France

Jean-Claude Thévenet really built this domaine with his impeccable vineyard work and delicate winemaking. His 3 sons now work it in the same manner. This wine is made from 25 year old Chardonnay vines – lean, crisp and bone dry, but with fresh floral and

Tart red fruit, brioche, and a deep minerality. A small dosage freshens up the fruit while still reading as dry. While the vintage is not declared, the wine is pretty much all from the 2015 harvest, a warm vintage which afforded the grapes full ripening.

Rich and deep, with vibrant mineral and scintillating complexity. Champagne has nothing on this crémant. The Tissot estate was one of the first in the Jura to farm biodynamically, something easy to forget now that such a large portion of Jura wine is natu

The estate is located in the Cote Des Bars, in southern Champagne, so ripening is no issue. Limestone soils deliver razor-sharp acidity, however, leading to a nose of citrus zest and fine mineral. The palate follows suit, with melon and a bright intensity

A very pretty rosé from the French Alps. Bright, red fruit aromas are there to greet you. Fresh flavors of sour cherry and rose petals with an elegant texture and bubbles. Great as an aperitif or after dinner with any sort of fruit or cheese.

Nicolas Lebrun spent 12 years as an oenologist, after which time he purchased 6 hectares of vines in Gaillac, a lesser-known region with thousands of years of winemaking history. This sparkler is peppery and bright, with tart berry fruit and mineral.

Despite being Gamay, Frantz’s new pet nat prioritizes mineral over fruit; a dry, zesty and quaffable affair. Frantz founded his winery in the sub-appellation of Montlouis-sur-Loire in 2002. He’s been a hands off zero-zero winemaker from the start.

Situated over 700 meters above sea level at the feet of the Pyrenees, Les Hautes Terres crafts classically styled wines in Limoux, one of the only southern French regions celebrated for its sparkling wines. Bright, with golden flowers, and a creamy, elega

Pinot Meunier is frequently overlooked in Champagne, but the grape is celebrated by Moussé, an organic grower family that has been making wine since 1750. The wine undergoes malo, imparting deep red fruits and a subtle salty backbone.

Pristine, classic bubbly Vouvray. Light on its feet, with a mineral focus, but delightfully juicy as well. Champagne method affords rich, textured bubbles. Cyril Robert studied in Champagne before taking over the estate; his experience shows through clear

Quentin Bourse’s wines are just delicious; they somehow always strike a balance between glou glou and ”serious”…how is that even possible? He did apprentice at Domaine Huet in Vouvray, after all… These pink bubbles are lively, juicy, fresh and clean…every

Marie cut her teeth with the famed François Chidaine in Montlouis, where she fell in love with Chenin. She decided in 2011 to start up her own tiny 3.5 hectare project in the lesser known Azay-le-Rideau sub-appellation of Touraine. Alive with great energy