Chapelle St. Theodoric
Two parcels of land make up Chapelle St. Theodoric. One parcel is in the lieu-dit La Guigasse and the other is at the top of Pignan and all of the grapes are old vine Grenache. The two parcels are vinified, aged and bottled separately, but with the exact same treatment to highlight the differences in terroir.
Château de Fosse-Sèche
Château de Fosse-Sèche was discovered by the Benedictine monks around the 10th century and was already producing wine by the early 1200's. Approximately 70% of their production is Cabernet Franc and 30% is Chenin Blanc, all of which is produced using biodynamic and organic farming practices.
Château des Roques
Château des Roques uses grapes that are manually harvested from their vineyard to create wines that are internationally renowned. Their white wines consist of Grenache, Syrah, and Mourvédre, while their reds consist of Grenache Blanc, Viognier, Marsanne, and Bourboulenc.
As a team, Olivier Decelle and Jean-Pierre Villa are breaking new ground. Their complex, yet accessible, Chardonnays and Pinot Noirs have received many accolades, so it is no surprise that they have branched out to produce a top-notch Cru Beaujolais that is full of character and complexity.
Domaine de Fontenille
Domaine de Fontenille is located on the southern slopes of the Luberon, overlooking the plain of the Durance, a stony ground. The grapes grown to produce their wines include: Grenache, Syrah, Carignan, Cinsault, Mourvèdre, Ugni-blanc, Clairette, Grenache blanc, and Bourboulenc.
Domaine du Vissoux
Domaine du Vissoux is a family-run wine estate in the Pierres Dorées in southern Beaujolais. The wines are high quality, authentic terroir wines of white, rosé, and red Beaujolais, Brouilly, Fleurie, Moulin à Vent, Crémant de Bourgogne and créme de cassis made using their own black currants.
Domaine Saladin, located in Saint Marcel d' Ardèche, has been a family-run estate since 1422. The Domaine is worked traditionally and organically to grow Grenaches (black, white, and rosé), Cinsault, Carignan, Mourvèdre, Syrah, Viognier, Clairette Rose, Clairette Blanche, Bourboulenc, and Marsanne et Roussane varietals that are used to create a range of "terroir" wines.
Domaine Schoffit creates Alsace's greatest Grand Cru, Rangen de Thann. The domaine is situated on very steep slopes providing very low yields, but with Bernard Schoffit's guiding hand, the resulting wines are intense, rich, fruity, with pure varietal character and the perfect acidity for a long and brilliant finish.
Family winemakers in the Dauphiné region of the Rhône Valley joined together in the early 1920’s Paris to make delicious wines that fueled the creative revolution in bistros across Paris. The Dauphiné became the source of many of these popular bistro wines thanks to their vibrant style and versatility. Today, new generations of talented Southern Rhône growers craft Les Dauphins wines from traditional varietals that express fruit-forward aromas, freshness, concentration and great finesse.
La Bastide Blanche
La Bastide Blanche produces their red and rosé wines using Mourvèdre, Grenache and Cinsault grapes, while Clairette, Ugni Blanc, Sauvignon Blanc, and Bourboulenc grapes are used to produce their whites. All the grapes are hand-picked and processed using the most modern techniques to respect the integrity of the fruit.
Since its debut in 2004, Les Pensées of Domaine de Pallus has gotten better with each passing vintage. The wine is produced from grapes grown on different soil types with the overall goal of defining "Chinon" in a glass. it reveals classic Loire Valley Cabernet Franc aromas and flavors, but with remarkable precision and the kind of textural depth that is rarely seen in Chinon.
Domaine Rostaing encompasses over 20 acres of the finest vineyards in and around Côte-Rôtie, which results in an astonishing array of wines. The winery seeks to incorporate new ideas with traditional winemaking techniques to make wines of purity and expression that are the essence of their region.
Sérafin Père & Fils
Christian Sérafin owns an amazing suite of fabulous vineyards that produce intense and structured Côte de Nuits reds that command a fair swathe of new oak. The wines are also structured firmly with appropriately powerful tannin and acid levels and as such are generally best consumed after ten years cellaring.
The vineyard of Yannick Amirault is divided into parcels in Bourgueil and Saint Nicolas de Bourgueil. They create wine that keeps the authentic reflection of the vintage (no correction of the degree and acidity) and fermentation occurs naturally with indigenous yeasts in wooden vats.