- Our Clubs
The Auchere family’s winemaking tradition has been passed from grandfather to father to son for generations. At the head of the family estate Jean-Jacques Auchere personally approves each wine to assure quality and consistency. Nose combines mostly fruity aromas of citrus and exotic fruits (grapefruit, lychee, white peach aromas). Clean and crisp on the palate, balanced with a good richness. Persistent, fine and elegant finish. A classic Sancerre!
Beautiful salmon pink color thanks to a short maceration on the press. Fermented in natural yeasts, without malolactic fermentation. Aged from 12 to 18 months on the lees to reveal optimally the notes of fresh red fruits.
"Based on Pinot Noir the NV Crémant d'Alsace Rosé Brut has a very pale color. Very delicate fruit aroma with hints of red berries and flowers on the very subtle, fresh and elegant nose lead to a full-flavored and quite expressive palate. The wine is quite powerful and fruit intense but in a discreet and elegant way. Firmly structured but provided with fine bubbles and an aromatic aftertaste there is really finesse in this very well-made and distinctive sparkling wine." -Robert Parker
Elegant pale color with traditional salmon-pink tints. Fresh fruit nose of white peaches with hints of spice evolving into aromas of apricot, guava, and exotic fruits. Full on the palate with good acidity - a crisp rich wine with flavors typical of the unique Chateau Saint-Pierre soil. Complex and balanced with a luscious long finish.
60% Cinsault, 40% Grenache
Gilles Gaudron's Vouvray Brut 'Blanc de Chenin' is made by the Traditional Method (the same method used to make Champagne) using 20 year old vines planted on limestone-clay soils. With its crisp acidity, complex, biscuity character and fine, persistent bubbles, this sparkling Chenin Blanc would make a great alternative to Champagne.
Like many a good story, Hervé Azo’s began with love-at-first-sight. When this native Breton left his high-powered job in Paris to work the harvest in Chablis in the early 1970s, he never returned. Captivated by his new-found home, he began to slowly acquire vineyard land—at the time, only a fraction of the astronomical value that it is today. The property now encompasses 12 hectares of vineyards; nine of which are located on the premier cru slopes around the village of Milly. The soils here are as pedigree as they come, with the Chablis and premier cru vineyards rooted to the famous Kimmeridgian limestone, rich in prehistoric fossils, and the Petit Chablis from the Portlandian limestone just outside the limits of classic Chablis. In 2004, with his daughters partaking in other careers, Hervé transitioned the domaine into the capable hands of Jean-Marc Brocard, whose family has a strong viticultural legacy in Chablis. Jean-Marc has kept the domaine intact, with the vineyards being transitioned to organic farming since 2006. The Brocards keep yields low at an average of 45 hl/ha.
Every attempt has been made to remain true to the original, purist house style that the Azos spent so much time and effort creating. Using only native yeasts, the grapes are pressed gently by pneumatic press, and are fermented and aged exclusively in stainless steel vats to retain the classic mineral qualities of Chablis. The wines are then bottled unfined yet lightly filtered, and left to rest. After a couple of years in the bottle, the wines begin to blossom and flesh out. The nose takes on the buttery, yeasty aromas which true connoisseurs look for from French Chardonnay. In fact, historically, the wines from Chablis were never sold until they had been in the bottle at least three years. Only then, when the wines lost their youthful, citrus qualities were they deemed suited for the market.
The vineyard is situated on three gently rolling hills. The Chardonnay variety is planted on mainly clay-limestone soils and the property also has a proportion of sand and clay, that produces very fine, aromatic whites.
Harvested fruit is cleaned and then put into temperature controlled vats. Once selected yeasts have been added, the musts are fermented for approximately two weeks at low temperature. When the alcoholic fermentation is completed, the wines are racked once and put back into vat where they are aged on their lees for 3 to 5 months. They are kept in vat until bottling and only blended at this point.
The Gueguen family lives in Préhy, about 7 km south-west of Chablis. This winery is young, established in January of 2013 by both Céline and Frédéric whom had preivously been working for larger wine estates in Chablis over the course of 15 years. The Gueguen’s are passionate about conservation and respect towards the environment, aiming to create a wine representative of its terroir.
Tasting notes: Pale gold colour, Powerful fruit expression and rich aromatics of white fruit and flowers. The palate balances richness and freshness. Lingering fruity finish. Decanting optional.
A champagne “blanc de blancs” is made only Chardonnay. These are Champagnes filled with finesse, subtlety, refinement are dominated by white orchard fruit notes.
Color: Light straw yellow with gold-green highlights.
Bouquet: Fragrant with outstanding notes of citrus and a smokey minerality.
Palate: Citrus and white orchard fruit, with a fresh, delicate mouthfeel.
This Pinot Gris is pale yellow to sandy in color and subtle in its bouquet, with fruity notes of pears and candied fruits. The eloquent, harmonious body emphasizes its dry, full-bodied taste and round finish.
Pairs well with light starters, fish, South Tyrolean specialities.
Straw yellow with golden reflections in glass. The bouquet is an elegant array of wild spring flowers and fruit, with prominent notes of mango, banana and golden apple. The taste confirms those sensations with a long persistent finish.
This bottle is a blend of Grechetto and Viogner. Those are the only white grapes cultivated in the estate.
North Berkeley Wines
WINEMAKING: Hand-harvested. Fermented on indigenous yeasts in a combination of cement and stainless steel tank; aged in tank. Unfiltered.
TASTING IMPRESSIONS: Aromas of grapefruit zest and gunflint. Flavors of lemons and limes, sea salt, crisp pears.
PAIRING SUGGESTIONS: Salads with Loire Valley regional goat cheese; oysters or other fresh shellfish
Chambers and Chambers
Bright yellow gold with green reflections in the glass. At the nose yeasty with reminiscent of butter and brioche that lies over a delicate floral tapestry.
It is lingering in the palate with a clean freshness without any sharp acidity. Perfectly to be sipped by itself or accompanying many different preparations.
Southern Wine and Spirits
Bin 51 captures many of the attributes of the Eden Valley locale. The region’s high altitude and cool climate induces riesling with great finesse and elegance with a capacity for long-term cellaring. South Australia has gained worldwide recognition for producing world-class riesling and Eden Valley always features. In their youth, the wines possess scented floral and citrus aromas, with a mineral edge and marked natural acidity, contributing significantly to the palate texture and flavour.The evolution of Penfolds Bin 51 Eden Valley Riesling opens another chapter in a long history of Penfolds involvement in winemaking from this variety.