{"title":"2018","description":"","products":[{"product_id":"madregale-bianco-chardonnay-trebbiano","title":"MADREGALE BIANCO, Trebbiano - Chardonnay, Abruzzo","description":"\u003cp class=\"p1\"\u003eMadregale Bianco is a bright and lively white wine made from a carefully balanced blend of Trebbiano and Chardonnay. This crisp and refreshing wine is crafted from hand-harvested grapes and fermented using indigenous yeasts, preserving the purity of its fruit character. The grapes undergo gentle pressing, and fermentation takes place in stainless steel tanks to maintain freshness and aromatic intensity. The nose is vibrant with citrus aromas of lemon zest, green apple, and a touch of white peach. On the palate, it delivers a fresh and mineral-driven profile, with hints of pear and jasmine, leading to a crisp, fresh and zesty finish.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eCANTINA TOLLO, MADREGALE, Colline Teatine, Chieti Organic principles \u0026amp; Certified organic \u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFrom the award-winning Cantina Tollo, one of the most distinguished co- operative wineries in the Abruzzo region, covering 2,700 hectares owned by 800 farmers. The winery is renowned for its commitment to sustainable viticulture and innovation while preserving local traditions. The vineyards benefit from a favourable microclimate, where the cooling Adriatic breezes and significant day-night temperature variations create the perfect conditions for well-structured, balanced wines.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972720693408,"sku":"","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/madregale_bianco_terre-di-chieti.jpg?v=1594047918"},{"product_id":"chateau-turcaud-white","title":"Chateau Turcaud Blanc, Entre-Deux-Mers","description":"Turcaud Blanc is a blend of Sauvignon (50%) with Semillon (45%) and a touch of Muscadelle.\u003cbr\u003eIt is a very classy wine, vividly fresh with appealing Sauvignon character. Lively orange, pineapple\u003cbr\u003eand floral – rose, jacinth - flavours on the nose are followed by notes of grapefruit and lime on the palate. So often overlooked here in Ireland , white Bordeaux's are a joy to drink, this is really worth a try, we urge you not to make the same mistake as most.\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eCHÂTEAU TURCAUD, La Sauve\u003c\/strong\u003e\u003cbr\u003eWith previous experiences in the wine industry including vineyard manager for all of negociant André Lurton’s holdings in Bordeaux, Maurice Robert bought Château Turcaud in 1973.\u003cbr\u003eAt the time, it consisted of an old rundown house, 18 ha of land, only a third of which was planted with vines. For years, Robert split his time between his day job at Lurton and Château Turcaud.\u003cbr\u003eToday, and after much effort and hard-work the property, located 25 km south of Saint-Emilion, is an immaculate 45-ha vineyard, planted on gravely slopes, the house, now completely renovated, adjoins the meticulously maintained and well-equipped winery in the back.\u003cbr\u003eStéphane and Isabelle Le May (Maurice Robert’s daughter) are now in charge.\u003cbr\u003e\u003cbr\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972723314848,"sku":"","price":19.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/chateau_turcaud_entre-deux-mers_2011.jpg?v=1594047923"},{"product_id":"gerard-tremblay-chablis","title":"Gerard Tremblay Chablis","description":"\u003cp\u003eDomaine Tremblay Chablis is what every wine from this appellation should smell and taste like, sadly so very few do these days. It is very much the real deal, unoaked from 10 to 30 year-old vines grown on Kimmeridgean soils; very mineral, yet not aggressive with trademark green and red apple and oyster-shell aromas. The palate is whistle-fresh with lime, apple and more minerals showing. The overall impression is of a perfectly balanced, fleshy and ripe wine. Whilst this example may be a few euro more than Supermarket examples it will at the end of the day deliver true value.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eDOMAINE GÉRARD TREMBLAY, Chablis\u003c\/strong\u003e\u003cbr\u003eGérard and Hélène Tremblay own 34 hectares in Chablis, including 10 in Premier and Grand Crus. They are the 5th generation of Tremblay to run the estate but they have built most of it themselves, including their brand new winery, which works entirely by gravity, thus avoiding unnecessary manipulations of the fruit or pumping of juices. The wines are uncompromisingly Chablis, steely, clean and mineral.\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972723511456,"sku":"","price":30.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/chablis_2011.jpg?v=1594047926"},{"product_id":"meyer-fonne-alsace-pinot-gris-reserve-particuliere","title":"Meyer-Fonne, ALSACE PINOT GRIS, Réserve Particuliere","description":"\u003cp\u003ePinot Gris Réserve originates in part from the Kaefferkopf Grand Cru vineyard, it presents a complex nose mixing richness, spices, dry fruit and some smoky notes. Smooth, lush and ripe palate with a full, robust and dry finish. This is the archetypical Pinot Gris for the table, with white meats, poultry, Asian cuisine or terrines.\u003cbr\u003e\u003cbr\u003e\"I tried this vintage on a couple of occasions this year- to really convince myself of how good it was and to reaffirm my belief in the mythical supersonic bottle (a bottle that hits every note perfectly on the day). There are more ambitious bottles from Meyer-Fonne, the bespoke Alsace producer of this gem, but this offering is simply outstanding and easily my pick of the year. An epic wine with smooth, lifting oils and sweet fagranced honey, then a cliff edge of crispness\" Tomas Clancy, Sunday Business Post\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMEYER-FONNÉ, Katzenthal \u003c\/strong\u003e\u003cbr\u003eWithin few years, Félix Meyer has built a solid reputation in Alsace. Working extremely hard in the vineyard, keeping yields ridiculously low, the immense potential of the granitic soils of Katzenthal is reflected in every single of Félix wines. No other grower in this part of Alsace produces wines with such precision, depth, purity and expression of terroir.\u003cbr\u003eVinification takes place in traditional large “foudres”, on fine lees similarly to Leonard and Olivier Humbrecht with whom Félix worked for several years before returning to his 12-ha family estate in 1992.\u003cbr\u003e\u003cbr\u003e“Félix Meyer is one of the more ambitious and successful young vignerons of Alsace. Furthermore, his prices are very reasonable.” Wine Advocate\u003cbr\u003e\u003cbr\u003e“ ... Félix Meyer still has humility, still has a sense of wonder, and is still capable of self-criticism. He is a seeker and a perfectionist. Quantities are limited because while he makes several different cuvées, the domaine has only eleven hectares of vines. He is a terroirist, and when he speaks of a granitic soil, the wine in your glass tastes of it.”\u003cbr\u003eKermit Lynch, US importer\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972729344160,"sku":"","price":26.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/meyer-fonne_pinot_gris_reserve_2008.jpg?v=1594047951"},{"product_id":"meyer-fonne-alsace-gewurztraminer-reserve","title":"Meyer-Fonne, Alsace GEWURZTRAMINER Reserve","description":"\u003cp\u003eGewurztraminer Réserve is very aromatic with pure notes of rose, spices, and exotic fruit. It presents a rich, extra-ripe finish to the palate with notes of honey, without being heavy. Ideal as an aperitif, on its own, with strong cheeses (Munster, Roquefort, Epoisses...) and also to accompany exotic cuisines. An excellent example of the varietal and style, one for true Gewurtz. lovers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMEYER-FONNÉ, Katzenthal\u003c\/strong\u003e\u003cbr\u003eWithin few years, Félix Meyer has built a solid reputation in Alsace. Working extremely hard in the vineyard, keeping yields ridiculously low, the immense potential of the granitic soils of Katzenthal is reflected in every single of Félix wines. No other grower in this part of Alsace produces wines with such precision, depth, purity and expression of terroir.\u003cbr\u003eVinification takes place in traditional large “foudres”, on fine lees similarly to Leonard and Olivier Humbrecht with whom Félix worked for several years before returning to his 12-ha family estate in 1992.\u003cbr\u003e\u003cbr\u003e“Félix Meyer is one of the more ambitious and successful young vignerons of Alsace. Furthermore, his prices are very reasonable.” Wine Advocate\u003cbr\u003e\u003cbr\u003e“ ... Félix Meyer still has humility, still has a sense of wonder, and is still capable of self-criticism. He is a seeker and a perfectionist. Quantities are limited because while he makes several different cuvées, the domaine has only eleven hectares of vines. He is a terroirist, and when he speaks of a granitic soil, the wine in your glass tastes of it.”\u003cbr\u003eKermit Lynch, US importer\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972730851488,"sku":"","price":27.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/meyer_fonne_gewurztraminis_reserve_2010.jpg?v=1594047961"},{"product_id":"pian-dellorino-brunello","title":"Pian Dell'Orino, Brunello di Montalcino 2018","description":"\u003cp\u003eLuminous red. Very deep, complex, expressive aromas of red cherry, raspberry, balsamic oils, violet, and sweet spices on the highly perfumed nose; you can definitely recognize the terroir of Sesta here. Clean, juicy and suave, with multilayered, rich flavors similar to the aromas and an almost smoky nuance. Finishes very long with rising, noble tannins and a saline note. This is an absolutely knockout Brunello that is drinking already very well but will have no difficulty lasting another 12-15 years. Made with grapes from the Scopeta, Cancello Rosso and Bassolino di Sopra vineyards.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eAA PIAN DELL’ORINO, , MONTALCINO Biodynamic\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eCAROLINE POBITZER \u0026amp; J. H. ERBACH\u003c\/strong\u003e\u003cbr\u003eOne of the very best estates in Montalcino, situated right beside legendary Biondi Santi. Caroline, born in the Sud Tirol and Jan Hendrick, a German native, adopt a biodynamic approach in their 6-ha vineyard which is carried through into the winery which is a round, womb-like construction built into the hillside using solely natural, breathable materials.\u003cbr\u003eYou get a sense from a myriad of details that this undertaking was painstakingly thought out and then implemented with an over-arching philosophy of complete integrity with the surrounding ecosystem.\u003cbr\u003eThe grapes for the Rosso are selected in the same way as for the Brunello di Montalcino. The difference is found in the wine-making. Spontaneous fermentation starts after one or two days of maceration. The temperature is automatically controlled so that it does not exceed 30°C. The must macerated a bit more than 2 weeks before 25 hl of it was transferred into a Slavonian oak cask and 30 hl in barrels of 500 l where the Rosso matured for 17 months. Neither artificial yeasts nor any other enzymatic or technological additives have been used during the whole period of transformation of the wine. The resulting wine is powerful, yet perfumed and carries its power with an almost etheral lightness, and on the finish, you are left with a persistent impression of the wine’s purity and aliveness.\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972733374624,"sku":"","price":169.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/files\/BrunellodiMaontalcinoPiandelOrino.jpg?v=1776787640"},{"product_id":"cahors-ac","title":"Chateau du Cèdre 'Cuvée Le Cèdre'  Cahors AC","description":"\u003cp\u003eLe Cèdre is a 100% Malbec, aged for 24 months in oak barrels (80% new, half of them 500l). One notch up in intensity of flavours and concentration, yet the wine is articulate and balanced. Elegant and fine nose of wild flowers, seeds, anisee, fennel and fleshy black cherry. The palate is densely fruited and silky, dark berries, prune, hints of spices are soon backed by freshness and minerality and are carried through its interminable finish.\u003cbr\u003e\u003cbr\u003e“The top treacle-thick cuvée “Le Cèdre”, made from the oldest vines on the estate, “as cypress black as e’er was crow”, sweet, perfumed and plum-pruney. Decant and be awed. This is 100% Malbec from 30-40 year old vines and miserly yields of 30hl\/ha. The recipe is exacting: a tri de vendange, destemming, a light pressing, vinification at 30-32 degrees with pigeage and a 40 day cuvaison followed by a 100% malolactic fermentation in new oak barrels. The wine is then aged for twenty months where it acquires its fabulous colour, almost impenetrably dark with glossy purple tints. With its thick cassis aromas and wild raspberry fruit this is a meal in itself and should be eaten with great reverence and a long spoon.” Douglas Wregg\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eCHÂTEAU DU CÈDRE, Vire sur Lot Biodynamic\u003c\/strong\u003e\u003cbr\u003ePascal and Jean-Marc Verhaeghe form one of the most passionate, hard-working and skilled team of winegrowers we have ever come across. The work of Jean-Marc consists of growing, biodynamicaly close-to-perfect grapes in the vineyards, while Pascal meticulously transforms these grapes into arguably, the greatest Malbec wines to be found anywhere.\u003cbr\u003eThe 27-ha vineyard is planted on 3 parcels, the first consists of calcareous-clay soils, very stony on the surface, the other two are covered with rolled stones and the subsoils are made of layers of sands with trace of iron followed by silica and clay.\u003cbr\u003eNumerous passages are made in the vineyard to ensure the perfect health, quality and ripeness of the grapes, and all the work is carried by hand as, since 1992, no chemicals have been used. The research of quality is pushed so far that almost each vine receives a special attention.\u003cbr\u003eIn the winery, Pascal vinifies the harvest in tanks and foudres, the wines are then matured in 225l or 500l barrels. The use of oak is carefully weighted, each vintage requires different actions, the aim is to produce Burgundy-type wines, that reflects both their terroir and their specific vintage.\u003cbr\u003eOver the years, Pascal has made numerous trials and innovations in order to unleash the ultimate potential of Malbec grapes grown on the soils of Cahors, and the last few vintages have brought Château du Cedre up amongst the very best wineries of the World.\u003cbr\u003e\u003cbr\u003eDecanter February 2012 ‘Top 10 French Estate for value’\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972734685344,"sku":"","price":52.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/files\/ChateauduCedre_LeCedre.jpg?v=1756827312"},{"product_id":"mas-montel-petite-syrah","title":"MAS MONTEL, PETITE SYRAH","description":"\u003cp\u003ePetite Syrah is a wine made from young Syrah vines, it has lovely, deep flavours of ripe plum, stewed red berries and light spices on the nose. The palate is richly textured and juicy with jammy blackberries, strawberry and cherry balanced by vivid freshness and soft tannins.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eMAS MONTEL, Aspères\u003c\/strong\u003e\u003cbr\u003eLocated in Aspères, near Montpellier, the estate is owned and run by brothers Dominique and Jean-Philippe Granier. The soils of the 40-ha vineyards, known as Terres de Sommières, are varied, they consist of mainly red clay, limestone and pebbles and the site is well exposed to the sun and to the local winds (tramontane, mistral, marin). The Granier’s style is for juicy, approchable wines exhibiting charming fruit.\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972737306784,"sku":"","price":16.55,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/mg_petite_syrah_mas_montel_2011.jpg?v=1594047990"},{"product_id":"stephane-vedeau-henri-nordoc-2009","title":"Nordoc \/ Terres Cortal Cabernet Sauvignon, IGP Pays d'Oc","description":"\u003cp\u003eNordoc Cabernet Sauvignon is grown on chalky-clay soils with crumbled stones vineyards. The nose is rich and intense, gorgeous ripe black berries, plum, cassis with hints of vanilla and toast. More ripe black berries are found on the palate, with lovely sweetness and juiciness, ending with wild herbs hints and finely grained tannins.\u003c\/p\u003e\n\u003cbr\u003e\u003cstrong\u003eSO Vignerons, Daniel Orsolini, Claude Serra, les Domaines de Virginie\u003c\/strong\u003e\u003cbr\u003eSo Vignerons is a small “negoce” structure, producing typical quality Languedoc wines. The company was founded by \u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: #000000; text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/www.sovignerons.com\/notre-%C3%A9quipe-our-team\/\" style=\"color: #000000; text-decoration: underline;\"\u003e\u003cspan class=\"s1\"\u003eDaniel Orsolini\u003c\/span\u003e\u003c\/a\u003e \u003c\/span\u003e\u003c\/span\u003eand \u003cspan style=\"color: #000000;\"\u003e\u003ca href=\"https:\/\/www.sovignerons.com\/notre-%C3%A9quipe-our-team\/\" style=\"color: #000000;\"\u003e\u003cspan class=\"s1\"\u003eClaude Serra\u003c\/span\u003e\u003c\/a\u003e\u003c\/span\u003e in 2005.\u003cbr\u003eThe Philosophy behind So Vignerons is to produce high quality, modern style of Languedoc wines at very affordable prices. This has been made possible by the long term contracts the team has signed with local growers, having Claude as the winemaker\/consultant to all the growers and finally by using a state of the art bottling line. \u003cbr\u003eClaude Serra, winemaker consultant, also professor at Montpellier University of Oenology is managing the viticulture and winemaking.\u003cbr\u003eAll the wines are vinified by Claude and come from vineyards located on specially selected “terroirs” producing characteristic varietals from this region","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972740354208,"sku":"","price":13.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/files\/NordocTerresCortalCabernetSauvignon.png?v=1712233394"},{"product_id":"bonovie-roc-rouge-merlot","title":"Eclat d'Oc Merlot, Val des Pins","description":"\u003cp\u003eEclat d'Oc Merlot has a powerful and surprisingly intense nose of plum, stewed black fruit and cherry. Intensely flavoured with ripe fruit, plum and some spicy, vegetal notes. Well structured, with soft tannins and toothsome freshness, it is an amazing wine for the price.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVAL DES PINS, Montaud\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eFree Collective - \u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003e'\u003c\/strong\u003eThis is the story of cooperation, so it is a story of men, and naturally a history in motion. Here even more than elsewhere, without weight or chains, it is a free collective, free as ​​the air that blows in the pines. It does not carry the past as a constraint, nor the future as an anxiety, it is simply a field of opportunities.'\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eVal des Pins is a great source of reliable, well-made and honest southern wines. Medium-sized coop, founded in 1981, located in the Hérault with vineyards holdings stretching over sun-drenched hillsides and running from the Cévennes Mountains foot- hills to slopes overlooking the Mediterranean. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe cooperative principles are based on delivering quality wines while respecting \u003c\/span\u003e\u003cspan\u003etraditions, nature and the environment. The wines are extremely well-made and show unexpected intensity and purity of fruit. Perfectly digestible and balanced by bright freshness, their quality-price ratio is simply \u003c\/span\u003e\u003cspan\u003eunbeatable.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972742287520,"sku":"","price":12.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/roc_rouge_merlot_2011.jpg?v=1594047996"},{"product_id":"mademoiselle-pietri-geraud-2010","title":"Piétri-Géraud, Banyuls Rimage Mademoiselle O","description":"\u003cp\u003eBanyuls Rimage ‘Mademoiselle O’ is a Banyuls ‘muté sur grains’, a new generation Banyuls which has been vinified and matured without air contact. It is therefore fresh and vibrant with sun-gorged cherry character and silky tannins. Made from low-yielding Grenache noir grapes, it has a sumptuous rubis-red colour. Powerful and intense nose of black cherries with wild strawberry and raspberry, the palate is rich, velvety and reminiscent of cherry, cacao and red berries jam. Will work wonders with chocolate, but also with red fruit tart, strawberries and fruit salad.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eDOMAINE PIÉTRI-GÉRAUD, Collioure\u003c\/strong\u003e\u003cbr\u003eDomaine Piétri-Géraud was founded at the end of the 19th century. Today it is run by Laétitia Piétri-Clara, who took over from her mother Maguy; the latter, still active, keeps a watchful eye.\u003cbr\u003eLaétitia is the fifth generation of this family of Collioure winemakers to tend their vines.\u003cbr\u003e“From my 13 hectares with low yields, I make five Collioure cuvées and five Banyuls; some would say I make life difficult for myself. I have been running the estate for over ten years now, and the more progress I make, the further I want to go, but the more doubts and anxieties I have.”\u003cbr\u003eThe vineyards are on the steep slopes of the commune of Collioure. This is the point where the Pyrenees tumble into the Mediterranean; the schist terraces which form the appellations of Collioure and Banyuls cling to the hillsides. This is rugged terroir, with a very strong identity; everything is farmed and harvested by hand, and yields are very low with an annual average of around 22 hl\/ha.\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972752838816,"sku":"","price":27.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/mademoiselle_pietri_geraud_rimage_2010.jpg?v=1594048056"},{"product_id":"chateau-turcaud-bordeaux-blanc-cuvee-majeure","title":"Chateau Turcaud, 'Cuvée Majeure Blanc', Bordeaux","description":"\u003cp\u003e“Turcaud Cuvée Majeure – A fusion of Sauvignon Gris, Sauvignon blanc and Sémillon, this is a delicious offering, both opulent and refreshing. Spiced pear and white fruits meld with a hint of marzipan and floral lift, while the oak is knitted into the wine fabric.” 4-star Decanter\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eCHÂTEAU TURCAUD, La Sauve\u003c\/strong\u003e\u003cbr\u003eWith previous experiences in the wine industry including vineyard manager for all of negociant André Lurton’s holdings in Bordeaux, Maurice Robert bought Château Turcaud in 1973.\u003cbr\u003eAt the time, it consisted of an old rundown house, 18 ha of land, only a third of which was planted with vines. For years, Robert split his time between his day job at Lurton and Château Turcaud.\u003cbr\u003eToday, and after much effort and hard-work the property, located 25 km south of Saint-Emilion, is an immaculate 45-ha vineyard, planted on gravely slopes, the house, now completely renovated, adjoins the meticulously maintained and well-equipped winery in the back.\u003cbr\u003eStéphane and Isabelle Le May (Maurice Robert’s daughter) are now in charge.\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972760899744,"sku":"","price":24.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/chateau_turcaud_cuvee_majeure_bordeaux_2011.jpg?v=1594048079"},{"product_id":"madregale-rosso-sangiovese-montepulciano-terre-di-chieti","title":"Madregale Rosso, Sangiovese - Montepulciano, Abruzzo","description":"\u003cp class=\"p1\"\u003eMadregale Rosso is a medium-bodied red blend of Montepulciano and Sangiovese, offering excellent depth while remaining effortlessly drinkable. The grapes are sourced from vineyards that stretch from the rolling coastal hills to the rugged Majella Massif, ensuring a diverse range of terroirs that enhance complexity. The grapes are hand-harvested and undergo a short maceration period to extract colour and flavour while preserving freshness. Fermentation takes place in stainless steel tanks, followed by brief aging to enhance fruit purity. The nose is rich with aromas of ripe cherries, blackberries, and a touch of wild herbs. On the palate, layers of juicy red fruit, subtle spice and a hint of earthy minerality, finishing with smooth tannins and a gentle warmth.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cb\u003eCANTINA TOLLO, MADREGALE, Colline Teatine, Chieti Organic principles \u0026amp; Certified organic \u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eFrom the award-winning Cantina Tollo, one of the most distinguished co- operative wineries in the Abruzzo region, covering 2,700 hectares owned by 800 farmers. The winery is renowned for its commitment to sustainable viticulture and innovation while preserving local traditions. The vineyards benefit from a favourable microclimate, where the cooling Adriatic breezes and significant day-night temperature variations create the perfect conditions for well-structured, balanced wines.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972765225120,"sku":"","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/madregale_rosso.jpg?v=1594048108"},{"product_id":"bodegas-fuentenarro-ribera-del-duero","title":"Bodegas Fuentenarro, Ribera del Duero '4 Months in Barrels'","description":"\u003cp\u003eDeep colour, classic nose of black fruits, rose petals, sweet spice, undergrowth.. The palate is luscious, full of ripe fruits such as cherry, blueberry, blackcurrant with touches of spice, ripe tannin and fresh acidity. Subtle oaked character but very drinkable. Drink with lechazo (slow roast suckling lamb) or failing that lamb chops.\u003cbr\u003e\u003cbr\u003e'Medium deep colour. Blueberry and blackberry fruit, fragranced and fresh juicy, savoury. Dry, juicy, touch of vanilla and herbal scented oak, very moreish, grippy tannins, very well-balanced. Superb value for money.' Claire O'Boyle-Gallagher\u003c\/p\u003e\n\u003cp\u003eBodegas Fuentenarro is a family winery owned by the family Pérez Garcia. The winery is located in the municipality of La Horra, Burgos, with a long winemaking tradition in the heart of Ribera del Duero. The wines come exclusively from family owned vineyards. The youngest of these vineyards is 20 years old and the oldest 70 years, with different wines produced at each vineyard. The bodega is organic but not certified with sheep manure used for composting, the vines growing on a mixture of clay and chalk at an altitude of 800m-900m\u003cbr\u003eAfter a manual harvest usually in the first week of October the Tinta Fina grapes are taken to the ageing cellar which is built eight metres underground ( resulting in a constant temperature throughout the year).\u003cbr\u003eAfter a 20 day maceration the wine is fermented at 25 degrees before being aged four months ageing in medium toast oak barrels and then a further four months in bottle. The wine is unfiltered with only a gentle cold stabilization.\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972766896288,"sku":"","price":19.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/fuentenarro-square.jpg?v=1594048121"},{"product_id":"sauternes-la-perle-darche","title":"Sauternes, La Perle d'Arche","description":"\u003cp\u003ePerle d'Arche: \u003cmeta charset=\"utf-8\"\u003e'Medium lemon-gold with restraint nose of honey, pollen and dried apricots. Rich on palate with refreshing acidity and perfect balance. Quite a long aftertaste. Well made and enjoyable for early drinking.'\u003c\/p\u003e\n\u003cp\u003eChateau d'Arche 40 hectare vineyard is located on the heights of the village of Sauternes. Thanks to their great terroir, location and hard labour in the vineyard, Château d’Arche is ranked among the great wines of Sauternes.\u003cbr\u003e\u003cbr\u003eThey received ISO 14001 certification in 2011 which was the result of the team's efforts in intelligently controlling their impact on the environment. The vines age average 45 years, they produce highly concentrated juice rich in sugars and flavour The noble rot Botrytis Cinerea essential in producing sweet wines grows particularly well on the grapes composed mainly of Semillon (90%) but also Sauvignon (9%) and Muscadelle (1%).\u003cbr\u003e\u003cbr\u003eAt maturity, the grapes are harvested by hand and are subject to a rigorous selection. The picking teams are sent 4 or 5 times to select the most botrytised grapes. The wines are matured for over 18 months in oak barrels before bottling.\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972770304160,"sku":"","price":22.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/perled_arche_sauternes.jpg?v=1600104885"},{"product_id":"cavallotto-barolo-bricco-boschis","title":"Cavallotto, Barolo Bricco Boschis","description":"\u003cp\u003e“Cavallotto may very well be the greatest Barolo producer few people have ever heard of, something that continues to mystify me. Truth is, it isn’t just the Barolos here that are impressive, the entry-level wines are every bit as delicious and well-priced…Readers who appreciate a firm, classic style of Barolo will want to spend some time getting to know Cavallotto.” – Antonio Galloni, The Wine Advocate\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eThe current generation of the Cavallotto family, Alfio, Guiseppe and Laura are the fifth to take stewardship of this pioneering, yet steadfastly traditional Barolo producer. They were one of the very first to both grow and bottle their own production in the late forties, and under Olivio and Guido Cavallotto in the 1970s, they began to manage their vineyards organically, interplanting grasses between rows and introducing natural pest management. Today they continue to restrict yields (the yearly average across the estate is a mere 32-38 hl\/ha); in the cellar, they rely solely on idigenous yeasts and mature virtually all their production in giant Slovenian oak botti.\u003cbr\u003e\u003cbr\u003eThey claim sole ownership of the Bricco Boschis crù, a sun-drenched south\/southeast facing hill on the approach to the village of Castiglione Falletto. The planted area is 8.8ha yet because of variation in soil composition, elevation and aspect, the Cavallottos divide the site into three subzones: Vigne Colle Sud-Ovest, Punta Marcello and Vigna San Giuseppe. The last of these is also bottled as a single cru Riserva. The densely planted old vines grow here at an altitude of 300-360m and the soils, a patchwork of yellow, white and grey calcareous clays, interwoven with sand and sandstone, are as varied as the vineyard’s many exposures.\u003cbr\u003e\u003cbr\u003eThe Barolo Bricco Boschis is crafted from the Vigne Colle Sud-Ovest and Punta Marcello parcels. The vines for this cuvée average around 50 years old and their deep root systems really siphon the essence out of the Boschis' complex clay and calcareous soils. The wine spends about 20 days on skins before being aged in Slovenian-oak casks of various sizes (all large) for three years and six months.\u003cbr\u003e\u003cbr\u003e\"Good medium red. Vinous cherry, plum and redcurrant aromas complicated by leather and tobacco nuances. Dense, sweet and juicy, with plenty of brisk acidity to leaven the impression of breadth. Finishes with firm, dusty tannins and excellent length. I love the impression of brooding energy.\" 92 points, Stephen Tanzer's International Wine Cellar\u003cbr\u003e\u003cbr\u003e“These are classic bottles to the core, the result of rigorous management in the vineyard and long maceration in the cellar.” - Gambero Rosso Italian Wines 2010\u003cbr\u003e\u003cbr\u003e“The Fratelli Cavallotto estate in Castiglione Falletto has been turning out some of the purest expressions of Nebbiolo ever since brothers Olivio and Guido Cavallotto began bottling their own Barolos from their spectacular Bricco Boschis vineyards back in 1948.” Kerin O’Keefe, The World Of Fine Wine, Issue 24\u003cbr\u003e\u003cbr\u003e“Ripe cherry, licorice, tobacco and spice flavors stay fresh courtesy of the vibrant acidity in this elegant red. Approachable, but the firm tannins suggest medium-term aging. Delivers a hint of green olive on the finish. Best from 2015 through 2028. 2000 cases produced.” 92 points, Wine Spectator, September 2013\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972774334624,"sku":"","price":95.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/cavalotto.jpg?v=1594048144"},{"product_id":"bachey-legros-santenay-1er-cru-clos-rousseau-les-fourneaux-vieilles-vignes","title":"Bachey-Legros, Santenay 1er Cru Clos Rousseau 'Les Fourneaux' Vieilles Vignes","description":"\u003cp\u003eWithin the 1er Cru Clos Rousseau lie a few rows of vines that were planted in 1914, exactly a hundred and six years ago. Naturally enough, this plot is vinified and bottled separately, it is called 'Les Fourneaux'. Probably the most intense, tightly knit and weighty wines of the house, this will take few years to come around and will peak in few years. What we have now is a wonderful Burgundy, black cherry-scented, generously layered with red and black berries with powerful, long lasting finish. Santenay wines rarely reach such heights.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eChristiane Bachey-Legros, has been managing the estate since 1993, and together with her 2 sons, Lénaïc and Samuel, they manage with great passion a domain of 16ha located across the areas of Santenay, Maranges and Chassagne-Montrachet. The estate has been in the family's hands since Christiane’s great-great grand-parents.\u003cbr\u003e\u003cbr\u003eThe uniqueness of this vineyard lies in the fact that it is one of the oldest of the Southern Côte de Beaune. The vines are on average 55 years old; one is even 80 years old and it produces a very concentrated Santenay 1er Cru from its small, deep black grapes.\u003cbr\u003e\u003cbr\u003eTheir vineyard consists in 5 large plots each of a surface area of 1.5ha (3.70 acres). The plot of Chassagne-Montrachet 1er Cru Morgeot White is the largest and most prestigious, with a surface area of 2ha .\u003cbr\u003e\u003cbr\u003eIn order to maintain the vineyard and obtain elegant and full-flavoured wines, Christiane and her two sons undertake high-quality viticulture and use a practice of planned disease control. Christiane is responsible for monitoring the ripeness and maturity of the grapes to decide when the grape harvest should begin.\u003cbr\u003e\u003cbr\u003eAfter having overseen the sorting of the grapes in the vineyard, the 2 brothers ensure the grapes are sorted a second time on a vibrating table.The grapes are vinified in the winery equipped with stainless steel vats. The wines mature in oak barrels in their vaulted cellars.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972787310752,"sku":"","price":55.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/IMG_4113-web.jpg?v=1594048164"},{"product_id":"valli-unite-ottavio-rube-bianco","title":"Valli Unite Ottavio Rube Bianco","description":"\u003cp\u003e‘Ottavio Rubé Bianco’ is a blend of Cortese and Timorasso (an indigenous white grape), unfiltered and unfined so may throw a light sediment. It is a delicious and thirst-quenching mix of summer flowers, yellow plums and wild herbs held together by racy minerals.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eCOOPERATIVA AGRICOLA VALLI UNITE, Costa Vescovato\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eCertified organic by ICEA, natural, biodynamic principles\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eCooperativa Agricola Valli Unite was established in the late 1970s by three young men—Ottavio Rubé, Enrico Boveri, and Cesare Berutti—who shared a vision for sustainable farming during a time when many were abandoning the countryside for urban opportunities. Nestled in the Tortona Hills of Piedmont, Italy, the cooperative grew from a love of the land and a commitment to organic and biodynamic principles, which are still upheld today.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eNow a thriving community of four families and 30 members, Valli Unite oversees over 100 hectares (25ha of vines) of organically cultivated land. The cooperative’s operations extend beyond winemaking, encompassing cheesemaking, animal husbandry, and a range of hospitality services, including agritourism with apartments, a restaurant, camping facilities, music festivals and a farm shop featuring their own organic products.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhat never cease to impress with Valli Unite wines, is the vibrancy and sense of place that each offering has not to mention sheer, joyous drinkability.\u003c\/span\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972801106080,"sku":"","price":19.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/ValliUniteOttavioRubeBianco.webp?v=1661176343"},{"product_id":"ville-rouge-crozes-hermitage-inspiration","title":"Ville Rouge, Crozes Hermitage 'Inspiration'","description":"\u003cp\u003eA creamy, juicy nose of plum and spice and just a suggestion of the typical Crozes ‘bacon fat’ character. Light-bodied, fresh acidity, savoury, with soft tannins. Sleekly textured, elegant and just delicious - an approachable style to be drunk young and on the fruit. Very good value for the appellation.\u003cbr\u003e\u003cbr\u003eThe Crozes-Hermitage ‘Inspiration’ is made from the estate’s youngest vines (10-15 years old) grown on the ‘plateau de Chassis’, a terrace made up of thick layers of pebbles from different glacial periods, interspersed with red clay. The juice gets a four-day pre-fermentation soak, with 80% then aged for 12 months in stainless steel, the remainder in oak barrels. Very good value for the appelation.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eDOMAINE DE LA VILLE ROUGE, Mercurol - Organic\u003c\/strong\u003e\u003cbr\u003eCertified organic by Bureau Véritas and in conversion to biodynamic viticulture.\u003cbr\u003eThis young estate, created in 2006 is situated 5km south of Tain l'Hermitage and extends to 18 hectares. Jocelyne, Edgar and Sébastien Girard work everything by hand and make a strict selection of the grapes, both in the vineyard and on the sorting table, working to maximum yields of 35 hl\/ha. This attention to detail is evident in the wines.\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972801400992,"sku":"","price":25.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/Unknown-3-5.jpg?v=1594048281"},{"product_id":"filippi-soave","title":"Filippi, Garganega  Foglio 1","description":"\u003cp\u003eFilippi, Garganega  Foglio 1 is flavourful and inviting, this Veneto white shows notes of almonds, anise, and white grapefruit with a smooth texture and lingering finish. Filippo recommends this wine mainly with fish and shellfish dishes although it has enough character and spice to stand up to various ethnic cuisines.\u003cbr\u003e\u003cbr\u003eThis cuvée is based on only the native Garganega varietal from two southeast exposed parcels at 320 meters of volcanic soils. Fermented and elevated in 100HL stainless steel vats, this wine remains on its lees for a varying number of months depending on the vintage. During this period the wine decants naturally and undergoes no filtration before bottling.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e“This waxiness is the characteristic of the fine wines like those of Pieropan, Gini and also from Filippi. It seems to develop when the grapes are allowed to ripen fully on the vine, until early October. It is a subtle sensation, detectable in young wines as well as old. Not creamy, for there is a faint grip, with the scent of a Barbour jacket and a puff of smoke” Emily O’Hare Italy supplement, Decanter magazine, February 2016.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCANTINA FILIPPI, Castelcerino Certified organic\u003c\/strong\u003e\u003cbr\u003eFilippi’s estate and vineyards are located in Castelcerino, in the highest part of the Soave DOC.\u003cbr\u003eFilippi began bottling his own wine in 2003, he began farming organically and was certified organic\u003cbr\u003ein 2007. Over the years, he's incorporated some of the principles of biodynamic farming as well.\u003cbr\u003eThe soil in the vineyards is mostly rocky, volcanic clay with parts that are rich in limestone. The property and vineyards are unique in that there is a rich biodiversity including wooded areas\u003cbr\u003esurrounding the vineyards. This is a critical aspect to the estate’s practices, as it allows for the vineyards to exist in harmony with the surrounding nature.\u003cbr\u003e\u003cbr\u003eThis natural approach in the vineyards is carried forth in the cellar as well. The grapes are all hand harvested and sorted. Fermentations occur with indigenous yeasts, in stainless steel tanks. The wines are held on their lees for an extended time, especially their top single vineyard wines. All of the Soaves are 100% Garganega, of course, even though the appellation allows up to 30% of other varietals such as Trebbiano in the blends. As for the Soaves, while most top examples are often rich and honeyed, Filippi’s wines are some of the most structured and mineral-driven. The high elevation and volcanic and limestone soils certainly come through in the brightness and focus of the wines. They often require time to open up, and can last for days with just a cork in the bottle. All of the wines certainly over-deliver for their price in terms of complexity and pedigree.\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972803956896,"sku":"","price":28.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/FilippiSoavecastelcerino.jpg?v=1625663411"},{"product_id":"beauregard-mirouze-corbieres-campana-blanc","title":"Beauregard-Mirouze, Corbières 'Campana' blanc","description":"\u003cp\u003e\u003cu\u003e2022 Corbières ‘Campana’ Blanc \u003c\/u\u003eis a blend of Grenache Blanc and Marsanne . The grapes are hand-harvested, gently pressed (full bunch); fermentation and aging takes place in stainless steel only. Rich golden coloured white with aromas of ripe peach, wild flowers and herbs. Dry, textured on the palate, ripe and sweetly-fruited with a long, clean finish evoking wild meadow flowers along with mineral, stony notes.\u003cbr\u003e\u003cbr\u003eCertified Organic\u003cbr\u003eThis estate, owned by Karine and Nicolas Mirouze has vineyards on the cool-nay cold, north-facing part of the Massif de Frontfroide in Corbières and the Grangeot cuvée takes it name from the vineyards around an old stone-built grain store in the small, cold Combarelles valley which is at the entrance of the Massif Fontfroide. The soils here are a thick layer of sandy, free-draining sandstone which is poor in nutrients. Yields are 50 hl\/ha.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972809691296,"sku":"","price":17.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/Campana-2020.png?v=1594048284"},{"product_id":"marcel-malbec-comte-tolosan-igp-copy","title":"Blandine Le Blanc, Cote de Gascogne IGP (Pascal Verhaeghe)","description":"\u003cp\u003eSubdued nose, with noticeable sea influence, discreet but precise flavours of citrus and white flowers - the palate is dry, fresh and citrusy - balanced with neat cleansing acidity and saline notes - very well made, clearly from honest juice, vibrant and delicate.\u003cbr\u003e\u003cbr\u003eBlandine Le Blanc is the latest release from the Verhaeghe Brothers. From low yielding vineyards spread around the Gers department, this is a blend of Colombard 50% Ugni Blanc 40% and Sauvignon Blanc 10%. The philosophy of hard work in the vineyard and light hand in the winery is truly respected here, gentle pressing and low extraction gave the wine delicious and precise fruity notes as well as an authentic French South West character.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eCHÂTEAU DU CÈDRE, Vire sur Lot - Biodynamic\u003cbr\u003ePascal and Jean-Marc Verhaeghe form one of the most passionate, hard-working and skilled team of winegrowers we have ever come across. The work of Jean-Marc consists of growing, biodynamically close-to-perfect grapes in the vineyards, while Pascal meticulously transforms these grapes into arguably, the greatest Malbec wines to be found anywhere.\u003cbr\u003eThe 27-ha vineyard is planted on 3 parcels, the first consists of calcareous-clay soils, very stony on the surface, the other two are covered with rolled stones and the subsoils are made of layers of sands with trace of iron followed by silica and clay.\u003cbr\u003eNumerous passages are made in the vineyard to ensure the perfect health, quality and ripeness of the grapes, and all the work is carried by hand as, since 1992, no chemicals have been used. The research of quality is pushed so far that almost each vine receives a special attention.\u003cbr\u003eIn the winery, Pascal vinifies the harvest in tanks and foudres, the wines are then matured in 225l or 500l barrels. The use of oak is carefully weighted, each vintage requires different actions, the aim is to produce Burgundy-type wines, that reflects both their terroir and their specific vintage.\u003cbr\u003eOver the years, Pascal has made numerous trials and innovations in order to unleash the ultimate potential of Malbec grapes grown on the soils of Cahors, and the last few vintages have brought Château du Cedre up amongst the very best wineries of the World.\u003cbr\u003e\u003cbr\u003eDecanter February 2012 ‘Top 10 French Estate for value' \u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972812509344,"sku":"","price":15.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/files\/BlandineleBlanc.jpg?v=1756827028"},{"product_id":"foradori-morei-igt-vigneti-delle-dolomiti","title":"FORADORI, Morei - IGT VIGNETI DELLE DOLOMITI","description":"\u003cp\u003e‘Morei’ again from local dialect, translates as ‘moro’\/’scuro’. The Teroldego here plunges its roots deep in the stones and sand of the soil carried by the river Noce giving rise to deeply coloured wines with a dense and mineral texture. Eight months on the skins in clay amphorae (tinajas from Villarobledo, Spain).\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e‘Morei is very fresh, pure and linear with pure red cherry fruit and lovely fine-grained structure. Elegant, direct and pure.’\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAZIENDA AGRICOLA FORADORI\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMezzolombardo\u003c\/strong\u003e\u003cbr\u003eCertified organic by ICEA and Biodynamic by Demeter\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAzienda Agricola Foradori is a 29-ha biodynamic estate in Mezzolombardo (Trento). Two distinct terroirs can be found, Campo Rotaliano (alluvial, gravel and sand) and Fontanasanta (mainly calcareous clay).\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eLocated\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003ein the heart of Campo Rotaliano surrounded by the Dolomites, the estate was built in 1901 and has been owned by the Foradori family since 1939. Since then, they have been working to resurrect the ancient local variety Teroldego, from 2002 the estate converted to biodynamic viticulture.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIt was Elisabetta Foradori and Rainer Zierock’s work that led to the conservation and regeneration of the Teroldego grape genetics through the cultivation of the grape’s original genotypes. Today their children Emilio, Theo and Myrtha Zierock, the fourth generation, continue in their footsteps in running the estate.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAside from wine, the family is producing vegetables and breeding Tyrolean Grey cattle for cheese production.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003e“As guardians of the land we believe our work is measured with time, with nature’s rhythms, with the anticipation for the plants to grow, to age, to give fruit, for the wine’s slow evolution in the silence and darkness of the winery”\u003c\/i\u003e.\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972816212128,"sku":"","price":49.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/foradori-morei.jpg?v=1594048311"},{"product_id":"angiolino-maule-la-biancara-masieri","title":"Angiolino Maule, La Biancara, Masieri Bianco","description":"\u003cp\u003eA delicate, floral, citrusy blend of predominately Garganega and a drop of Trebbiano made in stainless steel. Flavours of tart lemon, key limes and almond skin. A fuller bodied white with generous acidity and a savoury finish.\u003cbr\u003e\u003cbr\u003eMasieri Bianco (a blend of Garganega and Trebbiano plus many other grapes depending on the year) fermented in stainless steel with no skin contact and bottled with a minimal amount of sulphites.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eLA BIANCARA, ANGIOLINO \u0026amp; ALESSANDRO MAULE, GAMBELLARA \u003c\/b\u003e\u003cb\u003eOrganic, Natural\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eAngiolino Maule is one of the founding figures of natural farming and wine-making in Italy. He has been setting an example in both practices since the late 1980’s and is now assisted by his two sons, Francesco and Alessandro.\u003cbr\u003e\u003cbr\u003eTheir estate is located in the hills of Gambellara between Verona and Vicenza where they have 9 hectares of vines on south-facing volcanic soil slopes. The health of the vineyard is maintained by mowing the grass between the vines, using only naturally produced plant compost (which they make on the property), controlling diseases through the use of herbal teas and other natural products, and bringing back the natural balance to the soil by means of sowing cereals or legumes (oats, field beans, etc.)\u003cbr\u003e\u003cbr\u003eIn the cellar the non-interventionist approach involves eliminating any artificial products such as selected yeasts, enzymes, etc. They use only natural yeasts, do not filter or fine the wine, and add only a very small amount of sulphur dioxide to the wines just before bottling. For some of the wines, sulphur dioxide has been eliminated completely. These wines are about as pure as they get. Not surprisingly, they taste just like delicious grape juice.\u003cbr\u003e\u003cbr\u003e\u003ci\u003e«We are not against organic or biodynamic, but we simply think these practices are not the arrival point but the starting point for those who want to produce natural wine» Angiolino Maule\u003c\/i\u003e\u003ci\u003e‘What force of nature brought Angiolino Maule to the vines? On meeting him, you would swear he was born to it, that he breathes it, that the vineyard is deeply a part of his soul. A man of true conviction in viticulture and viniculture, Angiolino actually started his working life as a pizzaiolo, or pizza maker, of some renown in Italy. But the earth and the vines were calling him all the while. Through his hard work and sterling reputation, Angiolino was able to save enough money to start his winery. He chose Gambellara and, principally, the Garganega grape to make his magical music in a glass.’  \u003c\/i\u003eLouis Dressner\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972819882144,"sku":"","price":23.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/Unknown-8.jpg?v=1594048381"},{"product_id":"angiolino-maule-la-biancara-masieri-rosso","title":"Angiolino Maule, La Biancara, Masieri Rosso","description":"Dark cherry, violet hints. Aroma of cherry and blackberry, herbs, spices. Lightly structured, luscious and delicate, fruit all the way. Just lovely! Masieiri Rosso is a blend of varying amount of Merlot and Cabernet Sauvignon and sometimes Tocai Rosso and Lagrein depending on the year.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eLA BIANCARA, ANGIOLINO \u0026amp; ALESSANDRO MAULE, GAMBELLARA \u003c\/b\u003e\u003cb\u003eOrganic, Natural\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eAngiolino Maule is one of the founding figures of natural farming and wine-making in Italy. He has been setting an example in both practices since the late 1980’s and is now assisted by his two sons, Francesco and Alessandro.\u003cbr\u003e\u003cbr\u003eTheir estate is located in the hills of Gambellara between Verona and Vicenza where they have 9 hectares of vines on south-facing volcanic soil slopes. The health of the vineyard is maintained by mowing the grass between the vines, using only naturally produced plant compost (which they make on the property), controlling diseases through the use of herbal teas and other natural products, and bringing back the natural balance to the soil by means of sowing cereals or legumes (oats, field beans, etc.)\u003cbr\u003e\u003cbr\u003eIn the cellar the non-interventionist approach involves eliminating any artificial products such as selected yeasts, enzymes, etc. They use only natural yeasts, do not filter or fine the wine, and add only a very small amount of sulphur dioxide to the wines just before bottling. For some of the wines, sulphur dioxide has been eliminated completely. These wines are about as pure as they get. Not surprisingly, they taste just like delicious grape juice.\u003cbr\u003e\u003cbr\u003e\u003ci\u003e«We are not against organic or biodynamic, but we simply think these practices are not the arrival point but the starting point for those who want to produce natural wine» Angiolino Maule\u003c\/i\u003e\u003ci\u003e‘What force of nature brought Angiolino Maule to the vines? On meeting him, you would swear he was born to it, that he breathes it, that the vineyard is deeply a part of his soul. A man of true conviction in viticulture and viniculture, Angiolino actually started his working life as a pizzaiolo, or pizza maker, of some renown in Italy. But the earth and the vines were calling him all the while. Through his hard work and sterling reputation, Angiolino was able to save enough money to start his winery. He chose Gambellara and, principally, the Garganega grape to make his magical music in a glass.’  \u003c\/i\u003eLouis Dressner\u003cbr\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972820045984,"sku":"","price":28.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/Unknown-9.jpg?v=1594048387"},{"product_id":"foradori-fontanasanta-nosiola-igt-vigneti-delle-dolomiti","title":"FORADORI, Fontanasanta Nosiola - IGT VIGNETI DELLE DOLOMITI","description":"\u003cp\u003eThe Fontanasanta estate in the hills to the east of Trento is a farm which is isolated by forest and watered by the Río Salugo. Its soils are a red earth with white rock: a calcareous clay. Nosiola is an ancient local variety and is planted across two vineyards, amounting to 2 ha in total. Fermentation, with 8 months of maceration in amphora, followed by 2 months of ageing in acacia and oak casks. Allow plenty of aeration for it to open up and show its complexity.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAZIENDA AGRICOLA FORADORI\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMezzolombardo\u003c\/strong\u003e\u003cbr\u003eCertified organic by ICEA and Biodynamic by Demeter\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAzienda Agricola Foradori is a 29-ha biodynamic estate in Mezzolombardo (Trento). Two distinct terroirs can be found, Campo Rotaliano (alluvial, gravel and sand) and Fontanasanta (mainly calcareous clay).\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eLocated\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003ein the heart of Campo Rotaliano surrounded by the Dolomites, the estate was built in 1901 and has been owned by the Foradori family since 1939. Since then, they have been working to resurrect the ancient local variety Teroldego, from 2002 the estate converted to biodynamic viticulture.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIt was Elisabetta Foradori and Rainer Zierock’s work that led to the conservation and regeneration of the Teroldego grape genetics through the cultivation of the grape’s original genotypes. Today their children Emilio, Theo and Myrtha Zierock, the fourth generation, continue in their footsteps in running the estate.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAside from wine, the family is producing vegetables and breeding Tyrolean Grey cattle for cheese production.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003e“As guardians of the land we believe our work is measured with time, with nature’s rhythms, with the anticipation for the plants to grow, to age, to give fruit, for the wine’s slow evolution in the silence and darkness of the winery”\u003c\/i\u003e.\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972820373664,"sku":"","price":49.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/images-1-1.jpg?v=1594048394"},{"product_id":"foradori-sgarzon-igt-vigneti-delle-dolomiti","title":"FORADORI, Sgarzon - IGT VIGNETI DELLE DOLOMITI","description":"\u003cp\u003e‘Sgarzon’ and ‘Morei’ are further riffs on Teroldego, from two different single vineyards. ‘Sgarzo’ means ‘vine shoot’ in local dialect. The grapes are selected from 1 ha of the 2.5 ha Sgarzon vineyard. It is a very fresh, cool site and the soil is sandy with pebbles and gravel up to 30 cm. It receives 8 months of maceration in amphorae, followed by 3 months of ageing in oak casks.\u003cbr\u003e\u003cbr\u003e‘Lifted, fresh and floral with a really nice grippy detailed palate, showing raspberries and cherries. Sgarzon is quite structural.’ \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAZIENDA AGRICOLA FORADORI\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMezzolombardo\u003c\/strong\u003e\u003cbr\u003eCertified organic by ICEA and Biodynamic by Demeter\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAzienda Agricola Foradori is a 29-ha biodynamic estate in Mezzolombardo (Trento). Two distinct terroirs can be found, Campo Rotaliano (alluvial, gravel and sand) and Fontanasanta (mainly calcareous clay).\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eLocated\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003ein the heart of Campo Rotaliano surrounded by the Dolomites, the estate was built in 1901 and has been owned by the Foradori family since 1939. Since then, they have been working to resurrect the ancient local variety Teroldego, from 2002 the estate converted to biodynamic viticulture.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIt was Elisabetta Foradori and Rainer Zierock’s work that led to the conservation and regeneration of the Teroldego grape genetics through the cultivation of the grape’s original genotypes. Today their children Emilio, Theo and Myrtha Zierock, the fourth generation, continue in their footsteps in running the estate.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAside from wine, the family is producing vegetables and breeding Tyrolean Grey cattle for cheese production.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003e“As guardians of the land we believe our work is measured with time, with nature’s rhythms, with the anticipation for the plants to grow, to age, to give fruit, for the wine’s slow evolution in the silence and darkness of the winery”\u003c\/i\u003e.\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972820504736,"sku":"","price":49.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/Unknown-10.jpg?v=1594048339"},{"product_id":"la-boussole-pinot-noir-les-grandes-cotes-pays-doc","title":"La Boussole Pinot Noir 'Les Grandes Côtes' Pays d'Oc","description":"\u003cp\u003e'A fruity Pinot Noir served very slightly chilled is just the thing to enjoy with dinner on a summer evening. As France celebrates Bastille Day it seems only right and proper that this weekend’s recommendation should come from the home country of Pinot Noir – although, with cracking value in mind, I’ve picked a bottle from the south of France rather than Pinot’s pricier home turf, Burgundy.\u003cbr\u003eYou may be thinking south of France, endless sunshine, ultra-ripe grapes, jammy flavours… Until this wine first crossed my lips I had the same suspicions. But I’m happy to say they’re unfounded. Alongside wonderfully pure notes of strawberries and violets, La Boussole delivers mouthwatering freshness. There’s nothing remotely over-sweet or jammy about it. That’s because the grapes that go into it are grown in some of the Languedoc’s coolest vineyards up in the hills around Limoux.\u003cbr\u003eI like the fact that there’s a hint of smoke about it which would make it an excellent partner for grilled foods of many kinds. I like its smooth texture. I like the gentle but persistent grip of fine tannin in the finish that makes it palate-cleansing. I like the alcohol level, a very manageable 12.5% – a figure once commonplace for reds but now relatively rare. And I like the price. Full marks to well-known winemaker Claude Serra for putting all these elements together with \u003ci\u003eélan\u003c\/i\u003e.\u003cbr\u003eSlip a bottle of Boussole into the fridge half an hour before you eat. Tuna, chicken, high-class sausages, even a bowl of lentils with smoky bacon will taste all the better for its company.'\u003cbr\u003eAlcohol: 12.5% - Mary Dowey, The Gloss Magazine\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eSO Vignerons, Daniel Orsolini, Claude Serra, les Domaines de Virginie\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eSo Vignerons is a small “negoce” structure, producing typical quality Languedoc wines. The company was founded by \u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: #000000; text-decoration: underline;\"\u003e\u003ca style=\"color: #000000; text-decoration: underline;\" href=\"https:\/\/www.sovignerons.com\/notre-%C3%A9quipe-our-team\/\" data-mce-href=\"https:\/\/www.sovignerons.com\/notre-%C3%A9quipe-our-team\/\"\u003e\u003cspan class=\"s1\"\u003eDaniel Orsolini\u003c\/span\u003e\u003c\/a\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eand \u003c\/span\u003e\u003cspan style=\"color: #000000;\"\u003e\u003ca style=\"color: #000000;\" href=\"https:\/\/www.sovignerons.com\/notre-%C3%A9quipe-our-team\/\" data-mce-href=\"https:\/\/www.sovignerons.com\/notre-%C3%A9quipe-our-team\/\"\u003e\u003cspan class=\"s1\"\u003eClaude Serra\u003c\/span\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e in 2005.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe Philosophy behind So Vignerons is to produce high quality, modern style of Languedoc wines at very affordable prices. This has been made possible by the long term contracts the team has signed with local growers, having Claude as the winemaker\/consultant to all the growers and finally by using a state of the art bottling line. \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eClaude Serra, winemaker consultant, also professor at Montpellier University of Oenology is managing the viticulture and winemaking.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAll the wines are vinified by Claude and come from vineyards located on specially selected “terroirs” producing characteristic varietals from this region.\u003c\/span\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972821192864,"sku":"","price":15.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/La-Boussole-Pinot-Noir.jpg?v=1594048353"},{"product_id":"chaume-arnaud-cotes-du-rhone-blanc","title":"CHAUME-ARNAUD, Côtes du Rhône blanc","description":"\u003cdiv class=\"page\" title=\"Page 5\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e40% Marsanne, 40% Roussanne with 20% Viognier. Complex on nose and palate with peach, pear, flowery notes, exotic fruits, candied lemons, nougat, gingerbread and spice with a lushly textured mouthfeel. Bright fresh acidity and a mineral finish. Superb value for money. Would be great with scallops, crab, grilled fish or any white meats.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cstrong\u003eDOMAINE CHAUME-ARNAUD, Vinsobres Biodynamic\u003c\/strong\u003e\u003cbr\u003eDomaine Chaume-Arnaud is biodynamically managed and comprises of 38 ha of vineyards planted on slopes and terraces around the picturesque villages of Vinsobres and Saint-Maurice, near Nyons.\u003cbr\u003eThe altitude, between 200 to 450m, and the cool wind from the nearby Alps (the Pontias) keep the temperature lower than the neighbouring villages and contribute to the natural freshness and complexity of the wines.\u003cbr\u003eThe soils are stony and poor on the slopes and richer on the terraces. Harvest in done by hand and yields are kept very low.\u003cbr\u003eIn the early eighties, Valérie took over the estate from her father, who was a figure in the area, having set up the first cooperative in Saint-Maurice. But Valérie was not interested in selling her grapes in bulk so, very soon after, she started to bottle her own wine. She was joined by her husband in 1987 and together, they have built one of the most reliable Domaine in the region, their passion, attention to details and natural methods of viticulture result in wines with great purity, tension and freshness.\u003cbr\u003e\u003cbr\u003eWith the arrival of their son Thibaud, the focus is to have the healthy, biodynamically grown fruits shine into the wines; winemaking is resolutely low intervention and no additives (albeit a tiny amount of SO2) are used.\n\u003cdiv class=\"page\" title=\"Page 5\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972821749920,"sku":"","price":21.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/files\/ChaumeArnaudCotesduRhoneBlanc.png?v=1760976724"},{"product_id":"martha-stoumen-wines-post-flirtation-red","title":"Martha Stoumen Wines, Post Flirtation Red","description":"Post Flirtation is a zippy, glou glou (french wine slang for gluggable) version of a traditional California red blend: At only 11.3% alcohol this wine showcases all of the raspberry, hibiscus, and rhubarb zing that these two grapes can exhibit when picked on the fresher side. Composed of Carignan (65%), planted in 1948. Head-trained vines, dry-farmed from a Mediterranean climate in Venturi Vineyard, Mendocino County AVA. The remainder is Zinfandel (35%). Planted in the 60s, these head-trained, dry farmed vines are the youngest in the historic Del Barba vineyard in Contra Costa County. Grown in pure sand. Imagine walking on the beach—that’s what the soil is like in this vineyard. Destemmed and aged in stainless steel for 6 months to preserve freshness.\u003cbr\u003e\u003cstrong\u003eMARTHA STOUMEN WINES, Northern California\u003c\/strong\u003e\u003cbr\u003eOne-woman winemaking and grape growing project based in Northern California. Martha seeks to express wines that represent her land with purity and precision. She has chosen to work with sun-loving grapes: either those historic to California Viticulture, or those that flourish and maintain elegance in California's warmth, such as Carignan, Zinfandel, and Nero d'Avola, whilst utilising natural, traditional winemaking practices she learned while apprenticing in Italy and Southern France (Didier Barral). And most importantly, to truly respect her Californian roots, she ensures hervineyards are farmed in such a way that healthy ecosystems are created and maintained.\u003cbr\u003e\u003cbr\u003e‘For my wines I lease and farm around half of the vineyards myself. The other half are farmed by multi-generation farmers who understand their land, and their family's land, far better than I ever will, and who farm with my same philosophies in mind. Patience in the vineyard means composting rather than adding synthetic fertilizers, allowing predatory insects the ability to outcompete pests rather than spraying insecticides, and doing proper handwork, such as pruning for vine longevity rather than high yields.\u003cbr\u003e\u003cbr\u003eIn the cellar I use a minimalist winemaking approach. Patience in the cellar means letting the natural yeast and bacteria present on the grape skins perform fermentation, and allowing longer macerations and aging to provide stability rather than using added tannin, acid, or stabilizing agents in my wines. Above all, I strive to make wines that are delicious, joyful, and truly representative of California.’ Martha\u003cbr\u003e\u003cbr\u003e\u003cu\u003ePost Flirtation\u003c\/u\u003e is a zippy, glou glou (french wine slang for gulpable) version of a traditional California red blend: At only 11.3% alcohol this wine showcases all of the raspberry, hibiscus, and rhubarb zing that these two grapes can exhibit when picked on the fresher side. Composed of Carignan (65%), planted in 1948. Head-trained vines, dry-farmed from a Mediterranean climate in Venturi Vineyard, Mendocino County AVA grown on sandstone\/quartz. Whole cluster, foot stomped fermentation and aged in neutral oak for 6 months. The remainder is Zinfandel (35%). Planted in the 60s, these head-trained, dry farmed vines are the youngest in the historic Del Barba vineyard in Contra Costa County. Grown in pure sand. Imagine walking on the beach—that’s what the soil is like in this vineyard. Destemmed and aged in stainless steel for 6 months to preserve freshness.","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972825223328,"sku":"","price":44.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/martha-stoumen-martha-stoumen-post-flirtation-red.jpg?v=1594048372"},{"product_id":"ruth-lewandowski-wines-evan-lewandowski-feints-red","title":"Ruth Lewandowski Wines, Evan Lewandowski, Feints Red","description":"\u003cp\u003eOn the nose, it reveals peppery raspberries and forest-ey meaty aromas. The palate is equally intriguing. It’s lively, with fresh acidity, and an ever so slight presence of tannin.\u003cbr\u003e\u003cbr\u003eFeints Red is a blend of Arneis (45%), Dolcetto (25%), Barbera and Nebbiolo from Fox Hill Vineyard in Mendocino County, California. All the grapes were picked the same day and co-fermented together. Full carbonic maceration lasted about 10 days. Traditional, foot-trodden maceration lasted about 2 days. The grapes were basket pressed and then continued fermentation without temperature control. Native yeasts were used. Malolactic fermentation occurred. The wine spent seven months on its lees with one racking. Feints was bottled unfined and unfiltered with only 10ppm SO2 added during late fermentation.\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRUTH LEWANDOWSKI WINES, Evan Lewandowski\u003c\/strong\u003e\u003cstrong\u003eOrganic\u003c\/strong\u003e\u003cbr\u003eEvan Lewandowski lives in Utah where he is planting vines.\u003cbr\u003e\u003cbr\u003e‘Why “Natural Wine”? “Natural wine is the true expression of the land by way of a grapevine. I’m not interested in debating exactly WHAT natural wine is. People get all up tight about numbers and definitions in the wine world. It tends to be easier explaining exactly what natural wine is not.\u003cbr\u003e\u003cbr\u003eIt is not industrially farmed with the use of synthetic pesticides and herbicides and fungicides and fertilizers. It isn’t an industrially produced beverage product through employing unnecessary amounts of sulphur, without cultured ‘designer’ yeast and\/or bacteria strains, and the myriad of other techno cellar wizardry products we have at our fingertips these days. No acid additions, no sugar, no water, no tannin, no filtration for filtration’s sake, etc etc. Insomuch as it is possible, I strive to produce wine made of SOLELY grape juice. That is, to me, the true expression of the land via the grapevine.”\u003cbr\u003e\u003cbr\u003eI fell in love with this place while attending the University of Utah. Like many of us, I came to ski and found my home. Along the way I also fell in love with wine and was struck with the harebrained idea that what could keep me in Utah for the rest of my life was to actually plant vineyards here. That kooky notion has since taken me all over the globe, just trying to figure out if it even made sense, if it was even remotely possible.\u003cbr\u003e\u003cbr\u003eDuring the spring of 2012, while working in Alsace, I decided I could no longer dream but I had to put it into motion. I moved back to Utah, set up shop, and I'm really trying not to look back.\u003cbr\u003e\u003cbr\u003eThe soils here are varied and pretty amazing...pebbly, cobbly, rocky...sandstone, limestone, shale! Many places are absolutely perfect for the cultivation of extremely high quality winegrapes. The same can be said for our climate here in Utah (political climate aside...). I'm one million percent certain that world-class wine will one day be grown here. It's a matter of time. If I don't do it, someone else will.’ Evan\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972825452704,"sku":"","price":39.65,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/feints.jpg?v=1600105782"},{"product_id":"foradori-fuoripista-pinot-grigio-igt-vigneti-delle-dolomiti","title":"FORADORI, Fuoripista Pinot Grigio- IGT VIGNETI DELLE DOLOMITI","description":"\u003cp\u003eFuoripista refers to an alternative route, an off-piste path. The Pinot Grigio grapes are fermented and macerates for 8 months on their skins in clay amphora, followed by 2 months ageing in acacia casks. Pretty and textural with pear, grapes and apple fruit. Very textural with a real beauty to it and fine spicy notes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAZIENDA AGRICOLA FORADORI\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMezzolombardo\u003c\/strong\u003e\u003cbr\u003eCertified organic by ICEA and Biodynamic by Demeter\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAzienda Agricola Foradori is a 29-ha biodynamic estate in Mezzolombardo (Trento). Two distinct terroirs can be found, Campo Rotaliano (alluvial, gravel and sand) and Fontanasanta (mainly calcareous clay).\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eLocated\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003ein the heart of Campo Rotaliano surrounded by the Dolomites, the estate was built in 1901 and has been owned by the Foradori family since 1939. Since then, they have been working to resurrect the ancient local variety Teroldego, from 2002 the estate converted to biodynamic viticulture.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIt was Elisabetta Foradori and Rainer Zierock’s work that led to the conservation and regeneration of the Teroldego grape genetics through the cultivation of the grape’s original genotypes. Today their children Emilio, Theo and Myrtha Zierock, the fourth generation, continue in their footsteps in running the estate.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAside from wine, the family is producing vegetables and breeding Tyrolean Grey cattle for cheese production.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003e“As guardians of the land we believe our work is measured with time, with nature’s rhythms, with the anticipation for the plants to grow, to age, to give fruit, for the wine’s slow evolution in the silence and darkness of the winery”\u003c\/i\u003e.\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972826370208,"sku":"","price":49.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/fcd9d0fef5bd230d7a92fa4ae64c814d.jpg?v=1594048423"},{"product_id":"vin-de-sofa-gentle-folk-gareth-belton","title":"Vin de Sofa, Gentle Folk - Gareth Belton","description":"\u003cp\u003eVin de Sofa is a field blend from the Scary Gully Vineyard high up (620 m) on the Forest Range ridge in the Adelaide Hills.\u003cbr\u003e\u003cbr\u003eA blend of Pinot noir (85%), Cabernet franc (5%), Pinot gris (5%) and Gewurztraminer (5%). Just a short time on skins and stainless steel élevage has produced a very lifted, light, crisp summer red.\u003c\/p\u003e\n\u003cp\u003eBest enjoyed sitting on your sofa, in the garden on a hot summer evening to paraphrase Gareth.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eGENTLE FOLK, GARETH BELTON, Adelaide Hills, South Australia \u003c\/strong\u003e\u003cstrong\u003eBiodynamic, natural \u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e“A love of wine, food and growing things eventually led us away from a vastly different background involving scuba gear and seaweed. Our winery is situated in the Basket Range of the Adelaide Hills where we try to intervene as little as possible in the growing and making of our wines. We farm a number of small parcels in Basket Range, Forest Range and Ashton. We don’t like to define our styles or wine making techniques, we just make wine in the way we feel is right for the grapes and season and most importantly, with maximum drinkability and enjoyment in mind. We hope you enjoy.” Gareth Belton, Gentle Folk Wines\u003cbr\u003e\u003cbr\u003e‘The Adelaide Hills-based label was my find of the day. Gentle by name, gentle by nature, Belton’s Adelaide Hills’ Pinot Noirs shared a delicate persistence of fruit and tannin. Belton really puts the artisan into artisanal. The marine biology graduate – a phycology (seaweed) specialist – produces a little over 2,000 bottles of Forest Range and a little under 1,500 bottles of Scary Gully Pinot Noir.’ Sarah Ahmed, The Wine Detective\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972827517088,"sku":"","price":39.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/Unknown-2-2.jpg?v=1594048461"},{"product_id":"labastide-de-levis-terrane-sauvignon-blanc","title":"Labastide de Levis, Terrane Sauvignon Blanc, IGP Cotes du Tarn","description":"\u003cp\u003eTerrane Sauvignon is a wonderful example of the variety, it expresses the Gaillac terroir perfectly. The nose is open and shows delicate pear, gooseberry and white flower. Matured on its fine lees for 6 months, the palate is ample, rich and extremely fresh with hints of passion fruit and smokiness. On the lighter side alcohol-wise which makes it a good lunch, terrace, early evening or indeed wedding option.\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCAVE DE LABASTIDE DE LEVIS, Gaillac \u003c\/strong\u003e\u003cbr\u003eLocated in the heart of the Gaillac vineyards, the Cave de Labastide was founded in 1949. Today it is the oldest cellar of the Gaillac appellation. It is made up of about a hundred cooperative winegrowers with an area of around 1,000 hectares of vines.\u003cbr\u003e\u003cbr\u003eSituated on the banks of the river Tarn the vineyards spread across the various terroirs of the Gaillac region, from gravelly clay to chalk and limestone, and are affected by the climates of both the Atlantic and the Mediterranean. The mildness of the Atlantic influence reduces the risk of frost and provides much needed moisture to the vines, while the Mediterranean influence provides the generous warmth that ensures ripeness and phenolic maturity in the grapes.\u003cbr\u003eLocal natives like mauzac, the wonderfully named loin de l’oeil (‘far from the eye’, so named because of the distance of the bunch from the budding place), braucol (aka fer servadou) and duras alongside sauvignon blanc, gamay and syrah, are used to make a wide variety of styles.\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972828500128,"sku":"","price":13.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/Unknown-15.jpg?v=1594048471"},{"product_id":"judith-beck-weissburgunder-pinot-blanc-copy","title":"Judith Beck, Chardonnay","description":"\u003cp\u003eThe region around Lake Neusiedl is particularly suited to cultivate Burgundian varieties and provides optimum conditions for \u003cu\u003eChardonnay.\u003c\/u\u003e Manual harvest, matured for 5 months on its lees, the wine has developed a tasty richness without losing any of its focus and brightness. Light golden yellow, pronounced fruit, ripe peach and quince on the nose, full-bodied on the palate, creamy fruit, good acidity, long finish. A really fine example of Chardonnay.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eWEINGUT JUDITH BECK, GOLS, Burgenland \u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003e\u003ci\u003eBiodynamic, Natural\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eJudith Beck’s winery is run as a family business. Since 1976 the area under vine increased from 5 to 15 ha. Most of the vineyards are situated at the Wagram of the Parndorfer Plate, the most important site of the region. Judith took over in 2004 and from 2007 Judith has produced wines in accordance with biodynamic principles. The winery is housed in an impressive airy new building in the middle of the vineyards from Gols. Now the emphasis is on refining the style whilst capturing the potential of the grapes. Judith is passionate about the traditional red wine varieties: Blaufränkisch and St. Laurent. Judith is an impressively calm, thoughtful person and that sense of relaxation seems to transmit itself into her wines, which possess a lightness of touch not always apparent in this region. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAs mentioned, the focus is on the vine growing. Biodynamics is an art of healing which takes advantage of the holistic curativeness of nature. It aims at strengthening the natural resistance of the plant. Pest and disease control are mainly affected in a prophylactic manner. “We encourage the formation of humus, as a basis of healthy soils, by regularly applying cattle manure which we prepare ourselves and by cultivating grass between the rows. Herbal teas (such as stinging nettle, chamomile, field horsetail ...) and biodynamic field sprays such as horn manure and horn silica are used under the consideration of moon rhythms; their purpose being to strengthen resistance and further the physiological ripeness of grapes.” \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972829384864,"sku":"","price":24.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/Chardonnay-JudithBeck.jpg?v=1617976479"},{"product_id":"antica-enotria-vino-rosso-puglia","title":"Antica Enotria, Vino Rosso - Puglia IGP","description":"Vino Rosso is a blend of mainly Nero di Troia with Sangiovese, Montepulciano - Bright and juicy, red fruit and violet on the nose leading to ripe forest fruit and fresh red cherries on the palate. Soft texture with firm but ripe tannins on the finish. Great with anything tomato and cheese based and also with anything chargrilled and smoky too, meat or veg. based.\n\u003cdiv title=\"Page 96\" class=\"page\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cbr\u003e\u003cstrong\u003eANTICA ENOTRIA, RAFFAELE \u0026amp; LUIGI DI TUCCIO, Cerignola\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eCertified Organic\u003c\/strong\u003e\u003cbr\u003eRaffaele di Tuccio bought this run-down farmhouse dating back to the 1700’s in 1985 and over the past 30 years has worked tirelessly with his wife, Antonia, and son, Luigi, to bring the property back to life.\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003eIn 1993, Raffaele was so inspired by the concept of sustainable, organic viticulture that he set about immediately to converting his 40ha of land to organics. The vineyards are influenced by the cooling Tramontana wind from the north, and warming Scirocco wind from the south, giving ideal conditions for their dedication to organic viticulture and lending crispness and depth to the wines. Upon tasting, the most striking element is the crisp and refreshing nature of the acidity, something that it not the norm for wines of this region.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp class=\"p1\"\u003eVery sadly Raffaele passed away in late 2020, the care of the farm and vineyards are now in the hands of Antonia and Luigi.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972834168992,"sku":"","price":19.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/files\/AnticaEnotriaPugliaRosso.webp?v=1764263365"},{"product_id":"kumpf-et-meyer-ya-plus-qua-copy","title":"Kumpf \u0026 Meyer, Y'a Plus Qu'a!  Vin de France","description":"\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003eY’a Plus Qu’a is a blend of Sylvaner and Auxerrois. Real vin de soif with generous fruit – pear, orange, mango and floral hints, followed by clear focus and tension on the finish. Definitely one for a bright sunny evening or as a sundowner for two. The grapes are grown on the slopes of \u003cspan data-mce-fragment=\"1\"\u003eRosheim et Molsheim villages. No SO2 added, neither fined nor filtered.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDOMAINE KUMPF \u0026amp; MEYER, Julien Albertus, Rosheim\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrganic, Natural\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eWith about 16 hectares spread over more than 70 parcels of vines, the Domaine extends 15 kilometres from north to south passing through 5 communes. \u003cspan data-mce-fragment=\"1\"\u003eThe domaine was founded by Sophie Kumpf and Philippe Meyer in 1990, they have been working following organic principles from the beginning. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 2010, Philippe left the domaine, Julien Albertus arrived, bringing new energy and ideas. He implemented biodynamic methods in the vineyards, as a way to 'fully express the true potential of each terroir.' Julien has a soft and light hand approach in the cellar, rejecting the use of additives and hard manipulation, preferring gentle extraction. His wine are amongst the purest and most expressive that can be found in Alsace today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"page\" title=\"Page 47\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cdiv class=\"page\" title=\"Page 47\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972834562208,"sku":"","price":27.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/Unknown-18.jpg?v=1594048457"},{"product_id":"foulards-rouges-octobre-vin-de-france-copy","title":"Foulards Rouges, Soif du Mal Rouge - Vin de France","description":"\u003cp\u003eSoif du Mal Rouge is a blend of Grenache 80% with Syrah. Carbonic maceration for twenty days, indigenous yeasts and no sulphur added The fruit come from north-by-northeast-facing vineyards that allow the grapes to ripen to full phenolic maturity without having excessive alcohol levels. Its excellent balance, combined with old-vine naturally low yields\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDOMAINE DES FOULARDS ROUGE, JEAN-FRANCOIS NICQ,\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMontesquieu des Alberes - Organic, natural\u003c\/strong\u003e\u003cbr\u003eJean-François Nicq took over the domaine in 2002. It was then ten hectares and he\u003cbr\u003eplanted a further two on beautiful schist and gneiss slopes. In his first year he began the\u003cbr\u003econversion to organic viticulture. In his previous job he vinified the wines at the co-op in\u003cbr\u003ethe Côtes-du-Rhône (Estezargues) where he worked without sulphur and maintained\u003cbr\u003ethis practice of natural winemaking at Foulards for his first vintage. The terroir is Les\u003cbr\u003eAlbères in the Pyrenées-Orientales, 10km from the sea and Collioure, where the\u003cbr\u003emaritime influence brings the freshness that enables the wines to reach phenolic\u003cbr\u003ematurity without excessive alcohol. The nor-nor –east exposition of the vines\u003cbr\u003ecompounds this character and finally the soils which make up this ancient granitic area bequeath a delicacy and elegance to the wines. The yields are kept low by the climatic conditions; successive droughts over the years have forced the vines to develop deep root systems to search for water and mineral nourishment.\u003cbr\u003eDepending on the parcel the yields range from 5- 25hl\/ha. Purity is the watchword here; the first thing you notice is the freshness of the wines, and, dare one say, some pretty juicy fruit.\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972835872928,"sku":"","price":32.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/soif-du-mal-rouge.png?v=1594048461"},{"product_id":"cuvee-du-chat-jean-claude-chanudet-marie-lapierre","title":"Cuvée du Chat - Jean-Claude Chanudet \u0026 Marie Lapierre","description":"\u003cp\u003e\u003cstrong\u003eJean-Claude Chanudet - Marie Lapierre, Beaujolais\u003c\/strong\u003e\u003cbr\u003eOriginally classified as Beaujolais-Villages, \"La Cuvée du Chat\" drinks more like a Morgon. It comes from the granitic soils of a tiny 2.5 hectare parcel bought by Jean-Claude Chanudet and Marie Lapierre from a friend in 2010.\u003cbr\u003e\u003cbr\u003eThe parcel was planted in 1945, and once belonged to Jules Chauvet. The beautiful Gamay grapes from these 70 year old vines are handpicked in October, after which Carbonic maceration with natural yeasts occurs in an enamel tank with some pumping over to stimulate activity. The wine is then moved to foudres to rest on lees before finally being bottled with minimal SO2.\u003cbr\u003e\u003cbr\u003eAfter all of that effort we end up with a super supple and velvety wine on the palate with juicy fresh red berry, cherry and blackberry dancing on the tongue. Top-notch Beaujolais at it's most gluggable. \u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972836331680,"sku":"","price":28.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/la-cuvee.jpg?v=1594048471"},{"product_id":"chateau-du-cedre-extra-libre-cahors","title":"Château du Cèdre 'Extra Libre' Cahors","description":"\u003cp\u003e Pure expression of Malbec. Deeply perfumed nose, meaty, round, smokey, vegetal hints and spices. The palate shows silky poise and bursts alive with fresh plum and blueberry juice, dark cherries sprinkled with fresh mint and wild herbs. Super refreshing, beautiful wine. Tasted 13.02.21\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eExtra-Libre\u003c\/strong\u003e, the sulfur-free malbec from the Verhaeghe brothers, proves the versatility of this grape variety, showing up with juiciness and high drinkability. The Château du Cèdre is well proportioned, having everything you need, delicious freshness in addition. The richness of Le Cèdre reassures as much as its finesse: the blending of grapes from the third terraces of the Lot with those grown on calcareous scree, draws a delicate and deep wine, with an elegant bouquet and a body carved in velvet.\u003cbr\u003e\u003cbr\u003e\"The wines reach a rare level of quality and regularity...\" \u003ci\u003e\u003cstrong\u003eGuide des Meilleurs Vins de France 2020\u003c\/strong\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e97% Malbec, 3% Merlot - No added sulphites red wine has a beautiful deep purple colour with a bouquet of fresh red and black berry. Fruity yet subtle on the palate, Extra Libre offers an amazing texture and great length. \u003cspan class=\"s1\"\u003eOrganic Malbec in this case is not matured or aged in oak, so it offers the same red berry and plum flavours together with generous spice, yet without heavy feel to it. The wine is rich in flavour, but at the same time quite light. It is not just natural wine that was made with no added sulphites, it is how Malbec tastes like when made with no interventions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eCHÂTEAU DU CÈDRE, Vire sur Lot Biodynamic\u003c\/strong\u003e\u003cbr\u003ePascal and Jean-Marc Verhaeghe form one of the most passionate, hard-working and skilled team of winegrowers we have ever come across. The work of Jean-Marc consists of growing, biodynamicaly close-to-perfect grapes in the vineyards, while Pascal meticulously transforms these grapes into arguably, the greatest Malbec wines to be found anywhere.\u003cbr\u003eThe 27-ha vineyard is planted on 3 parcels, the first consists of calcareous-clay soils, very stony on the surface, the other two are covered with rolled stones and the subsoils are made of layers of sands with trace of iron followed by silica and clay.\u003cbr\u003eNumerous passages are made in the vineyard to ensure the perfect health, quality and ripeness of the grapes, and all the work is carried by hand as, since 1992, no chemicals have been used. The research of quality is pushed so far that almost each vine receives a special attention.\u003cbr\u003eIn the winery, Pascal vinifies the harvest in tanks and foudres, the wines are then matured in 225l or 500l barrels. The use of oak is carefully weighted, each vintage requires different actions, the aim is to produce Burgundy-type wines, that reflects both their terroir and their specific vintage.\u003cbr\u003eOver the years, Pascal has made numerous trials and innovations in order to unleash the ultimate potential of Malbec grapes grown on the soils of Cahors, and the last few vintages have brought Château du Cedre up amongst the very best wineries of the World.\u003cbr\u003e\u003cbr\u003eDecanter February 2012 ‘Top 10 French Estate for value’\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972837576864,"sku":"","price":28.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/files\/ChateauduCedreExtraLibre.jpg?v=1756826985"},{"product_id":"pierre-et-catherine-breton-bourgueil-la-dilettante","title":"Pierre et Catherine Breton, Bourgueil 'La Dilettante'","description":"\u003cp\u003e\u003ci\u003eBourgueil 'La Dilettante' \u003c\/i\u003ecomes from a plot planted on gravelly soils. After 3 weeks carbonic maceration, the wine is transferred to 2 year-old oak barrels where both fermentation and malolactic take place. The result is a delicious Cabernet Franc, juicy, lively and fruit-driven.\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre and Catherine BRETON, Restigné - \u003c\/strong\u003e\u003cstrong\u003eCertified Organic by Ecocert, Certified Biodynamic by Demeter, natural\u003c\/strong\u003e\u003cbr\u003eA husband-and-wife operation in the Loire Valley, the Bretons have recently celebrated their 30\u003csup\u003eth\u003c\/sup\u003evintage and have built their reputation on making pure Cabernet Francs from Bourgueil and Chinon using biodynamic viticulture and vinification.\u003cbr\u003e\u003cbr\u003eThe Breton philosophy stems, in their own words, from a love of the land. The vineyards see ultra-intense organic care, no mean feat in this northerly clime; they avoid chemical fertilisers and weed killers, restrict yields to something like 40-45 hl\/ha (although some cuvées are below 35 hl\/ha) and harvest by hand. The Bretons use indigenous yeasts and their desire for \"natural\" winemaking comes through strong in their resistance to the use of sulphites, with typically just 10 mg\/l added at bottling to many cuvées, although some are bottled without any sulphites at all. And they are bottled unfiltered.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972843344032,"sku":"","price":30.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/catherine-et-pierre-breton-bourgueil-la-dilettante-1083344-s274.jpg?v=1594048562"},{"product_id":"pierre-et-catherine-breton-bourgueil-avis-de-vin-fort","title":"Pierre et Catherine Breton, Bourgueil 'Avis de Vin Fort'","description":"\u003cp\u003e\u003ci\u003eBourgueil 'Avis de vin fort' \u003c\/i\u003eis a vin de soif (or clairet). Half way between a rosé and a red, it is the ultimate thirst quencher. A saignée is made from macerating Cabernet Franc. Fermentation and aging takes place in large oak vats, the wine is bottled in April following the harvest. The wine is light, juicy with delicious red and black fruit, lively and fresh on the finish.\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre and Catherine BRETON, Restigné - \u003c\/strong\u003e\u003cstrong\u003eCertified Organic by Ecocert, Certified Biodynamic by Demeter, natural\u003c\/strong\u003e\u003cbr\u003eA husband-and-wife operation in the Loire Valley, the Bretons have recently celebrated their 30\u003csup\u003eth\u003c\/sup\u003evintage and have built their reputation on making pure Cabernet Francs from Bourgueil and Chinon using biodynamic viticulture and vinification.\u003cbr\u003e\u003cbr\u003eThe Breton philosophy stems, in their own words, from a love of the land. The vineyards see ultra-intense organic care, no mean feat in this northerly clime; they avoid chemical fertilisers and weed killers, restrict yields to something like 40-45 hl\/ha (although some cuvées are below 35 hl\/ha) and harvest by hand. 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The palate is lively, a lot of freshness and mineral character balance out the richness and honeyed flavours.\u003c\/p\u003e\n\u003cp class=\"image-title\"\u003eDomaine de la Borde, Savagnin Ouillé \"Foudre a Canon\" is Savagnin ouillé (topped up, no oxidation) from Arbois-Pupillin is grown on a steep 25-degree west facing slope at 350-450 meters altitude of gray and blue marls with “schistes cartons”. Entirely hand-harvested. Half destemmed, half whole-cluster. Fermentation without sulphites and only with indigenous yeasts in 1500 liter barrels. Aged in 1500 liter barrels on the lees for 12 months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDomaine de la Borde, Pupillin - Jura\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBiodynamic. -Natural\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJulien Mareschal founded his estate in 2003, at the age of 23. Julien had no family wine connections in the Jura. He hailed from a cereal-growing family and studied agriculture initially but followed up with a winemaking diploma in Dijon and work experience in Burgundy and Bordeaux. He also worked for short spells in the Jura.\u003cbr\u003e\u003cbr\u003eHaving decided that he wanted to set himself up in the Jura, he took over 3.5ha of well-tended, mainly 25-year-old vines in some of the best sites of Pupillin, along with leased space for a winery. In year two he took on another hectare, replanting half of it, and later added another hectare. For the first few years, alongside making wine Julien sold some of his grapes and supported himself giving music lessons. His interest in music continues and he organizes regular jazz, folk and wine evenings at his winery.\u003cbr\u003e\u003cbr\u003eHaving worked his vineyards in a reasoned approach (lutte raisonnée) from the start, in 2009 he converted half his parcels to either organic or biodynamic and converted his entire estate to biodynamic viticulture in 2012, helped by his friend and ex-teacher in Beaune, François Duvivier of Domaines Marquis d’Angerville.\u003cbr\u003e\u003cbr\u003eEach of Julien’s wines is given a name, either of a particular vineyard plot or something more esoteric. Proportionately, he has a substantial amount of Savagnin – nearly 50% of his holdings, all on grey marl, so it’s no surprise that he uses this versatile variety for a characteristic range of wines.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972844490912,"sku":"","price":49.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/2017_Domaine_Grosbois_Cuvee_Cuisine_de_ma_Mere_700x_d1282016-7b55-4115-bf14-2acdc73d4947.png?v=1594048512"},{"product_id":"el-abasto-malbec","title":"El Abasto Malbec, LA Agricola, Mendoza","description":"\u003cp\u003eEl Abasto Malbec shows what Argentina is capable of. The gentle approach here in the vinification highlights the excellent quality of the fruit. This Malbec is punchy, packed with dense damson fruit \/ red fruits and tannins in alignment finishing with a lifted freshness. Dark cherry-red in the glass. On the nose, notes of summer red fruits, coffee and bitter chocolate. On the palate, medium-bodied and savoury with a smooth texture leading to a lingering finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLa Agricola Winery\u003c\/strong\u003e set up by Alberto Zuccardi in 1963 and located at Maipu in Argentina's Mendoza Valley. Today the company is run by Alberto's son, Jose-Alberto who has transformed the business into one of the leading producers in South America. The El Abasto\u003cem\u003e\u003cspan\u003e \u003c\/span\u003e('The Supply) \u003c\/em\u003erange is designed to introduce consumers to the Company's more approachable and interesting wines. \u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972845342880,"sku":"","price":19.35,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/files\/ElAbastoMalbec.avif?v=1764265267"},{"product_id":"samurai-chardonnay-free-run-juice-copy","title":"Samuraï Chardonnay, Free Run Juice","description":"Pale straw with classic chardonnay aromas of fresh white peach and ripe melons. Rich fruit flavours and creamy textures perfectly balanced by crisp acidity entices the palate from the first glass to the last.\u003cbr\u003ePale straw with classic chardonnay aromas of fresh white peach and ripe melons. Rich fruit flavours and creamy textures perfectly balanced by crisp acidity entices the palate from the first glass to the last.","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972846588064,"sku":"","price":18.65,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/Unknown-1-19.jpg?v=1594048571"},{"product_id":"paul-henri-thillardon-chenas-les-blemonts","title":"Paul-Henri Thillardon, Chénas Les Blémonts","description":"\u003cp\u003e\u003cem\u003e\u003cu\u003eChénas ‘Les Blémonts’ \u003c\/u\u003e\u003c\/em\u003ecomes from a parcel planted on clay and manganese soil, the vines are 60 years old. Carbonic maceration for 20 days, whole bunch, no remontage nor pigeage, no additives and bottled with a tiny amount of SO2. Gourmand and inviting, it soars from the glass with aromas of cherries, wild berries, rose petals and orange rind. On the palate, it's medium to full-bodied, satiny and layered, with a supple attack, melting tannins and a textural, fleshy profile. This is hard to resist.\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDOMAINE THILLARDON, Paul-Henri et Charles Thillardon, Chénas \u003c\/strong\u003e\u003cstrong\u003eOrganic\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e‘Contemporary Beaujolais is rife with opportunity - overlooked terroirs, abandoned vines, appellations ripe for rehabilitation. But few young vignerons have committed to such ambitious challenges as Paul-Henri and Charles Thillardon, who have positioned themselves as the future of Beaujolais' smallest, sleepiest cru, Chénas.\u003cbr\u003e\u003cbr\u003eAfter graduating with a BTS viti-oeno from the Lycée Bel-Air, Paul-Henri says his initial, outmoded goal was to make all ten crus. Much has changed since he founded the domaine in 2008. \"We even used selected yeast, our first year,\" he says. \"Because I didn't know how to make natural wine, I'd never seen it in my life, and I'd never drunk it.\"\u003cbr\u003e\u003cbr\u003eThen in 2009 he met Fleurie winemakerJean-Louis Dutraive, a lynchpin of the Fleurie natural winemaking scene who himself had just attained organic certification for his own domaine. \"He was the most open,\" says Paul-Henri, citing Dutraive as introducing him to the aesthetics of natural Beaujolais.\u003cbr\u003e\u003cbr\u003eGradually, as his domaine has grown to its present 12ha, Paul-Henri's winemaking has aligned with those of his mentors. 2015 is the first year he's aimed for long, cool semi-carbonic macerations, refrigerating the harvest for the first time, and vinifying entirely whole-cluster.\u003cbr\u003e\u003cbr\u003eThe Thillardon brothers hail from Frontenas, in the south of Beaujolais, where their father still grows vines. Paul-Henri founded the domaine in 2008, with his brother Charles, who formerly raised cows, joining him officially in 2014.’\u003cbr\u003e\u003cbr\u003eAaron Ayscough, Not Drinking Poison in Paris\u003cbr\u003e\u003cbr\u003e(Their sister Aude and third brother Baptiste are now also working in the Domaine.)\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972850749600,"sku":"","price":35.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/Unknown-1-21.jpg?v=1594048534"},{"product_id":"nicolas-carmarans-mauvais-temps","title":"Nicolas Carmarans, Mauvais Temps","description":"\u003cp\u003e\u003cu\u003eMauvais Temps \u003c\/u\u003eis the good bad time had by all, ridiculously sapid and savoury and made with Fer Servadou. Whole grape vinification for thirty days and then used barrels for elevage. The name means bad weather, from vintage 2017 the Cabernet franc is no longer present in the blend. Light but complex, lively, exciting, delicious and leaves you wanting more!\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eNicolas Carmarans, Izagues\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFor a long time, Nicolas ran a natural wine bar in Paris, Café de la Nouvelle Mairie. Interested in making wine, he travelled regularly to Aveyron, the region where his great-grandfather made wine.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAfter purchasing his prized \"Le Mauvais Temps\" site, he sold his wine bar and turned full time vigneron, back in the very region his ancestor had left to settle in Paris, a century or so before.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eNicolas worked tirelessly to restore the natural terroir of this beautiful site, surrounded by forests and all the biodiversity responsible for the unique character of his wines. Never any chemicals or pesticide, gentle handling, minimal sulphur. In the hands of Nicolas, the rather rustic and tannic Fer Servadou becomes docile and soft. Thanks to the quality of his grapes, the very light and gentle extraction, the wines gain in drinkability without compromising the true essence of the grape nor the region.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAs Nico says himself “I want to make wines that I like to drink”.\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972852748448,"sku":"","price":37.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/Unknown-3-6.jpg?v=1594048599"},{"product_id":"antica-enotria-puglia-bianco","title":"Antica Enotria, Puglia Bianco","description":"\u003cp\u003eAntica Enotria Puglia Bianco is a blend of Falanghina and Fiano, it is beautifully fragrant, with light and elegant with floral notes and subtle pear hints ending with a mineral twist.\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"page\" title=\"Page 96\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cbr\u003e\u003cstrong\u003eANTICA ENOTRIA, RAFFAELE \u0026amp; LUIGI DI TUCCIO, Cerignola\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eCertified Organic\u003c\/strong\u003e\u003cbr\u003eRaffaele di Tuccio bought this run-down farmhouse dating back to the 1700’s in 1985 and over the past 30 years has worked tirelessly with his wife, Antonia, and son, Luigi, to bring the property back to life.\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003eIn 1993, Raffaele was so inspired by the concept of sustainable, organic viticulture that he set about immediately to converting his 40ha of land to organics. The vineyards are influenced by the cooling Tramontana wind from the north, and warming Scirocco wind from the south, giving ideal conditions for their dedication to organic viticulture and lending crispness and depth to the wines. Upon tasting, the most striking element is the crisp and refreshing nature of the acidity, something that it not the norm for wines of this region.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003eVery sadly Raffaele passed away in late 2020, the care of the farm and vineyards are now in the hands of Antonia and Luigi.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972853076128,"sku":"","price":19.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/files\/AnticaEnotriaPugliaBianco.jpg?v=1764263343"},{"product_id":"jean-foillard-morgon-classique","title":"Jean Foillard, Morgon Classique","description":"\u003cp\u003eThe \u003cu\u003e\u003cem\u003eMorgon \u003c\/em\u003e\u003c\/u\u003ehas an impressive dark rubis robe, its nose shows fresh red berries, cinnamon and smoke. On the palate, crunchy red berries mingle with fleshy cherries, marzipan and herbal hints. The acidity balances the wine perfectly. The intensity and purity are reminiscent of a great Burgundy.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eJEAN FOILLARD, Villié-Morgon \u003c\/strong\u003e\u003cstrong\u003eOrganic Principles, natural\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e‘Of all the disciples of Jules Chauvet, Jean Foillard is the most likely to succeed in the practice of using very little SO2, without having his wines act capriciously at the slightest change in atmospheric pressure. His wines possess magnificent body and give aromas of a unique purity and grace.’ \u003c\/em\u003eLa Revue de France\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cem\u003e‘There is something no-nonsense and straightforward about Foillard’s wine. It seems to say, let’s cut straight to deliciousness. Deliciousness with class. It has a wonderful texture going down. The finesse from start to finish seems almost offhanded.’ Kermit Lynch\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eJean Foillard’s estate comprises of 11 ha, including 5 ha in the fabled Côte de Py climat. A vigneron like Jean Foillard doesn't come around too often. Jean Foillard and his wife Agnès started their handkerchief-size domain in Morgon in the 1980's when the majority of appellation, driven by big negoces, were and are still producing industrial wines. Undeterred by their surroundings, Jean and Agnès decided to embark on their own path. They returned to honest vine growing and wine making the way their grandparents did. The vines are grown organically. The same attention is paid in their cellar. There are no pumps to move the wines at any stage in the chai. Every move of the wine in the cellar, from racking to bottling, is done by gravity. 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