Domaine de la Ronceray Saint-Estephe champagnePairs with: Grilled ribeye steak with a garlic herb butter, roasted rack of lamb with a savory rosemary mustard crust, slow cooked duck confit, a classic French cassoulet packed with white beans and sausage, or aged hard cheeses like a sharp Gouda or 24 month Comt. Good for: Enjoying an authentic, small batch expression of Saint Estphe without paying grand cru prices; treating a Bordeaux enthusiast to a hidden, 2 hectare boutique gem; or elevating a
I’m a Sauvignon Blanc that balances energy and refinement — lively
unpretentious side of indigenous Portuguese varieties
meticulous whole-cluster semi-carbonic maceration for up to 14 days
pouring a near-opaque scarlet-red with deep ink-black contours and bright violet rims
making it the premier destination for American Pinot Noir that favors finesse over sheer muscle
it glides across the tongue with a deceptive weightlessness and a polished
while a beautifully clean hint of wet-stone minerality lends the dry palate a focused
True to his anti-bureaucratic spirit
certified sustainable estate red that punches way above its price point
Feels like: Brunch in a five-star hotel
and soft leather on the nose
it presents aromas of red fruit and spice
