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Marie-Claude
Jean-Louis Poudou
Jean-Louis Poudou, Winemaker

This cuvée is a blend of Grenache (35%) Syrah (35%) and Carignan (30%) which matured on clay-limestone hillsides around the village of Laure-Minervois. The grapes are carefully destemmed. Crushing is avoided and pressing is light. Aged separately in barrels for 12 months, the three grape varieties are blended just before bottling. Aging potential: up to 10 years. Classic balance and elegance. A crowd pleaser with meat dishes.

L'Epervier
Christophe Bousquet
Christophe Bousquet, Winemaker

This biodynamically farmed vineyard lies at the heart of the property on a plateau overlooking the Mediterranean Sea at an altitude of 180 meters. Before bottling, the wine is aged in the cellar in steel vats for the grenache and oak barrels for the syrah for a total of 24 months. Aging potential in the bottle: at least 10 years. Power and fruit, definitely carafe this bottle if you can, some of us liked it even better the next day. Serve between 60 and 65 degrees. Great pairing with red meat.

Rosso
Sebastian Nasello
Sebastian Nasello, Winemaker

The 15 year old biodynamic vineyard is located at 600m of altitude on the slopes of Monte Amiata, which overlooks Montalcino (famous for its Brunellos) to the north. The volcanic soil consists of marl with carbonate and calcareous rocks. Fermentation of the 100% Sangiovese grapes is achieved with indigenous yeasts in steel vats. It then stays in steel vats for aging before bottling. This wine will enjoy some time in a carafe, some of us liked it even better the next day. Serve a bit chilled. Perfect with grilled meat, but it will also work very well at your aperitivo.

L'Eperon
Christophe Bousquet
Christophe Bousquet, Winemaker

Farmed biodynamically, this vineyard has contributed greatly to the "rebirth" of the once forgotten Carignan grape (originally from Spain), now appreciated for its characteristic freshness and fruit. Aging potential: 5 to 10 years. Open the bottle at least two hours in advance and serve chilled. Watch out, you will sip it and it will be gone too soon. Sadly, you probably won’t find out that it gets rounder and even better the following day. We open it in the morning to breathe, keep it chilled and serve it for apéritif.

Château Thébaud
SĂ©bastien Granger
SĂ©bastien Granger, Winemaker

The grapes (100% Melon de Bourgogne) for this cru grow on vines that are at least 50 year old on a soil which is halfway between granite and gneiss and draining. Harvest is done by hand. The wine is aged on lees for at least 24 months in the cellar before bottling. Please open the bottle at least two hours in advance and pour a taste in a glass then let the wine breathe in the bottle. Serve it really chilled at around 42 degrees. This is a wine with a distinctive character. Perfect with oysters and seafood.

Chardonnay
Pierre Sibille
Pierre Sibille, Winemaker

The vineyard is farmed organically on limestone clay soil. Maceration is allowed before pneumatic pressing. Working with gravity and reducing naturally occurring sulphites. Prolonged aging on lees. No oak. Aging potential in the bottle: up to 6 years. Please open the bottle at least two hours in advance and pour a taste in a glass then let the wine breathe in the bottle. Definitely carafe this one if you can, some of us liked it even better the next day. Serve it not too cold, around 48 degrees. Enjoy the real taste of Chardonnay with white meats and/or cheese (just not blue!)