The Gassier family, originating from Barcelonnette (Provence) and with links to Provencal nobility dating back to 1421, purchased the Château Gassier and its vineyards in 1982. In 2004, the Gassier and Jeanjean families joined forces in order to cultivate these vineyards together whilst working towards the same shared objectives. Georges Gassier, the family’s fifth generation of winemakers, now runs the Domaine in close collaboration with Maison Gassier. Olivier Souvelain joined Château Gassier in 2010 and was entrusted with the task of restructuring the vineyards and buildings as well as improving the overall image of the Gassier brand. In line with his commitment to preserving the Domaine and its environment, the vineyards underwent Organic conversion in 2016.
VA/DC
Maison Champy
Established in 1720 by Edmé Champy, operating as the oldest house in Burgundy, for three centuries the Maison has been instrumental in building the international reputation of Burgundy and French Savoir Faire. Indeed, Champy’s story is interwoven with some of the most important French historical figures of the 19th and 20th centuries, including Louis Pasteur and Gustave Eiffel.
Maison Champy owns 21 ha of vineyards, which are farmed organically and certified HVE (Haute Valeur Environnementale/High Environmental Value) spread across the Côte d’Or. The winery and its 15th century cellars are in Beaune. Domaine Champy’s core plots are found on the hill of Corton, Beaune, Savigny-les-Beaune, and Pernand-Vergelesses. Additionally, with three centuries of history and experience behind it, Maison Champy has established incredible relationships with key growers across the Côte. This is especially the case for Côte de Nuits, where long-term fermage and métayage partnerships have enabled Maison Champy to work with plots in Gevrey-Chambertin, Charmes-Chambertin Grand Cru and Vosne-Romanée. Across the range, an average of two barrels per plot are made.
Since 1999, winemaker Dimitri Bazas has been at the helm, overseeing production and viticulture. Dimitri, whose résumé includes working for such iconic names such as Christophe Roumier, Marquis d’Angerville, Bonneau du Martray and others, has identified key vineyard expansion into top sites of the Côte d’Or and is largely responsible for the Maison’s conversion to organic farming over the last two decades.
The winemaking follows traditional Burgundian practices, utilizing indigenous yeast across the range, whole cluster pressing for the whites, and barrel fermentation. For the reds, stem inclusion is selected plot-by-plot, cold macerations for approximately 3 days. Fermentations last up to 3 weeks. The wines see a combination of pigeage and remontage. Aging in Burgundy barrique for both red and white extends between 10-16 months and can include up to 30% new wood.
Saints Hills
Croatia, at the heart of Europe, at the heart of the Mediterranean. Adriatic Sea and our Saints Hills’ vineyards are but a stone’s throw away from Dubrovnik, and two from Diocletian’s Palace in Split and Vespasian’s Amphitheater in Pula. Here we celebrate the sea and sun, Dalmatia and Istria, Bora and Scirocco, stone and vine. And through this little window in our house, amid the Dingač vineyards, you can see the millennial path of the holy liquid wine, from the Greek amphorae that carried it through the canal, to the wooden trabaccoli that carried it to Split. Following a path on both sides of the Pelješac peninsula, all the way to Istria, we outlined in search of perfection.
BERT
Bertinga crafts terroir-driven, complex and age-worthy wines from some of the finest vineyards in the heart Tuscany.
Venturini Baldini
About the Winery
Venturini Baldini is a 130ha estate from the 17th century, situated in the hills between Reggio Emilia and Parma. Since 1976 they have been producing organic Lambrusco and sparkling wines as well as premium balsamic vinegars and balsamic condiments. In 2013, Giuseppe and Julia Prestia took over the estate from the Venturini Baldini family, continuing the visionary work of the previous owners to produce organic sparkling wines of only the highest quality, focusing mainly on Lambrusco and sparkling rose’ wines.
The vines, mainly autochthonous Lambrusco varieties, grow in c. 30ha of vineyards at an altitude of c. 170 to 370m, in clay-rich soils. Since the early 1990’s, Venturini Baldini has been producing only organically certified products. The winery was one of the first in Italy and the first in the region to switch to an entirely organic production, and this commitment is now deeply rooted in our approach to farming and wine making.
Winemaking
As typical for an organic estate and especially one in the hills, the harvest is done manually, allowing Venturini Baldini to be very selective in choosing only the best grapes. Yield per hectare is significantly lower than in other Lambrusco wineries situated in the plains, ensuring the highest quality grapes are used for the wines.
In addition to a local team of wine experts, the winery’s consultant is Mr Carlo Ferrini, a famed enologist who also consults with greats such as Donnafugata and who in 2008 was nominated by Wine Enthusiast as the most influential enologist in the world.
Joyce Wine Co.
JOYCE
ABOUT THE WINERY
Joyce Wine Company is a result of the family’s interest in Monterey County’s diverse terroirs. Minimal cellar intervention, on-site production and bottling frame the goals of Joyce; to showcase the impact of climate and soil on local varietals. Vineyards benefit from a unique climate during the growing season that further showcase fresh, clean and mineral driven wines with a sense of place. The deep, cold waters of Monterey Bay keep the nights cool making the growing season long enough to ripen fruit at a proper pace while maintaining finesse and structure.
Harvest at moderate ripeness from their own 6 acre estate along with partnership from trusted local farmers allows the winery to control the quality of the fruit before production. During fermentation, decisions on yeast sourcing, sulfur usage and filtration are made as needed aiming for typicity and honesty. In an effort to further guide their wines to their best potential, Joyce also uses neutral fermentation and aging vessels to limit its influence on the fruit.
THE WINEMAKER
Most American fathers and sons play baseball in the front yard… others make wine together. It began when Francis Joyce followed his passion by pirating several European cuttings in the early 1980’s to a small vineyard in the Carmel Valley. Francis’ son, Russel, grew up running between those wines. Russel now showcases the area’s premier AVA’s such as the Santa Lucia Highlands, Carmel Valley, and Arroyo Seco. Russell is classic and minimal in his approach to winemaking. He utilizes this approach to create wines of varietal purity and elegance while focusing on the local grapes of Pinot Noir, Chardonnay, Merlot, Syrah and Cabernet Sauvignon.