Made from American corn and distilled six times before being meticulously blended and run through charcoal filters, ALB Vodka is clean and crisp with a touch of sweetness. Neutral enough to be shaken into a cocktail and smooth enough to drink on the rocks.

This rum pays homage to Albany’s first distillery, which was established in the mid-18th century and stood just a short distance from where their distillery stands today.   

The agave is carefully trimmed of its pencas (or leaves) to avoid any bitterness. Pure spring water is used throughout the natural fermentation process.  The tequila is oxygenated, chilled to 4º C, then filtered through activated carbon filters before bottling, which makes it one of the smoothest...

Rosé Rurale is a unique blend of 70% Zweigelt pressed white, blended with 20% Sankt Laurent which is co-fermented on the skins with 10% Muskat Ottonel. The fun challenge for Hoch in making this wine is getting a perfect balance of the tannins from the skin contact on the Sankt Laurent and Muskat...

Christoph has very active, chalky soil much like what is found in the Côte des Blancs in Champagne. Upon learning this, he wanted to try out making a pet-nat. In an effort to learn about sparkling wine, he spent time in Champagne with De Sousa, Laherte, and LDM's Champagne Tarlant; Benoît Tarlant...

100% Malbec (aka Auxerrois locally).  The fruit for the "Château" bottling comes from estate plots totaling 5 hectares with vines averaging 40 years old. All of Combel's vines are limestone-rich soils typical of the Causse Calcaire plateau on which they lie--but the vines in this cuvée are on...

The Aszú berries are macerated for two days, followed by a gentle press. Fermentation takes place in new Hungarian oak barrels, a slow process that can last up to two months. The aging process is completed in 136L and 200L barrels for two to three years.  The wine usually sees another year of aging...

100% Clairette from 80-100 year-old vines in the Serres lieu-dit. Very low yields of 15hl/ha. Fermented and aged in glass demi-johns for 18 months. Bottled exclusively in magnum with limited availability.

A new expression of Chateaneuf-du-Pape Blanc in the 2021 vintage. It’s a blend of 60% Clairettes and 40% Roussanne from the Serres lieu-dit with galets stones, gravel, and blue clay. It’s the first vintage that is aged in a mix of glass demi-johns and two year-old demi-muids barrels. Clairette...

It took me 16 years of observation and learning to develop a deep understanding and a personal relationship with my terroir, guided by instinct and  feeling. With this vintage, I have launched “F601”, the pure and absolute expression of my experience with my parcel F601 of Saint Prefert and the ...

This cuvee comes entirely from the Les Serres parcel and is primarily the fruit that used to make up the “Favier” and “Giraud” wines. 100% whole cluster made mostly in demi-muids; some amphora and glass demi-johns are also used. 75% old-vine Grenache, 12% Cinsault, 11% Mourvedre, and 2% Syrah.

This cuvee comes entirely from the Les Serres parcel and is primarily the fruit that used to make up the “Favier” and “Giraud” wines. 100% whole cluster made mostly in demi-muids; some amphora and glass demi-johns are also used. 75% old-vine Grenache, 12% Cinsault, 11% Mourvedre, and 2% Syrah.