Summer in the city is perfect for good friends and great wines.

100% Tinta Fina

Hand harvested. Cold skin maceration for 7 days. Alcoholic fermentation in stainless steel tanks for 12 days at 24ºC. A total maceration period of 18 days.
Aged for 8 months in 2nd and 3rd year french oak barrels of 400l.

• Certified biodynamic
• 50% Pinot Blanc, 25% Pinot Gris, 25% Pinot Noir
• From multiple parcels in the village of Bennwihr
• Quaternary alluvial soils
• 40+ year old vines
• Three varieties of Pinots are pressed directly and blended
• Indigenous yeast
• Fermented in 50% stainless steel, 50% in foudres
• Aged in stainless steel for 9 months

From vines around 70-80 years old planted to four hectares of clay, stony and calcareous soils, the grapes are hand-harvested at the end of September with intense sorting. Maceration lasts a minimum of 12 weeks wiht 50% whole-cluster and the rest de-stemmed. Spontaneous fermentation takes place in clay amphorae (300-3500L), using indigenous yeasts, between 4-6 weeks without temperature control. The wine rests on lees for three months with stirring once a day in the beginning and then once a week. Aged for four months in clay amphora. Unfined and unfiltered.

Colour: light brown with an amber hue. – Nose: bouquet of vanilla with spicy, citrusy and dried fruit notes of almond, raisins and cloves. – Palate: well-rounded, rich vanilla taste that picks up the aromas from the nose. Combines well with the bitter orange, dates, cocoa beans and saffron flavours. – Alcohol content: 16.5%

New York Straight Rye Whiskey blended from 53 gallon and 30 gallon American White Oak barrels.

Classic mashbill of rye and malted barley, aged for an average of 3 years and non-chill filtered.

Our High Rye Bourbon barrels are tasted then blended in small batches, to achieve an amazingly smooth and rich bourbon with gorgeous notes of Vanilla, Caramel & Cocoa.

• 100% Gamay
• Vines from Les Côtes de la Roche, just west of Juliénas in the hamlet of Jullié
• 50+ year old vines
• 350 meters in altitude and on a clear day you can see Mont Blanc!
• High density planting: 10,000 vines/ha
• Steep slopes of crushed granite, blue stones – with the bedrock very close
• Semi-carbonic maceration
• Indigenous yeast
• Aged in a mix of stainless steel and cement

This release from Simon Giacometti is a whole different animal, compared to other examples of Patrimonio. It’s made in a remote part of the appellation where sandy granite soils replace the limestone found elsewhere in Patrimonio. Niellucciu from granite tastes juicier, spicier, and less structured than from limestone; on top of that, Simon harvested early to capture plenty of freshness and lower alcohol. Bright red fruit, Corsican herbs, and smooth tannins make this a unique, but no less terroir-driven, Patrimonio that is a real joy to drink right now.

Acha’s classically Basque vermouth syncs beautifully with the broader vermouth tradition in Spain, heavily represented in Madrid, Barcelona, and the Basque Country. The botanicals are macerated in aguardiente – produced in a 130 year-old copper pot still – and blended into a neutral Airén wine base.Tasting Notes: Made in a lighter style than other European red vermouths, the iconic Acha herbal notes are balanced with bright, fresh fruit, including sour cherry jam, plum skin, and dried Mission figs.

Pairing Notes: A beautiful red vermouth for lighter spirits, Acha Rojo is great with gin in a Martinez, with herbal liqueurs, blanco tequila, sherry, and Jacoulot L’Authentique Marc. When in doubt, serve on tap with a splash of soda water and green olives for a classic Vermouth hour, or “La Hora del Vermut”.

Ibar whisky is distilled at Acha’s headquarters in Álava in their historic Hervé & Moulin copper pot still, one of the oldest functioning pot stills in Europe. It is then aged in freshly re-charred Iberian oak casks, sourced from local winemakers, before being down proofed with pristine filtered water from the Nervión River and bottled. Acha Distillery’s Ibar whiskies are a completely fresh take on Scotch-style malt whisky, with a unique character reflecting their Basque ingredients and terroir.

Flavor Profile: Acha’s Ibar 3yr whisky has a light, grainy nose, with a distinctly savory profile of green smoke and sea salt and a long, textural finish

Usage Notes: Ibar 3yr is a perfect highball whisky, and more than holds its own in more complex cocktails, especially citrus and spice drinks like mules or Penicillins.

• 15% malted barley and 85% unmalted barley from Basque Country
• Malted barley is smoked with local Basque heather roots
• Distilled in a Hervé & Moulin copper pot still
• Aged in freshly-charred Iberian oak barrels, repurposed from local winemakers
• Diluted with filtered water from the Nervión River
• Non-chill filtered
• No added coloring
• Light nose of malt and grain, with green smoke and a salty sensation on the palate

About Limestone Coast:

Best known for the region of Coonawarra, where first vines were planted in 1891 as part of the ‘Penola Fruit Colony’, the area has achieved longstanding recognition for its fine red wines. The other regions, while perhaps less publicized, share the benefits of mineral-rich soil and proximity to the coast. The soils are predominantly terra rossa – rich red-brown loam topsoil laid over a thin layer of calcrete, sitting on top of a base of the region’s abundance of white limestone.

550 cases made single parcel from an established vineyard.

Fermented in three tonne open top fermenters with whole bunch influence and hand plunged twice daily. Partially matured in seasoned small format French oak before bottling with minimal S02.

Dark red in color with classic Pinot characters to the fore displaying cherry, dark berry and a varietal savory edge. The wine

is supple and long with a good deal of concentration balanced by a clean acidity

Tim Smith Bugalugs Shiraz has plump black cherry, plum fruit, licorice, graphite, bay leaf, mushroom umami, and cocoa aromas. Medium bodied, it has the classic regional characters of spicy, plummy fruit and black pepper with soft finishing tannins.-Winery

60% Pinot Meunier, 15% Pinot Noir, and 25% Chardonnay exclusively from Grand Cru and Premier Cru vineyards. The Meunier and Pinot Noir mostly come from Mailly and Ludes and the Chardonnay comes from vineyards in the Montagne de Reims and the Cote des Blancs. Aged for a minimum of five years before disgorgement.

Sourced from estate vineyards in the Vittoria region.

Red soil of medium consistency; made up of subalpine sands composed of limestone and silica.

Hand-harvested. Vines average 15 years of age.

Spontaneous fermentation in concrete tanks on the skins with indigenous yeast.

Aged in concrete vats for nine months followed by three months in the bottle before release.

The 2022 Nero d'Avola Nero di Lupo wafts up with a remarkably pretty blend of violet, lavender, crushed blackberries and hints of spice. This is juicy in style with wiry textures and a light-bodied frame, displaying tart red and blue fruits that swirl across a stream of zesty acidity. It finishes with medium length and cleans up quite well, leaving a crisp, nearly crunchy sensation and notes of licorice on the close.

100% Cabernet Sauvignon

Sourced from 3 St. Helena vineyards:

Sunbasket Vineyard

Grech vineyard (3 properties west of Kronos)

Hayne Vineyard

Bale gravely loam soil

Native yeast fermentation

Fermented in closed top stainless steel tanks

Aged for 20 months (50% new French oak)

The juicy flavors lean more toward the purple and black end of the Cabernet spectrum, with cassis, black plums and marion berries dominating. With time in the glass, bing cherries and blueberries emerge for a symphony of flavor. A pretty

violet and dried rose perfume is beginning to develop, and savory spice notes and lifting minerality round out this charmer.

Certified LIVE Sustainable/Practicing Biodynamic

100% Pinot Noir

75% Cristom Estate Vineyards, 25% from ten sites in the Eola-Amity Hills

Named after Mt. Jefferson in the Cascade Range that can be seen from the winery

Volcanic soils of Columbia River Basalts

100% hand-harvested

52% whole-cluster

100% native yeast fermentation

Aged 10 months on its lees in 22% new French oak

13.5% abv

This Pinot Noir is a medium garnet color. On the nose it is showing cola berry, oolong tea and wild berry aromas. It has the ‘signature’ Mt. Jefferson liveliness on the palate with bright, juicy red cherry flavors that echo on the finish. There are more complex flavors of earth and spice evident on the palate but they need a little time to show through more completely. This Pinot Noir will develop nicely in the short to medium term.

A unique Xinomavro vineyard located in the foothils of mount Vermion is mildly cultivated producing low yields. The resulting wine is a smooth and complex «Xinomavro» that ages for 12 months in 500 lt barrels.

Aromas: Red and black fruits (cherry, plum, black berry), clove.
Varietal Composition: 100% Xinomavro.
Classification: P.G.I. Imathia.
Serving Temperature: 18°C - 20°C.
Bottle Size: 750ml, 1500ml. Alcohol Vol: 13,5%.

49% Syrah, 45% Cinsault, 4% Mourvedre 1% Touriga Nacional & 1% Grenache Noir

The vineyards are situated on Hercules Pillar and Klipdam farms in the south-western part of the Paarl wine region. Locals call the area Muldersvlei.

Soils are a combination of decomposed granite and clay shale

Hand harvested

70% destemmed grapes and whole bunches were fermented in small, open-topped tanks

Aged for 10 months in seasoned oak barrels and stainless steel tanks

Mouthwateringly vibrant red berries flood the nose and palate. Soft, luscious mouth-feel. Refreshing and

medium-bodied.

A fascinating lemongrass-infused mezcal from one of our favorite artisanal mezcal lines. With its delicate citrusy aromas, this will make your next margarita or paloma truly pop.

Varietals: 100% Furmint

AVA: Tokaj, Hungary

Alcohol: 13.0%

Sugar: 3.6 g/L

Total Acidity: 6.9 g/L

Bottled: April 2020

Royal Tokaji’s Dry Furmint is the definitive regional expression of this grape

variety. Fruit is sourced from estate and negociant vineyards. The region, with

its 400-plus extinct volcanos, is depicted on the label. This volcanic soil and

hilly topography are critical to the expression of Furmint in this wine.

2019 Vintage Notes

An excellent vintage for dry wines, 2019 was warm, early and provided ripe

and full-flavored Furmint grapes with balancing acidity.

Vinification

Whole bunches were gently pressed and fermented in stainless steel tanks and

some Hungarian Zemplen oak barrels, segregated by different vineyard lots.

During vinification, malolactic fermentation is avoided. The wine is matured

in the same types of vessels: stainless-steel tanks and 300L and 500L

Hungarian Zemplen oak barrels. With this vintage the wine was aged in equal

amounts in stainless steel and oak, with a proportion of 15% new oak to add

subtle overtones and dimension. The wine is kept on fine lees for 4-5 months

to achieve roundness and structure.

Tasting Notes

A fresh, crisp wine showing all the fine qualities of the unique Furmint grape.

Aromas of grape flowers, apple and pear combine with flavors of ripe apricot

and peach to produce a sleek, intense dry wine with a long, refreshing finish.

This wine is delicious as an aperitif, ideal with oysters, seafood and white

meats, but partners equally well with spicy dishes and fried foods. Versatile is

the word!

VINTAGE NOTES

The 2022 harvest had early frosts in April, but the impact

was minimal. Despite the hot and dry summer, timely

rainfalls during the vine’s growth stages helped. Harvesting

started on August 25th, based on estimated blossoming,

which maintained great minerality in the wines. Our vineyard

managed water stresses well. The initial juices were well-

balanced and precise. The grapes had thick skins this year

due to the climate, so we focused on the core pressing

to preserve their brightness. Overall, the 2022 vintage is

abundant and high quality.

WINEMAKING

Whole bunches are collected in a pneumatic press, then

12 hours settling at 10 to 12°C in specially designed wide

tanks to accelerate the natural settling process. 21 days of

fermentation at 17°C in stainless steel tanks and wooden

casks. Aging on fine lees in stainless steel tanks and

wooden casks “foudres” of 55hl (15%) during 6 months

on average. Alcoholic and malolactic fermentation.

TASTING NOTES

Chablis Saint Martin has the intense freshness typical of

the terroir in combination with ripe white fruit and white

blossom aromas. The minerality gives a lingering finish and

a distinct character. A nice complexity emerges from this vintage, while keeping a lot of purity.

Can we call this expression the entry level in Couvreur’s world? Yes, let’s do it. This is the classic blended whisky which used to be called “The grain Whisky” because composed by a most part of grain. The Unique is something pretty rare as it combines malted and unmalted cereals in order to produce a rounded flavor that’s one of a kind.

Average age: 4 years.

An exception in the Michel Couvreur range because it’s not aged in fresh sherry casks (the freshness is related whether the emptied cask has been in contact with Sherry wine).

The Unique is aged in casks previously already used for the Overaged or other Couvreuer’s top range products. If the cask is still in good conditions with no leaking, it can be used for the Unique (and other house blended whiskies) and obviously there is a minor Sherry influence here, while the whisky influence gains ground.

Golden color at sight. Iodine flavors with a touch of almond and vanilla sweetness. Delicate and subtle, it reminds the white fruit. Nervous on the palate, it appears round after the taste. Finishes more floral than what expected after the first sip. It should be served chilled. Matured in the middle humidity part of the cellar. 44% AbV (the distillation degree is 70% and the cask strength 62%).

The wax presents a greenish color. Good ingredient for cocktails as well.