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The nose exhibits a delightful lifted bouquet which is quite flirty and floral. Cumquat zest with apple and strawberry blossom and a hint of beeswax co-mingle. Generous, round, very approachable palate. The natural citrus flavours of this variety come to the fore. The influence of the oak is very understated and is seen more in it’s addition of texture and complexity on the front and mid palate. But keeping the palate taught and with lovely drive is a salty / mineral acidity racing along the backbone of the wine. The finish is juicy, delicate and with a fun vibrant iLime Sherbert quality.

Pale nuance. The nose is of fresh herbs and lemon. On the palate a multitude of very refreshing savors. Pairing Seafood, salads…

A complex nose of dried white fruits, nuts and smokiness. Generous, medium bodied palate with mouth filling texture and balanced acidity

The first traces of the Hugel family in Alsace can be traced back to the XVth century. Some two centuries later, Hans Ulrich Hugel settled in Riquewihr, which had been devastated by the terrible Thirty Years War. In 1639 he was made a freeman of the city and soon took charge of the very powerful Corporation of Winegrowers. In 1672 his son built a fine house in the Rue des Cordiers, and over the doorway was carved the family crest which was the origin of the company’s logo still used today.

Marc Brédif is one of the of the Loire Valleys greatest names. Chinon, across the river from Bourgueil, is the regions other main Cabernet Franc appellation. This wine sees no oak and is ready to drink, with rhubarb and black cherry freshness On the nose, intense, refined and fruity. Nuances of cherry, strawberry and spicy notes. In the mouth, a subtle attack; fruity, light structure. Fresh and aromatic finish. Marc Brédif

Crystalline and pure colour with a light green shimmer and silver flashes. The nose is refreshing and precise with green apples, white peaches, fresh moss and spring flowers, such as primrose and daffodil. On the palate it is a well-balanced and pleasant dry wine which is also fresh and pleasingly well-rounded. It is lively and zippy, but still retaining subtlety and elegance. A fine successor to the previous vintage. The grapes are taken in small tubs to the presses, which are filled by gravity, without any pumping or other mechanical intervention. After pressing, the must is decanted for a few hours, then fermented in temperature-controlled barrels or vats (at 18 to 24°C). The wine is racked just once, before natural clarification during the course of the winter. The following spring, the wine is lightly filtered just before bottling, and the bottles are then aged in our cellars until released.