2007 Marie et Pierre Benetiere Cote Rotie Cordeloux, Rhone, France Harald Hexamer thanks to meticulous vinification: fully

thanks to meticulous vinification: fully destemmed fruit fermented in stainless steel for 16–20 days at elevated temperatures

and 4% Merlot and Cabernet Sauvignon from the Morrison Vineyard in Sonoma Valley (certified organic)

alcoholic and malolactic fermentations in tank

2018 Borja Perez Viticultor 'Artifice' Llanito Perera Ycoden-Daute-Isora

the must was further sweetened by chaptalizing with organic cane sugar

2007 Marie et Pierre Benetiere Cote Rotie Cordeloux, Rhone, France Harald Hexamer thanks to meticulous vinification: fullyMarie and Pierre Bnetire farm just a few steep hectares in Cte Rtie, tending impossibly narrow terraces by hand. With a small chai tucked into a cliffside cave in Condrieu, Bnetire has long been admired for his quiet dedication to traditional, site transparent winemakingfermenting with native yeasts, aging in neutral oak, and bottling with minimal intervention. Cordeloux is his primary Cte Rtie cuve, sourced from vines rooted in schist and granite on