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Medium-dry, delicate balance and fragrant peach flavors. Absolutely delicious.

This sparkler is not only unusual and difficult to find outside of Burgundy, but it is also a fantastic value. “Good for casual drinking…dry with nutty undertones,” comments Michael Braverman of The East Hampton Star.

Aquitania is vinified to showcase the intensity of the fruit and the roundness of the tannins, it is a typical Chilean Cabernet Sauvignon, with fresh flavors of red fruit and mint and a tender structure.

The wines of Vina Aquitania are a result of the combined efforts of Paul Pontallier, the winemaker of Chateau Margaux, Bruno Prats, the former owner of Chateau Cos d’Estournel, Ghislain de Montgolfier, the owner of Bollinger Champagne, and the great Chilean oenologist, Felipe de Solminihac. These “Four Musketeers” are producing wines of high quality and incredible expression.

This crisp, sprightly white is a crowd-pleaser;It’s dry but very fruity, quite light, with a slight tingle on the palate. Sauvion manages to capture this clean, lilting freshness year after year; I guess that’s why he’s known as ‘the wine wizard of Loire.; -Barbara Ensrud

In 2005, the famed Lucas Carton restaurant reopened its doors after its 3-star Michelin chef, Alain Senderens, declared to the world that he was giving up his Michelin stars, so that he could focus on preparing great food and serving great wine that would be affordable to the general public.“I feel like having fun”, he had declared to the New York Times. It has been renamed Senderens.
Alain Senderens explains how this delicious Champagne came to be: “In 1993, when I met my good friend Paul-Francois Vranken, I asked him to create a special cuvee of Champagne that I would be proud to serve to my guests. After a great amount of research, the magical M. Vranken created this Special Reserve Champagne Demoiselle for my restaurant.
It is a very dry Champagne that imparts a buttery flavor on the palate and was created to be consumed with the cuisine of my beloved restaurant.”

This was discovered by Georges Duboeuf. Behind the unassuming name is a delightful, fruity wine whose notable pedigree makes its price astonishingly low!

It is an exquisite rose Champagne that overflows with toasty aromas, ripe raspberry fruit and a crisp, delightful finish. It captures the romance of Paris.

In 2005, the famed Lucas Carton restaurant reopened its doors after its 3-star Michelin chef, Alain Senderens, declared to the world that he was “giving up” his Michelin stars, so that he could focus on preparing great food and serving great wine that would be affordable to the general public. “I feel like having fun,” he had declared to the New York Times. It has been named Senderens.

“Bold and juicy, with freshly sliced pineapple and peach aromas and flavors backed by tangy yellow apple fruit. This has a long, mouthwatering, floral-tinged finish. Delicious.” 90 pts., The Wine Spectator.

The wines of Vina Aquitania are a result of the combined efforts of Paul Pontallier, the winemaker of Chateau Margaux, Bruno Prats, the former owner of Chateau Cos d’Estournel, Ghislain de Montgolfier, the owner of Bollinger Champagne, and the great Chilean oenologist, Felipe de Solminihac. These “Four Musketeers” are producing wines of high quality and incredible expression.

“A pretty and rather fruity nose is nuanced by hints of earth and straw that can also be found on the pleasant and generous middle weight flavors that retain a fine sense of balance and delineation…#8221; Allen Meadows, Burghound.com

Delicately fresh and lively with fine bubbles, this fruity, strawberry and blackcurrant-infused sparkling wine offers delightful acidity and a creamy texture. Made from a combination of Chardonnay and Pinot Noir, it is an appealing, dry sparkling Rose. “Louis Bouillot’s Perle d’Aurora Rose Cremant de Bourgogne is among the best…This brut nonvintage cremant – a French sparkler made outside the Champagne region – is a masterly blend of Pinot Noir and Chardonnay. Look for a floral scent, tiny bubbles and a rich strawberry flavor.” -Howard Goldberg, New York Times