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Country: France, Languedoc RoussillonGrape: GrenacheABV: 12.5%The plot for 'Alt433M' was planted in 1962 with Grenache and Lledoner Pelut vines at an altitude of 433M. Lledoner Pelut is a natural mutation of Grenache Noir which reaches phenolic ripeness sooner, to produce wines with a lower alcohol content and is more commonly used in the wines of Priorat, Spain. This combination of altitude, fermentation in steel vats and the addition of Lledoner Pelut into the blend produces a wine with remarkable freshness and a lower alcohol content of 12.5%. About th -
Country: France, Languedoc RoussillonGrape: GrenacheABV: 12.5%90 Points - Robert Parker - Légende is made from an old vineyard plot dating back to 1949 where the first ever dry Maury wine was produced. The soil is tilled by Comtois draught horses – Rambo and Vagabond, and the blend is Grenache Noir (80%) and Carignan (20%), after being hand harvested, twice sorted and fully de-stemmed. The result is a wine with great aromatic depth. About the Producer A story that began when, in 1816, Raymond Amiel won the deeds to this property from the Bishop of Perpig -
Country: France, Languedoc RoussillonGrape: GrenacheABV: 15%This beautiful and profound wine from Mas Amiel is a subtle blend of Grenache, Carignan and Syrah to produce an elegant, seamless and incredibly pure wine that offers freshness with black raspberry, violets and peach pit aromas and flavours. Full-bodied, pure and balanced, it's ideal for drinking over the coming 5-10 years. About the Producer A story that began when, in 1816, Raymond Amiel won the deeds to this property from the Bishop of Perpignan over a game of cards. Then a mere 10 hectares, -
Country: France, Loire ValleyGrape: Chenin BlancABV: 12.5%91 Points - James Melendez. An exceptional organic sparkling wine that puts many champagnes in its shadow. This excellent Organic Crémant de Loire has been aged for a minimum of 12 months to obtain maximum aromatics and complexity. The first nose is delicate and very fresh, then it is more expressive through a small biscuit tip after aeration. We find this in the mouth within a compact texture, built by the time on slats, illustrated by small and delicate bubbles and supported by aromas of fresh
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