2018 Pierre-Marie Chermette Coeur de Vendanges, Vignes Centenaire, Beaujolais, FrancePierre Chermettes yields are so low and the grapes so naturally ripe that he does not chaptalize. He uses only indigenous yeasts (no banana yeast culture). Then a traditional, longer fermentation, aging in Oak foudre and bottling with no filtration, and without adding any sulfites, in most vintages. It is as natural a Beaujolais as one could have had in a cafe in Lyon in the 1940s. As for quality, Domaine du Vissoux is the Beaujolais at Willis Wine

Château Minuty is the global leader in Cotes de Provence rosé

25% Cabernet Pfeffer

Maceration lasts 4-6 weeks for red wines and up to 2 weeks for white wines

After meeting Amy spitting wine over the winery drains in Lompoc in 2004

In the cellar: use of gravity as much as possible

Edmund Ian Grant

like Finis Terrae and Dama de Plata

” are exclusively grown in Spain and are extremely popular in Mediterranean countries

on the schist-rich lands of the Anjou Noir

you’re probably going to like this style

All wines are strictly from the Co^tes de Provence AOC and grown without the use of chemicals

Every decision