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Sylvain Martinand - Winemaker Bailly Lapierre

The village of Bailly in Burgundy is the birthplace of the AOC Crémant de Bourgogne. In an underground quarry that provides unique natural conditions, Bailly Lapierre has crafted the finest sparkling wines of Burgundy. The classic noble grapes of Chardonnay and Pinot Noir are hand-harvested then vinified in a traditional manner. The resulting wines are finely chiselled, crisp and super stylish.

Their cellars are 50 metres underground, quarried deep in the heart of the famed Tonnerre stone, providing a cool dark setting for the Bailly Lapierre Crémants to age. In the unwavering temperatures of the cellar the wine is inverted on racks and then receives extended (to AOC guidelines) aging of 16-18 months on its lees. It is during this seemingly dormant period when the wine’s natural sparkle and integrated flavours develop.

“Bailly, our village here in Burgundy, is the birthplace of the Crémant de Bourgogne AOC. Since 1972, in an underground quarry that provides unique natural conditions, we have been producing sparkling wines that belong to a world of enchantment. They come from superb noble grapes, hand-harvested then vinified and patiently matured. Our wines, sprung from the bedrock yet finely chiselled, carry one away with their intense, truly mineral freshness” Stéphanie Falaise, Assistante Commerciale, May 2016

The Bailly Lapierre wines stand as a proud sparkling symbol, astride the border between the Counts of Champagne and the Duchy of Burgundy.

The Cave - Bailly Lapierre

Christophe Molinie - Winemaker La Belle Pierre

La Belle Pierre Rosé is the quintessential southern French "Provencal" style Rosé. The grapes are grown on sand, limestone and shale. The cepage is a predominantly Grenache/Carignan based field blend with an average vine age of 30 years. The grapes are picked at optimal maturity and are 100% de-stemmed then receive a ultra soft pressing followed by a cold ferment.The pale salmon colour indicates traditional gentle handling. The result is a pretty nose of dried herbs and white nectarine, a light stylish and savoury palate with a fresh finish of fresh ripe strawberries with a touch of textural creaminess.

This vignerons co-operative has been situated in Beaucaire, Southern France since 1914. The grape varieties are Caladoc (a crossing of Grenache and Malbec), Carignan and Cabernet Franc grown in sand, schist and clay on 20 year old vines. For the whites they use Sauvignon Blanc and Chardonnay. The grapes are picked in the cool early mornings then vinified traditionally. The result is a pretty nose of dried herbs, a palate of white nectarines, moving towards a savoury dry finish.

Tracteurs Vendanges 2013 La Belle Pierre

Crozes-Hermitage red is from Syrah and the little white produced is from Marsanne supplemented by Rousanne. Softer and more vibrant, requiring less time in the cellar, than the more prestigious Hermitage. Crozes from Cave de Clairmont offers some of the very finest examples of cool climate Northern Rhône Syrah. Their efforts are highly regarded.

Founded in 1972, the Cave de Clairmont was the pursuit of three families who were Crozes-Hermitage specialists. Run by the extremely talented Carol Devaux who is both the head Viticulturist and wine maker. Calm and professional, Carol delivers true wines that are good for the soul.

Jean Michel Borja, president and son of one of the three founders of the winery, vinegrower at Beaumont-Monteux, Crozes-Hermitage and Florent Martinelli, vinegrower at Beaumont-Monteux, Crozes-Hermitage

Tastings from barrel - Château de Corcelles

A National Heritage Site in Beaujolais, Château de Corcelles has ninety hectares of beautiful old vines spread over several terroirs enabling Gamay to express a range of styles, this clearly is a major benefit to the final blend. The Château produces Beaujolais in its signature traditional bottle.

The vineyards are located 15 km north of Corcelles on the communes of Pruzilly and St- Vérand on clay and siliceous soil.There are also vineyards around the château. Yields are low at 45 hl/hectare. Goblet-style pruning or trellised vines provide healthy grapes. Grapes are hand harvested by a team of one hundred and fifty pickers at optimum ripeness to give aromatic expression and depth of flavour. Carbonic maceration for about five days. They choose to ferment in the traditional Beaujolais manner using whole bunches, creating an inter cellular ferment that captures all the flavour of the fruit.

A ruby-coloured robe. The bouquet exudes red fruit notes which are enhanced by delicious, fresh flavours and a supple, delicate texture in the mouth. In brief this wine offers the thirsty local or the intrepid traveller the pure un-adulterated delights of Beaujo in all of its crisp, juicy, red-cherry, earthy charm!

Didier Thavenet - Château de Corcelles Vineyard Manager

The pretty village of Volnay is perched high on the hillside, as befits a place whose wines have long been reputed as the finest of the Côte de Beaune. Volnay is old, the names of several vineyards remain unchanged for 700 years. The Delagrange coat of arms dates back to 1570. The family has been vineyard owners from this time forward.

With age comes experience and the extremely affable Didier, son of Henri, understands his region right down to the individual vine. He is a calm, happy man, who enjoys the position time has given him.

The border between the villages of Volnay and Pommard, where a good part of the Domaine’s vines are situated, is perhaps one of the most interesting geological contrasts in all of Burgundy. Here, the slopes of Volnay produce Pinot Noir that is lacy, delicate and fragrant. A few hundred feet away, where the slopes flatten out, the soil of Pommard gives the same grape variety muscle and concentration.

Didier owns 14 hectares of vines in the communes of Volnay, Pommard, Aloxe- Corton, Meursault and Haute-Côtes de Beaune. Didier can boast some of the best plots located right in the center of Volnay.

The philosophy he has embraced is simple: hard work by hand in the vineyard and minimal intervention in the cellar. He ploughs rather than sprays and uses only organic vine and soil treatments, de-buds to limit yields, defoliates by hand to prevent rot and harvests manually.

In the cellar he uses new oak only sparingly, with 30% whole-bunch ferments in the reds. Didier’s main focus is to make wines that have precise aromatics followed by a pure core of classic Burgundian fruit.

Didier Delagrange Volnay

Nathalie and Gilles Fèvre - Owners & Winemakers with daughter Julie who is an engineer (agronomy) and an enologist

Fèvre families have been working at the heart of Chablis vineyards since 1745. Nathalie and Gilles both oenologists, run their property with a deep respect to the labor of previous generations. They use minimal vine intervention and, environmentally friendly techniques so that the authenticity of the soil can express itself both naturally and fully

AC Chablis and Premier Cru Fourchaume and Vaulorent are vinified in temperature-controlled tanks, whereas the hallowed Grand Cru Les Preuses is vinified in both tank and then barrel.

Both of them being oenologists, Nathalie and Gilles work hand in hand. Passionate with his work in the vineyard, Gilles looks after everything that takes place on his Family's ancient vineyards.  Always aiming to improve the quality of their grapes and striving for perfection.  Nathalie takes care of the work in their ultra efficient winery. Everything they do in the winery is by hand and must preserve the excellence issued from their terroirs. In 2004 they built a winery (which has since been updated) and cellar in order to vinify all the grapes coming from their domain themselves. This cellar is composed of small thermo- regulated stainless steel tanks (from 20 to 50 HL); this gives Nathalie the ability to vinify each parcel separately. Both are important factors in controlling and maximizing the quality of the grapes.

And now they have a new employee, Julie Fèvre their daughter.  She obtained her diplôme d'ingénieur agronome at École d'Ingénieur de PURPAN and her diplôme national d'œnologue in Dijon (impressive stuff!!). Julie brings new youthful energy and vision to this wonderful proud Family Domaine.

Grand Cru Les Preuses Vintage 2016

Veronique and Bernard - Owner Winemakers Font Sane

Standing in Veronique Peysson’s sunny courtyard, she showed me the steep mountain peak on which her Gigondas vineyards are perched. They seemed ridiculously high and, to the naked eye, to have no access road, but those were indeed her vines. The famous battering Mistral wind does many things and when your vineyards are, intermingled with the mountain, it adds flavour into the wine. It literally blows the flavours from the mountains and valleys flora into the grapes - delicious notes of forest pine trees, wild herbs and olive groves all permeate the grapes; honestly, the proof is in the tasting.

Le Mistral also acts as a purifier by blowing away dust and pollution, increasing sunshine hours by seeing off rain clouds and clearing rot by drying the grapes.

Veronique’s Gigondas cepage is Grenache, Syrah, Mouvedre, Cinsault, from fifty-year-old vines, grown in five very different terroirs, aged for eight months in foudres.A captivating wine, herby and aromatic, rich spicy well balanced and powerful, yet long and very elegant at the same time.

Domaine de Font Sane Gigondas Vineyards

Francois Clauzel - Winemaker

Château Gantonnet dates from the 19th century. It is situated in Sainte Radegonde, a small village with its origins in the Middle Ages and within the Entre-deux-Mers region. The château is close to the Dordogne river, overlooking the village where it enjoys excellent exposure to the sun.

Wines produced in the Entre-deux-Mers appellation have an excellent reputation for value for money. But Gantonnet offers more than just value; their wines are well-defined and stylish.They crop much lower than permitted and they have older vines than those around them, aiming for quality not vigour.

Bordeaux Blanc: Sauvignon Blanc 50%, Semillon 20% and Muscadelle 30%. Cold maceration with skin contact for 6-12 hours before pressing. 90% in stainless steel vats along with 10% matured in 25 new barrels. Lively mouth feel with notes of white peach and citrus fruit.

Bordeaux Rouge: Merlot 70%, Cabernet Franc 30%. A three week maceration followed by running off and pressing. One year in large oak barriques followed by blending before bottling. Aromas of black fruit.Well-structured with rich Christmas cake notes and juicy firm tannins.

Vineyards of Château Gantonnet

Château Husson is located on the eastern slope of the Châteauneuf-du-Pape appellation, in the town of Courthézon. The estate is fortunate to have old vines with deep root systems that can draw cool moisture during periods of hot, dry weather.

Grenache is the primary grape variety used in the red wines. Grenache contributes balance and structured, with heavenly aromas of liquorice and spices. Mourvedre and Syrah contribute colour and acidity, and further aromatic notes of violet, small red fruit, leather and smoke.

Whites are also primarily made from Grenache Blanc, which gives elegance; Clairette and Bourboulenc contribute freshness, minerality and slightly saline notes.

The vineyards are tendered using sustainable methods the grapes are all harvested by hand and the results are delicious.

Jeremy-(Ergo-Wines), Patrick Bertrand-(Owner Winemaker), Aliocha Stott (Cellar-Hand)

Moulin-à-Vent is the most structured and age worthy of the elite ten Cru’s of Beaujolais. I was told that Patrick Bertrand, the owner of Domaine de la Merize, has proudly been to Paris - once.  A quietly spoken mischievous man with arms like Popeye, I know that he is immensely proud of his wines and his region, but would certainly never say so. He tells me he is not from Beaujolais, like his father and grandfather, he is from Moulin-à-Vent. By the way, my Uncle tells me that the trip to Paris was actually to a tractor exhibition 20 km south of Paris!!

The reasons why his wines are so good is simple: firstly - the vine age (on average sixty years old), secondly - vineyard location. The vines are situated on various aspects, which provide him with fruit with different flavours and structures. Unsurprisingly, Patrick does not use any oak nor, for that matter, any new fangled vinification methods; these are true, honest and traditional wines.

Patrick through age-old experience, hard work and attention to detail makes wines that sing, they are delicious wines and wines to be proud of. However please be warned! If you ever happen to visit Domaine de la Merize and Patrick invites you into his Cave (and he will)...be careful, you may be there for some time as he is very generous and thorough with his tastings!

Nathalie Falmet Owner Winemaker

Nathalie controls every aspect of her wine and she was the first woman to have the tittle Vigneron and Oenologist. She is to this day one of the very few women in Champagne to carry out both jobs simultaneously. And she does it with innervation and with dazzling results.

Her vineyards are nestled in the heart of the vibrant Côte des Bar region where different soil (Kimmeridgian marl topped by Portlandian limestone) and climate (higher temps due to humid Atlantic influence plus continental influences) ripens the Pinot making her wines fuller in character. The Cuvée Brut is composed of 80% Pinot noir and 20% Chardonnay.

NV Champagne Nathalie Falmet Brut - Robert Parker 91+ Points

The NV Brut is made of 50% Pinot Noir, 30% Chardonnay (both 2011) and 20% Reserve (from a Soléra started in 2009). Its refined aromas of bright fruits migrate to a very light and delicate first palate. This champagne is dry (dosage: seven grams per liter) and firmly structured, but really fine and elegant, and provided with a good length and subtle mineral flavors.

They are deep and well structured wines, and reveal a salivating salinity on the finish. News alert for natural wine “freaks” Nathalie is working on a natural Champagne project where the ferment vessel used is a clay Dolium!!

Nathalie Falmet Brut Nature - Josh Raynolds 92 Points

100% Pinot Noir, no dosage. Pear, melon and honeysuckle aromas are complicated by notes of blood orange and chalky minerals. Smooth and expansive on the palate, offering fresh orchard and red fruit flavours and an exotic touch of jasmine. Finishes on a refreshingly bitter note of pear skin, with strong mineral cut and lift.

Nathalie Falmet Côte des Bar Vineyard Champagne

Château du Nozay is a majestic castle located on a beautiful 17th century property. Today, 15 hectares of exquisite Sauvignon Blanc vines surround the castle. This is an isolated and preserved environment that results in sublime Sancerre. His wines are harmonious, they are pure and graceful, but most of all they are so pretty and fresh.

Philippe de Benoist, owner of Domaine du Nozay, has a rather famous brother in law, one Aubert de Villaine, owner of the legendary Burgundy property Domaine de la Romanée-Conti. Given the connection, it will come as no surprise that Domaine du Nozay’s winemaking philosophy is similarly meticulous, espousing organic methods. The Domaine’s vineyards boast a high proportion of prized terres blanches, the chalky-clay soils rich in marine fossils, which are linked to the distinctive flavours and textures of many great Sancerres. When he is not chasing wild boar (a favourite pastime), Philippe devotes his prodigious energy to managing Domaine du Nozay’s fifteen hectares of vineyards, while his talented son Cyril handles the winemaking.

Cyril de Benoist Owner Winegrower Domaine du Nozay

This small Domaine is situated on the famous flinty slopes of the Vouvray region just to the north of the majestic Loire River. It produces tiny quantities of exquisite white wine from very old Chenin Blanc vines. Their soils are packed with flint and silex – miniscule million year old sea fossils, dating back to a time when the sea covered this part of Northern France. The modern day soils now give perfect drainage in this cool wet region.

Domaine d’Orfeuilles was founded in 1947 by Paul Herivault. This vineyard is now cultivated by Bernard Herivault and his son. They make every effort to proudly maintain the traditions in the cultivation and production of their vines. Resulting in clean yet unctuous viscous wines that show a plethora of qualities from fresh lime and fennel seeds to dry savory “flinty” notes.

For me Vouvray encapsulates what I love about wine, flavour, the ability to age and history. One of the great wine books is Wine & War by Don & Petit Kladstrup and one of the amazing stories is that of Gaston Huet, a winemaker in Vouvary. Huet was called to active duty; early in the war he was captured by the enemy in Calais. He was separated from his family and vineyards for five years while in a German prisoner of war camp. By the time he returned to his vines in Vouvray, he was a 100 pounds lighter and in tears over the reunion with his little girl and the state of his overrun, untended vines. That he lived into his 90’s could be considered a miracle, a rich stroke of good fortune for the wine community. Also as a footnote whilst a POW he remarkably blackmailed a guard to allow a shipment of wine from home to be admitted into the camp…but that’s another story!

The wines of Domaine D’Orfeuilles are delicious – perfect reflections of the noble Chenin Blanc grape in its various guises.

Jean- Louis Pradelle pruning their Syrah Vines in Saint-Joseph

Domaine Pradelle remains a family run estate since 1854.  It is managed by the Pradelle brothers, Jacques and Jean- Louis, and Antoine Pradelle, the son of Jacques.  They lovingly work the land to create some of the most honest, earthy, spicy and bloody expressions of Northern Rhone Syrah.

Their vineyard’s cover 37 hectares and are located all around Tain l'Hermitage on the both sides of the Rhone River. On the left bank of the Rhône the grapes are used to make Crozes-Hermitage and on the right bank grapes are producing Saint-Joseph. Plots vary in gradient and soil structure.

As ever, it’s all about the vineyard work, the goal is to have the best quality grapes as possible..and this as ever is a labor of love.  They replace the dead vine every year, and carry out vigilant green harvests they like to have the foliage as tall as possible and remove some leaves on the bottom to avoid rot on the grapes.

In the cellar, fermentations take place in concrete tanks with epoxy resin, each tank has got it’s own refresh and warm up system for better fermentations and macerations.  The alcoholic fermentations are made with wild yeast to get a good terroir expression. Red wine ageing take place in big oak barrels to keep the expression of the terroir both true, honest, balanced and delicious.

Whether you are into “natural wine” or not, La Roche Buissière’s results make for delicious drinking. They are located north of Vaison- La-Romaine, in-between Provence and the foothills of the Alps; their 18 hectares vineyards are planted with Grenache, Syrah, Cinsault and Mourvedre. They are between 300 and 450 metres above sea level, which provides them with the freshness of the hills and the sun of the South. The soils are calcareous clay of varied texture: marl, sand or silt. This diversity is a valuable asset, bringing originality and complexity to the wines.

During vinification they use natural yeasts; they don’t filter or fine, preferring to allow the wine to settle naturally; at no stage is sulphur used. These natural practices provide a true expression of terroir within each vintage.

We are grateful to Brendon Keys (BK Wines) for introducing us to La Roche Buissière. Back from his recent French jaunt ...“dude - their (LRB) wines are awesome, so primary and powerful, delicate and balanced, they punch way above their appellation”. I don’t always write down what BK says but I do listen.

La Roche Buissière Laurence and Antoine Owner Winemakers

Along curving back-roads you find Château des Rontets located on top of a hill overlooking the village of Fuisse. Pouilly-Fuissé is the important white wine appellation in the Mâconnais district of Southern Burgundy. Being on top of a hill means that the only water to pass through the vineyards comes from above; purity is the hallmark of Château des Rontets. Fabio and Claire exchanged their city lives as architects and returned to the family home to become farmers; Château des Rontets has been in Claire’s family since 1850.

The property is 6.5ha with the oldest vines being planted in 1910; harvesting is done carefully and by hand. The farm is certified as organic and as such all viticulture is practised with the aim to produce natural grapes of the highest quality. The soils are clay and limestone for the silky fine Clos Varambon and granite for the rich Pierrefolle. Fermentation takes place with natural yeasts only in temperature controlled oak vats. Maturation is on fine lees in oak barrels ranging from 10 to 24 months. After a long period on lees, the wines are racked then bottled without filtration. This is pure, pristine white Burgundy.

Claire and Fabio of Château des Rontets

Clos Roussely is situated near Château Chenonceaux (second only to Versailles as the most visited Château in France) in the appellation of Touraine. The oldest vines on the estate are over 80 years, worked by horse and harvested by hand. The Winery itself is dug deep into the 250-year-old Tufa (Limestone) walls, so wine making is at a constant temperature allowing for slow ferments. Certified Organic, time does its work here, not chemistry.

The Roussely family bought this property in 1917, it is now owned and run by their gifted and proud traditionalist son, Vincent Roussely. He is considered by his peers to be a dynamic wine maker producing the very finest wines of their beautiful and ancient region.

The resulting wine, Le Clos, is is elegant, pure and precise. Light and bright in texture, this fruity wine has juicy green fruits, sliced apple and a cut of grapefruit acidity. A herbal element is balanced by the warmer notes of apricots.

Provence is known for its gusty “Mistral” winds and its hot, sunny dry climate, these factors give the region’s wines their unique character. Making rose wines has been a specialty in Provence for generations, an integral part of the “art of living” for which the region is so well known. Provence’s climate, soils and grape varieties are all perfectly suited for rose winemaking.

Sables d’Azur Rosé (bottled in the lovely traditional style) is a delicious mouth watering reward to this pursuit, made by the legendary winemaker Guillaume Cordonis. Boasting clean yet full fragrances of citrus zest and a palate of strawberry, tangerine, and almonds. Sables d’Azur is a dry, fresh, and clean rosé with crisp acidity and superb length. Grenache, Cinsault, Syrah are organically tendered in clay, limestone and sand.

The grapes are completely de-stemmed before direct pressing and fermentation at low temperature for an Optimal 13% alcohol by volume.

The Provence region, so chic and gastronomic, carries with it a strong heritage where, between culture and lifestyle, relaxation fits perfectly.

Guillaume Cordonis - Winemaker, Sables d’Azur

One of the best properties in the appellation of Vacqueyras, certainly the best-named, Le Sang des Cailloux is located on the limestone escarpment which divides the villages of Vacqueyras and Sarrians. Serge Férigoule is famous for two things, one trivial and the other very serious.Yet it is the idiosyncrasy betrayed by his handle-bar moustaches which perhaps reveals an approach to winemaking which is as individual as it is successful.

All of Serge’s seventeen hectares rest on the great Plateau des Garrigues, where red clay, limestone,and the famous galets stones,impart a terrific intensity and depth to the wines. Given the aridity of the soil, the vines here are naturally prone to lower yields—this gives the wines their concentration. He is not looking to impress; only to make the best wines he possibly can. Serge is also sentimental—each year, the Cuvée Traditionnelle of Le Sang des Cailloux is named for one of his daughters, Floureto, Doucinello and Azalaïs. The “Vieilles Vignes” is also called “Lopy,” named for his hometown. His wines have everything we love about the Rhône – wild and chewy with great notes of leather, spicy and smoky, black fruit.

Grandfather (Owner) -Domaine de Séminaire and Hervé Pouizin - (Winemaker)

Unlike the usual warmer Côte du Rhône climates yielding lush fruit, this fourth generation farm is located on 250 acres in the cool foothills of the Alps near the village of Valréas, where the Mistral winds whips through this north-eastern corner of the Southern Rhône.

The area around the town of Valréas is known as L'Enclave des Papes. It is an enclave of Vaucluse, surrounded by the department of the Drôme. The foundation of the Enclave began in 1317 when Pope John XXII bought Valréas for the papacy of Avignon. The story goes that following a visit to Valréas, feeling unwell he was offered some wine from the area. Liking it he decided to purchase the town to ensure his wine supply. I mean it was the prudent thing to do.

A beautiful Provençal house, surrounded by olive and truffle oak trees, lavender fields and thick forest, is the centre of this idyllic micro-estate. Hervé Pouizin and his wife, Mathilde have preserved the self-sufficient estate mostly as it was a century ago, with one key exception: they converted everything to organic farming. Fermenting their wines in the same huge concrete tanks since 1938, the couple takes an old-school approach to winemaking and uses no oak. They produce high-toned, bright, floral wines, in keeping with their region and elevation, bottled early to preserve the fruit and with minimal sulfur. These wines offer beauty and amazing value.

Domaine de Séminaire - Valréas, Hand Picking Vintage 2014

Cyril Sauzon Cellar Hand - Château des Tours

The Château des Tours has cultivated vines since 1153 (that’s old!). It is the emblem of the Brouilly appellation, possessing 48 hectares in one whole piece giving focused, structured wines. Another 20 hectares of vineyards in Saint-Lager, to the north, has land that is less steep, producing “rounder” wines that are full of charm.This variety of plots allows them to benefit from the specificities of each terroir. Limited and voluntary grassing-over allows them to control yields.

The vineyards, in a pink granite basin at an altitude of 328 metres, are perfectly orientated (facing south, south-east). Average vine age is 40 years. Hand harvested with great care, ensuring the fruit arrives whole and undamaged at the winery in small transport cases.

The vines are very carefully worked in order to limit the yields. Located in the south of Brouilly and a flagship of the appellation.

The estate helps Gamay to express the best of the terroir; subtle and fleshy yet uplifted by tannins with great finesse. It reveals aromas of cherries and blackberries with generous intense fruit dominated blackberry flavours.

Chateau des Tours Brouilly Beaujolais

Emmanuel pruning with the kids

The ever-innovative Emmanuel (Manu) Rybinski is without question Cahors' hottest young star. Overseeing 24 acres on the plateau of Villeseque, Emmanuel Rybinski tends to some of the best terroir in Cahors. Emmanuel's 24 acre estate sits atop an iron rich plateau on the southern border of the appellation. The iron chunks scattered atop this vineyard are so pure you could sell them to a smelter. The property is unusually high in elevation with allows Emmanuel to farm organically with ease (he is above the fog line and therefore has no issues with mildew). Rows are plowed by horse and spaced tightly.

In 2005, the operation was classified under rational agriculture and in January 2014, Clos Troteligotte became certified organic. The Rybinski family home is equally impressive - An off the grid Eco/DIY masterpiece Emmanuel created from a 17th century stone barn.

K - nom Enticing red cherry aromas lead you into a sip of this well-made Malbec/Merlot 985/15%) blend. Your palate is immediately filled with fresh berries, but there is underlying complexity as the earthy notes become apparent. Silky-smooth tannins and pleasant minerality allow this Cahors Malbec to shine a very bright light on a very old corner of France.

K-Or Is the most obviously savoury and mineral wine in Emmanuel's lineup. Grapes are harvested early for appellation standards and fermented/aged in unlined concrete squares (Emmanuel makes the point that he prefers to have living biology present on the walls of his vessels). Emmanuel paints the K on the label here red because he cherishes the "bloody" aromas this wine gives off upon opening. Cold Maceration between 10 and 12 ° C for 5 days with no yeasts or enzymes. Full body pigeage for 10 days. 30 day maceration. Aged for 18 months in concrete vessels. 92 Points, "Editor's Choice", Wine Enthusiast

K Is a micro plot selection. Maceration in cold, natural yeast, extraction by manual punching, long maceration, temperature control.  The flavours of tart small black berries are being supported by a strong framework of extreme elegance. K 2012: Wine Enthusiast 2014, 93/100

K-2 Is named after one of the highest mountains on earth and is the top wine of the estate. Sourced from Emmanuel's oldest, lowest yielding vines. This is Cahors at its highest purity. Elevage in unlined clay amphora makes natural sense for this naked/dramatic bottling. About 15% of the wine evaporates through the clay during its one year aging period.  Cold maceration before fermentation for 5 days at cold temperatures. Long ferments at low temperatures for 10 days with manual punching of the cap. Natural yeast. Maceration for 30 days, temperatures controlled. Ageing for 12 months in terracotta amphora. 95 Points, Wine Enthusiast

Clos Troteligotte vineyards Cahors

Romain Ott - Winemaker Le Rosé du Vallon

The beautiful organic vineyards of Rosé du Vallon borders the prestigious Domaines Ott, so winemaker Romain Ott didn’t have far to travel from his family’s estate. “Petit rosé tout simple”, the new label states, quite simply Rosé! A modest and slightly ironic claim considering the biggest names in Provence are involved with its production.

Dry windy hills, gleaming orchards and lavender scented olive groves surround Le Rosé du Vallon’s home, Château Léoube. Gentle artisan viticulture and environmentally sensitive practices work perfectly alongside a winery that uses the latest technology.

Fifteen year old Mouvèdre, Grenache, Cinsault and Syrah vines grow in the most hallowed of Rosé soils.The vineyards nestle into the valley (vallon), protected from the Mistral wind, overlook the salty, shimmering Mediterranean ocean.

This special Rosé is, unfortunately, limited in quantity. It is, I feel, the very benchmark of the classic Provencal pink drink - light, fragrant and creamy, delicate, herb scented and pure.