Radiant, Unctous and Fruity! Sublime Expression of Cabernet Franc

Finesse oblige! If it doesn't "have" to be champagne, then the best alternative is Crémant: a pure-bred rosé made from 100% of the noble red Cabernet Franc grape.

Tasting Notes

Producer

Over 150 years of History! Founded in 1859, this independent and family run Maison Louis de Grenelle has passed down its expertise through the generations. It continues the tradition of making sparkling wines in the depths of its cellars burrowed underneath Saumur in the heart of the Valley of Kings, the Val de Loire.

Specifications

A distinctive, intense and organic Châteauneuf-du-Pape, rich and concentrated yet with lovely balance and great elegance.

Tasting Notes

Nose

Made from organically-grown grapes, this very deeply-coloured red offers aromas of dried fruit and dark roast coffee on the nose. 

Palate

Typically bright and fresh despite its full body and intense colour, the palate shows ripe berry fruit, subtle savoury spice, and bright, upright tannins. Both savoury and fruity, with a very long finish.

Production

Château Maucoil’s vineyards are located in the northwest of the Châteauneuf-du-Pape area (on the left bank of the River Rhône) on the appellation’s four soil types: pebbles, clay-sandstone, Urgonian limestone and, more unusually, sand. Unlike the famous pebbles of the area, sand doesn’t retain and transfer heat during the night, resulting in slower ripening and more finesse. The youngest vines average 40 years old, so roots run deep to sustain the vines during the hot summer months.

For the Tradition Rouge, four main grape varieties are selected solely from sandy soils - Grenache Noir, Syrah, Mourvèdre and Cinsault. Yields are around 25 hl/ha and harvesting is carried out by hand, with the grapes individually sorted by variety and by parcel before vinification in concrete tanks. After around 30 days in vat, with pumping over, rack-and return and punching down, the wine is matured separately for different lengths of time, in tanks and in 2-3-year-old barrels. The wine is then blended and bottled.

Producer

Château Maucoil (pronounced “moh-kwahl”) in Châteauneuf-du-Pape has a longer history than most estates we represent. It served as a base for Roman legions who were attracted by the spring that runs through the property and by the proximity of the Via Agrippa; it was the home of Joseph de la Pise, archivist to the Dutch royal family; and from the 17th century onwards it was owned by a succession of winegrowing families. The Arnaud family, who already owned vines in Châteauneuf-du-Pape, decided to purchase the estate in 1995 and devoted a great deal of energy and passion to Château Maucoil.

The estate's old vines (the youngest are merely 40 years old; the oldest date back to 1895!) grow on the appellation’s four soil types: pebbles, clay-sandstone, Urgonian limestone and, more unusually, sand. Unlike vineyards littered with the famous pebbles of the area, the fine, sandy soil doesn’t retain and transfer heat during the night, resulting in slower ripening and giving wines with more finesse.

Bénédicte, the Arnauds’ youngest daughter, and her husband, Charles Bonnet, took up the torch in 2009, with a strong desire to secure the future of the estate and to manage it in an environmentally responsible manner. They began the process of converting to organic viticulture in 2011, becoming fully certified in 2014. Along the way, in 2013, they partnered with Frédéric and Benoît Lavau and the four now run the estate together.

Maucoil is one of the few Châteauneuf-du-Pape estates that has conserved all thirteen of this famous appellation's original grape varieties, and grapes must pass through three rigourous stages of manual sorting before being deemed of high enough quality to be made into wine.

Specifications

Fine, full-bodied white Burgundy.

Tasting Notes

Expressive, almost exotic aromas and flavours with a lovely touch of oak that adds a slightly nutty character to the lush, ripe Chardonnay fruit. Rich but restrained, there is a real finesse and elegant balance to this very classy white Burgundy.

Production

Grapes are grown on the limestone and clay soils of Solutré and Vergisson. Fermented in barriques, this wine then spent 12 months in a mixture of new and older French oak.

Producer

The 14.5 hectare Domaine G. Saumaize (formerly Domaine des Maillettes) is now wholly run by Guillaume Saumaize, follwing the recent retirement of his mother, Annie. Tending to more than forty parcels of vines (up to 80 years old) spread across four Mâconnais communes (Vergisson, Davayé, Solutré and Prissé), he produces Pouilly-Fuissé and a range of other Mâcon AOC wines.

In 2018, the Saumaize family invested in a new barrel cellar, giving them much more flexibility to vinify individual parcels of grapes separately and thus express their terroir even more clearly. The Chardonnays are classically styled, with part or full vinification in oak for richness and complexity.

Specifications

A textbook fruity southern French Grenache; rich and dark with no hard edges.

Tasting Notes

This Grenache Noir from the deeps south of France is steeped in texture and character. Rich black fruit and sweet spice on the nose with more intense berry fruit and liquorice on the palate.

Production Method

In the south western part of the Languedoc, Boutinot’s Guillaume Létang found this parcel of well tended 40 year-old Grenache Noir. Cordon trained (in an area where bush vines are more common) these old vines thrive on silt and sand, their roots buring deep into the soils in search of water. Fully ripened by the Mediterranean sun, once harvested the grapes are destemmed and macerated at cool temperatures prior to fermentation. To fully expresss the ripe black / red fruit flavours of this 100% Grenache Noir the wine was vinified without the use of oak.

Producer

Like all good stories, that of Boutinot France is both long and a little bit complicated! Boutinot began as a tiny importer in 1980, specialising in French wines. Paul Boutinot himself began by personally selecting the wines from France, back in the UK he would unload the trailer by hand. And deliver the crates of wines to customers himself. But good things grow and by the end of the decade we had become a bigger and better company. A company that not only sought out great wines but made them too. After 10 years later, Boutinot France started in January 1990. The first office was in the middle of the vines in Julienas; perfectly located to navigate the Beaujolais and Macon regions on the quest to make beautiful wines.

Samantha Bailey, who started as a wine enthusiast, was there at the beginning of this adventure. Since then, she has grown into our Master Blender and has key responsibilities: building long-standing relationships, tasting, understanding the terroir and appellations, and pushing the boundaries. She is at the heart of the whole process from blending to quality assessment, making sure there is always a Boutinot touch in every cuvée. We are proud to also count Guillaume Letang and Julien Dugas in our winemaking team. Guillaume oversees the South of France and Languedoc, whilst Julien looks after our property in Cairanne. Together they have the local knowledge to select and blend the very best wines from throughout. Eric Monnin oversees every aspect of production and makes sure everything our winemakers blend and source is top quality.

Specifications

A lipsmacking house wine that is great with food.

Tasting Notes

A fresh, pretty and youthful red wine that will mellow as it develops in the bottle. Supple yet with underlying structure, it is quite lifted on the nose with raspberry and floral notes. Packed full of ripe, crunchy red berry fruit backed up with a hint of liquorice and touch of spice. Fresh, elegant and pleasingly simple. Lovely.

Production

Based in the southwest of the Languedoc, where the 40 year-old cordon-trained vines thrive on silt and sand. Grenache grapes are destemmed and macerated at cool temperatures prior to fermentation in order to gain the juicy fruit flavours.

Producer

Like all good stories, that of Boutinot France is both long and a little bit complicated! Boutinot began as a tiny importer in 1980, specialising in French wines. Paul Boutinot himself began by personally selecting the wines from France, back in the UK he would unload the trailer by hand. And deliver the crates of wines to customers himself. But good things grow and by the end of the decade we had become a bigger and better company. A company that not only sought out great wines but made them too. After 10 years later, Boutinot France started in January 1990. The first office was in the middle of the vines in Julienas; perfectly located to navigate the Beaujolais and Macon regions on the quest to make beautiful wines.

Samantha Bailey, who started as a wine enthusiast, was there at the beginning of this adventure. Since then, she has grown into our Master Blender and has key responsibilities: building long-standing relationships, tasting, understanding the terroir and appellations, and pushing the boundaries. She is at the heart of the whole process from blending to quality assessment, making sure there is always a Boutinot touch in every cuvée. We are proud to also count Guillaume Letang and Julien Dugas in our winemaking team. Guillaume oversees the South of France and Languedoc, whilst Julien looks after our property in Cairanne. Together they have the local knowledge to select and blend the very best wines from throughout. Eric Monnin oversees every aspect of production and makes sure everything our winemakers blend and source is top quality. 

Alan's Personal Notes

Specifications

A deliciously aromatic, bright, and zingy dry white!

Tasting Notes

Nose

A fresh nose of lime, basil, freshly cut green grass, and guavas. 

Palate

The medium-bodied palate continues with more grapefruit, subtle passionfruit, and zingy tropical lemon.

Production

The rolling hills between the scattered medieval towns and villages of Gascony in south-west France are predominately white wine country. For many decades growers here have provided Boutinot with an excellent source of Colombard and Ugni Blanc, which together provide a pleasant mix of tropical and herbecaeous flavours. Vines are generally trained using the Guyot system and vigorous grape selection is used to capture both the fresh aromatics and provide the longevity needed to maintain the consistent flavour profile for which Cuvée Jean-Paul is known. On delivery to the cellar, the grapes are cooled then undergo maceration on skins for 10-15 hours before pneumatic pressing and cold settling to preserve the aromas. We then keep the wine on fine lees to retain maximum freshness before crafting into the final cuvée. To ensure freshness, we blend and bottle up to four times a year - an intricate process essential to maintaining stylistic continuity and quality, one which demands knowledge of how each component parcel will evolve.

Producer

Like all good stories, that of Boutinot France is both long and a little bit complicated! Boutinot began as a tiny importer in 1980, specialising in French wines. Paul Boutinot himself began by personally selecting the wines from France, back in the UK he would unload the trailer by hand. And deliver the crates of wines to customers himself. But good things grow and by the end of the decade we had become a bigger and better company. A company that not only sought out great wines but made them too. After 10 years later, Boutinot France started in January 1990. The first office was in the middle of the vines in Julienas; perfectly located to navigate the Beaujolais and Macon regions on the quest to make beautiful wines.

Samantha Bailey, who started as a wine enthusiast, was there at the beginning of this adventure. Since then, she has grown into our Master Blender and has key responsibilities: building long-standing relationships, tasting, understanding the terroir and appellations, and pushing the boundaries. She is at the heart of the whole process from blending to quality assessment, making sure there is always a Boutinot touch in every cuvée. We are proud to also count Guillaume Letang and Julien Dugas in our winemaking team. Guillaume oversees the South of France and Languedoc, whilst Julien looks after our property in Cairanne. Together they have the local knowledge to select and blend the very best wines from throughout. Eric Monnin oversees every aspect of production and makes sure everything our winemakers blend and source is top quality.

Today, Boutinot’s French office has recently relocated to Macon, and has over 20 employees who take care of production across the whole of France, covering fresh whites and rosés from Gascony, mineral wines from Burgundy, and joyful varietal wines from Languedoc among others. We don’t use any single model to source our wines; instead, a combination of sources are used, from large-scale, high-quality co-ops to small, family growers and single domaines, as well as our own vineyards in Cairanne and Saint-Vérand. Drawing on the expertise of our four winemakers and a network of partner growers, we seek to deliver the highest quality-to-price ratio possible for every wine

Specifications

The hills are alive with the sound of music!

Tasting Notes

Aromatic and ripe on the nose. This is a delicious and complete white blend with rounded orchard fruit and green apples, plenty of fleshy texture and a racy, refreshing acidity.

Production

Pneumatic pressing, temperature-controlled fermentation, no finings and minimal filtration all help to preserve pure varietal character of the wine. Here classic varieties Pinot Blanc and Riesling have been blended with the less well-known Sylvaner grape which brings delicacy and satisfying acidity.

Producer

Widely regarded as one of the best co-operatives in the world, Cave de Turckheim lies at the mouth of the Munster Valley. Working closely with 180 partners, its vineyards span the full breadth of Alsatian terroir and grape varieties. Cave de Turckheim only produces wine from the grapes of its member growers, it is a récoltant not a négociant.

Substantial investment in the winery has enabled the team to vinify many parcels of grapes separately, offering Michel Lihrmann (senior winemaker for 25 years) the chance to highlight each wine's nuances in his signature dry, yet fruit forward, style.

Committed to producing the highest quality wines, growers are encouraged to keep yields low - for example, Cave de Turckheim voluntarily caps yields for its Grands Crus vineyards at 45hl/ha rather than the permitted 55hl/ha - and to pick the grapes by hand. This is part of a long term and innovative strategy of sustainability that includes developing the largest holdings of organic vineyards in Alsace, using natural alternatives to chemical treatments, and a green overview of all vineyard practices. Alongside some great organic wines, the extensive range runs from the excellent value Tradition wines right through to individual Grand Cru bottlings, plus fantastic Crémants d’Alsace and Vendange Tardive dessert wines.

Sustainability

An awareness of social and environmental concerns has always been high on the agenda for the Cave de Turckheim’s growers. They were among the first in France to practice integrated agriculture, an approach that combines the best of modern tools and technologies with traditional practices, lowering the consumption of energy and other resources, reducing environmental pollution, conserving biodiversity and promoting sustainability. In 2014, all the members of the co-operative obtained Agri Confiance Volet Vert (Green Section) certification and in 2015, they all obtained High Environmental Value Level 2 certification. The growers are aiming for HVE Level 3 certification in late 2019.

In 2008, a number of growers decided to commit to the rigorous standards of organic viticulture. As part of Alliance Alsace, approximately 70 hectares of vines are now cultivated organically, having obtained organic certification in 2011, with a further 30 hectares in transition. These vignerons have revived ancestral practices, tilling the soil and undertaking work that facilitates the elimination of weeds and the combat against the two major diseases: powdery mildew which is tackled with sulphur and mildew which is treated with copper sulphate. Natural fertilisers are also used (nettle, horsetail, comfrey, and dandelion), fortifying the vines and increasing their natural resistance. Organic winegrowers meticulously observe their vines, enabling them to intervene in the right place and at the right time, rather than treating the plants systematically.

Turckheim’s commitment to the environment extends to the winery where it strives to conserve natural resources. Sorting waste for recycling, reducing its carbon footprint, using solar panels, and preventing pollution are just some examples of how environmental considerations are present in every aspect of its daily work. Committed to both the environment and its customers, Cave de Turckheim also plays an important role in the local economy.

Specifications

Tasting Notes 

A great, well rounded, fruit-forward Champagne!

Tasting Notes

Nose

Aromatic notes of juicy pear and apricot on the nose are underpinned by more mature aromas of hazelnut and fresh bread. 

Palate

The texture is creamy and full-bodied with well-balanced acidity and plenty of bubbles!

Production

Grapes for this cuvée are grown in the lieu-dit of "Auche" around the village of Janvry which lies just to the west of Reims. Firstly they are pressed in small stainless steel vats, before being transferred to ceramic vats for 12 hours to allow for natural clarification of the juice. Next, the clarified juice is moved to large steel containers where it remains from September to March, during which time fermentation takes place before finally being bottled for the secondary fermentation and lees ageing. Dosage is between 9g and 10g per litre to give a richness of profile and this Brut Sélection is comprised of 60% wine from 2017 with 40% reserve wines from 2014-2016.

Producer

The Cave Co-opérative de Germigny was created in the early '60s by a handful of winegrowers who wanted to pool their resources and craft their own Champagne. They aimed to celebrate the local terroir - the western slopes of the Montagne de Reims. Today the Co-operative works 115 hectares of vineyards covering 40 different crus, of which 5 are classified as Premier Cru. The Co-op members remain passionate about their shared values of respect for nature, protecting their heritage and working together.

Awards

• Decanter World Wine Awards 2022 - Silver
• Decanter World Wine Awards 2023 - Bronze

Specifications

Cicada takes its name from the famed ‘singing cicadas’ of Provence and  this is a lively, fruit-forward red from the Southern Rhône.

Tasting Notes

Fresh, ripe red berries with a bit of forest floor. Yummy, ripe red and black cherries, a pinch of spice and some softly, boisterous tannins. Lovely balancing acidity completes the picture.

Producer

Domaine Chante Cigale is located within the village of Châteauneuf-du-Pape and has been owned by the Sabon Favier family for several generations. Consisting of 41 hectares, the domaine benefits from old vines, some of which are veritably ancient at over 100 years old. Alexandre Favier took over from his father, Christian, and is part of a new wave of producers in Châteauneuf-du-Pape, combining modern technical expertise with time-honoured winemaking practices.

Alexandre is lauded by notable journalists including Steve Danzier and Jancis Robinson for his deftly-made and reasonably-priced wines. Domaine Chante Cigale has also built a reputation for specialising in white wines, of which they produce more than any other estate in the appellation.

Production

Alex Favier sources the grapes for his IGPs from land the family owns in the Vaucluse; grapes for this come from 2 lieu-dits in Travaillan to the west of Gigondas – La Marteillère with clay soil for the Grenache & L’Hers on limestone for the Carignan, vines are 30 years old. Hand-harvested and de-stemmed, short maceration in concrete for the Grenache plus aging in 5 yr old Burgundy barrels for the Carignan to round out the tannins.

Sustainability

As you might expect from someone born and raised on an estate named after singing cicadas, Alexandre Favier keenly promotes the biodiversity of his vineyards. He is very conscious of his role as guardian of his land for future generations and Chante Cigale is currently in conversion to full organic status.

Traditional white Burgundy.

Tasting Notes

This beautifully balanced and classic white Burgundy has a savoury, salty, baked peach and biscuity nose with a rich and broad palate that is balanced with moreish, acidity. The oak is well-integrated on both the nose and palate giving texture followed by a long, intense finish.

Method of Production

Chardonnay grapes sourced from Gevrey Chambertin and Auxey Duresses. Regular plowing and minimal fertilisers as well as minimal pruning to promote vigour and reduce yield. The grapes are hand picked and transported to the winery in small containers. Fermentation in foudre followed by transfer to 1 year old French barriques (Berthoumieu) for 12 months. During this time the barrels are rolled to stir up the lees - this happens 4 times a year after which the wine is left on its lees for a further 3 months. The wine is fined with bentonite prior to bottling but not filtered.

Producer

Founded in 1864 by Pierre Bourée, Vallet Frères is now in the hands of the fourth generation of the family, Bernard and Jean-Christophe Vallet. The family owns vineyards in Gevrey-Chambertin, in the Beaune Premier Cru of Les Epenottes, and in the Grand Cru of Charmes-Chambertin, as well as the entire monopole vineyard of Clos de la Justice, also in Gevrey-Chambertin. Vallet Frères is also a négociant, and sources the best grapes from growers in other areas, with whom it has worked closely for decades.

The wines it produces are complex, fine and authentic examples of Burgundian Pinot Noir and Chardonnay. The Vallet family’s wines have been imported to the UK by Boutinot for over 30 years and today they’re distributed to top independent wine merchants and Michelin-starred restaurants across the country. 

A Note on Sustainability

Vallet Frères is keen to work in an as environmentally friendly method as possible, using techniques such as regular maintenance of the soil by ploughing, applying the minimum of phytosanitary treatments and the controlling of vine vigour and yields through careful pruning. The Vallets tend their vines very traditionally and advancements in the vineyards have been limited: for example, only manure has been used as fertiliser for the last half a century which has encouraged wild asparagus to grow amongst the vines. Harvesting is manual, as the family is opposed to the use of mechanical techniques.

Specifications

Utterly luscious - fine, balanced and exceptional value

Tasting Notes

A fabulous dessert wine, sweet and luscious with a great backbone of fine acidity for a clean finish. The nose is fresh with classic botrytis marmalade and ripe nectarine. Flavours on the palate are richer: honey with a finishing twist of bitter orange.

Production

Vineyards are based in the heart of Perigord, near Bergerac along the valley of the Dordogne river. Here, on the river slopes, there is a particular micro-climate which favours the development of the botrytis necessary to make this style of sweet wine. Vines average 25 years of age. Grapes are hand harvested at a very late stage of maturity, in three successive 'triage', to ensure that only the most mature grapes are picked. Grapes are harvested in October and November. Grapes are gently put into a pneumatic press and the juice is transferred to temperature-controlled stainless steel tanks. After fermentation, the wine is matured for 24 months.

Producer

Located in Pomport near Bergerac, in the heart of Périgord, Domaine de Grange Neuve belongs to the Pichon and Castaing families, and it has grown from being a small farm with just 4 hectares of vines in 1898 to a vineyard of 70 hectares today. Dedicated to making wine that respects tradition while not neglecting technological advances, both in the cultivation of vines and in winemaking techniques, today the property is still run by three generations of the same family. The vineyard consists of approximately 26 hectares of red grape vines (Merlot, Cabernet Franc and Cabernet Sauvignon), and 44 hectares of white (Sémillon, Muscadelle and Sauvignon Blanc), the average age of which is 25 years.

Sustainability

Domaine de Grange Neuve is constantly working to implement practices that preserve the environment and have a positive impact on climate change, and sustainable development is one of their major concerns. The estate has been certified HVE Level 3 since 2012, regarding this course of action to be wider reaching and of greater impact than “mere” organic practices as it evaluates their impact upon a broader range of environmental issues.

Grange Neuve goes much further than required by the HVE certification, having its own biological water treatment facility, a machinery hangar with a roof covered in solar panels to generate its own clean electricity and a comprehensive waste management strategy - it is a member of the Adelphe programme, it uses eco-packaging and recycles as much of its waste packaging as possible, it uses a minimum amount of consumables, and it uses eco-friendly cleaning products.

Specifications

This Cuvee, named after Francoise, honors the strong character of the family's sixth-generation daughter. It celebrates her role in guarding her heritage and shaping their future.

Tasting Notes

Producer

For over five centuries, Maison Antech has tamed the magical terroir of Limoux to make fine sparkling wines.

The secret of their character lies in the combination of Limoux's three terroirs, which form the backbone of the cuvées: freshness from the Pyrenees, vinousness from the ocean, and roundness from the Mediterranean. From these terroirs, Mauzac and other grapes are cultivated, each bringing their own complexity and purity to the wines. This Cuvee, named after Francoise, daughter of the family and a member of the sixth generation celebrates her strong character and the part she plays in guarding her heritage and shaping their future.

Production

Antech produce high-quality, authentic sparkling wines under the sustainability philosophy of Terra Vitis since 2013. Adopting the most sympathetic approach to viticulture, they also work to recover any waste, reduce energy consumption and work with like-minded sustainable suppliers across all aspects of production.  Exclusively hand-harvested grapes are immediately pressed and the finest juice is fermented in temperature-controlled stainless steel vats. After blending and second fermentation, the wine is stored sur lattes for 18 months to develop additional complexity and character.

Specifications

A beautifully, elegant Rose - such a food friendly wine that will have even the hardened sceptics seen the wine through rose tinted specs!

Tasting Notes

La Vie en Rose is a beautifully elegant wine and now it comes with refreshing new packaging to match. Fresh, summery and pale in colour, this dry rosé has hints of summer fruits such as strawberry and wild raspberry and mouth-watering acidity. Food friendly and delicious.

Viticulture

Top category grapes from the Puichéric area from the best qualitative plots and vines averaging 25 years old. 150m above sea level, the vines are protected from wind and receive plenty of sunshine. Grapes mature slowly developing an aromatic profile.

Winemaking

The grapes are selected among the coolest vineyards to ensure good natural acidity. Harvest is during the coolest hours of the day, early morning and the grapes are directly pressed into airbag presses. The juice is cold settled and goes though fermentation at cool temperature for 2 weeks. The wines are then quickly cleared off their gross lees and are kept in stainless steel tanks on fine lees only until bottling, in order to keep maximum fresh fruit and freshness..

Specifications

The Crémant d'Alsace appellation denotes sparkling wines made in the traditional method. Effervescent and refreshing, this is the perfect wine for celebrations.

Tasting Notes

Producer

Grapes are selected from vineyards with diverse soils - limestone, granite, gravel, marl and sandstone - which impart different characters and styles to the overall blend, and harvested by hand and machine, depending on site. This gently sparkling wine is made using the 'méthode traditionnelle' with a secondary fermentation in bottle and a dosage is approximately 9g/l. Cave de Turckheim looks to create a lightly sparkling style with a fine mousse and delicate fruit flavours. Its crémants are therefore aged on lees for longer than the appellation regulations require; for 24 months rather than 12 in this case.

Production

Widely regarded as one of the best co-operatives in the world, Cave de Turckheim lies at the mouth of the Munster Valley. Working closely with 180 partners, its vineyards span the full breadth of Alsatian terroir and grape varieties. Cave de Turckheim only produces wine from the grapes of its member growers, it is a récoltant not a négociant.

Substantial investment in the winery has enabled the team to vinify many parcels of grapes separately, offering Michel Lihrmann (senior winemaker for 25 years) the chance to highlight each wine's nuances in his signature dry, yet fruit forward, style.

Committed to producing the highest quality wines, growers are encouraged to keep yields low - for example, Cave de Turckheim voluntarily caps yields for its Grands Crus vineyards at 45hl/ha rather than the permitted 55hl/ha - and to pick the grapes by hand. This is part of a long term and innovative strategy of sustainability that includes developing the largest holdings of organic vineyards in Alsace, using natural alternatives to chemical treatments, and a green overview of all vineyard practices. Alongside some great organic wines, the extensive range runs from the excellent value Tradition wines right through to individual Grand Cru bottlings, plus fantastic Crémants d’Alsace and Vendange Tardive dessert wines.

Sustainability

An awareness of social and environmental concerns has always been high on the agenda for the Cave de Turckheim’s growers. They were among the first in France to practice integrated agriculture, an approach which combines the best of modern tools and technologies with traditional practices, lowering the consumption of energy and other resources, reducing environmental pollution, conserving biodiversity and promoting sustainability. In 2014, all the members of the co-operative obtained Agri Confiance Volet Vert (Green Section) certification and in 2015, they all obtained High Environmental Value Level 2 certification then went on to achieve the highest HVE Level 3 certification in 2019.

In 2008, a number of growers decided to commit to the rigorous standards of organic viticulture. As part of Alliance Alsace, approximately 70 hectares of vines are now cultivated organically, having obtained organic certification in 2011, with a further 30 hectares in transition. These vignerons have revived ancestral practices, tilling the soil and undertaking work that facilitates the elimination of weeds and the combat against the two major diseases: powdery mildew which is tackled with sulphur and mildew which is treated with copper sulphate. Natural fertilisers are also used (nettle, horsetail, comfrey and dandelion), fortifying the vines and increasing their natural resistance. Organic winegrowers meticulously observe their vines, enabling them to intervene in the right place and at the right time, rather than treating the plants systematically.

Turckheim’s commitment to the environment extends to the winery where it strives to conserve natural resources. Sorting waste for recycling, reducing its carbon footprint, using solar panels, and preventing pollution are just some examples of how environmental considerations are present in every aspect of its daily work. Committed to both the environment and its customers, Cave de Turckheim also plays an important role in the local economy.

To celebrate its 65th anniversary, Cave de Turckheim planted 65 trees in February 2022 to contribute to the reconstruction and maintenance of their vines and terroirs, as well as to the preservation and enhancement of wider landscapes. Local and ancient varieties were specially selected to contribute to the safeguarding of their genetic heritage.

Specifications

A stunning wine from the star of Menetou.

Tasting Notes

Nose

Aromas of ripe white peach and blackcurrant leaf, with hints of super-ripe fruit and lime notes.

Palate

The palate has lots of refreshing citrus zest, nettle and grassy characters, lovely minerality and a slightly creamy, honeyed finish. Refreshing acidity and good balance.

Production

The grapes are sourced from seven different parcels of vines in the commune of Morogues, all planted in Kimmeridgian limestone-clay marl soil which imparts elegant mineral tones. The vineyards face south-west, south or south-east and gain the maximum benefit of the morning sun to fully ripen the grapes. The individual parcels of grapes are vinified separately to allow the fullest expression of their unique terroirs and each parcel adds a different dimension to the whole. The wines are left on their fine lees until bottling to enhance complex flavours and regularly stirred to gain richness.

Producer

Straddling the Loire appellations of Sancerre and Menetou-Salon, Domaine Pellé produces world-renowned, terroir-expressive wines from its family-owned vineyards. Fourth-generation winemaker Paul-Henry Pellé pays meticulous attention to viticulture and winemaking, ensuring that the pure varietal flavours and aromas of Sauvignon Blanc and Pinot Noir and the natural characteristics of the Kimmeridgian vineyards are expressed in your glass.

A Note on Sustainability

Domaine Henry Pellé began its sustainable approach to viticulture in 2007, by using no weed killers, chemical insecticides nor anti-rot products. The 10-hectare domaine is cultivated using methods that maintain natural balance and that work the soil in the traditional way, for example weeding, clearing and grape thinning by hand. This year, the company is taking a further leap towards sustainability, aiming to become carbon neutral and seeking to develop geothermal and solar panel projects. As of 2020, the domaine will be certified as organic by ECOCERT.

Specifications

A very ripe and unusually rich example of Loire Sauvignon Blanc.

Tasting Notes

Nose

A honeyed and gently aromatic nose with a savoury, toasted fennel seed note.

Palate

The palate is a rich and ripe reflection of this warm vintage, balanced by smoky, grassy flavours typical of Sauvignon Blanc.

Production

The vineyards are planted on Kimmeridgian soil (fossilised clay-chalk, superb for low yields and mineral content) and face south-southwest, giving increased exposure to the sun. They are fertilised organically. Harvesting is done partly by hand and partly by machine, depending on the vintage. Vinification is old fashioned and hands-off. Fermentation is done by indigenous yeasts and is followed by naturally occurring malolactic fermentation. This helps to soften the wines by converting the harsher acids to more palatable ones. Most unusually for a producer of Loire Sauvignon Blanc, winemaker Gilles Maudry believes in allowing full malolactic fermentation to run its natural course. The wine remains on its fine lees for 15 months after harvest, intensifying and enriching the flavours to balance the incredible freshness.

Producer

Domaine de Maltaverne is one of the few producers in the Loire that allows full malolactic fermentation to run its natural course. The owner, Gilles Maudry, is a former biologist who returned to his family’s Tracy-sur-Loire estate in 1984 when his father retired. Now working with his son Matthieu, who finished his viticultural and oenological studies in 2015, Gilles is a firm believer in minimal intervention: as long as his vineyards produce healthy grapes, picked at optimum maturity and vinified with care, then the wine can be left to determine its own evolution. The beautiful label features an illustration of the fossilised ammonite shells found in the vineyard, sketched by an artistic wine lover following a tasting to represent what he visualised upon tasting this wonderful wine.

Specifications

A complex and elegant Haut-Médoc, from a good vintage.

Tasting Notes

Drinking beautifully now, this has a classic Médoc cigar box nose, followed by a textured, fleshy, plum fruit and aniseed-scented palate.

Production

From a total of 32 hectares of 30 year old Cabernet Sauvignon, Merlot and Petit Verdot vines, planted on gravelly soils. After harvest, grapes are manually sorted to ensure optimal maturity. Temperature controlled open fermentation in concrete vats, with extended maceration and regular pumping over.

Producer

Château Lanessan has belonged to a succession of eight generations of the Bouteiller family since the 18th century. You might assume such a longstanding family to be traditional and staid, but in fact they are very open and receptive to new influences. In 2009 they employed winemaker Paz Espejo (who came to Bordeaux from her native Spain in the 1990s) to inject new vigour into the estate. Paz’s goal is to “grow excellent fruit while remaining loyal to our fantastic terroir”. Working alongside oeneologist Eric Boissenot and advised by Hubert de Boüard of Château Angélus, she has made significant changes in the vineyard and in the cellar that now are being reflected in the quality of the wines.

Sustainability

In 2011, Château Lanessan joined the Environmental Management System launched by the CIVB to promote sustainable and environmentally-friendly viticulture and in 2014, it was certified HVE Level 3.

Specifications

Hugh Johnson has written that Mandois is a "house to watch" and the Wine Spectator has previously awarded this fizz a terrific 91 points, outperforming some rather more famous rivals... 

Tasting Notes

Colour

A pale golden yellow color with a rich perlage

Nose

The nose releases a bouquet rich in fragrance and intensity with ginger brioche, white flowers and fresh plums.

Palate

The flavor is straight and elegant but pleasantly opulent: candied cedar, salted caramel and honeysuckle.

Production

Champagne Brut Origine from Mandois represents the purest and most typical expression of the elegance of this great Maison. Produced from a traditional assembly of the 3 prince vines of Champagne (40% Chardonnay, 30% Pinot Noir and 30% Pinot Meunier) from all the crus of the property in the Epernay area, it is further enriched in elegance and intensity by wines of 3 consecutive vintage.

History

The Mandois family have been growers in Pierry, a suburb of Epernay since 1735. Their estate grown fruit still supplies them with 70% of their needs for the 20,000 cases per year that they produce. Claude Mandois believes firmly in the use of barrels for making top-notch Champagne, and his whole range of wines are produced in oak. The Origine is a brand new cuvee from the family that is tank fermented and then aged in old barrels for 6 months before being aged an additional three years on the lees.

Specifications

A scrumptious Languedoc blend - one of our fine feline tipples which can be lapped up on 4ts lonesome.

Tasting Notes

This textural dry white is bright and beautifully balanced. With fresh fruity flavours of citrus fruits, a touch of apricot, a twist of spice and aromas shining through, this is an easy-drinking wine that can be enjoyed all year round.

Production

Predominantly Grenache Blanc with Marsanne, Roussanne, and Viognier. Immediately after picking at optimum maturity the grapes are pressed and undergo cold fermentation. Malolactic fermentation is blocked in order to preserve the acidity in the wine.

Producer

Like all good stories, that of Boutinot France is both long and a little bit complicated! Boutinot began as a tiny importer in 1980, specialising in French wines. Paul Boutinot himself began by personally selecting the wines from France, back in the UK he would unload the trailer by hand. And deliver the crates of wines to customers himself. But good things grow and by the end of the decade we had become a bigger and better company. A company that not only sought out great wines but made them too. After 10 years later, Boutinot France started in January 1990. The first office was in the middle of the vines in Julienas; perfectly located to navigate the Beaujolais and Macon regions on the quest to make beautiful wines.

Samantha Bailey, who started as a wine enthusiast, was there at the beginning of this adventure. Since then, she has grown into our Master Blender and has key responsibilities: building long-standing relationships, tasting, understanding the terroir and appellations, and pushing the boundaries. She is at the heart of the whole process from blending to quality assessment, making sure there is always a Boutinot touch in every cuvée. We are proud to also count Guillaume Letang and Julien Dugas in our winemaking team. Guillaume oversees the South of France and Languedoc, whilst Julien looks after our property in Cairanne. Together they have the local knowledge to select and blend the very best wines from throughout. Eric Monnin oversees every aspect of production and makes sure everything our winemakers blend and source is top quality.

Today, Boutinot’s French office has recently relocated to Macon, and has over 20 employees who take care of production across the whole of France, covering fresh whites and rosés from Gascony, mineral wines from Burgundy, and joyful varietal wines from Languedoc among others. We don’t use any single model to source our wines; instead, a combination of sources are used, from large-scale, high-quality co-ops to small, family growers and single domains, as well as our own vineyards in Cairanne and Saint-Vérand. Drawing on the expertise of our four winemakers and a network of partner growers, we seek to deliver the highest quality-to-price ratio possible for every wine.

Alan's Personal Tasting Note

"Attractive French white made from white Rhône varietals. Medium-bodied with attractive dryness and acidity. The flavours really come to the fore as it oxidises in the glass. Pleasant and very easy drinking." January 2024

Specifications

Complex and full-flavoured expression of Chablis from vines averaging over 50 years of age.

Tasting Notes

More full-bodied, complex, and intense than the regular Chablis from Domaine de la Motte. The nose is very much Chablis with an earthy, chalky element. The palate is rounder, however, with ripe fruit and herbs - the small amount of oak influence in this cuvée gives the wine a rounded aspect with old vines bringing depth and complexity.

Production Method

Low-yielding vines grow on north-facing kimmeridgian and chalky clay soils surrounding the village of Beine. From here Adrien selects parcels from vines approaching a minimum age of 50 years for his Chablis Vieilles Vignes. Harvesting is both by hand and machine 50/50. After a short cold maceration and gentle pneumatic pressing, the wine is racked and fermented in stainless steel for 15 days at 21ºC. Around 10% is fermented in large (600l) oak barrels for 15 days and remains in oak for 8-12 months - the rest in stainless steel. Malo follows the alcoholic fermentation in early January.

Producer

Domaine de la Motte is a 25 hectare, family-run winery handed down from father to son since 1950. Now under the stewardship of Bernard Michaut, an ex-chef, who works with his son Adrien. Their winemaking is meticulous and the wines are benchmarks for the region. They are fastidious about producing concentrated, mineral and very precise wines that reflect the particular terroirs of Chablis, with vines on both Portlandian and Kimmeridgian soils. Motte's wines are regularly chosen for the Tastevinage label, a rigorous selection by the Confrérie des Chevaliers de Tastevin of wines they regard as offering the best of the region in terms of quality and style.

Awards

• 2022 IWSC Silver Medal (2020 Vintage)

Specifications

Tasting Notes

Colour

Straw yellow gold with golden reflections

Nose

Notes of white peach and citrus, then evolved aromas ranging from yellow fruit, toasted brioche and hazelnut. 

Palate

Victor 2012 is marked by freshness, delivering whites and citrus fruits. The aerial structure of this champagne persists in the mouth and brings a saline and mineral finish. 

This “symphonic” Champagne is essentially composed of grapes from old vines of over 50 years of age growing in Mandois vineyards in Chouilly and Vertus. The low yields produced by these old vines provide both the structure and the balance between concentration and finesse essential to the creation of a fine Champagne.

In addition, in order to develop smoothness and complexity, a proportion of the harvest is vinified in oak barrels in the traditional method used by Victor Mandois over a century ago. 

History of Mandois

The “birth certificate“ of the Mandois vineyards dates back to 1735 when the family decided to acquire some vineyards in Champagne. At that time, Jean Mandois, a contemporary of Brother Oudart, possessed and worked a few plots of vines on the hillsides of Epernay. 1860 was a revolutionary year in the long family history. This was the year when Jean Mandois' great-grandson, Victor Mandois, a visionary and trailblazer, took the decision that he would vinify and sell the wines of Champagne in Epernay.
Thanks to Victor's passion for his craft, shared by the ensuing generations inspired by his work, Champagne Mandois is now available around the world and is reputed to be among the great Champagne Houses.

Specifications

An underrated French vinous gem worth rediscovering.

Tasting Notes

Soft citrus and mineral notes are followed by riper citrus on the palate, with good body and some chalky textural elements coming through. Very moreish on the finish with refreshing acidity to the end.

Method of Production

Produced from grapes grown on clay-limestone and Kimmeridgian Portlandian soils, Aligoté is an early-ripening and high-acid grape variety. Traditional winemaking methods are employed to produce a fresh and delicately fragrant white.

Producer

Energetic and charismatic, Hérve Félix has a small estate where he passionately produces a range of artisan wines. Founded by his ancestors in 1690, the estate remained in its 11 hectare form for three hundred years. In 1991, new plots of vines were purchased and the family now owns a total of 32 hectares mainly in Saint Bris Le Vineux, 8km south of Auxerre and 16km west of Chablis. A series of further investments in cellar equipment over the subsequent years has shown that, in winemaking, tradition does not exclude dynamism or modernism.

"This place may look a little chaotic, but the whites go into bottle young and fresh... This is one of Saint-Bris's oldest families, Nicolas Félix having been second alderman in the revolutionary year 1789". Burgundy, Anthony Hanson.

A Note on Sustainability

Although an advocate of reasoned agriculture since 1996, Domaine Félix is not as yet officially accredited.

Specifications

A very proper, full-bodied, organic white from the southern Rhône.

Tasting Notes

Intense and vinous on the nose, leading into a bright, mineral-inflected yet rich palate that is subtly floral and beautifully textured with a full, long finish.

Producer

Château Maucoil’s vineyards are primarily located in the sandy-soiled northwest of Châteauneuf-du-Pape appellation, but its white grape varieties are planted in Urgonian limestone soils close to the river in the southwest of the region.

Vineyards have been managed organically (certified in 2014) and yields are kept to around 25 hl/ha. Harvesting is by hand and grapes are sorted before vinification.

After a cold skin maceration and pressing, alcoholic fermentation is maintained at 18°C and malolactic fermentation is prevented in order to preserve the wine’s freshness and acidity. The wine is unfined and aged in vats to bring out the varietal aromas and body, synonymous with white wines from the southern Rhône.

Did you know?

Maucoil is one of the few Châteauneuf-du-Pape estates that has conserved all thirteen of this famous appellation's original grape varieties, and grapes must pass through three rigourous stages of manual sorting before being deemed of high enough quality to be made into wine.

The estate's old vines (the youngest are merely 40 years old; the oldest date back to 1895!)

Château Maucoil (pronounced “moh-kwahl”) originally served as a base for Roman legions who were attracted by the spring that runs through the property!

Specifications

La Caisse is a charming and delightfully fresh wine from Gascogny,  All wrapped up under a playful label design to appeal to a wide audience of wine lovers.

Tasting Notes

Nose

Offering up intense floral aromas of ripe peach, citrus and green apple.

Palate

The palate is bright, with a textural touch coming from the time on lees, providing balance to the vivid, racy acidity.

Producer

Created using the traditional varieties of Ugni Blanc and Colombard by Chief Winemaker Frédéric Garrabou. Gascogny in the southwest of France covers a large area between Bordeaux and the Spanish border. It is also home to some of France’s oldest vineyards. An area of stunning scenery, medieval architecture and a strong gastronomic tradition. Wines of the region are often classified as IGP Cotes de Gascogne, yet in this instance ‘La Caisse’ is under the broader designation of Vin de France, which offers more flexibility in terms of permitted grape varieties and geographical limits.

Production

The grapes are harvested separately early in the season, preserving the freshness of the berries. Prior fermentation, the grapes undergo a cold maceration to extract primary aromas. After a gentle pressing, the must is cold settled meticulously. The fermentation is then led at a cool controlled temperature (16/18°C). After clarification, the wine is blended and aged for five months on its fine lees, increasing the smoothness of the texture.

Only 7 miles along the road from Châteauneuf-du-Pape but not as well known globally so represents much better value! Freshness and Harmony are two words that can sum up this wine.

Tasting Notes 

Vibrant, crisp & delicate | Complex and honeyed, to be enjoyed with close friends

Tasting Notes

Producer

Over 150 years of History! Founded in 1859, this independent and family run Maison Louis de Grenelle has passed down its expertise through the generations. It continues the tradition of making sparkling wines in the depths of its cellars burrowed underneath Saumur in the heart of the Valley of Kings, the Val de Loire.

Specifications

Fruity fun fizz! Organic too!

Tasting Notes 

Bright and lively, packed with orchard fruit, and with all of the white flower aromas its name suggests. The perfect party wine, this is soft, approachable, and all too easy to drink.

Production

Made in the same way as Prosecco, this tank-method organic sparkling wine is crafted in a deliberately vibrant and youthful style. It has been simply but classically packaged.

Specifications

A delightful, fresh, and crisp example of Sauvignon Blanc.

Tasting Notes

Bright lemon-green in colour. Intense and fruity, with lovely aromas of green apple and grapefruit. Very refreshing on the palate

Viticulture

Gascony is both wild and beautiful all at the same time... With its rolling countryside dotted with maritime pine and cypress trees, its luxurious vineyards and medieval hilltop towns, the area is one of the most preserved French treasures. Home to viticulture since Roman times, the IGP Côtes de Gascogne shares the same area of production as the Armagnac appellation. Gascony is also famous for its rich gastronomy and its “douceur de vivre” or easy-living atmosphere. The Colombard and Sauvignon Blanc grapes are predominantly produced in the Côte de Gascogne area of the South-West of France. The region has a fantastic reputation for fresh white wines. Capable of adapting to the hot climate, it provides nice acidity with lovely flavours. The resulting wines are crisp and fresh, with very intense aromas of lime, nectarine and grapefruit.

Production

The winemaking process is designed to preserve freshness and to enhance the aromatic potential of the wine. The berries are harvested at night, when temperatures are low, as soon as they have reached optimal maturity. The crop is then pneumatically pressed in order to extract only the premium juices. The fermentation process is carried out at a low temperature to preserve aromatic intensity. All these steps create a fragrant and refreshing white wine!

Alan's Personal Tasting Notes

'This is an interesting wee find from a very good wine co-operative in the s of France. Dry, fresh and crisp with a dollop of citric & tropical fruit giving great mouthfeel, complexity and balance without breaking the bank. I reckon this will become a successful crowd pleaser for our community - so get your order in quick as stocks are limited - so says the wine doctor.

 A delightful easy drinking little number - perfect with any seafood or chicken dish - or salads.'  November 2024

Approachable yet very proper vintage Champagne - perfectly expressing the very particular character of Pinot Noir from the Aube.

Tasting Notes

Fine persistent 'bulles', lovely nose - a mix of ripe Pinot fruit and classic baked biscuit, the palate has Gremillet's characteristic gentle, ripe fruit, some nice complexity balanced with a long fresh finish. 

Production

Vines are mainly planted in the Côte des Bars on limestone-clay soil on steep, sun-drenched hillsides. The first-press juice is fermented in temperature-controlled stainless steel vats (16° for the alcoholic and 18° for the malolactic) followed by secondary fermentation in bottle. The wine is then matured on lees for a minimum of 5 years, and disgorged with a 9g/l 'liquer de dosage' made from their own finished wine.

Producer

The Gremillet estate was founded by Jean-Michel Gremillet in 1979 when he inherited a plot of vines from his mother, Lulu. Today, the house possesses over 40 hectares of vineyards and is situated in a small village 45 kilometres from Troyes - the historic capital of Champagne - and 180 kilometres south of Reims. The vines lie on steep, sun-drenched hillsides in Kimmeridgian clay-limestone soils. Pinot Noir is king here, and constitutes around 94% of Gremillet’s plantings, with the remainder dedicated to Chardonnay, ideal for creating a classic, baked biscuit, rich, fruit-flavoured Champagne.

A Note on Sustainability

This family-owned and run Champagne house is HVE 3 certified, and as much as possible it restricts its use of chemicals in the vineyards. One of its cuvées is certified organic by ECOCERT and hopefully, this is the start of a bigger process.

Specifications

Only 7 miles along the road from Châteauneuf-du-Pape but not as well known globally so represents much better value!

Tasting Notes 

Only 7 miles along the road from Châteauneuf-du-Pape but not as well known globally so represents much better value!

Tasting Notes 

A proper baby Chablis!

Tasting Notes

Aromatic fruit with the tiniest hint of sandalwood smoke on the nose. The palate has lovely weight with ripe, fleshy cooked lemons, a touch of stone fruit and a good mineral backbone. Far superior than the name "Petit" might suggest.

Production Method

Vineyards are in the Hautes Côtes, at the top of the slopes just above Domaine de la Motte's Chablis classified plots and so achieve good ripeness. The soil is Portlandian, which is less chalky than Kimmeridgian, and typically produces wines which are less mineral and more fruity, well suited to earlier drinking. Having said that, Motte’s wine has real finesse with good fruit character – very much their house style. Cool-fermented in stainless steel, malolactic fermentation is also in stainless steel and the wine is unoaked.

Producer

Domaine de la Motte is a 25 hectare, family-run winery handed down from father to son since 1950. Now under the stewardship of Bernard Michaut, an ex-chef, who works with his son Adrien. Their winemaking is meticulous and the wines are benchmarks for the region. They are fastidious about producing concentrated, mineral and very precise wines which reflect the particular terroirs of Chablis, with vines on both Portlandian and Kimmeridgian soils. Motte's wines are regularly chosen for the Tastevinage label, a rigorous selection by the Confrérie des Chevaliers de Tastevin of wines they regard as offering the best of the region in terms of quality and style.

Sustainability

Having been already committed to sustainable viticulture, Domaine de la Motte are HVE Level 3 certified. This underlines the quality of the work carried out by the teams to support the ripening grapes, whilst protecting the biodiversity of the vineyard.

Specifications

If You Know You Know.........what more is there to say!  Other than fill your glass and taste this delicious intense and complex orange wine!

Tasting Notes

Pale orange in color, this drink boasts vibrant aromas of bitter orange, dried flowers, and a hint of nuttiness. It’s fresh and well-balanced, featuring bright acidity on the palate. The finish is long, intricate, and deeply aromatic, leaving a lasting impression.

Production

The grapes were machine-harvested at night to minimize oxidation, then transferred directly into concrete tanks, following a red wine vinification approach. A cold pre-fermentation maceration at 4°C lasted one week, with daily pump-overs to enhance extraction. Alcoholic fermentation began at 18°C, followed by five days of maceration with continued daily pump-overs. After pressing, the press juice was blended with the free-run juice to complete fermentation. The wine was then aged on fine lees until bottling, adding texture and complexity.

Specifications

Make no mistake, this is world-class territory. Robert Parker has praised the sweet wines of Tirecul as among the finest from anywhere in the world. Les Pins serves as the estate's entry-level sweet wine!

Tasting Notes

More of a tropical, laid back feel to this - pineapple fruit with bright acidity to keep you coming back for more.

Production

Could be labelled as Sélection de Grains Nobles but they aren’t always aged for the minimum 18 months before release. With 140g/l residual sugar the finish is much drier due to the fabulous acidity (a recurring theme in these wines).

Producer

Robert Parker compared the sweet wines of Tirecul as the most notable sweet wines from anywhere in the world. A lot is written about terroir, soil and microclimates. You often question how much of it is true, how do people know exactly why the wines work out the way they do? At Tirecul however, you can really see it in front of you. There aren’t many estates where you can see all the vineyard in one block. At the bottom of the hill it is too open, and the top of the hill it is too windy. It’s only in two little pockets that the fog sits to create the conditions for some truly phenomenal botrytis wines. It’s a bit of a Goldilocks site, all the quirks of nature are ‘just right’ (I haven’t tried any Tirecul in my porridge, but I am going to now).

90% of the 9ha vineyard is planted with an even split between Semillon and Muscadelle, the latter is a fascinating variety, often in the background but it can be the real star of the show. The balance is Sauvignon Blanc and the recently allowed Chenin. The exact blend of the sweet wines is unknown because the grapes are picked when they are showing the best elements of botrytis and fermented together. Bruno Bilancini has run the estate since the early 1990s, in the last few years has also produced very good dry white and red which are showing real promise.

Sustainability

Bruno Bilancini took over the estate in 1992, and has treated the environment with utmost respect since then. It was in 2009 that Chateau Tirecul started to convert to organics, with all wines beyond 2012 being certified as well as vegan.

Specifications

Although famed for its red wines, white wines have a long heritage in the southern Rhône valley, where the locals enjoy an occasional glass at the start of a warm evening. La Fleur Solitaire is a solitaire amongst the rubies of our Boutinot Rhône range; a white Côtes du Rhône made from traditional southern Rhône white grape varieties.

Tasting Notes

Proper white Côtes du Rhône; fresh, medium-bodied, vinous. The nose is pretty and delicate, with a waft of fennel tops and hints of hedgerow flowers. The flavours are nuanced and refined rather than overt. Careful use of oak adds texture and structure without masking the freshness of this very drinkable white.

Production Method

Following an experiment with a micro cuvée crafted from seven barrels back in 2009, we now source grapes from selected vineyards in the southern Rhône. Each parcel is picked separately in the cooler early daylight hours for gentle pressing that same morning, and each is fermented at a low temperature. To a base of Grenache Blanc, we blend Viognier along with co-fermented pairs of Roussanne/Marsanne and Bourboulenc/Clairette. Over the years we have increased the proportion vinified in stainless steel, with just under a third of the wine now vinified and matured for 6 months French oak barrels (mostly 3rd fill but some new) to add complexity and creaminess.

Producer

Boutinot’s love affair with the Southern Rhône spans thirty years of making wine in the region. In 2010, the relationship was sealed with the purchase of a winery and vineyards above the village of Cairanne. Domaine Boutinot’s seven vineyards are planted with classic southern Rhône grape varieties – old vine Grenache Noir and Syrah, Mourvèdre and Carignan Noir – and they all sit within the Cairanne Cru boundaries, sanctioned in 2016 when Cairanne was granted its own appellation status.

Working with our vigneron neighbours we are helping to revive traditional grape varieties such as Cinsault and Counoise, and in the cellar we prefer time-honoured winemaking methods such as a long cuvasion aided only by natural yeasts, gentle remontage, manual pigeage and patient maturation in a nursery of French oak barrels.

Sustainability

In July 2021 Domaine Boutinot Rhône achieved the Haute Valeur Environnementale (HVE 3) certification This certification recognises a high level of commitment to protecting and enriching the environment with the focus on biodiversity conservation, plant protection strategy, management of fertiliser use and management of water.

Specifications

Textbook Alsace Gewurztraminer - elegant and harmonious.

Tasting Notes

A fantastic balance of ripeness, varietal character and finesse, with a fragrant rose water and lychee nose, lemon aromas and a slight steely character. The palate is the ideal balance of richness and freshness, with notes of rose petal, honey and faint hints of lemon.

Production

Produced traditionally by winemaker Michel Lihrmann - pneumatic pressing, temperature controlled fermentation, no fining and light filtration before bottling - to preserve the fruit, aroma and elegance of the grapes. His philosophy is to make wines with good acidity and fruit balance whilst retaining freshness and harmony.

Producer

Widely regarded as one of the best co-operatives in the world, Cave de Turckheim lies at the mouth of the Munster Valley. Working closely with 180 partners, its vineyards span the full breadth of Alsatian terroir and grape varieties. Cave de Turckheim only produces wine from the grapes of its member growers, it is a récoltant not a négociant.

Substantial investment in the winery has enabled the team to vinify many parcels of grapes separately, offering Michel Lihrmann (senior winemaker for 25 years) the chance to highlight each wine's nuances in his signature dry, yet fruit forward, style.

Committed to producing the highest quality wines, growers are encouraged to keep yields low - for example, Cave de Turckheim voluntarily caps yields for its Grands Crus vineyards at 45hl/ha rather than the permitted 55hl/ha - and to pick the grapes by hand. This is part of a long term and innovative strategy of sustainability that includes developing the largest holdings of organic vineyards in Alsace, using natural alternatives to chemical treatments, and a green overview of all vineyard practices. Alongside some great organic wines, the extensive range runs from the excellent value Tradition wines right through to individual Grand Cru bottlings, plus fantastic Crémants d’Alsace and Vendange Tardive dessert wines.

Sustainability

An awareness of social and environmental concerns has always been high on the agenda for the Cave de Turckheim’s growers. They were among the first in France to practice integrated agriculture, an approach that combines the best of modern tools and technologies with traditional practices, lowering the consumption of energy and other resources, reducing environmental pollution, conserving biodiversity and promoting sustainability. In 2014, all the members of the co-operative obtained Agri Confiance Volet Vert (Green Section) certification and in 2015, they all obtained High Environmental Value Level 2 certification. The growers are aiming for HVE Level 3 certification in late 2019.

In 2008, a number of growers decided to commit to the rigorous standards of organic viticulture. As part of Alliance Alsace, approximately 70 hectares of vines are now cultivated organically, having obtained organic certification in 2011, with a further 30 hectares in transition. These vignerons have revived ancestral practices, tilling the soil and undertaking work that facilitates the elimination of weeds and the combat against the two major diseases: powdery mildew which is tackled with sulphur and mildew which is treated with copper sulphate. Natural fertilisers are also used (nettle, horsetail, comfrey, and dandelion), fortifying the vines and increasing their natural resistance. Organic winegrowers meticulously observe their vines, enabling them to intervene in the right place and at the right time, rather than treating the plants systematically.

Turckheim’s commitment to the environment extends to the winery where it strives to conserve natural resources. Sorting waste for recycling, reducing its carbon footprint, using solar panels, and preventing pollution are just some examples of how environmental considerations are present in every aspect of its daily work. Committed to both the environment and its customers, Cave de Turckheim also plays an important role in the local economy.

Specifications