Wine

Château Puybarbe, located at the highest elevation of the Côtes de Bourg appellation, overlooks the Gironde estuary on Bordeaux’s right bank. The estate spans 41 hectares, primarily planted with Merlot and Cabernet Sauvignon, cultivated in calcareous-clay soils. Committed to sustainability, Château Puybarbe uses no herbicides or chemical fertilizers and has held HVE (High Environmental Value) certification since 2017. It is also preparing for biocyclic vegan certification, ensuring eco-friendly and vegan production practices.Owned by the Orlandi family since 1952, the estate was transferred to Riku and Anna Väänänen between 2015 and 2018, who continue the tradition of producing exceptional wines with...

Domaine Louis Chenu, nestled in Savigny-les-Beaune, Burgundy, is a family-run winery with a rich legacy dating back to 1914 when Louis Chenu purchased the first vineyard parcels. Today, the estate is managed by the fifth generation, Juliette and Caroline Chenu, who uphold the family’s winemaking tradition with a deep personal commitment. Covering 9.5 hectares across eight sites, primarily in Savigny-les-Beaune and some in Chorey, the estate produces 32,000 bottles annually. The vineyards are organically managed since 2006, reflecting a dedication to both sustainability and quality. Juliette and Caroline oversee every aspect of production, from vineyard management to cellar work, including...

Babich Wines, New Zealand’s most experienced family-owned winery, has been producing exceptional wines since 1916. Founded by Croatian immigrant Josip Babich, the winery has thrived through three generations, each contributing to its legacy of innovation and craftsmanship. Josip’s bold vision of planting vines in remote New Zealand has evolved into a revered tradition of winemaking excellence. Operating across Marlborough, Hawke’s Bay, and Auckland, Babich Wines combines a deep connection to the land with a commitment to quality. Our vineyards are not just sources of fine wine but symbols of our dedication to sustainable practices and traditional methods. Each bottle reflects...

Ochota Barrel, founded in 2008 by Taras and Amber Ochota in Adelaide Hills, Australia, is known for its minimalist, natural approach to winemaking. Taras, who worked globally with eccentric and creative winemakers, drew inspiration from these diverse experiences to craft expressive, wild-yeast fermented wines that reflect a strong sense of place. Deeply influenced by biodynamic producers in southern France, Ochota Barrel uses organic, low-yield vineyards, focusing on purity of fruit, texture, and a holistic approach to winemaking. Harvest decisions are made by taste, with small-batch ferments, whole-bunch inclusion, and wild fermentation adding complexity and energy to the wines. Texture is...