Pierre-Yves Colin-Morey St-Aubin blc 2023

One of the exciting names in modern Sancerre, this producer has built a strong following among sommeliers for meticulous vineyard work and a low-intervention approach. This cuvée captures the new wave of Loire wine: precise, terroir-driven and full of personality. A great choice if you’re moving beyond mainstream Sancerre and want to discover what’s currently exciting in the region.

Karoline Reinhold

Sommelier/Wine importer

A seductive Saint-Émilion from the outstanding 2009 vintage, Pavie Macquin combines baked blackberry, ripe plum and prune with exotic five-spice, liquorice and floral notes. Full-bodied and velvety, it balances opulent fruit with polished tannins and integrated acidity, finishing long and perfumed. Beautifully mature, it’s a natural match for roast lamb, duck, game or truffle.

Xeniya Volosnikova

Marketing & Communications

Guidalberto is the little brother of the well-known Sassicaia from Bolgheri in Tuscany. Made from Cabernet Sauvignon and Merlot, it embodies a classic Bordeaux blend with notes of dark fruit, plenty of structure, and ripe tannins.

Adrian Imm

Sommelier & Restaurant Manager Schlosshotel Fleesensee

A top site from the skilled Christmann. There is limestone in the soil here, which enhances the acidity while the wine has a lovely chalky structure. Flavors of summer rain, very long-lived. Some of the wines in Idig are ungrafted, and the low yield gives a concentrated structure and fruit concentration

Emma Ziemann

Consultant Sommelier - Own Business

Viña Bosconia from the traditional winery R. López de Heredia is always a guarantee. Five years of aging in used American oak barrels and additional time in bottle at the winery before the wine is released to the market. The wine is already ready to drink upon release, but with a little patience it reveals its full potential.

Stefano Angeloni

Chef Sommelier at Ox und Klee **