Discrete spicy red currant & plum aromas supported by mellow oak ageing. The supple, round & delicious flavours lift the firm & somewhat rustic & complex finish. ...

A very fresh, pure & aromatic wine. This Sancerre is complex & concentrated with gooseberry, blackcurrant leaf & hints of honey overlaid with minerality & held tightly by a core of acidity. The finish is elegant & long with flint & ripe apple leaving a lasting impression. ...

This cuvee is pure flint (silex) as the name suggests, sourced from a parcel near Thauvenay. On the nose aromatic citrus fruits & orange peel jump from the glass. On the palate, it is fresh & structured with a striking minerality. With great vibrancy & appeal, this is a wine with superb potential for the future. This is a finely styled wine, full of substance, extract & grip. ...

A very complex, rounded & velvety wine with lashings of cranberries, raspberries & soft smoky flavours. ...

Georges Vernay is known as the King of Condrieu & was responsible for the growth & worldwide recognition of this small appellation during the 1950s. His estate covers 16 hectares of vineyards, 3 of which are in the Cote Rotie appellation. The steep & uneven vineyards make mechanical labour impossible. The vines are manually propagated without the use of residual herbicide or insecticide. Georges daughter, Christine, returned to her roots with Paul Anselem, her Parisian husb&, & has looked after the winemaking since 1997. Fermentation: Fermentation of the must after static decanting of the wine in temperature controlled 225L casks for 3-4 weeks. The wine is matured in cask on its fine lees & bottled after 1 year from vintage. Taste: Maturation is cask on fine lees gives a wine with a full flavour while retaining the fresh fruit characters typical of a fine Viognier. Will age for up to 10 years from vintage. ...

Georges Vernay is known as the King of Condrieu & was responsible for the growth & worldwide recognition of this small appellation during the 1950s. His estate covers 16 hectares of vineyards, 3 of which are in the Cote Rotie appellation. The steep & uneven vineyards make mechanical labour impossible. The vines are manually propagated without the use of residual herbicide or insecticide. George's daughter, Christine, returned to her roots with Paul Anselem, her Parisian husb&, & has looked after the winemaking since 1997. The wine is matured in cask on its fine lees & bottled after 1 year from vintage. Very elegant. Pleasant drinking thanks to excellent fruit expression. Lovely balance between purity, minerality & complexity. Will age for up to 10 years from vintage. ...

The Viognier grape variety of the appellation, is expressed here with great complexity & finesse. In a delicate golden colour, this wine exudes fine notes of peach, apricot & violet. In the mouth, the fineness mixes with the freshness & generosity intense aromas of peach, apricot, honey & spice. Very nice exercise for the wine connoisseur. Harvested at full maturity with direct pressure or slight maceration after de-stemming. Breeding a small part in barrels (10% new wood). ...

It has dark ruby colour, an excellent & complex structure. Its blackberry fruit offers spice & depth, finishes dry & is totally unique. To sip deliciously on release at 16-18 degrees centigrade yet keep for 15-20 years. Food pairing: interesting partner with hearty stews, savoury dishes, flavoured game dishes. A luscious blend of three Greek indigenous red varietals: Limnio, Mavroudi & Mavrotragano. Limnio, mentioned by the philosopher Aristotle as Limnia ampelos (vine from the Greek island Limnos), is the oldest attested Greek grape variety. Entirely fermented in oak tanks, where malolactic fermentation ensues, the wine is aged up to 18 months in new French oak barrels. ...

This wine is entirely produced from the Greek grape variety of Malagousia that was saved from extinction due to the efforts of Vangelis Gerovassiliou. Further to skin contact to enhance the extraction of aromas, it is partially barrel-fermented & then matures on its lees for a few months, gaining depth in flavour & floral aromas. It has a brilliant straw colour with greenish shades & an aroma of matured fruit such as pear, mango & citrus. On the palate the rich flavours of lemon peel enhance the appealing mouthfeel, adding a well-balanced finish. Best served at 8-10 degrees centigrade. Food pairing: a perfect match for Mediterranean dishes, seafood, poultry, light-sauced pasta dishes & fresh vegetable salads. ...

A subtle nose with notes of fresh fruit & spices which is echoed on the palate. Beautiful richness in the mouth. ...