Selection

Floral, light on its feet and juicy, this Gamay comes from organically farmed vineyards facing Mont Brouilly. The fruit grows on sandy soils, and the wine ages briefly in concrete tank. It is red, carries twelve percent alcohol and is bottled as Beaujolais Nouveau. The grapes are harvested by hand and ferment naturally; the source parcel sits opposite the western slope of Côte de Brouilly.

Ripe cherry-red in colour, with black fruit, spice, vanilla, clove, liquorice, pepper, cocoa and toast. The palate is juicy and fleshy, with abundant fruit and a persistent finish recalling macerated fruit. Tinta de Toro was hand-harvested from a low-yield vineyard planted in the early twentieth century. Fermentation took place in concrete, followed by fifteen months in French oak, without filtration or clarification.

Dark in colour, this Pinot Noir offers black cherry, vanilla and orange peel, with subtle herb, spice and beet notes. The palate is dry and balanced, ending with a long, silky finish. The fruit comes from Marlborough. The grapes were picked by hand, fermentation used both oak and tank, and maturation lasted eight months. The vineyard lies on heavy clay soils.

Cabernet Franc from gravel-and-sand terraces offers dark berries, cassis, tree bark and cigar smoke. The palate is bright and tangy, with moderate tannins, grip and a long finish. The grapes are harvested by hand and fermented for fifteen days in cement. Maturation lasts seven to ten months in cement tanks. The vines were planted between the mid- and late nineteen-eighties, and the vineyard is certified organic.

Bright red in colour, this blend offers cherry, balsamic herbs and subtle woody notes, with dark fruit, tobacco and coffee also present. The palate is round, harmonious and youthful. Barbera accounts for sixty percent and Croatina forty percent. Organic farming uses neither fertilizer, herbicide nor pesticide. Skin maceration lasts twenty days. Fermentation is spontaneous with indigenous yeasts in stainless steel and cement tanks.

Deep red with ruby reflections, this Odesa Black offers spice, plum jam, red pepper and leather. Tart cherry, black cherry and pepper are also present. The profile is complex, full and velvety, with silky, pleasant tannins. The grapes grow on loamy soil in Ukraine’s Odesa region. The wine undergoes full fermentation and is bottled at thirteen percent alcohol.

Light, fresh and fruit-driven, this Gamay offers red-fruit character with firm acidity, mineral detail and gently spreading tannins. It was raised for four to six months in truncated oak vats. Made from purchased grapes, it is classified as Vin de France and works well as an aperitif or with Camembert toast, poultry liver or potato gratin.

Cherry red and lightly cloudy because it is unfiltered, this País and Moscatel blend offers gentle strawberry, sour cherry, damp earth, stem and sweet-spice notes. The palate is flavourful and light, with gentle tannins, hay and fruit. The grapes come from an old vineyard in Almahue, Cachapoal, and the wine spent ten months in used barrels.