Rayne Vigneaus vineyard overlooks Sauternes near the village of Bommes and forms the third highest point in the area after Yquem. Founded by Gabriel de Vigneau in the early 17th century. Madame de Rayne, née Catherine de Pontac, bought the Domaine du Vigneau in 1834. Under her ownership, the estate reached the envied rank of premier Grand Cru Classé of Sauternes in the famous 1855 classification. Today, Château de Rayne Vigneau is a true benchmark for the Sauternes appellation. Its intensely fresh style,stands out vintage after vintage.

Biodynamic. La Moussière is one of the great vineyards of the Loire Valley. Cultivated with incredibly rocky, limestone-rich soils, this gently rolling vineyard lies on the ancient Saint-Doulchard marls, which form a part of the great Kimmeridgian chain (à la Chablis). Coupled with Mellot’s meticulous biodynamic farming and low yields, it’s a terroir responsible for some of Sancerre’s most striking and atypical wines. As usual, 50% of this wine underwent fermentation in huge wooden fermenters and was raised in oak casks—a fact that in no way compromises the fabulous purity and energy on offer. The balance of the wine was fermented and raised in traditional concrete vats before blending. All the wine was aged on fine lees for a period of roughly 12 months, further enhancing the wine’s famously deep and pulpy texture.

A fresh lively Bordeaux blanc produced from Sauvignon and Semillon, the first vintage of Chateau Cos dEstournel Blanc was made 2005. The grapes are grown north of St. Estèphe, in the Jau-Dignac and Loirac regions. The terroir is a mix of sand, clay, small stones and limestone. The wine is fermented and aged in mostly one-year-old barrels to maintain maximum freshness. Made in small volumes.