Nicolás Catena Zapata planted the Adrianna vineyard in Gualtallary with a single goal in mind: to find the coolest location for growing vines in Mendoza. Originally, viticulturists feared that Bordeaux varieties such as Malbec and Cabernet Sauvignon would not ripen in Adrianna. In terms of the Winkler classification, a method developed in California to add degrees and categorize regions according to their climate, the weather at Adrianna is between zone 1 and zone 2 depending on the year, putting it between Burgundy and a very cool part of Bordeaux. Even so, no French woman would dare to plant Cabernet Sauvignon or Malbec in Burgundy. Yet that is exactly what the Catenas did in the high-altitude soils of Adrianna. Nicolás planted the Adrianna Vineyard with Cabernet Sauvignon and Chardonnay cuttings from France, and with Malbec taken from Lot 18 of his 75-year-old Angélica vineyard. Over the next few years the wines consistently proved to have more minerality and more acidity than wines from other sites in the Southern Uco Valley at lower altitudes—sites such as Altamira, La Consulta and Eugenio Bustos. The Adrianna Malbecs have more grip and denser tannins. Fortuna Terrae means luck of the land in Latin, and indeed, then vines from this parcel of the Adrianna Vineyard are lucky. The deep loamy soils are home to many varieties of native grasses which prevent erosion and attract beneficial insects, singing birds and mountain foxes. Because of the freshness imparted by the deep soils and high altitude, the wines of Fortuna Terrae have optimal acidity and delicate flower aromas. It is best to enjoy this wine a few years or decades after harvest. This cuvée takes its name from a small parcel of the Adrianna Vineyard that is completely covered with oval white stones and was the site of an ancient riverbed. The abundant stones provide optimal drainage and extreme temperatures. They absorb heat and moderate the nights, but also function like ice cubes after a very cold night. Stony soil Malbecs tend to be extremely aromatic, rich and luxurious, just like the River Malbec from Adrianna. This wine can be enjoyed young or aged for decades.

Young Henry's Hazy Pale Ale is a sessionable, springtime smasher. Hazys are defined by their cloudy, pale appearance. With a softer bitterness to other Pale Ale /IPA styles, they tend to have a juicy, pillowy mouthfeel, complimented by those tropical hop flavours that make them so fitting for the Australian climate. Pouring a delish golden pale, with a gorgeous off white head, this beer is a wonder to behold! A pungent bouquet of tropical stone fruit and citrus wafts through the air, making way for a pillowy, perfectly balanced mouthfeel and flavour

Domaine Tempier produces a small amount of single vineyards in order to reveal the quality of the terroirs and old settled down vines. Red, rosé or white wines, everyone will be seduced by these wines which have been created to be shared. Domaine Tempier has always been respectful and faithful to mother nature. The entire farming process is aligned to the rhythm of the seasons and the lunar calendar. This fidelity to the pioneering spirit is kept alive today both in the vineyards and in the cellar. As far as soil treatment is concerned, home-made herbal teas are sprayed in homeopathic doses to strengthen the vines, regenerate the soils and control the development of parasites. Sulphur is used against powdery mildew and Bordeaux mix against late blight. Worms, springtails, ladybirds, all kinds of insects …there is no doubt that the soils of the domain show a full range of biodiversity. At Domaine Tempier, the rootstocks are being chosen with great care to suit terroirs. Vine grafting is a hand-made grafting with massal selections in order to get more complex wines. Vine harvest is a crucial period. Grapes are manually picked and brought to the winery where the cellar master, and her team take over. Grapes are sorted with care one more time, then destemmed and crushed. After the wine vinification, here comes ageing time. In the underground maturing cellar, one can feel both a peaceful and mysterious atmosphere. Young and old barrels majestically rise out. The alchemy of wine is proceeding…before bottling which is entirely carried out at Domaine Tempier’s. Lulu Peyraud was the joy of Domaine Tempier and unfortunately she passed away in 2020 at the age of 103 years old. To express their gratitude to Lulu & Lucien, the family has decided to rename their classic cuvee “Lulu & Lucien” starting with the 2020 vintage. The 2021 Lulu & Lucien Rouge is comprised of 75% Mourvèdre, 14% Grenache, 9% Cinsault, 2% Carignan. Clusters are hand-selected in the vineyard and in the cellar; de-stemmed, crushed and put into concrete vats for 3 to 4 weeks to ferment naturally with indigenous yeasts. Elevage is for 18 months in large old foudres. Showing excellent concentration while being fresh and youthful with a deep colour and a nose that takes you directly to the region. "Much like 1981 or 2013, 2021 has turned out a beautiful and classically styled Bandol rouge, full of finesse and grip". Full of garrigue herbaceousness, it’s elegantly fruited with blackberry, dark cherry and plum and a touch of bay leaf, thyme, black olive even truffle as it develops. The tannins are ripe but sleek and velvety. This fruity, well balanced wine can be enjoyed after 3 or 4 years, but develops extremely pleasant tertiary aromas with further ageing. The wine’s balance gives it an ageing potential of 15 years or more. Nose - Brooding, Garrigue, Red Forest Berries Autumnal and savoury characters including forest floor, thyme, cassis and piquant raspberry. Palate - Generous, Fine Tannins, Persistent Medium to full. Stony and dark fruited and concentrated. Benefits from a brief decant. Finish - Delicate, Bright, Balanced Finish rich, long and plush.

Product Description: The special NBA collector's edition of Hennessy V.S.O.P is an ode to a collective game that brings people together all over the world. Game is born from passing the ball, connecting all players, creating a culture shaped by community. Discover the new bold V.S.O.P Gift Box, capturing the tactile feel of a pebbled leather basketball. Since 1765, Maison Hennessy has perfected the art of cognac-making, a tradition perpetuated by eight generations of Master Blenders. A legacy of cultural openness lets Maison Hennessy shine around the world, wherever its celebrated cognacs are shared. In 1817, James Hennessy created a unique blend for the future King George IV of England. From the encounter of these two visionaries, was born the first Hennessy “Very Superior Old Pale,” know today as Hennessy V.S.O.P. The savoir-faire of the Maison Hennessy is fully expressed in this balanced cognac: the selection of eaux-de-vie, aging and assemblage. A cognac of remarkable consistency and vitality, Hennessy V.S.O.P conveys all of the savoir-faire of the Hennessy master blenders who have ensured the continued success of this harmonious assemblage for 200 years. Maker: Maison Hennessy is a distinguished cognac producer with a rich legacy that dates back to its founding in 1765 by Richard Hennessy, an Irish officer in the service of the King of France. Over the centuries, Hennessy has evolved into an unrivaled market leader and the world's foremost premium spirits brand, with a global presence in 160 countries. Based in Cognac, France, Maison Hennessy is known for its long-standing tradition of savoir-faire, which has been instrumental in creating a wide range of exquisite cognac products. The expertise of master blenders at Hennessy has contributed to the brand's reputation for excellence and quality in the industry. In addition to its exceptional cognac offerings, Hennessy engages in artistic collaborations, offers exclusive products and cocktails. Laurent Boillot, serving as the CEO, leads the company in maintaining its commitment to quality and innovation. Maison Hennessy's enduring legacy, unwavering commitment to quality and global influence have firmly established the brand as a symbol of excellence in the cognac industry. With its rich history and dedication to innovation, Hennessy continues to set the standard for exceptional cognac production and remains a celebrated figure in the world of premium spirits. In perpetuating the legacy of the original Hennessy V.S.O.P cognac specially conceived by Hennessy in 1817 for the English Prince Regent, who would become George IV the objective of the Hennessy master blenders has always been to create a complete and harmonious blend: the definitive expression of a perfectly balanced cognac. The mellow texture of its oldest eaux-de-vie perfectly complements the vitality of the youngest, which makes it ideal for any occasion, whether enjoyed on the rocks, as a long drink or in a more creative mix. Philosophy: The journey from grape to bottle in Hennessy cognac production is a meticulous process involving several key stages. It all starts with the careful selection of Ugni Blanc grapes from the Cognac region, known for their high acidity and low alcohol content. In fact, A spirit that bears the Cognac Protected Appellation of origin (PDO) has to comply with regulated specifications, its grapes must be grown in Cognac, and the wine made from them produced here, defined by strict borders surrounding the Charente River. Seems pedantic but you can taste the difference. After harvest, the grapes are pressed, and the juice undergoes fermentation to become a low-alcohol wine. This wine is then distilled twice in copper stills, a crucial step that concentrates its flavours and aromas. Double distillation is required to make eaux-de-vie for cognac. In the first, a raw spirit called “brouillis” is produced. The second distillation produces a much higher alcohol content. Only the middle part, the ‘heart’, is saved. This clear, colourless liquid is called eaux-de-vie. It takes approximately 12kg of grapes to obtain 1 litre of eaux-de-vie. Pressing the grapes produces 9 litres of wine. The resulting eaux-de-vie is aged in French oak barrels, where it matures and develops complexity over time. Hennessy's master blenders then skillfully blend eaux-de-vie of different ages and characteristics to create the desired flavour profile for each cognac expression. Once blended, the cognac is aged further to allow the flavors to harmonise before being bottled. Throughout the entire process, from grape to bottle, Hennessy maintains a commitment to quality and craftsmanship, ensuring that each bottle of cognac meets their exacting standards. For two centuries now, Hennessy's tasting committee has met every day at 11am. They meticulously taste each eaux-de-vie, then select or reject it according to their strict quality standards. The ones selected will be tasted at least once a year to ensure their maturation process follows a standard and style. The result is a range of cognacs renowned for their rich flavours, complexity, and smoothness, enjoyed by connoisseurs around the world. Taste: Nose - Toasted Oak, Rich Golden Raisins, Dried Apricots Intense toasted oak notes mingle with caramel, rich golden raisins, and dried apricots. Palate - Licorice, Juicy Fruits, Vitality The sensation of full body deepens with the flavors of juicy fruits, vanilla, spices and mild tobacco also provided by the vigour of the younger eaux-de-vie. Finish - Spices, Mild Tobacco, Vanilla Licorice and vanilla pop out on the finish to provide a sweet send-off.

The village of Monthelie lies between Meursault and Volnay, and shares many similar characteristics with them. This is another enchanting Chardonnay from PCYM - filled with floral and lemony aromas, apples and a hit of nuttiness too. The bright acidity keeps it fresh and lively, yet walks the line of balance with effortless ease.

Product Information: From a south-west facing 0.65 ha vineyard planted in 1994 located just above La Chateniere. The wine has a deep lemon-yellow hue. Aromatically there's ripe green apple and pear with a hint of white flowers. On the palate it's energetic and bright, yet there is enough substance to give the wine a pleasant lingering impression. PCYM's The white wines are whole bunch pressed, fermented with natural yeasts, aged on lees for up to 18 months in mostly in 350 litre barrels with no lees stirring and no filtration. Burghound describes 2021 as "the kind of vintage that they absolutely love. Otherwise, expressed, it’s a burg geek’s vintage par excellence. The best wines are superbly fresh and transparent as the underlying terroir is wonderfully clear; indeed it’s at the core of each wine.... Outstanding transparency though is not all there is as the wines are strikingly refreshing and tension filled." Maker: Established as one of the young rising stars of Burgundy, Pierre-Yves Colin-Morey in 2005 left his family Domaine, Marc Colin, where he gained a solid reputation for his outstanding white wines. Pierre-Yves took control of a share of the family vineyards (Domaine Marc Colin) from 2006 vintage. His first vintages have been made from vineyards and growers that he works closely with buying the wine as must and aging the wines in barrels which he has supplied. If the resulting wines meet his standards the barrels of wine purchased are then matured in his own cold cellar below his house in Chassagne Montrachet. The Pierre-Yves Colin-Morey estate was born in 2001 from the association of Pierre-Yves Colin (son of Marc) and Caroline Morey (daughter of Jean-Marc). Today they operate 13 hectares in the villages of Saint-Aubin, Chassagne-Montrachet, Santenay, Puligny-Montrachet and Meursault. Their production consists of 92% Chardonnay, 5% Pinot Noir and 3% of Aligoté grape variety. Working about 2 hectares from the family heritage, the other plots have come from different acquisitions over the last fifteen years, as well as a few plots in Fermages. Philosophy: The Chassagne vineyard dates back to the years 280 AD. Historically, the vineyards of Chassagne were mainly planted with Pinot Noir; the Grands Crus and some other plots were white (Chardonnay grape). In 1935, the INAO was created and set itself the task of defining appellations in order to ensure their quality and enhance them. It was also at this time that the Grands Crus of the Montrachet hill were delimited. The vineyard is located between 220 and 340 meters altitude on clay-limestone soils. Most of the hillside vines are based on Jurassic lands (-201 million to -145 million years old). Descending towards the plain, the soils are more recent, dating from the Quaternary (2 million years ago) and come from the erosion of the upper layers. Since the 1990s, the village has seen its proportion of vines planted with Pinot noir decrease in favour of vines planted with Chardonnay. Today, the village is world famous and renowned for its white wines, particularly thanks to the Grands Crus of Montrachet. Pierre-Yves Colin-Morey white wines are whole bunch pressed and fermented with native yeast. Ageing up to 16 months for Bourgognes, St Aubins and more than 18 months for top end white wines with no lees stirring in a very cool cellar. The red wines get partial whole-bunch ferments (about 30%) with very gentle pumping over and gentle vinification designed to maximise freshness and finesse. Long untreated corks for most wines and bottles sealed with wax. The resulting wines are built to age classically up to 10 years or more. Nose - Crush Rock, Flint, Ethereal A much more open and airy bouquet with crushed rock and struck flint unfurling in the glass. Palate - Polished, Sleek, Vibrant The mouthfeel of the vibrant and delicious medium-bodied flavours is sleek, even polished, while delivering excellent length on the rich, dry and balanced finale. Finish - Satin-like, Saline, Impactful Satiny and incisive, it's impressively complete, with a penetrating, saline finish

Product Description: Jacquesson’s Cuvée No. 742 Extra Brut NV is a true testament to the art of blending, combining wines from multiple years to create a champagne that is both complex and balanced. The 742 blend is primarily based on the 2014 harvest (59% of the blend) from top Grand Cru and Premier Cru vineyards in Aÿ, Dizy, and Hautvillers, with additional reserve wines added to enhance depth and ensure consistency year after year. The grapes used are a blend of Pinot Noir, Chardonnay, and Meunier, with a dosage of just 1.5 g/l, offering a precise and pure champagne experience. The result is a wine that offers depth, freshness, and a rich complexity—showcasing a beautifully delicate balance of fruit, spice, and minerality. The subtle aromas of orchard fruits, citrus, and almond are enhanced by a touch of brioche and a slight floral hint, which gives way to a finely textured palate with crisp acidity and a long, harmonious finish. The wine is aged on its lees for an extended period, which adds layers of complexity and richness. Whether enjoyed now or cellared for further aging, Cuvée No. 742 will continue to evolve beautifully. Maker Jacquesson is one of Champagne’s finest and most respected houses, known for its pioneering approach to winemaking and its dedication to creating exceptional wines that reflect the unique terroirs of Champagne. Founded in 1798, Jacquesson is a family-owned house that combines tradition with modernity, producing wines of incredible precision, elegance, and depth. The house is known for its meticulous attention to detail, from vineyard management to winemaking, and for producing Champagnes that reflect the singular expression of each vintage. Philosophy At Jacquesson, the philosophy is simple: produce the best possible Champagne every year, respecting the unique character of each vintage while highlighting the extraordinary potential of the terroir. The house’s commitment to single-vineyard wines, minimal intervention, and sustainability allows the true expression of each vineyard to shine through. Jacquesson also emphasises the importance of time, allowing their wines to evolve naturally in the bottle, resulting in Champagne that is complex, balanced, and always reflective of the land from which it comes. Their commitment to excellence is evident in every bottle, making Jacquesson a standout name in Champagne. Tasting Notes Nose Subtle Complexity The nose offers a delicate blend of treacle tart, soaked raisins, and a hint of candied citrus peel, with a touch of spice adding depth. Palate Rich and Balanced Layers of dark fruit emerge on the palate, balanced by crisp acidity, with subtle oak and a smooth, refined texture providing complexity. Finish Lingering Freshness A long, refreshing finish with delicate salinity, showcasing its beautiful balance and depth.

Product Description: The Domaine Mee Godard Beaujolais Villages 2023 embodies the future of Beaujolais in a bottle. Sourced from the volcanic soils of Quincié, where vines flourish at 400 metres above sea level, this 100% Gamay wine is a brilliant expression of its terroir. It delivers a captivating bouquet of ripe red fruits, including strawberry, cherry, and redcurrant, with a subtle savoury twist. Medium-bodied, it features a delicate balance of freshness, fine tannins, and a long, elegant finish. The wine’s lively acidity gives it a vivacious character, making it a joy to drink now, with plenty of potential for further development. Maker: Domaine Mee Godard is the result of the passion and vision of Mee Godard, an exceptional winemaker whose journey from South Korea to the heart of Beaujolais has defined the success of the estate. After studying winemaking in Burgundy, Mee was drawn to Morgon for its distinctive terroir, particularly the revered slopes of the Côte du Py. It was here that she established her domaine, with the goal of producing wines that authentically express the unique character of the land. Her approach to winemaking is one of minimal intervention, allowing the natural attributes of the vineyard to shine through. By focusing on organic viticulture and sustainable practices, she ensures that the wines retain their purity and complexity, allowing the full potential of the grapes to be realised. Mee’s philosophy revolves around crafting wines that are both elegant and expressive, embodying the perfect balance between tradition and innovation. She strives to create wines that reflect the essence of the Morgon terroir—wines that are complex, with both power and finesse, and that evolve gracefully over time. Her commitment to excellence is matched only by her respect for the land, and her dedication to sustainable viticulture ensures that each bottle of Domaine Mee Godard wine is a true reflection of the estate’s history, terroir, and vision. This hands-off approach allows the natural character of each vintage to flourish, creating wines that captivate with their depth, complexity, and refinement. Vineyard: Domaine Mee Godard's vineyard spans six hectares in the esteemed Morgon appellation, one of the most revered wine regions in Beaujolais. Located on the slopes of the Côte du Py, the vineyard enjoys an ideal terroir for growing Gamay and Chardonnay, the region’s signature grape varieties. The soil is primarily granite, with a mix of minerals that gives the wines their characteristic freshness and minerality. The vineyard benefits from the cooling influences of the Monts du Beaujolais, providing a climate that encourages slow ripening and retains the natural acidity of the grapes, which is crucial for producing wines of great balance and longevity. The vines at Domaine Mee Godard are predominantly over 60 years old, with deep roots that allow the plants to access the full richness of the soil. These older vines contribute to the wines’ complexity and depth, producing small yields of concentrated, flavorful fruit. The vineyard is farmed using organic principles, with an emphasis on soil health and minimal intervention. Mee Godard’s dedication to sustainability is evident in the vineyard’s management practices, ensuring that each vintage reflects the purity of the land. This commitment to maintaining the integrity of the terroir allows the wines of Domaine Mee Godard to showcase the full potential of Morgon’s unique, multifaceted terroir. Tasting Notes: Nose: Fresh, Fruity, Floral A fragrant mix of ripe strawberry, red cherry, and redcurrant greets the nose, complemented by a touch of floral violets and delicate spice. Palate: Medium-Bodied, Lively, Balanced The palate is a harmonious blend of ripe red fruits, with vibrant acidity and integrated tannins, offering depth and a smooth, balanced texture. Finish: Long, Fresh, Refined A crisp and fresh finish with lingering fruit and subtle earthy nuances, maintaining perfect balance and elegance throughout.

Product Description: Practising organic and biodynamic viticulture, Girardin ferments whole clusters using indigenous yeasts, then raises the wine for 11 months in 456 L barrels (85 percent new) followed by five months in stainless steel. The result is a wine that balances concentrated white fruit with steely mineral drive and a bright grapefruit tang. Drink now for its vibrant tension or cellar for eight to twelve years to see deeper complexity emerge. Made from 100 percent Chardonnay (12.5 percent ABV), it’s ideal with veal or poultry in white-wine sauce, grilled lobster or king prawns in beurre blanc, and even blue cheese or foie gras. The Maker Pierre-Vincent Girardin cut his teeth under Burgundy’s grand domaines, then struck out on his own in 2012 with a singular goal: to distil the purest essence of Meursault’s storied terroir. Working single-parcel parcels across premier lieu-dits, he tends each vine personally—pruning, ploughing and hand-harvesting to ensure fruit arrives at the winery in immaculate condition. His background in oenology underpins a thoughtful, measured approach: fermentation is guided but never forced, and élevage prioritises transparency over showmanship. At the winery, Girardin champions whole-cluster vinification, letting indigenous yeasts and gentle extraction shape each cuvée. He favours large-format, 456-litre barrels (half new) to temper oak’s footprint, then finishes in stainless steel to lock in freshness and purity. Unfined and unfiltered, his wines arrive in bottle as faithful ambassadors of their origin—alive with mineral energy and poised acidity. Today, Pierre-Vincent’s range stands as a testament to small-scale craft. With annual production measured in thousands—not tens of thousands—of bottles, each release feels personal: a snapshot of vintage nuances and a window into Girardin’s relentless quest for balance. His wines are never ostentatious; they simply do their job with quiet confidence. Philosophy At the heart of Girardin’s endeavour lies a reverence for soil. His parcels—Casse-Têtes, Sous la Velle and La Barre Dessus—are chosen for their limestone-marl matrices, each site imparting its own textural signature. By isolating micro-terroirs, he lets geology speak: gunflint minerality, bright citrus tension and the chalky grip that defines top-flight Meursault. Sustainability is more than a buzzword here. Girardin farms organically, accepts vintage variability and avoids chemical shortcuts. Low yields are a feature, not a flaw; they concentrate flavour and ensure vines remain vigorous for generations to come. Every vineyard intervention—from cover crops to canopy management—is calibrated to nurture biodiversity and soil health. In cellar, restraint rules. Fermentation vessels are selected for nuance, élevage schedules are dictated by tasting rather than tradition, and assemblages are kept minimal to preserve site identity. Through these choices, the Girardin range emerges as a cohesive narrative: a clear, unvarnished voice that invites drinkers to explore Meursault one parcel at a time. Tasting Notes NOSE – Stony Citrus Lift Grapefruit and lemon peel intertwined with crushed chalk. PALATE – Crisp Mineral Texture Linear orchard fruit framed by steely salinity and fine grip. FINISH – Long Limestone Echo A sustained, saline-driven close with a final flash of grapefruit zest.