2011 Retail Wine List Website: Tel: Shop Address:

Transcription

1 2011 Retail Wine List Website: Tel: +44 (0) Shop Address: Cozzi & Boffa, Burwash Manor, New Road, Barton, Cambridge, Cambs. CB23 7EY, UK. Tel:

2 Jason Cozzi, Wine Merchant Cozzi & Boffa is a trading name of Discover Wine Ltd, which has been owned and run by me, Jason Cozzi for the last 11 years. I threw caution to the wind, got out of the comfort zone of a well paid corporate lifestyle and set up my wine business on the back of a fascination of wine and where it really came from. I soon realised that the only way to find the answer to this question was to set out on a journey and explore the vineyards of Europe in search of great wine. Wine wine is like taking a never ending journey, at the beginning you think you know something about wine but by the time you are half way through you discover you really knew very little in the beginning! much we think we know about wine there is always something new and exciting to learn every day, if we can just get off the beaten track and allow ourselves to be immersed in the narrative. I spend many weeks scouring the vineyards of Europe every year, in search of wines that create an emotion inside of me when I drink them wines with a true sense of place. My aim is to discover new and emerging winemaking talent that would otherwise be lost in this commercially driven world. I want to expose these special wines to as many wine enthusiasts as I can, who recognise something unique and very individual in the glass. It makes life far more interesting and the wine drinking far more enjoyable - especially knowing that you are supporting a small artisan producer, who has hand crafted the wine in your glass. I want to share my wines with a discerning audience who wants to explore the diversity of new terroir from lesser known regions by producers you have never heard of who are using some fantastic varietals you may never have tried before. I like to think of myself at the cutting edge of wine discovery but I will leave you to decide that after you have tasted some of my wines. Fact: About 90% of my entire wine portfolio is not available anywhere else in the UK and I am very proud to represent all the wineries I work with directly. I hope that you will place trust in the wine service I offer and also enjoy the wines (and the journey) as much as I do. Please feel free to call me on if you need any assistance. Jason Cozzi

3 ITALY Chianti, Tuscany Fattoria Casa Sola Fattoria Casa Sola is nestled in the very heartland of the Chianti Classico wine area near the l beauty and classical Tuscan dwellings, the centre of which is the main 15th Century Villa and family home to the delightful and passionate Gambaro family. We have been very fortunate to start importing these wines direct in some truly great vintages across the board. If there is ever a time to revisit this classic wine region then it is now. PERGLIAMICI ROSSO IGT Try with: Tomato based pasta dishes and anti-pasta. Aging Potential: 3-5 years from vintage. Production: 10,000 bottles. CHIANTI CLASSICO DOC Try with: Grilled red meats, gnocchi and seasonal, hard cheeses. Aging Potential: 5-7 years from vintage. Production: 25,000 bottles. CHIANTI CLASSICO RISERVA DOCG Try with: Slow cooked red meats or mature, hard cheeses. Aging Potential: 8-12 years. Production: 10,000 bottles Try with: Aging Potential: years. Production: 5,000 bottles.

4 ITALY Marche Tenuta Cocci Grifoni At the heart of every great vineyard is a great family and none more so than that of the Cocci Grifoni family now led by sisters Marilena and Paola under the watchful eye of their father Guido, the first real pioneer of the region we know as the Marche. Here we find the true creates an emotion inside us when drinking. There is no room for trendy, marketing wines at this estate, they prefer instead to work in harmony with the land to produce wines that reflect not only the soil and climate but the passion of the people. At the very heart of this Cocci, this grape varietal has truly landed on the international wine stage for all to see and enjoy. I feel very privilaged to share in the success of this hard working family Try with: Roast chicken, pan-fried fish and light pasta dishes. Aging Potential: 2-4 years from vintage. Production: 20,000 bottles. ADAMANTEA OFFIDA PASSERINA DOC Try with: Shellfish and other seafood dishes. Aging Potential: 2-3 years from vintage. Production: 15,000 bottles. COLLE VECCHIO OFFIDA PECORINO DOC Try with: Shellfish and other seafood dishes. Aging Potential: 5-15 years. Production: 5,000 bottles. VIGNETI SAN BASSO VERDICCHIO DOC Try with: Shellfish and other seafood dishes plus omelettes and green salads. Aging Potential: 3-5 years. Production: 8,000 bottles.

5 R OSSO PICENO DOC Try with: Antipasti, charcuterie or cheeses Aging Potential: 3-6 years. Production: 25,000 bottles. DOC Try with: Grilled meats, mature cheese and classic tomato based Italian dishes. Aging Potential: 8-12 years. Production: 5,000 bottles. IL GRIFONE DOC Try with: Fine grilled meats, mature cheeses and roasted game birds. Aging Potential: years. Production: 4,000 bottles. We also have a small number of JERABOAMS Rosso Piceno Superiore 2006 packaged in individual Gift Cartons. The 2006 vintage was considered excellent in central Italy and this large format bottle would make a great gift for any wine enthusiast or celebration dinner. JERABOAM We also have a small parcel of Tenuta Cocci Grif ade from Pecorino grapes great served with friends at the end of a meal: Pecorino Grappa (per 50cl)

6 ITALY Sicily Feudo Montoni If angels lived on earth, they would probably settle in Feudo Montoni. It captivates you with even to the most masterful canvas. Here comes a feeling of incredible freedom you suddenly become lord of the manor and never want to leave the place. The Sireci family bought Feudo Montoni Estate in the early part of the 20th Century. In the heart of the a typical ancient, Sicilian structure in the form of a rectangle -sufficient it housed about a hundred peasants who worked the soil and had sheep (hence the name Feudo Montoni). Nowadays it is mainly a farm where grapes are grown. The main entrance is adorned with a medievil coat of arms, and the cellar has an ancient stone carved with the date of the original building meaning that several years ago he started to produce his own wines under his own Feudo Montoni label. Growing about a dozen different grape varieties on the estate, Fabio prefers Sicilian grapes he concludes. All the rest is sold to larger, more famous, world-renowned producers on the island such as Planeta, bottle it himself in GRILLO CLASSICO DOC Try with:. Aging Potential: 3-4 years from vintage. Production: 15,000 bottles. CATARRATTO CLASSICO DOC Try with: Pasta with light creamy sauces, seafood risotto or moules mariniere. Ageing Potential: 3-4 years from vintage. Production: 15,000 bottles.

7 @ Try with: Grilled lamb cutlets with herbs or classic Italian meat balls. Ageing Potential: 5-10 years. Production: 20,000 bottles Try with: Rare roast rib of beef, seasoned cheeses or fine Italian pasta dishes. Ageing Potential: years. Production: 3,800 bottles. STOCKS VERY LIMITED Try with: Rare roast rib of beef, seasoned cheeses or fine Italian pasta dishes. Ageing Potential: years. Production: 3,800 bottles. We also have a small number of MAGNUMS packaged in individual wooden boxes and hand written labels. The 2005 vintage was considered one of the finest vintages to date of this wine and is best drunk 7 years after vintage. MAGNUMS great served with family and friends at a celebration dinner.

8 ITALY Emilia-Romagna Tre Monti The winery actually comprises two separate estates, one in the hills near Imola, the other in the hills of Forli. Estate-grown grapes only are vinified and all of the vineyards are managed according to the principles of sustainable viticulture. The winemaking operations are watched over painstakingly by the experienced and talented Vittorio Navacchia, and animated by a philosophy of minimal intervention. Every step is carried out with full respect not only for the integrity of the fruit, but above all for the unique character of each growing year, so that Vittorio can ensure that the final wines fully expresses all of the conditions that gave it birth. This overall philosophy has resulted in a production that is almost exclusively focused on monovarietal wines, thanks largely to those efforts lavished everyday on the vineyards. area amounts to some 55 hectares, all of it planted to the indigenous Romagna classics like the white Albana, the first Italian white wine to win official DOCG status contained at the Imola estate, which lies in the Tre Monti (three mountains) area some 30 hectares, all in vines, with the vineyards facing southeast. Soils are primarily siltclay and quite dense and studies and experience have shown that this soil profile is perfect for the cultivation white wine grapes. The microclimate at Imola is marked by night time temperatures significantly lower than those during the day, which develops aromatic complexity in the grapes particularly w covers some 28 hectares and enjoys a magnificent position in the Forli hills, a terraced vineyard at 150 metres elevation with a sweeping view of the Romagna plains below. The whole vineyard area at Forli is south facing and the main soil type is sandy clay but with a pebbly texture but really there is a microcosm of various soil types found. Tre Monti has spent many years studying their soil types to match very carefully specific grape varieties to each to ob carefully forging a viticultural link that brings the complexities of our past to the present day thus passing on a cultural heritage that has an appeal to modern wine lovers and Try with: Soups, risotto, roast chicken or veal. Aging Potential: 3-6 years from vintage. Production: 11,000 bottles.

9 Try with: Italian meatballs and all manner of pasta with tomato-based sauces. Ageing Potential: 5-10 years from vintage. Production: 19,000 bottles. - GN Try with: Italian meatballs and all manner of pasta with tomato-based sauces. Ageing Potential: 5-10 years from vintage. Production: 19,000 bottles. - n Gambero Rosso Guide Try with: Braised lamb shanks in tomato sauce, roast beef and rich baked lasagne. Ageing Potential: 8-20 years. Production: 6,000 bottles. STOCKS VERY LIMITED Riserva DOC Try with: Braised lamb shanks in tomato sauce, roast beef and rich baked lasagne. Ageing Potential: 8-20 years. Production: 6,000 bottles Try with: Grilled Seafood, chicken in a creamy sauce or try with bangers & mash! Ageing Potential: 5-12 years. Production: 3,000 bottles. STOCKS VERY LIMITED Try with: Grilled Seafood, chicken in a creamy sauce or try with bangers & mash! Ageing Potential: 5-12 years. Production: 3,000 bottles.

10 ITALY Campania Cantine Manimurci Cantine Manimurci was an idea borne from the many friendships from the village of Paternopoli, local people who wanted to share not only their passion for wine but the heart of their land and its people. Their knowledge has been passed down from one generation to another and by sharing this deep understanding between friends they giving are themselves a great advantage. The winery itself is very young, and its resources are sometimes very limited everything they have achieved has come from their own pockets and hard graft. The work is shared, with each partner giving his time and support in equal amounts. You can sense the struggle they face each day but their common goal is their bond and they have a vision and a desire to succeed. Luckily, they have a very talented Oenologist on hand to guide them into a niche marketplace;; his name is a local hero who has to iconic status of worldwide renown. His CV can boast some of the greatest names in southern Italian winemaking and as a result he is well-travelled and understands the international wine markets extremely well. Manimurci is currently renting most of its vineyard plots from local farmers who have lost touch and therefore much of this land has old vines planted. DOC Try with: Tomato based pasta dishes and strong flavoured risottos. Ageing Potential: 5-10 years. Production: 15,000 bottles.

11 ITALY Veneto Azienda Agrigola Cavazza Grapes caressed by the wind, kissed, coloured and ripened by the sun in a rich and welcoming region. Images, that at first enchant the eye of the beholder, time seems to stand still as it consecrates the eternal pace of nature. Tradition, innovation, past, present and future intertwine like the branches of a vine the queen of this magnificent and generous land. From the hills of Gambellara to the Cicogna Estate in the Colli Bereci Hills vines are life and wine represents a way of life. Experience, passion and the hard work of entire generations of wine growers can be tasted in each glass of wine. The essence that delights the hearts of men is found here in the strong willed choices and skilled hands of the Cavazza family. The quality of wine stems from the land, that has been understood, loved and cared for by the many generations of the Cavazza family. Pampering their vines as if they are young children being nurtured by the careful love of its mother. Here you will find an ancient tradition of wine masters passing down their artisan skills and knowledge of the past from father to son and blending it with the modern technology to meet the demands of today's discerning wine enthusiast. From picking to bottling everything is expertly subjected to the strict disciplinary controls to preserve indelibly the potential of each grape variety to ensure that the land is expressed in the finished wine. The beautiful Cicogna Estate is around 40 hectares and is located on the extreme, sweeping slopes of the Colli Berici Hills which were once under the sea as the fossils and crustaceans found in the soil will testify. Here you will find the vines that exhibit the very best of what Veneto can offer in red wines, namely the stunning "San Martino" cuvee. NV Try with: Enjoy as an aperitif with canapés. Aging Potential: 1-3 years. Production: 40,000 bottles. Rosé NV Try with: Enjoy as an aperitif or try with cheese soufflé. Ageing Potential: 1-3 years from vintage. Production: 40,000 bottles..99 (with screw-cap) Try with: Share with good family, friends and anti pasta or impromptu celebrations. Ageing Potential: 1-2 years from vintage. Production: 40,000 bottles.

12 Try with: Share with good family and friends and anti pasta. Ageing Potential: 1-2 years from vintage. Production: 40,000 bottles. Bianco Try with: Share with good family and friends and anti pasta. Ageing Potential: 1-2 years from vintage. Production: 40,000 bottles Try with: Florentine steak, cooked rare, mature strong cheeses and your best company. Aging Potential: 8-15 years from vintage. Production: 3,500 bottles. (37.5cl) 9.99 Try with: Great with fruit based desserts like Pavlova, French tarts and summer trifles. Aging Potential: 3-8 years from vintage. Production: 8,000 bottles. ellara Recioto Classico DOC 2007 (50cl) Try with: Most rich desserts or soft blue cheeses like Gorgonzola. Aging Potential: years from vintage. Production: 3,500 bottles.

13 ITALY Puglia Schola Sarmenti Schola Sarmenti wine cellar was born with a specific purpose: preserving and enhancing cultural and technical wine heritage coming from the ancient generations of the Salentine peninsula. If you choose Schola Sarmenti, you will discover authentic vineyards, skilfully and patiently protected for over 80 years, harvesting only the best grapes, which were ripened respecting and rediscovering centuries of wisdom. During vinification, some simple rules allow them to obtain valuable wines that give way to the warm embrace of a precious terroir. A very low yield per hectare, harvesting carried out specifically by experienced hands, meticulous preservation of grape bunches in small cassettes and further selection of the very best berries in the wine cellar by means of a modern sorting table. This attention to detail of fruit processing harmoniously blends with advanced technologies and wine science. Thanks to these strict criteria, Schola Sarmenti wines convey a unique and unrepeatable universe of sensations, emotions, fragrances and tastes. The many stages of history have revealed that mankind and wine met in the mists of night and their meeting was not accidental. If you choose Schola Sarmenti, you will achieve a modus vivendi and a philosophy of life which make wine tasting a unique moment;; you will find in every man the primordial harmony between sky and earth, and wine will be its eternal custodian..99 Try with: Smoky, barbecued meats. Aging Potential: 3-5 years from vintage. Production: 25,000 bottles Try with: Great with Butchers Sausages. Aging Potential: 3-5 years from vintage. Production: 25,000 bottles Try with: Smoky, barbecued meats and Roast Duck. Aging Potential: 5-8 years from vintage. Production: 10,000 bottles Try with: Roasted, caramelised vegetables and rich tomato pasta. Aging Potential: 5-15 years from vintage. Production: 10,000 bottles.

14 Try with: Rich meat dishes like roast rib of beef or slow cooked lamb. Aging Potential: 5-15 years from vintage. Production: 4,600 bottles. T Primitivo Rosso Try with: Slow braised beef or stews and chunks of aged parmesan cheese. Aging Potential: 8-25 years from vintage. Production: 1,800 bottles Try with: Tiramisu and rich chocolate desserts Aging Potential: 8-12 years from vintage. Production: 2,600 bottles.

15 ITALY Montalcino, Tuscany CUPANO 2010 saw a particularly amazing journey through the vineyards of Europe, uncovering some very special talent indeed. With so many highlights this year, where does one begin in describing or talking about Cupano? It all starts with two wonderfully gifted and talented people. When you meet Ornella Tondini and Lionel Cousin you cannot help thinking you have uncovered two very special, highly polished gems in this wine world of ours. Rarely does one come across such kind, warm and generous people with such a clearly defined philosophy and dedication to making wines that truly reflect terroir, whilst at the same time, keeping in tune with Mother Nature. At Cupano we have all these elements in abundance. It would be easy for me to quote the great journalists of this world when choosing to talk to you about the truly stunning wines that Ornella and Lionel make, believe me there are plenty of special words lavished on this couple and their seductive wines. But in the end I have always believed that the vine, when nurtured by the hands of a true artisan can deliver such beauty in the glass - wines that create an emotion inside of you stir your heart and your emotions when the wine touches your taste buds. It is really very simple;; at Cupano you have such wines. Not only this but when everyone else is suffering the effects of a challenging harvest and all that Mother Nature is throwing at them, there is this little corner of Montalcino delivering something truly remarkable and world class (just taste their 2002 Brunello) then believe me, that takes a masterful and patient hand. If there is one wine you can treat yourself to this year then make sure it is a Cupano wine...of course they are not cheap when viewing them from the shelf but unleash the wine into your glass and you will want to find the money to buy a case of these immortal wines. Decadent, complex and totally profound they stir my emotions every time I drink them. The wines of Cupano are also biodynamic. Dare I say that these wines are VERY LIMITED. O Try with: Classic Sunday Roast, whether it be Chicken, Pork, Lamb or Beef. Aging Potential: 8-12 years from vintage. Production: 3,600 bottles. DOCG Try with: Finest cuts of Beef Steak, Risotto with red wine and seasoned with strong cheese. Aging Potential: 8-30 years from vintage. Production: 2,200 bottles.

16 ITALY Montalcino, Tuscany ALERAMICI Okay, so I admit it, I really do have a deep passion for the wines of Montalcino and this year I have let myself get carried away with importing from three quite different estates in this world class village. So why choose to buy from Marchesato Degli Aleramici or "ALERAMICI" for short? Well for one, I am a real sucker for characterful, slightly crazy, eccentric winemakers who have a real zest for what they do. Secondly, Filippo, whose Italian ancestors go back into the history books of Tuscan life, has a really fresh outlook and wants nothing more than people to engage and indulge with his Brunello wines from Montalcino, without worrying too much about the serious side of life. He knows more than most that if the wines of Montalcino are taken far too seriously then Fillipo's passion lies in creating, approachable and very enjoyable Brunello's albeit on the traditional side of the fence - he also produces an intriguing wine called "Il Galampio" named after the farm itself. The estate is a long standing family business and is nestled in its own little microclimate, protected by hills and forests on all sides. There are around 14 hectares planted to vine, all Sangiovese. If you want to get on the ladder and try some of the famous and world class wines of Montalcino in Tuscany then Il Galampio is a good place to start. ROSSO di MONTALCINO Try with: Great with Anti Pasta, light pasta dishes and charcuterie. Aging Potential: 3-4 years from vintage. Production: 15,600 bottles..00 Try with: Fine pasta dishes, roast game birds and mushroom risotto. Aging Potential: 3-6 years from vintage. Production: 8,200 bottles. BRUNELLO di MONTALCINO Try with: Mushroom risotto, Rib-Eye Beef steaks and game stews. Aging Potential: 8-12 years from vintage. Production: 10,000 bottles. BRUNELLO di MONTALCINO RISERVA Try with: Venison sausages, game stews and very strong mature cheeses. Aging Potential: 8-12 years from vintage. Production: 3,200 bottles. Note: 1990 & 2001 Brunello di Montalcino Riserva available upon request POA

17 ITALY Montalcino, Tuscany LE MACIOCHE My quest to find the definitive wines of Montalcino has been a long journey, not only because there are quite a few styles these days but also because I place a lot of emphasis on finding the highest quality wines made by the very best people. I guess some people would say that I am quite a purist at heart and that is probably true, however, I will not allow my purest heart miss out on discovering great wines. At Le Macioche in Montalcino I have found yet another wonderful couple in the form of Achille Mazzocchi and Matilde Zecca who run the estate. Achille and Matilde are justifiably proud of the wines they produce on their tiny 3ha estate which incidentally is located just down the road from Biondi- Greppo" estate. Using the skill of their cult Oenologist, Maurizo Casstelli, coupled with the relatively high altitude (450m) of the vineyards Le Macioche produces more classically built, elegant wines with well defined aromatics, power, energy and silky, tannic structure. This of course does not mean that they do not use modern equipment but rather it is the method of managing the vines and the winemaking technique that stand them out from the modern crowd. For instance, there is no barrique ageing in new French oak, Achille prefers instead to use the older and larger "botti" - these are well-used barrels, usually made from Slovenian oak, where the flavour of the wood imparts very little into the finished flavours of the wine. The wines of Le Macioche possess a true sense of place and are testimony to the traditional, well-built wines that we all love to enjoy over the years while they mature into multilayered, complex and iconic wines of our collection. These wines truly represent the heartbeat of yester year - with patience and dedication the past can show us the way forward for these wonderfully historic, thoroughbred wines of Tuscany. BRUNELLO di MONTALCINO Try with: Mushroom risotto, Rib-Eye Beef steaks and game stews. Aging Potential: 8-12 years from vintage. Production: 2,300 bottles. BRUNELLO di MONTALCINO RISERVA Try with: Venison sausages, game stews and very strong mature cheeses. Aging Potential: 8-12 years from vintage. Production: 1,600 bottles. Note: 2001 Brunello di Montalcino is available upon request ( 59.00)

18 HUNGARY Lake Balaton Otto LEGLI complexion reflects the sunshine of the south Balaton slopes which are his home;; slopes which are also home to the peach orchards which curiously helped him to forge a start on his own in the wine business. To get his business under way, the cash-strapped young man leveraged his best asset do something to raise money to buy some vineyard land, so I took my peaches to Szombathely market (near the western border with Austria), where the premium in Szombathely because of their ripeness. My peaches paid for my first hectare of them, maintained the vineyard, harvested, made the wine and bottled it. When it was ready attractions for Hungarians, who hold it in deep affection as their holiday destination during the summer months. The largest inland lake on the continent of Europe, Balaton is a source of income;; for thousands of others it is a holiday home, a place of relaxation and enjoyment away from the cares of the capital;; whilst for wine lovers it is a home to a diverse range of sun-blessed wines. GESZTENYES Try with: Poached salmon or trout and mild, creamy curries. Aging Potential: 5-7 years from vintage. Production: 2,500 bottles Try with: Foie Gras or richly flavoured scallops. Aging Potential: 5-15 years from vintage. Production: 1,800 bottles Try with: Foie Gras or richly flavoured scallops. Aging Potential: 5-15 years from vintage. Production: 1,800 bottles. Try with: Fish or poultry in rich creamy sauces. Ageing Potential: 5-8 years from vintage. Production: 11,000 bottles.

19 HUNGARY Tokaj Zoltan DEMETER A few words from Zoltan Demeter... "When in the flea market I take an old lamp in my hands I can't help wondering why the master formed its socket to last for 200 years, even though he had only 30 left - and today why doesn't this attitude permeate the world. I just simply cannot live my life among modern newly constructed things. The old things are around me to fill me up with the spirit they preserve - so that my movements may then be temporal as a sip of wine tasting - have such effects as the old masters' works, which are able to provide the importance of our being here Once in a while there comes along a very special winemaking talent that is not only changing the face of a grape variety and his region but the world of winemaking in a global sense. That exceptional talent is "Zoltan Demeter" from Tokaj in Hungary and the grape variety is Furmint, vinified dry instead of sweet. On my recent tour of northern Hungary I visited the very best estates in Tokaj and Eger wine regions, names such as Istvan Szepsy, Anthony Hwang, Tibor Kovacs, Attila Homonna and the wine legend that is Imre Kalo, the great wine philosopher. I was also joined by Hungary's no.1 wine writer, critic and owner of Hungary's premium wine magazine "Laszlo Alkonyi" for my visit to Tokaj. From my research I had gathered that Tokaj was changing and I was intrigued to understand more about dry Tokaj in particular. After visiting the very top producers of the region I asked each winemaker the same question "what is the future for the Tokaj region?" and the name on every ones lips was "Zoltan Demeter". Zoltan obtained his professional winemaking qualifications partly in Budapest University and partly in the USA followed by wine studies in France and the UK. Around 1993 he started his apprentice ship as a winemaker, working for the great and good in Tokaj, forging an enviable reputation and understanding of its terroir and what it can produce. His ultimate goal was to build the greatest knowledge and practical experience but also to fund the purchase of small vineyard plots that would one day lead him to owning his own winery. It did not take long, by 1996 he started making wine as a hobby in addition to working full time for Kiralyudvar. Bit by bit he become the most sought after winemaking talent in not just Tokaj but the whole of Hungary, some would even say he is eclipsing the great talent of Istvan Szepsy (and that came from the mouth of Szepsy himself during my visit). By 2005 Zoltan had completed his time at Kiralyudvar and was now in a position to launch his own winery and begin the journey that god had placed him on earth to do. Zoltan now owns 7ha of vines in 7 different vineyards in 5 communes of Tokaj but currently only vinifies about half of this. What sets Zoltán Demeter apart from the others is his sheer focus, meticulous attention to detail, consistency and above all the hard work and dedication over and above anything I have ever come across before.

20 He has a serious mind and approach to his work, so much so it took me about 2 hours to break him down into a smile and relax a bit! He has no room for error in his work and his makeup is very complex and he speaks as a seasoned wine philosopher. He talks with great enthusiasm and everything he knows has been learnt from the land and each and every step he makes is planned in a very detailed, structured and regimental fashion. The man is intense and almost overwhelming to spend time with, however, after relaxing at his home (with a wonderful cabbage stew I might add) on a warm summers evening you begin to unravel this master and reveal the beauty of a very special winemaking talent in front of you. His wines dance on your tongue to reveal the secrets of the Tokaj terroir and unlock the special message hidden inside of them but only to those who are willing to savour the beautiful flavours long enough. The dry white wines of Zoltan Demeter are a very special experience indeed and I would even go as far to say that they could challenge (in a blind tasting) some of best Grand Cru white Burgundy any day. A big statement yes but let us not forget that with Zoltan Demeter you are experiencing one of the greatest talents in world winemaking today. BIRTOKBOR Estate Dry Furmint Try with: Suckling Pig Aging Potential: 3-6 years from vintage. Production: 2,834 bottles. VERES Grand Cru Furmint Try with: Suckling Pig Aging Potential: 3-10 years from vintage. Production: 1,633 bottles. LAPIS Grand Cru Furmint Try with: Fish in creamy sauce or seafood risotto. Aging Potential: 5-10 years from vintage. Production: 1,023 bottles. SZERELMI Grand Cru Harslevelu Try with: Fish or Chicken in creamy rich sauces. Aging Potential: 5-10 years from vintage. Production: 1,804 bottles Sweet Tokaji "FOBOR" Try with: Foie Gras and Custard based puddings. Aging Potential: years from vintage. Production: 3,125 bottles. Sweet Tokaji "ANETT" Muscat Try with: Foie Gras and Rich, custard based puddings. Aging Potential: years from vintage. Production: 503 bottles. Sweet TOKAJI ASZU "6 Puttonyos" Try with: Foie Gras and very rich, sweet puddings or soft blue cheese. Aging Potential: years from vintage. Production: 1,233 bottles.

21 HUNGARY Tokaj HETSZOLO certainly embody the joy of life for anyone" A few words from our dear friend, Laszlo Alkonyi..."For what else could the wine of freedom be than ultimately the sweetest and most natural wine in the world...tokaji is a unique wine that has the power to make the rules rather than simply follow them...the wine of Tokaji can be a personal philosophy choice, it can be evidence for the Hungarian nation's survival or disappearance - and it can The imperial domaine of Hetszolo was originally established in the 17thcentury under the beautiful palace, which in fact resembles a vast villa residence and surrounded by beautiful gardens, that sit on the bank of the Tisza river. It is also a local fact that the King of Hungary was crowned within the ancient cellar of Hetszolo, which was an awe inspiring place to visit. The experienced and very welcoming Tibor Kovacs has been the winemaker at Hetszolo for 18 years now and is re Montpellier University and later spent 5 years as a lecturer at the same University. Forward thinking, he bravely fought both his colleagues and the powers that be to ensure that Tokaj achieved a newly crowned appellation status that would embrace modern winemaking premium dessert wine and that the clear differences between itself and Sauternes (from Bordeaux) should be preached. Hetszolo has gained huge respect for its wines, of which their speciality is their sweet Aszu, and in particular their highly acclaimed 5 Puttonyos that is regarded as the most elegant of sweet Tokaji available. The wines also benefit from a complete and total fermentation giving the wines stability but more importantly a perfect balance of acidity, sugar and alcohol. The wines are a true work of art and offer remarkable value for the quality they give. in vineyard holdings are the southern slopes of the Tokaj hill itself, overlooking the town of the same name. The main soil type on these southerly slopes is Loess, which is a type of yellow sandstone and this is the only slope on the hill that has such an abundance of Loess soil. This would perhaps explain the mineral elegance seen in the wines compared to other producers of Aszu who would have a much more opulent base of complex soil. Within Tokaj hill you will also find a deep black, volcanic bedrock known as

22 It is also worth noting that Hetszolo claim that their Furmint vines, located in the Loess soil has, over the centuries developed into a different and very unique clone that no one else has in the Tokaji region. Note: All the TOKAJI ASZU wines below are imported in very small quantities. Sweet TOKAJI ASZU "5 Puttonyos" Try with: Foie Gras and very rich, sweet puddings or soft blue cheese. Aging Potential: years from vintage. Production: 11,000 bottles. Sweet TOKAJI ASZU "5 Puttonyos" Try with: Foie Gras and very rich, sweet puddings or soft blue cheese. Aging Potential: years from vintage. Production: 11,000 bottles. Sweet TOKAJI ASZU "5 Puttonyos" Try with: Foie Gras and very rich, sweet puddings or soft blue cheese. Aging Potential: years from vintage. Production: 11,000 bottles. Sweet TOKAJI ASZU "6 Puttonyos" Try with: Foie Gras and very rich, sweet puddings or soft blue cheese. Aging Potential: years from vintage. Production: 11,000 bottles. Sweet TOKAJI ASZU "5 Puttonyos" Try with: Foie Gras and very rich, sweet puddings or soft blue cheese. Aging Potential: years from vintage. Production: 11,000 bottles. Sweet TOKAJI ASZU "5 Puttonyos" Try with: Foie Gras and very rich, sweet puddings or soft blue cheese. Aging Potential: years from vintage. Production: 11,000 bottles.

23 HUNGARY Szekszárd Ferenc TAKLER Winemaker Ferenc Takler is a true star in the region of Szekskárd and the trend of picking up Gold Medals across his range at international wine competitions is set to continue for some years yet. He is supported in the cellar by his younger son Ferenc (pictured) while his elder son Andras has proved himself to be an astute commercial manager. The range of wines has true strength in depth whether we are talking about the made from 100% great understanding of using oak to harmonise rather than dominate his enthusiasm for winemaking. Beneath the top soil in Szekszard is a streak of red-brown clay found in a few wine regions, perhaps most famously in Coonawarra, southern Australia but y and St Emilion in Bordeaux as well as Szekszard. When vine roots become established and push into the terra rossa, the plant grows more intensively and gives the grapes a higher than average extract which tends to give a wine with greater strength and vigour. The microclimate in Szekszard is less pronounced than in Villany, yet the Mediterranean influence remains strong, with an average 2,100 hours of sunshine in each growing season. It was the native poet Janos Garay who was the first to liken the juice of the red wines to Bikaver or Bulls Blood. Szekszárdians are proud of their Bikavér, which they are now free to produce again since the Communist Party dictum that all Bikavér must be made in Eger (another winemaking region of north east Hungary) ceased. Szeksárdi Bikavér, Reserve Try with: Hungarian paprika sausages. Aging Potential: 5-10 years from vintage. Production: 10,000 bottles. Cabernet Franc Reserve, Szekszárd Try with: A nice juicy rib-eye steak or goulash. Ageing Potential: 5-15 years from vintage. Production: 18,000 bottles.

24 45.00 Try with: Beef or Pork Stroganoff or roast game birds. Aging Potential: 5-12 years from vintage. Production: 10,000 bottles. SYRAH Reserve, Szekszárd Try with: Steak au poivre, beef stew and dumplings or barbecued meats. Aging Potential: 5-10 years from vintage. Production: 10,000 bottles Try with: Roast Lamb with garlic and rosemary. Aging Potential: 5-20 years from vintage. Production: 7,000 bottles. Szeksárdi CABERNET SAUVIGNON Reserve, Try with: Hungarian Goulash, grilled steaks and slow cooked lamb shanks. Aging Potential: 5-25 years from vintage. Production: 9,000 bottles.

25 HUNGARY Villány Attila GERE leading and most influential wine writers and critics, Michel Bettane: most exciting discoveries of recent decades in the field of European red wines has been KOPAR,. Attila Gere, perhaps the most internationally known of all the Villány winemakers. A tall, imposing man with the build of a rugby back row forward, he has the drive, enthusiasm, energy and positive attitude to succeed at whatever he takes on. He has developed a very fine business with the support of his wife Katalin and the help of daughter Andrea and son and naturally generous nature is expressed in the wines he makes. Attila has always been when he first started making wine on his own, Ede Tiffán was the person he most often justified. The climate, Mediterranean levels of sunshine, and numerous underground geothermal springs means that the soil does not cool down too much at night, while the limestone subsoil gives energy to the wine made from grapes grown here. CABERNET FRANC Selection, (Weninger Gere Winery) Try with: Grilled lamb cutlets Aging Potential: 5-10 years from vintage. Production: 11,000 bottles. Cuvee Try with: Roast Duck Ageing Potential: 5-12 years from vintage. Production: 24,000 bottles Try with: Rich beef casseroles. Aging Potential: 5-20 years from vintage. Production: 6,200 bottles Try with: Roast rib of beef with all the trimmings or a rare sirloin steak. Aging Potential: 5-30 years from vintage. Production: 4,100 bottles.

26 HUNGARY Villány Ede TIFFAN Ede Tiffan admits that when he started on his own in 1991, he was influenced by the remark of he determined there and then that his wines would have a very particular character. Ede is venerated as the father of the Villány wine community. A gentle, kind, family man, he has been showered with honours since he first established his family business in He was chosen by the Hungarian College of Wine as In 1995 he was made president of the Villány Wine Association and a regional councillor for the National Wine Board. In 1999 he was honoured by the President of the Republic of Hungary for his services to the wine trade. In 2000 he was elected Vice President of the Hungarian Wine Academy and invited to independent winemakers. Despite all these honours and titles Ede retains his modesty and ability to make great wines is perhaps only surpassed by his gift in recognizing the potential d over the cellar keys to my son Zsolt with absolute confidence, something very endearing about a man who can make such beautiful wines and yet sincerely believe that his own achievements will be surpassed by his son. Father and son make a powerful team and the continuous progression in their winemaking is impressive Try with: Boeuf en daube. Aging Potential: 5-15 years from vintage. Production: 10,000 bottles Try with: Lamb or game Ageing Potential: 5-15 years from vintage. Production: 10,000 bottles. 2006/ Try with: The best cuts of red meat. Aging Potential: 5-30 years from vintage. Production: 5,000 bottles.

27 HUNGARY Szekszárd Zoltan HEIMANN A few words from Zoltan Heimann "Dear Wine Lover, where do I stand as a winemaker? It is such a disarmingly simple question, yet I still find it hard to answer. Perhaps the word to start with is tradition. Tradition plays a major role in my life. Of course I cannot have daily conversations with my ancestors of 250 years ago but in a way I can feel their presence and I am proud to be one of them. I also believe that should I be able to meet them one day and share some bottles of wine together the wines I have made would stand up against the others created by the long line of Heimann's through the centuries. The debate between traditionalists and modernists, between Michel Rolland, Robert Parker and the rest of the world means nothing to us. A global discourse about wine is simply inappropriate in my opinion. We should talk instead about the wines of Burgundy, Tuscany, Wachau or Tokaj but not about wine per se unless we are content to end up as mere marketing directors of our wineries. I always feel that what counts is the piece of land with its' soil and climate, the bunches of grapes I can hold in my hand, and which sometimes get "marked" by some entirely unexpected event, such as the Summer hail of this year that virtually destroyed all crops around us but left ours intact (I couldn't help seeing it as some sort of divine intervention). So tradition and love of land is paramount to however, when I look back I can always see my ancestors doing something new, sometimes quite odd, which with time became a part of our heritage. There is a drive in us to experiment. That's why we have Sagrantino, Tannat, Viognier and other varieties planted in our vineyards. But also that's why we undertook a project of selecting the best Kadarka out of almost 30 different clones we've collected from all over the country. Is this tradition or experiment? I don't have an immediate answer, neither does my wife! Our son, Zoltan Jr. studies in Germany, and he is very enthusiastic about absorbing all knowledge of vine and wine worldwide. Perhaps he holds the answer". Blend Try with: Boeuf en daube. Aging Potential: 4-6 years from vintage. Production: 10,000 bottles. Try with: Lamb or game Ageing Potential: 5-15 years from vintage. Production: 4,000 bottles. 2006/ Try with: The best cuts of red meat. Aging Potential: 5-12 years from vintage. Production: 3,000 bottles.

28 FRANCE Minervois Domaine Anne Gros & Jean-Paul Tollot Anne Gros produces some of the finest wines in Burgundy and has been doing so for over 20 years. Those lucky enough to have tasted her wines stand in awe of her style and rightly so, as she produces truly sensational wine. It's for this reason that her wines are very hard for wine enthusiasts to buy - in fact most of her wines are sold before they're even close to being bottled. So you can be sure that Anne Gros, formidable and charming in equal measure, does not sell to just anyone. She doesn't need to. We are therefore delighted and very proud that we are among the first in the UK to be selling her new wines from the Minervois - a joint venture with her husband Jean Paul Tollot, owner and winemaker at the legendary Tollot- Beaut. When we met with Anne we knew, from the first sip, that this new venture came as naturally to her as those she already produces to world-wide acclaim. Interesting, complex, elegant wines made with experience, passion - and a natural gift that is the envy of the wine world Try with: Tapas, cold meats and grills. Aging Potential: 3-10 years from vintage. Production: 10,000 bottles Try with: Roast Chickena. Ageing Potential: 5-15 years from vintage. Production: 10,000 bottles Try with: A rich, meaty stew. Aging Potential: 5-15 years from vintage. Production: 5,000 bottles Try with: Roast meats and game. Aging Potential: 5-25 years from vintage. Production: 5,000 bottles. VERY LIMITED

29 FRANCE Minervois Domaine La Tour Boisee The family estate was constructed around Each succeeding generation, proved every bit as attached to the terroir of Laure Minervois as their ancestors had been, and the property has been developing ever since. Today, Domaine La Tour Boisée is made up of 200 acres of vineyards and over 2500 olive trees, some of which date back to the 17th century. In 1982, Marie-Claude along with her husband Jean-Louis, himself a vintner from a long line of winegrowers, took over the direction of the estate from her parents. Today, in keeping with tradition, the next generation is lending a hand. Over time, the family has taken care to conserve the finest of the old varieties while updating and improving the rest of the vineyard. The result is a rich diversity of wines, each of which can be traced back to a specific plot of vines. The tower (tour in French), for which the Estate is named, is a remnant of the village's fortifications dating back to the 12th century and can be found today in the garden of the Estate. SAUVIGNON BLANC Try with: Poached fish and prawns. Aging Potential: 2-3 years from vintage. Production: 6,000 bottles. 2009/ Try with: Barbecued meats and casseroles. Aging Potential: 3-6 years from vintage. Production: 6,000 bottles. "PLANTATION 1905" 2009/ Try with: Charcuterie and cheese. Ageing Potential: 3-8 years from vintage. Production: 8,000 bottles Try with: grilled meats and stews Aging Potential: 3-10 years from vintage. Production: 5,000 bottles.

30 FRANCE Corbières Pradines d'amont estate is nestled in the rugged and wild beauty of the Corbières hills in the Languedoc. Owned and run by a lovely German couple Mirjam and Detlef Bordon the estate represents the power of dreams. Here, in a remote corner of ancient farmland lies "hippy winemaking" at its best and a true taste of the land in the handcrafted wines that are made in such minute quantities. Mirjam and Detlef along with their young daughter Deborah live an idyllic lifestyle inside a 100 year old former railway carriage which sits directly outside the large barn that houses the winery. I guess you could say that this estate reflects a combination of French flair and German engineering in perfect harmony but it's more than that if you are fortunate enough to spend an evening tasting the wines in the barn. It's an almost spiritual affair as Detlef likes to soothe his guests minds and spirits with music of Monks chanting prior to tasting some very special single barrel cuvées. It comes as no surprise to find that this estate is certified as Bio-dynamic, perfectly suiting the hearts and minds of this talented husband and wife team. The downside of this estate...they are so small that everything is so limited - they never seem to be under any commercial pressure to produce wines for the market, it's really is a case of producing wines that reflect the best of their terroir and old vine fruit or not at all. The wines are richly textured but have a wonderful streak of balancing mineral acidity. Try them, get hooked on them but don't expect to find the same vintage and cuvee available next time you order as these wines are big favourites at our Fine Wine Shop in Cambridge and rightly so. We make no apologies for this situation because anything else would simply ruin such a great formula! Cuvée Try with: Charcuterie and roast pork. Aging Potential: 3-8 years from vintage. Production: 2,200 bottles Try with: A rich satisfying cassoulet, stew or butchers sausages. Ageing Potential: 3-12 years from vintage. Production: 1,800 bottles. Cuvée Try with: Classic Sunday roast. Aging Potential: 3-12 years from vintage. Production: 1,900 bottles.

31 FRANCE Roussillon Domaine Sarda-Malet The fantastic Vin de Table (VdT) wines from Domaine Sarda-Malet are another example of eccentric winemaking from Jerome Sarda who basically makes these wines by throwing caution to the wind and making wines that he loves to drink himself. The fact that these wines do not meet the rules and regulations stipulated by the Cotes du Roussillon Appellation shows Jeromes commitment to making high quality wines without constraint. This property, situated just south of Perpignan, on the right bank of the River Tet, extends over rolling hillside country. The majority of the gentle slopes face south south-west, providing perfect climatic conditions. The vineyards possess many natural advantages : clay limestone soils, a block of Syrah and Mourvèdre on tertiary red Günz, and vines which are over 30 years old on average. Plantings extend over 46 Hectares, and the vineyard land qualifies for both the Côtes du Roussillon and Rivesaltes appellations. Over the last 25 years, a major effort has been made to increase the proportion of Syrah and Mourvèdre in the vineyards. At the same time, Carignan and Grenache vines dating from the 1940s have been retained. For the Whites, we have Roussanne and Marsanne, Malvoisie and Viognier in addition to the Grenache Blanc and Macabeo planted over 50 years ago. At Domaine Sarda-Malet, the terroir is respected by traditional viticultural practices - all treatments employed are natural and herbicides are not used.

32 In addition to severe pruning, there is a further green harvest. This is a great estate for top quality Rousillon wines and before long prices will no doubt rise on the back of Robert Parker's visit to the estate and the glowing report the wines received. LE SARDA BLANC, Côtes du Rousillon Try with: grilled fish with herbs. Aging Potential: 3-6 years from vintage. Production: 10,000 bottles. Côtes du Rousillon RESERVE Rouge Try with: Grilled lamb cutlets. Aging Potential: 3-12 years from vintage. Production: 10,000 bottles. VdT Grenache Blanc, Try with: Rich, flavoursome fish dishes, risotto and roasted vegetables. Aging Potential: 3-10 years from vintage. Production: 2,200 bottles. 7 VdT Syrah Try with: A rich chicken casserole or slow cooked beef. Aging Potential: 3-15 years from vintage. Production: 2,600 bottles. VdT Grenache Rouge Try with: Confit of duck. Aging Potential: 4-12 years from vintage. Production: 2,720bottles. 6 VdT Mourvèdre Rouge Try with: Cassoulet or Game Stews. Aging Potential: 3-15 years from vintage. Production: 2,260 bottles. Côtes du Rousillon Try with: Roast meats or vegetables and mature cheeses. Aging Potential: 3-10 years from vintage. Production: 4,500 bottles.

33 FRANCE Rhône Valley Domaine DuSeigneur Domaine Duseigneur is located on the West bank of the Rhône Valley, near the picturesque village of Saint- Laurent-des-Arbres, and in view of the slopes of Châteauneuf-du-Pape. The 70-acre Estate straddles appelations of Côtes-du-Rhône Villages Laudun and Lirac. The Estate was founded in 1967 by Jean Duseigneur, continuing a family tradition spanning four generations. At that time there was nothing to see except wilderness colonised by green oaks, but Jean Duseigneur immediately recognised the potential of the hilly terrain with its red clay soil to give rise to an exceptional terroir. He started developing his vineyard the way he had been taught by his ancestors, based on the knowledge that it would be the soil which would secure the long-term future of the vineyard and unique qualities of the grapes grown on that land. The fine balance of the soils unique structure and ecology, which had evolved over time, was to be maintained by only natural means. So to achieve this, Jean Duseigneur made a conscious decision to use only the best nature had to offer, and to grow his grapes without the use of pesticides or other chemicals. This visionary philosophy, which was contrary to trends at the time, was already close to the modern biodynamic farming concept. The unique legacy put in place by Jean 40 years ago, was handed to the care of his two sons, Bernard and Frederic in They share the same passion for the soil as their father and have continued the heritage of high quality wine making using the traditional methods developed by the family over five generations. Since 1997 the Duseigneur Estate has been meeting the requirements of organic farming. However, wanting to take this concept even further the Duseigneur brothers fully embraced biodynamic farming in Mayran CDR Villages Try with: Grilled Lamb, roasted vegetables, Charcuterie and cheeses. Aging Potential: 3-9 years from vintage. Production: 6,500 bottles. ANTARES CDR Villages Try with: Marinated meats cooked on the barbeque. Aging Potential: 3-12 years from vintage. Production: 4,500 bottles

34 FRANCE Rully, Cote Chalonnaise, Burgundy Domaine Michel Briday Stéphane Briday has personality. Just like his, with the wines resembling him! important resides in the quality of the wine he produces just as much as in the quality of the man and his vision of the wines of Burgundy: a perfectly healthy harvest giving balanced wines explains Stéphane Briday. He adds, however, that variety;; it has to go with the terroirs, revealing ploughing, and respects by not using chemical treatments. With Sandrine his wife Stéphane Briday has his fe Whatever the appellation, Stéphane Briday is obsessed by one all-consuming objective: to master quality. In the Cuverie, he draws on his experience to achieve his goals, with the moderation and reflection necessary for any success. Stéphane Briday, who is in charge of things today, personifies the Domaine, just as his father did, taking up the challenge of creating a wine Domaine in Burgundy in the 1970s. Rully Blanc Try with: Fine charcuterie, poached or grilled lake fish with a light, creamy sauce. Aging Potential: 5-10 years from vintage. Production: 6,400 bottles Try with: Fine charcuterie, poached or grilled fish with spices. Aging Potential: 5-10 years from vintage. Production: 2,400 bottles.

35 FRANCE Montagny, Chalonnaise, Burgundy Chateau de la Saule The Château de La Saule estate is located at the entrance to the village of Montagny. The estate encompasses 15 hectares of the Montagny appellation and 2 hectares of Givry. The vines of the domaine are concentrated within the hamlet clay and limestone. Winemaker Alain Roy is a true character. Born on Bastille Day, he is full of fireworks, and shares his time between his passions of winemaking, hunting and fishing. His conviviality and spirit are expressed in his wines, which are vivacious with intense minerality, and yet remain approachable and easy to enjoy. Some would say that Chateau de la Saule is one of the best estates in Montagny and our sales continue to show, vintage after consistent vintage, that this is a leading estate in the Cote Chalonnaise. In 2011, Chateau de la Saule will be celebrating its 200 th vintage, which is an incredible milestone and you can imagine that it will be a funfilled party to celebrate with Alain Roy at the centre of attention! Montagny 1er Cru Try with: Shellfish and lightly sauced lake fish dishes. Aging Potential: 3-5 years from vintage. Production: 60,000 bottles. Montagny 1er Cru Try with: Fish soufflé, savoury tarts and lightly sauced lake fish dishes. Aging Potential: 3-5 years from vintage. Production: 10,000 bottles.

36 FRANCE Givry, Cote Chalonnaise, Burgundy Domaine Chofflet-Valdenaire, Givry Located in Rusilly, a hamlet of Givry in the Côte Chalonnaise, where prairies and vineyards exist side by side in gently rolling hills, the Domaine Chofflet-Valdenaire stretches over 11 hectares. Vinification remains traditional, though modernisation is underway with new equipment, such as a pneumatic press and climate control in the vatting room. Denis Valdenaire is a former downhill skier and a sportsman through and through. He began cultivating the vines with his father-in law in Today, with the help of his wife Edith, he runs the Domaine in Rusilly, in a magnificent setting in the form of an amphitheatre with a beneficial microclimate. Denis Vignerons that seeks to improve vine nourishment, replacing fertilizers with compost produced according to the needs of each parcel of vines. The Domaine produces some of the finest wines in Givry, which truly express their terroir. Ever since I have been importing wines directly from the vignerons of Burgundy, the wines from this Domaine have shown such a steady improvement year on year and with the exceptional 2009 vintage release these wines, for me, are some of the best if not the best in this lesser known village appellation. Try with Cold appetisers and Charcuterie. Aging Potential: 2-5 years from vintage. Production: 10,000 bottles Try with Cold appetisers and Charcuterie. Aging Potential: 3-6 years from vintage. Production: 10,000 bottles. Givry Rouge 7.50 Try with Cold appetisers and Charcuterie. Aging Potential: 3-8 years from vintage. Production: 8,000 bottles.

37 FRANCE Mercurey, Chalonnaise, Burgundy Domaine du Meix Foulot The Domaine now has 20 hectares of vines in the Mercurey appellation in the heart of the Côte Chalonnaise. At the domaine du Meix- Foulot, viticulture is as natural as possible in order to limit the addition of chemical products. The flora and fauna are all the better for it. The vines are pruned closely, and de-budding is severe in order to reduce yields and increase concentration. Agnès Dewé-de Launay likes rigour, precision and coherence. She maintains control of every step of the process, from grafting to the glass. s the monopole Premier Montaig ruins of this historic Chateau. It produces wine of an equivalent quality to some of the great Pommards and Gevrey Chambertins. Agnes is an exceptionally talented, hard working and dedicated vigneron but also a key family player having 3 young sons under the age of 10 to contend with along with her work for the family estate! She manages to balance everything admirably and never complains. Mercurey Blanc Villages Try with Lake fish cooked in butter or cream. Aging Potential: 3-8 years from vintage. Production: 4,000 bottles. Mercurey Rouge 1er Try with Classic roast chicken. Aging Potential: 5-10 years from vintage. Production: 6,000 bottles. Try with Classic roast chicken. Aging Potential: 5-15 years from vintage. Production: 6,000 bottles..95 Try with Classic roast chicken. Aging Potential: 5-15 years from vintage. Production: 6,000 bottles.

38 FRANCE Pouilly-Fuissé, Maconnais, Burgundy Domaine Chataigneraie-Laborier The Domaine is situated in Vergisson, a small village about 10km west of Macon. The village nestles between the rocks of Solutré and the hill from which the village takes its name - Vergisson. The situation is idyllic, well worth a visit just to see the view. It is on these slopes that the vineyards are situated, in soils rich in clay and limestone and with a high presence of fossils. It is this rich variation that gives the wines so much of their character. Although the estate has belonged to the same family for five generations, Gilles and Joelle Morat are a young couple who keep to the best and most diligent of traditional practices in their vineyard management and wine making. They use no pesticides or herbicides, work the soils and harvest by hand and only fertilise with natural and organic treatments. One of most popular white Burgundies on our portfolio that always sells out quickly despite the fact that we increase the amount we buy every year! The excellent 2009 could be the best ever vintage, so we recommend pick up a case or two on the first wave of deliveries! Pouilly-Fuissé Try with: White meats and fish. Aging Potential: 3-5 years from vintage. Production: 9,500 bottles.