NV Kopke 50 Years Tawny Port, Douro, PortugalABOUT THIS WINE Hand picked at the optimum time, the grapes are then destemmed, crushed and converted into wine through a process of careful maceration to extract their colour, tannins and aromas, enhanced by constant churning during fermentation. This takes place in vats (lagares) at a controlled temperature (between 28 30C) until the right degree of sweetness (baum) is achieved. At this point, grape brandy is added to create the final fortified

Constantin returned to Champagne in 2020 to pursue a site-specific

the Domain has the wind in its sails

the Graveyard Shiraz

The cuttings come from Matthew Rorick Heritage Vineyard where they were propagated from the Jackson Vineyard planted in 1888

This is a dry version with red fruit and floral notes

this vintage alone suffices to illustrate the dexterity

Their mission

This Savagnin pairs beautifully with aged cheeses

often featuring Albrecht Dürer’s animal etchings on the labels—a symbol of their artistic and expressive intent

Malolactic fermentation took place in barrel

Celia is a limited-production

the majority of which fully exploit the great potential of the Monastrell grape