Odile Delpon inherited the family vineyards, tobacco farm, and saffron plantation in Albas in 1968. She developed the winery with her husband Claude, until their son Didier Pelvillain took over a few decades ago. Soils here are clay and limestone. Didier farms at the highest level of sustainability...

Marine Descombe runs her family winery at Vins Descombe in Brouilly, which was founded in 1905 by her grandfather. A textbook blue stone Brouilly style Beaujolais-Villages. Beautiful purity of gamay noir fruit meets cement ageing, showcasing the unique expression of Beaujolais. Certified...

Maria Cruz Garcia and her husband, Carlos Aliaga, have run the viticulture and vinification at this independent 80 hectare farm in the Ribera Baja since 1999. There is a lot of pride here in working “the old way” meaning low sulphites and indigenous yeasts. 100% Tempranillo, from vines averaging 50...

Nathalie Larroque and her family live at the farm known as Mas d’Oustry, built in 1498. This blanc “Perlé” is made from 80% Mauzac and 20% Muscadelle – two grapes typical to the Southwest of France. The word “Perlé” indicates a slight prickle – nearly imperceptible bubbles in the wine. It’s bottled...

The Gaillacoise Pétillant Naturel is made in the méthode ancestrale: an ancient, artisanal method of making sparkling wine which consists of a single fermentation. Nathalie and Rémi Larroque, who also make the Gaillac Perlé, tend to indigenous grapes in this ancient vineyard area and make just 3,...

100% Jacquere. On the southwest facing slopes of the Bauges Mountains, Benjamin Ravier works the vines according to HVE 3 standards of sustainability. The grapes are hand harvested, pressed very gently, and fermented without maceration in stainless steel. Three months of lees contact lend a...

The Gessler family settled in Gascony after immigrating from Switzerland in 1928. Now in their fourth generation of winemakers, a tiny farm has become a robust family business. The domaine is settled deep in the Bas-Armagnac, where the soil is a mix of red clay and sand. A blend of 50% Colombard,...

75% Sauvignon Blanc, 25% Sémillon. From two plots on limestone-clay and gravel soils on the hillside of Tresses & Artigues.  Pressing two days before fermentation. Vinified with little oxygen contact to maximize freshness and aged in stainless steel for three to four months on lees. Certified...

100% Cabernet Franc, grown in clay and gravel soil. Vines average 30 years-old. Spontaneous fermentation with indigenous yeasts. No fining or filtration.

60% Cinsault, 40% Pais

From a small three hectare plot of stoney clay and limestone soil. Vines average 40-years old. After strict selection at harvest, grapes are pressed very gently in a pneumatic press, the must is allowed to settle naturally and is racked 12-24 hours after pressing.  Fermentation takes place in...

The calling card of the estate!! Hand-harvested from sites in Brauneberg, Kesten, Mülheim, and Veldenz. Vinified dry and aged in fuder (large oak), it is a monster value in the liter size.  "Best Liter in Germany" - Vinum Magazine

"Very flinty with a ton of grilled grapefruit this is a dangerously energetic dry Mosel Riesling. The concentration and brilliance are both almost off the scale." -Stuart Piggott