Tchotiashvili Saperavi Kvevri
Wild yeast fermented and aged in ancient clay vessels called kvevri. This Saperavi is dark and deep red in color with aromas and taste of dark fruits, chocolate and spices.
Decant it gently and enjoy.
Chateau L’Escart Cuvée Eden BordeauxChateau L’Escart Cuvée Eden Bordeaux
The Laurent family has been sharing their passion for wine for decades, through the cuvées of Château l’Escart, produced from their one piece of 37ha of vineyards in Saint-Loubès. Gérard and his team know that greatness in wine depends essentially on the greatness of the grapes. This is why they take really good care of the vineyards, in order for the vines to naturally resist parasites with as little treatment as possible. They know how important it is to respect the land that doesn’t belong to them. Thus, each harvest keeps the full expression and richness of the terroir. As they say at Chateau l’Escart: “Making great quality wines and respecting the land that we are borrowing from our children”. It is precisely for this reason, and their strong relationship to their terroir, that they decided to convert the vineyards to biodynamic farming. This philosophy continues in the cellar, where only indigenous yeasts is used in the fermentation.
Made from 60% Merlot, 30% Cabernet Sauvignon and 10% Malbec from hand harvested 35 to 45-year old vines.
Piquentum TeranPiquentum Teran
Teran is a variety native to the Istria region of Croatia. Historically, Teran was given to woman after childbirth to combat anemia due to the rich iron content. It also has high acidity and a wild character that’s hard to tame but in right hands makes amazing lively wines. Dimitri Brecevic, owner and winemaker at Piquentum was born in France and worked at some notable wineries before starting his own project in his fathers home village of Buzet, in Istria region of Croatia. Organic farmed, hand harvested and wild yeast fermented in neutral French oak barrels. Unfiltered, Low Sulfites. A great pairing with charcuterie, oily cured fish, fish stews, and smoked meats.
Piquentum RefoskPiquentum Refosk
While Refošk is in the Refosco family, it differs in that it ripens later and often has more pronounced ripe fruit. Historically, Refošk was given to woman after childbirth to combat anemia due to the rich iron content. Primary and malolactic fermentation are completed with native yeasts. A great pairing with charcuterie, oily cured fish, fish stews, and blood sausage. Locals make “Istarska supa,” a slightly warmed broth of wine, toasted country bread, olive oil, sugar, and a healthy dose of black pepper.
Bruno Michel Assemblée Rosé BrutBruno Michel Assemblée Rosé Brut
Organic certified grower Champagne from a top producer. Both gourmand and elegant, this cuvée is loved for its ruby color, spicy aromas, and the notes of red berries in its finish. It’s very brilliant color comes from a careful harvest, where only the best grape clusters were selected at optimal ripeness, and from the saignée winemaking method.
This rosé is a great highlight to complement the end of a meal with friends, and pairs well with a dessert made with red berries or a crumble.
Brut (residual sugar: 6g/l)
Piquentum Malvasia BlancPiquentum Malvasia Blanc
From vineyards planted in predominately flysch rich white soil unique to Istria. It was fermented in 100% stainless steel after 2-3 days on the skins resulting in a wonderfull texture and straw yellow color. In further contrast to the coast, this is the rugged truffle ridden and forested interoir that results in an undeniable savory character that is kept in balance by lively acidity. Earthy enough to pair with hard cheeses, bright enough to highlight fresh green herbs, and a medium body that stands up to fish, it’s an ideal food wine for the nearby and perhaps more familiar Italian kitchen.
Vosne-Romanée Pinot NoirVosne-Romanée Pinot Noir
This village Vosne-Romanee from the “Côte de Nuits” is one of the most prestigious and iconic in Burgundy. Powerful and subtle, voluptuous and distinguished, this Pinot-Noir gets his fullness in the named-place “Les Maizières basses”. The hand picking in this over 30-year-old vineyard allows to keep whole grapes for a long maceration. The wine is matured during 18 months in oak barrels to fix tannins. The potential of ageing is about 20 years.