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Earthy & Fresh

Nicolas Potel is an iconic producer in Burgundy. He grew up in a family dedicated entirely to wine; and after gaining some experience internationally, he started his own project in the late 90's.

This entry-level red Burgundy comes from vineyards in the Côte de Beaune and Côte de Nuits. The vines range in age from 30 to 80 years and are farmed sustainably.  Think delicious smashed cherry skins, crunchy acidity and a fresh vibrant intensity. Beneath all the fresh red fruit there is a subtle earthiness and chalky tannins.  This old vines Burgundy has finesse and a real quaffable quality.

This Bourgogne Pinot Noir is light enough to pair with salmon but complex enough to accompany duck confit. Try it with earthy-fatty meals like mushroom risotto, grilled trout or gnocchi with ricotta!

Mineral & Zesty

From a new family (relatively speaking) in Chablis, the estate belongs to Marie-Noëlle & Laurent Ternynck. They have deep roots in the surrounding area of AOC Burgundy, farming for multiple generations. 

This old vines Chardonnay is wild fermented fermented in stainless steel tanks, then ages “Sur Lee” for 12 months after malolactic fermentation is complete. The fruit is gathered from vineyards in Fleys and this area sits at a higher altitude on a windswept plateau, which helps maintain the acidity in the wine.  Fresh, floral and mineral on the nose. There are notes of fresh almond, hazelnut, citrus and white flowers on the palate. It is balanced, structured and texture example of classic favourite. 

Keep it chilled in the fridge, uncork it at the end of the day and pour yourself a glass! Also pairs well with oysters, all kinds of fish dishes, and roasted chicken.

Robust & Savoury

Villa Calcinaia is located in the heart of Chianti Classico, near the village of Greve-in-Chianti. This Tuscan estate has been home to the Capponi family since 1524.

Calcinaia's Chianti Classico is very aromatic and savoury, with bright red fruit and hints of roses, violets and dried leaves. On the palate it is supple and dry, with round fruit flavours, refreshing acidity and well integrated tannins. 

Chianti wines pair excellently with fatty dishes and stands up to tomato sauce dishes, such as pizza and pasta! It also pairs terrifically with rich pieces of meat: from cured meat boards to the regional classic bistecca alla Fiorentina.

Mineral & Vibrant

Juan Jesús, who is a 4th generation winemaker, founded Viñátigo in 1990 and has worked tirelessly since then identifying, recuperating the native grapes of the Canary Islands.

Maipe is a vineyard located in Taganana: a tiny village located in the Anaga Massif, in the North-east of Tenerife. The vines were planted ungrafted more than 120 years ago. In the early 1900's, the landslide of one of the mountains of the Monte de Las Vueltas buried the vineyard. Over the last 100 years, the vines have unburied themselves, creating a unique viticultural landscape; a sign of an heroic viticulture.

Anaga's Massif was one of the first geological buildings that emerged from the ocean 11 million years ago when the island of Tenerife started to form. The volcanic soils in this area are more eroded than the soils in the central part of the island, and have a bigger amount of silt and clay in their composition. The abundance of rocks gives good drainage and the deepening of the roots in the ground.

The climate is influenced by the Trade Winds that blow from the North of the Atlantic, which lead to fresh wines with tension and a balanced natural acidity.

Maipe 2021 was fermented with native yeasts in concrete, and was aged for five months in French oak barrels. The concept was to respect the traditional ancient method of the area using modern winemaking elements such as concrete tanks. Historically, the wines from Taganana have always had a golden hue due to the oxidation that happens when a wine is made in a porous environment, like concrete and wood.

Both on the nose and the palate, the wine shows a special complexity. On the nose, it is reminiscent of a warm and dry summer vintage, with aromas of orange peel, thyme, fennel, honeysuckle and sous-bois. On the palate it is dense and ample, due to the ageing over its lees, with no stirring. Maipe has tension, structure and balance on the palate thanks to its natural acidity.