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    This cuvée gets its name from the round pebbles in the vineyards. The vineyard is composed of multiple plots, each with their own distinct characteristics which give this wine its incredible complexity: Bois de la Ville and Les Serres have a deficient and filtering gravel bed making for perfect draining of water which forms great concentration of flavour in the grapes. Farguerol and Cansaud have red and blue clays which lend to the extremely rich aromatics of the wine. Finally, Cabrières and Revès, with chalky, limestone soils bring the overall structure and long finish to the blend. André Brunel Châteauneuf-du-Pape Rouge 'Les Cailloux' is a blend of Grenache, Syrah and Mourvèdre. The Syrah component is first aged in barrique; then, after the final blending, the new wine is aged for a further 18 months in large oak casks. This is a powerful, herb and plum scented Châteauneuf, with layers of spicy flavours and a long, elegant finish. Try with braised short ribs with thyme-roast sweet potatoes, beef stew and truffle, lamb tagine with prunes and star anise,  Ethiopian spiced lamb stew or butternut squash and cheddar bread pudding Vegan
  • Beautifully crafted Bas-Armagnac from Baron de Sigognac. The company owns one short column still which is almost a century old, and it produces around 50-60 casks a year.

    Very supple with notes of cinnamon and nutmeg, sweet vanilla notes and a lovely array of fresh flowers and orange peel. Rich and earthy with notes of conserves and peels, butterscotch, sweet spices, oak. A superb finish with marzipan, hazelnut and custard.

    It works well with blue veined cheeses (Fourme, Roquefort), or with guinea fowl and fruit, duck breast with honey, cep mushroom omelette … Fruit based desserts: tarte tatin, pear charlotte, candied orange … chocolate desserts such as black forest gateau, chocolate mousse… The choice is yours!
  • The Baron de Sigognac company is owned by the Guasch family and is based in the village of Catelnau d'Auzan in Gascony. Their vineyards of Ugni Blanc (75%) and Baceo (25%) are dedicated exclusively to the production of Bas Armagnac. The family have been in Gascony since the 12th century and have owned the château at Bordeneuve since 1974. Today the estate is run by the father-and-son team of Jean-Claude and Thomas who supervise production at the 30 hectare estate. The Domaine is unique as all its production is distilled into Armagnac instead of wine, with its ancient short column still producing up to 60 casks of new spirit annually. Each year's production is aged independently and then blended with other Armagnac upon bottling under Jean-Claude's strict supervision. The Armagnac VS is aged for more than 3 years in cask and is rich and floral making for the perfect digestif. A pale golden in colour. A floral nose of quince, yellow plum and vanilla. On the palate, smooth and rich with flavours of honey and hazelnuts. The finish is lengthy and elegant with further spicy notes. The Blanche can be served as a ‘trou gascon’ (a little glass of ice cold Blanche or prune ice cream and Blanche). It works well with smoked salmon, caviar, cold meats or lemon tart
  • The Guasch family have been in Gascony since the 12th century. They have owned the château at Bordeneuve since 1974. They are one of the region's largest courtier and negociant operations. Today, the father-and-son team of JeanClaude and Thomas look after viticulture, vinification and distillation. Bordeneuve has 60 hectares dedicated to vineyards; 75% are planted with ugni blanc and the rest with baco. The vineyards are superbly situated on very fine clay-sand soils, which are high in acidity and in some places mixed with iron, hence the name sables fauves or tawny sands. Boulbène topsoil, the characteristic regional sediment, is rich in limestone. The domaine is almost unique in the region as all its production is distilled into Armagnac instead of wine. There is one short column still at the domaine (almost 100 years old), which produces up to 50-60 casks of new spirit annually. The wine is distilled on its lees, and drawn off at 55-58%, depending on the harvest. Distillation is continuous through day and night and manually controlled to account for temperature and humidity changes. Each year's production is aged on its own and then blended when bottled; their own distillate is augmented with other Armagnac distilled and aged to (Jean Claude's and Thomas') directions. Armagnac Baron de Sigognac VSOP is a top quality VSOP Armaganc from the Bas Armagnac region. It has spent six months in new casks, followed by seven years in old oak casks, meaning that technically it could qualify as an XO under the current rules. Complex and strong nose, giving floral notes with a characteristic perfume of plums. Good balance with a suave vanilla taste with notes of crystallised fruits. Try it with duck wellington with truffle Armagnac sauce (or mushroom, lentil and walnut wellington), roast quail, tenderloin pork with prunes, or roquefort - lots of it!  
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    With its deep ruby core and cherry-purple rim, the colour of this wine conjures up images of bunches of Gamay grapes. Beguiling aromas of both red fruits (redcurrants and cherries) and black fruits (blackcurrants and blackberries). Spicy notes – particularly cinnamon – add just the right amount of aromatic complexity. Juicy, approachable and thoroughly delicious, this is, quite literally, a mouth-watering wine. Works wonders with boeuf bourguignon, corned beef hash, cog au vin or sausage, mash with gravy or haggis (meat & vegetarian)
  • The Colonge family have been making wine in this part of the Beaujolais region since 1789. Lying in the heart of the northern, Cru, area of the region, they are based in the commune of Lancié.  The estate comprises  37 hectares divided between 4 appellations: Fleurie, Brouilly, Beaujolais-Villages and Beaujolais. Colonge’s Beaujolais-Villages is the epitome of what Beaujolais is all about. Light, fresh and full of juicy fruit. A lovely deep crimson in appearance, the nose is bursting with crunchy red fruit and sweet spice, backed up by a touch of pear drop and strawberry. The palate emphasises the ripe red fruit flavours backed up by good acidity and silky tannins that give way to a finish of strawberry jam notes. Try with roast chicken and new potatoes, lightly fried smokey tofu with couscous, parsley, mint and tomatoes
  • This lovely family estate was founded by Pauline Dietrich's father Michel in the medieval village of Rions in the area known as Premières Côtes de Bordeaux. They make fresh, approachable wines to Terra Vitis and Bee Friendly environmental standards. This quaffable white Bordeaux comes from two plots nestled in a hillside in Soulignac, in the heart of the Entre-Deux-Mers area of Bordeaux. Michel Dietrich and his wife Isabelle originate from Champagne and Alsace and they spent a while in Australia making wine. Returning to France they saw an opportunity to make superb wine in the Cotes de Bordeaux, and focusing on quality whites. Now their daughter has taken over the running of the business an winemaking and Michel is 'retired'! A blend of 60% Sémillon and 40% Sauvignon Blanc. The fresh fruit characteristic of Sauvignon Blanc is perfect match for the richness of Sémillon. The 35 year old vines are rooted in a clay-loam soil nestled into a hillside (60-102m above sea level) in the town of Soulignac, in the heart of the Entre-Deux-Mers. The wine is fermented in stainless steel tanks and matured on the lees for 4 months. This results in a refreshing yet complex wine. Best drunk young. Try with plaice in beurre noisette with capers and samphire, or with tomato fish curry (tomato, garlic, ginger, kashmiri chilli, a couple of fresh green chilli, onion, tomato, tamarind water, ground coriander and turmeric) and wild rice with clove, cardomon and cumin, tempura or sushi... Vegan  
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    London Cru's 2015 Cabot Sq was made in London from Cabernet Sauvignon grown in southern France. Organic vineyards on limestone soil yield amazing fruit, and a wine with pure blackcurrant flavour and great structure. Pure, intense blackcurrant and cedar flavour; full-bodied, with great structure; long, complex finish. 100% Cabernet Sauvignon from organic vineyards on limestone soil, farmed by Jeff Coutelou. Lots of fruit makes this good to drink on release, but its structure will allow it to improve over ten years. A full-bodied wine to drink with the best Sunday roasts, wood pigeon or veggie burgers and chunky chips Vegan
  • Eeny, meeny, miny, mo! Exquisitely pale pink, with highlights like tumbling Cérès rose petals. A magnificent Appellation rosé with superb complexity and concentration that allows it to be enjoyed not only in summer but all through the year. A revelation not to be missed! 30% Grenache noir, 20% Mourvèdre, 50% Cinsault grown on limestone clay. The warm, sunny climate with low rainfall is typically Mediterranean. Winters are mild, the summers hot, and regular dry periods allow the grapes to ripen perfectly. The harvest dates are chosen in order to obtain perfect balance. The Cinsault and the Mourvèdre grapes are picked according to their vivacity, whilst the Grenache is harvested at optimum ripeness. Total destemming is followed by maceration at 15°C for two hours then temperature - controlled fermentation at 16°C. Fine lees are added at the moment of racking before alcoholic fermentation to add structure and complexity to the palate. There is no malolactic fermentation. A very pretty pale pink as if sprinkled with Cérès rose petals. The nose is floral with touches of spice, aniseed and exotic fruit like mango and pink grapefruit.Fresh and well-balanced in the mouth, with red berry fruit and a superbly long, fruity, menthol and aniseed finish. A brilliant Languedoc Appellation rosé with superb complexity and concentration, perfect for enjoying all year round. A winner with delicately spiced Asian dishes such as szechuan chicken, stir-fried egg with prawn. Good too with white-rinded cheeses such as Camembert and Brie so long as you don't let them get too ripe and runny. Prawn Cocktail crisps also work a treat!
  • In the heart of 200 uninterrupted hectares the Domaine Calmel & Joseph sits in a remarkable geographical position. At altitudes near to 300 metres, the cultivated plots are surrounded by richly diverse woodland and wild Mediterranean scrub. Calmel & Joseph are winemakers of our time. They have their own strategy and not entirely without success. Due to the increasing temperature, the winegrowers in the south of France have been forced to look for alternatives to the perfect viticulture. Calmel & Joseph seem to have found these. For example, the gentlemen prefer to grow their grapes on the north-eastern slopes at an altitude of 300-400 meters, so that the mistral can give the most cooling to the grapes, and the sun gets the least grip on the grapes, and not entirely to no avail! The value for money of the Vieille Grange is truly fantastic. Vieille Grange 'Les Fines Roches' Merlot from the south of France is wonderfully soft, round and fruity with a silky aftertaste. Line it up with pasta dishes with tomato-based sauces, especially with pancetta/bacon or mushrooms, grilled chicken, especially with Mediterranean grilled veg such as peppers, courgettes and aubergines, mac & cheese or BBQ char siu pork  
  • In the heart of 200 uninterrupted hectares the Domaine Calmel & Joseph sits in a remarkable geographical position. At altitudes near to 300 metres, the cultivated plots are surrounded by richly diverse woodland and wild Mediterranean scrub. The winery is an old, renovated domain in the Corbiéres near Carcassonne. The grapes 80% Cinsault and 20% Grenache noir are picked in two passes at night. The first harvest is made at a relatively early level of ripeness in order to maintain the freshness in the wine. Then, 15 days later, a second harvest is carried out to obtain a good concentration and varietal flavours. The grapes are destemmed and then macerated for 2 hours at 5 ° C. The fermentation is temperature controlled and set to 14° C. There is no malolactic fermentation. 15% of the wine was aged for 3 months in new oak barrels. The remaining 85% matured for 3 months on the fine yeast in stainless steel tanks. Bright rosé with delicate violet reflections. Fresh and fruity with notes of raspberries and thyme. Serve chilled alongside melon and prosciutto, hummus dip or turkey salad  
  • In the heart of 200 uninterrupted hectares the Domaine Calmel & Joseph sits in a remarkable geographical position. At altitudes near to 300 metres, the cultivated plots are surrounded by richly diverse woodland and wild Mediterranean scrub. Volcanic, clay and limestone. The climate is typically Mediterranean, warm and sunny with low rainfall. Winters are mild, summers are hot and the usual dry conditions ensure that the grapes ripen fully. Vines are ploughed; no weed killer is used. Pruning is short to regulate the vine's growth and its yields. The grapes are picked at night, in two passes. The first harvest is done at a relatively early stage in maturity, to keep freshness in the wine. Then 15 days later a second harvest is done, to get good concentration and varietal aromas. Grapes are destemmed and then macerated at 5°C for 4 hours. Fermentation is temperature-controlled 15°C (no malolactic fermentation). Some of the Chardonnay is aged for three months in oak barrels then bottled. Elegantly pale, shimmering, limpid. In this vintage that was wetter than previous years, the aromas remain powerful. We find the same notes of apricot, vine peach and aniseed that are characteristic of our Villa Blanche Chardonnay, with the discreet fragrance of vanilla and coconut in complement. The palate is perfectly balanced, fresh, fruity and dense at the same time, thanks to harvesting in two stages to ensure ideal ripeness, and the important work of blending. Full bodied and harmonious on opening with exotic notes of mango and citrus fruit, and finishing on supremely smooth toasted notes. Try with eggs benedict, steak béarnaise or pumpkin ravioli      
  • We are currently awaiting the new vintage of this wine to arrive. In the heart of 200 uninterrupted hectares the Domaine Calmel & Joseph sits in a remarkable geographical position. At altitudes near to 300 metres, the cultivated plots are surrounded by richly diverse woodland and wild Mediterranean scrub. Calmel & Joseph are winemakers of our time. They have their own strategy and not entirely without success. Due to the increasing temperature, the winegrowers in the south of France have been forced to look for alternatives to the perfect viticulture. Calmel & Joseph seem to have found these. For example, the gentlemen prefer to grow their grapes on the north-eastern slopes at an altitude of 300-400 meters, so that the mistral can give the most cooling to the grapes, and the sun gets the least grip on the grapes, and not entirely to no avail!  70% Grenache gris - 30% Grenache noir grown on clay-limestone. Typically Mediterranean climate, warm and sunny with light rainfall. Warm winters, hot summers and regular periods of dry weather mean that the grapes ripen perfectly. The grapes are picked at night, in two sessions. The first harvest is just before the grapes are fully ripe, to keep freshness in the wine, then the second picking happens two weeks later, to get good concentration and varietal character. The grapes are destemmed then macerated for six hours at 5°C. Fermentation is at a controlled temperature of 17°C. The fine lees are added back to the wine at racking to add more structure on the palate. No malolactic fermentation. Exquisitely pale pink of great brilliance. The nose is floral, with notes of aniseed, rose and white blossom. Succulent, well-balanced, fruity and fresh at the same time, it reveals notes of citrus but also white peach, apricot and a touch of almond and mint. A beautifully long finish confirms this as a structured rosé that is not only excellent for drinking immediately, but one that will maintain all its qualities for the next two to three years. Great with boiled eggs with just a touch of salt, hummus dip, grilled sausages or turkey sandwiches    
  • In the heart of 200 uninterrupted hectares the Domaine Calmel & Joseph sits in a remarkable geographical position. At altitudes near to 300 metres, the cultivated plots are surrounded by richly diverse woodland and wild Mediterranean scrub. Vineyards growing in three parts of the Languedoc wine region: Mediterranean, Oceanic and Pyrenean terroirs. Clay-limestone and gravelly soils. This gives our Sauvignon Blanc a more complex balance. The grapes are picked at night, in two passes. The first harvest is done at a relatively early stage in maturity, to keep freshness in the wine. Then 15 days later a second harvest is done, to get good concentration and varietal aromas. Grapes are destemmed and then macerated at 5°C for 2 hours. Fermentation is temperature-controlled 14°C (no malolactic fermentation). 15% matured in new oak barrels for 3 months. 85% matured for 3 months on fine lees in stainless steel vats. Glimmering with greenish reflections. An expressive, elegant nose with notes of citrus such as lemon and pink grapefruit and exotic fruit such as mango, evolves to embrace a trace of menthol, a hint of elderberry and a slight flintiness that completes this incredible aromatic complexity. The palate is clean and pure, with the fruit of white peach and apricot, floral notes of iris and a subtly toasted finish. Complexity and vivacity have attained supreme harmony in this wine since 2017, and our Sauvignon Blanc is meeting with increasing acclaim. Give it a whirl with penne tossed with rocket and pesto, falafel with cucumber sauce or grilled garlic parmesan crusted scallops
  • Sale!
    Founded in 1950, this co-operative is in the Cotes d’Auvergne appellation in central France, to the north of Languedoc-Roussillon and west of the Rhône. It is named after Saint-Verny, a popular figure in Auvergne who was canonised in the 15th century, and is the patron saint of winemakers. This is the sole co-op in the Puy-de-Dôme département and offers excellent value for money. The vines are on the region’s sunny slopes of mineral-rich, volcanic, basalt soils. Hills protect the vines from the wind, as well as keeping rainfall to a minimum, and dry, sunny summers provide a long ripening season. The aroma on the nose is very fresh and clean, summer fruits with a little spicy cranberry overtaken by an array of almost sweet white fruits and melon. A delicious combination. On the palate, the feeling of this wine is one of richness in the mouth. A blend of red and white fruits like a fruit salad, superb ripeness and long-lasting flavours in the mouth. A fresh, juicy, summery fruit salad, partnered harmoniously with the balanced acidity which brings out the best in each of the flavours and allows them to thrive. A dry style of rosé, this wine is the perfect partner to salmon with new potatoes, soft cheese on salted crackers or tagine Vegan
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    Gobillard is located in the heart of Champagne just 5km from Epernay. A pure, soft champagne with stylish character. Its fruit is fresh and appealing, bursting with apples and lemons. An uplifting note of freshly baked brioche adds complexity and class to an elegantly balanced palate. A perfect match with oysters, followed by fresh smoked Atlantic salmon. Now, you could finish off with a creamy brie and lightly toasted fresh bread dressed in salted olive oil  
  • Veuve Ambal is a family-run wine company established over 100 years ago in the heart of the Burgundy region. It is now the largest producer of Crémant de Bourgogne. The talent and dedication of its team has enabled it to become the market leader and specialist of this Appellation in France. Sparkling Wine Charles Pelletier Rosé Brut made with Pinot Noir, Gamay and a touch of Chardonnay are blended together in order to obtain a base wine in the style of France's most reputed sparkling wine producers. Harvesting is carried out manually and followed by gentle pressing in order to respect the fruit. They then select the first press of their best batches to obtain the highest quality base wines. They retain full control over quality by vinifying all of their wines ourselves. In order to produce expressive Crémants de Bourgogne, they add a 13g/l sugar dosage. It is aged on racks for 12 months in order for its aromas to intensify. On the nose the fruit is delicate to begin with but reveals an evolution of red fruit summer pudding notes. The palate is lively and harmonious with medium and tasty final structure Served chilled as an aperitif!
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    In the 20th century, Château Capion changed owners several times. Sold in 1900 to a family of wine negociants, the Wormsers, they were tragically deported to Auschwitz in 1944. In the sixties, the Château belonged to the Salasc family whose own land had been expropriated when Lake Salagou near Lodève was created. In 1996, the Bürhers moved to Capion, embarking on a renovation of the Château’s grounds by adding fountains, a French garden, an ornamental pond and an Italian dovecote. In 2016, Château Capion was bought by Oleg Chirkunov. With a major overhaul of the vineyard, as well as the estate’s conversion to organic farming, a new phase in Capion’s story has begun.
    43% Syrah - 37% Grenache - 20% Mourvèdre
    Ruby colour with a hint of purple. On the nose, aromas of fresh dark cherry, myrtle and spices (cardamom, black pepper). The palate confirms this – a vivid start, full bodied. Hints of Vanilla and Acacia continue into a long finish, giving depth. Enjoy with rack of lamb, hard cheeses or charcuterie. Le Chemin des Terrasses is an introduction to what the Terrasses du Larzac can offer the wine enthusiast: freshness, fruits, spice – the expression of its terroir. Try with pigeon with croutons, pheasant casserole or chunky veggie burger, wild mushroom and sweet potato wedges Vegan
  • Chateau Caronne Ste. Gemme is one of the older estates in the Medoc. In fact, its history can be dated all the way to the mid-1600s. The estate takes its name from a water source in the commune, Carona. Chateau Caronne Ste. Gemme began to gain notice as a wine producer following the French Revolution.At the turn of the 20th century, Chateau Caronne Ste. Gemme became the property of the Borie family in 1900. The Borie family are better known for their numerous estates in the Left Bank including, Chateau Ducru Beaucaillou and Chateau Grand Puy Lacoste. Chateau Caronne Ste. Gemme is owned by the Nony family today. The Nony family is related to the Borie family. The vineyard of Caronne Ste. Gemme is planted to 60% Cabernet Sauvignon, 34% Merlot and 6% Petit Verdot. The 40-hectare, Left Bank vineyard of Chateau Caronne Ste. Gemme is situated not far from the southwest corner of the St. Julien appellation. The vineyard is planted to a vine density of 10,000 vines per hectare. The terroir is gravel and sandstone-based soils. With its gentle slopes, the peak of their vines rises to 22 meters. The vines are on average 30 years of age. Harvesting is done using a combination of manual picking and machine harvesting. To produce the wine of Chateau Caronne Ste. Gemme, vinification takes place in a combination of stainless steel tanks and traditional cement vats. The wine is aged in 30% new, French oak barrels for 12 months. Medium-bodied, firm, chewy and with a strong savory accent to the crisp, red fruits on the palate, the wine leaves you with an herb-infused, minty, red currant finish. Why not give it a blast with grilled lobster by adding Médoc vine shoots, tuna mi-cuit (half cooked) with lardo di Colonnata (Italian white bacon fat) and truffle, chervil mousseline (French parsley sauce) and black rice, duckling fillet, candied and cooked mango, and spiced cabbage or try roasting cauliflower with a rub of sumac or za'atar to add depth of flavour. Or a hint of cumin or turmeric with roasted root veggies  
  • The Ilberts have been farming vines in Cahors since 1901 but selling grapes to the local co-op. However, between 1998 and 2005, current vigneron Julien phased out the selling of his grapes and created Combel-la-Serre. He today farms 26 hectares at 320-350 metres above sea level on the highest reaches of la causse, an old Occitan term for the region’s famed limestone plateau. He shuns the addition of Bordeaux grapes to his Malbec (otherwise known here as Auxerrois) and avoids using oak on many of his wines, only sparingly on those he does, so letting the pure fruit of these special grapes ring true. All in all, rugby-loving Julien makes Malbecs that are veritable vins de soif with no shortage of joie de vivre.
    Malbec grapes from different plots in the village of Cournou, 35-year-old vines planted on causse limestone and clay. Traditional short fermentation with the aim of maximum fruit extraction, aged on lees in cement tanks. No oak is used and the wines are not inoculated with yeasts - ambient yeasts used. No malo is used. Bright, intense purple colour, recognisably Malbec with bramble fruit and grip, yet at just 12.5% alcohol it’s a genuine vin de soif – even for serving slightly chilled in warmer summer months. Radically brilliant. Give it a go with spaggy bol, spicy sausage, smokey lentil soup, cassoulet Vegan
     
  • Perhaps the most radical winemaker in Bordeaux? Undoubtedly this is the antithesis to what we’ve become accustomed to seeing from this most traditional of French wine regions. Olivier Cazenave and his wife Anne discovered Château de Bel on the banks of the Dordogne in 2003. They have since expanded its vineyards to eight hectares, as well as taken on the farming of those of friends and family elsewhere in Bordeaux, with one-third of a hectare in Pomerol and two hectares in Montagne Saint-Émilion. Since 2016, all Olivier’s own vineyards are certified biodynamic. His wines are at turns classical, experimental, natural and never shying from controversy. 100% Merlot
    The vines are planted on clay-silty soils close to the Dordogne river. Fermentation in stainless steel tanks to retain freshness and primary fruit flavours, like cherries and fresh raspberries. It's super fruity, rounded and a delight to drink. Proper claret! Olivier Cazenave is the most radical winegrower in Bordeaux. Multi-vintage bottlings, biodynamic farming, avant-garde packaging...in so many ways Olivier is re-imagining what is possible in this historic French wine region. Echappée - meaning an 'escape', such as a romantic getaway, or in cycling a 'breakaway' - is Olivier's multi-vintage house blend, the red version a mixture of a few recent vintages of Merlot from the biodynamic vineyards of Château de Bel. Olivier makes his wines non-vintage partly to create a reliable house style (as in Champagne), partly to distance the wines from what can sometimes be an unhealthy obsession with this or that vintage in Bordeaux. Intense garnet colour with notes of cherries and fresh raspberries. Fruity, round and very easy to drink. Grab a burger or two along with some sweet potato wedges and bliss out! Or try roasted duck with cherry sauce... Biodynamic
     
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    She is a woman that leads a double life at top speed: one week on the outskirts of Brussels, the next in Ingrandes-de-Touraine, in the Loire valley, and then back to the fold. Kathleen Van den Berghe, who trained as a construction engineer, dropped her career in business in 2010 to take up wine making. With her husband Sigurd Mareels, she breathed new life into the Château de Minière, which lies in the PDO Bourgueil. Their 18 hectares of vines are all Cabernet Franc. The vineyard has been certified as organic since 2013. This first white wine produced by the Château de Minière is made using Chenin vines from the Château de Suronde, which lies in Anjou and which the couple recently acquired. This transfer deprives it of the PDO, which is why it has the 'Vin de France' designation. Production is limited to 3,000 bottles. Harvested by hand, with grapes sorted on the stocks. Soft pressing, low temperature fermentation in stainless steel tanks. Matured for 4 to 6 months in stainless steel tanks. Straw-coloured robe of medium intensity. Aromas of white flowers and honey. Very fresh Works well with light  turmeric & garam masala based curries, pork with apple sauce & crackling or goats cheese
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    She is a woman that leads a double life at top speed: one week on the outskirts of Brussels, the next in Ingrandes-de-Touraine, in the Loire valley, and then back to the fold. Kathleen Van den Berghe, who trained as a construction engineer, dropped her career in business in 2010 to take up wine making. With her husband Sigurd Mareels, she breathed new life into the Château de Minière, which lies in the PDO Bourgueil. Their 18 hectares of vines are all Cabernet Franc. The vineyard has been certified as organic since 2013. Wine that can age well made from 50-year-old Cabernet Franc vines. Matured for 12 months, in oak barrels and stainless steel vats (assembly of the whole 3 months before bottling). Deep in colour. The nose presents notes of blackcurrant and toasted notes. The palate is both fresh and structured with present tannins. The finish is long and very aromatic with hints of spices and pepper. Good to go with lamb chops, seared tuna, baked trout, rabbit, roast guinea fowl, roast beef, Rigatoni with summer squash, spicy sausage and goat cheese - you name it! Vegan
  • She is a woman that leads a double life at top speed: one week on the outskirts of Brussels, the next in Ingrandes-de-Touraine, in the Loire valley, and then back to the fold. Kathleen Van den Berghe, who trained as a construction engineer, dropped her career in business in 2010 to take up wine making. With her husband Sigurd Mareels, she breathed new life into the Château de Minière, which lies in the PDO Bourgueil. Their 18 hectares of vines are all Cabernet Franc. The vineyard has been certified as organic since 2013. Dry sparkling red wine 'pétillant naturel' (méthode ancestrale), single bottle fermentation without addition of yeast or sugar. Expressive nose and colour of red fruit. Special and festive wine for aperitif and desserts with chocolate and red fruit. 100% Cabernet Franc Deep red colour, very aromatic nose, of morello cherry, raspberry and cassis. On the palate the wine is both fresh and structured. Long and very aromatic finish with hints of spices and ripe fruit. Festive and original wine for aperitifs, cocktails and desserts. Also pairs with chocolate desserts, fresh red fruit or sorbet Vegan
  • She is a woman that leads a double life at top speed: one week on the outskirts of Brussels, the next in Ingrandes-de-Touraine, in the Loire valley, and then back to the fold. Kathleen Van den Berghe, who trained as a construction engineer, dropped her career in business in 2010 to take up wine making. With her husband Sigurd Mareels, she breathed new life into the Château de Minière, which lies in the PDO Bourgueil. Their 18 hectares of vines are all Cabernet Franc. The vineyard has been certified as organic since 2013. Wine to age from 100-year old vines, ages for 2 years in new and used oak barrels. 100% Cabernet Franc Deep colour. Nose of cassis and toast. On the palate the wine is both fresh and structured. Long and very aromatic finish with hints of spice and leather. A gastronomic wine. Pairs well with red meat, cooked or grilled. Meals with reduced and concentrated sauces, game and stewed meat, liver & onions, mushrooms, lentils - it's a bit of an all rounder! Vegan
  • Château Fontesteau Bordeaux France Tucked away down a long, winding drive is Château Fontesteau. Built in 1277 the château is situated in the very heart of the Haut-Médoc. A place of historic interest, it is known that King François 1st of France stayed there and a crowned salamander, the king's symbol, decorates the front door. Today the house is surrounded by 34 hectares of vineyards and owner Joachim Immelnkemper, has invested heavily in both the restoration of the château and the development of the winemaking facilities. In 1997 a temperature controlled cellar was built to house the increasing numbers of new oak barrels whilst Dominique Fouin makes the most of the modern winemaking equipment including micro-oxygenation. The dominant grape in the blend is Cabernet Sauvignon with Cabernet Franc and Merlot. Chateau Fontesteau Cru Bourgeois Haut Medoc has an explosive nose of ripe cherry and blackcurrant fruit with floral hints. Rich generous palate, tasty, full bodied, supple, well integrated tannins to the long finish. Try with roast partridge, beef (or nut, lentil and mushroom) wellington with mushroom duxelles, beetroot risotto, confits de canard with green salad & dauphinoise potatoes or beef stew and dumplings  
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    Château Fontesteau Bordeaux France Tucked away down a long, winding drive is Château Fontesteau. Built in 1277 the château is situated in the very heart of the Haut-Médoc. A place of historic interest, it is known that King François 1st of France stayed there and a crowned salamander, the king's symbol, decorates the front door. Today the house is surrounded by 34 hectares of vineyards and owner Joachim Immelnkemper, has invested heavily in both the restoration of the château and the development of the winemaking facilities. In 1997 a temperature controlled cellar was built to house the increasing numbers of new oak barrels whilst Dominique Fouin makes the most of the modern winemaking equipment including micro-oxygenation. The dominant grape in the blend is Cabernet Sauvignon with Cabernet Franc and Merlot. Chateau Fontesteau Cru Bourgeois Haut Medoc has an explosive nose of ripe cherry and blackcurrant fruit with floral hints. Rich generous palate, tasty, full bodied, supple, well integrated tannins to the long finish
  • With three hundred years of history, Loudenne is one of the oldest estates in the Médoc region. Loudenne's vineyard looks over and gently descends towards the wide Gironde estuary. Thanks to the care lavished on the vineyard and the wines, this property, located in the Médoc appellation area, was promoted to Cru Bourgeois Supérieur status in the 2003. The red wines are aged in oak barrels for 14 months after traditional vinification; they are then bottled and kept in the cellar for at least a full year before being released onto the market. Through low yields and traditional vinification, Château Loudenne produces rich, balanced wines. They are well-structured and reveal fruity flavours. 50-50 Cabernet Sauvignon/Merlot a third new French oak aged for 12-15 months medium toast. Deep crimson colour, a strong, complex nose with notes of dark fruits (cherries, blackberries, blackcurrants), toast, and more delicate notes of vanilla. Some vintages also have elegant, fresh notes of mint. The wine is dense, concentrated, and fruity on the palate with a pleasant tannic structure, a full body, and a long finish. Good to go with smokey paprika dishes, puy lentils, charcuterie, especially paté and terrines. Cold roast beef. Cold game pies. Simple grilled meat like a steak frites or sausage with chips or Shepherd’s pie  
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    The first Pomerol estate purchased by Catherine Pere-Verge in 1985. The majority of the vineyard parcels are in a terroir with fine, sand and gravel soil. Their best parcels have terroirs with clay and gravel soil, which are located not far from Chateau Clinet. The vines are planted at a density of 5,500 vines per hectare. On average, the vines are close to 30 years of age. From the 2013 vintage the winery have used micro vinification techniques This is a rich powerful Pomerol. Full bodied, the plum, cedar, lead pencil and concentration are typical of the region. Lovely with mushrooms on toast, tender beef with truffle shavings, beef (or mushroom, walnut and lentil) wellington, tagliatelle with girolles
  • One of Bordeaux’s leading winemakers Pascal Delbeck who, for twenty years, was responsible for the wines produced at Ausone for Ms Chalon-Dubois (co-owner until 1997) and continues to make the wine at neighbouring Ch Bélair, Ier Cru Classé St Emilion.

    His new ventures are in Lalande-de-Pomerol and St-Georges St-Emilion, two appellations which offer very high quality wines at a fraction of the price of a Pomerol or St Emilion. They will benefit from further cellaring.

    The appellation of Saint Georges Saint-Emilion is recognised for a long time as the most prestigious and the most confidential of the satellites of Saint-Emilion; the site benefits of an exceptional panorama and covers 14 hectares magnificently exposed on south-facing, clay-limestones slopes and sands from Perigord.

    60% Merlot, 35% Cabernet Franc and 5% Cabernet Sauvignon. 25 year old vines hand harvested. Aged in French oak barrels for 15 months (30% in new barrels, 20% in barrels of 3 year white wines and 50% in barrel of 1 year wine). Very deep garnet red. Nose is exotic, tarry, spicy. Very good attack, silky, ripe black fruit, good body, tannins very finely integrated. Youthful and supple, no awkward edges. Fab with cassoulet, roasted goose and all the trimmings, aged mimolette cheese, phat veggie burger with lightly spiced yam fries
  • Once part of the cave co-operative at Tain-Hermitage, the family vineyards of Domaine Chevalier are gradually being reclaimed by the brother and sister team of Nicolas and Marlène Chevalier. Following his formal agricultural studies in France, Nicolas spent four years honing his winemaking skills on estates in Australia, California and South Africa.
    Clay and limestone 100% Syrah. Les Voleyses is a lieux-dits parcel planted on limestone soils in 1986.
    The Voleyses Cuvée is made from younger vine fruit fermented in concrete and aged in stainless steel.
    Deep purple colour. Fragrant nose of blackberries, plums, a hint of leather. Layers of fruit roll over the palate, very soft and appealing. Chewy texture, medium finish. A Syrah for current drinking, enjoy with lamb with red peppers, tomatoes stuffed with garlic, rosemary, thyme and rice, spicy sausage casserole or steak
     
  • Founded in 1965, Les Vignerons d’Estézargues is located in the Gard département on the ‘wrong’ side of the Rhône, some 20 kilometres west of Avignon. It handles fruit sourced from almost 400 hectares of vines, mostly classified as either Côtes du Rhône or Côtes du Rhône Villages Signargues, the latter an appellation created in 2004 for red wines only and encompassing the communes of Estézargues, Domazan, Saze and Rochefort du Gard. A medium-full bodied blend of 50% Grenache, 30% Syrah and 20% Mourvédre. Only natural yeast fermentations are employed and sulphur levels are kept to an absolute minimum. Neither is there any fining or filtration on any of the red wines. Being one of the warmer pockets of the southern Rhône, the vines tend not to be under too much threat from rot and the crop arrives at the cellar in a healthy condition, which helps negate the use of additives; the natural alcohol and tannins within the wines adding to their stability. Plenty of forward pepper and spice notes, a touch of liquorice and sweet fruit moving through to a mouth covering tarry finish. Try with a venison casserole, mixed grilled vegetables, slow cooked pork shoulder with celery & braised rhubarb, sausage sandwich with grilled mushrooms and tomatoes or pork pie & coleslaw Vegan      
  • The rolling hills between the scattered medieval towns and villages of Gascony are predominately white wine country. Designated Pays de Gascogne in 1982, it was here that Paul Boutinot was drawn to source white wines from the locally grown Colombard and Ugni Blanc grapes. A fresh nose of lime, basil, freshly cut green grass and guavas. The medium-bodied palate continues with more green fruits and flowers; figs and tobacco flowers. Ideal as an apéritif or with fish and chips, simple vegetable or salad dishes Vegan
  • A no frills red and a stalwart of Boutinot's house wine offering, Cuvée Jean-Paul Rouge captures the magic combination of drinkability and complexity. The southern Rhône Valley is swathed in warm, sunny vineyards and peppered with hilltop, stone-hewn villages on its rocky outcrops. Outside of the delimited areas of the famous village appellations, the wine the local vignerons make and enjoy with their friends in the village cafés and bistros is Pays de Vaucluse. Cuvée Jean Paul Rouge is made predominantly from a blend of Grenache and Syrah from the Vin de Pays de Vaucluse. A classic Southern Rhône red; friendly and warming leafy, autumnal aromas and an ample, baked fruit palate. A delicious, uncomplicated, soft, fruity and very drinkable red. Drink with hearty food such as grilled meats and casseroles. Also great with BLTs, pizzas and mature, hard cheeses Vegan
  • Created in 1999 in Carcassonne, South of France, LGI WINES was the brainchild of Alain Grignon who wanted to work with an international market. He wanted to offer an excellent quality/price ratio, spreading the good word of the wines of the South of France. Intense dark berry flavours, gentle tannins, rounded in style with a lovely soft finish. Sourced from vines over 40 years old, this is a classic Languedoc variety. Rack of lamb, roasted vegetables, stews, Sunday roast  
  • Created in 1999, in Carcassonne, South of France, LGI WINES was Alain Grignon’s vision of the international export markets in relation to the Languedoc and Gascony wine regions. Fresh and crisp, De Chansac white offers wonderful intensity, crammed full of vibrant gooseberry fruit with hints of citrus. Produced from 100% Sauvignon, grown in Gascony it reflects all the freshness that this maritime climate imparts. Try with chicken cooked in a light lime sauce with steamed rice
  • A F Gros and Domaine Parent. The union of these two domaines came about when Francois Parent married Anne-Francoise Gros. Francois had been making the wines of his father's estate, Jacques Parent since 1974 but when they married he decided to take his share of the vineyards (the rest remained with his two sisters) and combined them with those of his wife. Since then Francois has been the winemaker for both domaines which retained their own identities. ​ The A F Gros vineyards are located around Vosne Romanee while the Parent vineyards are in Pommard where the family traces to the original Francois who was born in 1615. Between the labels there are 16 crus that come from grapes grown on 10.06 hectares of total vineyard area. The two grand crus are Echezeaux and Richebourg, the latter being made by Anne-Francoise brother Michel up until 1996 when Francois Parent took over. His intention is to get maximum extraction of aromas with typicity - the wines are generous.

    Francois ferments his wines in a mix of cement, stainless steel and wooden vats and uses new oak liberally, buying some of the best and most expensive available; 50% for the village wines, 70% for premier crus and 100% for grand crus plus two Pommard premier crus Rugiens and Epenots.  The style of wines varies from cru to cru but they represent a common theme of high quality which remains true from vintage to vintage.

    The palate is medium-bodied with supple tannins and firm structure towards the finish. A spicy, juicy Burgundian Pinot Noir from a small, high-altitude and southeast-facing vineyard near the commune of Concoeur, in the hills above the village of Vosne-Romanée.

    Try with rabbit pie, mushroom wellington, wood pigeon and mash with onion gravy or just by itself...    
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    The Domaine Cantaussels is owned by the Bonfils family who manage a collection of well situated and historically significant Languedoc domaines. This 90ha estate is situated to the west of Pezenas in the central Languedoc on gravelly clay soils. Ruby coloured Languedoc cabernet is perfumed with blackberry and vanilla spice. The abundance of dark fruit and firm tannins is mellowed in barrel with scrubland herbs and minerals adding layers of complexity. The medium to full bodied complex palate carries a long satisfying finish. It just makes sense with beetroot risotto, beef sandwiches and crisps, stuffed mushrooms or wild mushroom and garlic on toast  
  • This 130-hectare vineyard is located at the foot of the Gascogne Pyrenees and specialises in white varietals. Warm weather during the day and cool nights give ideal conditions to produce fresh, characterful Sauvignon Blanc. Pascal Debon is smitten by Sauvignon Blanc. In Gascony, he discovers the Sauvignon of Domaine de l’Herré with its unique aromas and flavours, coming from the exceptional microclimate. The richness and the potential are here on these fawn sandy soils, on the fringes of the special climatic conditions which come from the Atlantic Ocean and the Pyrenees : they give the vineyard warmth and freshness. At the heart of the Bas Armagnac region, the vineyards of the Domaine de l’Herré are planted on one of the best terroir of the appellation composed mainly of fawn sandy soils (sand, ferrite and clay). At optimum maturity, the grapes are harvested during the coolest hours of the night, inert with nitrogen to protect them from oxidation and then brought directly into the press, where they undergo temperature-controlled skin maceration. This pellicular maceration aims to migrate the aromatic precursors contained in the skins of the grapes to the juices. Thanks to a slow and careful pressing, it is practically only the drippings that will be kept cold until they are fermented. Under the greenish yellow colour, the medium and simple nose evokes fruity, mineral and vegetal notes. On the palate, it offers a slender mouthfeel that leads into a medium finish. Enjoy this dry, light and fruity white featuring lively acidity. Served chilled alongside oysters, green salad or asparagus quiche    

  • Owned by brothers Jean-Claude and Philippe Lambert, the domaine, based in Sablet, was created in 1935 by their grandfather and now covers 87 hectares. Everything starts in the vineyard, that’s why they switched to organic farming. It is of course the love of this land and the passion for their vineyards that led the Lambert family, after careful management of the vineyard, to gradually convert the whole field into organic farming since 2010. This Vaucluse is from the pebbly, sandy soils on the plain below Sablet and is rich and juicy being 60% Merlot, 20% Syrah and 20% Marselan (a cross of Grenache x Cabernet Sauvignon). Sablet is a commune in the Vaucluse department in the Provence-Alpes-Côte d’Azur region in southeastern France. It is a fortified Provençal village rich in history. Some of it’s wine can also be found in the Côtes du Rhône Villages appellation as well. The stems are removed and the vatting is done during 10 to 15 days in concrete tanks at a temperature of 25°C. The malolactic fermentation takes place in concrete tanks with 3 months maturing. The vinification is done by variety. Before bottling, the wine is filtred. Fab with grilled meats, quiche and boiled potatoes, hare pâté, cassoulet, leg of lamb and all the trimmings or chitterling
  • Domaine de Galuval is nestled between Cairanne and Rasteau in the hinterland of Provence in the Southern Rhône.  It has 49 hectares in various parcels covering some of the best terroir around the Mont Ventoux, along with some of the oldest vines in the region of local varietals such as Caladoc.  Low intervention and perfect growing conditions combined with careful parcel selection and judicious ageing result in thoroughly modern wines that remain true to the individual character of each vintage. Winemaker Emmanuel Couzi’s style is guided by the richness of the fruit and the diversity of each terroir. The emblem of the Domaine de Galuval, the Rooster spins around as the weathervane is battered by the wind. The Mistral and the benefit it brings are what help their vineyards to prosper, ventilating the vines, keeping the grapes healthy and chasing away the clouds to allow them to reach perfect maturity. This wine is born from a quartet of local grape varieties: Grenache blanc, Viognier, Roussanne and Clairette. We played on the identity and complementarity of the grape varieties to create a beautiful balance. Each expresses its varietal notes for a wine all in finesse, very aromatic with subtle floral notes. The color is golden yellow with green reflections. The nose develops complex aromas on the white flower, honeysuckle and linden. The palate is elegant and airy, it opens with a beautiful round approach, a fruity palate and sustained freshness. An unexpected delicate signature for the region. Great with Asian soup (Japanese, Chinese, Vietnamese, Thai) Asian style chicken. Asparagus potage (Soup), fried goat cheese butter lettuce, green apple, almond, borage, sweet meyer lemon cream with cardamom, Mediterranean king prawns, broccoli risotto, calamari, cheese quiche or chicken tagine    
  • Domaine de Galuval is nestled between Cairanne and Rasteau in the hinterland of Provence in the Southern Rhône.  It has 49 hectares in various parcels covering some of the best terroir around the Mont Ventoux, along with some of the oldest vines in the region of local varietals such as Caladoc.  Low intervention and perfect growing conditions combined with careful parcel selection and judicious ageing result in thoroughly modern wines that remain true to the individual character of each vintage. Winemaker Emmanuel Couzi’s style is guided by the richness of the fruit and the diversity of each terroir. The emblem of the Domaine de Galuval, the Rooster spins around as the weathervane is battered by the wind. The Mistral and the benefit it brings are what help their vineyards to prosper, ventilating the vines, keeping the grapes healthy and chasing away the clouds to allow them to reach perfect maturity. This wine is an invitation to explore the highest terroir in Cairanne, the Montagne de Ventabren. Benefitting from altitude sunshine and a terroir of marl and scree, it is famed for being home to the finest parcels of the Cairanne cru. Each grape variety reveals a different aspect: Syrah draws its freshness and structure from it, and Grenache its intensity and richness. It is garnet red with bright violet gleams. The nose speaks of conviviality with its delicious fruitiness. The Syrah offers its wild cherry notes, and the Grenache its aromas of strawberry and raspberry. In the mouth we find an elegant, well-structured wine, with red berry fruit. Ageing in barrel or foudre from a selection of French forests for 12 months structures and enhances the aromatic palette. Absolutely fabulous with a bacon sandwich, BBQ pork, gouda, beef stew, vegan blue cheese burger or spaghetti meatballs  
  • Domaine de Galuval is nestled between Cairanne and Rasteau in the hinterland of Provence in the Southern Rhône.  It has 49 hectares in various parcels covering some of the best terroir around the Mont Ventoux, along with some of the oldest vines in the region of local varietals such as Caladoc.  Low intervention and perfect growing conditions combined with careful parcel selection and judicious ageing result in thoroughly modern wines that remain true to the individual character of each vintage. Winemaker Emmanuel Couzi’s style is guided by the richness of the fruit and the diversity of each terroir. The emblem of the Domaine de Galuval, the Rooster spins around as the weathervane is battered by the wind. The Mistral and the benefit it brings are what help their vineyards to prosper, ventilating the vines, keeping the grapes healthy and chasing away the clouds to allow them to reach perfect maturity. The name Plan de Dieu has its origins in the Middle Ages, when those crossing this great forest plain, often frequented by robbers, were advised to commit their soul to God. Today, vineyards grow where the forest of holm oaks once stood. With a soil composed of round stones and red clay, the Plan de Dieu is a terroir that is particularly well suited to vine growing thank to its rare combination of permanent groundwater reserves and a hot climate. The Plan de Dieu offers the best of both worlds, with intense heat that ripens the grapes to perfection and a regular source of water that keeps hydric stress in the vines to a minimum. This superb terroir confers an original expression on each grape variety to produce generous, intense wines. This wine has been made from vines that are certified organic. The vines have an average age of 30 years, with an altitude of 110 metres. The grapes are machine picked and destemmed immediately thanks to an on-board de-stemmer. On their arrival in the cellar the grapes are transferred to concrete fermentation vats of 4 to 6 tonnes. Thermo-regulation enables controlled extractions during fermentation. Regular and gentle immersion of the cap enables optimum extraction of colour and tannins. Maceration on the skins can last up to three weeks. The wines is then matured in concrete vats followed by 4 months ageing in barrel to enhance the aromas. Deep red with violet gleams. beautifully ripe aromas of cooked fruit such as cherry or plum on the nose. In the mouth it is dense and velvety with elegant fruit, underpinned by distinct oaky notes leading to a harmonious finish. Ideal served with a vegetable tian, seared spiced tuna or tagliolini with clams and chorizo
  • Between the coast and countryside, Domaine Les Yeuses was built in the 13th century by the Templars at the site of an ancient Roman villa. During the centuries, the buildings housed a hospital, the First Consul of Mèze during the French Revolution, and then a winemaking cellar. The estate gets its name from a forest of evergreen oak trees (yeuses in the local dialect). Today they have nearly disappeared, replaced by a path of olive trees. The vineyard of Domaine Les Yeuses comprises over 80 hectares (197 acres) of limestone-rich moderate hillsides which enjoy a maritime breeze. This unique location suits a wide variety of grapes. The estate has been in the Dardé family for more than 30 years. Jean-Paul and Michel, brothers, share the vineyard and winemaking responsibilities. The winery is continuously recognized for its wide range of varietal wines; indeed, the geography of the vineyard gives the red, white and rosé wines a lively acidity and distinctive profile. The vineyard of 80 hectares (197 acres) with a view of the Mediterranean is located on limestone-clay sandy soil on low hillsides. The Mediterranean climate accompanies the grape year-round while the proximity to the Sea provides cool temperatures at the end of maturation to maintain the fruit that is characteristic of Southern French wines. Made from fruit grown on clay and limestone soil from grape varieties: Merlot, Cabernet sauvignon and Carignan. The grapes are totally destemmed and put in tanks separately ; pumping-overs are regularly done and temperatures are kept at approx. 28° C. Maceration is relatively short, once it is finished, running off of the juice in order to keep smooth tannins. The different grapes are then blended. Nice ruby red with a fruity nose of cherry, blackberry; a well balanced wine in the mouth with smooth tannins. Top nosh with richer poultry dishes (turkey, duck), roasted pork, or even a meaty beef brisket, shepard's pie or roast aubergine with goulash type sauce & sweet potato fries!
  • Between the coast and countryside, Domaine Les Yeuses was built in the 13th century by the Templars at the site of an ancient Roman villa. During the centuries, the buildings housed a hospital, the First Consul of Mèze during the French Revolution, and then a winemaking cellar. The estate gets its name from a forest of evergreen oak trees (yeuses in the local dialect). Today they have nearly disappeared, replaced by a path of olive trees. The vineyard of Domaine Les Yeuses comprises over 80 hectares (197 acres) of limestone-rich moderate hillsides which enjoy a maritime breeze. This unique location suits a wide variety of grapes. The estate has been in the Dardé family for more than 30 years. Jean-Paul and Michel, brothers, share the vineyard and winemaking responsibilities. The winery is continuously recognized for its wide range of varietal wines; indeed, the geography of the vineyard gives the red, white and rosé wines a lively acidity and distinctive profile. The vineyard of 80 hectares (197 acres) with a view of the Mediterranean is located on limestone-clay sandy soil on low hillsides. The Mediterranean climate accompanies the grape year-round while the proximity to the Sea provides cool temperatures at the end of maturation to maintain the fruit that is characteristic of Southern French wines. This wine is made from Grenache and Cinsault fruit grown on clay and limestone soil. They are harvested at a high maturity in order to maintain the aromas. After skin maceration, pneumatic pressing and cold settling, fermentation takes place under a controlled temperature at 15°C. The wine is then aged in tanks during 5 month and prepared for bottling. Pale rosé with purple tints; fruity nose with notes of red fruit, toasted bread and butter; rich and fresh wine in the mouth. Perfect partner for oven roasted Pork with chorizo and mushrooms, stone-baked pizza or spinach & feta cheese triangles  
  • Between the coast and countryside, Domaine Les Yeuses was built in the 13th century by the Templars at the site of an ancient Roman villa. During the centuries, the buildings housed a hospital, the First Consul of Mèze during the French Revolution, and then a winemaking cellar. The estate gets its name from a forest of evergreen oak trees (yeuses in the local dialect). Today they have nearly disappeared, replaced by a path of olive trees. The vineyard of Domaine Les Yeuses comprises over 80 hectares (197 acres) of limestone-rich moderate hillsides which enjoy a maritime breeze. This unique location suits a wide variety of grapes. The estate has been in the Dardé family for more than 30 years. Jean-Paul and Michel, brothers, share the vineyard and winemaking responsibilities. The winery is continuously recognized for its wide range of varietal wines; indeed, the geography of the vineyard gives the red, white and rosé wines a lively acidity and distinctive profile. The vineyard of 80 hectares (197 acres) with a view of the Mediterranean is located on limestone-clay sandy soil on low hillsides. The Mediterranean climate accompanies the grape year-round while the proximity to the Sea provides cool temperatures at the end of maturation to maintain the fruit that is characteristic of Southern French wines. Made from Sauvignon Blanc and Vermentino grown on sandy soil. The grapes are harvested at a high maturity in order to preserve the aromatic typicity. After a skin maceration, grapes are pressed in a pneumatic press, and then cold settling of the juice. Fermentation under controlled temperature at 15°C. Ageing in tank during 6 months. Pale with green tints. Elegant nose, very fresh and minty with broom flowers and box tree aromas. The attack is clear with long aromas. Well balanced wine with aromas of white flesh fruit, such as peach. Great with fish tacos with quinoa and black beans, Hawaiian garlic shrimp or vegan 'crab' cakes    
  • Situated in Davayé, at the foot of the rock of Solutré, the Chavet family have 12 hectares under vine, 10 of which are in the appellation of St Véran. The current custodian, Christophe, is the sixth generation of Chavets to manage the Domaine. The vines, which average around 35 years old, are planted on stoney, clay-limestone soils facing south-east to south-west. The planting density is an unusually high 8,000 vines per hectare.
    After picking, a stringent selection and gentle pressing, the wine is simply fermented in cuve at around 18 °C for 6-7 weeks. Once the alcoholic and malolactic fermentations are completed, the wine spends a further 4-5 months in cuve, sur lie, prior to bottling the following spring. The resulting wine is fine, crisp, clean, fresh and minerally with excellent intensity and personality. This is absolutely lovely just by itself served slightly chilled. Or you can grab yourself an anchovy pizza, albacore tuna served on a lemon drizzled green salad or asparagus with morel mushrooms
  • Located over the Bassin of Thau and all along the Via Domitia, the Vineyard was created in 1330. It was the property of a religious order: the Holy-Spirit order. During the religious wars, monks abandoned their properties. Several families took care of the vineyard but its name was given by François Engarran in 1595 when he became the owner. The vineyard then remained in the Engarran family until 1652. In 1966, the Morin family (winegrowers from father to son since 1830) became the vineyard’s owner under Albert Morin’s authority. It is totally under the AOP Picpoul de Pinet. The estate is located on a calcareous plateau covered with very small stones and fine sand. Near the Bassin of Thau, the vines face the Morning sun. The Tramontane, dominant, dry and cold wind blows the clouds and dries out the soils. This lack of water is partially balanced by the sea sprays coming from the Bassin of Thau. Made from Piquepoul grapes grown on clay and limestone soil. Piquepoul is the latest ripening grape of the vineyard. It is harvested at the end of September and even sometimes at the beginning of October. Night harvest in order to preserve aromas and freshness. Immediate pressing and cold settling at a very low temperature. Once fermentation is achieved, the wine is aged on fine lees with regular stirring of the lees in order to bring richness and roundness. Bright and pale yellow wine with very fresh aromas of white flowers, acacia and hawthorn; fresh and saline palate but with a slight roundness for a Picpoul. This wine is a 'gourmet' Picpoul. Good to go with salmon, swordfish, scallops, oysters, clams and rich cream or butter sauces, mahi mahi with mango & avocado salsa salad or a salad topped with strawberries and goat cheese...    

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