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Lucien Albrecht Alsace (Fra) Maison Albrecht is among the pioneers of viticulture in Alsace: the family estate was originally established in the town of Thann by Romanus Albrecht in 1425. Nowadays, Lucien Albrecht wines are grown in vineyards around Orschwihr and some other small villages surrounding the town. The estate vineyard includes some parcels in the P ngstberg and the Bollenberg Cru, but the house is rstly renowned for the quality of its Crémant d’Alsace. Albrecht pionneered the Crémant elaboration since 1971, with 2 other wineries and they managed to obtain the AOC in 1976. The white Crémant consist mainly of Pinot Blanc while the rose is 100% Pinot Noir, the wines are made according to the traditional method and disgorged with low dosage added after 18 to 20 months of ageing on lees. The range also include agship Alsatian varieties offering a good introduction to the region. “While Albrecht’s Crémant d’Alsace is delicious, their non-vintage Crémant Rosé is more intriguing and distinctive.” Wine Advocaté Château des Tours Beaujolais (Fra) In the heart of the Beaujolais vineyards and at the foot of Mount Brouilly we nd this beautifully renovated, magni cent building, located in an exceptional setting in the middle of the vines. This is the Château des Tours built in 1331 with its superb Gamay vineyards, producer of Brouilly wine, one of the most seductive of the Beaujolais Crus. In the very centre of the Brouilly Appellation, the Château des Tours has 70 hectares of vines, some of which are over 80 years old, on the schist and granite soils of the AOC that suit Gamay so well and produce rich and concentrated wines with an average yield of 38 hl/ha. Vini ed in a Burgundian manner, Brouilly is very pleasing when young but also drinks well after a few years cellaring. Zind Humbrecht Biodynamic Alsace (Fra) Winemakers for generations, the Humbrecht family has been working the greatest terroirs of Alsace since 1620. The domaine as we know it today was founded in 1959 and now owns 40 hectares including 4 Grand Crus: Rangen, Goldert, Hengst and Brand as well as other pre- mium sites suich as the Clos Windsbulh or the Clos Häuserer. 22 per- sons work full time to farm these vineyards biodynamically to obtain small yields of ripe, concentrated and balanced berries suitable to produce great wines. Fermentations are very slow and take place in large oak vats followed by a minimum of 6 months maturing lees for all wines and bottling happens 12 to 24 months after harvest. The purpose of the new “Calcaire” (French word for limestone) range is to show varietal expres- sions of limestone terroirs using the young vines or “declassi ed” wines deemed not worth of vineyard labels (by Olivier’s high stan- dards that is). Hence, the Gewurztraminer Calcaire all comes from Hengst Grand Cru or the Pinot Gris from the Clos Windsbulh. “One of the world’s greatest white wine estates” Wine Spectator