Products meeting the search criteria

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

Bernardins Muscat de Beaumes de Venise Hommage is made from 75% Muscat petits grains blancs, 25% Muscat petits grains noirs.

The wine shows a golden hue with orangy highlights. Endearing nose of grape, orange peel and a honeyed accent. Mild at point of entry, spendid aromatic intensity, sultana, candied orange, rose petal and refined spice. Our Muscat de Beaumes de Venise has a great age ability.

For every vintage of our Muscat de Beaumes de Venise, the grapes are picked by hand. We press them straightaway to ferment the juice without skins. We don’t add any yeasts and keep the alcoholic fermentation in check by temperature control. Vin Doux Naturel winemaking involves stopping fermentation to preserve the grapes’ natural sweetness. During vinification, we watch the vats day and night and add 95% grape spirit just at the right moment. At this stage, the wine’s final balance is at stake. For the Hommage, we blend different vintages, aged in stain steel vats, to create the complexity of a long lasting wine.

The Hommage is a versatile companion to many deserts. Most expressive with dry biscuits and dry fruits, it retains all its character served with a fruit tart, puff paestry and chocolate or coffe desserts. To appreciate as well with duck breasts and figs. Served with a roquefort or a silton, it is marvellous. Simply as an aperitif with some dry fruit or grilled almonds. It's also a good compagnion for a classy cigars.

Bodegas Alto Moncayo Aquilon Garnacha is made from 100% Garnacha.

The wines of Alto Moncayo are crafted to express the unique terroir of windswept high elevation Campo de Borja DO; and to serve as a benchmark for world class Old Vine Garnacha.

Aquilón is "The jewel in the Crown" a selection of the best barrels from the best lots. The vines are 60-100 years old.

Review:

This garnet-colored wine offers aromas of black currant, black raspberry and black licorice, with just a touch of charcuterie. The fruit flavors shine through with subtle notes of crushed violet. It has soft tannic structure, with a pleasant bit of grippiness in the post palate as it leads up to the long, long, finish.

-Wine Enthusiast 95 Points

About the Vineyard

Vineyards in Tabuenca and Borja, planted with indegenous clones of Garnacha starting in the 1920s.

Wine Production

The selected highest quality grapes are placed into small stainless-steel tanks of 7 tons capacity. The must is basket pressed and fermentation is finished in new French and American oak where it complets the malolactic fermentation. Wine is aged in the barrels for 24 months before bottling.

Tasting Notes

Appearance: Very deep red, scarlet rim

Aroma: Minerals and vanilla. Hints of raisins and dark Chocolate

Palate: As typical of the vintage, power and intensity with disarming elegance.

Food Pairing:

Goes well with beef, pork, game based stews and rice dishes.

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

Corinne Perchaud Chablis Premier Cru Vaucoupin is 100 percent Chardonnay. 

The vineyard The plots are on the Vaucoupin Chichée village. They are very steep and facing south, their average age is 40 years. The total area is 1.45 hectares. The vines are planted on soil Kimmeridgian marl consisting clay and limestone with dominant clay. Winemaking After a slight settling, the juice is put in to achieve its fermentation tank alcoholic and malolactic. It follows a long aging on lees to bring a maximum of complexity of aromas and flavors. If necessary, we make a collage to bentonite to remove proteins and a passing cold which eliminates tartar crystals. Then we perform a tangential filtration is the filtration method most friendly to wine.

The wine will be bottled 16 months after harvest. The relatively high temperatures at the end of winter allowed an early bud vines in early March. With a hot, dry spring flower took place in good conditions. In July, a hailstorm located did some damage to our Fourchaume plot. July and early August, rainy and stormy brought the water needed for the vineyards. The dry and sunny weather of the second half of August brought the grapes to maturity. The harvest began on September 2 under clement skies.

Pairs well with seafood, shellfish.

Domaine de Beaurenard Chateauneuf-du-Pape is made from  65% Grenache, 15% Syrah, 10% Mourvèdre.

Domaine de Beaurenard’s flagship wine is a quintessential blend, reflecting all the diversity of the terroir and the perfect synergy that exists between the soils and the grapes. It offers a supple and refined texture associated with a delicate aromatic palette that is the result of a constant quest for freshness.

Review:

Checking in as a blend of 65% Grenache, 15% Syrah, 10% Mourvèdre, and the rest a handful of varieties, the 2019 Châteauneuf Du Pape was brought up in a mix of foudre and older barrels. This deep ruby/purple-hued effort has a pure, vibrant, incredibly seamless, medium to full-bodied style that carries classic notes of black raspberry and black cherry fruits as well as peppery herbs, violets, spring flowers, and sous bois. This straight-up gorgeous, seamless, ultra-fine 2019 should be snatched up by readers. It has a rare mix of elegance, purity, and power, and it’s going to have two decades of prime drinking.

-Jeb Dunnuck 95 Points

The nose is a basket of fruits with yellow and white flesh, where peach and exotic fruits dominate. A few notes of vanilla and brioche add a touch of extra fat. The richness of its mouth unfolds in a long sarabande of persistent aromas.

This blend is an ideal companion to a serving of Fillet of St. Pierre fish cooked on the skin.

Review:

Moving to the whites, the 2021 Châteauneuf du Pape Blanc is close to an even split of Clairette, Roussanne, and Grenache Blanc. It has a layered, medium to full-bodied style offering classic aromatics of white peach, acacia flowers, and honeyed minerality. Fresh, pure, and vibrant, it brings plenty of richness and depth. Drink it over the coming 3-5 years or. It will keep longer, if you're so inclined. Best after 2022.

-Jeb Dunnuck 93 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.

Domaine Sipp Mack Alsace Pinot Gris Grand Cru Rosacker is made from 100 percent Grand Cru Pinot Gris. 

Rigor and diligence were the key words for this emotional 2016 vintage!

The year starts with heavy rainfall and low temperatures, severely delaying the growing cycle. The month of May sees temperatures increase and the tropical atmosphere favors the development of mildew. Finally, the dry and sunny summer allowed our heavy soils to avoid maturity blockages linked to water stress. The 2016 harvest started in early September and ended 7 weeks later, a record!
In the cellar, the sanitary condition was very good, the wines developed freshness, complexity and fine, ripe acidity.

SITUATION

Fresh notes of mango and peach, enhanced by a sweet sensation, dominate the palate. The finish is long thanks to a lively acidity. It will go perfectly with white meats, firm fish and cheeses with character.

Review:

Ripe, pristine notes of yellow pear on this wine's nose come with notions of creamy banana and vanilla. The palate carries rich, concentrated fruit, but in a precise fashion that channels the rounded ripeness into smooth generosity. A vein of freshness and smidge of sweetness give the fruit staying power and verve. Together they present an off-dry wine with immense potential and elegance. Drink by 2045.

-Wine Enthusiast 94 Points

Filippino Elio Barbaresco San Cristoforo Riserva

Made from 100% manual harvest Nebbiolo, the wine comes from the hillsides of San Cristoforo hill in Neive enjoying a south-southwest exposure. The fruity bouquet offers subtle notes of violet and raspberries, combining with spicy hints of cinnamon, cocoa and leather. Full, enchanting and elegant taste, intense with a good body.

The best grapes are delicately pressed and the stalks are removed. The must ferments in stainless steel vats at a controlled temperature of 26°C with a maceration of 20 to 25 days. After racking, the new wine is put into 25 e 30 H Slavonian oak casks for long months. Next, it is bottled and left to age for at least an additional 24 months.

Review:

"A medium-to full-bodied red with aromas and flavors of dried cranberries, cherries, citrus peel, violets and licorice. Ultra fine tannins and bright acidity accompany earthy and chewy notes on the palate. Shows structure and intensity. Needs at least three or four years to soften. Try after 2023."

- James Suckling (December 2020), 93 pts

G.D. Vajra Bricco Delle Viole Barolo is made from 100 percent Nebbiolo. 

The Barolo Bricco delle Viole shows the signature verticality of its vineyard. The wine is beautifully layered and - while restrained as it’s always the case in the youth of Bricco delle Viole - it also shows a complexity of layers with purple flowers, sweet spices and mineral tones. The palate is noble, with a refined acid spine and profound tannins that promise a long aging potential.

Among the historical vineyards of Barolo, Bricco delle Viole is the highest and the closest to the Alps. It rises from 400 to 480 meters above sea level, on the Western ridge of the village. Its name, “Hill of Violets”, originates from the flowers that blossom early here due to the perfect south exposure. Up above the fogs, Bricco delle Viole enjoys the earliest sunrise and the last sunset every day. Thanks to its vines dating back to 1949 and -now- 1931, a dramatic diuturnal temperature range and this pure light, Bricco delle Viole generates a sophisticated and profound Barolo DOCG of bright aromatics, chiseled tannins and subtle minerality. 2018 is a vintage that shows many nuances of Bricco delle Viole: beyond the signature verticality of this site, the wine offers high tones laced with mineral nuances and plenty of energy and youth.

 Review:

The 2018 Barolo Bricco delle Viole is not super intense, but it is balanced in its own way. The wine is subdued but complete with softly yielding tannins to support an elegantly streamlined mouthfeel. Bricco delle Viole is a high and cool growing site in Barolo at 400 to 480 meters in elevation with characteristic Sant'Agata marl soils with fossils. The wine represents a selection of fruit from over seven hectares. With fermentation in steel tank and aging in large Slavonian oak, you are invited to a silky, lifted and beautifully delicate experience with an accessible personality.

-Wine Advocate 95 Points

- Wine Spectator 95 Points

The origin of Lot C-91 began in the fall of 1969 when Joe Heitz created this one-off cuvée, which was very normal in those days, as a more premium version of his already iconic Napa Valley Cabernet Sauvignon bottling. Joe envisioned Lot C-91 as a greater step up in quality from the Napa Valley Cabernet Sauvignon, with a higher quality of fruit sourcing, coming exclusively from the sought-after single vineyards of Heitz Cellar.

Lot C-91 is the culmination of 50 years of tireless effort, trial and error, and the continual desire to make a unique expression of the heralded vineyards of Heitz Cellar.

Review:

Wow. Such a racy and exciting nose! This is quite agile and nimble, full of red and blue berries in the forefront, then complemented by spiced orange, earl grey, red plums, potpourri, savory plums and chocolate. Tense and elegant on the palate, which is all about succulent red berries, nuance and texture. Nothing redundant here. A great Napa cabernet sauvignon that has real definition. A beauty by all accounts!

-James Suckling 96 Points

In 1969, Heitz produced a one-off cuvée called Lot C-91. It was thought of as an elevated version of the Napa Valley Cabernet – a 'best of the best' blend from sites throughout Napa. After a bottle of the '69 turned up and turned heads at a Heitz wine dinner, the winemaking team decided to produce a modern iteration. It's comprised of vineyards in four AVAs: Rutherford (34%), Oakville (34%), Howell Mountain (17%) and St Helena (15%). The dazzling nose instantly shows off the component from Martha's Vineyard and on the palate it walks the line between succulent, powerful, herbal and floral, showing none of the heat of the 2017 vintage. As of June 2020, this was still a barrel sample, while many Napa 2017s are already on the market.
-Decanter 96 Points

SALE!

Hugl Sparkling Gruner Veltliner NV  is made from 100% Grüner Veltliner.

Did you know that most of the base wines for Austrian sparkling wines come from our region? Poysdorf lies on the same line of latitude as Champagne and the climate is similar in both Champagne and the Weinviertel. This gives us enough reasons to expand our portfolio with a top-quality “sparkler”. Of course, it can only be a Veltliner-Sekt!

Pale golden color with a glint of green. Yellow fruit aromas, dry with a soft, juicy structure and a pleasing streak of minerality. Notes of crisp apple and pear.

The ripe grapes are gently pressed and fermented refrigerated.
Vinified in Stainless Steel tanks. No Oak.

A firm mineral backbone, gives it the strength of character to work well with many cuisines.

J Lohr Signature Paso Robles Cabernet Sauvignon is made from 80% Cabernet Sauvignon 6% Cabernet Franc 6% Saint Macaire 4% Petit Verdot 4% Malbec.

J. Lohr Signature Cabernet Sauvignon was first produced to honor the 80th birthday of founder Jerry Lohr. This limited release was specially selected and blended from the exceptional 2016 vintage in Paso Robles. It is both a tribute to Jerry's pioneering efforts in the region and our red wine portfolio's ultimate expression of Cabernet Sauvignon. VINEYARDS & CELLAR Beck Vineyard, in the Creston District of Paso Robles, is a unique, high elevation site that sits at 1,700 feet above the early morning fog line. Its calcareous soils and cooling afternoon winds are perfect for growing Cabernet Sauvignon. The Cabernet from this vineyard ripens early with excellent color, purity of fruit, and phenolic maturity. Incorporation of Cabernet Franc brings freshness to the blend, while the rare Bordeaux variety, Saint Macaire, brings density and a savory character. Petit Verdot and Malbec add structure, color, and a component of bright fruit. The hand-harvested grapes were held separate at harvest and berry-sorted into six-ton open top tanks for fermentation. Maceration took place on the skins for five days, before early pressing to achieve ideal tannin extraction. Aged 19 months in 100% new French oak from coopers Nadalie and Sylvain.

Review:

The nose on this luxury-level bottling is pure and refreshing, offering aromas of black cherry, loamy soil, dried mint and caramel-laced coffee. The palate is framed by upright tannins, yet is soft enough to enjoy now, showing deep flavors of black currant, dried herb, milk chocolate and toffee. Drink 2020–2040.

-Wine Enthusiast 95 Points

La Ronciere Selva Oscura Sparkling Extra Brut is made from 60% Pinot Noir, 40% Chardonnay.

Selva Oscura was born to further complement La Ronciere’s cold-climate wine program. Only early, thin-skinned varieties such as Chardonnay and Pinot Noir can ripen in the cold, rainy Araucanía Province. Grape maturity often comes with great difficulty, but the resulting wines reach the bottle with intense freshness and vibrant aromas. Planted in volcanic soils and surrounded by ancient forests, this is a place where vines have developed under adversity and grown to deliver unique wines, with inspiring character and personality.

Review:

96 points -Tim Atkin MW

Laurent-Perrier Grand Siecle No. 25 is a blend of 55% Chardonnay, 45% Pinot Noir.

Very pale gold in color with a fine and persistent sparkle and a steady stream of fine bubbles. Fresh, intense, and complex with notes of slightly candied citrus fruits, secondary aromas of pastries, toasted almonds, and subtle hints of honey and gingerbread. A fresh and delicate attack with an impression of fullness, the finish is persistent displaying Grand Siècle’s perfect balance between strength and delicacy.

No. 25 Grand Siècle pairs with the most refined dishes, particularly noble fish and seafood such as lobster.

Vintage in Champagne is usually synonymous with excellence for Prestige Cuvées. Contrarily, Laurent-Perrier has always been convinced that only the art of assemblage can offer what nature can never provide: the perfect year.

The expression of the perfect year is that of a great Champagne wine that over time has developed a depth, intensity and aromatic complexity, yet maintains its freshness and acidity. To create such a wine, Laurent-Perrier will rely on the characteristics of the great vintage years of Champagne: freshness, structure and finesse.

Grand Siècle’s assemblage is based on 3 principles that have now become immutable.

• A blend of 3 exceptional years, complementary in character.
• A blend with a majority of Chardonnay supplemented by Pinot Noir and selected among 11 of the 17 existing Grands Crus in Champagne.
• A blend benefiting from more than 10 years of ageing in the Cellars

• 2008: a vintage noted for its structure with high quality Chardonnays and Pinots Noirs revealing an oustanding aromatic richness.
• 2007: a vintage noted for its freshness, the Chardonnays are complex with aromas of white fruits and citrus and the Pinots Noirs open and fruity with a dominance of yellow fruit.
• 2006: a vintage noted for its finesse with rich, complex Chardonnays and Pinots Noirs with red fruit aromas.
• Grape varieties: Chardonnay 60%, Pinot Noir 40%.
• Crus: an assemblage from a selection of 9 of the 17 Grands Crus.

Chardonnay : Cramant, Avize, Oger, Le Mesnil-sur-Oger.
Pinot Noir : Ambonnay, Bouzy, Verzy, Tours-sur-Marne, Mailly.

• Ageing: 12 years on lees.
• Dosage: 7 grams per litre.
• Format: 75 cl Bottle.

Review:

A prestige Champagne with great density and depth, yet it remains compact and structured, with a combination of fine phenolics, acidity and extract. Lots of flavors of lemon rind, salt, mineral and honeysuckle with an attractive fresh-herb undertone. Then it turns to candied lemons with some ginger. A triumph in complexity and power. A blend of 2008, 2007 and 2006. 60% chardonnay and 40% pinot noir. 7g/L dosage. Drink or hold.

-James Suckling 99 Points

Milsetentayseis 1076 Ribera del Duero Tinto is made with 95% Tempranillo and 5% other native varieties.

TASTING NOTES: A product of its unique landscape, extreme altitude and mineral-rich soil, 1076 Tinto is a bold wine with a distinct character designed to evolve over time. Its freshness and intensely fruity expression are representative of a modern style, moving away from excess, in search of the elegance, smoothness and balance found in the great wines of the world.

TERROIR: A recently restored vineyard situated at over 3,280 feet of altitude where ancestral vines over 100 years old grow harmoniously together with new, indigenous plantings in varied soil comprised of red clay, sand and mineral deposits of quartz, mica, and feldspar.

WINEMAKING: Hand-harvested from a selection of the best plots in the vineyard then separated into concrete, oak or stainless steel fermentation vats depending on the characteristics of the grape and the soil where it was grown. Its production is defined by the team´s constant vigilance throughout the process and their in-depth knowledge of the region, the soil and the native varieties that thrive there.

Pair with spit-Fire Roasted Suckling Pig.

Monzio Compagnoni Franciacorta Saten Brut Millesimato

Color: very deep golden yellow, often, with very abundant froth and persistent perlage of great finesse.

Scent: it has a rich spectrum of scents, it is enveloping and almost greasy without any cloyingness; there are sensations of vanilla, biscuit, licorice, anise.
Taste: in perfect correspondence with the nose, even the taste is full, rich, generous, juicy; all well balanced by an acid base that allows the sweet sensations (of ripe fruit) to express themselves without tiring the palate

The name "Saten" means Silk.

The name "Franciacorta" comes from a phrase in the 1100-1200’s for tax exempt. The phrase is "Franzacurta”….referring to tax exempt status of some local towns in Lombardy, Italy. Franziacorta became a DOC in 1967 and was granted the DOCG status in 1995. There are 2000+ hectares (5,400 acres) total for the appellation with over 100 producers. Total production for the DOCG is around 550,000 cases. 

Monzio Compagnoni Franciacorta Saten Brut Millesimato

Color: very deep golden yellow, often, with very abundant froth and persistent perlage of great finesse.

Scent: it has a rich spectrum of scents, it is enveloping and almost greasy without any cloyingness; there are sensations of vanilla, biscuit, licorice, anise.
Taste: in perfect correspondence with the nose, even the taste is full, rich, generous, juicy; all well balanced by an acid base that allows the sweet sensations (of ripe fruit) to express themselves without tiring the palate

The name "Saten" means Silk.

The name "Franciacorta" comes from a phrase in the 1100-1200’s for tax exempt. The phrase is "Franzacurta”….referring to tax exempt status of some local towns in Lombardy, Italy. Franziacorta became a DOC in 1967 and was granted the DOCG status in 1995. There are 2000+ hectares (5,400 acres) total for the appellation with over 100 producers. Total production for the DOCG is around 550,000 cases. 

The Fournier Family cider story started in 1943. Located in South Normandy in the middle of Dukes of Alençon province, the landscape is offering a mix between green valley and strong hills. Apples and pear trees are growing up on the hills. It is in this typical and original environment that Fournier Cider is cultivating their orchard. The fruit variety selected is giving character, authenticity and quality. The Cidre Fournier Spirit is having under control quality in their growth over: love of the land, the orchards, qualitative fruits and product well made.

perfect with savory dishes like meat and buckwheat pancake. It can be mixed with fruit liquor for cocktail.