean. Lively and moderately dry finish. A cuvee of 75% grenache, 10% syrah, 10% mourvedre and 5% clairette. Drink or hold."

- James Suckling (April 2023), 92 pts

Xavier Vignon Chateauneuf du Pape XV Rouge is made from 50% Grenache, 45% Mourvèdre and 5% Syrah. From 100 year old vines. 

It shows a bit of toasty oak up front but balances that with ample black cherry fruit and soft, dusty tannins. Long and harmonious on the finish, it should drink well on release in 2019 and for a decade or more after that.

Pairs with beef with mustard sauce - Pork tenderloin with winter vegetables - Roasted duck - Malaysian pork chop and spice tea.

Review:

Checking in as equal parts Syrah and Mourvèdre, the 2018 Châteauneuf Du Pape XV will certainly be an outstanding wine. It sports a deep purple color as well as lots of black and blue fruits, leafy herbs, cracked pepper, and a touch of minerality. Medium to full-bodied, it has good balance, terrific purity, and outstanding length.

-Jeb Dunnuck 90-93 Points

Xavier Vignon Chateauneuf du Pape XV Rouge is made from 50% Grenache, 45% Mourvèdre and 5% Syrah. From 100 year old vines. 

It shows a bit of toasty oak up front but balances that with ample black cherry fruit and soft, dusty tannins. Long and harmonious on the finish, it should drink well on release in 2019 and for a decade or more after that.

Pairs with beef with mustard sauce - Pork tenderloin with winter vegetables - Roasted duck - Malaysian pork chop and spice tea.

Review:

"A huge Chateauneuf-du-Pape with a vast reserve of fine tannins and the special savory richness that only this appellation seems to be capable of. With a bit more subtlety this would rate even higher. However, the balance is good with no perceptible alcohol. A cuvee of 55% mourvedre, 40% grenache and 5% syrah. Drink or hold. - Stuart Pigott”

- James Suckling (May 2023), 92 pts

Xavier Vignon Chateauneuf-du-Pape Rouge Cuvee Anonyme 2019  is made from 60% Grenache, 15% Mourvedre, 10% Syrah and the rest is "field blend" with the following grapes : grenache, vaccarese, counoise, mourvèdre, terret noir and muscardin.

One of Xavier Vignon's first almost anonymous blends only in MAGNUMS ! 

The grapes come from "collection vines", where many grape varieties are planted together, making it difficult to identify the exact share of each variety: grenache, vaccarese, counoise, mourvèdre, terret noir and muscardin.

Partially destemmed and vinified in a mix of demi-muids and tank, it offers a beautifully pure, vibrant bouquet of black raspberries, white and black pepper, candied orange, and violets. Complex, layered, and nuanced, this beauty is medium to full-bodied, has a seamless texture, and a great finish. It has both elegance and richness, and will keep for 15+ years.

Pairing: Duck in sauce with olives. Ravioli with porcini mushrooms, cream of parsnip and bacon crisps. Partridge leg confit with olive oil.

Review:

"The flagship from Xavier is the 2019 Châteauneuf Du Pape Cuvee Anonyme, and in 2019 it’s 60% Grenache, 15% Mourvèdre, 10% Syrah, and the balance a mix of permitted varieties. Partially destemmed and brought up in a mix of demi-muids and tank, it offers a beautifully pure, vibrant bouquet of black raspberries, white and black pepper, candied orange, and violets. Complex, layered, and nuanced, this beauty is medium to full-bodied, has a seamless texture, and a great finish. It has both elegance and richness, and will keep for 15+ years."

- Jeb Dunnuck (October 2020), 95-97 pt

Beliere Bugey-Cerdon  is made from 95% Gamay, 5% Poulsard (a local grape from Jura).

Spontaneous fermentation. An altogether preferable scenario to spontaneous combustion, and A LOT more fun to drink. This pink, semi-dry bubbly was made by spontaneous fermentation, otherwise known as methode ancestrale. Grapes are picked by hand (not just any grapes, these are the local Poulsard and Gamay grown on mountainous slopes in the shadow of the Alps), and fermented in chilled vats just reaching 5 or 6 degrees alcohol. The young and light wine is then bottled, along with its active yeast and considerable unfermented sugars. Under pressure of the cork, the wine continues to ferment, gaining a few degrees of alcohol but retaining a nice amount of sweetness. The bubbles, of course, are another result of fermentation under pressure. This one is so delicious and fun to drink, with a distinctly, well, grapy aroma and a fruitiness that calls out for celebration and jubilation. 
This is also wonderful served with chocolate cake! 
8% ABV.

Produced from the "Ancestral method" (also used to produce Clairette de Die): Low temperature fermentation starting in the tank, light filtration that leaves active yeast in the wine, bottling of the wine with fermentation continuing in the bottle ("spontaneous fermentation in the bottle"), retaining some sugar (40 gr/liter at the end). Made from 95% Gamay, 5% Poulsard (a local grape from Jura).

Review:

"Amber color. Aromas and flavors of cranberry juice, rose petal, cherry and kiwi, and red apple with a round, bright, effervescent, fruity medium-to-full body and a delightful, medium-long finish that shows nuances of cherry, cranberry, beeswax, and rose water. Concentrated fruit flavors, creamy bubbles, and well balanced acidity will make this a splendid pairing with charcuterie." - Beverage Testing -Institute (November 2022), 92 pts - Gold Medal

Landes Cuvee Prestige Lussac Saint Emilion is made from 80% Merlot, 15% Cabernet Sauvignon and 5% Cabernet Franc

Color: deep dark ruby intense color
Aroma: racy and aromatic nose with aromas of ripe red fruit, floral notes, wood and spice with a touch of vanilla.
Taste: this wine has a good structure and some powerful aromas of raspberries, blackcurrant, vanilla and it is powerful with a complex finish. The oak is present but not dominant. The tannins are quite well integrated already.

Average age of the Vines: 60 years Yield : 50 hectoliters / hectare. Grape picking: harvest by machine. Vats: Stainless steel thermoregulated and computerized. Fermentation: 45 to 50 days with a final 35°C warm steeping. Winemaking: Malolactic fermentation in new oak barrel. Ageing: 16 months in new French Oak barrels from Allier and Limousin. Annual production: 10,000 bottles. (833 cases)

Review:

"This shows aromas of ripe blackcurrants and blackberries with walnuts, spices and cocoa. Medium-bodied with firm tannins and a bright, succulent character. Racy finish. Drink or hold."

- James Suckling (December 2022), 92 pts

Landes Grand Heritage Lussac Saint Emilion is made from 100 percent Merlot.

First vintage of this wine was 2010 to pay tribute to the founding father of Chateau des Landes - Paul Lassagne. He gave the family a great legacy of terroir, passion and know-how to craft this great cuvee produced from a selection of the finest grapes that are vinified and aged in 600 liter French oak foudres, just like it was done in the old days. The resulting wine is complex and aromatic offering bold aromas and flavors of dark berries, floral tones, spice, oak and vanilla. The palate is onctuous and powerful, well structured with ripe tannins. Well balanced and a complex finish. 

Average age of the Vines: 60 years Yield : 50 hectoliters / hectare. Grape picking: harvest by machine. Vats: Stainless steel thermoregulated and computerized. Fermentation: 45 to 50 days with a final 35°C warm steeping. Winemaking: Malolactic fermentation in new oak barrel. Ageing: 16 months in new French Oak barrels from Allier and Limousin. Annual production: 10,000 bottles. (833 cases)

Le Blanc du Chateau des Landes Bordeaux Blanc  is made from 50% Sauvignon Blanc and 50% Semillion.

Le Blanc du Chateau des Landes Bordeaux Blanc is a very fruity style of Bordeaux Blanc AOC. It has great aromatic intensity with white peach and citrus aromas. 

No oak for this wine. The wine was aged on the lees for a few month in stainless steel tank.
Malolactic fermentation was completed as well in the process .

Excellent as an aperitif, it also goes very well with poultry and salads.  If you have a chance to have access to fresh oyters, it is a great match as well.

The first vintage of this wine was made in 2018 as Nicolas Lassagne wanted to create an easy drinking wine that will be perfect as an aperitif in the summer time or to compliment salads and seafood in the winter time. 

Pago de Carraovejas Ribera Del Duero is made from 90% Tempranillo, 6% Cabernet Sauvignon and 4% Merlot

The Pago de Carraovejas Ribera del Duero vintage marks a turning point in the history of the winery. From now on, the Crianza and Reserva are unified in this wine that focuses on the terroir and character rather than the time of aging. Its renewed label reflects the three key elements of this red: origin, soul and emotion. 

Pago de Carraovejas Ribera Del Duero is made with grapes grown in the Botijas River valley, and planted between 1988 and 2011. Our work over the last 30 years has been geared to handcrafted viniculture, that puts as much care as possible into the microclimate conditions and the details. We have placed particular attention on the maintenance of the soil by plant cover that already grows spontaneously. It allows us to develop the ecosystem of the valley, which we respect scrupulously, using organic fertilizer and sulfur as the sole basis of our viticulture.

Depending on which plot they come from and the time they enter the winery, the grapes may be deposited in cold chambers to prevent oxidation and preserve the aroma. We carry out a two-part selection: first on the vine, where we choose the bunches, and then on a belt in the winery, where we remove the grapes that do meet the necessary conditions. The grapes enter the winery and are transported with the assistance of gravity. The deposits are filled slowly and gently. Depending on the characteristics that we detected when tasting the grapes, we ferment them either in stainless steel deposits or French oak barrels. For years we have worked with our own yeast that has been isolated from the vines by our team. This work is also partly responsible for the Carraovejas character.

The wine was aged in barrels for around twelve months.

 Review:

This is among the most serious producers in Ribera del Duero, with sizeable production but utterly meticulous attention to detail. The 2020 release is a blend of 92% Tempranillo, 5% Cabernet Sauvignon and 3% Merlot. It reveals its Spanish origins with a heady bouquet of spicy, toasty oak, and yet the fruit is much more restrained and mineral, which is consistent with the track record of this wine, which turns stylistically ever more toward fine Bordeaux as it ages. Although it is very enjoyable already, this will become much more complex for those who can cellar it for at least 5 years, with 10 being even more advisable. Better two days after opening, which is telling.

-Tasting Panel 95 Points

Alain Jaume Cotes Du Rhone Rouge Haut de Brun is made from 60% Grenache, 30% Syrah, 10% Cinsault

The colour is purple-tinged garnet.The aromatic range of the nose goes from fresh berries (wild raspberry, blackcurrant, blackberry) to spices.The palate is big and full-flavoured, with silky-smooth tannins and aromas of the fruit already mentioned. The finish introduces touches of liquorice and pepper. A Côtes du Rhône with great complexity for an every day drinking.

A classic Rhône to drink between 1 and 4 years. Best poured at 17°C.

Traditional wine making and ageing is performed in vats only. Bottling after 10-12 months.

Ideal throughout the meal, but particularly with poultry and other white meats, as well as mild cheeses.

Bernardins Beaumes de Venise Rouge Cru Cotes du Rhone is made from 65% Grenache, 25% Syrah, 5% Mourvedre and 5% Grenache Blanc.

Bright ruby color with cherry tinges. Complex black fruit aromas on the nose enhanced by spicy notes. Rounded palate with good length.

The wine is drinking well right now and can be kept for another 10 years.

Situation
Spreads out over the south-east side of the Dentelles de Montmirail hills, in Beaumes de Venise in the southern part of the Rhone valley.

Terroir
 On a poor sandy, hungry and arid soil consisting of tender limestone and gritty zones of sandy mollasse.

In the vineyard
The vineyards and their terroir are the essence of our wines. This is where everything starts and where we focus our efforts throughout the year. You can’t make great wine without great grapes.

The viticulture is essentially done by hand. Five people work full-time in the vineyards. They are supplemented by seasonal employees who work during bunch thinning and the harvest in order to bring out the very best in our vines. Working by hand and the attention each vine gets are fundamental. Pruning, de-budding, trellising, leaf removal and picking are thus carried out by hand with the utmost care.

We prepare the soil by using good old-fashioned ploughing. Organic compost is made from grape marc (the discarded stalks and skins).

As a way of protecting the plants, we only use phytosanitary products when necessary and within strict guidelines by staggering the treatments appropriately, to minimise the amount of chemicals used. We prefer to use as much as possible manual and organic techniques . Leaving natural grass cover, removing buds and leaves from the vines, preserving biodiversity around the vineyard: olive, almond and cypress trees, wild rosemary and capers.

Winemaking
We make two red wines at the estate. Terroir wines shaped by the two classic Côtes du Rhône varieties: Grenache and Syrah. We don’t follow any winemaking recipe but are constantly searching for the perfect expression of terroir and each vintage’s particular characteristics. We don’t go for overripe grapes and over-extraction, as we think the wine has to stay refreshing and balanced.

Leaving the wine for 15 days in concrete vats, we try to gently extract the tannins and anthocyanins essential for the wine’s structure and colour. The wine doesn’t come into any contact with wood during ageing. This way the characteristics of our terroir can fully express

Serve with a meal especially red meat, game and cheese.

Review:

"Interesting blend, and it comes through on the nose - it's a fruity, floral style of Beaumes that's really appealing. Full-bodied, rounded, generous and fluid, with very fine tannins. This is a real success in 2021. Also contains 5% Mourvèdre and 4% Grenache Blanc. No destemming, aged 12 months in stainless steel."

- Decanter (September 2022), 93 pts

Cabrieres Chateauneuf du Pape Rouge Les Silex  is made from 80% Grenache and 20% Syrah .

The vineyard is situated on the high tablelands, which are characteristic of the northern area of Châteauneuf-du-Pape. The terrain consists mainly of alpine diluvium and chalky Miocenian soil, with large flint pebbles covering the surface. These pebbles conserve the heat of the day during the night, thus avoiding too much evaporation.

This 2020 has opened up and is drinking great right now. A blend of 80% Grenache and 20% Syrah. Elegant cherry red color, with expressive notes of red fruits (strawberry and raspberry). Mellow tannins, well-balanced on the palate. I feel I need to point out the freshness, it is bright and lively on the palate, something we don’t see a lot of in this region. This also makes it extremely food friendly as it can hold up to fatty proteins.

Very good with white meat, red meat, charcuterie and cheese.

Capanna Brunello di Montalcino Riserva 2015

TYPE: DOCG

Chateau Rauzan-Segla is made from 54% Cabernet Sauvignon, 41% Merlot, 4% Petit Verdot, 1% Cabernet Franc.

Ségla is the second wine of the prestigious Château Rauzan Ségla and a Craft + Estate exclusive. The history of Château Rauzan-Ségla dates back to 1661 when Pierre de Rauzan acquired the estate. Rauzan-Ségla grew in reputation in a remarkable way and produced some of the most highly rated wines in Bordeaux. They delighted many well-known dignitaries, most notably Thomas Jefferson who came across this wine during his visit to Bordeaux in 1787, subsequently placing an order for several cases in 1790. Some decades later, the historic 1855 Bordeaux Classification ranked Château Rauzan-Ségla as a 2nd Growth. Today, the property is owned by the Wertheimer family of the fashion house Chanel and managed by Nicolas Audebert.

About half of the 126 acres (51 hectares) of vineyard are around the château, but there are additional parcels near Château Margaux and Brane-Cantenac. The vines are comprised of 54% Cabernet Sauvignon, 40% Merlot, 5% Petit Verdot and 1% Cabernet Franc, with an average vine age of 30 years and a vine density of 2,670 to 4,050 plants per acre (6,600 to 10,000 vines/ha). Soils at Rauzan-Ségla are composed of deep, fine gravel, which makes for natural irrigation.

More accessible than the first wine, the aim for Ségla is to produce a wine of extremely good quality and value reflecting all the elements of Margaux and giving a true insight to the quality of the Grand Vin. The estate puts the same amount of effort and care into the production of Ségla as it does the first wine, making it a true and authentic introduction to the château.

Review

This is a full-bodied wine, from one of the leading estates in Margaux. It is ripe with juicy blackberry and black-currant fruits. This fruit contrasts with the dark tannins and powerful structure. It is going to develop slowly and impressively to be ready to drink from 2025.

-Wine Enthusiast 95 Points

Cheurlin Thomas 'Celebrite' Blanc de Blancs Extra Brut

An elegant soft gold color with a refined ring of bubbles. The nose reveals fruity aromas of a complex wine. The mouth is fresh and balanced with a woody finish. A great character with a perfect balance.

Cuvee harvested on the south facing land. The limestone base of the seat is emphasized by a thin bed of Kimmeridgian marl leaving a grayish underground, earth colored by white marl, ground vineyards par excellence. The wine is matured in oak barrel and pipe, second fermentation in the bottle with a minimum of 18 months aging. Reflects the white varieties of the Barrois hillsides.

Cheurlin Thomas Célébrité has rewritten the definition of excellence in Blanc de Blanc Champagnes. As authentic a champagne as can be crafted, the exceptional taste of this Grower’s prestige cuvée is re-writing wine books the world over. An exclusive champagne, produced in limited quantities, Cheurlin Thomas Célébrité is made solely from white grapes varieties and zero added sugar. Célébrité is all natural juice.

Corne Loup Tavel Rose is made from  60% Grenache, 15% Cinsault, 10% Syrah, 15% mix of Mourvèdre, Clairette & Carignan

Elegant, refreshing, food-friendly and versatile, this Tavel offers mouth-watering aromas of strawberry and berry pie.

Corne Loup Tavel represents the pinnacle of the rose pyramid quality wise that can be achieved in the Southern Rhone. The town of Tavel has been famous for its rose wine since the time of the Popes in Avignon (1300's). Tavel is about 2,300 acres in size and produces about 500,000 cases yearly of 9 liter cases, plus can age for 2-3 years, unlike many other roses. Produced from a blend of  Grenache, Cinsualt, Syrah, Mourvedre, Cinsault and Carignan, the wine comes from a famous sub-parcel called the Plateau de Vallongue between Tavel and Lirac AOC's.

The 20 hectare-vineyards are located in the hamlets of Oliver, Campet, Vestides and Vallongue. The Tavel from this producer is a blend of all 3 soils types you can find in the AOC:

• Vestides is located West of the village of Tavel. The terroir is made of flat white stones.
• Vallongue is located Northeast of the Village of Tavel. The terroir is similar to Chateauneuf du Pape, with a lot of pebble stones. (Galets Roules).
• Olivet is located South-East of the village of Tavel. The terroir is made of sandy soils and some stones.

Dry and lively, it is an ideal wine for barbecues as it makes a wonderful sipper that's also capable of matching with a wide variety of summer foods, including grilled chicken, seafood and summer salads

Domaine Jean Grivot Nuits-Saint-Georges Premier Cru Aux Boudots is made from 100 percent Pinot Noir. 

Domaine Jean Grivot is among the great names in Burgundian wine. Étienne Grivot and his wife Marielle took over from Étienne’s father Jean Grivot in 1987. The vineyards are densely planted and farmed organically “sans certification” while the aim in the cellar is for balance and clear expression of terroir.

Jean Grivot’s 38.3 acres spread across 22 appellations with vineyards in the communes of Vosne-Romanée, Vougeot, Chambolle-Musigny, and Nuits-Saint-Georges. Besides the three grand crus, there are 8 premier crus including the much lauded Les Beaux Monts and Suchots in Vosne-Romanée. The grapes are completely de-stemmed and fermentation is spontaneous.

Nuits-Saint-Georges Aux Boudots 1er cru lies in the “Zone Vosnoise” or northern end of Nuits-Saint-Georges just below Les Damodes. It borders Vosne-Romanée Aux Malconsorts 1er just to its north. Its position slightly lower on the slope with deep soil full of pebbles results in a richer and fuller wine.

The grapes are destemmed and maceration à froid usually lasts just a day or two. The alcoholic fermentation is spontaneous and malolactic fermentation occurs in barrel. Depending on the vintage, the proportion of new oak is around 30-60% for the premier crus. 

The wine shows aromas and flavors of red berries, herbs, and purple flowers. The palate is rich with ripe fruit and medium weight with bright acidity and fine tannins. Aging in 30-60% new Burgundian pièce brings notes of vanilla, toast, and baking spices.

Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.

Reviews:

‘The 2020 Nuits Saint-Georges Aux Boudots Ter Cru has the best aromatics among Grivat Nuits Saint-Georges with very well defined red berry fruit, briary and lignt sous-bois aromas. The palate is medium-badied with fine-grain tannins, slightly savory on the entry, fresh and saline on the finish. This has real verve and class, though it will benefit from time in bottle

-Vinous 93-95 Points

A wine with the substance and structure to support the generous lashings of new oak used for maturation, and the overall effect is elegant and classic in style. Aux Boudots, where Grivot has 0.85ha, is at the northern edge of Nuits, just over the border from Vosne-Romanée Malconsorts. They began to pick on the 3rd of September – Etienne specified that they are very particular that the tannins are ripe and do what they can to prolong the vegetative cycle. Still, the grapes were picked with an entirely correct pH of around 3.4.

-Decanter 94 Points

Domaine Louis Moreau Chablis Vaillons Premier Cru is made from 100 percent Chardonnay. 

Chablis achieves its highly distinctive mineral character due to its cool northerly climate and its highly calcareous soil. The Domaine Louis Moreau Chablis Vaillons Premier Cru is a generous, fleshy and lively wine that displays a beautiful balance of minerality, fruitiness and elegance.

Chablis, with its steely character and fresh citrus flavor, pairs well with white fish and shellfish and its naturally high acidity can counterbalance cream-based sauces. Unoaked Chablis lends itself well to vegetables, starches, Comté, or fresh goat cheese.