CONTENT

OUR JOURNEY______4 - 5 pg

STORY______6 - 7 pg

WINES______8 - 9 pg

SOMMELIERS______10 - 19 pg

PRODUCERS______20 - 63 pg

2 3 LONDON

OUR JOURNEY

NICE

4 5 Luxaviation is a global business aviation chosen estates and suppliers. Membership group headquartered in Luxembourg. Over of our Wine Experience Club will further the past 50 years, we have established a provide access to exclusive wine tasting reputation for service excellence, building events. lasting relationships with our esteemed clientele. For connoisseurs and collectors, wine epitomises craftsmanship, dedication and Our extensive experience in the passion. We have the expertise to analyse, luxury world has developed into a advise on and acquire select products profound understanding of our clients’ from this dynamic, ever-changing market needs. We nurture the most discerning for our clients’ enjoyment. tastes, delivering exclusive products from selected partners to fulfil every need. Fine dining is elevated with the STORY accompaniment of specially selected An intrinsic part of this service offering is wine pairings. For those clients that the storing, serving and celebrating of fine enjoy this cultural tradition, it is a central wines. Our years of experience in the wine part of the culinary experience. We extend sector, combined with a deep knowledge this to all our pairings, with sommelier of our clients’ preferences, has led us to insights informing every choice we make. the development of a new division of our business aviation group – Luxaviation At Luxaviation, we pride ourselves on Fine Wines. going above and beyond expectations. Luxaviation Fine Wines is a natural Luxaviation Fine Wines will be dedicated to evolution of our service offering. sourcing, delivering and tasting the very best wines and spirits in the world for our Tell us how best we can fulfil you and your clients, through our network of carefully wine needs today.

6 7 CHAMPAGNES

Champagne Eric Rodez, Blanc de Noirs, Grand Cru NV Champagne Frederic Savart, L’Ouverture Premier Cru NV

WHITES

Patrick Piuze, Chablis Grand Cru, Les Blanchots 2018 Massican, Annia (Tocai Friulano, Chardonnay, Ribolla), Napa Valley 2017 Domaine Barmès-Buecher, Gewurztraminer, Steingrübler Grand Cru 2015 Black Sheep Finds, Holus Bolus, Roussanne, Santa Barbara County 2017 Domaine Henri Boillot, Meursault Village 2016 Ygrec, Château d’Yquem, Bordeaux Blanc 2016 WINES Domaine Valentin Zusslin, Riesling Pfingstberg Grand Cru 2009 REDS

Tyler, Pinot Noir “Sanford & Benedict Vineyard”, Santa Rita Hills 2013 Olivier Bernstein, Gevrey-Chambertin Village 2016 Francois Villard, Cote-Rotie Le Gallet Blanc 2016 Château Palmer, Alter Ego de Palmer, Margaux 2010 Domaine de la Janasse, Châteauneuf-du-Pape “Chaupin” 2016 Domenico Clerico, Barolo “Pajana” 2013 Clos du Marquis, Saint-Julien 1998 The Mascot, Cabernet Sauvignon, Napa Valley 2012

SWEETS

Château Lafaurie-Peyraguey 1er Grand Cru Classe, Sauternes 2014

8 9 SOMMELIERS

10 11 Laure Patry

Laure Patry began her career in North Yorkshire and Bath as part of her initial UK placements following sommelier school in the Loire Valley (Angers) before moving to London in 2003.

In total, she has worked eight years for Gordon Ramsay Holdings, including almost two years as Assistant Head Sommelier at Claridges, and a further six years as Head Sommelier at Maze where she gained the respect and attention of Jason.

Laure joined Jason Artherton at Pollen Street Social as Head Sommelier in 2011. After 2 years she became Executive Head Sommelier having been part of the opening team in their outlets in Asia (Singapore/HK), New York, Dubai, Doha, Switzerland, Shanghai and London.

In 2015 just set up her own project with Jason at Social Wine and Tapas, a retail and wine bar/Tapas which focusses on smaller producers.

She still helps each new restaurant at the openings and at the moment working on the wine list for the next openings in London.

12 13 David Vareille

David Vareille was raised in Chablis and began his career at the age of 16, when he worked in the Michelin-starred La Salamandre and spent much of his time in the cellars establishing a love for fine wine. In the years that followed, he worked with some of the best chefs in Burgundy and Bordeaux, before moving to the UK in 2004 as Head Sommelier of L’Enclume in the Lake District.

During his time in the UK, Vareille has worked for the Hotel du Vin group, London’s Bleeding Heart restaurant, and Bar Boulud in 2010 as Head Sommelier. With unrivalled knowledge and a wealth of experience, David joined The Arts Club team in 2017 as Head Sommelier, where his boyish enthusiasm and exuberant personality are enjoyed by all.

14 15 Emmanuel Cadieu

Originally from Brittany, Emmanuel has gained valuable experience working for such Michelin starred restaurants such as Lameloise in Burgundy and Gordon Ramsay in London. He has also worked in Australia for Merivale, being Head Sommelier at both award winning Felix and est. restaurants.

Emmanuel completed the Court of Masters Sommelier Advanced Sommelier Certificate in 2015 and is currently studying towards the Master Sommelier examination.

He was elected Best Young Sommelier of Australia in 2016 and came an impressive third in the World Competition. He also competed in both Australia and UK Best Sommelier competitions.

He is currently Deputy Head Sommelier at 67 Pall Mall, a private members club focused on wine, offering an impressive 4,000 wines including 750 wines available by the glass, and working within a team of 17 sommeliers.

16 17 Stefan Neumann MS

Stefan Neumann MS is the Director of Wine at the two Michelin-starred restaurant Dinner by Heston Blumenthal and Mandarin Oriental Hyde Park Hotel in London.

He became a Master Sommelier in 2017 and has comprehensive experience in the Michelin star world, previously having worked for The Fat Duck in Bray, Le Manoir aux Quat’Saisons in Oxford, Restaurant Hotel Obauer in Salzburg and Steirereck in Vienna.

Stefan is a regular judge at Decanter World Wine Awards, International Wine and Spirit Competition and various other wine events. He is also very active in the blind tasting scene and hosts masterclasses frequently with a wide range of producers worldwide.

18 19 CHAMPAGNE PRODUCERS CHAMPAGNE CHAMPAGNE CHAMPAGNE

20 21 Champagne Eric Rodez, Ambonnay

The Rodez family has been growing skills in blending and ageing. grapes in Ambonnay since 1757, for more than nine generations. It was Eric Rodez works with wood in a Eric’s grandfather who began to make different way to Krug: Krug vinifies its Champagne from the family’s grapes, champagnes in wood, performing the and Champagne Rodez was born. elevage in inox, while Eric Rodez has begun to experiment with vinifinication Eric is currently at the helm with his in inox, with the final year of ageing son Mickael at his side. being in wood.

The 6.5 hectares of vineyards, all in Rodez relies heavily on reserve wines Ambonnay - where Eric acts as Mayor and often blends anywhere from five - are all Grand Cru; 62% Pinot Noir, to ten different vintages in his final and 38% Chardonnay. cuvées.

These organically managed vineyards His fanatical attention to detail and are famous their superb Pinot Noir drive to always learn more about and this has become the defining terroir produces wines of incredible characteristic of Rodez Champagne. depth, texture and beauty, that give a glimpse in to the secret character of Eric trained and worked at Krug from Ambonnay. 1978 to 1984, where he developed his

22 23 Champagne Frédéric Savart, Écueil

Frédéric Savart is a fiercely individu- Frédéric worked alongside him whilst al Champagne maker making beautifully purchasing more holdings, until expressive, vivid and crystalline taking over completely in 2005. He is champagnes of great depth and power. now very much a one-man band, Their balance of vibrancy and flavour is tending the vines and making the utterly compelling and their scarcity is champagnes single-handedly, with testament to their already high global an artisanal yet uncompromising and demand. focused approach to creating champagne. Savart returned to his family Domaine in the village of Écueil around 25 years Frédéric farms 4 hectares, three ago, after toying with a career as a pro- in Écueil and one in the village of fessional footballer. Villers-aux-Noeuds on the slopes of the Montagne de Reims. His vines are Savart’s grandfather had planted his mostly Pinot Noir, with a small amount first vines in 1947 and later passed of Chardonnay. his tiny property to Savart’s father.

24 25 WHITE WHITE WHITE WHITE

26 27 Patrick Piuze, Chablis

It was a meeting with Marc Chapoutier Finally, in 2008, Patrick founded his that moved the eighteen-year-old own winery. Patrick does not own Patrick Piuze to embark on a life of vineyards, but has established wine-growing. long-term partnerships with growers, with whom he works closely, Patrick set off round the world to including harvesting the grapes by work in wineries in Australia, South hand himself. Africa and Israel, before arriving in Burgundy in the summer of 2000 to This metier enables him to pick the join Olivier Leflaive for the harvest best lots in Chablis from very old season. Olivier Leflaive recognised vineyards, planted exclusively within the talent the young Piuze had, and the original boundaries of Chablis offered him the opportunity to head (which has expanded more than 6 up the new winery in Chablis. times from its original size).

For 4 years Patrick made the Chablis of Patrick’s very simple philosophy is that O. Leflaive, then for 1 year he produced the only truly original thing in the the Chablis at Verget, and finally he world of wine is terroir; his aim only was winemaker at Jean-Marc Brocard is to respect this. for 3 years.

28 29 Massican Winery, Calistoga

Dan Petroski is one of the most exciting To this he added a small amount of winemakers working in California today. Tocai Friulano, Greco, Pinot Grigio, Chardonnay and Sauvignon Blanc, Having spent happy years in Sicily and Massican was born in 2009. learning to work a vineyard and produce wine, on his return to Napa Named after the coastal mountain he missed having a cool glass of white range on the southern Italian peninsula wine at the end of a long, hot harvest in the region of Campania, Massican day. produces crisp, pure white wines with Californian character and an Italian accent. Realising that a tiny amount of typical Northern Italian white grapes were Like most Californian wineries actually being grown in California, he Massican is “virtual”: Dan uses a fought to get one of eight shares of winemaking facility and works closely the 2.5 acres of Ribolla Gialla grown with six growers who tend the tiny in the US, and then to have the grape plots of these unusual grapes in recognised as an official US variety. and around Napa Valley and Sonoma County.

30 31 Domaine Barmès-Buecher, Wettolsheim, Alsace

Family-owned Domaine Barmès - state of being and to push each Buecher, is located in Wettolsheim, vine to recover its natural state of one of the largest towns in Alsace. balance and harmony. Converting to biodynamics has made their vines more It was created in 1985 by Geneviève resistant. Barmès (née Buecher) and François Barmès with vineyards which had been The sudden loss of François in 2011 in their families since the 17th century. pushed his children, Sophie and Maxime, to step up as key figures in This energetic couple worked very the family business. hard to convert the Domaine’s sixteen hectares to biodynamic farming; the Today, Genevieve, Sophie, and Maxime domaine was finally certified in 1998. are determined to maintain the energy and balance acquired over the years by The goal is to simply encourage Domaine Barmès Buecher to continue the vines to re-engage their natural to grow.

32 33 Holus Bolus, Black Sheep Finds, Santa Barbara

This small “garagiste” winery, run by were initially made, and growth has been Peter Hunken and Amy Christine, steady since then. The fruit is sourced produces around 1000 cases annually, from single vineyards and is not blended, to mostly from the Rhône varietals Syrah ensure the “varietal integrity” of each and Roussanne grown in the Sta. Rita wine, according to Peter. Hills AVA, one of the most sought after grape-growing regions in California’s “Holus Bolus” is derived from the Central Coast. Latin meaning “all together without modification”. Peter was previously with Stolpman Vineyards, working with winemaker According to Peter Hunken, this term Sashi Moorman. is applicable to their wines and their single vineyard origins as all the Along with Sashi, he started Piedrasassi grapes go into one configuration rather and Holus Bolus, in 2003. In 2008 Sashi than being blended with other varieties and Peter parted company, and Peter as many wineries prefer to do. The idea took Holus Bolus. has worked well for us,” he continued.

In the meantime, Peter had started A newly-planted 5-acre estate vineyard Black Sheep Finds with Amy in 2005, on the western edge of the Sta. Rita and so Holus Bolus was incorporated Hills AVA, near Rajat Parr and Sashi into that winery project. Moorman’s Domaine de la Côte vineyards, grows pinot noir, syrah, and The first Black Sheep Finds wines were chardonnay grapes and means Holus released in 2005, around 200 cases Bolus is now half estate, half negoce.

34 35 Domaine Henri Boillot, Meursault

Meeting Henri Boillot gives an insight In the vineyard Henri and Guillaume into why his wines are so sought after. farm sustainably, avoiding artificial A highly intelligent, sophisticated pesticides and herbicides; they work winemaker of considerable charisma, hard to keep yields low, and pick he is not an everyday Burgundian, relatively late to ensure peak ripeness and his wines are similarly outstanding, of fruit. compelling bottles that inspire devotion. We are absolutely delighted Fermentation and élevage of the whites to be able to offer an allocation of them takes place in 350l barrels – larger today. than the norm so that the purity and freshness of the fruit is unencumbered The Boillots have been farming in – with the reds being made in barrique. Burgundy since 1885 and the Domaine The wines are bottled unfined and now consists of 19 hectares split unfiltered, following 18 months in barrel between red – a number of 1er Crus with no battonage or racking. in Savigny, Beaune, and Volnay – and white, which includes the jewel in the The sheer quality of Domaine Boillot crown: 3.92 hectares of the impressive wines, including the impressive and and extremely rare monopole Puligny exclusive Les Mouchères monopole, is Montrachet Clos de la Mouchère. testimony to the assiduous work the Boillots do in both the vineyards and After six years working alongside cellar. Henri, his son Guillaume has been in complete control of the reds since These are incredibly special wines, of the 2013 vintage. His influence on the gorgeous intensity, purity and richness. winemaking – including increased use We have been following them for some of whole bunch fermentation – is years and we are delighted to have an in evidence in the beautiful finesse, allocation to offer you today. grace and vivacity of the 2014 and 2015 vintages.

36 37 Château d’Yquem, Sauternes

The iconic history of Château d’Yquem process takes place every step of the is an epic saga of events spanning way at Yquem, from the vineyard to the more than four centuries. The estate cellar. The best example of this is the belonged to the King of England before meticulous way the grapes are the Sauvage family became full owners harvested, in several waves, selecting of Yquem in 1711, during the reign of only individual grapes (rather than whole Louis XIV. bunches) affected by botrytis cinerea.

By this time they had received This microscopic fungus adds noble status and their wine was special aromas and flavours that already much appreciated by famous utterly transform the wine. This connoisseurs of the period, such as philosophy of extremely careful Thomas Jefferson. selection continues in the cellar supervised by Sandrine Gabray, The estate was designated the one and where the wine is aged for three years only Premier Cru Supérieur in the in new oak barrels. Yields amount to famous 1855 classification made at the just one glass of wine per vine. This request of Emperor Napoléon III. infinitely complex, extraordinarily It went through a long period of aromatic, nectar is difficult to describe. prosperity in the latter half of the It offers a myriad of well-balanced, 19th century with people going to great complex flavours that generate even lengths to seek out the wine. more harmonies over time.

At the end of the 20th century Châ- The impression that remains is teau d’Yquem – a veritable monu- reminiscent of a quote from Frédéric ment, and among the greatest wines of Dard “the silence that follows a piece France – was acquired by LVMH Moët by Mozart, in which the listener Hennessy-Louis Vuitton. Pierre Lurton remains suffused with the music”. was appointed President of Château This reflects the fact that Château d’Yquem in 2004 by Bernard Arnault and d’Yquem stays on the palate for a the LVMH group. Yquem epitomises all that remarkable long time, providing a is best about the singular winegrowing unique, prolonged pleasure. 38 39 environment in Sauternes. The selection Domaine Valentin Zusslin, Orschwihr, Alsace

Established way back in 1691 in The jewel in their estate is their Orschwihr, 20km south of Wettolsheim, family monopole, Clos Liebenberg, Domaine Valentin Zusslin is now run 3.5 ha of terraces planted to by the 13th generation of the same riesling only, facing Southeast, family. right on the edge of the Grand Cru Pfingstberg. The estate is biodynamic, having converted in 1997. Sister and brother Completely enclosed with hedges and duo Marie and Jean Paul take great terraces, it is a true “clos”, with its care in observing every specificity of own unique microclimate and rich their terroir to ensure it shines in biodiversity. their wines.

40 41 RED RED RED RED

42 43 Tyler Winery, Santa Barbara

Justin Willett of Tyler is one of special sites throughout the Santa Rita the most exciting winemakers Hills and Santa Maria Valley within in the world right now, and his Santa Barbara County, one of the most reputation continues to grow from promising appellations in California. its in-the-know, word-of-mouth status; his wines receive stellar write-ups The distinct terroir here, of marine- and scores. based soils, transverse ranges and valleys, and cool climate derived from He is crafting superb, Burgundian- the terrain’s proximity to the Pacific and style Pinot Noirs and Chardonnays its fog line makes it the ideal home for from some of the finest vineyards in all pinot noir and chardonnay. California. His first vintage was 2005; since then, his wines have become Willett has sought out the oldest a reference for the new wave of vineyard blocks in the County. Many restrained, nuanced winemaking in of the original 1970s plantings of the exciting, dynamic region of Santa Santa Barbara have been grubbed up Barbara, which Galloni considers to be as yields dropped and the vines became “one of the world’s elite grape growing less financially viable, meaning there is and wine producing regions”. huge competition for the remaining old vine fruit. When we discovered Justin Willett and his Tyler wines (Tyler is Willett’s As with Burgundy’s Grands Crus, middle name), we knew we had found tenacious winemakers dedicated to something extraordinary. working with these rare lands count their allocations in rows rather than The vineyards he is working with are acres. of exceptional pedigree – rare and

44 45 Olivier Bernstein, Gervey - Chambertin Village

Olivier Bernstein’s wines rightly Olivier has amassed one of the best shot to fame with the release of the viticultural and winemaking teams stellar 2015s, making this “micro in all of Burgundy, and his now ten négoce” one of the most prominent years’ experience, combined with this Burgundy producers on the radar lovely vintage, have created wines of of the global wine buying community. very serious note.

2017 follows the 2015 and the 2016 as Each cru and terroir is perfectly another simply superb vintage from this delimited and recognisable, and house. Bernstein has chosen this year to further distinguished with what is increase his prices, due to demand. now clearly the Bernstein hallmark of freshness, poise and purity, with This makes his wine some of the most super fine texture and persistence, expensive in Burgundy, however the and the concentration of fruit Olivier quality is in line with very greatest has always achieved. domaines in the region: DRC, Roumier, Mugnier, and De Vogüé. His wines are alive, and resonant, with deep power and structure; in a When we visited we were simply blown word, they are utterly exceptional. away by what we tasted from barrel.

46 47 Francois Villard, Saint-Michel-Sur-Rhône

François Villard works with more even allowing some botrytis to develop than 35 hectares of vines across on the white grapes. some of the best terroirs of Northern Rhône, along with a few purchased He works by hand in his vineyards, parcels of grapes, meaning he has harvesting the grapes in very small a veritable mosaic of different soils, baskets along extremely narrow expositions and climates in his terraces. various vineyard plots. Self-taught as a winemaker, Villard He makes 6 crus, and 20 different counts Yves Cuilleron as one of his cuvées. mentors, and adheres to very strict farming practices without the use His wines are highly complex, of pesticides and slowly but surely concentrated, powerful and graceful reducing the use of any chemicals at since his strategy is to allow for the all. most optimal ripening possible,

48 49 Château Palmer, Margaux

Château Palmer was given its it higher than the second growth name in 1814 by the English general, Margaux châteaux. It is now one Charles Palmer. Château Palmer of the most highly reputed is the top estate of the Margaux estates in Bordeaux. appellation after Château Margaux. Since the 1998 vintage, a new It is located in the centre of the approach to selection and blending Margaux appellation, and its vineyards has yielded the supple and rounded (47% Cabernet Sauvignon, 47% Merlot - Alter Ego, to be enjoyed earlier than a higher percentage of merlot than its the grand vin. neighbours - and 6% Petit Verdot) lie on a plateau of Garonne gravel. Château Palmer prides itself on its careful work in its vineyards, is Palmer is classified as a 3ème Cru aiming to achieve full organic and Classé yet its track record places biodynamic certification by 2017.

50 51 Domaine de la Janasse, Janasse’s white Châteauneuf-du-Papes What sets this estate apart from are fascinating: Sabon is one of the many others vying for attention in the Châteauneuf-du-Pape last producers to still do a 100% Southern Rhone is their consistency. malolactic fermentation with no In addition to excelling in the top years, filtration. The resulting wines are this estate also shines in the more This highly regarded estate is situated at the two most celebrated wines. Chaupin, full-bodied, multi-layered, and glorious challenging vintages. We are thrilled to the entrance to the village of Courthezon made from old vines - some as old as 100 in their richness. be chosen as a UK distributor for the and comprises 90 glorious hectares years - grown on largely sandy plots, estate. of vines in Châteauneuf-du-Pape is a quintessential Grenache: lifted and and Côtes du Rhône. pure with blackcurrant, cherry and violet notes it its youth, then smoky and more Christophe Sabon and his sister, decadent after 10-15 years in bottle. Isabelle, manage Janasse; although their father is technically retired, he The Vieilles Vignes is a blend of 64% is still a visible as well as spiritual Grenache, 20% Mourvèdre, 10% Syrah, presence at this superb estate. with 6% others from three different plots: a southern rocky plot that brings The property has the rare distinction body and power, a sandy plot for of being high profile yet delightfully freshness and acidity, and a red-clay unaffected; it produces world-class and rocky plot in the northern part of wines that are consistently excellent the appellation that brings structure every year. As Robert Parker notes: and body.

“The consistency at this estate since The resulting blend gives ripe black the mid-1990s has been remarkable. fruits; liquorice; garrigue, and earthy/ Year in and year out, the wines, stony minerality. both reds and whites, are among the finest one will find ... anywhere! A piercing acidity perfectly balances Domaine de la Janasse is one of the the richness and confident power. great winemaking estates of not only France, but of the world” This is one of the greatest wines of the region - most vintages are capable of Châteauneuf- du- Pape Vieilles Vignes & 25+ years of evolution. Châteauneuf-du-Pape Cuvée Chaupin are

52 53 Domenico Clerico, Barolo

Domenico Clerico – who sadly passed He made the savvy purchase in 1977 away recently – was considered an of a small plot in the heart of “Bussia”, elder statesman for Piedmont. followed later by two vineyards in the “Ginestra” cru, then a piece of land in When he took over his father small “Mosconi”, where Barolo “Percristina” estate in the late 1970s, he was began. labelled a ‘modernist’ for introducing ageing in 228-litre Burgundian Today the estate consists of pieces, however with his longer approximately 21 hectares. New macerations, averaging 18-23 days, barrels constitute between 20 and 30 he bridged the gap with the more percent of his cooperage; Arte is the traditional ways of producing Barolo. only wine in the portfolio that is aged exclusively in new barrique. Despite the focus on his winemaking methods, Clerico’s first love was his Yet Clerico regarded production vines, and as time went on he spent techniques as mere tools of the more and more time in the vineyards. trade as opposed to intrinsic components of the wine itself; his The small estate is situated in Monforte efforts in the vineyard were based d’Alba, right in the heart of Barolo. on a relentless pursuit of quality, and his average yields among the Domenico’s father established this lowest in the region. farm to grow grapes to sell to the local co-operative and in 1976, Perhaps there’s no better testament asked Domenico to take the reins; to Clerico’s meticulous approach Domenico took the big decision to to viticulture than the sign that make his own wine, concentrating his directs vintners to his cellar door— efforts on single-vineyard expressions. Domenico Clerico, Viticoltore.

54 55 Château Léoville Las Cases, supply and a very low intake of The surface area of the vineyard is nutrients bring out the best in the great 98 ha and the average age of vines Saint-Julien Cabernet Sauvignons and Cabernet 40 years; they are planted with Francs which usually achieve their Cabernet Sauvignon 66% / Merlot 24% / full potential whatever the vintage. Cabernet Franc 9% / Petit Verdot 1%. One of the oldest Medoc estates, been managed by the same fami- The incomparable terroir gives this Domaine de Léoville belonged to ly since the late 19th century and great wine its unique personality. some of the wealthiest and most is today represented by Jean-Hubert influential noble French families Delon, sole owner of the Château and before it was acquired by the Las proprietor of Château Potensac in the Cases family. Medoc and Château Nénin in Pomerol.

The estate was split up between 1826 The Clos encases a terroir of very great and 1840 as a result of the French complexity. It is mainly composed Revolution and the subsequent of Quaternary gravel (“graves”) expropriation of emigrants’ property over gravelly sand and gravelly clay and constitution of egalitarian subsoils. There are also clays which redistribution. are variably deep and compact, but which sometimes break through to Château Léoville Las Cases was the surface. created, thanks to a kind of birthright, from 3/5 of the original estate and the The proximity of the Gironde River has heart of the domaine. created the wide diversity of soils, formed over various geological periods The Grand Vin’s current terroir by successive superimpositions. has therefore been at the historic heart of the original terroir since The river also creates a special the 17th century. Pierre Jean, microclimate that enables very Adolphe and Gabriel de Las Cases were early ripening of the grapes and successive heirs to the property until protects the vineyards from frost. 1900, when Théophile Skawinski purchased a share in the estate and This cameo of geological combinations became its manager. influences the growth of the vine and the composition of the grapes: Léoville Las Cases has now regular but restricted water

56 57 The Mascot, Napa Valley

Will Harlan had the idea to create a each estate, as if that wine were going “friends and family” blend from the into the respective grand vin. younger vines of the Harlan properties, and after convincing his family of the As such the wine is not site specific, beauty of the plan, he talked them into but a representation of their family’s sparing a few barrels of the just-made style and their interpretation of the wines. glorious terroir of Napa.

The Mascot was born. The first The Harlan family properties lie mostly commercial release was 2008 and with on volcanic, sedimentary soils, with each vintage quality has increased the terroir of Promontory including a exponentially. The Harlan family structure of metamorphic rocks estates total 120 acres of vines; unseen elsewhere in California. 7-8% of these are at the “adolescent” stage (7-16 years old); it is these vines No irrigation at all is practised on that go into making The Mascot. these estates. The grape varieties are Cabernet Sauvignon (over 90%; the At the tasting table, Will chooses the estate lists The Mascot as a Cabernet), blend of finished barrels. Before that, Merlot, Cabernet Franc and Petit Verdot. the wine making and elevage is done at

58 59 SWEET SWEET SWEET SWEET

60 61 Château Lafaurie- Peyraguey, Sauternes

A 1er Grand Cru Classé property of Le Lys de Lafaurie Peyraguey and 40 hectares, dating back to the 13th Femme et Raisins arrived with the century, Château Lafaurie-Peyraguey 2014 vintage. is located in the heart of the Sauternes region, on high ground just outside the Mario Botter has completely village of Bommes. redesigned the cellars so they can now vinify each parcel separately to In 400 years of history this Château understand more about the terroir. has had very few owners. All labels and bottles were given a Silvio Denz acquired it in February 2014, new life with the incorporation of a and swiftly hired Sauternes and white René Lalique design created in wines consultant Denis Dubourdieu. 1928. Château Lafaurie-Peyraguey is unquestionably one of the top half Together they restricted yields, and dozen estates in Sauternes. focused the Grand Vin on only the best terroirs of the 1855 classification, In 2018 a new hotel will be opened “L’Enclos” and “Maisons Rouges”, to mark the 400 year centenary sited on soils composed of quaternary of the Château. There will be a top deposited here over 600,000 years on class hotel with 13 rooms and a a limestone substrate. restaurant destined to become Michelin starred. Two distinct terroirs, on hills between the property and Château d’Yquem, This will be the first Bordeaux 1855 have been defined to produce white first growth where visitors can wines: stay, eat, and experience the best of Sauternes.

62 63 THANK YOU!