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 

The Muscat from La Pigeade is characterized by its freshness and finesse and is to be found in many of the leading restaurants of the Rhone Valley. 

Tasting Notes

Colour

A light gold wine, shiny with golden reflections. 

Palate

The complex aromatic palette combines pear with rose water and exotic fruits.

Soil cultivation

Sustainable cultivation for over 30 years; grassing controlled mechanically (hoeing). Scribbling is practiced several times a year at different depths depending on the case.

Vinification

Hand harvested and sorted before 100% de-stemming and maceration on skins for 10 hours at 3°C before pressing. Cool-fermented to reach a natural alcohol of 5 % before the ferment is arrested by the addition of grape spirit to reach a minimum of 15 % alcohol, with a minimum of 110 g/l residual sugar. Matured on fine lees in tank for two months prior to bottling.

History

Very little sweet Muscat was made before 1945 when Muscat de Beaumes de Venise was classified an AOC for its vin doux naturel, but by the 1970’s and 1980’s its popularity in northern Europe was probably greater than Sauternes or sweet German wines. The wines, by law,  must have an ABV of 15% and at least 110g/L residual sugar. Domaine de la Pigeade was purchased by the Vaute family in 1960 who came from wine families but this domaine was the first generation of winemakers. Up until 1996 all fruit from the 25ha estate was sent to the cooperative but with the succession of the second generation, Thierry and his wife Marina, a cellar was built and the wine-making was brought in house. The domaine sits outside the village of Beaumes, which is sandwiched in between the Dantelles de Montmirail and Mount Ventoux. Of the 25ha around 20 are Muscat blanc à petits grains averaging 35 years of age. The vines are planted on a argilo-calcaire and all weed control is manual. The fruit is harvested at a very low 30hl/ha.

Specifications

A great introduction to the heady delights of Gewurztraminer.

Tasting Notes

Intensly perfumed Gewurztraminer with a rich palate of honeyed and rose-scented flavours.

Production

Produced in the traditional manner by winemaker Jean Michel Lihrmann in Cave de Turckheim's gravity fed cellar - pneumatic pressing, temperature controlled fermentation, no finings and light filtration before bottling - all to preserve fruit and aromatic qualities and elegance. His philosophy is to make wines with good acidity and fruit balance, based on the belief that all the qualities of the wine are already present in the grapes.

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

This is Gamay Noir with white juice. The vines resulting from massal and clonal selections are between between 10 and 30 years old. Planting density is 6500 vines per hectare. Average yields are 50 to 55 Hl/Ha, barely a liter of grape juice per vine. 

Tasting Notes

Colour

Ruby-red colour, bold, garnet red highlights.

Nose

Aromatic, elegant, subtle violet aromas, intense fresh fruit aromas, subtle strawberry aromas, generous raspberry aromas, subtle cinnamon aromas.

Palate

Elegant, delicate, smooth, violet overtones, generous fresh fruit hints, vanilla hints, fresh tannin, round, slightly mineral, light body, good intensity, long length.

Soil

Vinification

Accolades

• Silver Medal - Concours des vins des Vignerons Indépendants 2023 
• Gold Medal - Concours international Gilbert et Gaillard 2023 

Specifications

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

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 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

Tasting Notes

"When this matures it will be an absolute beaut! At the moment it’s all primary raspberry and cherry fruit but as it oxidises it will continually evolve to expose its secondary and tertiary Pinot noir characteristics of farmyard stinkiness. Real, proper, Burgundian Pinot as it used to be - can’t wait to keep my eye - actually - it’s keep my nose on this one over the coming years.

Incredibly intense, concentrated, complex yet balanced. Some earthiness just beginning to show through oxidation in the glass - this will become really earthy and vegetal through time - with mushrooms and truffle coming to the fore as the fruit begins to take on its secondary characters - then it’s onto those stinky, manure, farmyardy aromas as it hits its tertiary stage. Stunning!!  | Alan's Personal Notes Tasted  April 2024

Winemaking

Manual harvesting Integral vinification in half muids of 500 liters from 2018 5-day pre-fermentation maceration, then hot maceration during fermentation alcoholic up to 32°C for 12 days. Daily drum rotations at the rate of 8 turns morning and evening until the end of the sugars, then 2 rounds morning and evening in post-vinification.

Passage of two days in stainless steel tank in order to eliminate the coarse parts and keep only the fine lees. Ageing in French oak barrels for 8 months, no new wood. No addition of SO2 after malolactic fermentation or bottling to preserve the freshness and drinkability.

NB: This wine has a significant dissolved CO2 content. This is voluntary to protect the wine during its years in the bottle, it is enough just to carafe it energetically to chase away this surplus of gas and thus obtain a silky wine.

Specifications

Bright & Gourmet

Tasting Notes

Colour

Attractive pale gold and extremely bright, in perfect harmony with the effervescence. A lively stream of exquisitely delicate bubbles in the glass.

Nose

Exquisite primary pastry aromas of brioche and custard. As the wine begins to breathe, new, floral, spicy aromas come to the fore, reminiscent of magnolia and star of anise.

Palate

Initially generous, fresh and thirst-quenching, underpinned by citrus notes of kumquat, accompanied by wisps of hazelnut and even liquorice. Elegant on the finish, with stunning, delicately tangy length recalling Granny Smith apples and pink grapefruit.

The 2017 Vintage

To describe the weather conditions for the 2017 vintage as chaotic would be an understatement. The season began amid icy conditions with the vines covered in frost, recording 24 days of frost 10cm above the ground in January alone.

After a relatively mild start to spring, bone-chilling Polar air hit France mid-April, causing significant, frost across the greater part of its vineyards, in places to devastating effect, particularly in Aube, Aisne and Haute Marne.

By mid-May the situation in the region completely turned around, with heatwave conditions setting in for two months, and temperatures in places nudging 35°C in the shade!

The weather took another dramatic turn in mid-July, with the arrival of rain and frequent storms, sometimes accompanied by hail, prompting the first signs of Botrytis. In August, the Champagne region faced subtropical conditions.

The harvest was early, and shrouded in wet weather, forcing growers to ruthlessly sort the grapes on the vine, and remain constantly on guard. The Chardonnays were less affected given their greater resistance to excess rainfall, and are a total stand-out.

Elaboration

Vinified in temperature-controlled stainless-steel tanks.

Aged at least 5 years in the cellars. The Chief Winemaker adapts dosage levels to each champagne in order to enhance flavours and aromas. The selection process while selecting the blend is paramount and takes a whole range of factors into consideration, including the proportion of cru wines, harvest year, grape varieties and vinification and ageing methods, in order to preserve the intrinsic style of each cuvée.

Blend

100% Chardonnay

Collection Vintage 2017 Blanc de Blancs, is 100% pure chardonnay, the white grape variety of the Champagne Appellation, and more than lives up to its name. It reflects the remarkable character of the vintage, having more than proved its resistance and resilience faced with the many uncertainties experienced in the Champagne vineyards in 2017.

Chardonnay grapes are sourced from the prestigious premier and grand cru vineyards in the Côte des Blancs and Montagne de Reims, and more generous Chardonnay from the Vallée de la Marne, not forgetting the crus from Sézannais and Vitryat. It is a fresh, exquisite wine.

Alan's Personal Tasting Note

"I guessed that Nicolas Feuillatte had access to some quality fruit and cuvées from tasting the silkiness of the blue label reserve collection but this is different level, Wow, wow, wow. Beautiful fruit characters from the solid Chardonnay and the yeasty, toasty, brioche flavours from the long ageing make this an absolute stoater! It’s got the balance, complexity, length and flavour of champagnes more than twice the price you pay for this. Simply outstanding." 7th November 2024

Specifications

Nuanced and Graceful

Tasting Notes

Réserve Exclusive Rosé is a delicately nuanced Champagne literally bursting with red summer fruit flavours. A delicious cavalcade of redcurrant, blueberry and raspberry notes, combined with a hint of Gariguette strawberries.

From within its refined and vibrant structure, its clean flavours are extremely delicate and nuanced.

The Réserve Exclusive Rosé is a refreshing and exuberant Champagne offering fresh, light fragrances, and just perfect for summer drinking.

Elaboration

Aged for 2 - 3 years in the cellars.

The freshness and structure of this Champagne blend combine to perfection with the expressive fruit of the red wine making up 16% of the blend.

The Chief Winemaker adapts dosage levels to each Champagne in order to enhance its flavours and aromas. The choice of reserve wine is crucial and takes into consideration a whole range of factors, including the proportion of cru wines, year of harvest, grape varieties, and vinification and ageing methods, in order to guarantee the intrinsic style of each Champagne.

Blend

A harmonious blend of 10% Chardonnay imparting elegance and finesse, 45% Pinot Noir for roundness and structure and 45% Meunier for fruitiness and soft, supple character.

Medals & Accolades

• Gold Medal - Mundus Vini Spring Tasting 2022

• Silver Medal - Rosé Masters 2022, Champagne Masters 2022, Decanter World Wine Awards 2022
• 92/100- Wine Spectator November 2022, James Suckling Tasting June 2022
• 15.5/20 - Gault & Millau - Guide des Champagnes 2023

Specifications

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

Vibrant, crisp and delicate

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

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

Tasting Notes

On the nose, there is some orange marmalade, honey and spice character in this wine. Turns quite woody, with lots of caramel.

Michael Broadbent. (Michael Broadbent's Vintage Wine).

"Good notes through the 1980s, a slight but noticeable deepening of colour, lovely classic honeyed, barley-sugar bouquet, quite assertive, somehow managing to be plump as well as lean.More recently overpowering and caramelly after tasting a string of Lafaurie-Peyragueys (1994)".

"Most recently, noting its surprising deep orange amber colour: caramalised barley-sugar bouquet, rich flavour.Perfect with the terrine of foie gras at Hal Lewis' "Mr Gourmet" Investiture dinner". (Peabody Hotel,Memphis,September 1999).****.

Joe Belmaati. (For Winemega.com A vertical tasting of 66 vintages of Chateau D'Yquem...1847-2000 in April 2005,Copenhagen).

"Alarmingly dark brown. Looked like liquid brown sugar in the glass. Initially the wine was firmly closed on the nose, so I let it rest for a minute. Gradually the bouquet opened up on notes of raisins and orange peel. I don't really know what I was expecting from this wine, but I must say I was shocked to learn how concentrated, intense, perfectly alive, and dizzying complex this wine was. With style and grace not really at the forefront, this wine was a powerhouse of intense flavours of raisins and prunes, mixed in the brown sugar. Yet, this wine was not diluted marmalade, it was structured and firm at the skeleton and perfectly mature for drinking with crème brulee. Wonderful". (97 Points).

1966 Climatic Conditions

Weather was mediocre in summer, but improved in autumn. The harvest was very long: 48 days' work out of 55 to bring in a very worthwhile and slightly above average crop in terms of volume. A very rich vintage.

Please Note

A collector's item! We believe this wine to be wonderful - however, as with all aged wines, it comes with a 'Buyers be aware' clause, and some labels may not be perfect. If you have any queries, please just drop us an email or give us a call! 

Specifications

A richly flavoured yet very proper Sauvignon Blanc from a single Domaine in the south of France.

Tasting Notes

A wonderfully sunny style of Sauvignon Blanc, broad and quite tropical with delicate smokey notes, ripe citrus acidity and a richly-textured finish

Production

Domaine de Vedilhan (pronounced 'Domaine de Ved-ee-ohn') is the estate of the Fayet family based in the village of Moussan, close to Narbonne. Uniquely, a brook runs around the estate which provides much needed water in this very hot climate, giving the wines their freshness and appeal. Vines are managed using the 'lutte raisonnée' method and terroir is a combination of limestone, sand and sea shale, meaning the vines dig deep for their nutrients and thus produce excellent quality grapes. 50% of the production from this Domaine is used for Boutinot wines. Since 1999, our winemakers have been working closely with the Fayets on all aspects of the production, from when to harvest to the exact blend or style of wines.

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 Tasting Notes

"Single domaine Sauv Blanc from the South of France. More depth, complexity and texture than Bellefontaine - but with the same citric acidity and ripe fruit flavours. A good step up from Bellefontaine and bang on the money at under a tenner." Tasted June 2024

Specifications

Supple and moreish, this is a delightfully pale pink French rosé.

Tasting Notes

Pale raspberry pink with appealing, soft, berry aromas. Smooth, round and juicy this is an easy-drinking, vivaciously fruity rosé with a refreshing dry finish.

Production Method

Bellefontaine Grenache Rosé possesses fine aromatics, pure fruit expression, fresh acidity, varietal character and above all, a persistent finish. Fermentation takes place in temperature-controlled stainless steel with minimal intervention during winemaking. Bottled young to capture the freshness and vibrant fruit character. The free-run juice of Grenache grapes produces a wine full of sweetly ripe yet crunchy fruit with soft and juicy 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.

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. 

Alan's Personal Notes

"This is DELISH! And definitely one of our best value roses at £8.95. Lots of ripe, crunchy Grenache fruit which delivers lots of berry aromas and juicy flavours with good acidity, balance and a dry refreshing finish. Very moreish and perfect for a long, lazy summer lunch. Absolutely delightful and retains its freshness to the end of the bottle easily. A top pick for summer!" tasted July 2024

Specifications