Didier Dagueneau was recognised as a brilliant winemaker and the best producer in the appelation.
Dagueneau estate makes four different dry white wines, all Pouilly Fumes.
The basic wine is the En Chailloux, a blend from several vineyards, which is softer and easier drinking. Next up in quality is Buisson Renard, more flinty in style, but still round, and more ageworthy.
The remaining two wines are both superstars from single vineyards, and are barrel fermented. Both come from slate soils with one being called Silex, and the other known as Pur Sang (the french for thoroughbred - a reference to the horse tilling).
Il Conventino, one of a handful of wineries in Montepulciano that produce organically farmed grapes, was recently awarded the coveted Tre Bicchieri status from the Italian guide, Gambero Rosso.
The winery makes a series of wines including a Rosato, a Rosso di Montepulciano, Vino Nobile di Montepulciano, Vino Nobile di Montepulciano Riserva, as well as a white wine, Grappa, Vino Santo, and also an olive oil.
Jasper Morris: "Coulée de Serrant is a remarkable estate and is one of only 3 single estate appellations within France today (the other 2 being Romanée Conti and Château-Grillet). Its sheltered, southwest-facing vineyard is an ancient monastic vineyard and is located within the boundaries of the Savennières Appellation. The 7 hectares of vines have been farmed on biodynamic lines since 1982 and owner Nicolas Joly is one of the most passionate advocates of this controversial approach to viticulture. This wine is fermented and matured in wood and is bottled after a very light and delicate filtration. This is one of the greatest dry white wines in France - it needs at least 5 years bottle age and wines from the best vintages will last and last."
When Passopisciaro founder, Andrea Franchetti visited Sicily in 2000, his keen eye picked out abandoned vineyards on the northern side of Mount Etna with the unique characteristics of high-elevation terraces of highly varied black, lava soils.
Franchetti’s first project Tenuta di Trinoro was already a financial success and the makings of a critical darling by pioneering the Val d’Orcia region of southern Tuscany.
The first wine produced at Passopisciaro was a Nerello Mascalese; brilliant ruby in color, with a perfume of great elegance, extraordinary mineral depth that characterizes the great wines of Etna.
Paul Lato’s story is as exceptional as his wines.
Born in Poland, Lato was a successful sommelier in Toronto, but harbored a dream of becoming a winemaker. After short stints working for Jim Clendenen (proprietor of famed California Pinot pioneer Au Bon Climat) and as a cellar-rat at Bien Nacido, Lato began making his own wines in 2002 with a scant 500 cases of Pinot Noir and Syrah (two notoriously difficult grapes to work with). Fast forward two decades, including a chance meeting with Robert Parker, some fortuitously-timed help from Thomas Keller and Paul Lato Winery is now widely considered one of California’s top producers of Burgundian and Rhone varietals.
Producing from a number of superb vineyard sites across California’s Central Coast, Lato’s wines routinely garner mid- to high-90s scores from many of the wine world’s most revered critics (including Jeb Dunnuck and Antonio Galloni).
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