Weingut Heid Trollinger AUF DEN PUNKT 2024

Roussanne at its most elegant. Ripe citrus, apricot, and yellow apples meet fresh herbs, spice, and a distinct salty minerality. The texture is silky smooth, yet the wine has plenty of energy and freshness. A truly exciting white wine from Alpilles with both character and depth.

Dennis Blok

Restaurant Chef & Head Sommelier at Restaurant Nomelle

I'm sometimes a sucker for classic and old-school Rioja: beautifully mature, savoury and incredibly complex. Expect dried cherry, tobacco, leather, cedar, dried herbs and earthy spice, with fresh acidity and silky, fully integrated tannins. There's a reason why these wines have such a great reputation.

Ottavio Saglam

Manager / Head Sommelier, Restaurant Bobe

A personal go-to for me when I’m out and need to pick some good value-for-money Burgundy from a wine list. Top quality from Pataille, which is hard to fault. Also a really great introduction to what Marsannay can do when it’s made at this level.

Amalie Lise Amundsen

Sommelier & waiter / Restaurant Formel B

I love Moritz and his wines. I have had the pleasure of being in his company several times, including trips through the vineyards in his BMW, which have only made the fascination grow. His Weissburgunder has the same energy as the man himself: lively, precise, and full of personality. A producer I personally will be following for many years.

Mathias Thorstein Breinholt

Co-owner & Restaurant Manager Restaurant Domestic

Giovanni Rosso makes absolutely fantastic Nebbiolo wines, especially from Barolo.With training in Burgundy, he brings some of the Burgundian mindset back to Italy and creates here a Nebbiolo that is more approachable, purer in fruit, and still has all the characteristic traits that a Barolo should have.Always delightful and absolutely perfect for the coming season!

Valdemar Olin

Sommelier at Dragsholm Castle

I really enjoy because it gives you the elegance of Montalcino in a more relaxed style. It shows juicy cherry, herbs, light spice, and silky tannins. Fresh, polished, and very easy to drink, but still with enough depth to keep it interesting.

Alex Pogrebnoi

Noa Chef's Hall Sommelier