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Mechanical harvest at the end of september / beginning of october. Cold maceration prior to the fermentation according the quality of the grape. Slow alcoholic fermentation with temperature regulation. Pumping over 2 to 3 times a day then delestage. Smooth maceration during 3 weeks at 22 Celsius degrees. Ageing in cement vats with wooden dominos.

Soil of sand - Subsoil of sandy clay - East / East-South sun exposure - 28-year-old vines.

Traditional vinification with perfect control oftemperatures forthe entire production.

Chateau Peymouton is a part of the famed Chateau Laroque, situated about 3.5km east of the medieval town of Saint Emilion. When 27 hectares of Chateau Laroque was elevated to Saint Emilion Grand Cru Classé status in 1996, the remaining 31 hectares on the property was designated as Chateau Peymounton - a new Saint Emilion Grand Cru. The Chateau Peymouton parcels are situated on the higher part of the property's plateau, where the soil is composed of fine clay over a limestone base. The wine is made by the same team as Chateau Laroque with the same attention to detail. A blend of 72% Merlot, 22% Cabernet Franc, and 6% Cabernet Sauvignon, with an average vine age of 38 years. Deep dark crimson red, with complex aromatics of blue fruit, cigar box, and hints of violets. Very rich and powerful on the palate, with plush, dense, velvety tannins. A complex, richly flavoured Saint Emilion reflecting its Grand Cru status and the warm vintage.

"Château Mauvesin Barton, nestled within the Moulis-en-Médoc appellation of Bordeaux, is a venerable estate revered for its commitment to producing exceptional wines. As a Cru Bourgeois Exceptionnel, it stands as a testament to a long-standing tradition of winemaking expertise dating back to the 18th century. The vineyard, characterised by a mosaic of gravelly soils, is ideally situated for cultivating the classic grape varieties of the region. Mauvesin Barton's winemaking philosophy is firmly rooted in sustainable and environmentally conscious practices. The estate emphasises precision and finesse in their viticultural techniques, meticulously caring for the vines to optimise grape quality. The resulting wines are a harmonious blend of Merlot, Cabernet Sauvignon, Cabernet Franc, and Petit Verdot, encapsulating the rich terroir and reflecting the unique characteristics of the estate. With each vintage, Château Mauvesin Barton crafts wines of depth and elegance, displaying a brilliant fusion of fruit-driven flavours, supple tannins, and a graceful structure. Enthusiasts can savour the heritage and excellence of Mauvesin Barton's creations, a true embodiment of the Moulis-en-Médoc appellation."

Packed full of mint, blackcurrants, spice and cedary oak, this wine is indicative of how a great the 2004 vintage was. Drinking beautifully now.

LTCf stands for 'little touch of cabernet franc'. This classic Bordeaux blend has plenty of rich and concentrated flavours with fine tannins.

With a history dating back to the 19th century Lillet Blanc is one of the world's favourite aperitif wines. Made from a blend of white wines from Bordeaux, mainly Semillon and Sauvignon Blanc, as well as citrus liqueurs from orange peel and bitter green apple. Traditionally served chilled and over ice with a slice of either orange, lemon or lime - yet equally at home in a long drink or a cocktail. Lillet Blanc (once called Kina Lillet) was also made famous in Ian Fleming's 1953 Casino Royale novel featuring James Bond in which Bond orders a 'Kina Lillet Martini' and names it the 'Vesper'. The 'Vesper' contains 'Three measures of Gordon's, one of Vodka, half a measure of Kina Lillet'.

Coonawarra is regarded as Australia's premier region for Cabernet Sauvignon. The Reschke properties are located on the famous strip of 'terra rossa' soil in Coonawarra and has been owned by the family for almost 100 years. The fruit selected for Empyrean is the best on their 10.8 acre site and is only made in exceptional years.