Domine Boucabeille hails from the Côtes du Roussillon AOC and is located in the South of France, 15min. west of Perpignan. The vineyards are planted on the skirts of Força Réal hill at 450 mt above sea level. Located just 35 km from the coast, these very special vineyards enjoy both Mediterranean breeze as well as crisp Pyrenees Mountain air, which is 30 minutes southwest of Força Rea Hill.
Most of the vines are planted without irrigation due to location of the vinyards and the soils are primarily schist dating back 450 million years ago. Founded in the 1970’s the Boucabeille family has always had a deep commitment to the land and when the current owner and winemaker, 3rd generation Jean Boucabeille took over in 2008 he made all his vineyards Organic certified.
Biodiversity is at the heart of the vineyard and as such they have planted forests, created ponds and placed dozens of hives of bees surrounding the vines. In addition to the organic practices in the field, they avoid plowing to protect the microbial life of the soil and schist and all pruning and harvest is done by hand. In the winery Jean prefers a low intervention winemaking style with careful attention to the elegant expression of each of the varietals
and blends he makes.
Chemins de Bassac is an old estate created in the 19th century which has achieved recognition through years of effort, nourished by enthusiasm for unique wines it produces and by the conviction that this soil harbors a most noble character.
The estate’s landscape was sculpted by rivers and streams flowing down from the Massif Central that produced the contours of this twenty hectare estate, one of the most beautiful estates in Languedoc. Bassac is a hamlet where the roads around are an an invitation to stroll over sunny hillsides with olive trees, vines, oaks and cypress trees.
The soils here are of limestone-clay originating from ancient Quaternary (Villafranchian stage) alluvial terraces. Stony and very well-drained, they benefit from a good supply of water, which enables them to withstand even the driest summers and deliver well balanced and structured wines. The current owners and winemakers, Bruno and Thama Trigueiro chose this vineyard and winery for its organic heritage and strong respect for the soil and it’s environment as well as the outstanding wines the estate produced and marketed. Since acquiring the estate in 2013, they have adopted biodynamic practices and attained appropriate certifications by Ecocert and Demeter and have mastered the art of low intervention winemaking.
From acclaimed global winemaker Roberto Cipresso, pioneer of the style of “heroic viticulture” in which vines are pushed to produce new and rare expressions of the grape by being cultivated in locations which challenge the vines, we bring you these exquisite Pinot Noirs from 3 different terroirs from the mountains surrounding Monterey Bay, CA.
Hika Txakolina has 7 hectares of vineyards growing different Basque varietiesof grapes. Their wines are the pure reflection of all their endeavor and dedication, of their land and climate.
All the work, from the vineyard to the bottling, is aimed at achieving the highest quality standards, thus obtaining an exclusive, modern and elegant Txakolí. The authenticity of the Basque Country and the D.O. GetariakoTxakolina will be present at the time you taste Hika wines. Just 20 km inland from San Sebastian’s Playa de la Concha and protected by the Ernio mountains Hika enjoys a microclimate most suitable for sustainable viticulture.
The slightly acidic plots with a clay-loam texture were carefully selected. The vineyard is not only arranged on slopes, which helps with drainage and aeration but the vines are trellis-trained (something unusual in this DOP), which allow them to enjoy maximum sunshine and obtain better quality and ripening parameters of the grapes. In short, sustainable viticulture which, without using herbicides, seeks a suitable microclimate to prevent the development of fungi and which, together with the south-westerly winds generated in autumn, favours a dry and warm climate, ideal conditions for achieving ideal ripening prior to the harvest.
AOP: Cotes du Roussillon Villages, Perpignan, France
Viticulture: Organic
Grape variety: Grenache Noir (70%) – Syrah (15%) – Mourvèdre (15%)
Vinification: traditional with maceration for 20 days
Aging: 1 year in French oak barrels
Alcohol by Volume: 14.5%
Culinary Pairing: Dishes with sauce, oriental cuisine, spicy dishes, game, grilled fish
AOP: Cotes du Roussillon Villages, Perpignan, France
Viticulture: Organic
Grape variety: Grenache Noir (40%) – Syrah (40%) – Mourvèdre (20%)
Vinification: traditional with maceration
Aging: Few months in Stainless
Alcohol by Volume: 14%
Culinary Pairing: Pasta and rice dishes, northern africa, game, grilled fish
AOP: Cotes du Roussillon Villages, Perpignan, France
Viticulture: Organic
Grape variety: Grenache Gris (60%) – Macabeu (40%)
Vinification: whole cluster press
Alcohol by Volume: 13%
Culinary Pairing: Seafood, cheese
Viticulture: Organic hand harvested
Varietal: Syrah (65%), Mourvèdre (20%) Grenach Noir (15%)
Vinification: Traditional native yeast
fermentation with 20 day maceration.
Aging: 1 year in french oak.
Alcohol: 14.5%
Viticulture: Organic hand harvested
Varietal: Grenache blanc (45%) Grenache Gris (15%) Roussanne (40%)
Vinification: Direct press of whole clusters before fermentation.
Aging: 9 months in french oak
Alcohol: 13.5%
Viticulture: Biodynamic
Grape variety: Pinot Noir (90%) – Mourvèdre (10%)
Vinification: native yeast, destemmed, free flow fermentation on Pinot, carbonic maceration on Mourvèdre
Aging: Rack after malolactic and age in Demi-muids (400L and 500L) for 1 year, no filtering
Alcohol by Volume: 13.5%
Culinary Pairing: Stew, game, grilled meats, cheese
Viticulture: Biodynamic
Grape variety: Syrah (100%)
Vinification: native yeast, traditional, no fining
Aging: Rack after malolactic and age in bordeaux barrels for 1 year, no filtering
Alcohol by Volume: 13.5%
Culinary Pairing: Stew, game, grilled meats, middle easter dishes, cheese
Viticulture: Biodynamic
Grape variety: Mourvedre (50%) – Grenache (50%)
Vinification: native yeast, whole cluster fermentation in semi-carbonic, no fining
Aging: Rack after malolactic and age in demi-miuds (400L, 500L) for 16 months, no filtering
Alcohol by Volume: 13.5%
Culinary Pairing: Mediterranean cuisine, lamb, sauced dishes, cheese
Viticulture: Biodynamic
Grape variety: Roussanne (100%)
Vinification: native yeast, soft press, cold settling, no fining
Aging: 6 to 8 after racking with regular stirring, no filtering
Alcohol by Volume: 12.5%
Culinary Pairing: Fresh seafood, oysters, cheeses
Viticulture: Organic
Varietal: Pinot Noir
Vinification: Traditional
Ageing: 14 months in oak, 17%
new french oak
Alcohol: 13.5%
Viticulture: Dry farmed,
Organic, and Sustainable
Varietal: Pinot Noir
Vinification: Traditional
Ageing: 14 months in oak, 17%
new french oak
Alcohol: 13.5%
Viticulture: Organic and
Sustainable
Varietal: Pinot Noir
Vinification: Traditional
Ageing: 14 months in oak, 17%
new french oak
Alcohol: 14.1%
Viticulture: Certified Organic
Varietal: Pinot Noir
Vinification: Traditional
Ageing: 14 months in oak, 17%
new french oak
Alcohol: 13.5%
Viticulture: Sustainable
Varietal: Hondarrabi Zuria 90% Chardonnay 10%
Vinification: Low temperature fermentation
Ageing: 10 months on lees in Stainless Steel
Alcohol: 11.5%
Viticulture: Sustainable
Varietal: Hondarrabi Beltza 70% Hondarrabi Zuria 30%
Vinification: Direct press and co-fermentation at low temperature
Ageing: 6 months on lees in Stainless Steel
Alcohol: 11.5%
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