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Corinne Perchaud Chablis is 100 percent Chardonnay.

A classic Chablis with aromas of ripe white fruits and a taste of rich minerals.

The Vineyards The plots are in Chablis located predominantly on the village of Fleys, but also on the common Chichée and Fontenay, their total area is 13 hectares. They are mostly north and north-west oriented. The ground floor is Kimmeridgian marl consisting clay and limestone. The oldest of of the vines is 35 years. Winemaking After a slight settling, the juice is put in stainless tanks to achieve its fermentation both alcoholic and malolactic. Ther is a long aging on lees to refine the flavors and develop complex flavors. If necessary, we make a collage of Bentonite to remove proteins and a passing cold which eliminates tartar crystals. Then we perform a tangential filtration method friendly to the wine. The wine is bottles between 14 and 21 months after the harvest.  

Pairs well with Oysters or shellfish and Sole Meunière.

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.

Corne Loup Lirac Blanc is made from 40% Grenache Blanc, 35% Viognier and 25% Marsanne

No Oak

The wine boasts a light yellow and brilliant color, fine floral and fruity notes. It is fat, ample and powerful in the mouth with a lot of freshness.

Corne Loup Lirac Blanc is made from 40% Grenache Blanc, 35% Viognier and 25% Marsanne

No Oak
The wine boasts a light yellow and brilliant color, fine floral and fruity notes. It is fat, ample and powerful in the mouth with a lot of freshness.

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

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

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

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

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

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

Review:

 "Almost garnet-hued in the glass, this plum-scented, Grenache-dominant blend offers all the blackberry and blueberry richness of a red wine with the freshness and thirst-quenching quaffability of a rosé. Accented by spikes of burnt caramel, granite and smoke, it's an elegant, satisfying and dry wine that drinks well anytime of the year. - ANNA LEE C. IIJIMA"

 - Wine Enthusiast (September 2021), 91 pts

Chateau Crabitey Graves Blanc is made from 70% Sauvignon Blanc and 30% Semillon.

The finish is long and distinguishes itself by nice and light woody and citrus fruit aromas.In the mouth, the wine is fully developed and complex, with a nice volume as well as a light acidity for the freshness. Its nose is fine and complex - even lemony with its pomelo scent - with some smoky notes. Chateau Crabitey Graves Blanc displays a fine, light yellow color and a nice brilliance. 

Pairs with bisque, smoked fish, roasted chicken and vegetables with fresh herbs

 Review:

"Fresh, pretty nose of gooseberries, lime zest, lemon and green apple. Light to medium body with sharp acidity. Tangy and citrusy. 70% sauvignon blanc and 30% semillon. Vegan. Drink now."

- James Suckling (January 2022) 90 pts

Croix Senaillet Macon-Davaye is 100 percent Chardonnay.

Pale brilliant yellow color. Fresh nose of citrus fruits (lemon, grapefruit). Mineral and salty notes on the palate. Fresh, supple and harmonious in the mouth.

Produced from 7 different parcels of vines spread over 3.77 hectares, planted on clay and limestone based soils. Average age of the vine is 28 years. Careful vinification. Minimal intervention in the vinification process. Modern equipment (pneumatic press, thermo-regulated tanks). Each parcel is harvested at full maturity. Destemming, slow press, slow fermentation, malolactic fermentation, aging on the lees.

Excellent as an aperitif and pairs well with grilled fish and Asian food.

Croix Senaillet Saint Veran is made from 100 percent unoaked Chardonnay.

Fresh and fruity with floral, peach and citrus fruit aromas followed by mineral notes. Mineral, citrus and honey flavors. Rich and luscious palate with a long finish.

Produced from a selection of 40 parcels spread over 17 hectares. Some of the parcels include: Maillettes, Bergades, Poncétys, Terres noires, Pommards, Chênes, Surigny, Prâgnes, Bruyère, Chailloux, etc Average age of the vines is 45 years. The soil is made of clay and limestone. South, southeastern exposure - a few plateaux. Careful vinification. Minimal intervention in the vinification process. Modern equipment (pneumatic press, thermo-regulated tanks). Each parcel is harvested at full maturity. Destemming, slow press, slow fermentation, malolactic fermentation, aging on the lees.

“1752” is the name of the Damilano Barolo Cannubi Riserva, in honor of the year in which the historic bottle was first marked “Cannubi”. It still exists today perfectly conserved by the Manzone family in Bra, close to Barolo. The bottle is clearly marked as being of “1752” vintage, indicating that Cannubi historically precedes Barolo. 

About the Vineyard:

The Cannubi Cru is in found within one of the 6 core zones which comprise a UNESCO heritage site in Italy. A mixture of Tortonian and Helvetian calcareous marl gives the grapes intense aromas of cherry, plum and tobacco, rose and violet in sequence. Its low potassium and high calcium/magnesium content offer the wine a fine and polished touch. The vineyard is located at about 270 m. a.s.l. and has a south-east sun exposure. Barolo Riserva Cannubi 1752  It is a small plot of about 2 hectares of Nebbiolo vines, currently between 30 and 50 years of age.

Tasting Notes:

Garnet ruby red in color, the bouquet is intense and balanced, with notes of violet, red fruit, cherry and plum, spices,  liquorice, cocoa, leather and tobacco. Dry, robust, full-bodied, very persistent, rich and velvety

 Food Pairing:

This wine is excellent with typical piedmontes pasta (tajarin, ravioli); perfect with red meat, braised and roast meat, game and absolutely ideal with all types of cheeses.

Review:

DAOU Vineyards Bodyguard Red is made from 100 percent Chardonnay 65% Petit Verdot, 35% Petite Sirah.

The 2020 Bodyguard is the newest edition to this exceptional collection from winemaker Daniel Daou. Bold and brooding, it displays a vivid, deep purple hue accompanied by an intense nose of chocolate-covered blueberry, black raspberry, Zante currant, pencil lead and damp forest floor. Secondary layers reveal notes of kirsch, fennel, black olive and a hint of cool wintergreen. A lush palate of black plum, dried cherry and blackberry is supported by a firm structure with polished fine-grained tannins. Highlights of dusty leather, dried sage and truffle add layers of complexity that complement the rich, dark fruit. The finish strikes an impressive balance of power and grace, with lingering notes of currant, dark chocolate and crushed stone minerality that enhance the fullness of the experience.

Review:

Domaine de la Janasse Chateauneuf-du-Pape Cuvee Vieilles Vignes is made from 65% Grenache, 20% Mourvèdre, 10% Syrah, 5% divers.

In contrast to Chaupin, which is made from old-vine Grenache on sandy soils, the cuvée Vieilles Vignes is from old vines of Grenache, Mourvedre, Syrah along with smaller percentages of other permitted varieties that are grown in these old vineyards. The wine is sourced from 4 terroirs: pebbly clay, sand, gravelly red clay and sandy limestone. Vieilles Vignes is always the most powerful and concentrated Châteauneuf-du-Pape cuvée made at Domaine de la Janasse.

Review:

The 2020 Châteauneuf Du Pape Vieilles Vignes also saw some stems (the estate started keeping some stems with the 2016 vintage) and was 75% destemmed, with the blend being 70% Grenache, 20% Mourvèdre, and the rest Syrah, Cinsault, and Terret Noir. As usual, it’s a more powerful, black-fruited wine comparted to the Cuvée Chaupin and has lots of crème de cassis, liquid violet, crushed stone, woodsmoke, and peppery herbs. It displays the vintage’s purity and freshness yet brings the concentration as well as the structure. I’ll be shocked if it’s not in the handful of top wines in the vintage.
-Jeb Dunnuck 96-98 Points

Domaine Henri Gouges Nuits-Saint-Georges is made from 100 percent Pinot Noir. 

A lovely, brilliant crimson color. A very earthy Nuits nose with some vanilla bean, too. On the palate, smoky, velvet-textured fruit without any tannin, but acids take their place, so the wine is nicely balanced. Not heavy, but a very elegant Pinot expression at the end.

Review:

Exotic scents of violet, raspberry and wild cherry mark this juicy red. Vivid and fruity, yet backed by a baseline of firm tannins. Shows fine balance and a lingering aftertaste of red berries and mineral. Best from 2022 through 2038.

-Wine Spectator 93 Points

Domaine Jean Grivot Clos de Vougeot Grand Cru is made from 100 percent Pinot Noir.

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

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

About the Vineyard:

Clos de Vougeot grand cru was acquired by Étienne’s grandfather, Gaston Grivot, in 1919. The total holding is 4.6 acres from the middle of the vineyard to the lower wall and the average vine age is 40 years old. A good Clos de Vougeot should be a complete wine without any one feature standing out. It is a perfect balance of power, aroma, and flavor.

Wine Production:

The grapes are destemmed and maceration à froid usually lasts just a day or two. The alcoholic fermentation is spontaneous and malolactic fermentation occurs in barrel. Depending on the vintage, the proportion of new oak is around 40-70% percent for the grands crus.

Tasting Notes:

The wine shows aromas and flavors of red berries, herbs, and purple flowers. The palate is rich with ripe fruit and medium weight with bright acidity and fine tannins. Aging in 40-70% new Burgundian pièce brings notes of vanilla, toast, and baking spices.

Food Pairing:

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

Review:

This round version is packed with ripe black cherry, violet, graphite and tobacco flavors. The silky texture and vibrant acidity work in tandem, while refined tannins provide support without getting in the way. There are a few edges to be worked out, yet this is long and concentrated.

-Wine Spectator 95 Points

All older vintage wines have been purchased from a single collector’s cellar. Pictures can be requested before shipment.

El Grifo Lias Malvasia Volcanica is made from 100% Malvasia Volcanica.

Color: Straw yellow, with light golden hues. Clear and bright.

Aroma: Medium-high intensity of a wine in evolution. Fresh, citrus (orange peel) and tropical (passion fruit and mango) fruits. Flowers (orange blossom, jasmine, violets), fennel, and complex aromas such as silex or flint (phosphorus). Yeast autolysis is reminiscent of the aromas of baked goods and yeast. Bottle ageing brings out hints of dried fruits, honey and caramel.

Taste: Full-bodied, with a lengthy and unctuous texture, very strong natural acidity, citrus freshness, mineral notes and saltiness. Persistent finish.

Residual Sugar 0.5 g/L

Total Acidity 6.02 g/L
pH 3.36
Total SO2 91 mg/L

Elvio Cogno Pre-Phylloxera Barbera d'Alba is made from 100 percent Barbera.

Produced from one of the last archaic vines of the Langhe area, an open air museum of viticulture from a time gone by, the plants are over one hundred years old. The vines are not grafted but propagated through cuttings, thus maintaining, over the decades, the original Barbera characteristics.

The vineyard has an excellent exposure and sandy-chalky terrain, situated in Berri near La Morra, which guaranteed the vines a natural protection from Phylloxera and imparts unique and exclusive characteristics to the vines. The intriguing simplicity of the vines and their typical, traditional charm that derives from the microclimate and favorable altitude make a one of-a-kind wine.

The low production per hectare guarantees an intensely rare and rich organoleptic concentration. The wine is refined in oak casks that slowly develop the primary aromas. Pleasant and refined, complex even as a young wine but able to withstand bottle aging, it expresses its solid uniqueness even over the years.

A bright, rich ruby color with intense purplish highlights. The aroma is enveloping, aromatic and deep with noticeable spices on first impression and raspberry, strawberry and ripe cherry notes in background. Finish with pleasant harmonies of wild flowers. On the palate it is well structured, fresh and the acidity is excellently balanced, the tannins texture is embracing and flavors remind you of sour cherries, blackberries and prunes.

Review:

Planted in almost entirely sand, this own-rooted vineyard with some vines over 120 years old is a singular expression of Barbera. Elegant aromas of wild rose and fresh bay leaf mixed with cranberry, sour cherry and underbrush are just some of the notes you will discover in this complex wine. The palate is refined and well-balanced with fresh youthful red fruits, fresh flowers and fine tannins driving the wine home. Drink Now–2035. 

-Wine Enthusiast 95 Points

Faustino Gran Faustino I Rioja Gran Reserva is made from 86% Tempranillo, 9% Graciano, 5% Mazuelo.

Gran Faustino I 2004 is a wine that has a very positive evolution as far as tasting aspects are concerned. We have a garnet-colored, medium-bodied, bright wine with a long life ahead of it. It is clean and intense on the nose. Tertiary aromas predominate, with a marked presence of prunes and ripe fruit, perfectly blending with spicy and balsamic aromas from the barrel ageing. Black pepper is also present, reminding us that the Graciano is part of this very particular blend. It is on the palate where this great wine shows its elegance. Its entrance is subtle, but it gradually unleashes a flood of sensations. Notes of licorice, candied fruit, cocoa, and again, the balsamic notes we found on the nose also appear. A well-balanced acidity and polished tannins highlight its silkiness and roundness. It’s a wine brimming with nuances and complexity, very plush, with a sweet and delicate finish.

Classy wine with engaging tobacco, smoke and earthy aromatics. Complex and energetic with spice and red fruit flavours whooshing through the palate in a seductive style. A satisfying aged wine with thrillingly well-integrated new oak and a long, savoury finish.

-Decanter 97 Points

Ferren Pinot Noir Sonoma Coast is made from 100 percent Pinot Noir.

100% native fermentation (primary and secondary), long cool fermentations often lasting up to a full year, minimal lees stirring, no additions of any kind (commercial yeast, water, acid, enzymes, etc., never any fining or filtration). Aged 18 months in 15% new French oak (Francois Freres, Vosges, Troncais Forrests)

 Review:

"This red's pure beam of mulberry, griotte and blood orange pâte de fruit is racy, fresh and in perfect alignment as the flavors pick up dried anise, bergamot and iris accents along the way. Captivating for its combination of range and restraint, with a long, streamlined finish that ripples with subtle tension. Drink now through 2032. - James MOLESWORTH”
- Wine Spectator's insider (May 22nd 2024), 95 pts

Toil Oregon Pinot Noir is made from 100 percent Pinot Noir. 

Dark garnet color. Seductive aromas of black tea, tobacco, and crushed tart cherry and blackberry. Faint notes of vanilla and toast accentuate dark plumb and cherry character. The palate is seamless with silky texture and long sweetness. Classic Oregon Pinot Noir from an outstanding vintage. So incredibly pleased to present the first Toil Oregon Pinot Noir that includes fruit from Toil Estate Vineyard! It is an understatement to say our estate fruit is an amazingly positive contributor to the final blend.

Review:

Young yet already showing layers of complexity, this opens with strawberry, raspberry and cranberry fruit, along with a whiff of smoke. It's well set up with ample acidity, and aging in one-third new French oak. Toil wines need a few years to reveal their full power, as tastings of past vintages show. Aerate this aggressively and drink with pleasure now into the 2030s

-Wine Enthusiast 93 Points 

Great structure meets a lush texture in this red, with cherry and raspberry flavors that gather bay leaf and dusky spice flavors toward medium-grain tannins. Drink now through 2029. 754 cases made. 

-Wine Spectator 93 Points

Filippino Elio Barbaresco San Cristoforo Riserva 10 Anni is made from 100% Nebbiolo.

This Riserva 100% Nebbiolo is produced on the hillsides of the San Cristoforo vineyard in Neive. A beautiful wine, full of fruity aromas, violet and raspberries, along with spicy hints of cinnamon, tobacco and vanilla. Full-bodied and elegant with intense flavors.

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 25 days. After racking, the new wine is put into 15-25 hl Slavonian oak casks for long months. Next, it is bottled and left to age for at least 7 years. The tenth year the wine is ready for the market.