Selection
Marquis D’Alesme 2018 Margaux
An opulent Margaux with black cherry, warm plum, cassis and red rose, layered with baking spice and fragrant earth. The full-bodied palate is rich but focused, with firm, velvety tannins supporting dark plum, blackcurrant and blackberry. Black tea, alder and mineral notes emerge through the long finish. Give it air and serve with roast beef, lamb or duck.
de Venoge Princes Blanc de Blancs NV Champagne
White flowers, lemon and crisp apple lead, joined by white fruit, vanilla and a quiet biscuit note. The palate is fresh and finely balanced, with smooth bubbles, bright acidity and a creamy, gently buttery texture. Lime and orange zest sharpen the finish, while a clear mineral line keeps the richness poised and elegant.
Michele Reverdito 2016 Barolo Badarina
A mature Barolo with dried cherry, red currant and rose petal set against tobacco, leather and warm spice. The palate is composed and savoury, with fine, integrated tannins and fresh acidity carrying the fruit into notes of orange peel, dried herbs and earth. Long and settled on the finish, it is well suited to braised beef, mushrooms or aged hard cheese.
Bruno Paillard NV Rosé Première Cuvée Champagne
Copper-rose in colour, with fine bubbles and a vivid nose of redcurrant, sour cherry, wild strawberry and violet. A discreet lemon note brings lift. The palate is lively and chalky, capturing ripe red fruit without heaviness, then narrowing into a fresh, refined and gently saline finish. Excellent with sushi, cured ham or roast poultry.
Remoissenet 2015 Meursault 1er Cru Blagny
Rich and layered, with ripe pear, baked apple and lemon curd opening into hazelnut, toasted brioche and a subtle floral lift. The palate is concentrated and creamy yet held in line by bright acidity and a firm mineral core. Citrus oil, almond and chalky tension shape the long, powerful finish. Serve with roast turbot, scallops, poultry in cream sauce or aged Comté.
Fleury Cepages Blanc 2011/12 Extra Brut
Lifted aromas of citrus peel, white flowers, green apple, and crushed chalk, with a delicate hint of toasted almond from time on lees. The palate is taut and mineral-driven, its Extra Brut dosage sharpening the focus. Bright acidity cuts through notes of lemon, pear, and subtle brioche. Linear and precise through the finish, leaving a clean, saline impression with notable persistence.
Agrapart NV Terroirs Extra Brut Blanc de Blancs Champagne
Lemon, green apple and white flowers open with clarity, followed by a fine chalky note. The palate is taut and energetic, with precise bubbles and bright acidity carrying the citrus fruit into a long, saline finish. Pure and focused rather than austere, it is an elegant match for oysters, shellfish, gougères or simply prepared fish.
Smith Woodhouse Vintage Port 1980
Ruby with a mature brick rim, showing red and dark berries, anise, dried cherry and a quiet earthy spice. The palate is leaner and more savoury than opulent, with mellow sweetness, resolved tannins and a clean line of acidity leading to a cherry-stone finish. Graceful and ready to drink, it suits Stilton, aged cheddar or toasted almonds.
Bruno Paillard 2009 Assemblage Champagne
Candied citrus, kiwi and fresh lemon lead a bright, focused bouquet, with white fruit, ginger and a gentle brioche note adding depth. Low dosage keeps the palate taut and precise, while fine bubbles and a chalky mineral line carry the flavours cleanly. Serve well chilled with oysters, sashimi or gougères.
Château de Beaucastel 2015 Châteauneuf-du-Pape Rouge
Ripe red cherry and black cherry open with cassis, liquorice and layered exotic spice. Full-bodied and richly textured, the palate carries generous fruit without feeling heavy, supported by powerful but measured tannins. Earthy herbs and a cola-like savoury note emerge toward the long, warming finish. Decant for lamb, beef or game.
Château de Sales 2009 Pomerol
Chocolate and cracked pepper lead the nose, followed by ripe red fruit and a discreet oak note. The palate opens with fresh energy, then settles into a structured, medium-bodied frame of fine tannins. Red cherry, coffee and dark chocolate add mature complexity, carrying the wine into a powerful, persistent and quietly seductive finish.
Château Godeau 2009 Saint-Émilion Grand Cru
Roasted black cherry, ripe plum and black raspberry lead, layered with liquorice, chocolate, sweet earth and light cedar. The palate is full and fleshy, with dark fruit carried by polished, silky tannins and fresh acidity. Savoury depth keeps the richness composed through a long, elegant and persistent finish.
Billecart-Salmon NV Brut Réserve Champagne Magnum
Luminous pale gold, with steady effervescence and a generous, persistent mousse. Clean aromas of orchard fruit and white blossom open first, followed by ripe pear, lemon and subtle biscuit. The palate brings concentrated flavour with poised vinosity, gentle toast and a polished texture. Freshness and minerality carry the long, composed finish. Serve with crab, oysters or delicate white fish.
Billaud-Simon 2020 Chablis Grand Cru Les Preuses
Light gold with subtle golden reflections, opening on mineral, creamy and floral notes with touches of honey, dried fruit and sea spray. The palate is direct and powerful, yet finely honed, with concentrated citrus held in balance by fresh acidity and a precise mineral line. The finish is pure, persistent and gently saline. Serve with oysters, roast halibut, crab or young Comté.
Domaine Saint-Patrice 2016 Clos Saint-Patrice Monopole Châteauneuf-du-Pape
Black cherry, blackberry and violet open with generous aromatic depth, followed by licorice, warm spice and a faint savoury note. The palate is full-bodied and concentrated, with ripe fruit held in shape by polished tannins and fresh mineral tension. Opulent yet composed, it finishes long and layered, with dark fruit and spice lingering.
Chapoutier 2016 Cote Rotie Mordoree
Raspberry and violet give the nose an aromatic lift, followed by spice, rosemary, black olive and tapenade. The palate is ample and concentrated, balancing ripe red and dark fruit with firm, velvety tannins. Leather, cedar and a light espresso note add savoury depth to the long finish. Decant for roasted lamb or game.
A-F Gros 2018/19/20 Pommard 1Er Arvelets
The Pommard 1er Cru Les Arvelets is Pinot Noir from a small plot. Hand harvested grapes are brought back to the cellar in less than 10 minutes. The vinification takes place in enamelled concrete vats and wooden vats. Cold maceration is carried out for approximately 3 to 5 days with a soft pump over. The wood for the oak barrels comes mainly from the forests of Chatillonais and Fontainebleau. This wine is aged on average 18 months, with 65% new barrels. Drink now through 2030.
Château Haut-Marbuzet 1986 Saint-Estèphe
Cassis and spicy berry fruit open with smoke, cedar, tobacco and espresso, followed by earthy and savoury tones. The palate is full-bodied and supple, its mature fruit layered with vanilla, dark chocolate and sweet toast. Structured tannins remain composed, carrying the wine into a long, gently meaty finish.
Marcoux 2016/23 Chateauneuf Du Pape VV
A benchmark old-vine Grenache cuvée showing soaring aromatics of kirsch, raspberry, and crushed cherry layered with rose petal, spice, and a subtle cocoa nuance. The palate is rich yet remarkably poised, with silken texture, fine-grained tannins, and a core of pure, ripe red fruit that balances power with elegance. Exceptionally long and refined on the finish, with a signature sense of purity and perfume that underscores its age-worthiness.