The largest estate in St Emillion, Laroque has been in the Beaumartin family since 1935, but has been completely revitalised and garnered a cult following in the last decade. The vineyards were originally put down in the 18th Century, with the current vines planted in the 1960s. David Suire has taken in the mantle of winemaker with aplomb - his most recent releases being consistently excellent. The property also produces fruit for wines sold as Chateau Peymouton and the estates second wine Les Tours de Laroque.

After 30 years of maturation, the Charles Reuben Estate vineyard expanded in 2019 with the addition of a distillery, embarking on a new journey with spirits. The new venture led to the creation of this Tasmanian vintage fortified wine, crafted with premium grape spirit. The Estate’s vineyard consistently produces sought-after, full-bodied, deep dark red Pinot Noir grapes. The result is a well balanced, smooth, and richly charactered fortified wine, bursting with intense dark berry flavours. True to its origins, this wine is made without any artificial colouring or flavouring.

The village of Morey-St-Denis lies between the villages of Chambolle-Musigny and Gevrey-Chambertin, and its wines are sometimes described as being firmer than Chambolle, lighter than Gevrey. Bright crimson with purple hues, with flavours of red cherries, blueberries, baking spices and a dusting of nutmeg from quality French oak. Well-structured on the palate, supported by chalky, rounded tannins. A wine of outstanding value from this highly regarded Cote de Nuits commune.

Chateau Batailley is a highly regarded 5th growth classified estate, located in the appellation of Pauillac on the left bank of Bordeaux. Owned by the Castéja family of négociants Borie-Manoux, it is one of the oldest estates in the Médoc. A Cabernet Sauvignon dominant blend with smaller components of Merlot, Cabernet Franc and Petit Verdot, it is a solid, classically structured mid-weight Pauillac displaying fresh notes of cassis and a backbone of fine-grained tannins.

The château and vineyards of Château de Laborde are owned by the Perrin family, renowned for their involvement in the wine industry. The estate spans approximately 20 hectares (49 acres) of vineyards, with a focus on producing red wines. The vineyards are planted with grape varieties typical of Bordeaux, including Cabernet Sauvignon, Merlot, and Cabernet Franc for the red wines, and Sauvignon Blanc and Sémillon for the white wines. The specific grape varietal composition and winemaking practices may vary depending on the vintage and the preferences of the winemaker.Château de Laborde wines aim to showcase the unique terroir of the Pessac-Léognan appellation. The red wines from the estate are known for their structure, complexity, and potential for aging. They often exhibit flavors of dark fruits, spices, and subtle earthy notes. As for the white wines produced at Château de Laborde, they typically offer freshness, vibrant acidity, and a range of fruit flavors, including citrus, tropical fruits, and sometimes floral notes.

Indulge in the timeless elegance of the Château de Laborde Gevrey-Chambertin Billards 2018, a distinguished Pinot Noir from one of Burgundy’s most historic estates. Crafted by winemaker Hervé Kerlann, this exquisite wine originates from the northern edge of Gevrey-Chambertin, an appellation renowned for producing some of the world’s finest Pinot Noirs. Sourced from 45-year-old vines in the Billards climat, characterized by deep clay-limestone soils, this limited-release luxury wine offers a deep ruby-red hue with aromatic notes of ripe strawberry, cherry, and sweet spices, evolving into a vibrant, structured palate with fine tannins and a savory finish. Aged for 18 months in French oak barrels, this cuvée showcases a complex character with hints of liquorice and earthy undertones, making it an ideal companion for classic French dishes like coq au vin or beef bourguignon. With a production reflecting the estate’s meticulous care, this wine collector’s treasure is perfect for cellaring or gifting, embodying the rich heritage of Château de Laborde, revitalized since Hervé Kerlann’s acquisition in 1998. A rare Gevrey-Chambertin expression—limited production from historic vines. Vibrant Pinot Noir with complex flavors and exceptional aging potential.

The château and vineyards of Château de Laborde are owned by the Perrin family, renowned for their involvement in the wine industry. The estate spans approximately 20 hectares (49 acres) of vineyards, with a focus on producing red wines. The vineyards are planted with grape varieties typical of Bordeaux, including Cabernet Sauvignon, Merlot, and Cabernet Franc for the red wines, and Sauvignon Blanc and Sémillon for the white wines. The specific grape varietal composition and winemaking practices may vary depending on the vintage and the preferences of the winemaker.Château de Laborde wines aim to showcase the unique terroir of the Pessac-Léognan appellation. The red wines from the estate are known for their structure, complexity, and potential for aging. They often exhibit flavors of dark fruits, spices, and subtle earthy notes. As for the white wines produced at Château de Laborde, they typically offer freshness, vibrant acidity, and a range of fruit flavors, including citrus, tropical fruits, and sometimes floral notes.

The château and vineyards of Château de Laborde are owned by the Perrin family, renowned for their involvement in the wine industry. The estate spans approximately 20 hectares (49 acres) of vineyards, with a focus on producing red wines. The vineyards are planted with grape varieties typical of Bordeaux, including Cabernet Sauvignon, Merlot, and Cabernet Franc for the red wines, and Sauvignon Blanc and Sémillon for the white wines. The specific grape varietal composition and winemaking practices may vary depending on the vintage and the preferences of the winemaker.Château de Laborde wines aim to showcase the unique terroir of the Pessac-Léognan appellation. The red wines from the estate are known for their structure, complexity, and potential for aging. They often exhibit flavors of dark fruits, spices, and subtle earthy notes. As for the white wines produced at Château de Laborde, they typically offer freshness, vibrant acidity, and a range of fruit flavors, including citrus, tropical fruits, and sometimes floral notes.

Amalia Grand Cru is created from vines up to 65 years old, and crafted only in remarkable years. This wine is made with a selection of outstanding grapes from our best lots in the Cachapoal Valley, contiguous to the Andes Mountains. The vineyard has alluvial soils, derived from the Cachapoal river and layered through with ancient silt loam and stony soils. This is an elegant blend with depth, complexity and structure that we recommend to decant for at least 30 minutes before consumption. VARIETAL COMPOSITION 47% SYRAH, 40% MERLOT & 13% CABERNET SAUVIGNON Ageing - Malolactic Fermentation: New french oak barrels Ageing Process: 6 Months in new french oak barrels and 18 months in bottle. Tasting Notes Deep dark rubi red, brilliant with purple sides. Ripe red fruit aromas such as black cherry and strowberry, slighly spicy with notes that reminds black trufles and chocolate, a bit mineral with cedar and tobaco notes at the end due to its aging process in french oak. Wide, smooth, silky and elegant. Fresh with vibrant mineral acidity from the stony soils of Cachapoal Andes Valley. Vertical wine, persistent with round and ripe tannins in good balance. Long finish with oak well integrated. Cellaring and Food Pairing Wine with a good concentration and elegant, silky tannins. Ideal for food pairing with slow cooked red meat like beef, lamb and wild boar ragu; charcuterie, prosciutto and ripe cheeses like gorgonzola, blue cheese and camembert. Suggestions: Braised lamb shank with rosemary and rustic mashed potatoes. Beef bourguignon. Wild boar chops over mashed peas in balsamic reduction with alfalfa sprouts. Serve at 15-17 °C Cellaring Up to 15 years in a fresh, ventilated and humid place. Temp. Not less than 10ºC Or 50 ºF, not more than 18 ºC Or 64 ºF. MUST NOT BE EXPOSED TO ABRUPT CHANGE OF Tº AND STRONG LIGHT.

Grand Clos 2020 was born from the result of an agricultural-oenological work in the selection of the best blocks of our vineyards in Cachapoal Andes. This selection allows us to show the terroir style, a blend of strength and elegance given by the alluvial soils and the Mediterranean weather of our valley. Grand Clos Cabernet Sauvignon comes from our block 37 that is known for having an alluvial soil where we can observe four different profiles. 100% Cabernet Sauvignon D.O - Valley de Cachapoal Andes Hand picked, malolactic fermentation in French oak barrels, aged for 14 months in barrels. Tasting Notes Colour: Deep red ruby with a bright violet rim Nose: Notes of mature red fruits like black cherry that remind us of chocolate with some minerality and some spicy notes like cedar or tobacco given by the oak ageing Palate: Broad, soft, silky and elegant with some freshness and a mineral acidity characteristic of the rocky soils of the Cachapoal Andes Valley. It is a vertical wine with rounded and mature tannins that give a nice balance and a long finish in the after taste Food Pairing: Fresh and well concentrated wine with silky and elegant tanins, excellent for red meat with good flavor in slow cooked preparations, Blue and mature cheeses in general. Suggestions; Beuf Bourguignon; Stewed Lamb Shank with Rosemary and Rustic mashed potatos; Lamb Ragout with Quinoa; Entrecote with Foie Gras sauce accompanied with Sauteed asparagus. Serve at 7°C-10°C or 45°F-50°F.