Startling Pinot reminiscent of Chambolle-Musigny (DRC, Leroy, Dujac, etc).
A juicy, complex, elegant and fine rendition of Merlot !
A wild, boisterous, smoky, spicy, elegant and harmonious rendition of...
Sublime and harmonious Viognier reminiscent of a top Condrieu.
Clean and precise, vivid and juicy, dense and light lovely drop !
Very delicate, elegant and harmonious oaked single vineyard Pinot Noir...
Very seductive subtle and harmonious oaked Pinot Noir from the communes...
Very delicate, elegant and harmonious oaked single vineyard Pinot Noir...
Very seductive subtle and harmonious oaked Pinot Noir from the communes...
Very delicate, elegant and harmonious oaked single vineyard Pinot Noir...
Very delicate, elegant and harmonious oaked single vineyard Pinot Noir...
Very seductive subtle and harmonious oaked Pinot Noir from the communes...
Very delicate, elegant and harmonious oaked single vineyard Pinot Noir...
Very delicate, elegant and harmonious oaked single vineyard Pinot Noir...
Very seductive subtle and harmonious oaked Pinot Noir from the communes...
Thomas Studach's cuvées are highly sought after, with very limited...
Thomas Studach's cuvées are highly sought after, with very limited...
Thomas Studach's cuvées are highly sought after, with very limited...
Thomas Studach's cuvées are highly sought after, with very limited...
Rare indigenous grape variety from the Swiss Alps.
Rare indigenous grape variety from the Swiss Alps.
One of the best, if not the best, ready-to-serve cheese fondues in HK !...
A unique dry cheese ball to shave or grate for seasoning dishes. The...
A very fine Sauvignon Blanc elegantly...
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Fresh, juicy, very pleasant Pinot Noir.
Riesling Silvaner aka Müller-Thurgau...
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Fresh, juicy, very pleasant Pinot Noir.
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Tasting notes: Shiny ruby, aromas of red and black fruits, slight spiciness, also smoky notes.
Gastronomy: Goes well with red meat, game, and cheese. Is also good accompaniment to Asian dishes.
Serving temperature: 14–16°C
Storage: 1 to 5 years
Vinification: Cool maceration before fermentation, then traditional maceration at 28C with manual pomace flooding. Malolactic fermentation and light filtration. Storage in stainless steel containers.
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