MARQUES DE GRIÑÓN ™ are unique Wines, created in the 70s by who has been considered the most internationally recognized Spanish winemaker: Carlos Falcó and Fernández de Córdova, V Marqués de Griñón.

A Second Year Crianza Un crianza de segundo año donde aplicamos el toque justo de madera en barricas de roble Americano.

Elaborated from vineyards with an average age of 20 years and rooted in mainly claycalcareous soils with Good exposure The variety is Tempranillo, a guarantee of a soft and fruity wine with ruby colour

MARQUES DE GRIÑÓN ™ are unique Wines, created in the 70s by who has been considered the most internationally recognized Spanish winemaker: Carlos Falcó and Fernández de Córdova, V Marqués de Griñón.

The harvest is nocturnal, thus preserving to the maximum the aromatic potential and the best organoleptic characteristics of the grape, until its entry into the winery. The fermentation takes place in stainless steel tanks, completing in about 15 - 20 days. After resting for 2 to 3 months and after stabilizing, the wine is filtered and then bottled.

Made with grapes from vines grown organically throughout its process, it has followed the regulations of the "Catalan Council of Ecological Agricultural Production“. The biological and organic production is a system whose objective is to obtain food of the highest quality respecting the environment and without using chemical synthesis products. We make a manual selection of the grapes. Once in the cellar, only the untreated must is used, in order to avoid all the astringent imperfections and the green notes that come with pressing. Fermentation takes place in stainless steel tanks at a very low temperature. The second fermentation in the bottle is left at least 12 months in the cellar at a constant temperature of 14 º15 º

This cava has been made using the strictest traditional method. Second fermentation in bottle and careful ageing in our cellars. Suitable for vegans and vegetarians. The second fermentation takes place in the bottle. It stays in the cellar for about 15 months ageing in our cellars before release

This cava has been made using the strictest traditional method. Second fermentation in bottle and careful ageing in our cellars. Suitable for vegans and vegetarians.

Cava made using the strictest traditional method. Second fermentation in bottle and ageing in our cellars. Made from selected grapes from our own vineyards. The second fermentation takes place in the bottle. It stays in the cellar for about 15 months ageing in our cellars before release

Made from 100% Tempranillo grapes, the wine is slowly fermented at a controlled temperature not exceeding 28C to achieve maximum fruit extraction. Short ageing for 6 to 8 months in American oak casks before bottling.

Berbenana Verdejo

This rhum is carefully selected from 8 to 12 years finest aged rums and then shipped to the Duero Valley in Spain for its finishing touch, a final ageing at 800 meters above the sea level in the French and American oak barrels that were previously used to age Hacienda Zorita ´s Premium Reserva wines. This final “slow” ageing of rum made at high altitude in used reserva wine barrels gives Sister Isles Rhum very unique nuances, complexity and a characteristic smoothness

This rhum is carefully selected from 8 to 12 years finest aged rums and then shipped to the Duero Valley in Spain for its finishing touch, a final ageing at 800 meters above the sea level in the French and American oak barrels that were previously used to age Hacienda Zorita ´s Premium Reserva wines. This final “slow” ageing of rum made at high altitude in used reserva wine barrels gives Sister Isles Rhum very unique nuances, complexity and a characteristic smoothness

This is the aszú category where we use almost the same kg of aszú berries as liter of freshly pressed must for maceration. The wine is concentrated, round and full-bodied. On the other hand thanks to the loess soil the wine has elegance and smoothness too. This wine comes from the Tokaj-Hétszőlő Imperial Estate which derives from the Hétszőlő Single Vineyard from 1502 when 7 parcels of land based on loess soil were assembled.

Appellation:

Protected Designation of Origin Côtes de Provence (AOC)

Grape Varieties:

Syrah 80%, Grenache 20%

Harvesting:

The grapes are harvested at their polyphenolic maturity.

Vinification:

Crushing and total destemming. Cooling of the harvested grapes using dry ice.

Cold pre-fermentation maceration and overnight settling. Alcoholic fermentation in temperature-controlled vats to preserve the fruitiness. One week’s post-fermentation maceration.

Separation of the free-run and press juice during devatting.

Malo-lactic fermentation in wooden vats.

18 months ageing in wooden vats and 10% in new barrels.

Tasting Notes:

Ruby red colour with violet highlights. Elegant on the nose, with fragrant aromas of black fruits and delicate minty notes.

The taste is crisp and fresh with a strong balance and lovely smoothness. A juicy, round, long finish lingers with fine acidity and beautiful structure.

Pairings:

Roasted Food, Italian & Spanish Cuisine, Cured Meats and Hard Cheese.

Serving Temperature: 15-18°C

Ageing: 6 - 8 Years

Available: 75cl

Vintage: 2019

Alcohol Content: 13,5°

Ice Tropez is a fun, innovative, perfectly refreshing wine cocktail. A great mix of our wine, infused with natural white peach, nectarine blossom and it is lightly sparkling.

Our drink has a whisper of the Mediterranean and it’s sweet summer flavours. Enjoyable in a 6.5% alcohol and a 0% non-alcoholic version without added sugar.

Ice Tropez is the perfect drink to enjoy in a sunny day, Serve it chilled with nuts, starters and tapas

Serving Temperature: 8-10°C

Best Before: 2 Years

Available: Bottle 27.5cl 1L and Can 25cl.

Ice Tropez is a fun, innovative, perfectly refreshing wine cocktail. A great mix of our wine, infused with natural white peach, nectarine blossom and it is lightly sparkling.

Our drink has a whisper of the Mediterranean and it’s sweet summer flavours. Enjoyable in a 6.5% alcohol and a 0% non-alcoholic version without added sugar.

Ice Tropez is the perfect drink to enjoy in a sunny day, Serve it chilled with nuts, starters and tapas

Serving Temperature: 8-10°C

Best Before: 2 Years

Available: Bottle 27.5cl 1L and Can 25cl.

This remarkably clean and soft rum is distilled in a modern multi plate column still from the best sugar cane, diluted with the purest, freshest Tahitian spring water.

It has confected aromas of baked pineapple, shaved coconut, fruit punch, and vanilla with a supple, bright, dry-yet-fruity light body and a peppery, fast cracked pepper and Nilla wafer finish.

It does well as a mixer in cocktails or simply sipped neat, just as it should be.

This smooth drinking rum is free of artificial ingredients and truly encapsulates the vibrancy and spirit of French Polynesia.

ANIMAL Love Tahiti Gin is distilled from sugar cane, infused with a recipe of six botanical ingredients and diluted with the purest, freshest Tahitian spring water.

This gin is fresh and intense, it opens with notes of juniper berries and spices complemented by flowers (elderflower) and liquorice.

The gin has a markedly smooth and clean essence, reminiscent of the purest natural elements of Tahiti.

A wine that’s as beautiful as Cape Town itself. 100% handpicked Chenin Blanc grown in South Africa’s famous Swartland region.

A bright wine, brimming with acidity and fluorescence. A lively pale yellow-green colour in the glass followed by a wonderfully aromatic nose with hints of green melon, passionfruit, lemon zest and green apple.

Sealed with a twist-off cork to pair well with life’s everyday adventures

An old-school rhone blend with a contemporary style. Crafted from vineyards dotted throughout South Africa’s Coastal Region, we tried to encapsulate the depth and diversity of South Africa’s western wine country while showcasing its champion, Shiraz. Hand harvested & made using little intervention in the cellar to give it the extra care it deserves.

sealed with a twist-off cork to pair well with life’s everyday adventures

Rosé Bubbles in a bottle, what better accompaniment to a warm, sunny afternoon is there? Almost a year ago, we picked some gorgeous Cinsault grapes on a hot summer morning in the Swartland. After a whole-bunch press and some limited skin maceration this rose-tinted beauty set off on its fermentation journey and before we knew it -- this puppy was born. It’s a one man band of fresh strawberry and cherry notes that come together to produce a sweet summer song.

Just like the wine in our bottles, this is a wine filled with vibrancy and luminosity. Packed in 250mL cans to suit your life. Whether it is during a quiet moment in your own home or on the adventure of a lifetime up a mountain, Lubanzi will be with you.

If there was ever a red wine that was born to be packed in a backpack, carried to the top of a distant mountain & savored while gazing over distant landscapes, this would be it. Well made, responsibly crafted & enjoyed anywhere.

A refreshing, sparkling rosé with a bouquet of aromatics and a brilliant pale pink color. Dry, saline minerality, balanced acidity, and a palate that is crisp and tastes of wild cherries & ripe summer strawberries. Packed in 250mL cans for a single serving. Fit as an accomplice for all journeys, however small or large.

A cloudy deep pink colour, this pétillant naturel (or methode ancestrale) wine made from 100% organic cinsault grapes, is a funky marvel.

The Thing is our top of the line Shiraz here at Sorby Adams. Sourced from fruit grown in low yielding hand pruned Barossa Shiraz vineyards dating back to the 1930’s these vines are some of the oldest in the region. Only our best barrels make their way into this classic, cool-climate Shiraz and the new 2016 release shows again, why the old-vine fruit of the Barossa and Eden Valley’s is so highly sought after. Deep inky magenta with a purple hue. This is magnificently fruited and gloriously expressed on the nose showing blackberry, spiced plum, chocolate tart, cake spice and cedar characters. A sumptuous palate that is opulent and impressively weighted. The wine is powerfully graceful with a seamless flow to an impressively long engaging finish. Try with rare roast beef. : At its best: now to 2031. : Shiraz – sourced from Eden Valley and Barossa Valley: Try this with Roast beef. Alcohol: 15.0% Acidity: 6.6 g/l pH: 3.56

Gold medal Frankfurt 2020

98 points/5 stars Winestate Magazine

97 points Sam Kim – Wine Orbit September 2019

Named after my great uncle The Reverend Canon R.K. Sorby Adams OBE who was the Anglican Minister at St. Hugh’s Church in my hometown of Angaston from 1956 – 1960. This glorious blend of two classic grapes from the Barossa highlights a traditional favourite and one of my own. Dark brick red with magenta hue. Blackcurrant and spiced plum aromas are complexed by chocolate and vanilla. A gratifying palate of chocolate brownie and cedar spice overlaying the black fruits and plum characters. With outstanding fruit weight and power, the palate is wonderfully enhanced by velvety tannins. Full-throttled yet balanced and structured, with layers of delicious flavours. Matured in French oak hogsheads (30% new) for 30 months. : At its best: now to 2030. : 65% Cabernet Sauvignon | 35% Shiraz sourced from Barossa A sophisticated wine for fine dining and slow cooked beef. Alcohol: 15.1% Acidity: 6.3 g/l pH: 3.61

96 points/Gold Medal Sam Kim Wine Orbit March 2021

94 points/Gold Medal Wine Showcase November 2020

Morticia is a non-vintage blend of vintages 2017, 2018 and 2019. Everything old is new again with this current release with the expedition liqueur that was added to the wine at bottling using some beautiful, aged Barossa brandy spirit. Winemakers Tasting Note: Colour Plum colour with gem brilliance. Aroma nose reminiscent of wild blackberries and black cherries with a hint of mocha from the oak maturation. Palate The palate delivers a seductive explosion of rich black berry fruits with a touch of sweetness balanced by fresh acidity and a long dry finish. Cellar: This wine is made for drinking now, too good to keep. Like Morticia….Just enjoy! Fruit: Shiraz Food Roast turkey or chicken, pheasant pate, chocolate cake, bacon and egg pie….enjoying with brunch and all the way to dinner….any celebration…..getting the party started…. Analysis Alcohol: 14.5% Acidity: 6.4 g/L pH: 3.52 Residual Sugar 26 g/L

95 points Sam Kim Wine Orbit

The Hundred of Jutland is a hundred of the County of Sturt in South Australia within the Barossa. It is located on the east Mount Lofty Ranges foothills, named after the Battle of Jutland which took place off the coast of Denmark in 1916. Rich Barossa heritage where our grapes are sourced for this supple and sophisticated wine. Winemakers Tasting Note: Colour Dark cherry red with plum hue. Aroma Redcurrant and strawberries with cream aromas, have a hint of violets on the nose. Palate The harmonious palate blends the three varieties together with flavours of plum, strawberries and dark chocolate. Velvet tannins are soft and elegant. Cellar: At its best: now to 2028. Fruit: 35% Grenache, 34% Shiraz, 31% Mourvèdre sourced from the Barossa Valley Food Perfect for antipasti, pork ribs and ripe soft cheese. Analysis Alcohol: 14.9% Acidity: 6.3 g/l pH: 3.59 RRP $55

95 points Sam Kim Wine Orbit

2019 Cabernet Sauvignon The Barossa is Australia’s most famous wine region. Thankfully, it has also been my home since 1980 and I have been fortunate to be amongst an amazing group of people here – winemakers, vignerons and of course friends. Look closely at our family of wines and you may see some serious family ad regional references along with some amusing odes to another infamous family with a similar name Winemakers Tasting Note: Colour Dark scarlet red with black edge. Aroma Wonderfully ripe and fragrant, the nose is filled with dark plum, cassis and subtle toasted almond. Palate Beautifully weighted, the intense fruit flavours of plum and blackcurrant are complexed by earthy tobacco and oak spice. An elegant and flavoursome wine of harmonious fruit and polished tannins. Cellar: At its best: now to 2030. Fruit: Cabernet Sauvignon sourced from the Barossa Food Perfect for herbed lamb or salt & pepper pork on greens. Analysis Alcohol: 13.6% Acidity: 6.1 g/l pH: 3.52

Awards

96 points Wine Orbit - Sam Kim Sept 2021

93 points Winestate Magazine Sept 2021

The Barossa is Australia’s most famous wine region. Thankfully, it has also been my home since 1980 and I have been fortunate to be amongst an amazing group of people here – winemakers, vignerons and of course friends. Look closely at our family of wines and you may see some serious family ad regional references along with some amusing odes to another infamous family with a similar name Deep cherry red with plum purple hue. Blackberry and raspberry with star anise and hazelnut characters on the nose. Gratifying with succulent blackberry fruits with a full mouthfeel and excellent depth of flavour. Richness and velvety smooth tannins lead to a persistent finish. : At its best: now to 2028. : Shiraz sourced from the Barossa Perfect for herbed lamb or salt & pepper pork on greens. Alcohol: 14.9% Acidity: 6.5 g/l pH: 3.61

95 points Sam Kim Wine Orbit

Our Jellicoe vineyard lies high up in the Eden Valley at around 475 metres above sea level. The low-yielding, 30+-year-old Riesling vines are planted on the lean, rocky yellow podzolic soils common to the region. The cool climate perfectly accentuates the classic Riesling aromas and flavours that have made the Eden Valley world famous. Winemakers Tasting Note: Colour Pale straw with a lime green tinge. Aroma Lifted lemon, grapefruit and lime citrus characters on the nose. Palate A finely textured palate that is brilliantly focused and linear. The wine offers pristine citruc fruit flavours and balanced by the classical, regional Eden Valley bright acidity, leading to superbly long mouth-watering dry finish. Wonderfully poised for a graceful development. Cellar: At its best: now to 2041. Fruit: Riesling sourced from the Eden Valley in the Barossa Food Barbequed scallops or King George Whiting, Salt & Pepper Whole fish or garlic prawns all work with the refreshing style served chilled.

Vegan

Analysis

Alcohol: 12%

Acidity: 6.1 g/l

pH: 3.05

G&F 3.8 g/l (dry)

Margret was my Grandmother and this wine with its nashi pear, hints of stonefruits and zesty green apple is made in memory of my Nanna’s homemade baked apple pie on a Sunday afternoon. Winemakers Tasting Note: Colour Bright straw with green grey edges. Aroma Elegantly expressed, the inviting bouquet shows rockmelon and mandarins with Jasmine and fresh pear. Palate A juicy palate, finely textured with citrus and pome fruits. Beautifully rounded, offering flowing mouthfeel and bright fruit flavours. Serve chilled to enjoy its refreshment. Cellar: At its best: now to 2023. Fruit: Pinot Gris sourced from the Eden Valley in the Barossa Food An adaptable wine that is suited as an aperitif, or with roast chicken, right through to desserts of apple pie for Nanna Margret.

Analysis

Alcohol: 12.1%

Acidity: 5.82 g/L

pH: 3.19

G&F 4.19 g/L (dry)

The Jazz Pinot Rosé is perfectly suited to the Australian lifestyle. Refreshing…just right for a pick-me-up and an extremely versatile wine with food matching all manner of dishes with ease. Winemakers Tasting Note: Colour Bright strawberry pink with apricot hues. Aroma Lifted aromas of raspberry, cherry and pleasant smoky strawberry with zesty apple blossom. Palate A crisp palate, light and refreshing with vibrant strawberry and melon. Fabulously approachable with a dry finish, serve chilled to enjoy its refreshment. Cellar: At its best: now to 2025. Fruit: Pinot sourced from the Eden Valley in the Barossa Food Pair with tapas, Spicy foods or matured cheese Served chilled. . Vegan

Analysis

Alcohol: 12.8%

Acidity: 5.23 g/l

pH: 3.33

G&F 3.88 g/l (dry)

93 POINTS Sam Kim Wine Orbit August 2021

GUDILLY ADELAIDE 2022 VERMENTINO Gudilly is the next generation of Sorby Adams. Sourced from the Adelaide region in South Australia, these wines are all focused on contemporary and fresh designs by and for their generation. Tasting Note: Second generation family winemakers and siblings Angus, Digby and Sally Sorby Adams were born with wine in their veins and together are Gudilly. 

RELEASE DATE JULY 2022

GUDILLY ADELAIDE 2020 PINOT GRIS Gudilly is the next generation of Sorby Adams. Sourced from the Adelaide region in South Australia, these three wines are all focused on contemporary and fresh designs by and for their generation. Tasting Note: Second generation family winemakers and siblings Angus, Digby and Sally Sorby Adams were born with wine in their veins and together are Gudilly. This is bright and fresh, showing granny smith apple, lemon peel, pear and floral aromas and flavours. Serve chilled.

Analysis

Alcohol: 12.4%

Acidity: 5.10 g/l

pH: 3.37

G&f 4.0 Std Drinks 7.5

GUDILLY ADELAIDE 2021 Cabernet Sauvignon Gudilly is the next generation of Sorby Adams. Sourced from the Adelaide region in South Australia, these wines are all focused on contemporary and fresh designs by and for their generation.  Second generation family winemakers and siblings Angus, Digby and Sally Sorby Adams were born with wine in their veins and together are Gudilly.

MYTIKAS ADELAIDE 2022 SAUVIGNON BLANC The peak of Mount Olympus where our Adelaide GI grapegrower George’s family originated, is called Mytikas. It also means “nose” which is quite fitting for these fragrant styles which are full of vibrancy and flavour. Working together is they key to achieving the best fruit expression from the vineyard. Having a Greek grower of Italian, French and Spanish varieties from Adelaide GI may break with tradition, but we love the challenge and style it delivers and wanted to celebrate that.

RELEASE DATE JULY 2022

MYTIKAS ADELAIDE 2022 PINOT ROSE Mytikas is the highest peak on Mount Olympus and was home for the Girgolas family before they emigrated to Adelaide in the late 60s. Today they grow a vast array of alternative and traditional varieties in their vineyard. It also means “nose” which is quite fitting for these fragrant styles which are full of vibrancy and flavour. Working together is they key to achieving the best fruit expression from the vineyard. Having a Greek grower of Italian, French and Spanish varieties from Adelaide GI may break with tradition, but we love the challenge and style it delivers and wanted to celebrate that.

RELEASE DATE JULY 2022

Single vineyard Adelaide Vermentino.

Available July 2022

MYTIKAS ADELAIDE 2022 SANGIOVESE The peak of Mount Olympus where our Adelaide GI grapegrower George’s family originated, is called Mytikas. It also means “nose” which is quite fitting for these fragrant styles which are full of vibrancy and flavour. Working together is they key to achieving the best fruit expression from the vineyard. Having a Greek grower of Italian, French and Spanish varieties from Adelaide GI may break with tradition, but we love the challenge and style it delivers and wanted to celebrate that.

RELEASE DATE SEPTEMBER 2022

Gudilly Adelaide Sauvignon Blanc.

Single vineyard wine.

Bottling late June 2022

Gudilly Adelaide Pinot Rose.

Single Vineyard.

Bottling late June 2022.

MYTIKAS ADELAIDE 2021 PINOT NOIR The peak of Mount Olympus where our Adelaide GI grapegrower George’s family originated, is called Mytikas. It also means “nose” which is quite fitting for these fragrant styles which are full of vibrancy and flavour. Working together is they key to achieving the best fruit expression from the vineyard. Having a Greek grower of Italian, French and Spanish varieties from Adelaide GI may break with tradition, but we love the challenge and style it delivers and wanted to celebrate that. Tasting Note: Fresh and bright, showing plum and cherry flavours. The palate is complexed with gamey notes and subtle French Oak. Enjoy with mates or with duck and greens.

Analysis

Alcohol: 13.5%

Acidity: 6.3 g/l

pH: 3.53

Std Drinks 8.0

VEGAN

BEST VALUE BUYS – Winestate Magazine Nov 21 SORBY ADAMS WINES

MYTIKAS ADELAIDE 2021 PINOT BIANCO The peak of Mount Olympus where our Adelaide GI grapegrower George’s family originated, is called Mytikas. It also means “nose” which is quite fitting for these fragrant styles which are full of vibrancy and flavour. Working together is they key to achieving the best fruit expression from the vineyard. Having a Greek grower of Italian, French and Spanish varieties from Adelaide GI may break with tradition, but we love the challenge and style it delivers and wanted to celebrate that. Pinot Blanc derives from Pinot Noir with a genetic difference and paler colour to Pinot Gris. Tasting Note: This wine was fermented then matured in older French oak barrels for 10 months. It is a light and crisp style with flavours of apple, pear and a hint of rose petal.

Analysis

Alcohol: 13.0%

Acidity: 6.4 g/l

pH: 3.31

RS 2.5 Dry

Std Drinks 8.0

VEGAN SORBY ADAMS WINES, P

MYTIKAS ADELAIDE 2021 PINOT GRIS Mytikas is the highest peak on Mount Olympus and was home for the Girgolas family before they emigrated to Adelaide in the late 60s. Today they grow a vast array of alternative and traditional varieties in their vineyard. It also means “nose” which is quite fitting for these fragrant styles which are full of vibrancy and flavour. Working together is they key to achieving the best fruit expression from the vineyard. Having a Greek grower of Italian, French and Spanish varieties from Adelaide GI may break with tradition, but we love the challenge and style it delivers and wanted to celebrate that. Pinot Gris has a “grey” hue Tasting Note: This is bright and fresh, showing granny smith apple, lemon peel, pear and floral aromas and flavours. Serve chilled.

Analysis

Alcohol: 12.0%

Acidity: 6.4 g/l

pH: 3.31

RS 2.5 Dry

Std Drinks 7.1

VEGAN SORBY ADAMS WINES

GUDILLY ADELAIDE 2020 PINOT BLANC Gudilly is the next generation of Sorby Adams. Sourced from the Adelaide region in South Australia, these wines are all focused on contemporary and fresh designs by and for their generation. Pinot Blanc derives from Pinot Noir with a genetic difference and paler colour to Pinot Gris. Tasting Note: Second generation family winemakers and siblings Angus, Digby and Sally Sorby Adams were born with wine in their veins and together are Gudilly. This wine was fermented then matured in older French oak barrels for 10 months. It is a light and crisp style with flavours of apple, pear and a hint of rose petal.

Analysis

Alcohol: 12.0%

Acidity: 6.6 g/l

pH: 3.56 Std Drinks 7.1

This is a triple aged rhum. First aging starts at the British Caribbean being there for 6 to7 years, then shipped to the Duero Valley in Spain for second aging process of 2 to 4 years in premium wine oaks at Ribera del Duero and a final ageing with a finising in vermut oaks for 6 months in barrels in Montilla.

This rhum is carefully selected from 8 to 12 years finest aged rums and then shipped to the Duero Valley in Spain for its finishing touch, a final ageing at 800 meters above the sea level in the French and American oak barrels that were previously used to age Hacienda Zorita ´s Premium Reserva wines. This final “slow” ageing of rum made at high altitude in used reserva wine barrels gives Sister Isles Rhum very unique nuances, complexity and a characteristic smoothness

This rhum is carefully selected from 8 to 12 years finest aged rums and then shipped to the Duero Valley in Spain for its finishing touch, a final ageing at 800 meters above the sea level in the French and American oak barrels that were previously used to age Hacienda Zorita ´s Premium Reserva wines. This final “slow” ageing of rum made at high altitude in used reserva wine barrels gives Sister Isles Rhum very unique nuances, complexity and a characteristic smoothness

Volcanic, Traditionally Blended Wine from a Cool Climate wine region, Eger, Hungary. 

The flagship wine of the winery, selection of the best barrels.

Fine, ripe, complex aromas on the nose. Blackcurrant, blackberry and forest berries on the nose complemented by   forest soil and litter. Meaty and full bodied on the palate with the taste of volcanic and chalky minerality. A rounded elegant red wine with long finish.

Harvested from the north-western side of Somló. A barrel selection, a small part of the whole batch, which showed a higher quality already at the end of fermentation. It spent eight months in oak barrels and then underwent a very intense malolactic fermentation. In order to preserve the vibrant liveliness of the wine, it was bottled without filtration and at low sulphur levels.

Winemaker: José Neiva Correia

Country/ Region: Portugal / Lisboa

Terroir: Quinta do Casal da Madeira (Single Estate)

Grapes: Pinot Noir 100%

Vinification Method | Classic fermentation method with destemming and pre fermentative skin contact followed of the application of dry yeasts. Fermentation up to 30º C in the first 2/3, and lowering down to 20º C during the last 1/3. During the whole fermentative process, pumping over 2 times per day, using each time half of the volume contained in the vat. After the alcoholic fermentation, the cap is plunged for 30 days, and during that period, extraction of the gentle tannins is conducted, along with the malolactic fermentation and the natural stabilization of the wine.

Ageing | Wine is aged in French of Allier barrels from Seguin Moreau of 225 Lt for 3 months.

Tasting Notes | Brilliant claret ruby colour, rich fruit aroma with intriguing notes of chocolate, green tea and dates. On the palate it has power and structure but is, at the same time, fruity with ripe blackberry and cedar flavours standing out. A delicious, complex wine with a long, smooth finish, very tasty.

How to Serve | Excellent for social events it's as well as a superb complement to foods such as roasts, game, stews, cheese and Portuguese and Mediterranean gastronomies. We recommend to serve at the temperature of 16-18ºC.

GUDILLY ADELAIDE 2022 SANGIOVESE Gudilly is the next generation of Sorby Adams. Sourced from the Adelaide region in South Australia, these wines are all focused on contemporary and fresh designs by and for their generation. Second generation family winemakers and siblings Angus, Digby and Sally Sorby Adams were born with wine in their veins and together are Gudilly.

AVAILABLE SEPTEMBER 2022

MYTIKAS ADELAIDE 2022 CHARDONNAY Mytikas is the highest peak on Mount Olympus and was home for the Girgolas family before they emigrated to Adelaide in the late 60s. Today they grow a vast array of alternative and traditional varieties in their vineyard. It also means “nose” which is quite fitting for these fragrant styles which are full of vibrancy and flavour. Working together is they key to achieving the best fruit expression from the vineyard. Having a Greek grower of Italian, French and Spanish varieties from Adelaide GI may break with tradition, but we love the challenge and style it delivers and wanted to celebrate that.

AVAILABLE SEPTEMBER 2022

GUDILLY ADELAIDE 2022 CHARDONNAY Gudilly is the next generation of Sorby Adams. Sourced from the Adelaide region in South Australia, these wines are all focused on contemporary and fresh designs by and for their generation. Second generation family winemakers and siblings Angus, Digby and Sally Sorby Adams were born with wine in their veins and together are Gudilly.

RELEASE DATE SEPTEMBER 2022

GUDILLY ADELAIDE 2022 PINOT CHARDONNAY Gudilly is the next generation of Sorby Adams. Sourced from the Adelaide region in South Australia, these wines are all focused on contemporary and fresh designs by and for their generation. Second generation family winemakers and siblings Angus, Digby and Sally Sorby Adams were born with wine in their veins and together are Gudilly.

RELEASE DATE NOVEMBER 2022

MYTIKAS ADELAIDE 2022 PINOT CHARDONNAY Mytikas is the highest peak on Mount Olympus and was home for the Girgolas family before they emigrated to Adelaide in the late 60s. Today they grow a vast array of alternative and traditional varieties in their vineyard. It also means “nose” which is quite fitting for these fragrant styles which are full of vibrancy and flavour. Working together is they key to achieving the best fruit expression from the vineyard. Having a Greek grower of Italian, French and Spanish varieties from Adelaide GI may break with tradition, but we love the challenge and style it delivers and wanted to celebrate that.

AVAILABLE NOVEMBER 2022

GUDILLY ADELAIDE 2022 SPARKLING SHIRAZ Gudilly is the next generation of Sorby Adams. Sourced from the Adelaide region in South Australia, these wines are all focused on contemporary and fresh designs by and for their generation. Second generation family winemakers and siblings Angus, Digby and Sally Sorby Adams were born with wine in their veins and together are Gudilly.

RELEASE DATE NOVEMBER 2022

MYTIKAS ADELAIDE 2022 SPARKLING SHIRAZ Mytikas is the highest peak on Mount Olympus and was home for the Girgolas family before they emigrated to Adelaide in the late 60s. Today they grow a vast array of alternative and traditional varieties in their vineyard. It also means “nose” which is quite fitting for these fragrant styles which are full of vibrancy and flavour. Working together is they key to achieving the best fruit expression from the vineyard. Having a Greek grower of Italian, French and Spanish varieties from Adelaide GI may break with tradition, but we love the challenge and style it delivers and wanted to celebrate that.

AVAILABLE NOVEMBER 2022

MYTIKAS ADELAIDE 20212 CABERNET SAUVIGNON The peak of Mount Olympus where our Adelaide GI grapegrower George’s family originated, is called Mytikas. It also means “nose” which is quite fitting for these fragrant styles which are full of vibrancy and flavour. Working together is they key to achieving the best fruit expression from the vineyard. Having a Greek grower of Italian, French and Spanish varieties from Adelaide GI may break with tradition, but we love the challenge and style it delivers and wanted to celebrate that.

RELEASE DATE OCTOBER 2022

MYTIKAS ADELAIDE 20212 SHIRAZ The peak of Mount Olympus where our Adelaide GI grapegrower George’s family originated, is called Mytikas. It also means “nose” which is quite fitting for these fragrant styles which are full of vibrancy and flavour. Working together is they key to achieving the best fruit expression from the vineyard. Having a Greek grower of Italian, French and Spanish varieties from Adelaide GI may break with tradition, but we love the challenge and style it delivers and wanted to celebrate that.

RELEASE DATE OCTOBER 2022

GUDILLY ADELAIDE 2021 SHIRAZ Gudilly is the next generation of Sorby Adams. Sourced from the Adelaide region in South Australia, these wines are all focused on contemporary and fresh designs by and for their generation. Pinot Noir is a refined style with and medium bodied palate. Tasting Note: Second generation family winemakers and siblings Angus, Digby and Sally Sorby Adams were born with wine in their veins and together are Gudilly.

GUDILLY ADELAIDE 2022 PINOT NOIR Gudilly is the next generation of Sorby Adams. Sourced from the Adelaide region in South Australia, these wines are all focused on contemporary and fresh designs by and for their generation. Pinot Noir is a refined style with and medium bodied palate. Tasting Note: Second generation family winemakers and siblings Angus, Digby and Sally Sorby Adams were born with wine in their veins and together are Gudilly.

RELEASED SEPTEMBER 2022

Ciróka single 2018

Dry (75cl)

VITICULTURAL AND OENOLOGICAL INFORMATION:

Name of the vineyard:            Ciróka

Grape variety:                         100% Furmint

Maturation:                             4 months steel tank and 4 months in oak

Bottling date:                         May 2019

WINE CHARACTERISTICS:

Alcohol:           12%

Sugar:              3.3 g / l

Acidity:            5.6 g / l

It was an outstanding vintage. 2018 was particularly warm resulting ripe, complex wines with excellent flavour concentration. The natural acidity of the Furmint grape and the supporting volcanic terroir create the strong acid back bone that made this wine so well balanced.

It is an extremely elegant wine showing ripe-bruised apple, pear and quince notes accompanied with some gentle and well-integrated toasted biscuit and hazel from the Hungarian oak. A touch of flinty and smoky minerality can also be recognised which is one of the benchmarks of the wines coming from the north-eastern part of Tokaj. 

This wine is a great match for slow-roasted pork belly, but it also goes well with grilled poultry and any slowly cooked or baked white meat.

• 25. Berliner Wein Trophy - Gold Medal - 2021

Ciróka Furmint 2019

Dry (75cl)

VITICULTURAL AND OENOLOGICAL INFORMATION:

Name of the vineyard:            Ciróka

Grape variety:                         100% Furmint

Maturation:                             4 months steel tank and 4 months in oak

Bottling date:                         May 2020

WINE CHARACTERISTICS:

Alcohol:           11.5%

Sugar:              5.7 g / l

Acidity:            6.3 g / l

2019 has real potential to be also deemed as an outstanding vintage with wines showing finesse and capability for aging. The growing season was consistent with little in the way of wild temperature swings, heavy rains or drought and the vast majority of the grapes were allowed to reach full phenolic ripeness.

The wine has a particular freshness and concertation of minerality, showing notes of flint, pebbles and lime. Due to the phenolic ripeness this vintage also shows some floralness of wild meadow flowers along with peach and pear.

This wine can work very well with thicker fish such as tuna, turbot, scallops. But it can also go well with Hungarian tarragon-chickens soup “Ragu Leves”.

25. Berliner Wein Trophy - Aranyérem - 2021

Kútpatka Furmint 2017

Dry (75cl)

VITICULTURAL AND OENOLOGICAL INFORMATION:

Name of the vineyard:            Kútpatka

Grape variety:                         100% Furmint

Maturation:                             3 months steel tank and 7 months in oak

Bottling date:                         July 2018

WINE CHARACTERISTICS:

Alcohol:           11.5%

Sugar:              8.7 g / l

Acidity:            7.1 g / l

2017 was an extraordinary vintage for our flagship vineyard which fulfilled all our expectations in this year due to the great terroir of this very special piece of land.

The wine has a complex and ripe character with flavours of peach, apricot, melon, pineapple, white blossom and a touch of honey. The oak manifests delicious vanilla, toast and cloves. Very long finish of fresh hay and honey roasted nuts.

This wine is an excellent match with Hungarian roasted goose liver and can also be a good company for slightly spicy Asian cuisine.

• Decanter World Wine Awards - Gold Medal - 95 points - 2020

VITICULTURAL AND OENOLOGICAL INFORMATION:

Name of vineyards:              Megyer and Királyhegy

Grape variety:                      100% Hárslevelű

Maturation:                          6 months in Steel tank

Bottling date:                       May 2020

CHARACTERISTICS OF WINE:

Alcohol content:             12.5%

Residual sugar:               1 g / l

Acid content:                   6.4 g / l

We were able to harvest wonderfully beautiful, typically variegated linden leaves this vintage. Our wine combines elegant, white-flowered, slightly honeyed and juicy fruit notes in perfect harmony with the uniqueness of the inimitable terroir of the eastern tip of Tokaj-Hegyalja and the peculiarities of the vintage

Dry Szamorodni 2015

Dry (50cl)

VITICULTURAL AND OENOLOGICAL INFORMATION:

Name of the vineyard:           Megyer

Grape variety:                         100% Furmint

Maturation:                           14 months in oak

Bottling date:                         Febuary 2017

WINE CHARACTERISTICS:

Alcohol:           15 %

Sugar:             3 g / l

Acidity:           6.3 g / l

The vintage of 2015 was an odd one. The winter had been extremely cold and gave way to a dry spring, which made for good budburst and flowering. However, summer came, and it was not only dry but also very hot, which ripened the grapes more quickly than normal. Some September showers went some way to developing the desired botrytis and October brought more rain, however by the time it came to the harvest, there were still fewer successfully botrytized grapes than usual. Most of the botrytis infected clusters were only partially covered with botrytis and it gave the obvious direction for dry szamorodni production.

This is a real Tokaj speciality and also a rarity. The wine went under a specific production method when the wine is kept in old oak barrel under a solid layer of floating yeast “flor”. This wine shows beautiful baked apple, pear and quince notes along with hazel, walnut, ginger, toast and biscuits. It has an extremely long finish. And unlike it is French cousin the famous “Vin Jaune de Jura” this wine typically has higher acidity and shows some integrated floralness.

25th Berliner Wine Trophy Gold – 2021

Hízelgő 2018

Sweet (50cl)

VITICULTURAL AND OENOLOGICAL INFORMATION:

Name of the vineyard:            Ciróka

Grape variety:                         100% Furmint

Maturation:                             7 months in steel tank

Bottling date:                           May 2019

WINE CHARACTERISTICS:

Alcohol:           10.00 %

Sugar:              91 g / l

Acidity:            6 g / l

It was an outstanding vintage. 2018 was particularly warm resulting ripe, complex wines with excellent flavour concentration. The natural acidity of the Furmint grape and the supporting volcanic terroir create the strong acid back bone that made this wine so well balanced.

This wine has a fantastic flavour intensity and outstanding acidity. On the nose it shows ripe apricot, mango notes and on the palette, it has a moderate level of sweetness with some classic Tokaji stony minerality which makes this wine such a good match with gently sweet deserts such as cottage cheese pancake or chestnut strudel 

25th Berliner Wine Trophy Gold – 2021

Hercegnő Late Harvest 2019

Sweet (50cl)

VITICULTURAL AND OENOLOGICAL INFORMATION:

Name of the vineyard:            Megyer,

Grape variety:                         100% Muscat Lunel

Maturation:                             6 months in steel tank           

Bottling date:                           Aug 2019

WINE CHARACTERISTICS:

Alcohol:           12.26 %

Sugar:              75.3 g / l

Acidity:            5.7 g / l

2019 has real potential to be also deemed as an outstanding vintage with wines showing finesse and capability for aging. The growing season was consistent with little in the way of wild temperature swings, heavy rains or drought and the vast majority of the grapes were allowed to reach full phenolic ripeness.

It is an infinitely fresh and charming, as it smells of blooming white flowers combined with intriguing mandarin and acacia. The finish is long and shows flavours of velvety honey and dried fruity finish.

It goes with matured cheese, but it is a must try with a traditional Hungarian Dobos cake!

30th Mundus Vini Silver - 2022

Hős Late Harvest 2019

Sweet (50cl)

VITICULTURAL AND OENOLOGICAL INFORMATION:

Name of the vineyard:            Megyer, Ciróka, Kriályhegy

Grape variety:                         100% Furmint

Maturation:                             18 months in Oak      

Bottling date:                           May 2021

WINE CHARACTERISTICS:

Alcohol:           13.50 %

Sugar:              102.3 g / l

Acidity:            7.78 g / l

2019 has real potential to be also deemed as an outstanding vintage with wines showing finesse and capability for aging. The growing season was consistent with little in the way of wild temperature swings, heavy rains or drought and the vast majority of the grapes were allowed to reach full phenolic ripeness.

This wine has a big warming mouthfeel and very elegant silky texture. On the nose and the palate, it has an intriguing complexity of ripe apricot, peach along with candied orange peel toasted bread crust and sweet spices.

  Foie gras, blue cheese or apricot pancake are all excellent matching companion to this wine.

Premium Tokaji Aszú 2016

Sweet (50cl)

VITICULTURAL AND OENOLOGICAL INFORMATION:

Name of the vineyard:            Megyer, Királyhegy, Ciróka

Grape variety:                         100% Furmint

Maturation:                             26 months in oak

Bottling date:                          Febuary 2019

WINE CHARACTERISTICS:

Alcohol:           9.2 %

Sugar:              244 g / l

Acidity:            12.7 g / l

2016 was our best vintage in the decade regarding Aszú wines. Small rains occurred mid-September and it ignited the botrytis development and prepared the vineyards for the long and warm autumn. Grapes were able to reach full phenolic ripens before noble rotting became dominant in the vineyards.

The wine has a fantastic intensity and complexity of flavours such as dried apricot, mango, marmalade, ginger, nutmeg and developed notes of butterscotch, caramel, forest floor and mushroom. All these sweet notes are supported with an extraordinary acidity that makes this wine so unique in the world of sweet wines.

This wine is drinking well along with foie gras, blue cheese, and last but not least can give an unparalleled experience with Cuban cigars.

• Decanter Platinum Medal - 2020

LOCATION The vines are located in the commune of La Haye Fouassière, on the slopes of the Sèvre Nantaise. 

TERROIR Light and stony soil composed of gneiss, schist, orthogneiss and amphibolites. 

IN THE VINEYARD Guyot pruning, trellised and grassed vines.

VINIFICATION Pneumatic pressing, press selection, settling and temperature control. 

AGEING 6 months maturing exclusively on fine lees with regular stirring. Bottled by us in the cellars. 

SERVING Serve at 11°C. 

TASTING NOTES Light yellow colour with green highlights. Intense and complex nose with floral (lime blossom) and fruity (white fruits, citrus fruits) notes. Rich, round and fresh on the palate, with a nice structure and developing a lingering finish on mineral notes.

FOOD PAIRING The Muscadet Sèvre et Maine sur lie is the perfect accompaniment to seafood, grilled fish and other shellfish. 

LOCATION This cuvée comes from parcels located in the heart of the Saumurois region and has been produced organically for more than ten years. 

TERROIR The vines cover 5 hectares, on a clay-limestone soil which sublimates the expression of Chenin blanc. The work in the vineyard is meticulous throughout the year.  

VINIFICATION Monitoring of ripeness by regular tasting of the grapes. Gentle pressing and light settling to preserve the aromatic potential. Traditional vinification with temperature control (17 to 19°C). 

AGEING Aged on fine lees during 4 months, bottled, then stored in our cellars at a depth of 25m, where the wine continues to age protected from light and temperature variations.

SERVING Served chilled (10-12°C)

TASTING NOTES Pale gold colour with silver highlights. Crisp and greedy nose with notes of white fruits (pear, vine peach), ripe fruits (pineapple) and a fine minerality. The attack is lively. The freshness is nicely counterbalanced by a volume and unctuousness in the mouth. The finish is crisp and lingers on sweet notes of vine peach.

FOOD PAIRING Perfect as an aperitif or with a salad, a platter of cold meats, fish terrines, poultry or even goat's cheese (Selles sur Cher, Chabichou etc).

The vineyard has been managed organically for about ten years. 

LOCATION This cuvée comes from parcels located in the commune of Montreuil Bellay, in the heart of the Saumur region. 

TERROIR The vines extend over 10 hectares, on a clay-limestone terroir that sublimates the expression of the Cabernet Franc.

AGEING Aged on fine lees for 4 months, bottled, then stored in our cellars at a depth of 25 m, where the wine continues to age protected from light and temperature variations.

SERVING Serve chilled (8-10°C) 

TASTING NOTES Pale pink colour with brilliant reflections. Elegant and fragrant nose with aromas of ripe strawberry and pink grapefruit. Gourmet palate, full of roundness with a soft and fruity finish.

FOOD PAIRING Serve as an aperitif, with cold meats, grilled meats (skewer of duck breast with mustard sauce), red fruit sorbets and fruit salads.

LOCATION The vines are located in Saint Cyr en bourg, an early terroir in the heart of the Saumur Champigny appellation, and have been managed organically for several years.

TERROIR The vines are planted on a clay-limestone soil.

IN THE VINEYARD The careful work in the vineyard throughout the year and the precise monitoring of the ripening process make it possible to sublimate the Cabernet franc grape variety and give this cuvée all its character. 

VINIFICATION Grapes harvested at full maturity after tasting the berries. 

AGEING Long maceration (20 days) with gentle extraction of the polyphenolic potential. Aged in our tufa galleries protected from light and temperature variations (6 to 8 months before bottling).

SERVING Decant. Serve at 14°C.

TASTING NOTES Dark ruby colour. Intense and open nose with intense notes of fresh red fruits (strawberry, cherry) and spices (black pepper). Clean, supple attack, with firm but well-coated tannins. Nice character. Elegant and persistent finish with fine liquorice notes.

FOOD PAIRING It goes well with traditional dishes (bourguignon, blanquette de veau), fish in sauce, grilled meats (beef tournedos, ribeye) and soft cheeses. 

Low-yielding vines: 1-1,5 kg. Manual harvest on 1 September was followed by gentle whole bunch pressing and spontaneous fermentation in steel tanks. 70% was aged on lees in steel tanks, while 30% was aged in 300 litre Zemplén Kádár oak barrels for 8-9 months. Bottled after assemblage in steel tanks. The estate’s typical dry wine is produced every year. It is a dry wine of mineral character with crisp acidity. Fresh, young, characterized by citrus, apple and almond flavours. Organic viticulture and winemaking.

Grapes: 80% Furmint, 20% Hárslevelű, Tokaj PDO

Residual Sugar: 2 g/l

Acid: 6.2 g/l

Alcohol: 14 v/v%

Volume: 0,75 l

Bottles produced: 4893

Low-yielding vines: 1-1,5 kg. Manual harvest in mid-September was followed by gentle whole-cluster pressing and spontaneous fermentation in steel tanks. The wine was then aged for 9 months in 500 litres of medium-smoked Kádár oak barrels from Zemplén. Cork closure. The winery’s first special selection from a single vineyard, Palota. Complex mouthfeel, exciting acid-sugar structure and minerality with a long finish. Organic viticulture and winemaking.

Grapes: 100% Furmint, Tokaj PDO

Residual Sugar: 6 g/l

Acid: 6.2 g/l

Alcohol: 13.5 v/v%

Volume: 0,75 l

Bottles produced: 600

Sweet Tokaj wine speciality for celebration, to finish a dinner or to

enjoy on its own as a dessert. Grape bunches containing “aszú”

berries (berries affected Botrytis, noble-rot) and healthy ones

were pressed gently in the traditional “Kossuth-press” (vertical

basket press). It was followed by a maceration during 48 hours.

Spontaneous fermentation. Aged in old and new 300 liters

Hungarian oak barrel during 18 months. Bottled in May 2019. Bottle aging since then.

Grapes: 90% Furmint, 10 % Hárslevelű, Tokaj PDO

Sugar: 143 g/l

Acid: 7.5 g/l

Alcohol: 11 v/v%

Volume: 0,375l

Bottles produced: 600 

Low-yielding vines: 1-1,5 kg. The botrytis-free, shrivelled grapes were harvested manually in mid/late October. Gentle whole bunch pressing and spontaneous fermentation in steel tanks. The whole quantity was matured in 300 litres of Zemplén Kádár oak barrels for 8 months. The 76 grams of residual sugar coupled with fresh acidity has resulted in a light, fruity everyday sweet wine. This late harvest wine is an attempt to show Tokaj’s potential for natural sweetness and lightness. Recommended on its own or as a lively pairing with a dessert. Organic viticulture and winemaking.

Grapes: 90% Furmint, 10% Hárslevelű, Tokaj PDO

Sugar: 76 g/l

Acid: 6 g/l

Alcohol: 12 v/v%

Volume: 0,75 l

Bottles produced: 2642

THE STORY De Chanceny is emblematic of our know-how in producing fine, sparkling Loire wines according to the Méthode Traditionnelle, developed since 1957.

TERROIR Our Vouvray "Excellence" cuvée is made from grapes grown in vineyards located on a limestone plateau, overlooking the Loire River. The Chenin Blanc grapes, harvested with great care, sublimated by the chalk terroir and aged in our tufa cellars for over two years express their quality in a lovely aromatic complexity and unusual elegance.

VINIFICATION Gentle pressing, and cool fermentation (18°C) ensure that all the aromas are preserved. Second fermentation in bottle of a selection of the best wines, according to the Méthode Traditionnelle.

AGEING The bottles are stored horizontally on wooden laths in our tufa cellars for a minimum of 24 months before disgorging, to develop an incomparably fine bead.

SERVING Enjoy chilled (8-10°C).

TASTING NOTES Light gold colour with fine and elegant bubbles.  The nose opens with notes of dried fruit, hazelnut and then candied lemon. A light toasted and grilled touch coats the whole. The attack is ample and enveloped with a nice and gentle evolution. Beautiful aromatic persistence on brioche notes.

FOOD PAIRING To be enjoyed chilled (8-10°C) from aperitif to dessert, accompanied by a sea bream and its lemon sauce or a caramelised apple tart.

SITUATION The Lieu-dit is a group of small parcels of unique vines.  Because of its territorial, cadastral and historical unity, it constitutes a unique terroir...  The alchemy between its soil, its relief, its orientation, its climate and its grape variety, gives birth to Protected Designation of Origin wines of exceptional typicity and style. The respect of the terroir combined with the know-how of passionate winegrowers allows the best wines to be extracted.

THE STORY 

In the 4th century, the birth of the vineyard is linked to the foundation of the monastery of Marmoutier by Saint Martin in 372. In the 14th century, some of the Vouvray vintages belonged to the French crown and featured prominently at the king's table.

The Chenin blanc grape variety, also known as Pineau de la Loire, originates from the Loire Valley and was called "plant d'Anjou" around the 10th century. It was Rabelais who popularised its current name in the 16th century.

History: A legacy of the past, the "Fosses d'Hareng" locality has its own history which is forever attached to it. The origin of the locality comes from a joke made by vineyard workers. When it was very cold, in this small valley with gentle slopes, the rows of frozen vines, stripped of their leaves, reminded them of the skeleton of a "pesquid". Remembering that in the Middle Ages, in their region, during Lent, people ate herring, the only fish allowed because it was not fatty, they named this place: "Les Fosses d'Hareng".

LOCATION The Lieu-dit "Les Fosses d'Hareng" is located in Vouvray, a commune in the Loire Valley which is a UNESCO World Heritage Site.

TERROIR The plots are situated in the hollow of a valley and face east-west. On the edge of the valleys, the climate is temperate and the soil warms up quickly under the oceanic influence that penetrates to the heart of the vineyard. The perruche soil is rich in siliceous elements (pebbles) on the surface and in the soil. It has a sandy-clay texture on a limestone parent rock. This combination brings fruitiness and roundness to the wine. Total surface area of the plots: 6.3 ha

IN THE VINEYARD La récolte débute après contrôle de maturité et de l’état sanitaire des raisins début octobre.Utilisation de méthodes prophylactiques (ébourgeonnage, effeuillage) afin de favoriser l’aération naturelle des souches et de réguler la charge ; puis, de culture raisonnée afin de permettre une lutte la plus naturelle contre les maladies cryptogamiques.

VINIFICATION 

- Pneumatic pressing with separation of the first drained juice.  - Cold settling for 24 hours. - Vinification at low temperature to favour the finesse of the aromas.  - The alcoholic fermentation is stopped by cold mutage to preserve residual sugars. 

AGEING Racking and maturing on fine lees for about 6 months before bottling.

SERVING Serve between 10-12°C.

TASTING NOTES Straw yellow colour. This semi-dry wine has an intense and complex nose, combining lime blossom, citrus fruits (grapefruit, lemon) and ripe fruits (pineapple).  Lively attack. Voluminous, rich mouth, marked by notes of candied fruits. The slightly acidic finish reinforces the impression of freshness.

FOOD PAIRING This semi-dry wine goes very well with aperitifs, local charcuterie, roast poultry or poultry in sauce such as duck with peaches, blue-veined cheeses and goat's cheeses, sour tarts (apricot, lemon).

The Lieu-dit is a group of small parcels of unique vines.  Because of its territorial, cadastral and historical unity, it constitutes a unique terroir...  The alchemy between its soil, its relief, its orientation, its climate and its grape variety, gives birth to Protected Designation of Origin wines of exceptional typicity and style. The respect of the terroir combined with the know-how of passionate winegrowers allows the best wines to be extracted.

THE STORY This 100% Chenin Blanc grape variety is also called Pineau de la Loire. It originates from the Loire Valley, and was called "Plant d'Anjou" around the 10th century. It was Rabelais who popularised its current name in the 16th century. A legacy of the past, the place called "Les Pouches" has its own history which is forever attached to it.

Near the hamlet of Méron, on the banks of the Thouet, the plots of Les Pouches have been growing since the Middle Ages not far from the walls of Montreuil-Bellay. A fortified town, topped by a castle, Montreuil-Bellay is still the last walled town in Anjou. The Lieu-Dit "Les Pouches" is closely linked to the history of the town and its castle. Indeed, its rock was exploited for the construction of the castle and its vineyard, for centuries, provided the peasants of the town with work to feed themselves and offered the richest a succulent beverage. Its wine, with its timeless reputation, is a testimony to the past and an heir to this exceptional terroir.

LOCATION The hamlet "Les Pouches" is located in the commune of Montreuil-Bellay at the gateway to Anjou, Touraine and Poitou, a place of convergence, where tile and slate, wheat land and the vineyards of the Saumur region meet.

TERROIR The "Pouches" terroir is composed of a shallow soil of clayey-silty sands. In places, from the slopes of the Méron to the Loudunais fault, various limestone rocks come to light. These are very hard limestones, such as the lumpy white limestone of the Bathonian containing banks of blue-sky flint, which are used for stonework in camber. These elements allow for good soil drainage and a good potential for earliness. The plots of this hamlet are on a gentle slope, on an open landscape with a north-west/south-east exposure. Near to the Loire, on the plain, the climate is temperate oceanic. Total surface area of the plots: 8 ha

VINIFICATION The harvest begins after checking the ripeness and health of the grapes. - Destemming and pneumatic pressing. - Cold settling for 24 hours.  - Vinification at low temperature (17 to 19°C).

AGEING 

- Racking and maturing on fine lees for 3 to 4 months.  - Bottling, then storage in our cellars at a depth of 25 m.  - Isolated in a gallery, the wine continues its maturation protected from light and temperature variations.

SERVING Serving temperature: 10-12°C.

TASTING NOTES Pale gold colour with green highlights. Open, intense and expressive nose, with aromas of white fruit and citrus (grapefruit), enhanced by a floral note (lime). Round attack, lively point. Delicious mouthfeel with white fruits (vine peach). Aromatic persistence. Smooth finish, with a good freshness.

FOOD PAIRING This wine is a good accompaniment to fish in cream sauce, but also to Asian cuisine, fresh goat's cheese or our special recipe: roast duck with peaches. It is also an ideal aperitif wine.

The Lieu-dit is a group of small parcels of unique vines.  Because of its territorial, cadastral and historical unity, it constitutes a unique terroir...  The alchemy between its soil, its relief, its orientation, its climate and its grape variety, gives birth to Protected Designation of Origin wines of exceptional typicity and style. The respect of the terroir combined with the know-how of passionate winegrowers allows the best wines to be extracted.

THE STORY A legacy of the past, the place known as "La Mouraude" has its own history which is forever attached to it. La Mouraude is situated to the north of Montreuil-Bellay, near the mills, on the site of the old village of Saint Hilaire le Doyen. We do not know the exact date of the destruction of the old village, but it was in 1841 that it became part of Montreuil Bellay. We still have an anecdote from the wine-growing past of this village, which is only witnessed today by the grape wells and the dug out cellars. "It is said that every year at Pentecost, following disputes with the lord, one of the winegrowers of the Priory was taken for a ride on a donkey and thrown into the pond. In compensation, he was to be treated to a ghoul of the monks' best wine."

LOCATION The Lieu-dit "La Mouraude" is located to the north of Montreuil-Bellay, near the old mills.

TERROIR The plots of this Lieu-dit extend on a gentle south-facing slope facing Montreuil-Bellay. Developed on ancient alluvial deposits (rolled pebbles, quartz, flint, etc.) or heavy clay, this brown silty soil with little leaching heats up quickly and contributes to a good precocity. This Lieu-dit is regularly harvested first. The climate is temperate oceanic, but the hills of the Saumurois slow down the western winds and the plots farthest from the Loire, like those of "La Mouraude", are subject to a semi-continental influence. Total surface area of the plots: 9.5 ha

IN THE VINEYARD Use of prophylactic methods (disbudding, leaf removal) in order to favour the natural aeration of the stocks and to regulate the load; then, of reasoned cultivation in order to allow the most natural fight against cryptogamic diseases.

VINIFICATION The harvest begins after checking the ripeness and health of the grapes at the beginning of October. - Total de-stemming of the harvest. - Fermentation in stainless steel vats thermo-regulated at 28°C.  - Light daily pumping over during the first third of the alcoholic fermentation, as well as a short maceration to extract the full potential of the grapes.  - Malolactic fermentation in our cellars at a depth of 25 m.

AGEING Isolated in one of the galleries, the wine continues its maturation in a quiet environment, protected from light and temperature variations for 6 to 10 months before bottling.

SERVING Serve between 12-14°C.

TASTING NOTES Ruby colour with good intensity. Open, greedy nose, combining notes of fresh red fruit (redcurrant, raspberry) and black fruit (blackcurrant, blackberry). A touch of spice.  Supple attack. Fruity and well-balanced on the palate, with good volume and silky tannins. Fresh finish with a nice impression of sweetness.

FOOD PAIRING This wine will be particularly appreciated with red meat. Its substance and pepper notes also make it a good match for dishes in sauce, coq au vin or bourguignon, or estouffade à la provençale.

THE STORY  A lieu-dit, or named place, encompasses a group of small plots of vines. It comprises a unique terroir defined by its territorial, cadastral and historic unity. The alchemy between the soil, topography, climate, and grape variety results in appellation contrôlée wines with a unique profile and outstanding quality. Respect for the terroir combined with the expertise of winegrowers who love what they do produces superb wines.

LOCATION  A lieu-dit, or named place, encompasses a group of small plots of vines. It comprises a unique terroir defined by its territorial, cadastral and historic unity. The alchemy between the soil, topography, climate, and grape variety results in appellation contrôlée wines with a unique profile and outstanding quality. Respect for the terroir combined with the expertise of winegrowers who love what they do produces superb wines.

VINIFICATION The grapes are destemmed and put into a pneumatic winepress. Cold settling of the must for 24 hours. Cold fermentation (17-19°C). After bottling, the wine is stored in our 25-metre-deep cellars where it ages away from light and variations in temperature.

AGEING Aged on the lees for 7 months with regular bâtonnage (stirring) that keeps them in suspension while adding roundness and volume.

SERVING Serve well-chilled (10-12°C). 

TASTING NOTES Straw-yellow colour with green highlights.  Forward, intense bouquet of white fruit (peach) and citrus (lime), with menthol nuances. Starts off round and smooth, going into a long, lively aftertaste with a mineral component. Altogether expressive, fluid, and well-structured.

FOOD PAIRING This wine goes perfectly with monkfish on a bed of leeks, as well as Asian cuisine, salads, and fresh goat's cheese.  It is quite nice as an aperitif too.

The Lieu-dit is a group of small parcels of unique vines.  Because of its territorial, cadastral and historical unity, it constitutes a unique terroir...  The alchemy between its soil, its relief, its orientation, its climate and its grape variety, gives rise to Protected Designation of Origin wines of exceptional typicity and style. The respect of the terroir combined with the know-how of passionate winegrowers allows the best wines to be extracted.

THE STORY A legacy of the past, the "Clos de Pérou" vineyard has a history that is forever attached to it. The history of this place depends on that of the village of Turquant which lived essentially from wine growing until 1880, when phylloxera destroyed the vineyard. The vine was replanted with rootstock but it took about ten years for it to return to its former glory. In order to survive, the winegrowers needed a complementary activity, so they invented the "pomme tapée". By taking the ferry, they went to get the fresh apples north of the Loire and prepared them in the underground ovens of the village.  Today, only one craftsman makes the "pomme tapée", but the vine still provides a living for many passionate winegrowers.

LOCATION Surrounded by high walls, the Clos de Pérou is located near the village of Turquant, on the edge of a plateau, on the steep cliff that borders the left bank of the Loire (altitude between 50 and 75 metres).

TERROIR This Lieu-dit is only developed on tuffeau stone (upper Turonian chalk). The soils developed are mostly deep, clayey. There is a significant area of thin soil where the chalk is usually less than 60 cm deep and provides a moderate but relatively constant supply of water, which is conducive to quality viticulture. The parcel benefits from a wide opening onto the Loire, and the Atlantic influences coming up the valley are clearly felt. The microclimate is mild and temperate. Total surface area of the parcels: 5 ha

IN THE VINEYARD In the middle of an area with a temperate oceanic climate, the Saumur Champigny PDO zone has a particularly hot microclimate in summer, hence the name of this appellation which comes from the Latin "campus igni" or field of fire. The use of prophylactic methods (disbudding, leaf removal) in order to favour the natural aeration of the stocks and to regulate the load; then, of reasoned cultivation in order to allow the most natural fight against cryptogamic diseases.

VINIFICATION The harvest begins after checking the ripeness and health of the grapes. - Total de-stemming of the harvest. - Fermentation in thermo-regulated stainless steel vats, between 26 and 28°C.  - Light daily pumping over during the first third of the alcoholic fermentation, as well as a fairly long maceration to extract the full potential of the grapes.  - Malolactic fermentation in our cellars at a depth of 25 m.

AGEING Isolated in one of the galleries, the wine continues its maturation in a quiet environment, protected from light and temperature variations for 6 to 10 months before bottling.

SERVING Enjoy this wine slightly chilled (12 to 14°C).

TASTING NOTES Deep ruby colour with purple tints. Open nose, with notes of spices (black pepper), dried fruit (almond) and black fruit (cherry). Frank attack. Powerful palate with coated tannins. Persistent finish with liquorice notes.

FOOD PAIRING Enjoy this wine with grilled, roasted or stewed meats such as beef cheek with beer.

The hamlet is a group of small parcels of unique vines. Due to its territorial, cadastral and historical unity, it constitutes a unique terroir... 

THE STORY A legacy of the past, the hamlet "Les Poyeux" has a history that is forever attached to it. Mentioned as early as 1802, among the first growths of the Saumur region, the hamlet  "Les Poyeux" is considered as a reference terroir: "the gold mine". 

LOCATION The hamlet "Les Poyeux" belongs to the commune of Chacé, a small village located in the Saumur region. This hamlet is one of the most renowned areas in the region for the production of AOP Saumur Champigny, whose wines are characterised by a unique smoothness and concentration.

TERROIR The hamlet "Les Poyeux" is mainly developed on tuffeau stone (sandy-glaucous chalk from the Middle Turonian). The soils are mostly shallow. The soft chalk is usually less than 60 cm deep and provides a moderate but relatively constant water supply, which is conducive to quality winegrowing. 

IN THE VINEYARD Use of prophylactic methods (disbudding, leaf removal) in order to favour the natural aeration of the stocks and to regulate the load; then, of reasoned cultivation in order to allow the most natural fight against cryptogamic diseases.

VINIFICATION The harvest begins after checking the ripeness and health of the grapes at the beginning of October.

AGEING Isolated in one of the galleries, the wine continues its maturation in a quiet environment, protected from light and temperature variations for 6 to 10 months before bottling.

SERVING Serving temperature: 12-14°C.

TASTING NOTES Very intense black colour with purple tints. Elegant nose offering a wide range of aromas from fresh red fruits (raspberry) to ripe black fruits (blackcurrant, blackberry). A hint of empyreumatic (toasted) and spicy (grey pepper) aromas. The attack is supple. Fleshy mouth, structured by coated tannins.  Nice volume. Fresh finish (fresh mint), with character.

FOOD PAIRING This wine will be particularly appreciated with grilled or roasted red meats, roast poultry dishes in sauce (turkey with chanterelles) or leg of lamb.

Pure Olaszrizling full of minerality, quince and almond notes on the palate.

So far, it is the only wine of this variety we have. It was harvested from the west side of Somló, from the chapel of St. Ilona. It has only been aged in tanks. It is austere, with good acidity and elegance.

This is the first sparkling wine in the history of Tokaj-Hétszőlő Vineyards. It comes from the 2019 vintage, and was made from Furmint grape variety. The disgorgement took place after one year of bottle aging. It is an elegant, complex wine with nice acidity. Cheers!

TERROIR Situated on plots of land at an altitude of between 50 and 105 metres, and on hard Jurassic limestone soils, the vineyard of the "Ecclesia" cuvée is one of the best terroirs of this Saumur Puy Notre Dame appellation. The fine selection of grapes by berry tasting and the specific terroir of this cuvée give it structure, power and elegance.

VINIFICATION Selection of grapes in the vineyard by berry tasting. Traditional vinification. Destemming of the harvest, long maceration and gentle extraction. 

SERVING Serve between 14-16°C. 

TASTING NOTES Deep colour with purple tints. This wine has a powerful, complex nose, dominated by notes of black fruit (cherry, blackcurrant, blackberry), chocolate and spices. The palate is fleshy and powerful, opening with firm, coated tannins. Persistent finish with notes of kirch cherry.

FOOD PAIRING It goes well with fish in sauce, roasted poultry, grilled meat and red meat.

The Lieu-dit is a group of small parcels of unique vines.  Because of its territorial, cadastral and historical unity, it constitutes a unique terroir...  The alchemy between its soil, its relief, its orientation, its climate and its grape variety, gives birth to Appellation d'Origine Contrôlée wines of exceptional typicity and style. The respect of the terroir combined with the know-how of passionate winegrowers allows the best wines to be extracted.

THE STORY A legacy of the past, the Lieu-Dit "Beauregard" has its own history that is forever attached to it. The Lieu-dit "Beauregard" is located in the commune of Restigné in the heart of the Bourgueil appellation. Vines have been planted here since Roman times, but its reputation is linked to that of Bourgueil Abbey, founded around 990 by Benedictine monks who, under the leadership of Abbot Baudry, knew how to extract the quintessence of their vines.

LOCATION The Lieu-dit "Beauregard" is part of the commune of Restigné. It is located near an ancient road: "le grand chemin", which linked Touraine to the Ocean, via Anjou. 

TERROIR The plots of land of the Lieu-dit "Beauregard" are located in a small valley with a slight slope. The vines, facing south, benefit from maximum sunshine. The Loire valley is about ten kilometres wide and was, a long time ago, a vast estuary covered by the sea. This results in a variety of soils.  In the "Beauregard" area, the subsoil is clayey and relatively deep. On the surface, this soil contains a large quantity of small flints, gravels and pebbles: the gravels (ancient alluvium of the Loire) on a sandy horizon. This terroir allows the vines to establish themselves well thanks to the characteristics of its subsoil and favours rapid warming of the vines thanks to its surface composition. The vines therefore show good precocity.  The climate is temperate. On the edges of the valleys, the soil heats up quickly under the oceanic influence which penetrates to the heart of the vineyard. Total surface area of the plots: 3 ha

IN THE VINEYARD Use of prophylactic methods (disbudding, leaf removal) in order to favour the natural aeration of the stocks and to regulate the load; then, of reasoned cultivation in order to allow the most natural fight against cryptogamic diseases.

VINIFICATION The harvest begins after checking the ripeness and health of the grapes on October 10th. - Total de-stemming of the harvest. - Fermentation in thermo-regulated stainless steel vats at 25°C.  - Daily light pumping over and punching down of the cap allow a good extraction of the polyphenolic potential. Long maceration (15 days).

AGEING After malolactic fermentation, the wines continue to mature in the coolness of our ageing cellar.

SERVING Serving temperature: 12-14°C.

TASTING NOTES Intense ruby colour. Very expressive and complex nose combining aromas of ripe red fruit (cherry), black fruit (blackcurrant, blackberry), violet and pepper. Ample and supple attack. Well-balanced palate with a nice tannic structure. Persistent finish on the fruit.

FOOD PAIRING This red wine is the ideal companion for grilled or roasted red meat, small game dishes, roast poultry in sauce such as turkey with cranberries. 

The Lieu-dit is a group of small parcels of unique vines.  Because of its territorial, cadastral and historical unity, it constitutes a unique terroir...  The alchemy between its soil, its relief, its orientation, its climate and its grape variety, gives birth to Protected Designation of Origin wines of exceptional typicity and style. The respect of the terroir combined with the know-how of passionate winegrowers allows the best wines to be extracted.

THE STORY 

In the 4th century, the birth of the vineyard is linked to the foundation of the monastery of Marmoutier by Saint Martin in 372. In the 14th century, some of the Vouvray vintages belonged to the French crown and featured prominently at the king's table.

The Chenin blanc grape variety, also known as Pineau de la Loire, originates from the Loire Valley and was called "plant d'Anjou" around the 10th century. It was Rabelais who popularised its current name in the 16th century.

History: A legacy of the past, the "Fosses d'Hareng" locality has its own history which is forever attached to it. The origin of the locality comes from a joke made by vineyard workers. When it was very cold, in this small valley with gentle slopes, the rows of frozen vines, stripped of their leaves, reminded them of the skeleton of a "pesquid". Remembering that in the Middle Ages, in their region, during Lent, people ate herring, the only fish allowed because it was not fatty, they named this place: "Les Fosses d'Hareng".

LOCATION The Lieu-dit "Les Fosses d'Hareng" is located in Vouvray, a commune in the Loire Valley which is a UNESCO World Heritage Site.

TERROIR The plots are situated in the hollow of a valley and face east-west. On the edge of the valleys, the climate is temperate and the soil warms up quickly under the oceanic influence that penetrates to the heart of the vineyard. The perruche soil is rich in siliceous elements (pebbles) on the surface and in the soil. It has a sandy-clay texture on a limestone parent rock. This combination brings fruitiness and roundness to the wine. Total surface area of the plots: 6.3 ha

IN THE VINEYARD La récolte débute après contrôle de maturité et de l’état sanitaire des raisins début octobre.Utilisation de méthodes prophylactiques (ébourgeonnage, effeuillage) afin de favoriser l’aération naturelle des souches et de réguler la charge ; puis, de culture raisonnée afin de permettre une lutte la plus naturelle contre les maladies cryptogamiques.

VINIFICATION 

- Pneumatic pressing with separation of the first drained juice.  - Cold settling for 24 hours. - Vinification at low temperature to favour the finesse of the aromas.  - The alcoholic fermentation is stopped by cold mutage to preserve residual sugars. 

AGEING Racking and maturing on fine lees for about 6 months before bottling.

SERVING Serve between 10-12°C.

TASTING NOTES Straw yellow colour. This semi-dry wine has an intense and complex nose, combining lime blossom, citrus fruits (grapefruit, lemon) and ripe fruits (pineapple).  Lively attack. Voluminous, rich mouth, marked by notes of candied fruits. The slightly acidic finish reinforces the impression of freshness.

FOOD PAIRING This semi-dry wine goes very well with aperitifs, local charcuterie, roast poultry or poultry in sauce such as duck with peaches, blue-veined cheeses and goat's cheeses, sour tarts (apricot, lemon).

THE STORY Hugues Brochard, who represents the fourth generation of winegrowers on the domaine, works his vineyards with great pride and character.  At the start of the 2000s, the diversity ad dispositions of the soils of the Nantes wine region led to the emergence of the concept of Muscadet as an expression of the excellence of the terroir. Today, the INAO recognises the Clisson cru. "La Petite Venise", which sits on a granite fault of the old Armorican massif. 

LOCATION The vines grow on the south-facing slopes of the Sèvre and Maine rivers in the commune of Maisdon sur Sèvre on the southernmost part of Armorican Massif. 

TERROIR The Cru Clisson's vines are over 40 years old. This plot of vines, covering an area of one hectare, thrives in a soil of clay combined with smooth pebbles on a granite beddrock, whose good drainage qualities endow the wine with superb minerality. 

VINIFICATION The grapes of natural richness, picked by hand, undergo a traditionnal vinification process. 

AGEING At least two years' ageing on the lees helps make this an outstanding wine combining aromatic complexity, fleshiness and elegance. 

SERVING Serve lightly chilled (12-13°C).  Decant two hours before drinking to better appreciate the aromas. 

TASTING NOTES Golden hue. Complex nose with a blend of candied citrus fruit, yellow-fleshed (greengages), pastry and empyreumatic notes (smoky). Lovely minerality. Distinctive on the palate which shows a lovely balance of acidity and fat. Fleshy and long-lingering on the mid-palate with a mouth-watering, saline finish. 

FOOD PAIRING Enjoy with fish in a sauce (pike-perch with white butter) or grilled fish (sea bass), sea scallops with leeks, white meats, mature cheeses (Beaufort, Swiss Gruyère). 

Let's take advantage of this stopover to linger in the Saumur region and discover an exceptional Saumur Champigny. Guillaume Le Lay cultivates 4 hectares of vines in a closed area surrounded by tufa walls which protect the wine from the east winds and allow the grapes to ripen very well. The wine is matured in barrels in underground cellars 25 metres below ground level, resulting in a concentrated, rich and complex wine.

THE STORY The wines of these properties, marked by the tradition and authenticity of their production, are the ambassadors of their appellations.

LOCATION Located in the south of the Loire, within 3 different Clos (Clos de la Varenne, Clos Dovalle and Clos de la Crilloire), the vineyard is situated in the commune of Bellevigne-les-Châteaux and Brezé.

TERROIR Château du Bellay is made from 50 year old vines. They grow on a clay-limestone soil. The excellent potential of these most beautiful plots allows a beautiful maturation of the grapes.

VINIFICATION Selection of the best plots. Control of the maturity. Tasting of the grapes. The grapes are carefully picked on a sorting table. Fermentation in temperature-controlled stainless steel vats (22°C), long maceration of 30 days with gentle extraction of polyphenols.

AGEING Aged for 12 months in French oak barrels, in galleries dug in limestone tuff, protected from light and temperature variations. Then bottled and aged for a further 12 months.

SERVING Serve at room temperature (16°C).

TASTING NOTES Dark red colour. The nose seduces with its aromas of black fruits, truffles and hazelnuts, with delicate notes of roasting. On the palate, this red wine is harmonious and well balanced with silky tannins. Elegant and long finish with hints of chocolate.

FOOD PAIRING This lovely Cabernet Franc wine is a delight with grilled and roasted meats, fish or mature cheeses.

THE STORY Maître Cornélius is the name of a book written by Honoré de Balzac in 1831, in which the wine of Bourgueil is praised. Balzac is one of the most famous French authors from the first part of the 19th century.  Novelist, playwright, literary critic, art critic, essayist, journalist, and printer, he left behind one of the most impressive series of novels ever written in French.

TERROIR The Cuvée Cornélius 1831 is made from superb hundred years-old vines on tuffeau. The wine is carefully aged in oak barrels. This Bourgueil is full of fruit, with liquorice flavours and a solid structure.

VINIFICATION Traditional winemaking and long (3 weeks) maceration with gentle pigeage (punching down the cap).  

AGEING Aged for 12 months in oak barrels.  

TASTING NOTES Dark colour with purplish highlights.  Nose of spice, caraway seed, black pepper and mint along with stewed fruit, fruit in brandy, and subtle toasty nuances. Warm and generous on the palate with forest floor and violet flavours balanced by rich, characterful tannin. Fresh finish with liquorice overtones. 

FOOD PAIRING Served at cool room temperature (14-16°C) with beef cheek, venison fillet, wild boar casserole, tajines, etc.

Let's get back on the road and cross the Loire. A few kilometres further south is Chinon and its royal fortress. Overlooking the town is a magnificent five-hectare vineyard surrounded by white tufa stone walls. The old vines grow on a sandy and crumbly limestone soil that allows the soil to warm up quickly and the grapes to ripen very well. Clos de la Lysardière is an intense, powerful and fruity wine.

LOCATION Magnificent five-hectare vineyard overlooking the town of Chinon and set in white tufa stone walls. 

TERROIR Its terroir (sandy soil on crumbly limestone) allows a very rapid warming of the soil and favours a very high maturity of the grapes. The old vines are selected on the plateau at the top of the hillside, overlooking the Vienne, on a beautiful southern exposure. The intense fruitiness and smooth tannins are powerful enough to stand up to a pie or well-prepared small game. A gourmet nugget in the land of Rabelais.

VINIFICATION Careful harvesting of grapes picked at very good maturity. Traditional vinification with moderate extraction of tannins. Pumping over at the beginning of fermentation.

AGEING Aged for eight months using oxygen to gently open the wine and round out the tannins before bottling.

SERVING Served at room temperature (14-16°C).

TASTING NOTES Dark colour with purple tints. The powerful nose seduces with its notes of juicy black fruits (blackcurrant, cherry, blackberry), cooked fruits (plum), tobacco and spices (black pepper). The palate is ample, structured and full of flesh, balanced by its robust tannins. Powerful black cherry finish.

FOOD PAIRING To be served with fish in sauce (pike-perch or lamprey), grilled meats (beef ribs, mitts, rack of lamb), small game (hare à la royale).

Our journey now continues in Touraine and more exactly in Vouvray. The Vobridius cuvée refers to the first name given to the commune, which appears in writings from the end of the 8th century. The result of the collaboration between two passionate winegrowers, Philippe Brisebarre and Laurent Kraft, this Chenin blanc was developed to reflect the expression of the Vouvray terroir as faithfully as possible. 

LOCATION A cuvée composed of the association of three superb plots located on the plateau of the commune of Vouvray. These vines are known for their ability to over-ripen and produce naturally rich grapes.

In THE VINEYARD Harvest with ripe and candied fruit profiles.

VINIFICATION Skin maceration to extract all the aromatic potential of the grapes. Traditional fermentation (between 18 and 20°C).

AGEING Aged in oak barrels for one year, with regular resuspension of the lees. Bottled in September. 

SERVING Serve at 12°C.

TASTING NOTES Golden colour. Complex nose combining ripe yellow fruits (quetsche) and empyreumatic notes (brioche, caramel). The palate is persistent, ample and structured, carried by a harmonious balance of acid and fat. Persistent finish with spicy notes (sweet vanilla).

FOOD PAIRING To accompany river fish (pike-perch), poulard with cream sauce, Beuchelle à la tourangelle (sweetbreads, kidney, cream mushrooms), andouillettes au feu de bois or mature goat cheese. 

Let's get off the beaten track and take the side roads to venture to Vendôme. Along the Loir, Nicolas Parmentier, a committed winemaker, perpetuates the tradition of Pineau d'Aunis, specific to the Vendôme region. Made from this confidential grape variety, the Grillé d'Aunis cuvée is distinguished by its originality and generosity. A little nugget to discover.

LOCATION The slopes exposed to the rising sun, on the banks of the Loir, allow for good precocity. The plots of land that are more than 50 years old are protected from the north and benefit from a favourable microclimate thanks to the Loir.

TERROIR The soil, composed of clay (20%), has a large quantity of small pink flints on the surface and rests on a Turonian limestone parent rock. This soil provides a good water supply and good drainage.

VINIFICATION Vinification in 1000l vats, vatting time of more than 14 days, at a controlled temperature of 22°C; traditional hand punching of the cap for ideal extraction, vinification of pure Pineau d'Aunis grapes.

SERVING Serve at room temperature, 14-16°C.

TASTING NOTES Intense red colour, clear and brilliant. Nose: a fresh bouquet, exalting aromas of strawberry and black berries, a spicy, slightly liquorice background, with a hint of roasted notes and black pepper. Palate: The mouth is round and warm. The tannins are silky and smooth, with a hint of redcurrant, spice, ginger and black pepper on the finish. Well balanced with a fresh attack.

FOOD PAIRING Wine to be enjoyed with cold meats, pork ribs, rabbit with olives, seven-hour leg of lamb or mature goat's cheese.