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Jean-Luc & Eric Burguet's Vosne-Romanée 2011 is a refined red Burgundy from the prestigious Vosne-Romanée appellation. With elegant notes of red fruit, earth, and subtle spice, this wine captures the nuanced character of Pinot Noir from Burgundy.

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The wine is aged in oak barrels for 15 months. It has a nice bright straw gold color. The nose is with great finesse with notes of citrus, flowers (acacia), minerality and it reveals a slight touch of honey, which will increase with age.

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This parcel is in a very dry place called Désert des Agriates with Granitic soil and deteriorate granite. The idea of this wine is something very fresh, fruity, easy to drink on a bar during the aperitif. Learn More

In France brandy is called eau-de-vie, a designation that includes any fermented juice that has been distilled. Most frequently this will be grape juice, but eau-de-vie can be made from apple juice, pear juice, and other fruit juices. The French also consider alcohols such as vodka (which is made from fermented potatoes) and grain alcohols to be eaux-de-vie. Learn More

The unique recipe makes for an ideal combination with cordials (like pomegranate, mint, orgeat or grapefruit) or fruit juices (mango, strawberry, cranberry). These different combinations produce a variety of colours and flavours for a new way to discover (or rediscover) the full flavour of anise. Learn More

A spirit created in 1928, Pernod anise spirit soon built itself a reputation. Now established in over 110 countries, from the United States to Japan, this authentic aperitif is renowned for its subtle flavor with essences of star anise. Extremely refreshing, it is drunk in the most prestigious restaurants and hotels all over the world. Learn More

Cranberry compote aromas with wood, dried meadow, and spice on the finish. The palate is medium-bodied with a high proportion of acid and tannin. There are obvious traces of dried plums, cherries, and cocoa. Learn More

The Les Charmes Chambolle-Musigny Premier Cru is a formidable classic. It lives up to its name and is an example of the best that Burgundy has to offer. Its refined elegance lies on a foundation of a fleshy, concentrated palate and, when still young, assertive tannins that mellow with age. Full bodied and round, the wine delivers an explosion of red berries. Learn More

The 2015 Clos Vougeot has an intense and deep color with garnet hints. The nose is complex, unveiling aromas of blackcurrant, moka, undergrowth and a floral hint of violet. On tasting, it is powerful and ample with wonderful tannins, notes of cherry and coffee with a lot of persistence. Learn More

The nose shows a surprising intensity with a rich blend of floral and fruity notes. The wine is straight and mineral with nice aromas of ripe fruits -almost honeywhich persist long seconds. Learn More

This Chablis village label comes from 30 plus year old vines with fermentation at low temperatures, and aged in 70 % stainless steel and 30 % neutral oak barrels to preserve a fresh mineral character and pure fruit quality. With surprising value for a Chablis label, this wine has the bones to age for a few years. Learn More

Made with 100% Chardonnay. The Chablis AOC is packed with flavors of ripe pear, honey, citrus, and minerals, and has a long, refreshing finish. Enjoyable young, it is the ideal introduction to the Grossot's house style. Pair with oysters or sole meuniere. Learn More

Lion Head Vodka is a luxurious French vodka crafted from high-quality grain and presented in an elegant, gold-accented bottle. With a smooth, refined taste, it’s perfect for sipping or elevating any cocktail.

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A ripe and exuberantly spicy nose also features an expansive range of fruit aromas that include red, blue and black berries plus plum nuances. The rich, seductive and mouth coating flavors are underpinned by phenolically mature tannins and excellent length where a touch of menthol surfaces. Learn More

Garnet red. On the nose there are scents of cherries, wild strawberries, caramel. Fresh and well balanced, good length on the palate. The grapes are handpicked, sorted and transported to the winery in small containers to avoid crushing berries and premature oxidation. They are completely de-stemmed and put into vats open stainless steel, the temperatures being controlled by thermoregulation.

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