The Pradeaux oil is strongly flavored, dense and exuberant. Rich in color, awash in vitamins, it is an oil that can tame the most robust cooking. Use it for a simple sauté of medallions of lobster with garlic and a touch of citrus zest or simply enjoy on its own drizzled over just-toasted bread with a few flakes of sea salt. Freshly picked and sliced heirloom tomatoes with a thin slice of luscious mozzarella or ricotta are even more sublime when dressed with the Pradeaux oil, which will assert its history and strong personality with ease in that setting.
Château Pradeaux produces the most idiosyncratic and compelling wines of the Bandol appellation along with a limited amount of a extra virgin olive oil. The vineyards and the olive trees are cultivated in a natural manner with reliance on organic methods; the olive oil is every bit as remarkable as the wines. It is difficult to comprehend, perhaps, but the olives are the progeny of 500 year-old trees. These ancient trees, gnarled and noble, produce small amounts of highly concentrated and flavorful olives from an ancient Provençale variety known simply as “BRUN”.
This Bourgogne Pinot Noir Vieilles Vignes comes from 25 - 35 year old vines in the Côte de Beaune and Côte de Nuits areas, on clay-and-limestone soils. On the nose notes of black currant, red currant and plum. The mouth...
Dry, light and bright. Fresh and snappy red berry fruit of currant and raspberry jump from the glass. Pretty pink hue with salmon-colored highlights. There is a subtle touch of citrus, which adds to the freshness. A lovely sparkling wine from Burgundy.
From the Grand Cru vineyard of Engelberg, this Alsatian Riesling carries almost no residual sugar and is therefore exceptionally dry in style. This is a gorgeous and complete wine with all the complexities conveyed by the distinct limestone soil, yet it manages...