Organic + Biodynamic Wine

Tempier's Blanc, with its delicate florals, subtle note of anise, and stony finish, tastes perfect alongside shellfish or grilled seafood. After a few years in your cellar, pair it with cheeses or serve it alone to appreciate the “honeyed and marine aromas” that develop with age. Winemaker Description. 

Winemaker Description

Expert Review - Vintage 2019

Jeff Porter of the Wine Enthusiast writes 91 Points | Roasted cherries, warmed clove and star anise aromas waft from the glass as dried floral hints and wild thyme rise as the wine opens. Mouthfilling with loads of mixed wild berries fresh, dried and preserved all combined with oak spice finishing with subtle earth and superfine tannins. Drink now–2040. 

Bruce Sanderson of the Wine Spectator writes 91 Points | A dense, compact red marked by plum, cherry, leather, forest floor and tar aromas and flavors. Well-balanced and lingers on the finish, where chalky tannins leave their impression. Best from 2027 through 2042. 

Expert Reviews 

Neal Martin writes:  The 2022 Morgon comes from 70- to 100-year-old vines on alluvial soils, farmed organically for 20 years. It underwent a 20-day maceration with just one pigeage (note A) before de-vatting. This has a very mineral-driven/slate-tinged bouquet that, thankfully, has sufficient fruit to back it up. The palate is medium-bodied with fine-grained tannins, just a very subtle marmalade note complementing the red fruit and gentle grip on the finish. Excellent.  Drinking 2024 - 2031. - Vinous 92

Note:  breaking up the thick layer of skins, stems and seeds that forms at the surface of fermenting red wine and submerging it during fermentation to extract color, tannins, flavor and aromas from the grape solids.

Winemaker Notes

Expert Rating

Vinous Stephen Tanzer writes 93 Points | (from 63-year-old vines in the center of the vineyard; aged in a combination of old barriques and new larger casks) Sweet aromas of redcurrant, cherry, smoke and mint, all lifted by high notes of orange peel, rose petal and minerals. Concentrated, vibrant and gripping, with a silky quality and noteworthy precision to the flavors of red fruits, spices and minerals. Harmonious acidity gives a juicy, sappy quality and real elegance to this densely packed Barbaresco. Here the tannins are considerably finer than those of the normale, and the long, juicy, gripping finish leaves behind a captivating floral perfume. A beauty. 

This is from a massale selection, including a bit of the lighter, floral rose clone of nebbiolo while the rest of the vineyard features five different clones. 

Winemaker Description

Rich and dark on the nose with aromas of hedgerow fruit and morello cherries. Bringing aromatics of dried thyme, rosemary and cloves, and a garnet tone to the appearance. Dense black fruit on the palate, evolving into blueberry, strawberry, cherry and black pepper in the glass. Structured with fine-grade tannins and refreshing acidity; the finish is clean and persistent.

Winemaker Description 

Intense ruby red color. Aromas of currants, fresh tobacco, flowers and wood. Velvety tannins, structured, with good acidity and fruit, intense and fresh finish.

Pair with mature cheeses, aromatic meats, truffles, roasts and grilled pork.

Expert Review - Vintage 2022

James Suckling 91 Points | Aromas of bark, wild herbs and cherry soda. Medium-bodied with fine tannins and sweet flowers coming through. Good, steady length. Clean. Drink now.

Expert Review - Vintage 2021

James Suckling 94 Points | A very expressive Gigondas with great Mediterranean herb character plus black olives. Powerful and structured, but with brightness and salty minerality lifting the bold palate. Made from grapes bought from three vineyards. A cuvee dominated by grenache, syrah and mourvedre with cinsault and clairette rose. 65% matured in concentrate tanks and 35% in oak barriques. From organically grown grapes. Drink or hold.

Producer Description 

The vineyard is cultivated with the greatest respect for nature and people. The grapes come from terroirs located on the southern slope of the Dentelles de Montmirail.

A blend of Grenache, Syrah, and Cinsault. Aromas of a mix of black fruits along with red fruits join savory flavors of garrigue and black olives in the mouth. Supple tannins blend into a long finish. Serve with Leg of suckling lamb with thyme flower, ratatouille, Provençal tomatoes, and lamb tagine.

Expert Reviews 

Wine Spectator 92 Points | Well-spiced and mouthwatering, this vivid Champagne offers a finely detailed bead and expressive flavors of black raspberry, dried apricot, orange blossom, fleur de sel and crystallized honey. Clean-cut and minerally on the finish."

Vinous 92 Points | The NV Brut Ultradition is the same base wine as the Extra Brut Ultradition. Here the higher dosage seems to give the wine greater fleshiness and immediacy, while changing the wine's shape. Some of the mid-palate creaminess seems to have been achieved at the expense of a bit of persistence. Disgorged: November 2016. Dosage is 6-8 grams per liter.

John Gilman 92+ Points | The current release of Laherte Frres non-vintage Ultradition Brut is composed from an atypical and highly attractive cpages of sixty percent pinot meunier, thirty percent chardonnay and ten percent pinot noir and was finished with a dosage of six to eight grams per liter. This is from the base year of 2012 and the wine is outstanding, offering up a very refined, meunier dominated constellation of white peach, loads of spring flowers, chalky soil tones, gentle smokiness and a dollop of brioche in the upper register. On the palate the wine is pure, fullbodied and extremely elegant, with a fine core, superb soil signature, refined mousse and a very long, complex and dancing finish. This is a beautiful bottle of non-vintage Brut! 2017-2035."

Expert Review - Vintage 2020 

Eric Asimov - The New York Times - The Pour October 23, 2024 | Lamole (pronounced LA-mo-lay) is a sub-zone within the commune of Greve-in-Chianti in Chianti Classico, where the high elevation encourages wines of finesse and elegance. This bottle, from Lamole di Lamole, is straight and to the point, a little more concentrated than a Chianti Classico normale and delightful to drink but simpler than some of the better bottles.

Expert Reviews - Vintage 2023 

Weekend Australian Magazine NOV23 98 Points | The cool, late vintage and reduced yield come together in a glorious riesling that is so delicious now it will be hard to give it the 10 or so years that will see it develop even more ravishing flavors and a lingering caress of silvery acidity."
James Halliday -

The Wine Advocate 97 Points | The 2023 Polish Hill Riesling is utterly superb. It has the flesh and body that only the Clare can deliver; it is shaped by coiled acidity, and it ripples through the finish with unfettered fruit power. It's a glorious thing, this wine. It's looking precise, focused and floral through the lens of the 2023 season.

Winemaker Description 

The wine is mega delicious. It has a nose full of raspberry, marionberry, red plum, and
cocoa. There are gobs of raspberry, chocolate covered cherry, and boysenberry on the
juicy palate. The acidity is balanced and zippy and, in the finish, there is cocoa powder-
like tannin that keeps the wine fresh on the palate.

Winemaker Description 

A young and uninhibited wine which is the lifeblood of the land from which it originates. A magnificent table companion suitable for serving with all kinds of dishes. After many years of sustainable agriculture the Speri family obtained organic certification in 2015. All Speri wines are now organic.

Ruby red in color with purplish highlights and an intense, vinous bouquet, with hints of violets and cherries. A medium-bodied, fruity wine, to be enjoyed young. An ideal accompaniment to hors d’oeuvres, soups, pasta and typical Mediterranean dishes.

Expert Review - Vintage 2020

Decanter 94 Points | Winemaker Mike Grgich turned 100 on April 1, 2023. That's no April Fool's joke. It would be almost unthinkable that even in a challenging vintage, after innumerable challenging vintages, that Miljenko Grgich, the immigrant from Croatia who crafted the Chardonnay that took top honors at the 1976 Paris Tasting, would not bottle a wine in 2020. It's a good thing he did. Grgich's 2020 Napa Cabernet is a bright, energetic, savory-styled Napa classic. Its effusive black fruits and spearmint aromas give way to a medium to full-bodied red with a dusty tannin backbone framed by almost electric acidity. This impressive, tightly-knit, lovely structured Cabernet will prove a standout of the vintage.

James Suckling 90 Points | Aromas of sweet red and purple berries, dried hibiscus, moss and thyme. Full-bodied with firm tannins. The aromas continue onto the palate, with the sweet fruit as the star of the show.

Winemaker Description 

This elegant, graceful wine opens with aromas of blackberries, blueberries, sweet blackcurrant and ripe black cherry, supported by hints of vanilla and sandalwood. The flavors on the palate are of fresh, red and black berry fruit accompanied by hints of rosemary and violets. The richness of the fruit is balanced with a bright acidity and soft, smooth tannins leading to a long and vibrant finish.

Pair with Gorgonzola gnocchi, beef bourguignon, seared steak and ratatouille.

Expert Reviews - Vintage 2021 

Jeb Dunnuck 95 | From two blocks next to the winery, with three different clones planted in 1995, the ripe red-hued 2021 Pinot Noir Les Dijonnais is lush with notes of wild raspberry, wild herbs, and baking spices. Medium to full-bodied, it is approachable up front but has great underlying structure. It’s drinking well now but has lots of life ahead over the next 8-10 years if stored properly.

Decanter 94 Points | This Pinot plot planted in 1995 to all Dijon clones delivers a wine that is fresh and delicate. Aromas of fresh crushed raspberry, lavender and wet slate lean into a palate that balances savoury fresh and dried herbs of fennel and thyme with tomato leaf notes and cedar plank. There are notes of mineral-driven umami and pine bough, all undergirded by blue fruit character throughout. The wine finishes fresh and bright.

James Suckling 94 | A fresh and pretty pinot with fresh raspberries, orange zest, pomegranates, rose petals and nutmeg on the nose. It’s medium-bodied, with sleek, fine tannins and crunchy acidity. Lots of energy on a vibrant finish. From biodynamically grown grapes with Demeter certification. Drink now or hold.

Decanter 94 Points | This Pinot plot planted in 1995 to all Dijon clones delivers a wine that is fresh and delicate. Aromas of fresh crushed raspberry, lavender and wet slate lean into a palate that balances savoury fresh and dried herbs of fennel and thyme with tomato leaf notes and cedar plank. There are notes of mineral-driven umami and pine bough, all undergirded by blue fruit character throughout. The wine finishes fresh and bright.

Wine Spectator 93 Points | Dynamic yet elegantly layered, with a beam of fresh acidity that drives vibrant cranberry and cherry flavors. Reveals crushed stone and dusky spice accents, finishing with medium-grained tannins. Drink now through 2032.

Expert Review - Vintage 2017

The Wine Advocate 90 Points | The 2017 Quinta do Ataíde (with its new green label, indicating that it is from organic vineyards) is a blend of two-thirds Touriga Nacional and one-third Touriga Franca aged for eight months in an 80/20 mixture of used French oak and stainless steel. It comes in at 14.5% alcohol. Aromatic and full of blue fruits, this is elegant in the mid-palate, focused and precise, with ripe tannins. It coats the palate nicely, delivering flavor and demonstrating length. It’s delicious, with some chance to improve. It should hold pretty well, perhaps better than indicated.

The Wine Enthusiast 91 Points | From vineyards in the eastern Douro Superior region, this wine is concentrated with layered black fruits, touches of dark chocolate and great power. Even at five years old, it has a fine future. Drink from 2024. Organic.

Winemaker Description 

The Bandol Rouge is composed of 85% Mourvèdre, 10% Grenache and 5% Cinsault and grown on soils of limestone pebbles in brown clay, limestone and marl.

A complex nose of opulent Mourvèdre fruit and a whisper of animal/barnyard and turned earth.

On the palette fleshy raspberry melds with tea-leaf and currants around a core of chewy tannins.

Organic viticulture with absolutely no chemical herbicides, pesticides, or fertilizers. Soil is worked regularly by plow and hand-hoes. Buds are trimmed and a green harvest is practice to purposefully limit yields; the average yield is between 35-38 hl/ha. All grapes are harvested by hand, and selection takes place in the vineyards instead of on a sorting table. Grapes are de-stemmed and then gently pressed by pneumatic press. Wines ferment for 15-21 days in underground, temperature-controlled, gravity-fed cuves. Wine ages in oak foudres for 18 months.

ABOUT THIS PRODUCER

Before acquiring vineyards, Georges Delille trained as a sommelier in Paris. In 1963, he bought what would become Domaine de Terrebrune, a property in Ollioules, just east of Bandol, framed by the Mediterranean and the mountain called Gros-Cerveau (Big Brain), dotted with olive groves and scenic views—an idyllic spot. During the years following the declaration of A.O.C. Bandol (1941), mass overhauling and reconstruction of vineyards were commonplace, and vignerons were eager to revive the noble Mourvèdre grape. Georges spent ten years just renovating the property; he terraced hillsides, refashioned the masonry, replanted vineyards following the advice of Lucien Peyraud, designated soils to lie dormant and regenerate, and built a new cellar. In 1980, his son Reynald joined him after finishing winemaking school, and together they launched their first bottled vintage of Domaine de Terrebrune, which Reynald named in honor of the rich, brown soils they farm. Reynald’s credo of “Philosophy, Rigor, and Respect” is not a catch-phrase. He believes that the hard work and extra attention to the vines is worth it, and, as they say, the proof’s in the pudding—a glass of Terrebrune!

Producer Description 

This wine comes from the estate's two oldest Romorantin vineyards .It is fermented in stainless steel tanks and concrete vats and aged in stainless steel and fiberglass on the lees. Powerful, racy aromatics coupled with richness akin to polished white stones, sea salt and dried white nectarine—if drinking now, decant and serve with poached chicken, swordfish and decadent cheeses; will also cellar well for another five years.

Herve Villemade has been working his family's vines in Cellettes since taking over from his father in 1995. Today, the estate represents about 22 hectares of organically farmed fruit within the Cheverny and Cour-Cheverny AOCs, along with a negociant license to supplement production with local grapes.

Producer Description 

This Chardonnay entices you with aromas of fresh peach, Asian pear, citrus, and honeycomb. The flavors are just as complex with delightful undertones of red pepper and Madagascar vanilla, followed by fresh lemon, green apple, wildflower honey, stone fruit, and a hint of lavender. The rich, dense texture is balanced by its juicy acidity, leading to great minerality and a long, satisfying finish.

Expert Reviews

James Suckling 92 Points | Attractive crunchy character with spiced pears, lemon pith, white tea, lemongrass and orange peel. It is full-bodied with creamy texture, vivid acidity and juicy crunchiness. It is both rich and fresh with a polished, mineral finish. From organically grown grapes. (v.2021).

Wine & Spirits 92 Points | Zesty reduction gives the meatier aspects of this wine a run for their money. This is generous, dynamic and cool, needing some bottle age to shed the reductive scallion notes and reveal more of its underlying complexities.(v.2021).

Critic Notes

Josh Raynolds writes: Extremely pale onion skin. Peach pit, dried pear, ginger and a hint of beeswax on the pungent nose. Chewy and focused on the palate, offering nicely concentrated orchard and citrus fruit flavors that pick up a subtle floral accent on the back half. Finishes with very good persistence, leaving notes of chamomile, honeysuckle and bitter pear skin behind. Drinking 2021 to 2025. - Vinous 92

Luis Gutierrez writes:  The young white 2018 Señorío de P. Peciña Cosecha Blanco is quite pale, young and fruit-driven, as it corresponds to an unoaked Viura fermented in stainless steel with indigenous yeasts and bottled quite early. It's clean and harmonious, with aromas of white pear and flowers, quite elegant. The palate is fresh, but the wine has weight and fills your mouth; 2018 is a cool vintage and it shows. The flavors are focused and clean, and there is a pleasant bitter twist on the finish.  - Robert Parker Wine Advocate 90

Sarah Jane Evans MW, Matthew Forster MW, Beth Willard write:  Aromatic with honeysuckle, white roses. Fresh lemon and grapefruit pith combine with spicy, woody notes and cinnamon. A long, savoury finish.  Drinking 2021 to 2025.  - Decanter 90

Winemaker Notes

Pale straw-yellow color with green hints. Fresh and clean on the nose with hints of green apple and peach. On the palate, this wine has good acidity and offers herbal hints and notes of green fruits. 

Producer Description 

An 80-20 blend of Marsanne and Roussanne, the 2022 Crozes Hermitage Blanc is a 50-50 blend of barrel-fermented and tank-fermented portions. Malolactic fermentation is blocked. It's a deep golden color, rich, broad and honeyed on the full-bodied palate, then finishes with a bit of white pepper and surprising zestiness.

Producer Description 

Emblematic of the style of the estate, the Château Peyrassol vintage was created
20 years ago. It comes from a selection of old vines at least 45 years old. Cabernet Sauvignon and Syrah find here, at altitude and on the clay-limestone soils of the estate, a development of great distinction.

To say that the 2021 vintage was a long, quiet river would be a joke! However, Peyrassol went through the ordeals without suffering from adversity. At the end of April, a historic frost coming from the northwest (-9°) hit the region. The vines, late, have not really budded. The loss turns out to be minimal. Not a drop of rain all summer! Deeply rooted, the Peyrassol vineyard has held up rather well. In mid-August, a fire of rare violence broke out in the Luc plain, sowing desolation in its path. The mistral is merciful to Peyrassol and pushes the fire in the opposite direction. At the beginning of September, a hailstormP destroyed the entire harvest in the village of Pignan located just a few kilometers from the estate. Our hills blocked this cloud! Finally, floods devastate all the surrounding towns... but stop at the gates of Flassans! And on arrival, the ultimate reward with exceptional quality of musts and wines.

Critic Notes

Alain Meadows writes:  Here too the beautifully layered nose is decidedly cool with its more citrus-suffused aromas of green apple, wet stone and crushed fennel. The more refined, if slightly less concentrated, medium weight flavors flash an almost pungent minerality on the beautifully textured, bone-dry and sneaky long finale. This chiseled effort will need at least a few years of cellaring first as it's quite tightly wound today.  - Burghound 95 ♥️

Critic Notes

Charles Curtis MW writes:  hint of exotic Asian spice. The palate has a deft balance between density, moderately firm tannins, and a lively freshness that leads to a pleasantly lingering finish—lovely wine. The grapes come from the domaine holding of just under a half-hectare located under Clos de la Roche; they are partially destemmed and carefully fermented before ageing in mainly used casks. Age five years before opening.  Drinking 2028 to 2055.  - Decanter 95

Neal Martin writes:  The 2022 Morey-Saint-Denis Les Millandes 1er Cru has one-third whole bunches. Brambly red fruit, sous-bois and light chalky scents on the nose that feels quite strict at the moment. The palate is medium-bodied with firm tannins. There’s mainly black fruit here, plus cedar and graphite, rather "serious" towards the finish. Fine, but it will require bottle age.  Drinking 2026 to 2042.  - Vinous 90-92

Allen Meadows writes:  A discreet application of wood sets off the softly spicy and earthy aromas of violet, lavender plum and red currant. The powerful and markedly more concentrated broad-shouldered flavors exude a subtle minerality on the succulent yet very firmly structured finale that exhibits excellent length. Patience will be necessary but it should be well-rewarded in time as this is packed with development potential.  Drink 2024+  - Burghound 93

Critic Notes

Charles Curtis MW of Decanter writes 96 Points | The Clos de la Roche from Arlaud is from the lieu-dit Mochamps; the parcel runs from the road up to Domaine Ponsot. 20% of the grapes are fermented as whole clusters, and the wine is ageing now in cask, 20% new. The wine is charmingly aromatic, with a ripe, peony-scented cherry fruit and earthy notes. The texture is silky, round, and velvety; there is more aromatic expression but less depth than the Charmes-Chambertin. The wine should start to open in five years and will continue to improve for a further twenty.

Vinous 95-97 Points | The 2022 Clos-de-la-Roche Grand Cru has all the tropes you expect from this vineyard, with exuberant wild strawberry, raspberry confit and blood orange scents bursting from the glass. The oak is very well-integrated. The palate is medium-bodied with firm tannins and darker fruit than the Charmes-Chambertin, with impressive precision on the finish. This is extremely promising.

Allen Meadows of Burghound writes 93-96 Points | Note: from a .43 ha parcel in Mochamps; 75% from 25+ year old vines and the remainder are from 40+ year old vines. A discreet application of wood sets off the herbal tea and markedly floral-inflected red currant-scanted nose where a background touch of freshly turned earth lurks. I like the sense of energy and volume to the bigger-bodied and more powerful flavors that manage to be both denser and super-sleek, all wrapped in a moderately austere and very tightly wound finale that delivers simply superb length. This is flat out terrific and a wine that should amply reward extended cellaring, indeed I would suggest not even thinking of opening a bottle before 10 years have passed."
*Burghound Don't Miss!*

Decanter 95 Points | Charles Curtis MW writes: Dense and structured, this Morey-Saint-Denis premier cru boasts a lovely concentrated blackberry fruit aroma with hints of earth, smoke, and savoury game notes. The texture is robust, and the length is impressive. It seems very 'Morey' in its slightly rustic nature, yet it is right on the border with Chambolle, below the Clos de Tart (and Bonnes Mares, which borders it) on iron-bearing oolitic limestone. The domaine farms nearly three-quarters of a hectare here; the grapes are partially destemmed, gently fermented, and aged before being bottled unfined and unfiltered.  Drinking 2028 to 2055

Vinous 93-95 Points | Neil Martin writes: The 2022 Morey-Saint-Denis Les Ruchots 1er Cru has a classic Morey-Saint-Denis bouquet with mineral-driven black fruit and touches of melted tar and tobacco. The palate is medium-bodied with fine tannins, well-balanced and grippy, with perhaps the most saline finish amongst Arlaud's Morey Premier Crus. This will need more time than the Aux Chesaux, but it will be worth the wait.  Drinking 2027 to 2048.

Burghound 91-94 Points | Allen Meadows writes:  Slightly riper aromas include those poached plum, dark cherry and newly turned earth. The delicious medium-bodied flavors possess a suave and caressing mid-palate texture that contrasts moderately with the tightly wound, powerful and sneaky long finale. Lovely but patience needed, in particular to develop more depth.  Drink 2034+.

Producer Description 

Tequila Clase Azul Plata unites seven basic elements that make it an exclusive product:

When Arturo Lomeli created Clase Azul Plata Tequila, it automatically gained instant success and world wide recognition. Arturo new Clase Azul was amazing from the first time he tasted it.

Organic agaves that have matured for at least nine years, slow cooking of the agave hearts in traditional ovens, fermentation using the company's secret combination of yeasts, careful distillation to ensure the highest quality possible, water refined in a five steps process and triple tequila filtration to ensure superior quality.

Clase Azul is bottled in unique decanters that are hand-made by artisians in local communities. Its exceptional smoothness makes it ideal for sipping and creates a sublime sensory experience rivaling the finest tequilas ever produced.