{"title":"All wines","description":"","products":[{"product_id":"stags-leap-s-l-v-2020","title":"Cabernet Sauvignon S.L.V. 2020","description":"\u003cp\u003e\u003cstrong\u003eStag's Leap Wine Cellars, S.L.V. Cabernet Sauvignon 2020\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe S.L.V. comes from the vineyard with which Stag's Leap won the Judgment of Paris in 1976, the blind tasting that put Napa on the map against Bordeaux. The vines have been there since 1972. 2020 was a difficult year with heat and wildfires in Napa, yet this cuvée was made in a limited edition of only 2,310 cases.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eBlack fruit (blackberries, plum), cocoa and warm spices such as cinnamon and cloves. Not a sweet fruit bomb, it smells ripe and serious.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eFull and concentrated, yet polished. The tannins are firmly present but not harsh: they provide structure without drying out your mouth. A salty, almost stony undertone balances the fruit. Drinks well now, can easily mature for another 15+ years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003e100% Cabernet Sauvignon from a single vineyard. Fermentation in steel tanks, followed by 21 months in new French oak barrels. Hence the silky smooth structure and subtle oak notes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e\u003cbr\u003eAt 18°C, decant an hour beforehand. Large glass.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eGrilled beef tenderloin with rosemary:\u003c\/strong\u003e the fat of the meat balances the tannins, the rosemary picks up the spiciness of the wood.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eRack of lamb with herb crust:\u003c\/strong\u003e the gamey taste of lamb matches the dark fruit, the crust echoes the oak notes.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAged hard cheese (aged Gouda, Comté 24+):\u003c\/strong\u003e the salt and umami break down the tannins, bringing out the fruit.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003eRobert Parker: 94+ \/ 100\u003c\/li\u003e\n\n\u003cli\u003eJames Suckling: 96 \/ 100\u003c\/li\u003e\n\n\u003cli\u003eWine Spectator: 91 \/ 100\u003c\/li\u003e\n\n\u003cli\u003eVivino: 4.5 \/ 5\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/Stags-Leap-Cellar-SLV-2020.pdf?v=1773134517\" title=\"technische details Stag's Leap Cabernet Sauvignon S.L.V. 2020\"\u003e\u003cem\u003eTechnical details (PDF)\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56837702746456,"sku":null,"price":279.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/stags-leap-s-l-v-2020.png?v=1784266593"},{"product_id":"ygay-gran-reserva-2011","title":"Castillo Ygay Gran Reserva 2011","description":"\u003cp\u003e\u003cstrong\u003eMarqués de Murrieta, Castillo Ygay Gran Reserva 2011\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe flagship wine of Marqués de Murrieta, originating from La Plana: 40 hectares with vines planted in 1950 on the highest grounds of the estate. The 2011 is a classic Rioja vintage that is now reaching its peak.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eRipe cherries, blueberries, and cassis, interwoven with Mediterranean herbs. Beneath that, black pepper, cloves, and a hint of mocha.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eLively and harmonious, with tannins that provide structure without drying out your mouth. The wine fills your mouth without feeling heavy and finishes with a long, elegant aftertaste. Ready to drink, but will easily keep for another ten years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003eTempranillo and Mazuelo, hand-harvested and fermented separately. 28 months of aging in French and American oak, followed by 13 months of rest in concrete to allow the wine to integrate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e\u003cbr\u003e18°C. Decant well in advance, at least an hour. Large Bordeaux glass.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/castillo-ygay-gran-reserva-especial-2011.pdf?v=1773137082\" title=\"technical details Marqués de Murrieta Castillo Ygay Gran Reserva 2011\"\u003e\u003cem\u003eTechnical details (PDF)\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eRoast lamb with thyme:\u003c\/strong\u003e the spicy notes in the wine enhance the herbal crust, while the tannins cut through the fat of the lamb.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eVenison steak:\u003c\/strong\u003e the earthy undertone and firm structure can stand up to the intense game flavor.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAged Manchego:\u003c\/strong\u003e the salty, nutty cheese brings out the fruity side of the wine.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003eJames Suckling: 98\/100\u003c\/li\u003e\n\n\u003cli\u003eRobert Parker (Wine Advocate): 97\/100\u003c\/li\u003e\n\n\u003cli\u003eDecanter: 98\/100\u003c\/li\u003e\n\n\u003cli\u003eWine Spectator: 94\/100\u003c\/li\u003e\n\n\u003cli\u003eVivino: 4.6\/5\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56837703663960,"sku":null,"price":225.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/ygay-gran-reserva-2011.png?v=1784266598"},{"product_id":"jean-claude-ramonet-chassagne-montrachet-1er-cru-morgeot-2022","title":"Chassagne-Montrachet 1er Cru \"Morgeot\" 2022","description":"\u003cp\u003e\u003cstrong\u003eDomaine Ramonet, Chassagne-Montrachet 1er Cru \"Morgeot\" 2022\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRamonet is one of the most sought-after names in the Côte de Beaune. The family has been working the same plots in Chassagne-Montrachet for generations, with Morgeot being one of their strongest premier crus. Demand structurally exceeds supply; allocations are scarce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eRipe pear and lemon peel, white flowers, a hint of honey and hazelnut. Beneath that, a slightly smoky note that adds depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eFull-bodied and powerful, with a creamy texture balanced by crisp acidity. The wine feels broad without becoming heavy. Long finish with a salty, mineral undertone that invites you to take another sip. Already approachable, but has at least five to eight years of potential.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003eHand-picked Chardonnay, pressed and then aged for 16 to 18 months in oak barrels. A portion of new wood contributes to the subtle smokiness and extra texture without dominating the wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e\u003cbr\u003eBetween 12 and 14 degrees Celsius. A spacious Burgundy glass allows the complex aromas the room they need.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSeared scallops with lemon butter:\u003c\/strong\u003e the richness of the wine matches the butter, the acidity cuts through the fat and lifts the citrus.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eRoast chicken with mushroom sauce:\u003c\/strong\u003e creamy with creamy, while the hazelnut notes in the wine enhance the earthy mushrooms.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eGrilled turbot with hollandaise:\u003c\/strong\u003e a classic combination where the wine's structure has enough weight to stand up to the sauce.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003eVivino: 4.4 \/ 5 (average score)\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56837704876376,"sku":null,"price":275.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/jean-claude-ramonet-chassagne-montrachet-1er-cru-morgeot-2022.png?v=1784266605"},{"product_id":"klein-constantia-vin-de-constance-2021","title":"Vin de Constance 2021","description":"\u003cp\u003e\u003cstrong\u003eKlein Constantia, Vin de Constance 2021\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eKlein Constantia was founded in 1685 in Constantia, just outside Cape Town. In the 18th century, Vin de Constance was a beloved wine at European courts until the vineyard collapsed due to phylloxera in the mid-19th century. Production resumed in 1986. The 2021 is made from Muscat de Frontignan, hand-picked in 25 rounds over several months.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eDried apricot, orange marmalade, blossom, and a warm undertone of sandalwood. Intense but not sticky.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eFull-bodied and creamy on the palate, with a sweetness immediately reined in by crisp acidity. Citrus, jasmine, and rose water notes appear. The finish is long and remains fresh, without being heavy. Already approachable, but can easily age for decades.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003e100% Muscat de Frontignan from old vines. The grapes are picked in 25 selective passes to capture the perfect balance between sugar and acidity. The wine matures for over three years in small oak barrels, which adds subtle oxidative complexity without overpowering the fruit.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eServing\u003c\/strong\u003e\u003cbr\u003eBetween 12 and 14 degrees Celsius. Do not decant. A small white wine glass or dessert wine glass works best to keep the aromas concentrated.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoquefort or Stilton:\u003c\/strong\u003e the saltiness and pungency of blue cheese call for sweetness and freshness as a counterpoint.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTarte Tatin:\u003c\/strong\u003e caramelized apple echoes the apricot and citrus notes in the wine.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFoie gras with fig compote:\u003c\/strong\u003e the creamy texture of foie gras finds its match in the full mouthfeel of this wine.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/vin-de-constance-2021.pdf?v=1773174623\" rel=\"noopener\" title=\"technical details Klein Constantia Vin de Constance\" target=\"_blank\"\u003e\u003cem\u003eClick here for the technical details of this wine\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003ePlatter's: Natural Sweet Wines of the Year 2025\u003c\/li\u003e\n\u003cli\u003eForbes: 99\/100\u003c\/li\u003e\n\u003cli\u003eJane Anson: 98\/100\u003c\/li\u003e\n\u003cli\u003eTim Atkin: 98\/100\u003c\/li\u003e\n\u003cli\u003eVinous: 97\/100\u003c\/li\u003e\n\u003cli\u003eVivino: 4.4\/5\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56837705826648,"sku":null,"price":79.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/klein-constantia-vin-de-constance-2022.png?v=1784266610"},{"product_id":"alheit-vineyards-cartology-2023-rare-old-vine-chenin-blanc-semillon-west-kaap-zuid-afrika-750ml","title":"Cartology 2023","description":"\u003cp\u003e\u003cstrong\u003eAlheit Vineyards, Cartology 2023\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWith Cartology, Chris and Suzaan Alheit create an annual portrait of South Africa's oldest Chenin Blanc vineyards. The grapes come from scattered plots with vines aged 35 to 60 years, planted on weathered granite and slate soils. Small production, international waiting lists.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eRipe pear, lemon peel, chamomile, and a hint of beeswax. A subtly herbaceous undertone opens up as the wine warms.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eBroad and full on the palate, yet with crisp acidity that keeps everything in balance. A slightly saline, stony undertone recalls the granite soils. The finish is long, dry, and precise. Drink now or cellar until 2032.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003eChenin Blanc (approximately 94%) supplemented with small proportions of Sémillon and Verdelho. Spontaneous fermentation in concrete egg-shaped tanks and used French oak fûts. No filtration, no forcing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing\u003c\/strong\u003e\u003cbr\u003eServe at 11°C. Give the wine fifteen minutes in a decanter or let it open gently in a large glass.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003ePan-fried sole with lemon:\u003c\/strong\u003e the richness of the butter and the freshness of the lemon mirror the wine's texture and acidity.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eCreamy mushroom risotto:\u003c\/strong\u003e the earthy notes of the mushrooms align with the subtly herbaceous undertone.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAged Comté:\u003c\/strong\u003e the nutty, caramel-like flavors of the cheese enhance the fullness without overpowering the freshness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTim Atkin MW: 96\/100\u003c\/li\u003e\n\u003cli\u003eNeal Martin, Vinous: 95\/100\u003c\/li\u003e\n\u003cli\u003ePlatter's Wine Guide: 5 stars \/ 95 points\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/alheit-carthology-2023.pdf?v=1773130163\" rel=\"noopener\" target=\"_blank\" title=\"technical details Alheit Vineyards Cartology 2023\"\u003e\u003cem\u003eClick here for the technical details of this wine\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56859853652312,"sku":null,"price":42.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/alheit-vineyards-cartology-2023-rare-old-vine-chenin-blanc-semillon-west-kaap-zuid-afrika-750ml.png?v=1784266615"},{"product_id":"alheit-vineyards-cartology-2022","title":"Cartology 2022","description":"\u003cp\u003e\u003cstrong\u003eAlheit Vineyards, Cartology 2022\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChris Alheit is the driving force behind the rediscovery of South Africa's old vineyards. For Cartology, he selects grapes from plants, sometimes over a hundred years old, spread across various plots with weathered granite and slate soils. The result is his calling card: a wine that showcases what old vines and minimal intervention can achieve.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eRipe pear, lemon zest, and a hint of dried herbs. Not overpowering, but with depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eFull and rich, yet with enough freshness to keep everything in balance. The texture is silky without being heavy. The finish is long and slightly savory, with a stony undertone that makes you come back for the next sip. Enjoyable now, but will gain complexity over the next five to eight years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003eA blend primarily of Chenin Blanc with a small proportion of Sémillon, sourced from old vines in Swartland and around Stellenbosch. The juice ages for twelve months in concrete eggs and used wooden barrels. Unfiltered, to preserve the unique character of each vineyard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e\u003cbr\u003eAround 11°C. Decant for fifteen minutes before drinking or use a large glass for the aromas to fully open up.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003ePan-fried sole with lemon butter:\u003c\/strong\u003e the richness of the butter and the delicate fish call for a wine with both body and freshness.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eWild mushroom risotto:\u003c\/strong\u003e the creamy texture and earthy notes of the mushrooms complement the savory finish.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAged hard cheese:\u003c\/strong\u003e the salty, nutty flavors of an old Gouda or Comté enhance the wine's mineral side.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003eTim Atkin MW: 95\/100\u003c\/li\u003e\n\n\u003cli\u003eJames Suckling: 94\/100\u003c\/li\u003e\n\n\u003cli\u003ePlatter's Wine Guide: 4.5 stars (94 points)\u003c\/li\u003e\n\n\u003cli\u003eVivino: 4.2\/5\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/alheit-carthology-2022.pdf?v=1773130162\" target=\"_blank\" title=\"technical details Alheit Vineyards Cartology 2022\" rel=\"noopener\"\u003e\u003cem\u003eClick here for the technical details of this wine\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56860217442648,"sku":null,"price":42.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/alheit-vineyards-cartology-2022.png?v=1784266620"},{"product_id":"alheit-vineyards-cartology-2021","title":"Cartology 2021","description":"\u003cp\u003e\u003cstrong\u003eAlheit Vineyards, Cartology 2021\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChris Alheit works with old, unirrigated vines in the Western Cape. Some plants are over a hundred years old. The drought forces the roots deep into the soil, resulting in low yields and intense concentration.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eRipe pear, lemon zest, and a hint of sweet spices. Layered and inviting without being excessive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eBright and refined, with power without heaviness. The acidity keeps everything lively, the texture is almost oily. The finish has a saline undertone reminiscent of a sea breeze. Lingers long.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003eSpontaneous fermentation in a combination of concrete eggs, clay pots, and old wooden barrels. Twelve months of aging on the fine lees, then another five months in tank before bottling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing\u003c\/strong\u003e\u003cbr\u003eChill to 11°C. Decanting for fifteen minutes beforehand or pouring into a large glass allows the subtleties to unfold.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eGrilled sole with lemon and fresh herbs:\u003c\/strong\u003e the saline finish and bright acidity mirror the delicate fish.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eCreamy risotto with Parmesan:\u003c\/strong\u003e the full texture of the wine stands up to the richness of the cheese.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eScallops with butter sauce:\u003c\/strong\u003e the citrus notes cut through the fat, the minerality complements the shellfish.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003eTim Atkin MW: 95\/100\u003c\/li\u003e\n\n\u003cli\u003eGreg Sherwood MW: 96\/100\u003c\/li\u003e\n\n\u003cli\u003ePlatter's Wine Guide: 5 stars (95 points)\u003c\/li\u003e\n\n\u003cli\u003eVivino: 4.2\/5\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/alheit-carthology-2021.pdf?v=1773130164\" target=\"_blank\" title=\"technical details Alheit Vineyards Cartology 2021\" rel=\"noopener\"\u003e\u003cem\u003eTechnical details (PDF)\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56860254732632,"sku":null,"price":42.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/alheit-vineyards-cartology-2021.png?v=1784266624"},{"product_id":"alheit-vineyards-cartology-2020","title":"Cartology 2020","description":"\u003cp\u003e\u003cstrong\u003eAlheit Vineyards, Cartology 2020\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe tenth bottling of Cartology, the wine with which Chris and Suzaan Alheit ushered in the Cape Chenin Blanc renaissance in 2011. The grapes come from old bushvines (40 to 50 years old) spread across various vineyards in the Western Cape. A blend of 93% Chenin Blanc with 7% Sémillon.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eCitrus zest and ripe pear, with a stony undertone and a hint of cardamom.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eLayered and juicy, with a fine grip that provides structure without drying. The acidity keeps everything fresh and leads to a long, lingering finish. Already accessible, but with potential for at least five to eight years of further development.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003eSpontaneous fermentation in a mix of concrete eggs, clay pots, and old barrels. Twelve months of aging on the lees, followed by six months of rest in tanks for integration.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing\u003c\/strong\u003e\u003cbr\u003e10 to 12°C. Half an hour in a decanter adds extra expression. Choose a large white wine glass.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003ePan-fried sole with brown butter:\u003c\/strong\u003e the nutty butter complements the subtle oxidative notes from the barrel aging.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eWild mushroom risotto:\u003c\/strong\u003e the earthy, umami-rich flavors are balanced by the wine's acidity.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAged Gruyère:\u003c\/strong\u003e the salty, caramel-like cheese matches the texture and mineral undertone.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003eTim Atkin MW: 95\/100\u003c\/li\u003e\n\n\u003cli\u003eChristian Eedes: 96\/100\u003c\/li\u003e\n\n\u003cli\u003ePlatter's Wine Guide: 4.5 stars \/ 93 points\u003c\/li\u003e\n\n\u003cli\u003eVivino: 4.2\/5\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56860389933400,"sku":null,"price":42.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/alheit-vineyards-cartology-2020.png?v=1784266628"},{"product_id":"alheit-vineyards-cartology-2015","title":"Cartology 2015","description":"\u003cp\u003e\u003cstrong\u003eAlheit Vineyards, Cartology 2015\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e2015 is considered a reference year for Cartology. Chris and Suzaan Alheit worked with grapes from old, unirrigated bushvines from the Skurfberg, Paardeberg and Botrivier. The result is a wine that shows what the Western Cape can achieve with Chenin Blanc when everything is just right.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eCitrus oil, ripe pear and white flowers. After some time in the glass, a subtle smokiness emerges, with hints of marzipan.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eRich and full, but without heaviness. A tight line of acidity keeps everything in motion, while a salty, stony undertone provides depth. The finish is long and lingers. This bottle has years ahead of it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003e86% Chenin Blanc, 14% Sémillon from dry-farmed bushvines. Spontaneous fermentation in concrete eggs and old foudres. No frills, just terroir.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e\u003cbr\u003e10-12°C. Give it 30 to 45 minutes in a decanter; that will open up its complexity. A large white wine glass works best.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eLobster with melted butter:\u003c\/strong\u003e the richness of the butter is balanced by the wine's acidity.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eVeal sweetbreads in cream sauce:\u003c\/strong\u003e the texture of the sweetbreads matches the richness, the salty undertone cuts through the cream.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSaffron risotto:\u003c\/strong\u003e the floral notes in the wine enhance the saffron aromas.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003eTim Atkin MW: 95\/100\u003c\/li\u003e\n\n\u003cli\u003eJancis Robinson: 17.5\/20\u003c\/li\u003e\n\n\u003cli\u003ePlatter's Wine Guide: 4.5 stars\u003c\/li\u003e\n\n\u003cli\u003eVivino: 4.2\/5\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56860695593304,"sku":null,"price":42.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/alheit-vineyards-cartology-2015.png?v=1784266630"},{"product_id":"beaumont-chenin-unwooded-2024","title":"Chenin Unwooded 2024","description":"\u003cp\u003e\u003cstrong\u003eBeaumont, Chenin Unwooded 2024\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBeaumont is a family-owned winery in Bot River, located in South Africa's cooler Cape South Coast. The 2024 growing season began with a wet winter followed by a dry summer, resulting in healthy grapes with concentrated flavours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eRipe pear and yellow apple, with hints of lemon blossom and a touch of honey. Fresh and inviting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eJuicy fruit with a crisp acidity that keeps the wine vibrant. Four months on the lees provide a subtle creaminess without overpowering the fruit. Medium finish with a slightly bitter, almond-like taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003e100% Chenin Blanc, fermented and aged in concrete and stainless steel tanks. No wood contact, keeping the fruit pure and bright. Four months on fine lees for added texture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e\u003cbr\u003eAround 10°C. No decanting needed. A standard white wine glass is sufficient.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eGarlic Prawns:\u003c\/strong\u003e The freshness cuts through the fat, and the fruit complements the sweet taste of the prawns.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eThai Green Curry:\u003c\/strong\u003e The wine's slight sweetness tempers the heat, while the acidity balances the rich coconut milk.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eGoat Cheese with Honey:\u003c\/strong\u003e The wine's creamy texture matches the cheese, and its freshness prevents it from becoming too heavy.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003eWine Advocate: 92\/100\u003c\/li\u003e\n\n\u003cli\u003ePlatter's Wine Guide: 4 stars \/ 88 points\u003c\/li\u003e\n\n\u003cli\u003eVivino: 4.0\/5\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56860887810392,"sku":null,"price":17.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/beaumont-chenin-unwooded-2024.png?v=1784266633"},{"product_id":"beaumont-jackals-river-pinotage-2021","title":"Jackals River Pinotage 2021","description":"\u003cp\u003e\u003cstrong\u003eJackals River, Pinotage 2021\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSebastian Beaumont crafts this Pinotage from Arturo's Vineyard in Bot River, a historic vineyard on Bokkeveld shale soil. The cool maritime influences of the region ensure slow ripening, resulting in a more elegant style than typically expected from Pinotage.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eFresh red cherries, blackberries, and a hint of smoked spices. Subtle woody notes in the background.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eMedium-bodied with juicy red fruit as a central theme. The tannins are fine and provide grip without being drying. Vibrant acidity keeps everything fresh, the finish is clean and refreshing. Not a heavy, overripe Pinotage, but a polished version with finesse.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003e100% Pinotage from old vines. Matured for 10 months in French oak barrels, 20% of which were new. The oak adds subtle complexity without overpowering the fruit.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e\u003cbr\u003e16 to 18°C. Decanting for half an hour opens up the aromas. A large Burgundy glass works well.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled lamb:\u003c\/strong\u003e the wine's slightly smoky character complements the grilled flavour, the fresh acidity cuts through the fat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMushroom risotto:\u003c\/strong\u003e the earthy tones from the shale soil mirror the umami of the mushrooms.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDuck breast:\u003c\/strong\u003e the juicy tannins and red fruit notes balance the rich, dark meat.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eTim Atkin MW: 92\/100\u003c\/li\u003e\n\u003cli\u003ePlatter's: 4 stars, 89\/100\u003c\/li\u003e\n\u003cli\u003eVivino: 3.9\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56860959834456,"sku":null,"price":29.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/beaumont-jackals-river-pinotage-2021_59664a84-5913-4a2b-8071-77b971aebf34.png?v=1784266637"},{"product_id":"antinori-tenuta-tignanello-marchese-antinori-chianti-classico-riserva-2020","title":"Tenuta Tignanello 'Marchese Antinori' Chianti Classico Riserva 2020","description":"\u003cp\u003e\u003cstrong\u003eTenuta Tignanello, Marchese Antinori Chianti Classico Riserva 2020\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Antinori family has been making wine in Tuscany for 26 generations. This Riserva comes from the Tignanello estate in the heart of Chianti Classico, one of the region's most prestigious vineyards. The 2020 vintage matured for twelve months in oak and another year in the bottle before release.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eFresh red fruit, lavender, and mallow. Beneath that, white chocolate and subtle spicy notes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eSilky smooth and full-bodied on the palate, with a lively acidity that keeps the wine fresh. The tannins are polished: they provide structure without drying. Long finish with white pepper, cocoa, and a floral echo.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003eSangiovese from Tignanello's Chianti Classico vineyards. After gentle pressing, the wine matures for twelve months in oak barrels, followed by another year of bottle aging.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing\u003c\/strong\u003e\u003cbr\u003e16 to 18 degrees Celsius. Half an hour in a decanter will allow the aromas of fruit and chocolate to develop better. A large Burgundy glass works well.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBistecca alla Fiorentina:\u003c\/strong\u003e the polished tannins cut through the fat of the meat, while the spicy notes enhance its grilled character.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003ePasta with wild game ragout or mushrooms:\u003c\/strong\u003e the earthy undertones in the wine seamlessly complement the umami of game and fungi.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAged Pecorino or Parmesan:\u003c\/strong\u003e the saltiness of the cheese balances the ripeness of the fruit and brings out the cocoa notes.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003eWine Spectator: 95\/100\u003c\/li\u003e\n\n\u003cli\u003eFalstaff: 93\/100\u003c\/li\u003e\n\n\u003cli\u003eLuca Maroni: 92\/100\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003ca title=\"technical details Antinori Tenuta Tignanello 'Marchese Antinori' Chianti Classico Riserva 2020\" rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/marchese-antinori-chianti-classico-riserva-2020.pdf?v=1773176136\" target=\"_blank\"\u003e\u003cem\u003eClick here for the technical details of this wine\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56860975137112,"sku":null,"price":59.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/antinori-tenuta-tignanello-marchese-antinori-chianti-classico-riserva-2020.png?v=1784266640"},{"product_id":"apostelhoeve-cuvee-xii-2024","title":"Cuvée XII 2024","description":"\u003cp\u003e\u003cstrong\u003eApostelhoeve, Cuvée XII 2024\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSince 1970, the Hulst family has been producing internationally respected wines on the Louwberg in Maastricht. Cuvée XII is their flagship, named after the twelve apostles.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eRipe pear and peach, white flowers, and a citrus note of grapefruit. Fresh and inviting without being overly perfumed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eSoft, juicy attack with enough acidity to keep it lively. A salty, stony undertone adds depth. The finish is clean and long-lasting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003eA blend of Müller-Thurgau, Auxerrois, and Pinot Gris. Fermented at low temperatures in stainless steel tanks to keep the fruit bright and fresh.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing\u003c\/strong\u003e\u003cbr\u003eServe chilled, between 8 and 10°C. A slender white wine glass allows the aromas to express themselves better.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eWhite asparagus with ham and butter sauce:\u003c\/strong\u003e the fresh acidity cuts through the creamy sauce, while the fruit complements the sweet asparagus.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eGrilled sea bass:\u003c\/strong\u003e the mineral undertone matches the salty fish without dominating.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eMild Thai chicken salad:\u003c\/strong\u003e the touch of sweetness in the wine balances the citrus and herbs in the dish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDe Grote Hamersma: 8.5\/10\u003c\/li\u003e\n\u003cli\u003ePerswijn: 5 stars (excellent)\u003c\/li\u003e\n\u003cli\u003eVivino: 4.1\/5\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56860983034200,"sku":null,"price":22.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/apostelhoeve-cuvee-xii-2024.png?v=1784266644"},{"product_id":"bibi-graetz-colore-bianco-2021","title":"Colore Bianco 2021","description":"\u003cp\u003e\u003cstrong\u003eBibi Graetz, Colore Bianco 2021\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBibi Graetz made his name with top red wines from Tuscany, but for Colore Bianco he looked further afield: to the island of Giglio, where hundred-year-old Ansonica vines grow on thousand-year-old terraces above the Mediterranean Sea. A minuscule production of a virtually forgotten grape in a place where viticulture shouldn't really be possible.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eIntense yellow flowers (broom), ripe peach and a hint of almond paste. Layered and inviting.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eFull-bodied and powerful, but never heavy. The saline undertone, a legacy of the sea, keeps everything fresh and gives the wine an almost tactile tension. Long finish with a slightly bitter almond note that returns.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003eHand-harvested Ansonica from ancient vines. Vinification partly in stainless steel tanks, partly in oak barrels. Seven months of aging in wood for extra texture and complexity.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eServing\u003c\/strong\u003e\u003cbr\u003eBetween 10 and 12 degrees Celsius. Use a larger glass so the complex aromas can unfold.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled lobster with herb butter:\u003c\/strong\u003e the richness of the wine can stand up to the sweet lobster meat, while the saline note balances the butter.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSwordfish with Mediterranean herbs:\u003c\/strong\u003e the firm structure matches the fleshy texture of the fish, the herbs complement the floral character.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRisotto with seafood and saffron:\u003c\/strong\u003e creaminess meets creaminess, the saltiness of both enhances each other.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eJames Suckling: 96\/100\u003c\/li\u003e\n\u003cli\u003eRobert Parker: 96\/100\u003c\/li\u003e\n\u003cli\u003eFalstaff: 94\/100\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003ca title=\"technical details Bibi Graetz Colore 2021\" rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/colore-igt-toscana-bianco-2021-en.pdf?v=1773177430\" target=\"_blank\"\u003e\u003cem\u003eClick here for the technical details of this wine\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56860987687256,"sku":null,"price":220.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/bibi-graetz-colore-bianco-2021.png?v=1784266648"},{"product_id":"castellare-i-sodi-san-niccolo-2021","title":"I Sodi San Niccolo 2021","description":"\u003cp\u003e\u003cstrong\u003eCastellare di Castellina, I Sodi di San Niccolò 2021\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCastellare di Castellina has been making this cuvée since 1977 exclusively from Sangiovese and Malvasia Nera, two indigenous Tuscan grapes. It was the first Italian wine ever to be included in the Wine Spectator Top 100. The 2021 vintage benefited from cool September nights that preserved the freshness in the grapes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eRipe cherries, dried herbs and a hint of cedar. Beneath that, an earthy note of leather and tobacco leaves.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eFull-bodied yet elegant, with tannins that are firmly present without drying out your mouth. A bright acidic line keeps everything in balance and gives the wine a crisp bite. The finish lingers for minutes. Already accessible, but built to age for another 15 to 20 years.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003e85% Sangiovese and 15% Malvasia Nera, hand-picked in early October. Matured for 30 months in wooden barrels, then rested in cement tanks and another 8 months in bottle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eServing\u003c\/strong\u003e\u003cbr\u003e16 to 18 degrees Celsius. Decanting is recommended, especially if opened young. A large Burgundy glass allows the aromas to unfold.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoasted venison with red wine jus:\u003c\/strong\u003e the earthy tones of the game echo the wine's spice, while the firm tannins cut through the fat of the jus.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRisotto with porcini:\u003c\/strong\u003e the umami of the mushrooms enhances the deep flavour of the Sangiovese without overshadowing its elegance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAged Pecorino:\u003c\/strong\u003e the salty, crumbly texture of the cheese tempers the tannins and brings out the fruit.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFalstaff: 99\/100\u003c\/li\u003e\n\u003cli\u003eDecanter: 97\/100\u003c\/li\u003e\n\u003cli\u003eJane Anson: 97\/100\u003c\/li\u003e\n\u003cli\u003eWine Spectator: 97\/100\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/Castellare-di-Castellina_I-Sodi-di-S.Niccolo-2021.pdf?v=1773178537\" rel=\"noopener\" title=\"technische details Castellare I Sodi San Niccolo 2021\" target=\"_blank\"\u003e\u003cem\u003eTechnical details (PDF)\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56860988997976,"sku":null,"price":89.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/castellare-i-sodi-san-niccolo-2021.png?v=1784266651"},{"product_id":"ceretto-barolo-brunate-2015","title":"Barolo Brunate 2015","description":"\u003cp\u003e\u003cstrong\u003eCeretto, Barolo Brunate 2015\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Ceretto family has been cultivating the Brunate hill in La Morra, one of Barolo's most renowned crus, for four decades. The 5.3-hectare vineyard is located near the iconic coloured chapel. The 2015 vintage was exceptionally warm, resulting in a riper, more approachable style than the classically austere Barolos.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eWilted roses, dried cherries, and a hint of potpourri. Beneath that, warmer notes of leather, tobacco, and a whisper of smoke.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eJuicy dark fruit with a sweet impression, yet without heaviness. The tannins are fine-grained: they provide structure without drying out your mouth. Good tension between the ripeness of the fruit and a fresh acidity that keeps everything in balance. Long, slightly smoky finish. Already approachable, but will easily last another ten years.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003e100% Nebbiolo from two parcels on the Brunate hill. Traditional vinification with long maceration time, aged in large oak barrels.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eServing\u003c\/strong\u003e\u003cbr\u003eAround 18°C. Decanting an hour beforehand helps release the smoky, autumnal nuances. Large Burgundy glass.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast duck with cherry sauce:\u003c\/strong\u003e the sweet fruit of the wine picks up the cherries, the tannins cut through the fat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRisotto with fresh truffle:\u003c\/strong\u003e the earthy notes of truffle and the leathery, smoky undertones of the wine enhance each other.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAged Parmesan:\u003c\/strong\u003e the granular texture and umami of the cheese mirror the fine tannin structure.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eVivino: 4.3 \/ 5\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003ca title=\"technical details Ceretto Barolo Brunate 2015\" rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/ceretto-barolo-brunate.pdf?v=1773179435\" target=\"_blank\"\u003e\u003cem\u003eClick here for the technical details of this wine\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56860993061208,"sku":null,"price":149.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/ceretto-barolo-brunate-2015.png?v=1784266654"},{"product_id":"chateau-barde-haut-2023","title":"Saint-Emilion Grand Cru 2023","description":"\u003cp\u003e\u003cstrong\u003eChâteau Barde-Haut, Saint-Émilion Grand Cru 2023\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBarde-Haut is located at the highest point of Saint-Émilion, on a plateau of clay and limestone. This terroir gives the wine its combination of ripeness and freshness. The 2023 scores remarkably high with critics and is mentioned as one of the estate's strongest vintages.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eBlack cherries, wild blueberries and plums. Beneath that, liquorice, fresh mint and a hint of espresso.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eSilky smooth and creamy on the palate, with plenty of dark fruit. The tannins are fine-grained: they provide structure without drying. A mineral, slightly saline undertone keeps it fresh. The finish is long, with an echo of cherries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003e80% Merlot, 20% Cabernet Franc. Hand-harvested, then the juice flows by gravity through the cellar to avoid oxidation and preserve the fruit optimally.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing\u003c\/strong\u003e\u003cbr\u003e15-16°C. Uncork 1 to 2 hours beforehand or decant briefly, so that the aromatic layer opens up.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eGrilled lamb:\u003c\/strong\u003e the creamy fruit balances the richness of the lamb, while the mineral freshness accentuates the herb crust.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eDuck breast with cherry sauce:\u003c\/strong\u003e the cherries in the wine mirror the sauce, the tannins cut through the fat.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eGrilled tuna:\u003c\/strong\u003e the meaty texture of tuna can stand up to the body of the wine, the freshness keeps the dish light.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003eJames Suckling: 97-98\/100\u003c\/li\u003e\n\n\u003cli\u003eJane Anson: 95\/100\u003c\/li\u003e\n\n\u003cli\u003eJeff Leve: 94\/100\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56860994437464,"sku":null,"price":49.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/chateau-barde-haut-2023.png?v=1784266657"},{"product_id":"chateau-langoa-barton-saint-julien-3eme-cru-classe-2022","title":"Saint-Julien 3rd Cru Classé 2022","description":"\u003cp\u003e\u003cstrong\u003eChâteau Langoa Barton, Saint-Julien 3ème Cru Classé 2022\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Barton family has managed this estate in Saint-Julien since 1821. The 2022 is the first vintage from their new winery, which is noticeable in the precision of the final result. A classic Bordeaux that is immediately convincing but can also be aged for years.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eBlackcurrants and blackberries, with graphite and a hint of tobacco underneath. Subtly spicy from the oak, without dominating.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eFull-bodied and powerful, but with a silky smooth texture that keeps the tannins elegant. Juicy dark fruit and a hint of chocolate. The acidity keeps everything fresh, the finish is mineral and lingers long. Already accessible, but has potential for 15 to 20 years.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003eCabernet Sauvignon (56.5%), Merlot (41%) and Cabernet Franc (2.5%). Matured for 18 months in French oak barrels, 60% new wood. That new oak provides structure without overshadowing the fruit.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e\u003cbr\u003eBetween 16°C and 18°C. Decant 2 to 4 hours before serving, even though the wine is surprisingly open when young. A large Burgundy glass works well to give the aromas space.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast leg of lamb:\u003c\/strong\u003e the fat of the lamb softens the tannins, the spiciness of the wine complements rosemary and garlic.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled sirloin steak:\u003c\/strong\u003e the smoky crust and rich meat match the dark fruit notes and the structure of the wine.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDuck breast with cherry reduction:\u003c\/strong\u003e the fruity sauce picks up the berry notes, the wilder character of duck can stand up to the power of this Bordeaux.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eJames Suckling: 96-97\/100\u003c\/li\u003e\n\u003cli\u003eRobert Parker (Wine Advocate): 95\/100\u003c\/li\u003e\n\u003cli\u003eWine Spectator: 95\/100\u003c\/li\u003e\n\u003cli\u003eDecanter: 95\/100\u003c\/li\u003e\n\u003cli\u003eVinous: 94\/100\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56861011673432,"sku":null,"price":63.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/chateau-langoa-barton-saint-julien-grand-cru-classe-2024_31af39ac-334f-4516-8471-9cb30d08b533.png?v=1784266661"},{"product_id":"plince-pomerol-2019","title":"Pomerol 2019","description":"\u003cp\u003e\u003cstrong\u003eChâteau Plince, Pomerol 2019\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eChâteau Plince is located on the Pomerol plateau, where the clay soil is rich in iron oxide. The Moreau family has managed this 8.5-hectare estate since 1953. The 2019 is a blend of 72% Merlot and 28% Cabernet Franc from vines with an average age of 35 years.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eRipe blackberries and blueberries, with undertones of cocoa, dried lavender, and a hint of cedar wood.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eFull-bodied and velvety on the palate, with ripe cherries and plums. The tannins are present but fully integrated, making the wine smooth to drink without sacrificing structure. The finish is long and leaves a subtle spiciness. Can be enjoyed now, but has the potential for another 10 to 15 years of bottle aging.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003eManual harvest, followed by 12 to 18 months of aging in oak barrels. The wood gives the wine its soft texture without overpowering the fruit.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eServing\u003c\/strong\u003e\u003cbr\u003eBetween 16°C and 18°C. Decant one hour before serving. Choose a large Burgundy glass to allow the aromas to breathe.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoasted leg of lamb with rosemary:\u003c\/strong\u003e the slight gaminess of lamb finds balance in the velvety tannins, while rosemary mirrors the spicy notes in the wine.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteak with mushroom sauce:\u003c\/strong\u003e the umami of the mushrooms enhances the earthy undertones of the Merlot, and the richness of the sauce further softens the tannins.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAged crumbly cheese:\u003c\/strong\u003e the salty, crystalline texture of aged cheese contrasts beautifully with the ripe fruit and gives the finish extra length.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eJames Suckling: 94\/100\u003c\/li\u003e\n\u003cli\u003eRobert Parker (Wine Advocate): 92\/100\u003c\/li\u003e\n\u003cli\u003eJane Anson: 91\/100\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56861037822296,"sku":null,"price":44.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/plince-pomerol-2019.png?v=1784266665"},{"product_id":"clos-saint-jean-chateauneuf-du-pape-la-combe-des-fous-2021","title":"Chateauneuf-du-Pape La Combe Des Fous 2021","description":"\u003cp\u003e\u003cstrong\u003eClos Saint Jean, La Combe Des Fous 2021\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eIn 1905, Edmond Tacussel planted grapes on a bone-dry hillside strewn with enormous 'galets roulés'. Locals declared him mad. Four generations later, \"the fools' plot\" is one of the most sought-after parcels in Châteauneuf-du-Pape, with waiting lists for every vintage.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you'll smell\u003c\/strong\u003e\u003cbr\u003eRipe blackberries and cherries, dried lavender, thyme, and a hint of cedar. Warm and inviting, without being overly sweet.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you'll taste\u003c\/strong\u003e\u003cbr\u003eFull-bodied and expansive, yet with surprising finesse. The tannins are fully integrated, making the wine silky smooth despite its concentration. Dark fruit, black olive, and a slight smokiness. The finish lingers for minutes with notes of licorice and warm spices. Already approachable, but built to age for another ten to fifteen years.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003ePredominantly Grenache from old vines, complemented by Mourvèdre and Vaccarèse. The Grenache matures in concrete to preserve freshness, while the other grapes go into new oak barrels for structure and complexity. Manual harvest, strict selection.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eServe at\u003c\/strong\u003e\u003cbr\u003e16 to 18°C. Decant for at least an hour, preferably in a large carafe. Use a large Burgundy glass.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled lamb with garlic and thyme:\u003c\/strong\u003e the herbaceous richness of the lamb mirrors the Mediterranean herbs in the wine.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVenison steak with red wine sauce:\u003c\/strong\u003e the wild, earthy notes of the game complement the dark fruit concentration.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAged Comté or Manchego:\u003c\/strong\u003e the nutty sweetness of the cheese tempers the tannins and extends the finish.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eRobert Parker (Wine Advocate): 96\/100\u003c\/li\u003e\n\u003cli\u003eWine Spectator: 95\/100\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003ca title=\"technical details Clos Saint Jean Chateauneuf-du-Pape La Combe Des Fous 2021\" rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/clos-saint-jean-cdndp-la-combe-des-fous.pdf?v=1773259465\" target=\"_blank\"\u003e\u003cem\u003eClick here for the technical details of this wine\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56861041885528,"sku":null,"price":87.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/clos-saint-jean-chateauneuf-du-pape-la-combe-des-fous-2021.png?v=1784266670"},{"product_id":"chateau-la-nerthe-clos-de-beauvenir-chateauneuf-du-pape-2017","title":"Clos de Beauvenir Châteauneuf-du-Pape 2017","description":"\u003cp\u003e\u003cstrong\u003eChâteau La Nerthe, Clos de Beauvenir Châteauneuf-du-Pape 2017\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChâteau La Nerthe has been producing wine in Châteauneuf-du-Pape since 1560. The Clos de Beauvenir is their top white wine, sourced from a plot with ancient woods and a natural spring. This microclimate ensures that the grapes retain freshness despite the heat of the southern Rhône.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eRipe pineapple, lemon peel, and white blossoms. Beneath that, a smoky, stony note that adds depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eFull and creamy on the palate, but with a crisp acidity that keeps everything in balance. The wine has weight without being heavy. Long, saline finish with a slightly bitter almond note. Can age for years, but is already approachable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003eHand-picked grapes (primarily Roussanne and Clairette). Matured for seven months in large wooden barrels, which adds texture without overshadowing the fruit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing\u003c\/strong\u003e\u003cbr\u003eBetween 10°C and 12°C. Use a spacious white wine glass to allow the complex aromas to develop.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFoie gras on brioche:\u003c\/strong\u003e the richness of the wine matches the fattiness, while the acidity cuts through.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eChicken or veal in cream sauce:\u003c\/strong\u003e creamy with creamy, the wine adds freshness to the dish.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAged Comté:\u003c\/strong\u003e the nutty cheese picks up the subtle almond notes.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003eVivino: 4.3 \/ 5\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003ca title=\"technical details Château La Nerthe - Clos de Beauvenir Châteauneuf-du-Pape 2017\" rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/chateau-la-nerthe-clos-de-beauvenir-2017.pdf?v=1773260176\" target=\"_blank\"\u003e\u003cem\u003eClick here for the technical details of this wine\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56861082288472,"sku":null,"price":97.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/chateau-la-nerthe-clos-de-beauvenir-chateauneuf-du-pape-2017.png?v=1784266673"},{"product_id":"domaine-jean-collet-chablis-1er-cru-montee-de-tonnerre-2023","title":"Chablis 1er Cru ‘Montée de Tonnerre’ 2023","description":"\u003cp\u003e\u003cstrong\u003eDomaine Jean Collet, Chablis 1er Cru 'Montée de Tonnerre' 2023\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMontée de Tonnerre is not just any premier cru: it is often the first vineyard mentioned when there is talk of possible promotion to grand cru. Its southeastern orientation catches maximum sunlight, while the Kimmeridgian soil, full of fossilized oyster shells, gives the wine its characteristic tension. Jean Collet manages some of the best plots here, which have been family-owned for generations.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eWhite flowers, ripe lemon, and a smoky, flinty note that immediately reveals where this wine comes from.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eFuller than a village-Chablis, but without heaviness. The acidity is sharp and juicy at the same time, carrying the flavor long. The finish is saline and stony, as if you feel chalk on your tongue. Already accessible, but the structure promises years of development.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003e100% Chardonnay from old vines on calcareous clay with fossilized shells. After harvest, the wine matures partly in wooden barrels, which adds extra texture without disturbing the purity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e\u003cbr\u003eBetween 10°C and 12°C. Choose a generous white wine glass so that the aromatics can unfold. Decanting is not necessary.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003ePan-fried scallops:\u003c\/strong\u003e the sweet, caramel-like crust resonates with the wine's ripeness, while the acidity balances the butter.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eGrilled turbot with butter sauce:\u003c\/strong\u003e the firm texture of the fish can stand up to the fullness of this premier cru; the saline finish echoes the sea.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFresh oysters:\u003c\/strong\u003e a classic match; the shell-filled soil of the vineyard and the oysters literally share the same origin.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003eTim Atkin: 94 points\u003c\/li\u003e\n\n\u003cli\u003eJasper Morris (Inside Burgundy): 88-91 points\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56861091168600,"sku":null,"price":49.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/domaine-jean-collet-chablis-1er-cru-montee-de-tonnerre-2023.png?v=1784266677"},{"product_id":"domaine-jean-collet-chablis-2021","title":"Chablis 2021","description":"\u003cp\u003e\u003cstrong\u003eDomaine Jean Collet, Chablis 2021\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDomaine Jean Collet has been cultivating grapes in Chablis since 1792. This appellation wine comes from vineyards on Kimmeridgian soil, the famous clay interspersed with fossilized oyster shells that defines the character of good Chablis.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eGreen apple, citrus zest, and a cool, stony undertone reminiscent of wet limestone after a rain shower.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eCrisp and vibrant with an acidity that keeps your mouth fresh without being sharp. The salty, mineral undertone adds depth to what is otherwise an uncomplicated, thirst-quenching wine. Short, clean finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003e100% Chardonnay, fermented and aged in stainless steel tanks. No wood, so all attention goes to fruit and terroir.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e\u003cbr\u003eServe chilled, around 10-11°C. Decanting is not necessary. Best enjoyed now.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFresh oysters:\u003c\/strong\u003e the wine's saltiness mirrors that of the oyster, while the acidity cuts through the iodized fat.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSteamed mussels:\u003c\/strong\u003e the mineral tone connects with the shellfish, and the fresh acidity keeps the dish light.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eGoat cheese salad:\u003c\/strong\u003e the crisp acidity balances the creaminess of the cheese, and the citrus notes uplift the vegetables.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003eDecanter: 92\/100\u003c\/li\u003e\n\n\u003cli\u003eBurghound: 89-91\/100\u003c\/li\u003e\n\n\u003cli\u003eRobert Parker Wine Advocate: 89\/100\u003c\/li\u003e\n\n\u003cli\u003eJasper Morris: 87-89\/100\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56861094314328,"sku":null,"price":29.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/domaine-jean-collet-chablis-2021.png?v=1784266682"},{"product_id":"dominio-del-aguila-picaro-vinas-viejas-2022","title":"Pícaro Viñas Viejas 2022","description":"\u003cp\u003e\u003cstrong\u003eDominio del Águila, Pícaro Viñas Viejas 2022\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJorge Monzón and Isabel Rodero work in La Aguilera with vineyards that are at least 75 years old. Their organic approach and artisanal vinification produce wines that stand out for their combination of power and finesse, even in a warm year like 2022.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eBlackcurrants, blackberries, and blue plum. Underlying notes of vanilla, fine herbs, and a lightly smoky accent from the wood.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eFull-bodied and powerful, yet with surprisingly much freshness. Juicy red fruit and balsamic notes. The tannins are ripe and chalky; they provide structure without drying. Long-lasting finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003eBlend of old vines (Tempranillo, Garnacha, Albillo). Hand-harvested, foot-trodden, spontaneous fermentation with wild yeasts. Matured for nineteen months in French oak.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e\u003cbr\u003eBetween 16 and 18 degrees Celsius. Decanting one hour beforehand allows the wine to open up even better.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eRoast leg of lamb with rosemary:\u003c\/strong\u003e the rich lamb and herbs find balance in the wine's freshness and tannin structure.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eVenison with berry compote:\u003c\/strong\u003e the wine's dark fruit aromas seamlessly complement the sweet-sour sauce.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAged Manchego:\u003c\/strong\u003e the ripe, chalky tannins cut through the fat of the cheese and enhance its nutty flavor.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003eRobert Parker's Wine Advocate: 94 points\u003c\/li\u003e\n\n\u003cli\u003eTim Atkin: 91 points\u003c\/li\u003e\n\n\u003cli\u003ePerswijn: 15.5 points\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56861097492824,"sku":null,"price":36.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/dominio-del-aguila-picaro-vinas-viejas-2022_a98c5b7a-afbd-47a1-981c-5fdf3639e756.png?v=1784266685"},{"product_id":"jean-marc-burgaud-morgon-cote-du-py-2022","title":"Morgon Côte du Py 2022","description":"\u003cp\u003e\u003cstrong\u003eJean-Marc Burgaud, Morgon Côte du Py 2022\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJean-Marc Burgaud has been working in Villié-Morgon since 1989 and is considered one of the appellation's most consistent producers. The Côte du Py is Morgon's most famous hill: steep slopes with weathered blue volcanic rock. Critics consider the 2022 to be one of his best vintages to date.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eRipe blackberries and plums, blood orange, slate and violets. A subtle spiciness underneath.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eFuller than you'd expect from Gamay, with a firm core of dark fruit. The acidity keeps everything fresh, while an iron-like, salty undertone (typical of this volcanic soil) keeps the flavour lingering. Fine grip, no dry mouth. Accessible now, but can certainly age for five to eight years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003eGamay from fifty-year-old vines on blue volcanic rock. Hand-harvested, then aged for nine months in concrete tanks. No new wood, so that the fruit and mineral soil notes remain prominent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e\u003cbr\u003e15 to 16 degrees Celsius. Given the concentration: decant an hour beforehand, or let it rest for another year. A large Burgundy glass works best.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eGrilled farm chicken with rosemary:\u003c\/strong\u003e the roasted fat and herbs connect with the fruit richness and slight spiciness of the wine.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eVeal fillet or pork tenderloin:\u003c\/strong\u003e the fine structure of the meat matches the grip of the wine without either overpowering the other.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eRisotto with wild mushrooms:\u003c\/strong\u003e the earthy, umami-rich flavours enhance the mineral side of this Morgon.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003eDecanter: 97\/100\u003c\/li\u003e\n\n\u003cli\u003eRobert Parker's Wine Advocate: 94\/100\u003c\/li\u003e\n\n\u003cli\u003eVinous: 94\/100\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56861146153304,"sku":null,"price":34.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/jean-marc-burgaud-morgon-cote-du-py-2022.png?v=1784266689"},{"product_id":"la-rioja-alta-904-gran-reserva-seleccion-especial-2015","title":"‘904’ Gran Reserva Selección Especial 2015","description":"\u003cp\u003e\u003cstrong\u003eLa Rioja Alta, '904' Gran Reserva Selección Especial 2015\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLa Rioja Alta only makes this Gran Reserva in exceptional years. The grapes come from high-altitude vineyards and are selected berry by berry. The 2015 vintage benefited from warm days and cool nights, leading to slow, even ripening.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eWild strawberry and red cherry, with undertones of tobacco, ground coffee, and cedarwood. After some time in the glass, brioche emerges, with a hint of caramel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eSilky smooth, with fully integrated tannins that don't dry out your mouth. The alcohol and acidity are perfectly balanced. The finish is long and delicate, without heavy notes. This wine can age for decades but is already beautifully accessible.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003e90% Tempranillo and 10% Graciano. The wine ages for over four years in American oak barrels. Every six months, it is traditionally racked by hand and by candlelight, ensuring clarity without filtration.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing\u003c\/strong\u003e\u003cbr\u003eServe at 17°C. Decanting is not necessary, but use a generous glass so the aromas can unfold.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eLeg of lamb with rosemary:\u003c\/strong\u003e the silky tannins and cedar notes complement the lightly grilled character of lamb without overpowering it.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eDuck breast with cherry sauce:\u003c\/strong\u003e the red fruit in the wine echoes the sauce, while the structure balances the duck's fat.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAged Manchego:\u003c\/strong\u003e the nutty, slightly salty cheese works well with the subtle toasted notes from the oak.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTim Atkin: 96\/100\u003c\/li\u003e\n\u003cli\u003eRobert Parker: 95\/100\u003c\/li\u003e\n\u003cli\u003eJames Suckling: 98\/100\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ca title=\"technical details La Rioja Alta '904' Gran Reserva Selección Especial 2015\" rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/La_Rioja_Alta_Gran_Reserva_904_2015.pdf?v=1774691573\" target=\"_blank\"\u003e\u003cem\u003eClick here for the technical details of this wine\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56861152117080,"sku":null,"price":99.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/la-rioja-alta-904-gran-reserva-seleccion-especcial-2015.png?v=1784266691"},{"product_id":"ornellaia-le-serre-nuove-2022","title":"Le Serre Nuove dell'Ornellaia 2022","description":"\u003cp\u003e\u003cstrong\u003eOrnellaia, Le Serre Nuove 2022\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrnellaia's second wine, made with the same care and from the same vineyards in Bolgheri. The 2022 vintage saw a dry, warm summer, but cool nights in September kept its freshness intact. Already approachable, but built to age for ten years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eRipe black fruit (blackberries, blackcurrant), a hint of spices and a subtle touch of toasted wood in the background.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eJuicy and generous on the attack, with firmly packed tannins that provide grip without dominating. The acidity keeps the whole fresh and lively. Long, velvety finish with an aromatic aftertaste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003eBlend of Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot. Hand-picked and fermented per plot in stainless steel or concrete. Then aged for 15 months in French oak in the estate's cellars.\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"technical details Le Serre Nuove dell'Ornellaia 2022\" rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/ornellaia-le-serre-nuove-2022.pdf?v=1774628579\" target=\"_blank\"\u003e\u003cem\u003eClick here for the technical details of this wine\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e\u003cbr\u003e16-18°C. Let it breathe in a decanter for an hour to truly release its complexity. A large Burgundy glass works well.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eGrilled lamb chops with thyme:\u003c\/strong\u003e the herb-sweet meat finds a perfect partner in the ripe fruit notes and firm structure.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBistecca alla fiorentina:\u003c\/strong\u003e classic Tuscan match, the roasted meat plays beautifully with the wine's oak aging.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBeef stew with wild mushrooms:\u003c\/strong\u003e the earthy mushrooms and tender flavour of the meat complement the depth and velvety tannins.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003eJancis Robinson: 17\/20\u003c\/li\u003e\n\n\u003cli\u003eJames Suckling: 95\/100\u003c\/li\u003e\n\n\u003cli\u003eFalstaff: 94\/100\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56861153919320,"sku":null,"price":69.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/ornellaia-le-serre-nuove-2022.png?v=1784266696"},{"product_id":"ornellaia-le-volte-2023","title":"Ornellaia - Le Volte 2023","description":"\u003cp\u003e\u003cstrong\u003eOrnellaia, Le Volte 2023\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLe Volte is the entry-level wine from Ornellaia, the Bolgheri estate that put the Tuscan coast on the map as a serious wine region in the 1980s. The same vineyards, the same approach, but made to drink now instead of waiting ten years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eRipe blueberries and blackberries, with a hint of dark fruit that is immediately inviting without becoming overly sweet.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eFull and juicy, but with enough freshness to remain light-footed. The tannins are smooth and glide away without drying out your mouth. Elegant finish that lingers long enough to make you want a second sip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003e55% Cabernet Sauvignon, 40% Merlot, 5% Petit Verdot. Each grape is fermented separately in small steel tanks. The wine then ages for ten months, partly in concrete, partly in oak barrels previously used for the main Ornellaia wine. This gives subtle oak influence without overpowering the fruit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e\u003cbr\u003e16-18 degrees Celsius. Decanting is not necessary: the 2023 is already smooth and open directly after uncorking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003ePasta with ragù:\u003c\/strong\u003e the rich meat sauce resonates with the full fruit, while the freshness of the wine balances the fat.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eGrilled sirloin steak:\u003c\/strong\u003e the soft tannins complement the charring without clashing with the meat.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eCharcuterie board with Italian cured meats and pecorino:\u003c\/strong\u003e the saltiness of the ham brings out the fruit, the cheese extends the finish.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003ca title=\"technical details Ornellaia - Le Volte 2023\" rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/ornellaia-le-volte-2023.pdf?v=1774627592\" target=\"_blank\"\u003e\u003cem\u003eClick here for the technical details of this wine\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56861154476376,"sku":null,"price":29.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/ornellaia-le-volte-2023.png?v=1784266699"},{"product_id":"podere-grattamacco-bolgheri-superiore-2019","title":"Bolgheri Superiore 2019","description":"\u003cp\u003e\u003cstrong\u003eGrattamacco, Bolgheri Superiore 2019\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGrattamacco was only the second winery in Bolgheri, right after Sassicaia, established in 1977. The vineyard is located on a sun-drenched hill overlooking the Tuscan coast. You can taste the combination of sea breeze and warmth in the wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eRipe red fruit, such as blackberries and cherries. Beneath that, balsamic notes and Mediterranean herbs: rosemary, thyme, a hint of bay leaf.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eFull-bodied and powerful, yet surprisingly fresh. The tannins are silky smooth, coating your palate without being overpowering. A salty, stony undertone balances the richness. Long finish. Can easily age for another ten years, but is already approachable now.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003eBlend of Cabernet Sauvignon, Merlot, and Sangiovese. Fermented in oak barrels, then aged for 21 months in small French barriques. The oak is noticeable but integrated.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing\u003c\/strong\u003e\u003cbr\u003e16-18 degrees Celsius. Decant for at least an hour, or pour into a large Burgundy glass to allow the wine to breathe.\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"technical details Podere Grattamacco - Bolgheri Superiore 2019\" rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/grattamacco-bolgheri-superiore-2019.pdf?v=1774626643\" target=\"_blank\"\u003e\u003cem\u003eClick here for the technical details of this wine\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBraised wild boar:\u003c\/strong\u003e the spicy notes in the wine mirror the gamey flavor of the meat, while the tannins cut through the fat.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eLightly grilled ribeye:\u003c\/strong\u003e the full body and silky smooth texture can stand up to the intensity of red meat with a crispy edge.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAged pecorino:\u003c\/strong\u003e the salty cheese enhances the mineral undertone, and its richness matches the wine's texture.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003eRobert Parker: 97\/100\u003c\/li\u003e\n\n\u003cli\u003eJames Suckling: 95\/100\u003c\/li\u003e\n\n\u003cli\u003eFalstaff: 96\/100\u003c\/li\u003e\n\n\u003cli\u003eJancis Robinson: 17.5\/20\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56861170401624,"sku":null,"price":129.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/podere-grattamacco-bolgheri-superiore-2019.png?v=1784266702"},{"product_id":"te-mata-coleraine-2021","title":"Coleraine 2021","description":"\u003cp\u003e\u003cstrong\u003eTe Mata Estate, Coleraine 2021\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eTe Mata Estate is New Zealand's oldest wine producer, located in Hawke's Bay since 1896. The Coleraine is their flagship wine, made since 1982 from the estate's oldest vineyards. The 2021 vintage is dubbed \"The One\" by the house itself, one of the best vintages ever produced.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eBlackcurrants and blackberries, fresh roses (a signature of this wine), thyme and cedar wood. Complex and inviting.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eRich raspberries and mocha, with fine herbal notes. The tannins are velvety smooth but provide enough grip to carry the wine for many years. The acidity keeps everything lively. The finish lingers for minutes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003eCabernet Sauvignon, Merlot and Cabernet Franc, hand-picked. The wine matures for 17 months in French oak, which explains its depth and spice without overpowering the fruit.\u003c\/p\u003e\u003cp\u003e\u003ca title=\"technical details Te Mata Coleraine 2021\" rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/2021-coleraine-te-mata.pdf?v=1774624449\" target=\"_blank\"\u003e\u003cem\u003eClick here for the technical details of this wine\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e\u003cbr\u003e16-18 degrees. Decanting is recommended if opening now, for at least an hour. A large Burgundy glass allows the aromas to develop.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled rack of lamb with rosemary:\u003c\/strong\u003e the sweet-spicy meat mirrors the wine's spiciness, while the fat softens the tannins.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBeef tenderloin with mushroom sauce:\u003c\/strong\u003e the earthy umami of the mushrooms enhances the mocha notes in the wine.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAged hard cheese such as old Manchego:\u003c\/strong\u003e the saltiness and fat of the cheese balance the wine's structure.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eRobert Parker: 98\/100\u003c\/li\u003e\n\u003cli\u003eJames Suckling: 98\/100\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56861223420248,"sku":null,"price":119.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/te-mata-coleraine-2021.png?v=1784266705"},{"product_id":"tenuta-il-poggione-brunello-di-montalcino-2017","title":"Brunello di Montalcino 2017 - Jeroboam","description":"\u003cp\u003e\u003cstrong\u003eTenuta Il Poggione, Brunello di Montalcino 2017 (Jeroboam)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTenuta Il Poggione has been making Brunello since the late 19th century from Sant'Angelo in Colle, one of Montalcino's warmest zones. The 2017 is a rich vintage: a dry, hot summer resulted in concentrated grapes with high extract. In jeroboam (3 liters), the wine matures more slowly and elegantly than in a standard bottle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eRipe cherries and blackberries, with notes of leather, tobacco leaves, and a hint of dried herbs beneath. Warm and inviting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eFull-bodied and generous, yet without heaviness. The tannins are fine-grained, providing grip without drying out your mouth. A fresh acidity keeps everything in balance and prolongs the finish. Already approachable, but built to gain complexity for years to come.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003e100% Sangiovese from old vineyards, hand-harvested. Long aging in large French oak barrels (botti), followed by further refinement in bottle. The large oak provides subtle oxidation without overpowering the grape.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing\u003c\/strong\u003e\u003cbr\u003eAt 18°C. Decant for at least two hours, preferably longer. Large Bordeaux glasses to allow the complex aromas to unfold.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBraised wild boar:\u003c\/strong\u003e the rich, dark sauce echoes the warm fruit notes, while the tannins balance the fat.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBistecca alla fiorentina:\u003c\/strong\u003e the classic Tuscan match. The roasted meat brings out the wine's spiciness.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAged Pecorino:\u003c\/strong\u003e the salty, granular texture of the cheese contrasts beautifully with the velvety mouthfeel.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003eRobert Parker: 94+ \/ 100\u003c\/li\u003e\n\n\u003cli\u003eVinous: 93 \/ 100\u003c\/li\u003e\n\n\u003cli\u003eJancis Robinson: 17 \/ 20\u003c\/li\u003e\n\n\u003cli\u003eVivino: 4.2 \/ 5\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56861247111512,"sku":null,"price":220.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/tenuta-il-poggione-brunello-di-montalcino-2017.png?v=1784266709"},{"product_id":"tenuta-il-poggione-brunello-di-montalcino-2019","title":"Brunello di Montalcino 2019","description":"\u003cp\u003e\u003cstrong\u003eTenuta Il Poggione, Brunello di Montalcino 2019\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eIl Poggione is one of the historic names in Montalcino, with vines dating back in part to the 1960s. The 2019 comes from the oldest plots on the estate. A vintage considered exceptional for Sangiovese in the region.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eRipe cherries, dried plums, and a hint of tobacco. Beneath that, something floral, like withered roses, and a hint of leather.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eWarm and full on the palate, with present tannins that don't dry out your mouth. The acidity keeps everything in balance and gives the wine a straight backbone. Long-lasting finish with recurring notes of dark fruit and spices. Already accessible, but can easily age for another ten to fifteen years.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003eOne hundred percent Sangiovese, hand-harvested. Spontaneous fermentation with wild yeasts. Long aging in large French oak barrels (botti), giving the wine structure without excessive oak influence. Followed by a resting period in the bottle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e\u003cbr\u003eAt 18 degrees Celsius. Decant at least an hour beforehand, or pour into a generous Burgundy glass. At 15% alcohol, the wine needs air to open up.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOssobuco:\u003c\/strong\u003e the glazed meat and marrow sauce mirror the richness of the wine, while the tannins cut through the fat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVenison steak with juniper:\u003c\/strong\u003e the earthy, slightly bitter notes of game align with the leathery character of the Sangiovese.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAged Pecorino:\u003c\/strong\u003e the salty, nutty cheese brings out the wine's fruit notes and softens the tannins.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eVinous: 96\/100\u003c\/li\u003e\n\u003cli\u003eJancis Robinson: 17.5\/20\u003c\/li\u003e\n\u003cli\u003eRobert Parker: 94\/100\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56861257204056,"sku":null,"price":49.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/tenuta-il-poggione-brunello-di-montalcino-2019.png?v=1784266712"},{"product_id":"vietti-barolo-castiglione-2018","title":"Barolo Castiglione 2018","description":"\u003cp\u003e\u003cstrong\u003eVietti, Barolo Castiglione 2018\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVietti is a family business that has been operating in the Barolo region since 1919 and is known for the artistic labels on its bottles. The Castiglione is their entry-level wine, made from grapes from several small vineyards in the municipality of the same name. The 2018 is a warm vintage that produced approachable, riper wines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eRed cherry, raspberry, and dried rose petals. Beneath that, spicy notes of liquorice and a hint of tobacco.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eMedium-bodied with a firm backbone. The tannins are fine-grained and provide grip without drying. Fresh acidity balances the riper fruit notes. The finish is long, with recurring spicy and floral accents. Already accessible, but can age for another five to ten years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003e100% Nebbiolo from different plots around Castiglione Falletto. The grapes are fermented separately per vineyard. After that, the wine matures for almost thirty months in large Slavonian oak barrels (botti), which ensures gradual oxidation without adding an oak flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e\u003cbr\u003eBetween 16°C and 18°C. Decant for at least an hour; the wine needs oxygen to open up. A large Burgundy glass works best.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBrasato al Barolo:\u003c\/strong\u003e the rich sauce and tender meat mirror the fruity depth of the wine, while the tannins cut through the fat.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eRisotto with mushrooms or truffle:\u003c\/strong\u003e the earthy notes in the wine align with the umami of the mushrooms.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAged Parmigiano Reggiano:\u003c\/strong\u003e the salty, granular texture of the cheese softens the tannins and enhances the spicy finish.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003eRobert Parker's Wine Advocate: 94 points\u003c\/li\u003e\n\n\u003cli\u003eJames Suckling: 92 points\u003c\/li\u003e\n\n\u003cli\u003eVivino: 4.2 \/ 5 points\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56861279355224,"sku":null,"price":49.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/vietti-barolo-castiglione-2018.png?v=1784266716"},{"product_id":"vantorosso-vanni-rosso-veronese-2018","title":"Vanni Rosso Veronese I.G.T. 2018","description":"\u003cp\u003e\u003cstrong\u003eVantorosso, Vanni Rosso Veronese 2018\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVantorosso from Valgatara offers an accessible Amarone variant with the Vanni. Corvina and Rondinella grapes are dried for 30 days (Amarone grapes are dried for 3-4 months), which results in a concentrated, ripe character without the full price tag. The wine aged for 24 months in new oak barrels.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eCandied cherry and raspberry, with fresh coffee, black pepper, and a hint of tobacco underneath. Warm and inviting, without being overly sweet.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eFull-bodied and powerful, yet with enough freshness to remain lively. The tannins provide grip without drying out your mouth. Long finish with coffee and dark fruit. Already good to drink, but can age for a few more years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003eCorvina and Rondinella, hand-harvested and dried for 30 days in special drying rooms. This drying process concentrates the sugars and flavors. Afterwards, it aged for 24 months in new oak, which explains the coffee and spice notes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e\u003cbr\u003e16-18°C. Decant for at least an hour: this will open up its layers and soften the tannins. A large Burgundy glass works best.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eRoast duck:\u003c\/strong\u003e the wine's sweet, ripe fruit balances the fatty meat and crispy skin.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBraised wild boar:\u003c\/strong\u003e the robust structure and dark notes stand up to a rich, long-cooked stew.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eRisotto with truffle:\u003c\/strong\u003e the earthy undertone of the wine complements the truffle without overpowering it.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/Schede-Vini-ENG-Vanto-Rosso-Web-3.pdf?v=1774042269\" title=\"technische details Vantorosso - Vanni Rosso Veronese I.G.T. 2018\" rel=\"noopener\" target=\"_blank\"\u003e\u003cem\u003eTechnical details (PDF)\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56861287776600,"sku":null,"price":35.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/vantorosso-vanni-rosso-veronese-2018.png?v=1784266719"},{"product_id":"vantorosso-vanni-bianco-2023","title":"Vanni Bianco I.G.T. 2023","description":"\u003cp\u003e\u003cstrong\u003eVantorosso, Vanni Bianco I.G.T. 2023\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVantorosso is a small winery nestled in the hills around Verona. The grapes for this white wine hail from volcanic soils in the Soave area, a blend of Garganega supplemented by the international varietals Sauvignon Blanc and Chardonnay.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eChamomile, ripe peach, and citrus peel. Fresh and inviting, without pretension.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eBright and juicy with a medium finish. The volcanic soil provides a salty, stony undertone that balances the fruitiness. Not heavy, yet with enough texture to hold your attention.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003eHalf of the wine matures in amphorae, the other half for four months in French oak. Then blended together. The result: freshness from the amphora, subtle creaminess from the wood.\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"technical details Vantorosso - Vanni Bianco IGT 2023\" rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/Schede-Vini-ENG-Vanto-Rosso-Web-3.pdf?v=1774042269\" target=\"_blank\"\u003e\u003cem\u003eClick here for the technical details of this wine\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing suggestion\u003c\/strong\u003e\u003cbr\u003eCool, between 8 and 10 degrees. No decanter needed. Also works perfectly as an aperitif.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eGrilled sea bass with lemon and thyme:\u003c\/strong\u003e the wine's salty undertone enhances the fish's brininess.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eScallop carpaccio:\u003c\/strong\u003e the freshness cuts through the richness, while the peach notes complement the sweetness of the shellfish.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSushi or sashimi:\u003c\/strong\u003e bright enough not to overpower delicate flavors, with enough body for fattier fish like salmon.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56861301866840,"sku":null,"price":22.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/vantorosso-vanni-bianco-2023.png?v=1784266722"},{"product_id":"vantorosso-amarone-di-valpolicella-2018","title":"Amarone della Valpolicella DOCG 2018","description":"\u003cp\u003e\u003cstrong\u003eVantorosso, Amarone della Valpolicella DOCG 2018\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVantorosso is a family winery located in Negrar, the heart of Valpolicella Classica. The vineyards are situated on slopes with clay and limestone soils, a combination that yields grapes with both concentration and freshness. This Amarone matured for 48 months in small oak barrels, followed by another 24 months of bottle aging before release.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eDried cherries and plums, with undertones of cinnamon, cloves, and a hint of tobacco. Warm and inviting, without being overripe.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eFull-bodied and rounded, with an almost velvety texture. The tannins are present but fully integrated, providing structure without drying out your mouth. Despite its power, there is balance: a subtle acidity keeps the wine lively and prevents it from feeling heavy. Long finish with notes of dark chocolate and dried herbs. Can be enjoyed now, but has the potential to age for at least another ten years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003eThe grapes (Corvina, Corvinone, and Rondinella) are hand-harvested and then dried for three to four months in the fruttaio. This drying process concentrates sugars and flavors. After fermentation, the wine ages for four years in small oak barrels, followed by another two years of bottle rest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing\u003c\/strong\u003e\u003cbr\u003e18 to 20 degrees Celsius. Open the bottle at least two hours beforehand, or decant for half an hour. Use a large Burgundy glass to allow the aromas to develop.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSlow-cooked beef with red wine sauce:\u003c\/strong\u003e the intensity of the wine can stand up to the rich flavors and enhances the umami of the meat.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eWild boar or venison with mushrooms:\u003c\/strong\u003e the earthy, spicy notes in the wine perfectly complement the gamey flavors of wild meat.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAged cheese, such as mature Parmigiano or Pecorino:\u003c\/strong\u003e the salt and grainy texture of the cheese provide a nice contrast to the rounded tannins.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/Schede-Vini-ENG-Vanto-Rosso-Web-3.pdf?v=1774042269\" title=\"technical details Vantorosso - Amarone della Valpolicella DOCG 2018\" rel=\"noopener\" target=\"_blank\"\u003e\u003cem\u003eClick here for the technical details of this wine\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56861322019160,"sku":null,"price":52.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/vantorosso-amarone-di-valpolicella-2018.png?v=1784266726"},{"product_id":"klein-constantia-vin-de-constance-2022","title":"Vin de Constance 2022","description":"\u003cp\u003e\u003cstrong\u003eKlein Constantia, Vin de Constance 2022\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKlein Constantia has been making sweet wine in Constantia, one of the oldest wine regions outside of Europe, since 1685. The Vin de Constance was the favorite wine at European courts in the 18th and 19th centuries, from Napoleon to the British Royal Family. After a hiatus of almost a century, production resumed in 1986 following the original method.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eFresh apricot, quince, and dried pineapple. Beneath that, salted caramel and elderflower.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eRipe stone fruit (peach, nectarine) and lychee, with a sweetness that is never cloying. A saline undertone keeps everything fresh and taut. The finish is long, with subtle spicy notes. The natural acidity gives the wine a vibrancy that allows it to age for decades.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003e100% Muscat de Frontignan, hand-harvested in 18 different rounds to select grapes at perfect ripeness each time. After a period of resting on the skins, the wine matures for three years in special wooden barrels. This adds texture without overpowering the fruit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing\u003c\/strong\u003e\u003cbr\u003eBetween 12 and 14 degrees Celsius. No decanting needed. A small tulip glass works best to concentrate the aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGreat with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eStilton or Gorgonzola Piccante:\u003c\/strong\u003e the saltiness of the cheese and the sweetness of the wine enhance each other, while the acidity cuts through the fat.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eTarte tatin:\u003c\/strong\u003e the caramelized apple echoes the caramel notes in the wine, the butter finds balance in the freshness.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFoie gras or rich pâté:\u003c\/strong\u003e the sweetness and acidity lighten the richness, the fruit elevates the rich flavors.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003eJames Suckling: 98\/100 (South African Wine of the Year)\u003c\/li\u003e\n\n\u003cli\u003eThe Drinks Business: 98\/100\u003c\/li\u003e\n\n\u003cli\u003eJane Anson: 97\/100\u003c\/li\u003e\n\n\u003cli\u003eDecanter: 97\/100\u003c\/li\u003e\n\n\u003cli\u003eGreg Sherwood MW: 97\/100\u003c\/li\u003e\n\n\u003cli\u003eVivino: 4.4\/5\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56881302176088,"sku":null,"price":87.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/klein-constantia-vin-de-constance-2021-kopie.png?v=1784266734"},{"product_id":"vega-sicilia-pintia-2020-0-375","title":"Vega Sicilia Pintia 2020","description":"\u003cp\u003e\u003cstrong\u003eVega Sicilia, Pintia 2020\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eIn 2001, Vega Sicilia acquired vineyards in Toro to prove that the region is capable of more than just powerful, unpolished wines. Pintia comes from poor, stony soils where the Tinta de Toro (the local Tempranillo clone) yields small, concentrated grapes. After 11 months of aging in barrel and amphora, the wine rests for another 30 months in bottle before its release.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eDark fruits like blackberry and black cherry, with undertones of licorice, cocoa, and a hint of smoked meat. The amphora component keeps the fruit fresh and limits the oak influence.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eJuicy and full-bodied, yet surprisingly elegant. The tannins are silky smooth and provide structure without drying out your mouth. Beautiful balance between ripe fruit and freshness, with a long, slightly spicy finish. Already approachable, but can easily age for 15 years.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003e100% Tinta de Toro from hand-harvested grapes. Aged for 11 months in a mix of French oak barrels and amphoras, followed by 30 months of bottle aging.\u003c\/p\u003e\u003cp\u003e\u003ca title=\"technical details Vega Sicilia Pintia 2020\" rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/vega-sicilia-pintia-2020.pdf?v=1774692159\" target=\"_blank\"\u003e\u003cem\u003eClick here for the technical details of this wine\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eServing\u003c\/strong\u003e\u003cbr\u003eAt 18°C. Decanting is not essential, but opening it half an hour before serving will allow the wine to unfurl more beautifully. Choose a large Burgundy glass.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled lamb chops:\u003c\/strong\u003e the roasted fat and spices complement the soft tannins and dark fruit.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraised beef cheek stew:\u003c\/strong\u003e the rich, lacquered sauce matches the concentration of the wine without either overpowering the other.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAged Manchego:\u003c\/strong\u003e the salty, nutty cheese brings out the fruity side of the wine.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eRobert Parker: 94\/100\u003c\/li\u003e\n\u003cli\u003eJames Suckling: 95\/100\u003c\/li\u003e\n\u003cli\u003eVinous: 94\/100\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56888169857368,"sku":null,"price":59.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/vega-sicilia-pintia-2020-0-375.png?v=1784266738"},{"product_id":"kaesler-the-bogan-shiraz-2006","title":"the Bogan Shiraz 2006","description":"\u003cp\u003e\u003cstrong\u003eKaesler, The Bogan Shiraz 2006\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKaesler has been in the Barossa Valley since 1893. The grapes for this wine come from vines planted in 1899, making them over 125 years old. Old vines produce fewer grapes but concentrate all the flavor into what remains. The 2006 is considered one of the strongest vintages in the history of this house.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eRipe plums, blueberries, and blackberries. Behind that, dark chocolate, vanilla, and warm spices like cinnamon and cloves.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eFull-bodied and powerful, but with a surprisingly soft mouthfeel. After almost twenty years of bottle aging, the tannins are fully integrated, providing structure without drying. Dark fruit dominates, with a long finish in which spices and a hint of licorice linger. Despite 16% alcohol, the wine feels balanced.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003eHand-selected Shiraz grapes, warm fermented. The wine matured for 15 to 17 months in a combination of French and American oak. The American oak accounts for the vanilla notes, the French for the finer structure.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing\u003c\/strong\u003e\u003cbr\u003eBetween 16 and 18 degrees Celsius. Careful decanting is recommended: after eighteen years, there may be sediment in the bottle. A large Burgundy glass allows the complex aromas to develop.\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"technical details Kaesler the Bogan Shiraz 2006\" rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/2006-The-Bogan-Shiraz.pdf?v=1774041606\" target=\"_blank\"\u003e\u003cem\u003eClick here for the technical details of this wine\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBarbecued ribeye:\u003c\/strong\u003e the roasted fat and Maillard crust can handle the intensity of the wine, while the meat softens the tannins.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eVenison steak with red wine sauce:\u003c\/strong\u003e game has an earthy, slightly iron-like taste that complements the ripe fruit and spiciness beautifully.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eLeg of lamb with rosemary and garlic:\u003c\/strong\u003e the herbs in the dish echo the spicy finish, the lamb fat tempers the alcohol.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003eRobert Parker's Wine Advocate: 94-96 points\u003c\/li\u003e\n\n\u003cli\u003eJames Halliday: 94-95 points\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56888180998488,"sku":null,"price":59.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/kaesler-the-bogan-shiraz-2006.png?v=1784266740"},{"product_id":"harlan-estate-the-mascot","title":"the Mascot 2020","description":"\u003cp\u003e\u003cstrong\u003eThe Mascot, 2020\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Mascot is Will Harlan's project, crafted from grapes sourced from the younger vineyards of Harlan Estate, BOND, and Promontory. While those estates have decades-long waiting lists, The Mascot offers the same viticulture and expertise in a more accessible form. The 2020 vintage was harvested extremely early due to persistent drought, resulting in concentrated grapes with preserved freshness.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eSoft red fruits on the forefront, think ripe cherry and plum. Behind that, a dark, savory layer unfolds with hints of cedar and tobacco.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eGenerous and elegant simultaneously, without the heaviness often found in Napa. The tannins are velvety and coat your mouth without drying. A beautiful tension between ripe fruit and bright acidity, with a long, polished finish. Can be enjoyed now, but has at least ten more years ahead of it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eServing suggestion\u003c\/strong\u003e\u003cbr\u003eBetween 16 and 18 degrees Celsius. Give the wine room in a large Bordeaux glass; decanting is not necessary but is permitted.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled beef tenderloin with shallot reduction:\u003c\/strong\u003e the fine tannins cut through the fat, while the red fruit mirrors the sweet shallot.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLamb racks with herb crust:\u003c\/strong\u003e the wine's herbaceous, savory undertones enhance the rosemary and thyme.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoasted duck breast with cherry jus:\u003c\/strong\u003e the cherry fruit in the wine and on the plate complement each other, the acidity cuts through the richness of the duck.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003ca title=\"technical details Harlan Estate - the Mascot 2020 | Napa Valley\" rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/2020_The_Mascot_Vintage_Notes.pdf?v=1774083199\" target=\"_blank\"\u003e\u003cem\u003eClick here for the technical details of this wine\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56888193581400,"sku":null,"price":265.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/harlan-estate-the-mascot.png?v=1784266743"},{"product_id":"corton-c-ladoix-2015","title":"Ladoix 2015","description":"\u003cp\u003e\u003cstrong\u003eChâteau Corton C., Ladoix 2015\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCaroline Frey crafts this Ladoix from a minuscule 0.26-hectare plot in the Côte de Beaune. The 2015 is a ripe vintage that is drinking at its peak now, with the concentration characteristic of this year.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eRipe cherries and strawberries, with an undertone of clove and cocoa.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eSilky smooth and full-bodied on the palate. The tannins are fully integrated, giving the wine roundness without grip. Juicy fruit balanced with a slight spiciness. The finish is elegant and long-lasting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003e100% Pinot Noir, hand-harvested. Matured in oak barrels for complexity and texture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e\u003cbr\u003e15-16°C. No decanting necessary, but a large Burgundy glass will allow the layers of aroma to fully express themselves.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eRoasted rabbit with mustard sauce:\u003c\/strong\u003e the creamy sauce echoes the soft tannins, while the juicy fruit doesn't overpower the meat.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eParma ham:\u003c\/strong\u003e the saltiness and fattiness of the ham bring out the fruit and give the wine more length.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eReblochon or Vacherin:\u003c\/strong\u003e mild, creamy cheeses that mirror the silky texture of the wine without dominating.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56888202527064,"sku":null,"price":49.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/corton-c-ladoix-2015.png?v=1784266749"},{"product_id":"jean-claude-ramonet-coteaux-bourguignons-rouge-2020","title":"Coteaux Bourguignons Red 2020","description":"\u003cp\u003e\u003cstrong\u003eDomaine Ramonet, Coteaux Bourguignons Rouge 2020\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRamonet is known for world-class white Burgundy but also produces this red blend from plots outside the Côte d'Or. A rare opportunity to taste the craftsmanship of this domain without the waiting lists for their grands crus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eFreshly picked strawberries and raspberries, with a light floral accent that keeps the wine playful.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eJuicy and light, with tannins that are barely noticeable. Fresh and lively on the palate, without becoming thin. The finish is short but clean. This is a wine that doesn't demand analysis, just drink it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003eBlend of Pinot Noir and Gamay from various plots in the broader Burgundy region. Vinification focused on preserving primary fruit, no heavy oak influence.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing\u003c\/strong\u003e\u003cbr\u003eLightly chilled between 13 and 15°C. No decanting needed. Drink young, this wine will not improve with cellar aging.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eCharcuterie board with young cheese and cold cuts:\u003c\/strong\u003e the juicy fruitiness cuts through the fat without dominating.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSalad with grilled chicken:\u003c\/strong\u003e light wine with a light dish, the freshness keeps everything balanced.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eCroque monsieur:\u003c\/strong\u003e the salt and creaminess of the cheese call for a wine that isn't too heavy; this one rinses it down refreshingly.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56890773373272,"sku":null,"price":52.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/jean-claude-ramonet-coteaux-bourguignons-rouge-2020.png?v=1784266752"},{"product_id":"champagne-verrier-fils-vantorosso-selection","title":"Champagne Verrier \u0026 Fils - Vantorosso Selection","description":"\u003cp\u003e\u003cstrong\u003eVerrier \u0026amp; Fils, Vantorosso Selection\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eVerrier \u0026amp; Fils is a family domain in the Marne Valley that has been making champagne for generations. This cuvée is a collaboration between them and winemaker Vanni Pasquali of Vantorosso.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eCitrus and brioche, with a subtle floral note underneath. Fresh and inviting.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eLively bubbles that dissolve finely without pricking. The fruit from the nose returns, with a pleasant freshness that keeps the wine light-footed. The finish is fruity and lingers for a while.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003eTraditional method: the second fermentation takes place in the bottle, after which the champagne ages in the domain's cellars. This gives the fine, integrated bubble.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eServing\u003c\/strong\u003e\u003cbr\u003eServe chilled between 8 and 10 degrees Celsius. Use a tulip-shaped champagne glass or a white wine glass, not a flute. Your nose doesn't fit in a flute, causing you to miss half of the wine.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled prawns with a fresh salad:\u003c\/strong\u003e the salty taste of the prawns finds balance in the fruit and freshness of the bubbles.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCreamy brie or camembert:\u003c\/strong\u003e the fat of the cheese is cut through by the acidity, while the fruit offers a subtle contrast.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh red fruits with meringue:\u003c\/strong\u003e the strawberries and raspberries in the wine mirror the dessert, and the bubbles keep it light.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eNo scores available: this is an exclusive bottling with no critical reviews.\u003c\/li\u003e\u003c\/ul\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56948044071256,"sku":null,"price":39.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/champagne-verrier-fils-vantorosso-selection.png?v=1784266755"},{"product_id":"chateau-suduiraut-sauternes-2022","title":"Sauternes 2022","description":"\u003cp\u003e\u003cstrong\u003eChâteau Suduiraut, Sauternes 2022\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePremier Cru Classé since 1855, located in Preignac next to d'Yquem. The 2022 comes from an extremely dry year with minimal yield: the botrytis concentration is exceptionally high, resulting in a wine with more depth than usual.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eApricot jam, white blossoms, a hint of orange peel, and toasted almond. As the wine opens, more honey and ginger emerge.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eFull and oily on the palate, but never heavy. The sweetness is kept sharp by a citrusy acidity that gives the wine length. Long finish with candied fruit and a slightly bitter note, like orange marmalade. Can easily age for 30 years, during which the color shifts towards amber and the taste evolves into caramel and dried fruit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003e100% Sémillon, hand-harvested in multiple passes to select only grapes fully affected by botrytis. This fungus extracts water from the grape and concentrates sugars, acids, and aromas. Fermentation and aging in oak.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e\u003cbr\u003eWell chilled between 10 and 12 degrees Celsius. A small white wine glass works better than a large Burgundy glass, so the sweetness doesn't overwhelm.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\u003cli\u003e\u003cstrong\u003eFoie gras with fig compote:\u003c\/strong\u003e the richness of the liver requires sweetness and acidity to cut through, precisely what this Sauternes delivers.\u003c\/li\u003e\u003cli\u003e\u003cstrong\u003eRoquefort or Stilton:\u003c\/strong\u003e salt and sweet is a classic combination, and the creamy texture of blue cheese matches the oily mouthfeel.\u003c\/li\u003e\u003cli\u003e\u003cstrong\u003eTarte Tatin:\u003c\/strong\u003e caramelized apple and butter echo the honeyed notes of the wine, while the acidity makes the dessert feel lighter.\u003c\/li\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\u003cli\u003eJames Suckling: 98-99\/100\u003c\/li\u003e\u003cli\u003eFalstaff: 97\/100\u003c\/li\u003e\u003cli\u003eWine Spectator: 95\/100\u003c\/li\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003ca title=\"technical details Château Suduiraut 2022\" rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/Chateau-Suduiraut_2022.pdf?v=1774039323\" target=\"_blank\"\u003e\u003cem\u003eTechnical sheet (PDF)\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56948067271000,"sku":null,"price":47.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/chateau-suduiraut-sauternes-2022.png?v=1784266760"},{"product_id":"chateau-corton-c-aloxe-corton-premier-cru-les-paulands-2017","title":"Aloxe-Corton Premier Cru ‘Les Paulands’ 2017","description":"\u003cp\u003e\u003cstrong\u003eChâteau Corton C., Aloxe-Corton Premier Cru 'Les Paulands' 2017\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLes Paulands is located at the foot of the Corton hill, one of the most prized plots of land in the Côte de Beaune. Château Corton C. produces wines with a distinct character here. The 2017 is now seven years old and is beginning to show its aging potential.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eDark berries and wild cherries, with earthy undertones. Beneath that, cloves and a slightly smoky accent from the oak.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eA firm wine with a full mouthfeel. Ripe red fruit is supported by tannins that provide grip without dominating. The structure is still there, the finish is long. Can be aged for years, but is also approachable now.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003e100% Pinot Noir from the Premier Cru vineyard Les Paulands. Aged in oak barrels, which explains its structure and aging potential.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eServing\u003c\/strong\u003e\u003cbr\u003e16-17°C. Uncork an hour beforehand or decant briefly to allow the wine to open up. A large Burgundy glass gives the aromas room to develop.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoasted venison with red wine sauce:\u003c\/strong\u003e the gamey character of the meat harmonizes with the earthy notes in the wine, and the sauce creates a bridge.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled entrecôte with wild mushrooms:\u003c\/strong\u003e the fatty texture of the meat balances the tannins, and the mushrooms echo the earthy notes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAged Comté:\u003c\/strong\u003e the nutty, slightly salty cheese contrasts with the ripe fruit and enhances the length of the finish.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"mvdb.wine","offers":[{"title":"Default Title","offer_id":56948169048408,"sku":null,"price":75.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/chateau-corton-c-aloxe-corton-premier-cru-les-paulands-2017_68ed5add-168d-4a15-8000-325a376aba61.png?v=1784266764"},{"product_id":"biodynamische-oranje-wijn-vin-orange-scene-n-5-2025","title":"Scène n°5 Vin Orange 2025","description":"\u003cp\u003e\u003cstrong\u003eDomaine Ricardelle de Lautrec, Scène n°5 Orange Wine 2025\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRicardelle de Lautrec is an organic estate in the Languedoc that experiments with various winemaking styles. 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Organically grown.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing\u003c\/strong\u003e\u003cbr\u003eBetween 12 and 14°C, not too cold. A Burgundy glass works well. Decanting is not necessary, but do let it breathe in the glass for a moment.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eThai green curry:\u003c\/strong\u003e the wine's grip cuts through the richness of coconut milk, while its fruitiness tempers the heat.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAged Comté with walnuts:\u003c\/strong\u003e the nutty cheese echoes the warm tones in the wine, and its structure stands up to the fat.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eRoasted cauliflower with harissa:\u003c\/strong\u003e the smoky, spicy flavors call for a wine with body and texture, not a crisp white.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Domaine Ricardelle de Lautrec","offers":[{"title":"Default Title","offer_id":56972691210584,"sku":null,"price":11.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/biodynamische-oranje-wijn-vin-orange-scene-n-5-2025.png?v=1784266767"},{"product_id":"biodynamische-rode-wijn-pinot-noir-scene-n-2-2025","title":"Scène n°2 Pinot Noir 2025","description":"\u003cp\u003e\u003cstrong\u003eDomaine Ricardelle de Lautrec, Scène n°2 Pinot Noir 2025\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRicardelle de Lautrec is located in the Languedoc region and practices biodynamic farming. For their Scène series, they collaborate with local artists for the labels. This is their entry-level Pinot Noir, made for early drinking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eRaspberries and blackberries, fresh and direct. No oak, no frills, pure fruit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eLight-bodied and smooth, with barely noticeable tannins. The acidity keeps it fresh without being sharp. Drink within two years for maximum fruitiness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003e100% Pinot Noir from biodynamic vineyards. Vinification focused on fruit, without oak aging.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e\u003cbr\u003eLightly chilled between 14 and 16°C. No decanting needed, just open and pour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eDuck breast with orange sauce:\u003c\/strong\u003e the red fruit of the wine complements the citrus, while the light body doesn't overpower the meat.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eVegetable lasagna:\u003c\/strong\u003e the soft tannins and fresh acidity cut through the creamy cheese layers without dominating.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eCharcuterie:\u003c\/strong\u003e the fruitiness and cool serving temperature make this a perfect picnic wine with cured sausage and pâté.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003eConcours Terre de Vins: Silver Medal\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Domaine Ricardelle de Lautrec","offers":[{"title":"Default Title","offer_id":56972691243352,"sku":null,"price":11.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/biodynamische-rode-wijn-pinot-noir-scene-n-2-2025.png?v=1784266771"},{"product_id":"biologische-biodynamische-wijn-viognier-scene-n-6-2025","title":"Scène n°6 Viognier 2025","description":"\u003cp\u003e\u003cstrong\u003eDomaine Ricardelle de Lautrec, Scène n°6 Viognier 2025\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRicardelle de Lautrec is located in the Languedoc, near Carcassonne, and operates organically. Their Scène range focuses on pure grape expression: one grape, no oak influence, maximum clarity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eHoneysuckle and hawthorn, with apricot and a hint of candied lemon peel behind it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eFull and juicy, with that typical Viognier richness of honey and white flowers. The freshness keeps it balanced; a slightly saline, mineral note lingers, preventing it from becoming too opulent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003e100% Viognier, fermented and aged in stainless steel tanks. No oak, no malolactic fermentation, purely focused on the aromatics of the grape.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e\u003cbr\u003eChilled, 10 to 12 degrees Celsius. Excellent as an aperitif, no decanting needed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eLemon roast chicken:\u003c\/strong\u003e the richness of the wine complements the tender meat, and the citrus in both enhances each other.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSalad with goat cheese and honey:\u003c\/strong\u003e the floral honey notes in the wine align perfectly, and the freshness cuts through the fat of the cheese.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eThai green curry:\u003c\/strong\u003e the slight residual sugar effect of ripe Viognier tempers the heat, and the aromatics match the spices.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Domaine Ricardelle de Lautrec","offers":[{"title":"Default Title","offer_id":56972691276120,"sku":null,"price":11.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/biologische-biodynamische-wijn-viognier-scene-n-6-2025.png?v=1784266775"},{"product_id":"biologische-en-biodynamische-rode-wijn-margot-2023","title":"Margot 2023","description":"\u003cp\u003e\u003cstrong\u003eDomaine Ricardelle de Lautrec, Margot 2023\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRicardelle de Lautrec is located in the Languedoc, just outside Carcassonne. The estate works organically and focuses on accessible wines with character. Margot is their entry-level wine: a blend of Merlot and Cabernet Sauvignon, intended for early drinking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eRipe red berries, a hint of blackberry, soft spiciness, and a touch of vanilla in the background.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eSmooth and undeniably friendly. The tannins are present but fully polished, making the wine effortlessly drinkable. A light freshness keeps everything in balance. The finish is warm and spicy, with a modest length.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003eBlend of Merlot and Cabernet Sauvignon, organically grown. Short aging in wood provides that subtle vanilla note without overshadowing the fruit character.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e\u003cbr\u003e16-18°C. Open the bottle an hour before drinking to allow the aromas to develop better. Decanting is not necessary.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eGreat with\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMushroom stew:\u003c\/strong\u003e the earthy notes of the mushrooms complement the warm spiciness of the wine.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled lamb with rosemary:\u003c\/strong\u003e the fat of the meat softens the modest tannins, and the herbs enhance each other.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAged cheese:\u003c\/strong\u003e the creaminess of the cheese matches the round texture of the wine.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Domaine Ricardelle de Lautrec","offers":[{"title":"Default Title","offer_id":56972691374424,"sku":null,"price":11.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/biologische-en-biodynamische-rode-wijn-margot-2023.png?v=1784266778"},{"product_id":"biologische-biodynamische-witte-wijn-viognier-lune-2025","title":"Lune Viognier 2025","description":"\u003cp\u003e\u003cstrong\u003eDomaine Ricardelle de Lautrec, Lune Viognier 2025\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRicardelle de Lautrec is located in the Languedoc, just outside Carcassonne. The estate works entirely organically and focuses on small, manual harvests. The Lune line is their entry-level white, but it showcases what Viognier can do in this warm climate: expressive without becoming heavy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you smell\u003c\/strong\u003e\u003cbr\u003eRipe apricot, floral honey, and hawthorn. Beneath that, a hint of candied lemon keeps it fresh.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you taste\u003c\/strong\u003e\u003cbr\u003eFull and soft on the palate, with juicy stone fruit supported by a fresh acidity. This ensures the wine doesn't feel heavy despite its richness. A slightly salty, mineral undertone adds length to the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it's made\u003c\/strong\u003e\u003cbr\u003e100% Viognier from organically certified vineyards. Vinification at low temperatures to preserve the aromatics.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e\u003cbr\u003eWell chilled, between 10 and 12 degrees Celsius. A tulip-shaped glass helps to bring out the floral aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eRisotto with green asparagus:\u003c\/strong\u003e the creaminess of the rice mirrors the wine's texture, while the asparagus highlights its mineral side.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eRoasted chicken with lemon and thyme:\u003c\/strong\u003e the juicy poultry matches the full body, and the herbs complement the floral nose.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003ePan-fried sea bass with butter sauce:\u003c\/strong\u003e the richness of the sauce calls for a wine with volume, and the fresh acidity cuts through it.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Domaine Ricardelle de Lautrec","offers":[{"title":"Default Title","offer_id":56972691407192,"sku":null,"price":11.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2930\/8248\/files\/biologische-biodynamische-witte-wijn-viognier-lune-2025.png?v=1784266782"}],"url":"https:\/\/koperenkaraf.nl\/en\/collections\/alle-producten.oembed?page=9","provider":"Koper \u0026 Karaf","version":"1.0","type":"link"}