Planted in 1956, along the east wall of the Clos, minimal slope, rocky soils with more clay. Aged in barrel (approximately 30% new oak). 50% whole cluster fermentation.    Very limited.

Planted in 1987, near the Route des Grands Crus, classic clay-limestone soils. Aged for 12 months in barrel (approximately 40% new oak). 20% whole cluster fermentation.    Very limited.

From a one hectare parcel planted in 1980, just at the border of village level Fixin with a deep limestone soil and marl. It's destemmed and fermented in cement. Aged for 18 months in barrels (no new oak)

From a 1.6 hectare parcel named Concoeur, on the plateau between Vosne-Romanée and Nuits-Saint-Georges. Planted by grandfather 60 years ago.  Fully destemmed. Fermented in cement and aged in foudres for 14 months total.  

From .13 hectare, located just at the Combe de Lavaux, very high on the slope and with great south east exposure; 50 year-old vines with very low yields. The wine is structured, dense and spicey with excellent concentration and firm tannins on the finish. 80% whole cluster fermentation, with 30%...

The production of both bourbon and rye are virtually identical: 100% whole grain mashed, fermented, distilled, and aged a minimum of two years in brand new charred American white oak barrels. Distilled and bottled by Albany Distilling. It is the ingredients that distinguish them; while corn gives...

The mash for the Straight Malt is 60% malted barley, 20% oat, and 20% wheat; most traditional malts use a blend similar to this one. Using this combination of wheat and malted barley makes the blend very smooth. This is made in a style that aims to reproduce the way whiskey tasted centuries ago in...

NEW! Made from American corn and distilled six times before being meticulously blended and run through charcoal filters, ALB Vodka is clean and crisp with a touch of sweetness. Natural orange flavoring is added for a fresh, citrusy libation to see us all through the winter. 6/1L.

Aged 1.5 years in 75% American Bourbon & 25% French Cognac barrels.

An ultra unique rose from Christoph Hoch - 100% Zweigelt spontaneously fermented and aged in burgundy barrels with flor in the warm cellar. After a month long fermentation, the flor forms and then the wine spends at least five months with the flor. Strawberry, tart, and salty with a slightly tannic...

Rosé Rurale is a unique blend of 70% Zweigelt pressed white, blended with 20% Sankt Laurent which is co-fermented on the skins with 10% Muskat Ottonel. The fun challenge for Hoch in making this wine is getting a perfect balance of the tannins from the skin contact on the Sankt Laurent and Muskat...

100% Malbec (aka Auxerrois locally).  The fruit for the entry-level Pur comes from seven different Combel sites totalling 8.5 hectares around their home village of Cournou, which lies on the Causse Calcaire, a limestone plateau in Cahors at 320-350 meters in elevation. Planted on clay-limestone...

Movie Night is a blend of 43% Syrah, 37% Mataro, 20% Garnacha from three vineyards in the Clements Hills - Lodi AVA: Syrah from the Terra Alta Vineyard, Mataro from the Miravet Vineyard, and Garnacha from the Hunters Oak Vineyard. All three vineyards are farmed organically. The fruit was picked in...

38% Tempranillo, 27% Garnacha, 17% Graciano, and 18% Zinfandel from three sites in the Clements Hills sub-appellation of Lodi; Hunter's Oak Vineyard (Tempranillo and Garnacha - Lodi Rules Sustainable Certified), Terra Alta Vineyard (Graciano - Certified Organic), and Suess Vineyard (Zin - Lodi...

A new expression of Chateaneuf-du-Pape Blanc in the 2021 vintage. It’s a blend of 60% Clairettes and 40% Roussanne from the Serres lieu-dit with galets stones, gravel, and blue clay. It’s the first vintage that is aged in a mix of glass demi-johns and two year-old demi-muids barrels. Clairette...

This cuvee comes entirely from the Les Serres parcel and is primarily the fruit that used to make up the “Favier” and “Giraud” wines. 100% whole cluster made mostly in demi-muids; some amphora and glass demi-johns are also used. 75% old-vine Grenache, 12% Cinsault, 11% Mourvedre, and 2% Syrah.

It took me 16 years of observation and learning to develop a deep understanding and a personal relationship with my terroir, guided by instinct and  feeling. With this vintage, I have launched “F601”, the pure and absolute expression of my experience with my parcel F601 of Saint Prefert and the ...