If you dig a little deeper into the history of Barolo you will see that things are different from the picture we have today. For example, the first dry wines of the region only started to be produced around 1830-1840 AD, at the encouragement of the last Marquise of Barolo Giulia Falletti, and before this milestone the wines were sweet. Thus Chinato is one...
Similar to all the wines made by the pioneering Marcel Lapierre and nowadays his family, the grapes for Raisins Gaulois comes from organic vineyards and are whole bunch fermented with indigenous yeasts. We are talking about young vines here mostly coming from the Morgon appellation but also from the wider area of Beaujolais and by labelling itself as Vin...
Murray takes its name from the words Mulberry (Mu) and Rare (Ray) in reference to the choice of the old villagers to leave berry farming to plant White Muscat which responded well to the conditions of the area. It is an excellent expression of the local topography, as fresh as the air of the Monferatto mountains, sweet and cool at the same time. Its...
You get exactly what you expect from your favorite Bordeaux. Robust character of black fruits combined with earthy notes, tobacco leaves, spicy, pungent character and a minerality that resembles graphite. Subtle and refined on the palate but in the same time complex with depth of fruit. Such a great structure will help the wine to age with grace. Sincere...
Direct pressing in pneumatic presses, gentle browning of the juice and fermentation exclusively with indigenous yeasts and light sulphurization before bottling only, for the excellent grape which comes from organic farming with some biodynamic practices. The wine will be fermented in a combination of stainless steel tanks and barrels and will "rest" for...
For those with more than a passing interest in the Bordeaux region, Chateau Falfas is not just located in a beautiful terroir, just 1km from the Gironde coast. Véronique Cochran has been biodynamically farming the 20 hectares of vineyards since 1988, following in the footsteps of her father François Bouchet, who was a biodynamic consultant to estates such...
Field blend of Riesling, Pinot Gris, Pinot Beurot, Muscat and Pinot Noir, from vineyards planted between 1977 and 1997, giving grapes of excellent structure and concentration. The highlight of the minerality in this wine is expressed as if you have squeezed a "stone" into the glass and clearly captures the terroir of this great vineyard. A stunning dry...
All 13 varieties of Alsace with 50% of the blend being Riesling. Soft but with some "angles" at the same time and a dense texture. Perfectly balanced, a fantastic wine for spicy salmon tartare, with Athenian fish but also fried foie gras. Old-school vinification, whole bunch fermentation, spontaneous fermentation and contact maturation for 12 months...
Next to Marcel Deiss's sensational grand cru in which the message of the place goes beyond the winemaker and the year, in a take-off of the concept of terroir, a "humble" village like Alsace Zellenberg is not only humble. The village and its characteristics offer a flavor context, a signature, which the Deiss winery graciously comes to endorse, and which...
A "hegemonic" in character grand cru that will stand without any complexity against a great Montrachet of Burgundy. Field blend of Pinot Gris, Pinot Noir, Meunier, Pinot Blanc and Pinot Beyrot with a high planting density, higher than all the other Deiss vineyards. The cultivation is certified organic and biodynamic and the vinification is done by whole...
