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Triple W has an extensive range of wines in its assortment. Light, crisp white to full, powerful red and an exciting range of sweet wines from various countries. The exclusive champagnes and sparkling wines are of top quality and deserve special attention.
Have a look at our assortment list and be surprised by the many choices in terms of flavors, combinations and friendly prices.
The prices are per bottle and include VAT. The prices listed are retail prices.
If you want a list of trade rates, please send an email to firstname.lastname@example.org and the list will be mailed to you.
If you order 2 boxes or more there is a discount of 10% and if you order 4 boxes or more the wine will be delivered personally.
It is also possible to compile a box with a mix of various bottles.
Bodega Tukma, Argentina, Salta
Located in the Calchaquí Valley of the Northwest of Argentina, near the Andean skies, and with vineyards spread throughout the ancient Tukmanao region, Bodega Tukma rescues and pays homage to the roots of the region with its high altitude wines. Between two and three thousand years ago, in these very valleys, mankind became sedentary and learned how to work the land. Today, they provide one of the best environments for the production of unique wines.
Deep soils, rich in organic matter, medium-textured and dark colors: Angastaco soils are among the most fertile in the valleys Calchaquies. The weather, sunny and windy throughout the year, is very healthy for the vines, they mature slowly. The irrigation system is mantle: comes from the waters that come down from the foothills and form the river Angastaco, where channels are driven by hand-built stone from the Inca period.
Our Torrontés is over 40 years old. Rootstock planted and trained in a vine, it is naturally fertalized by flocks of grazing sheep, the perfect coexistance.
Pondview, Canada, Ontario
With over three generations of winemaking experience, PondView Estate Winery is one of the newest addition to the Four Mile Creek appellation in the heart of Niagara’s wine countr y.
The family-owned operations are headed by Luciano (Lou) and Adriana Puglisi, with a grape-growing tradition handed down from one generation to the next. The European sensibility is rooted in the Italian heritage andis a big part of the PondView experience.
The Puglisi Family Story begins in Sicily, Italy many years ago. The family first grew vines and produced their own wine, as many Italians did.
When Giuseppe Puglisi emigrated to Canada in 1965, he brought with him his passion for grape-growing and winemaking. It is his son, Lou, who has been passed the torch and now carries on the family tradition. He has embraced this traditional art form and has cultivated some of the finest wines in the Niagara Region.
Luciano’s enthusiasm and respect for the winemaking process, alongside his dedication and commitment to excellence, earned him the prestigious title of Grape King in 2008, awarded by the Ministry of Agriculture to the finest vineyard operator in Ontario.
The secret to the success of PondView Estate Winery is the long-held belief of the Puglisi family:
Great wine is a harmony of earth and vine
El Principal, Chile
The winery was named after the Picunche Chief Andetelmo, known as ‘El Principal’, master of the lands where the winery at the foot of the Andes Mountains in the Alto Maipo Valley is located today. The vision of this indigenous leader, as well as his noble and peaceful character earned the respect of the Spaniards and inspired a history of cooperation and cultural exchange that remains in place today. Now, more than 400 years later, the spirit of Chief Andetelmo lives on in the wines as a pure expression of the nobility of the history and the quality of the unique terroir.
Founded in 1992, Viña El Principal was originally a partnership between Jorge Fontaine, owner of the Hacienda El Principal, and the French winemaker Jean Paul Valette, former owner of the famous Premier Grand Cru Classé Château Pavie in Saint-Émilion.
Their goal was to produce a top-quality range of red wines that fully reflected the Chilean soul and the Valette family’s heritage and experience in making fine wines. The El Principal terroir, located at the foot of the Andes Mountains in the Alto Maipo Valley (D.O Maipo Andes) was perfect for their project; its singular combination of climate, soil type, and altitude made it ideal for producing wines with character, unique identity, and extraordinary quality.
The partners selected 54 hectares of the property to plant Cabernet Sauvignon and Carmenere varieties. Ten years later, the first vintage of the winery’s icon, the 1999 El Principal, was successfully released earning the international recognition as one of the Ultra Premium Chilean wines and confirming the potential of Chile as a world-class denomination of origin.
Today, El Principal is a family-owned winery. German shipowner Jochen Döhle bought the winery in 2005 and later partnered with the renowned Chilean Said-Handal family, who acquired 50 percent of the ownership in 2013. From the beginning, Mr. Döhle has been determined to continue making high quality wines, and his strategy has included planting additional hectares, searching for new varieties, and investing in equipment and storage facilities. Together the two families have overseen the execution of this strategy while maintaining the tradition and distinct identity of its wines.
Due to extensive projects in South America, Dan Odfjell (Norwegian ship owner) fell in love with a farm in the famous Maipo Valley in December of 1982.
In the early 1990s, they started planting the vineyards. Today Odfjell Vineyards has a total of 115 hectares planted in four different valleys.
In 1997 Odfjell built the gravity flow winery and in 2000 our first vintage was exported.
Nowadays Odfjell Vineyards is a boutique and premium winery that strives to produce unique quality wines in a sustainable way.
The aim is to produce memorable wines, which stems directly from the work in the vineyards, together with a long term commitment to sustainable agriculture and environmentally-friendly practices.
The low-yield vineyards are handled individually with great care. The grapes are harvested by hand into small bins in order to ensure the fruit arrives at the winery as intact as possible.
The beneficial climate of Chile allows them not to use pesticides and to grow the grapes organically. They are certified as organic by IMO Switzerland and biodinamic by Demeter.
These practices, along with improved biodiversity in the vineyards, will result in healthier vineyards and superior quality fruit.
The winery is situated on a hill above the vineyards. Carved into the slope,
over 60% of the winery is under ground, which provides natural
temperature control for the wine cellar.
Valdivieso’s history goes back to 1879, when Don Alberto Valdivieso founded Champagne Valdivieso S.A., the first sparkling wine house in South America. In the early 1980s they began to produce still wines and, ever since, Valdivieso has obtained outstanding results and has become the most awarded Chilean winery in the history of the Challenge International du Vin in Bordeaux.
Well-travelled Kiwi winemaker, Brett Jackson, has settled in Chile and much of Valdivieso’s success in recent years can be credited to his talent. Based in Lontue, they have a wealth of vineyards and the terroir is expressed through the single-vineyard wines. The range encapsulates everything that Chile is about: rich, vibrant flavours and smooth, glossy textures. Including their sparkling wines and the Caballo Loco range.
Every so often something happens that changes history. Over 20 years ago, a new type of wine was born in Chile that changed the way we understand wine in our country. Being a blend of virtuosity, chance and a good dose of lunacy, Caballo Loco broke with wine conventions and introduced itself to the World as a mix of Chile’s best vines and valleys. Each wine is the result of a unique vinification process. This vocation towards maintaining lineage and quality allows Valdivieso to accurately state that Caballo Loco is Chile’s purebred.
The objective is to create the best wine possible while respecting the audacious traits of Caballo Loco.
Caballo Loco does not comply with the usual paradigms of wine production.
Since its first creation, Caballo Loco does not stand still, it is full of innovation and has constantly evolved as we have evolved.
VIÑEDO EL ESPINAL – LIMARÍ Cool climate and alkaline soils.
VIÑEDO HACIENDA CHADA – MAIPO On the slopes of ‘Los Andes’ mountain range.
VIÑEDO LA MINA – SANTA CRUZ On the slopes of the coastal mountain range.
VIÑEDO MILLAHUE APALTA – APALTA On the slopes of the coastal mountain ranges.
VIÑEDO LA PRIMAVERA – SAGRADA FAMILIA On the slopes of the coastal mountain range.
VIÑEDO SAN JOSE – MELOZAL, MAULE Old vines in the traditional heartland of Chilean viticulture
Champagne de Mentque, France, Champagne
Descendent of a well-known family in Champagne, Xavier de MENTQUE noticed that champagne lovers were becoming increasingly dissatisfied with the champagnes available, dismissing many as acidic, astringent and bitter.
To address this need in the market, he decided to work intensively with the pinot meunier grape, a variety that had fallen out of use despite its abundance of qualities, and launched his own house of champagne in 2003.
De Mentque House of Champagne offers four different cuvees, all individually distinguishable by its blend of grapes, without a quality hierarchy but with a different philosophy to taste.
Three essential requirements:
- Respect for precise specifications in order to guarantee a product of exceptional quality and cultivation of wine according to the traditional rules inherent to the Champagne.
- A commitment to maintaining high quality over the years through selecting the best grapes during each grape harvest from a prestigious vineyard combined with knowledge and expertise spanning half a century.
- Ensure and manage a worldwide door-to-door delivery within the time frames requested by customers.
Champagne Moutardier, France, Champagne
A family firmly anchored in Le Breuil since the 17th century. Octave Moutardier became a grower towards the end of the 19th century and his son, Camille, began to make his own Champagne in 1920. Then Jean in 1946 takes the project forwards with passion, singularity and obsession.
He constructed within this microcosm, a Champagne House built largely on family values and particularly on the Meunier, always with the highest respect for the Champagne tradition.
In 1978, his daughter Elisabeth joined him and brought her « savoir-faire » to help him to develop their company. In 2010, her son William took over the leadearship of the house, followed by his brother Simon in 2012. He as well found the way for the family business after his training. Today, he is the commercial manager. Together, they want to associate the conviviality with their love of the wine, at the service of the Champagnes Moutardier.
Champagne Moutardier is situated in the charming village of Le Breuil, along the banks of the river Surmelin, just 25 kms from Epernay.
The gentle sloping southerly facing hillsides create conditions for the 18 hectares of vineyard owned by the family.
Mainly planted in Meunier, the territory allows the full expression of this black grape variety indigenous to the Vallée de la Marne region where the house is located.
The Moutardier style is fundamentally associated with the area as all the grape acquisitions for the house at the harvest are made within the region.
Champagne Jeeper, France, Champagne
Wine growers since the 18th century, the Maison Jeeper story truly began in 1949.
It was then that Armand Goutorbe, son of Victor Goutorbe, on his return from the Second World War, decided to produce and sell this Champagne.
Armand Goutorbe christened his brand Champagne JEEPER, with an eye to making himself stand out from the many wine growers of the region also named Goutrobe, and in reference to the Jeep bestowed upon him by the local authorities to help him ascend the vineyards slapes with ease.
Champagne Jeeper largely carries out its operations at the Faverolles and Coëmy site, near Reims, in the north west of the Champagne Region. The site employs around thirty people.
Its core business hinges on quality, not only in terms of production and vinification but also by selling bottles of Champagne. The firm also offers winemaking and winegrowing consultancy services.
A few figures about Champagne Jeeper:
- 40 hectares of land under exploitation.
- 180 hectares of grapes supplied under a multiannual contract with winegrowing partners in the region.
- With a production capacity of about 2 million bottles, through a precise and careful selection, a demanding and careful breeding, 500.000 bottles are reserved for the use of different Champagne Jeeper Vintage.
In 2013, conscious to sustain and develop Maison Jeeper, Nicolas Dubois, joined forces with Michel Reybier. This development was motivated by the mutual pursuit of excellence in terms of quality and the desire to provide a flawless service.
There is a true historical and family link behind our logo.
It comes from a sculpture representing a young woman harvesting. Marius Giot, famous regional artist and cousin of our family, has created this sculpture in 1968. The model who inspired him for this sculpture is Reine-Marie Nominé, Claude’s sister, at the age of 15 years old.
First and foremost, we are Winegrowers. Each generation has passed on to the next the same passion for our vineyard.
We are the 3rd generation and we beneﬁt from the most valuable experience of our family elders. We learn about the diversity of soils and climates of each plot, day after day. 3 grape-varieties planted across 6 different villages, spread in 36 plots! Claude & Simon Nomine (Father & son) look carefully after the vines until the grapes have reached their best. During harvest, the fruit is selected, hand-picked and directly pressed in our Cellar in Villevenard.
Growing vines is working with the environment, all year around.
Therefore, we are naturally involved in sustainable agriculture, which requires special attention to our land, to preserve its biodiversity and the quality of soils.
The Nominé-Renard Style
We press and vinify separately each grape-variety and each plot of vineyard, to keep the identity of each terroir.
The greatest diversity of wines gives us as much ﬂexibility for the blending.
The characteristic of Champagne is to produce and maintain a unique and constant style, year after year, despite the variation of climate and harvest.
The art of blending is to maintain the identity of each cuvee.
Vins Pierre Richard, France, Corbieres
Pierre Richard discovered the Domaine de l´Eveque in 1986. The estate is set in 125 acres of scrubland and vines, nestled between rocks and ponds near the Mediterranean Sea. Immediately seduced by the authenticity and wilderness of the site, he decided to begin restoring of the 50 acre vineyard to create his wine. Now the vineyard measures 150 acres, of which 143 acres of AOP Corbieres and 7 acres of Vin de Pays. All the grapes are hand-picked. The wine ages in French oak barrels from 8-10 months. The oak comes from the Allier forest.
Chateau Bel Eveque, Pierre Richard´s first experience as a wine grower, is regularly praised and rewarded in competitions and has proudly found a place of its own in the ageing cellars of the most demanding wine lovers. Produced in small quantities, the Chateau Bel Eveque Cuvee Cardinal broadens the range of these successful cuvees by assembling the most aromatic and concentrated vines of the year.
Popular cuvees have won the people´s choice award every year since their creation. Le Demon de l´Eveque is a best-seller. Oak barrel, Tradition, Rose and White, these friendly wines awaken your palate during the appetizer and follow you through the whole meal.
Today an accomplished wine grower, Pierre Richard develops his Author Cuvees, a prestigious range of original creations conceived from the lavish circumstances offered by the vines. The limited edition of Noces d’Argent celebrates the 25th anniversary of the Domaine de l’Eveque while Pierre Richard’s Cuvee personnelle honors the best expressions of Syrah.
Chateau de Fourques, France, Languedoc
Once upon a time, in the outskirts of Montpellier, in the South of France, in the heart of five villages, there was a castle...
Surrounded by its enormous vineyard, Château de Fourques invites you to discover the terroir of St. Georges d'Orques and try its delicious wines.
In the seventeenth and eighteenth century, the wines of St Georges d’Orques enjoyed a worldwide acclaim and could be found on the finest tables in Russia, England and Netherlands. Did you know for example that in the early nineteenth century, Thomas Jefferson, the U.S. ambassador in France played an important role in the development of wines from St Georges d’Orques?
It is said that he was so passionate about our wines that he exempted them from the customs duty of the United States to fight against the prohibition with our wines…
No doubt you will be surprised by the sheer size of the winery… To enter, you need to get through an imposing entrance because of its size and structure wooden gate. Immediately your eye is caught by the massive oak beams. This framework fully supports a roof in parefeuilles which ensures a natural temperature control in the cellar throughout the year. In this enormous, 100 m long cellar, they produce annually around 3 000 hectoliters of red, rosé, and white wines, including 1 000hl in provision of services for other winemakers and friends from the neighbourhood.
In the same way a good kitchen needs a great set of saucepans, the cellar is equipped with a large number of vats of all sizes and materials, ranging from ancient vat made of Russian oak to the most innovative stainless steel vats. The modern, stainless steel equipment of the cellar (receiving dock, pneumatic press, destemmer, temperature control unit, wine and marc pumps) allow us to bring out the best in the wines.
The barrel storehouse, confined to the depths of the cellar, refines the ageing of the red and white AOC Languedoc wines as well as the Cartagene.
Domaine de Terre Megere, France, Languedoc
In this windy area between the thyme, rosemary, oak, juniper and broom, which, like many plants, have learned to adapt to this harsh environment, Michel Moreau, a young agricultural engineer from Grenoble, decided to establish vineyards in the late 70s.
Today the domain contains 11 hectares, including 7 in the region, which are carefully and traditionally vinified by Michel and his daughter Marion in their small cellar in the center of Cournonsec. His sons, Olivier and Quentin, take care of the estate of 11 hectares planted with 10 different grape varieties, which allows a wide variety of wine.
Terre Megere is a small family domain, which produces strong and original wines on garrigue land in southern France, situated between Montpellier and Sète, opposite of the sea. The vines are, as well as the domain and the actual winemakers, 30 years old.
The production has remained very traditional, just four people are involved in the production: from the vineyard to put the labels on the bottles. Two of them are present at the domain: Marion (in the cellar) and Olivier (in the vineyard).
The common thread in the wine production is the respect for the environment, for the customer and for the vineyard, the grapes are hand picked, the vines are pruned, (ébourgeonnage) happens rigorous, very limited use of pesticides, neat and traditional winemaking.
Three of the wines have the appellation 'Grès de Montpellier ", the others are' AOP Languedoc" and "Vin de pays d'Oc IGP. Since 2011Terre Megere has switched to organic wine production and from the year 2015, all the wines are officially certified as organic wine.
Domaine La Croix Chaptal, France, Languedoc
The wine estate is located in a hamlet called Cambous, on the western part of the rural district of Saint André de Sangonis, 30 km North-West of Montpellier. The location is very popular with tourists since on the Eastern side it is encircled by the river Lergue flowing out of Lake Salagou, and on the Western side it opens onto the middle valley of the river Hérault and its prestigious abbeys and natural caves.
Domaine la Croix Chaptal spreads over 20 ha (50 acres) of vineyards and 10 ha (25 acres) of woods, with an age-old stone cellar. On the pediment is engraved the Languedoc cross enhanced by the shape of a heart at its bottom. Today, the estate draws its name from this engraving.
Pebbles cover most of the surface of the best plots. The poor clay and limestone soils are deep enough to drain and store heat and moisture. Syrah thrives mainly on clayey soil whereas Clairette du Languedoc, Grenache and old Carignan express their full potential on warmer soils.
The vineyard is cultivated with respect for the environment in mind: integrated pest management with natural grass, hand harvest, etc…
The owners of Domaine la Croix Chaptal have pursued careers in wine-growing and wine-making companies well-known for their innovative and modernizing spirit. However, they do not hesitate to revive traditional methods when the latter can bring qualitative improvements. Long macerations of grapes carefully selected by the pickers and at the cellar, natural decantation during the cold winter season and second fermentation when spring comes, traditional ageing in oak barrels along with regular “ouillages”…
Witiza, also known as St Benoit d’Aniane, gave the Benedictines a new impulse leading to the foundation of Gellone abbey in 804 in the medieval village of Saint Guilhem le Désert. It owned four small feudal estates at Cambous that were planted with vineyards and olive groves from the Xth century through the impetus given by a monk named Déodat de Séverat.
In the XVIIIth century, Cassini publishes the first comprehensive cartography of France. It features the most significant estates of that time and the Cambous seigneury is mentioned. Later on, the first land register of 1826 mentions a Cambous seigneury planted with vines, woods and olive groves. It was larger than the current estate and owned by André Edouard Auguy de Vitry, a lawyer from Gignac. The estate was blessed in 1875 against phylloxera, as the engravings of olive and boxwood branches on the cellar indicate. This did not prove a successful protection! When the current owners took over the estate from the descendants of Auguy de Vitry, the most outlaying plots of land had already been sold. The restructured vineyard and the restored original cellar has enabled Domaine la Croix Chaptal to regain its former prestige.
Chateau Prat Majou, France, Minervois
Prat Majou is a 42 ha domain that consists of different plots with different characteristics. The soil is a mix of clay and limestone. Clay retains moisture during the hot summer months. Most fields are covered in white lime stones. In the soil, factured limestone allows the vine to grow its roots deep in the cracks, where there is a guaranteed water supply even in the heat of summer months.
The vine population is diverse, ranging from the traditional Carignan and Grenache varieties to more Atlantic vines such as Merlot and Cabernet-Sauvignon. As far as traditional grapes are concerned, they respect the patrimony that was left to them through special care for the old vines. Those vines are the identity of the Languedoc wines and old plants baring low yields produce great results with the right attention. The hundred years old Carignan is one of the varieties used in the Vieilles Vignes cuvée.
Prat Majou is committed to produce authentic wines that reflect their terroir. This can only be done with a respect for nature, allowing the vines to grow in a balanced environment. Therefore it was a natural step to implement organic practises on the estate, with a full certification of the Domaine in 2012. Vine yields is limited to get the best concentration, around 30 hl/ha, 20 hl/ha for the AOC wines.
The winery is a traditional winery, with a semi-buried cellar that allows them to keep temperatures constant, which is ideal for wine maturation. (And great for energy savings both good for us and for the environment!)
They use concrete tanks. As it is being recently rediscovered in the wine world, concrete is a natural insulator and will stabilize the temperature of whatever is inside of it. This stability makes for a smooth and gradual fermentation, because there are no temperature spikes to make the yeast become aggressive. For the same reason, concrete is also ideal for storing and aging wines. Also concrete tanks have micro-porosity. Microscopic amount of oxygen reach the wine and allow a very gentle oxygenation, close to the effect you would have with barrels. It allows better expression of the fruit as the wines don't suffer from reduction.
Prat Majou Gay is first and foremost a family story. It all begun in 2000. Then, the Gay family jointly decided to indulge in their passion for wine and acquired the Domain. Antoine et Brigitte Gay have had a 20 years career in the restaurant business and their daughter Géraldine, with a degree in Ancient Greek and Latin, and a background in journalism, grew up in the love of good food and wines. Soon the Gay were backed up by Guilhem Pédréno, Géraldine’s partner, himself passionate winegrower. Guilhem, born in a viticulturist family a bit further in the Minervois, carries with him the experience of generations. Together they strive to make a great wine, with love and care, from the vineyards to the bottle on your table.
Rouanet Montcelebre, France, Minervois
Rouanet Montcélèbre is a family vineyard of 22 Ha located in south of France, in Minervois appelation. The vines are growing on edge of the Cesse gorges, between 250 and 350 m altitude. The clay and limestone soil, allows the vines to root deeply, giving aromatic and mineral expression to the wines. We are vigneron, since six generations.
In 1987, Bernard and Annie Rouanet, are getting in to the adventure by creating their own domain, buying their first hectares of vines in Montcélèbre.
With the arrival of their daughter, the domain has taken a new start. With her experience abroad and a degree in viticulture and oenology, Audrey returns to the field for the 2012 vintage.
Grapes are no longer delivered to the cooperative winery, vines are in conversion to organic farming. And the first vintages are marketed.
Also the winery is in conversion to become organic. They have applied for certification in 2015 and in 2018 Rouanet Montcelebre should become officially organical.
Weingut Weishaar, Germany, Baden
Weishaar - a family-owned winery in Eichstetten, Baden, Germany
In the beginning of 1900 the domain was a mixed agricultural area with cattle and farming. In 1989 the winery was founded. For already 10 years, the winery is supported by the second generation. Together they want to make authentic wines for every occasion.
Until 2015 the winery had 15 horses on the farm. They constructed the horse pension to rebuild the cellar and winery to have enough space and facilities to make wines of very good quality. In nowadays Weishaar manages 12 hectares of vines of which they produce and sell 5 hectares by themselves. The rest of the grapes are delivered to other wineries. So there is still space to grow.
Their vineyards in Eichstetten, Kaiserstuhl, are called: Herrenbuck. A special terroir in the vineyards which are located to the south and southeast. This is the basic to make filigree wines, like Muskateller, Schreurebe, Riesling, and mouthfilling, strong wines, like Burgundy and Chardonnay.
Respect and responsibility are very important for Weishaar: the grapes are handpicked and carefully processed. The fruity Kabinett wines are fermented in stainless steel tanks, cool fermentation and filled very chilled and fresh. All the Dreistern wines undergo the maceration in small barrels with wild yeasts of the vineyards. They also undergo the malolactique fermentation in the barrels and when finished, after 9 months, they are bottled unfiltered. The Pinot Noir red wines are all fermented on the skin for 4 weeks. Then filled in small barriques to mature in the barrels. Pinot Noir Dreistern is matured in new barrels, the Spätburgunder in almost used barrels, just to have an input of tannins and structure.
The vision of Weishaar: straight, elegant white wines and full-bodied Burgundy wines for every occasion.
Goswin Kranz, Germany, Mosel
The Mosel Region is located between the cities of Koblenz in the east and Saarburg in the west. The winery of Goswin Kranz is located in the famous wine city Brauneberg. The wines of the mosel region are growing on 5300ha. The history of winegrowing started in the ancient Roman Empire.
Since generations wine growing is a family tradition. Since 1879 Goswin Kranz produces typical Rieslings, Weißburgunder, Rivaner and Pinot Noirs. The wines are the expression of the region. The vineyards are located in Brauneberg, Wintrich and Filzen.
Goswin Kranz works strictly according to the guidelines of organic viticulture. They are one of two organic members of “Bioland” in the Mosel region. Friendly tillage and conservation of biodiversity in the vineyard are in the foreground. The winery does not use nitrogen fertilizer produced synthetically, they don’t use synthetic pesticides and no herbicides. In winemaking Goswin Kranz works according to the purpose "less is more". The wines get the time to get to develop their full potential. All these measures and policies reflect the responsibility for a sustainable viticulture. Because of that the next generations will have the same or even better conditions to produce great wines.
Weingut Lidy, Germany, Pfalz
A family business in the 5th Generation, the winery is located on the edge of the village Frankweiler (ca. 900 inhabitants) in the south palatina (Pfalz).
The owners are Bertram and Marcel Lidy, the other son Nicolay is responsible for marketing.
Weingut Lidy cultivates 20 hectares and they buy grapes from other winegrowers (ca. 10 hectares) for the basic wines (1 Ltr. bottle). In one year the winery produces ca. 230.000 bottles
There are four different categories of wine:
Basiswein, also named as Copper
Gutswein, also named as Silver
Ortswein, also named as Gold
High class Lagenwein, also named as Platinum
The grape varieties are: 65% White vines/ 35% red vines
o 30% Riesling
o 25% Weißburgunder, Grauburgunder, Chardonnay
o 10% Sauvignon Blanc, Gelber Muskateller, Auxerrois, Sylvaner
o 25% Spätburgunder
o 5% St. Laurent
o 5% Regent, Portugieser, Dornfelder
The soil in the vineyards: loamy soil with a lot of limestone and yellow sandstone.
Important places for the vines and representing the Lagenwein:
For Weingut Lidy it is very important to work with nature and save the sustainability for the next generations. They want to produce wines of which you can taste where the grapes are grown (terroir and climate).
Weingut Stentz, Germany, Pfalz
The love of wine inspires and gives wings ...
As a local business it is extremely important for us to promote, support, maintain nature and preserve its diversity sustainably. It's our livelihood.
The varieties are endless. Each vineyard has its own microcosm. It reflects the life and history. For over 35 years I know the vineyards as my own pocket and I know about the peculiarities and needs depending on the season. Always different. Time after time.
We always work together. Sustainable. Respectful. With people, vineyards and nature.
It involves deeply held values, attention, thoughtfulness.
Here, in the Palatinate wine region, on the southern wine route in the vicinity of the River Rhine, just 15 km from the Alsace, you will find the romantic Weingut Jürgen Stentz, home to the winery family Stentz. The year 1700 has been carved in the sandstone vaults of the treasury of the former residents. From "former cartwrights house" the historic half-timbered farmhouse with a refined and intimate setting, has been lovingly restored. You will enter the mysterious world of wines. In the welcoming atmosphere every wine trip to Weingut Stentz will be an unforgettable experience!
Allure - wine
Again and again there are wines that are unpredictable in nature and make us curious. Deserving the highest respect, so they can express their special characteristics. For thousands of years wine has already been for many people a stimulating, life-giving and an enjoying life beverage to drink.
Especially for Weissburgunder, Grauburgunder and Chardonnay Jürgen Stentz receives great recognition from both journalists and customers. And besides many varieties, there are still a few surprises in his cellars.
Al-Cantara, Italy, Sicily
“A good wine is poetry and it is an art to produce it”
The name "Al-Cantàra" (which in Arabic means "bridge") aims to emphasise the link with the Sicilian terroir and to symbolise the union between wine, art and poetry. Al-Cantàra winery takes its name from the river which flows below the estate Feudo S. Anastasia (Randazzo, CT) on the northern slopes of Mount Etna at 650 metres asl, where the 15 hectares of vineyards and 3 hectares of olive groves are located. The winery currently produces about 80,000 bottles per year but have capacity for a larger production.
Albeit young, the winery is establishing a reputation for itself nationally and internationally thanks to the high quality of its wines, which have been awarded important prizes such as the Vinitaly’s Diploma di Gran Menzione, and thanks to the sophisticated and modern packaging, which seeks to evoke the terroir, the traditions and the culture of Sicily. All the names and labels of the products are inspired by the poems of several Sicilian authors.
The volcanic soil of Mt. Etna, rich in minerals, gives unique flavours and aromas to the products.
Al-Cantàra only uses grapes harvested from its own lands and favour native grapes varieties such as Nerello Mascalese, Nerello Cappuccio and Carricante. The winery also produces Pinot Noir and about 1.000 litres per year of extra virgin olive oil.
Baglio Aimone, Italy, Sicily
The Company was born in 2012 by an idea of Baldassare Paladino, native of the city of “Mazara del Vallo” (TP), by the family passion for wine and true love for Sicily and it´s amazing natural landscapes.
The historic family house «Villa Aimone», located in the uncontaminated seaside village of Torretta Granitola, provided the right hint to name the owned ancient baglio( Sicilian farm ) and it’s surrounding vineyards, in the heart of the Natural Reserve “Preola Lake and Gorghi Tondi”. In the same year the tight cooperation built up with Agriconfront company, owned by the Giuseppe e Michele Marino brothers, makes the intuition become a project giving so life to "Baglio Aimone".
Today as then, we are proud to take care of our fields every day with passion and skill, offering to the wine lovers all the beauty of Sicily, pure as we harvest it here.
The Farm consists of about 25 hectares all planted in vineyards, mainly with Grillo and Zibibbo grapes, both Sicilian autochthonous white grapes, by double cordon Guyot system technique with average density of 3500 vines and 70 quintals yield per hectare; a minor portion is also planted with
Catarratto grapes, furthermore it’s foreseen to replant part of the vineyards by Inzolia and Grecanico grapes, for future production extension of new wines.
The harvest is strictly performed by hand, bunch by bunch in the first week of September, during the cool hours of the day only. This accurate collection system guarantees high quality of the grapes to be vinified, meanwhile it keeps the plant healthy, thus extending its life.
The fields of Baglio Aimone are spread all around the owned ancient baglio, which stands on top of the ridge of a charming hill in the heart of the Natural Reserve, from which the sight dominates free view of the vineyards, the Preola lake and the surrounding Mediterranean vegetation.
Candido Vini, Italy, Sicily
Candido’s vineyards extend 20 hectares and are located 2 km far from Camporeale , in “Agro di Camporeale” and “Agro di Monreale”.
Grapes varieties are red berries (Nero d’Avola, Cabernet Sauvignon, Merlot and Petit Verdot), and white berries (Catarratto, Grecanico, Grillo and Inzolia).
Nature love drives the Candido’s family in using grape farming methods respecting as much as possible scents and tastes of land fruits.
Candido’s engagement consists in biologic winemaking.
Candido’s family takes love for vineyard cultivation from Camporeale original rural culture.
Remigio, Michela, Paolo and Vincenza Candido live nowadays all the year in the cottage nearby the family wine cellar so they can fully take care of the vineyards and enjoy breathtaking landscape.
The company was born in the early 80’s. Business includes all the production chain, from grape growing to winemaking, bottling to marketing. Wine cellar is provided with modern technologies, allowing a soft pressing, with a controlled temperature of winemaking and aging.
Candido wine cellar manifacturing process is based on a superior quality result. The most important points of this approach are: respect of nature towards the biological cultivation; the value given to each grape maintaining it intact and fresh, this is possible, thanking to lift trucks, that go inside vineyard.
We are proud to present our red and white wines, which retain in themselves the unique characteristics of the vineyards from which they come in full respect of nature and “terroir” that link the tradition to the history of Sicilian winemaking.
Destro Vini, Italy, Sicily
The estate of the Destro Pastizzaro family is found in one of the most historical areas of eastern Sicily among the dark textures of the ancient lava, in the middle of the prestigious DOC area of Etna.
A group of farmhouses and an old manor house are signs of the hard work carried out in this area since 1897, when the Dilettoso di Randazzo laid the first stone. This is testified by the inscription engraved on the doorway of the old “palmento” (winemaking plant) at the entrance of the estate.
In these places, the perfumes, lights and colours take on a truly special aspect. Following tradition, handed down from generation to generation, the Destro family has brought this historic enterprise back to life transforming it into a modern wine-producing company. A merger of technology and tradition where the warehouses and beautifully renovated country houses accommodate the most advanced wine-producing equipment and tools.
At Montelaguardia, a small hamlet of country houses located 750 metres above sea level at the gateway of the medieval city of Randazzo, the vineyards of the Destro estate settle on gentle ridges of the valley beneath Montenero, on the north-eastern slope of Etna.
Here in the heart of DOC land, the Destro family, driven by the great devotion and love for their homeland, dedicate themselves to growing autochthonous grapes such as Nerello Mascalese, Nerello Mantellato, Carricante and Catarratto. The sole purpose of the company is to produce the finest wines with great passion and dedication.
The special climate and fertility of the land characterizing the area where the Destro estate stretches is particularly suited for growing grapes, allowing full-bodied, robust and harmonious wines to be produced. A high level of quality derived from the experience and knowledge of the productive capabilities possessed by the lava soil where the grapevines are grown.
Carole Bouquet, Italy, Pantelleria
The vineyard is located on the Pantelleria Island (Sicilia), between Sicilia and Tunisia.
The soil of the Moscato di Pantelleria, from the Carole Bouquet Vineyard, is a brilliant and qualitatives soil, composed of 70% of volcanic stones and 30% of clay and limons.
Since the end of 2014, the head-trained bush vines cultivation was added to the UNESCO World Heritage List.
The Moscato di Pantelleria is made with a variety called “Muscat d’Alexandrie”, locally named “Zibbido” (meaning “grape to dry”). Aromas are very strong and these grapes show a great resistance to climatic elements.
Vines grow in many different levels in the vineyard called “en terrasses”, and are surrounded by little walls in stones in order to protect the vineyard of the wind. In Pantelleria, the wind blows about 321 days a year.
Grapes are hand-picked, then once selected, are laid in the soil to follow a natural dry process by the sun. This operation is also called “passerillage”.
From two or three weeks after the natural drying process, grapes are added to a fermentation wine in order to upgrade the sugar stage. After the fermentations and once cleared, the wine is bottled.
With delicious confit notes of bergamot orange, quinine and dried apricot, it boasts a limpid, suave and smooth mouth. The perfect softness and fine length in the mouth imbue it with incredible persistence.
Serve cold 11°C / 52°F, enjoyed as an aperitif with foie gras, parmiggiano, Roquefort cheese, pistachios, almonds or such dessert as sweet biscuit, black chocolate, sorbets.
A wine with the color of the sun, aromas of the summer and Oriental fruits: Sangue d’Oro.
Villa le Prata, Italy, Toscany
The company was founded in the 1980s when Massimo Losappio and his wife Marialuce acquired the villa of the same name and planted the first hectare of vineyards, thereby beginning an adventure that interpreted their passion for wine - and that continues to this day under the management of
Anna Vittoria Brookshaw, the wife of their son Bernardo. The historic property dates back to 1860 when it was built as a hunting lodge and later became the country home of the Bishop of Montalcino.
Villa Le Prata is a family-run company where all activities are carried out with passion and tenacity.
The production area includes three vineyards in Castelnuovo dell'Abate and Le Prata, near Montalcino. A fourth vineyard located in Le Prata was purchased recently, where half the vines dates back to the 1970s and produce high quality grapes. The vineyard close to the main farm building was planted in 1987 and the first Brunello di Montalcino with the Villa Le Prata brand was ready in 1992.
Wine-making takes place separately for the farm's different vineyards in order to retain the features of each terroir. Then, after ageing in Slavonia oak barrels and French tonneaux respectively for one year for Rosso di Montalcino and three and a half years for Brunello di Montalcino, the final blends are decided the oenologist Gioia Cresti.
When selecting blends for Brunello - but only in the best vintages, as was the case in 2006, 2007 and 2010 - an additional blend is prepared from the selection of the best wines to make "Massimo" - the company's flagship product involving ageing in a single 500-litre tonneau for 4 and a half years.
The company's goal for the future is to maintain its high product quality standards, even with the acquisition of the new vineyard, at the same time as continuing to develop new markets.
Villa Le Prata currently produces about 20,000 bottles. There are three main wines:
- Brunello di Montalcino DOCG;
- Brunello di Montalcino Massimo DOCG Riserva (dedicated to Massimo Losappio, Anna Vittoria's father-in-law, which is only made in the very best years);
- Rosso di Montalcino Tirso DOC; yet in certain years, it also produces another wine:
- Rosso Leprata IGT.
Archery Summit, USA, Oregon
It’s one of the few places on earth with conditions ideally suited to Pinot Noir. From six vineyards across our 120 estate acres, Archery Summit crafts rare and remarkable wines that vividly express their distinct places of origin.
At Archery Summit, we embrace traditional winemaking techniques as well as Pinot-centric technological innovations, enabling us to craft the very best wine from each vintage. Painstaking efforts, including hand-farming and harvesting, have helped us forge an international reputation for being one of the finest Pinot Noir producers in the world.
This year we celebrate over two decades of crafting estate-grown Pinot Noir, showcasing the distinct personality of our vineyards. In honor of the occasion, we introduce Archer’s Edge, our newest estate vineyard. This unique parcel represents a culmination of expertise derived from two decades of cultivating a connection with our land and an intimate knowledge of its terroir.
Archery Summit boasts an accomplished team of Pinot Noir experts led by Winemaker and General Manager Chris Mazepink. Having worked exclusively with Oregon Pinot Noir over the years, Chris began his impressive career as Assistant Winemaker at Lemelson Vineyards. He spent four years at Shea Wine Cellars where he tripled case production and fine-tuned their blends. Chris then joined Oregon’s revered Benton Lane Winery as Director of Winemaking and Viticulture. With years of experience running a large estate devoted to ultra-premium Pinot Noir, Chris came to Archery Summit in 2013 anxious to expand its own world-renowned wine program.
Inspired by the remarkable growing conditions provided by the Willamette Valley, our team has unmatched expertise and in-depth knowledge of the land, right down to the intricacies of each vineyard block and how it will perform in relation to the season. Alongside Winemaker Chris Mazepink, Assistant Winemaker Eleni Papadakis is another established Dundee Hills Pinot Noir veteran with a reputation for producing award-winning wines at properties such as Domaine Serene. As a team, they approach each step of the winemaking process with thoughtfulness and care. When it comes to Pinot Noir, it’s impossible to separate the process of growing the grapes from that of crafting the wine. Because the team has an intimate understanding of our vineyards, they’re able to adjust their methods to meet the whims of each vintage. Archery Summit pioneered the gravity-flow system of winemaking, eliminating the need for mechanical pumps used to transport must and wine among fermentors, tanks and barrels. Our design utilizes five levels: grapes received at the crush pad on the top level travel downward, one floor at a time, to our fermentation hall, aging caves and bottling area. By using an elevator built into the cellar 60 feet below ground, barrels can be lifted for racking and blending and filled without the use of pumps. This process prevents any stress on the wine that might impair its essence. Likewise, the winemaking team employs special fermentation techniques and varies barrel regimen to precisely match the cooper and toast level with the specific vineyard blocks and vintage conditions. These extra efforts are what allow us to craft wines that vividly express their distinct places of origin.
Archery Summit is the only Oregon winery with natural caves. Modeled after the underground caverns of Burgundy’s Côte d’Or, our subterranean cellar is hewn from the natural volcanic rock found beneath the estate. This feature naturally maintains a temperature of 55°F to 59°F throughout the year, with a humidity level below 75%. These are optimal conditions for storing wines maturing in barrel. Visitors may explore this amazing underground cellar with a tour of the winery and discover first-hand how the architecture is critical to the production of our wines
Pine Ridge, USA, Californie, Napa Valley
Established in 1978, Pine Ridge Vineyards produces classically proportioned, expressive wines that embody their history and distinct place of origin.
Pine Ridge founder Gary Andrus, inspired by the illustrious wines of Bordeaux, believed in the Napa Valley’s potential to produce wines of similar stature. He planted the property’s original namesake vineyard on a steeply terraced hillside flanked by a dramatic ridgeline of pine trees in the Stags Leap District. Gary’s pioneering efforts with this first vineyard were met with tremendous success as the Bordeaux varietals he planted – Cabernet Sauvignon, Cabernet Franc, Malbec, Petit Verdot – thrived and produced wines of great distinction. In the following years, Pine Ridge continued to acquire exceptional vineyard sites across the region. Today, the Estate’s 200-acres span over five renowned Napa Valley appellations – Stags Leap District, Rutherford, Oakville, Carneros and Howell Mountain.
Poised, balanced and classically proportioned, the expressive wines born from our estate vineyards spanning the Napa Valley reflect a distinctive Old World approach to winemaking coupled with a commitment to future sustainability and innovation.
At Pine Ridge Vineyards, careful and continuous attention to detail and quality is paramount in our vineyards. In tending the vineyards, harvesting the fruit and crafting the wine, no effort is too great, and no detail is unimportant.
In the cellar, Winemaker Michael Beaulac brings a wealth of experience crafting Bordeaux varietals. He carefully selects oak barrels and ensures that the forest the oak comes from, the way in which it is toasted, and the particular “house style” of the barrel maker best matches each grape variety and vineyard site.
The wines are left to age in these barrels that line the aisles of our wine caves carved from bedrock behind the winery. The constant temperature and humidity in these naturally insulated volcanic caves make them an ideal environment for aging wine.
The desire to uncover and showcase the exceptional qualities of the diverse estate vineyards that span 200-acres across five appellations is the core of the Pine Ridge winemaking philosophy. A thirty year relationship with the land brings a deeply layered knowledge of the specific climates, soils and vines of each vineyard. Over the years, a deep knowledge and savoir-faire has developed of which rootstocks do best in each respective vineyard, specific block requirements to produce the most optimal fruit and what each vineyard contributes to the flavor profile of the wines. Every season brings new knowledge and understanding to apply and continuously fine tune the entire growing and production process in order to encourage the fruit – and the wines – a purity of flavor distinct to their site.
Great wines begin in the vineyard. Ours is a continuing commitment to improve the quality of our grapes and the quality of our wines, responsibly. We respect our environment through the careful use of sustainable farming.
Sustainable agriculture requires a responsible approach to the way we manage our vineyards. In the vineyards, pests and weed control are managed with mechanical and hand cultivation for targeted species, allowing biodiversity to assist in vector control. Sustainable farming practices such as mechanical cultivating aerates the soil and discourages weeds. All this extra effort in the vineyard pays off in the barrel, and in the bottle.
Anthony Road, USA, New York State
The memories of growing up on a farm are different for every family and different based on what is being farmed. Of course there is the favorite vineyard activity of pulling brush in the winter! We remember the smells of each season, the way a cane-tied row looks so orderly, that ear-wigs aren’t as scary as they look, how wet you can get from dew, from early morning leaves, and from grape juice. We remember that all the grapes taste good – seeds and all.
This is the original vineyard to the farm. Originally planted in 1973 with french american hybrids that were sold to Taylor Wine Company. Over the years most of those have been removed and replanted with vinifera grapes- riesling, chardonnay, pinot noir, pinot gris, lemberger. All that remains of the original plantings are 5 acres of vignoles. The soil on this area of land is primarily Honeoye Silt Loam. Currently there are 25 acres of vineyards on the 125 acre site, with plans to plant more.
Finger Lakes Teaching & Demonstration Vineyard
Sits on 2.5 acres of the Martini Vineyard land. This vineyard is a partnership between Cornell University, Finger Lakes Community College and Anthony Road Wine Company/Martini Vineyards. It allows Cornell's Finger Lakes Grape Program the opportunity to organize research projects and demonstrations for grape growers. Students in FLCC's viticulture and wine technology program are afforded the opportunity to meet learning objectives via a hands-on approach.
Nutt Road Vineyard
This 100 acre parcel sits approximately a mile south west from the winery and planting was started in 2001 for the Robert Young Family of California. The Martini Family purchased the vineyard from the Young’s in 2014. There are now 55 acres of planted vineyards on this site which includes pinot gris, riesling, gewürztraminer, lemberger, merlot, chardonnay and cabernet franc. This soil is primarily Honeoye Silt Loam with some Lansing-Danley Silt Loam. All of our vineyards are managed by Peter Martini, using Vine Balance, New York state’s sustainable viticulture program. We machine harvest most of the crop, hand picking is done in the Vignoles and Pinot Noir. We typically sell about 50% of the crop to outside wineries, the rest is used for Anthony Road Wine Company production. The location of the vineyards in close proximity to Seneca Lake lends itself to a favorable microclimate for grape growing. Cooling in the summer and a few degrees above average temperatures during the winter.
Brotherhood, USA, New York State
In 1810, a French Huguenot emigre named Jean Jaques purchased land in New York’s bucolic Hudson Valley and began planting grapes. By 1837, Mr. Jaques needed more land, so he purchased a plot in the quiet village of Washingtonville, NY, and planted another vineyard. By 1839, his first underground cellars were dug and Mr. Jaques fermented his first wine vintage. Those cellars, the oldest and largest in America, are still in use today at Brotherhood Winery.
The Jaques family made wine at the Washingtonville facility for almost 60 years, selling much of it to Jesse and Edward Emerson, two New York City wine merchants. The Emersons, Finger Lakes vinters themselves, understood the high quality of Mr. Jaques’ wine and used it to improve a blend of wine from an organization called The Brotherhood of New Life - an experiment in utopian communal living in the Hudson Valley. When the Emerson family took control of the Washingtonville winery, they renamed it Brotherhood, a name that it still proudly bears today. The Emerson family operated Brotherhood until Prohibition. In 1921, Louis Farrell purchased the winery and its large stock of sacramental wine. He sold wine for religious ceremonies throughout Prohibition, which was finally repealed in 1933. It has been noted that the clergy population in the area grew substantially during this period.
A partnership of businessmen purchased the winery in 1987, including a prominent winemaker from Chile, Mr. Cesar Baeza. Baeza, internationally recognized as a master blender, wine educator and winery consultant, set about creating premium New York varietal wines and converting Brotherhood into a premier destination in NY State. After a disastrous fire in 1999, Brotherhood’s fortunes suffered until 2005, when Mr. Baeza formed a new partnership with two winemaking families from Chile. The Castro and Chadwick families have deep roots in the famous winegrowing areas of the Maule Valley, near San Clemente, where they farm hundreds of acres of Vinifera grapes, along with other fruit.
The new Board of Directors has embarked on a massive restoration and renovation program at Brotherhood that includes equipment upgrades, vineyard acquisitions, the planting of new vines and a facility remodeling, highlighting the partners’ commitment to improving quality.
In 1810, kocht een Franse hugenoot emigrant genaamd Jean Jaques grond in de landelijke Hudson Valley bij New York en begon met het planten van druiven. Per 1837, had de heer Jaques meer land nodig, dus kocht hij een perceel in het rustige dorpje Washingtonville, NY, en plantte nog een wijngaard. Per 1839, werden de eerste ondergrondse kelders gegraven en de heer Jaques produceerde zijn eerste wijn. Die kelders, de oudste en grootste in Amerika, zijn vandaag de dag nog steeds in gebruik bij Brotherhood Winery.
Fox Run, USA, New York State
Fox Run sits high on Torrey Ridge, overlooking one of the deepest parts of Seneca Lake. With fifty acres of east facing vineyards on glacial soils, the winery produces a remarkable range of limited-production, site expressive estate wines. Native grape varieties put the Finger Lakes on the map a century and half ago, and French-American hybrids, bred for cold resistance, still have an important niche in the region. But the owners, Scott and Ruth Osborn are convinced that non-hybrid European vinifera grapes can yield wine excellent enough to put the Finger Lakes in the ranks of the world’s top fine wine producers. For more than a century Fox Run was a dairy farm. The first grapes were planted in 1984 and the Civil War-era dairy barn was converted to a winemaking facility in 1990– three years before Scott Osborn took over the helm. Working closely with winemaker Peter Bell and vineyard manager John Kaiser, the Osborn’s are dedicated to a program of minimal intervention winemaking. With sustainable practices in both vineyard and cellar, Fox Run adheres to a low impact agricultural philosophy - protecting the diverse ecosystem present on its land and the pristine waters of Seneca Lake. In 1996, a new wine facility was completed with state-of-the-art capabilities and views of Seneca Lake that remain unrivaled.
In 2001, architects Jim Durfee and Scott Hemenway redesigned the original dairy barn, creating a new wine center and tasting room that maintains the original rustic character, while taking further advantage of the dramatic panoramic views of Seneca Lake. The original barrel room remains at the heart of the 2001 design, retaining the dramatic timber frame character and soaring space. Pine plank floors and timber detailing extend the "Finger Lakes" style and an expansive stone terrace extends behind the building. The impressive wine center also features a market and café where visitors can stock up on specialty items from the Empire State, or sit down to flights of signature Fox Run wines, well-matched to selections of local farmstead cheeses and farm-to-table specials.
In 2012, Fox Run Vineyards became exclusively family-owned. Scott and Ruth Osborn, together with Kathleen and Albert Zafonte, Ruth Osborn’s sister and brother in-law are setting the course for an exciting new chapter. "We are redefining our legacy", says Scott Osborn. "The team is tight here. Our acclaimed senior winemaker, Peter Bell, has overseen 18 estate vintages and John Kaiser, our vineyard manager, began developing the vineyards in 1984 – even before I set eyes on this magnificent property. We are all excited about the future here and our focus will center on the signature wines of the estate."
Producing 15,000 cases annually, Fox Run Vineyards plantings include: Riesling, Chardonnay, Gewurztraminer, Lemberger, Cabernet Franc, and Pinot Noir.