{"title":"France","description":"\u003cp data-mce-fragment=\"1\"\u003eFrance unquestionably is home to some of the greatest wine regions and benchmark wines on earth. Arguably the world's most important wine-producing country, it has produced wine in greater quantity, and quality, than any other nation over centuries. Of course, wine is ingrained in near every corner of the country and its culture, at near every level of society. It is the drink of both the elite and the common people, and a key symbol in Roman Catholicism, France's majority religion.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHistory, prestige, and volume aside, the sheer styles and range of wines available is impressive. Red, white, rosé, sweet, dry, sparkling, opulent, austere, mineral-laden, fruit-forward… there is something for everyone. Just look to some of the famous regions: Champagne, Bordeaux, Bourgogne, Rhône, Loire, Jura, Languedoc +++, and there is most certainly something to suit all palates. In modern winemaking, it has been fascinating and rewarding to see the new generation of winemakers (sometimes 5\/6\/7\u003csup data-mce-fragment=\"1\"\u003eth\u003c\/sup\u003e generation vigneron) telling the story of the soils and regions in new ways.\u003c\/p\u003e","products":[{"product_id":"champagne-ayala-majeur-brut","title":"Champagne Ayala - Majeur Brut","description":"","brand":"Vessel Liquor Store","offers":[{"title":"Default Title","offer_id":41481747562675,"sku":"03113841001000","price":99.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/1229\/2787\/products\/817601.jpg?v=1749236257"},{"product_id":"champagne-bereche-fils-reserve-brut","title":"Champagne Bérèche \u0026 Fils - Reserve Brut","description":"\u003cdiv\u003e\n\u003cp\u003eThis old domaine was founded in 1847. Yet, it has been the innovative work of Raphaël and Vincent Bérêche that has made this one of the most talked about Champagne houses.\u003c\/p\u003e\n\u003cp\u003eBuilding on a strong foundation of traditional Champagne making learned from their father Jean-Pierre, the brothers became two of the region’s most insatiably curious vignerons. Their portfolio not only includes an extraordinarily vibrant NV Brut Réserve, but several micro-cuvées brilliantly conceived to express different aspects of terroir, vintage, and grape variety.\u003c\/p\u003e\n\u003cp\u003eKey to the fantastic complexity of the Bérêche Champagnes are the number of different terroirs that make up the estate’s holdings. Their holdings can be found, for example, in their home village of Ludes on the chalky Montagne de Reims, in Ormes, in the Petite Montagne de Reims and Mareuil le Port, in the western Vallée de la Marne. These are augmented by small plots in Trépail on the eastern slope of the Montagne de Reims, from 2012, the estate’s first Grand Cru site, a tiny parcel in Mailly and in 2013 a half-hectare in Rilly la Montagne, just west of Ludes. Apart from the Brut Réserve, Raphaël and Vincent experiment tirelessly with the character of these very different terroirs, creating a range of cuvées prized for their originality.\u003c\/p\u003e\n\u003cp\u003eTo ensure that the soil and, consequently the fruit, is as healthy as possible, \u003cstrong\u003eBérêche\u003c\/strong\u003e stopped all use of chemical herbicides in 2003, returning to manual working of their vineyards, and are currently moving toward biodynamic farming in all their parcels.\u003c\/p\u003e\n\u003cp\u003eTen full-time employees tend the vines, an extraordinary number given that the estate’s holdings are only nine hectares. This ensures that the labour-intensive farming of each site is done perfectly. And this dedication to the quality of the matière première is enhanced by Vincent’s establishment of an extremely precise protocol for all vineyard work.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eBérêche\u003c\/strong\u003e sites are planted in roughly equal proportions of Chardonnay, Pinot Noir and Pinot Meunier which, combined with the wide variety of terroirs, provides a great range of blending possibilities.\u003c\/p\u003e\n\u003cp\u003eRaphaël’s and Vincent’s skilful barrel aging and use of cork closures, rather than crown caps, for the secondary fermentation makes the most of this site-derived complexity, in a compellingly expressive, complex and refined range of cuvées.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Vessel Liquor Store","offers":[{"title":"Default Title","offer_id":41481748283571,"sku":"00626990263739","price":119.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/1229\/2787\/products\/66456.jpg?v=1749236245"},{"product_id":"bernard-defaix-saint-bris","title":"Bernard Defaix - Saint Bris 2024","description":"","brand":"Vessel Liquor Store","offers":[{"title":"Default Title","offer_id":41481748381875,"sku":"03591623191420","price":34.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/1229\/2787\/files\/126982.jpg?v=1749236244"},{"product_id":"bernard-defaix-bourgogne-pinot-noir","title":"Bernard Defaix - Bourgogne Pinot Noir 2024","description":"","brand":"Vessel Liquor Store","offers":[{"title":"Default Title","offer_id":41481748414643,"sku":"03591623191406","price":39.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/1229\/2787\/products\/646570.jpg?v=1749236243"},{"product_id":"champagne-bollinger-special-cuvee-brut","title":"Champagne Bollinger - Special Cuvée Brut","description":"","brand":"Vessel Liquor Store","offers":[{"title":"Default Title","offer_id":41481748742323,"sku":"03052853077682","price":114.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/1229\/2787\/products\/384529.jpg?v=1749236239"},{"product_id":"domaine-jean-bourdy-cotes-du-jura-blanc","title":"Domaine Jean Bourdy - Côtes du Jura Blanc 2020","description":"\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eCaves Jean Bourdy\u003c\/strong\u003e is one of the oldest domaines in the Jura, owned by the Bourdy family for 15 generations since 1475 in the village of Arlay. The Domaine is now run by brothers Jean-Phillipe and Jean-François, the 15th generation of winemakers at this estate.\u003c\/p\u003e\n\u003cp\u003eThe Bourdys grow their vines on 10 hectares of land, including a half hectare in Chateau Chalon AOC. \u003cstrong\u003eCaves Jean Bourdy\u003c\/strong\u003e makes wine the old fashioned way, using old barrels–some as much as 80 years old–for fermentation and aging of the wines. The Domaine is known for its extensive library of old wines, with reds dating back to 1926 and whites dating back to 1911 (1865 for Chateau Chalon).\u003c\/p\u003e\n\u003cp\u003eThe Domaine was certified biodynamic in 2006. 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He sold his Mark II Jaguar for 50,000 Francs, which became the working capital of the company. He borrowed money from the bank and, leveraging his knowledge of the grape market after having worked in his father’s grape brokerage house for six years, bought some grapes and rented winery space to process them.\u003c\/p\u003e\n\u003cp\u003eGoing against the grain of corporate consolidation, less strict wine making practices, and uniformity driven by the large purchasing power of supermarkets, this family house followed the opposite approach: small and focused in his buying, long maturation for the wines, low dosage, and selective distribution to get his product to like-minded consumers.\u003c\/p\u003e\n\u003cp\u003eThough by no means a small house (ranks around 30 in size, with around 500,000 bottles annually), Bruno still exercises strong control over his product. For instance, his non-vintage wines have a high proportion of reserve wines, ranging from around 30% to 50%. He uses a low dosage and aims for purity, minerality, and aging capacity in his wines. Just first pressings are used; \u003cstrong\u003eChampagne Paillard\u003c\/strong\u003e targets vineyards that have chalky subsoil. The cellar has 110 steel tanks and also 500 barrels, which are bought second-hand from Denis Dubordieu and the Perrin family in Bordeaux. These choices reflect the needs and tastes of a list of over 400 Michelin-starred restaurants among his customers.\u003c\/p\u003e\n\u003cp\u003eOne of the benefits of being a sole owner is the ability to do things his way. Paillard designed a special bottle shape. This is because he had previously worked as a broker, and he wanted to make it clear that he wasn’t buying sur latte, a practice he strongly disagrees with (this is when a Champagne house buys wines in bottle from other sources and then disgorges them and puts their own label on them). 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Marie Pierre, along with her brother Charles Pierre, who obtain a diploma in oenology, come to work with their parents. 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Far from the typical coöperatives that haphazardly tend their vineyards for high yields of mediocre bulk wine, \u003cstrong\u003eCave de Saumur\u003c\/strong\u003e is instead a humming hive whose 160 like-minded families tend their vines with great care in order to produce quality wines expressive of both their varietal and their place of origin. 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The two wineries merged in 1966, and in 1994 Cave de Chardonnay joined the \u003cstrong\u003eCave de Lugny\u003c\/strong\u003e in order to benefit from the quality of its bottling facilities.\u003c\/p\u003e\n\u003cp\u003eToday, the three Cave de Lugny wineries are all specialized. The winery in the celebrated village of Chardonnay is dedicated to the production of sparkling wines. At Saint-Gengoux-de-Scissé, the cooperative mainly vinifies red wines. At Lugny, their white wines are vinified and aged.\u003c\/p\u003e\n\u003cp\u003eWith 1,180 hectares of vineyards entirely dedicated to Chardonnay, the winery is a true specialist in white Burgundy; it produces 20 different Burgundy appellations in total, and has a virtual monopoly of the wines produced in the communes of Lugny and Saint-Gengoux-de-Scissé.\u003c\/p\u003e\n\u003cp\u003eA recent development of lieux-dits (specific vineyard areas) has extended the range of their wines, allowing them to showcase promising terroirs. 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The estate was established in 1894, yet unlike many of the smaller grower Champagne houses that have only begun to estate bottle under their own labels in recent decades, the Agrapart family has done so since the inception of the domaine. The winery was founded by Arthur Agrapart, and is now run by the fourth generation of the family.\u003c\/p\u003e\n\u003cp\u003ePascal Agrapart took over in 1984 over \u003cstrong\u003eChampagne Agrapart\u003c\/strong\u003e, which dates back to the late 19th century. It’s a ten hectare estate that comprises more than 60 small parcels predominantly in the Grand Cru villages of Avize, Cramant, Oiry, and Oger (though the 7 Crus bottling incorporates three 1er Crus as well). Pascal’s oldest son Amboise recently joined his father, helping him manage the vineyard.\u003c\/p\u003e\n\u003cp\u003eTo ensure the highest possible quality, production has always been kept at an artisanal level, with quantities of no more than 5,400 cases produced in any given year. 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From the beginning, Catherine and Didier sought to bring their domaine in a direction that was very different from the norms of the appellation at the time: allow the singularity of each terroir express itself through a dedicated cuvée. All this was being done by producing mostly still wines (80%) where sparkling wines were (and are still) the main types of wine produced in the appellation (75%).\u003c\/p\u003e\n\u003cp\u003eUnlike most other growers, Catherine and Didier bottle their whole production. Again, going against the grain, \u003cstrong\u003eChampalou\u003c\/strong\u003e has always practised a viticulture that is sustainable and shows respect for the land. This is shown in a myriad of ways: vines are pruned short, disbudded, and their leaves are thinned. Additionally, during the Summer, the grapevines are powdered with talc and lime, all of these actions serve to control humidity and thereby avoid mould and diseases. 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Today, the estate represents 30 hectares, all in the commune of Caudiès-de-Fenouillèdes. The vineyards principally consist of Carignan grown on terroirs of schist, volcanic stone and mountainous limestone. Merlot, Cabernet Sauvignon, Cabernet Franc, Grenache, Syrah, Cenanson, Macabeu, Rolle, and Chardonnay are also planted.\u003c\/p\u003e\n\u003cp\u003eTo this day, the vast majority of Côtes du Roussillon AOC is being mass produced by cave cooperatives. In the early 1990s, the indifferent wine made by the cooperatives made it hard to make a living from viticulture, resulting in the majority of the vines getting ripped out. Those entering the business were pressed by the cooperatives to plant Merlot, Cabernet Sauvignon, and Cabernet Franc in order to make Bordeaux-style wines. While initially successful, this strategy failed. Because he couldn’t make it selling his grapes, Alain tried his hand at making wine with his small estate but after inheriting his fathers vineyards, he found it hard to sell the large volumes. An offer to work with a supermarket to produce wine to specification ended up not being profitable either, with the detriment of being forced to produced wines with no character.\u003c\/p\u003e\n\u003cp\u003eA chance encounter with Tom Lubbe of Domaine Matassa would change everything. After tasting the wines, Tom told Alain he would be willing to help them rebuild the estate from the ground up. The two verbally agreed on a partnership, and with Tom’s guidance they immediately started converting all 30 hectares to organic viticulture, as well as eliminating all commercial yeasts, additives and excessive sulphur in the cellar. Tom also showed Alain the importance of highlighting different terroirs, a lesson that has produced great results. 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In 1991 his son’s Jean-Luc and Jean-Paul took charge of the business, slowly acquiring small parcels to expand the estate. Jean-Luc left in 2013 and today Jean-Paul and his wife Corrine run 7 hectares of beautiful vineyards.\u003c\/p\u003e\n\u003cp\u003eThe estate is spread across 16 different lieux-dits with vines averaging between 25 and 50 years old. The oldest vines are over 60 years old.\u003c\/p\u003e\n\u003cp\u003eAll of the different parcels are vinified separately. Yields are kept consistently low (35 hectolitre per hectare), with approximately 75% of fruit coming from the Côte Brune and 25% from the Côte Blonde. The Jamets believe the “sum is greater than the parts”, so they prefer to produce a blend of Côtes Brune and Blonde rather than single-vineyard wines.  Great complexity is derived from the broad palate these lieux-dits provide with a tremendous variety of exposures, soils, and altitudes that result from these different plots.\u003c\/p\u003e\n\u003cp\u003eThe cave is now completely gravity fed and the wine is made without pushing the fruit or pumping the juice. Winemaking is deliberate, thoughtful, and precise, blending new and traditional concepts to produce a wine that speaks of its place. \u003cstrong\u003eJamet\u003c\/strong\u003e Côte-Rôtie is aged using a blend of new and used oak barrels and demi-muids ranging from 3 to 10 years of age. 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The domaine cultivates the five typical Jurassian grape varieties: Chardonnay and Savagnin for white wines, Poulsard, Trousseau, and Pinot Noir for the red wines. Each vine is planted on the soil best matched to the specific grape variety to produce high quality wines.\u003c\/p\u003e\n\u003cp\u003eThe estate was created in 1942 by Désiré Rolet, then taken over in 1958 by his children, Eliane, Bernard, Guy and Pierre who joined him. The vineyards were developed in the communes of Voiteur, then Passenans and finally Etoile. The vines are planted on beautiful hillsides, sometimes with steep slopes making the soil difficult to work. Tracked vehicles are preferred to regular tractors because they are lighter, thus creating less compaction on the soil. They pass over the grassy strips of the vineyard between the intentionally unplanted 5th and 6th vineyard row.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDomaine Rolet\u003c\/strong\u003e was purchased in 2018 by a team that includes the Devillard family, vignerons in Burgundy and owners of the estates Chamirey in Mercurey and des Perdix à Nuits St. George. Cédric Ducoté has taken over the direction of the Estate, working with zeal and meticulous precision to continue to produce typical Jura wines of high quality. 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They focus on sustainable, green practices as much as possible to stay as close as we can to the vines: pruning, disbudding, trellising, and leaf stripping, and they hand-harvest all our grapes at vintage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDomaine Vendage\u003c\/strong\u003e approach vinification by intervening as little as possible, to allow all the typical features of the terroir and the native grape varieties to shine through.\u003c\/p\u003e\n\u003cp\u003eThe domaine operates a modern vat house with temperature-regulated stainless steel tanks that provide the control needed to for optimal vinification. 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They focus on sustainable, green practices as much as possible to stay as close as we can to the vines: pruning, disbudding, trellising, and leaf stripping, and they hand-harvest all our grapes at vintage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDomaine Vendage\u003c\/strong\u003e approach vinification by intervening as little as possible, to allow all the typical features of the terroir and the native grape varieties to shine through.\u003c\/p\u003e\n\u003cp\u003eThe domaine operates a modern vat house with temperature-regulated stainless steel tanks that provide the control needed to for optimal vinification. 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The family has cultivated vines in Chablis over almost four centuries, Benoît today representing the thirteenth generation of winemakers.\u003c\/p\u003e\n\u003cp\u003eThe terroir of Chablis brings to its wines a multitude of mineral nuances In this way, each wine produced at the domain has an identity, the sincere reflection of its soil. \u003cstrong data-mce-fragment=\"1\"\u003eDomaine Jean Paul \u0026amp; Benoît Droin\u003c\/strong\u003e strives to transcribe and enhance these nuances, so as to demonstrate the richness and diversity of their sixteen specific climats.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDomaine Jean Paul \u0026amp; Benoît Droin\u003c\/strong\u003e wines are immediately identifiable through their generous and substantial body and mineral precision. 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The estate owes its name to the Occitan word \u003cem\u003eescaravay\u003c\/em\u003e, which means beetle. This nickname was given by the inhabitants of the village to the Pénitents Noirs of Avignon, owners at the time (archives of Rasteau, 1623).\u003c\/p\u003e\n\u003cp\u003eThe vineyards cover 40 hectares in the top of Rasteau on stony, sloping clay-limestone slopes and 25 hectares on the neighbouring terroirs of Cairanne, Roaix, Villedieu and Saint Roman de Malegarde. The elevation brings freshness to the wines and establishes a fine counterpoint to the characteristic maturity of Rasteau. Their vines in Rasteau enjoy slightly cooler nights and a slightly later ripening than the rest of the vineyard. All of this results in wines that are fruit-bearing but also elegant and fresh.\u003c\/p\u003e\n\u003cp\u003eThe vines are cultivated in the traditional way with plowing and organic fertilizers. The harvest is essentially manual with manual sorting. 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The estate owes its name to the Occitan word \u003cem\u003eescaravay\u003c\/em\u003e, which means beetle. This nickname was given by the inhabitants of the village to the Pénitents Noirs of Avignon, owners at the time (archives of Rasteau, 1623).\u003c\/p\u003e\n\u003cp\u003eThe vineyards cover 40 hectares in the top of Rasteau on stony, sloping clay-limestone slopes and 25 hectares on the neighbouring terroirs of Cairanne, Roaix, Villedieu and Saint Roman de Malegarde. The elevation brings freshness to the wines and establishes a fine counterpoint to the characteristic maturity of Rasteau. Their vines in Rasteau enjoy slightly cooler nights and a slightly later ripening than the rest of the vineyard. All of this results in wines that are fruit-bearing but also elegant and fresh.\u003c\/p\u003e\n\u003cp\u003eThe vines are cultivated in the traditional way with plowing and organic fertilizers. The harvest is essentially manual with manual sorting. 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Pierre Gimonnet, for whom the estate is named, began making wine in the village of Cuis in 1935; today Pierre’s grandsons Didier and Olivier are in charge of the estate. Of Gimonnet’s 28 hectares of vines, 11 are in the grand cru villages of Cramant and Chouilly, and another hectare of grand cru land in Oger was purchased in November of 2004. The remaining 16 hectares are all in the premier cru village of Cuis, except for two hectares in Vertus purchased in 2008, plus half a hectare divided between Aÿ and Mareuil-sur-Aÿ. Didier Gimonnet believes that the preservation of old vines is crucial to maintaining the high quality of his wines, and the average age of his vineyards is 35 years. 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In the grand cru parcels, 70 percent of the vines are over 40 years old, and there are two parcels, totaling an entire hectare between them, of remarkably old vines in Cramant: one in Fond du Bâteau, planted in 1911, and the other in Buissons, planted in 1913.\u003c\/p\u003e\n\u003cp\u003eDespite owning a high proportion of grand cru vineyards, \u003cstrong\u003eGimonnet\u003c\/strong\u003e refuses to make a cuvée exclusively from these parcels, as he feels that the old vines would result in too much strength and intensity. “I am against ultra concentration,” says Gimonnet. “I prefer balanced wines, with a lot of finesse and elegance.” Cuis, with its freshness and acidity, is seen as the ideal counterpart to balance the depth and richness of the grand crus, and all of Gimonnet’s vintage Blanc de Blancs combine these three villages in some proportion.\u003c\/p\u003e\n\u003cp\u003eFor similar reasons, \u003cstrong\u003eGimonnet\u003c\/strong\u003e uses no wood in the cellar, as he feels it would overpower Chardonnay’s intrinsic delicacy. 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