”The harvest and vinification of the Coteaux du Layon fruit follows closely the same philosophies with picking in tries, only here the aim is clearly to obtain fruit more marked by botrytis. The fruit is channelled into at least three cuvées, on occasion complemented by some purchased fruit from a grower in St Lambert du Lattay. This purchased fruit does not contribute to the more elevated cuvées but only to the very serviceable Carte d’Or, an entry-level wine with a lighter, elegant style with not a prodigious level of residual sugar.” thewinedoctor.com“The residual sugar here is 90 g/l; the maximum for this cuvée tends to be about 100 g/l, otherwise Florent feels it can lack freshness. Sweet pear flesh with a matchsticky overlay on the nose. It has a little honeyed apricot, but on the whole the style is light and open. The palate shows a very appealing concentration, with white peach, white pear flesh, a delightfully match-sticky freshness and also a beautifully bright acidity. For an entry-level cuvée this has very nice fruit and tension, but also a delicious minerally frame for it all. Very good indeed.” thewinedoctor.com

Pale golden yellow champagne with a beautiful effervescence. Elegant, fresh and complex, with notes of white flowers and yellow fruit. On the palate it is well balanced with a long peachy finish. Try it with a good pork, with salmon, tuna, seafood and soft creamy cheese. Located in the extreme south of the Champagne region, in the Côte des Bars. Grape Variety : 87.9% Pinot noir, 12.1% Chardonnay

100% Chardonnay made from two of the very best parcels in Cramant from the oldest vines of the estate from the lieu-dits of Le Bateau and Les Terres de Buisson. This is the essence of Cramant showing finesse and minerality with real depth and persistence. Very fine colour and mousse with chalky minerality and citrus notes and great length and palate presence. A stunning blanc de blancs with impeccable balance even at this early stage. 6 g/L dosage.

Felsaspranger [rock splitter]: Alsatian for a dry and sharp wine.Three childhood friends, now at the head of each family's domain decided to combine a batch of each of their wines and see where it took them. Paul Fuchs, Jérôme Mader and Eric Kientzler are the Drei Manner Wie (three like men) who are still avid wine lovers at heart, despite the pressures of running the family business.The genesis for Super Felsa Spranger actually occurred a few years ago on a trip to Australia when Eric and Jérôme were inspired by the creative labels they encountered. Back home in Alsace they hooked up with their old friend Paul and took a colloquial saying from the local Alsatian dialect and turned it, tongue-in-cheek, into a wine brand. All they needed now was some wine.So in vintage 2018 they each contributed a parcel of fruit and the Super Felsa Spranger was born. Far from the implications of the name and the label image, the wine itself is no 'battery-acid-and-water' Riesling. Indeed, with the fruit coming from classic marl and limestone terroirs it is a seriously good, traditional Alsatian Riesling.

90% Pinot Noir, 10% Chardonnay. Produced only in the very best years from vines averaging 35 years age. Aged 6 years on lees and finished with a dosage of 8g/l. Candied apricot, dried flowers, chamomile and spice give the 2014 Brut Grand Millé©sime a real sense of exoticism that is impossible to miss. Ample and creamy, the 2014 possesses terrific resonance and plenty of depth, all in a style that can be enjoyed with minimal, if any, cellaring.

Made in small volumes only in the best years, this comes from plots chosen on the high plateau of galets roules. This wine is made from the very first parcels of vines planted when the family purchased Mont-Redon back in 1923, from a superb plot of very stony soils planted solely to syrah and grenache when the estate was first starting its journey of recovery back from the devastation of phylloxera. ’Starting with the 2016 vintage, there is a special cuvée called le Plateau (de Mont Redon), which comes exclusively from the galets. It sees more oak and a higher proportion of new oak, but because of the concentration in the 2016 and 2017 vintages, it's not especially noticeable. The wine is a step above the large-production cuvée tradition in quality, but it's yet to be released. It's in keeping with the wine-making philosophy espoused by Pierre Fabre, who told me, "Color for me isn't quality-linked, it's style-linked. Most important is complexity and length." These aren't big, extracted wines but wines that feel comfortable and balanced.’ Joe Czerwinski, The Wine Advocate, August 2019. ‘A finished blend but still in tank at the time of my visit (this new cuvée spends 18 months in oak and then 18 months in tank prior to bottling), the 2016 Chateauneuf du Pape le Plateau comes from selected parcels of galets roulés on the plateau of Mont Redon. The blend is 60% Grenache and 40% Syrah, and the result is a top-notch effort, boasting explosive aromas of cherries, cocoa and baking spices. Full-bodied, silky, rich and long, it's buttressed by the structural elements of the oak, without being swamped by wood at all. Drink 2020-2035.’ (93-95) points, Joe Czerwinski, The Wine Advocate, August 2019.

”The Baumard family own 7 hectares of the Clos du Papillon which itself amounts to about 14.5 hectares, the remaining 7.5 hectares shared out between two other owners. Its name is derived from its shape, which resembles that of a butterfly (or papillon), when viewed from the slope opposite. Underfoot the terroir is principally schist, varying with the slope; there are other igneous and some metamorphic rocks at the top of the slope, especially rhyolite and quartz, whereas towards the bottom the soils take on a more sandy feel. The Baumard vines are in the eastern part of the vineyard, more on schist and sand. The vines are principally Chenin Blanc, although there is also a small 0.8-hectare plot of Chardonnay near the edge of the vineyard. Although it seems plausible that the fruit of these Chardonnay vines were once harvested and vinified with the Chenin Blanc for the Clos du Papillon cuvée (very plausible, in fact), today these grapes are destined for the domaine’s Crémant de Loire.” thewinedoctor.com

'The soft and rounded personality of meunier is on grand display here, snapped into sharp focus by the poise of malic acidity. This is a cuvée that cleverly and confidently achieves the precarious balance of upholding the personality of meunier with the complexity of considerable age, achieving this with the inimitable tension and precision of the house. With a full straw hue, the spicy dark berries, dark fruit cake and fruit mince spice of meunier meet the roast nuts and buttered toast of a decade of age.' 93 points, Tyson Stelzer, The Champagne Guide 2020-2021.

100% Chardonnay from the villages of Avize, Cramant, Chouilly, Villers-Marmery, Trepail… aged a minimum of 3 years on lees. No malolactic to retain freshness and precision and bottled with 8 gms/ltr dosage. The elegance and finesse of this wine makes it the ideal companion for an aperitif. Thanks to its freshness, it is also possible to pair it with many dishes such as scallops, crab, a fish tartar, oysters, gougères, a risotto with slivers of parmesan cheese, white meat, a young and fruity comté, parmesan cheese. 'The Gosset house style of refined minerality and thrilling malic acidity has shone in its blanc de blancs since its inaugural 2011 base release, and never more brilliantly than it does in this 2013 base of bright, pale straw hue. Youthful purity and focus rise with grand cru fruit presence and impressive concentration of pinpoint lemon and generous white peach, pear and golden delicious apple. This pristine fruit melds seamlessly with the brioche, almond nougat, shortbread, fresh vanilla and spice of lees age, and reductive nuances of struck flint. Ripe yet full and energetic malic acidity brings drive and focus to a finish of impressive length and tension, energising frothing salt minerality of heightened presence. It holds excellent harmony and poise on the finish, with fruit, minerality, dosage and malic acidity intricately entwined and uplifting. A thrilling blanc de blancs with the confidence to hold its poise for many years to come.' 94 points, Tyson Stelzer, The Champagne Guide 2020-2021.

85% Grenache, 9% Syrah and 6% Mourvèdre, from 70+ year-old vines in two lieu-dits in the north of the appellation, in roughly equal proportions. Notre-Dame-des-Pallières is a south facing site at about 200m, whilst Pallière et Pied-Gu is north-facing and at 300m. The fruit from Notre-Dame-des-Pallières is fully de-stemmed, that from Pallière et Pied-Gu fermented as whole bunches and each parcel is on skins for about 25 days. Malo is completed in tank and then 60% of each parcel is transferred to 228L barriques for 16 months, before blending and bottling. This first vintage of Gigondas by Pierre Fabre and his team at Mont-Redon is a resounding success. Top notes of garrigue and spice overlay a deliciously voluminous palate of red forest berries. The tannins are fine and silky and the wine finishes long and clean with refreshing acidity. Remarkably good now and will cellar for a decade or more. ‘Dark, bright-rimmed ruby-red. Ripe red fruit, floral and exotic spice scents show sharp definition and take on garrigue and incense nuances with air. Sweet, seamless and lively on the palate, offering juicy raspberry, cherry and spicecake flavors and a subtle touch of vanilla. Clings with strong persistence on the sappy finish, which features supple tannins and a strong echo of spicy red fruit.’ (91-92) points, Josh Raynolds, Vinous, February 2020. ‘This producer's first Gigondas is a terrific debut. The 2017 Gigondas Reserve Mont Redon—a blend of 85% Grenache, 9% Syrah and 6% Mourvèdre—comes from the lieux-dits of Pied Gu, Pallière and Notre Dame des Pallières and was aged in a mix of lightly used Burgundian pièces and tank. Perfumes include scents of violets, lavender, cherries and vanilla, while the full-bodied palate is lush and creamy, ending long, with hints of cracked pepper and salted licorice. Drink 2019-2028.’ 91 points, Joe Czerwinski, The Wine Advocate, August 2019.

A deep red colour with hints of purple. Superbly intense and complex, the wine has notes of cassis, blackberry and blueberry fused harmoniously with notes of sweet spices like nutmeg and cloves. Ageing in French oak barrels gives it vanilla, and sweet tobacco. A dense wine with tannin structure that combines the elegance and concentration. The finish, thanks to the oak, is a wonderful mixture of violet and forest fruit.

70% Pinot Noir and 30% Chardonnay, with the addition of 5% Bouzy rouge. Made only in exceptional years from a vineyard with an average age of 35 years and aged on lees for 5 and a half years (disgorged November 2020) and finished with a dosage of 7g/l. Shows fabulous perfume and complexity with the finesse and structure of the outstanding 2014 vintage. A stunning rose that showcases the depth of Bouzy Grand cru.

100% Malbec made from late harvest grapes, foot-trodden in three parcels in the Portuguese manner. Each parcel is fermented separately and then fortified to arrest the fermentation at three different times: at specific gravities of 1.090, 1.060 and 1.030. The three batches are then blended to give a residual sugar of about 100g/l and matured in seasoned 500 litre demi-muids for 12 months. 'This is as close as Malbec gets to a Port-style wine. It is rich, lightly nutty and well balanced between sweet black fruits and acidity, with firmer tannins that promise aging. Drink at the end of a meal, like a vintage Port.' 88 points, Roger Voss, Wine Enthusiast, November 2014.