The Domaine des Coteaux de Travers from Marine & Paul Charavin in Rasteau makes ZouZou from 50% Grenache, 40% Syrah and 10% Mourvedre. ZouZou translates to a jovial, dynamic person who is always fun to be around . This red is... Read More
This single-vineyard ‘Australe’ is 100% Serine, an ancient clone of Syrah, and fills the mouth with ripe dark fruits and herbs, finishing with rounded, graceful tannins. Pair with bold-flavored meats like game, duck,... Read More
Agnès and René Mosse, along with their sons Joseph and Sylvestre, live and work in the village of St-Lambert-du-Lattay, a village in the Coteaux-du-Layon area of Anjou. They adopted organic viticulture techniques... Read More
This delicate and elegant Pinot Noir is bright and fresh, with red berries and hints of herbs on the nose. It can accompany a wide range of foods ranging from burgers to steak to rich fish or with charcuterie or even chocolate.... Read More
This lightly sparkling wine is made from Xarello, one of the main grapes used in Cava. One the nose, almond and acacia blossoms along with jasmine and orchids combine with yellow apples, freshly cut pear and a hint of lychee to... Read More
The simple pleasures of a quaffable and affordable Lambrusco is not to be taken lightly. This excellent and organic bubbly red is a joy to drink with cured meats and hard cheeses.
The aromas are crystal-clear here, ranging from dark cherry essence, dried herbs and dark plums to licorice, cloves, vanilla and paprika. Full body, very velvety yet firm tannins and a long, grippy finish. The tension created... Read More