The Triolet blend, first produced at this vineyard in 1987, was inspired by the white wines of Graves, Bordeaux. Each variety is picked at optimum ripeness, and is usually fermented separately. The characteristics of optimum ripeness are different for each variety. We pick the Sauvignon blanc after the strong herbaceous flavours have disappeared, the Semillon when the acid is not too harsh, and the Muscadelle when the flavour intensity peaks.

Many of us wine drinkers have a soft spot for Chablis. Its with great reason too, given our climate and affi nity with seafood. A little over two months ago, we were thrilled when this wine hit our shores for the first time following a selective buying trip. Once again, it showcased its undisputed quality and notoriety in our tasting sessions. Established in 1850, this small family owned domain is the proven choice of so many when it comes to great Chablis. The estate comprises a mere 45 hectares of vines scattered throughout the region, grown on the famous Kimmeridgian limestone soils. Textbook in expression and style, super fi ne and elegant, this 2013 has perfectly poised, piercing acidity. This drives superb length of flavour on the featherweight light palate. Is there a better oyster wine?

A young and approachable white wine, this wine has been crafted to last a long time in the cellar. The well balanced palate contains fresh citrus elements supported by crisp acidity, leading to a clean finale.

The wine tastes remarkably good: concentrated, aromatic, and complex. The speed with which the grapes became concentrated preserved magnificent vivaciousness. The wines are truly brilliant.

Named of the sundial erected in the vineyard in 1842, Wehlener Sonnenuhr is the most famous vineyard in the Mosel. Extremely steep with optimal south-south west exposure, it yields fragrantly floral wines with ripe stone fruit aromas, underlying slately minerality and wonderful depth of flavour and structure. The Spatlese wines are very reticent in youth, blossoming between two and four years of age to display vibrant green apple, and white stone-fruit notes supported by a backbone of racy acidity.