Terroir de Bacchus Chardonnay 2024 is a high-altitude white wine made from Chardonnay, grown at 1,650 metres above sea level in the village of Ainata and produced by Terroir de Bacchus. Planted on clay-limestone and stony soils, the vineyards benefit from a dry continental climate with heavy winter snowfall and abundant summer sunshine. This extreme mountain terroir gives the wine its richness while preserving balance and freshness.
Tasting Notes
Bright and clear in the glass. The nose is fruit-driven and expressive, with ripe orchard fruit and subtle citrus tones. On the palate, the wine is generous yet precise, showing a harmonious balance between alcohol, gentle sweetness, and lively acidity. The finish is clean, rounded, and refreshing.
Winemaking
Harvested to preserve natural balance and aromatic clarity. Fermented at low temperature to retain fruit expression and freshness.
Food Pairing
A versatile partner for seafood, shellfish, light poultry dishes, and fresh, seasonal cuisine.
Terroir de Bacchus Red Reserve 2021 is a high-altitude red wine made from Cabernet Sauvignon and Syrah, grown at 1,800 metres above sea level in Ainata–Al-Arz, the highest vineyard site in Lebanon and the Middle East. Produced by Terroir de Bacchus in the historic region of Baalbeck, near the Temple of Bacchus, this wine draws its identity from extreme elevation, rocky soils, and a continental mountain climate. Crafted with a traditional approach and a clear focus on structure and longevity, the Reserve cuvée represents the most refined and concentrated expression of the estate.
Tasting Notes
Deep purple with garnet reflections. The nose is complex and expressive, revealing ripe dark fruit layered with vanilla and sweet spice from new oak. On the palate, the wine is powerful and structured, with dense fruit concentration, finely integrated tannins, and a sense of depth balanced by freshness. The finish is long, persistent, and poised, combining richness with clarity.
Winemaking
Harvested at full maturity from low-yielding vines grown at high altitude. Vinified using traditional methods, followed by 12 months of maturation in new French oak barrels to build complexity and refinement.
Cellaring Potential
Well suited for extended ageing, with a conservative cellaring potential of 10–20 years under proper storage conditions.
Food Pairing
A strong match for grilled or roasted red meats, game dishes, and well-aged hard cheeses.
Roots 2023 is a high-altitude, limited-edition red wine from Ainata, Lebanon, produced by Terroir de Bacchus in collaboration with Solo Spirits, sourced from some of the highest vineyards in the Middle East, rising to 1,800 metres above sea level. Made from a blend of Syrah and Cabernet Sauvignon, this exclusive bottling draws from a dramatic mountain terroir and a site of rare historical significance, once cultivated by the Romans near the Temple of Bacchus in Baalbek. Crafted in small quantities as a special label, Roots stands apart as a focused, collectible expression of place – powerful yet disciplined, and shaped by altitude, tension, and longevity.
Tasting Notes
The nose is initially restrained, gradually unfolding into layered, complex aromas with depth and quiet intensity. On the palate, the wine is rich and concentrated, yet finely balanced, with fresh mountain acidity providing lift and precision. Firm structure and polished tannins carry through to a long, composed finish.
Winemaking
Grapes are sourced from low-yielding vines rooted in rocky, shallow, nutrient-poor soils at 1,600–1,800 metres altitude. Farming is carried out without mechanisation or pesticides, relying on cold winters and strong summer winds to naturally limit disease pressure. Vinification follows traditional methods aimed at preserving the integrity of the site, with ageing in a combination of French and American oak barrels. Produced and bottled at the estate in Ainata.
Food Pairing
Best enjoyed alongside rich, full-flavoured dishes such as slow-cooked meats, grilled lamb, aged cheeses, or charcuterie. Decant for around 30 minutes and serve at approximately 15 °C to allow the wine’s structure, freshness, and aromatic complexity to fully unfold.
Cellaring Potential
Already compelling in its youth, Roots 2023 has the structure, acidity, and concentration to evolve gracefully over time. While approachable now with decanting, it will reward 8–12 years of careful cellaring, gaining additional depth and nuance.
Terroir de Bacchus Rosé 2023 is a high-altitude rosé made from Syrah and Cabernet Sauvignon, grown at 1,650 metres above sea level in the village of Ainata and produced by Terroir de Bacchus. Rooted in clay-limestone and stony soils, the vineyards benefit from a dry continental climate marked by heavy winter snowfall and abundant summer sunshine. This extreme mountain terroir gives the wine both richness and clarity, resulting in a rosé of depth, balance, and freshness.
Tasting Notes
Bright and expressive in the glass. The nose is fresh and inviting, with subtle red-fruit and floral nuances. On the palate, the wine is vibrant and well balanced, combining a generous mouthfeel with lifted acidity. The finish is clean, refreshing, and gently persistent.
Winemaking
Harvested with precise timing to preserve freshness and balance. Carefully vinified to maintain aromatic purity, colour control, and natural vibrancy.
Food Pairing
Well suited to salads, light Mediterranean dishes, grilled vegetables, and fresh, seasonal cuisine.
Terroir de Bacchus Sauvignon Blanc 2024 is a high-altitude white wine made from Sauvignon Blanc, grown at 1,650 metres above sea level in the village of Ainata and produced by Terroir de Bacchus. Planted on clay-limestone and stony soils, the vineyards benefit from a dry continental climate with heavy winter snowfall and long, sun-filled summers. This extreme mountain setting shapes a wine of richness and aromatic clarity, balanced by natural freshness.
Tasting Notes
Pale yellow with green reflections. The nose is expressive and fruit-driven, showing ripe citrus and fresh herbal notes. On the palate, the wine is vibrant yet rounded, achieving a precise balance between alcohol, subtle sweetness, and bright acidity. The finish is clean, mineral, and gently persistent.
Winemaking
Harvested to retain aromatic intensity and balance. Fermented at low temperatures to preserve freshness and primary fruit expression.
Food Pairing
A natural pairing for delicate fish dishes, seafood, and fresh goat’s cheese.
Intro
Andreis is a Dalmatian red inspired by the area around Fortress Andreis, made from a blend of 75% Babić and 25% Plavac Mali. The wine reflects the coastal climate and limestone-rich soils typical of the region.
Tasting Notes
Aromas of dark cherry, blackberry, and dried herbs lead the nose. The palate is savoury and structured, with firm yet balanced tannins, fresh acidity, and a distinct saline note on the finish.
Winemaking
The Babić undergoes 4–6 days of skin maceration, while a small portion of Plavac Mali is directly pressed. Around 40% of the wine ages in used 500-litre oak barrels, with the remainder in fibreglass tanks. The wine is blended and bottled unfiltered, with minimal sulphur.
Food Pairing
Pairs well with grilled meats, cured meats, tomato-based dishes, and robust Mediterranean flavours.
Intro
Barbba is a distinctive Dalmatian field-style blend from Vinas Mora, combining 80% red varieties (Plavina, Lasin) and 20% white varieties (Debit, Maraština). The grapes come from the Šibenik hinterland and the Promina region, where limestone and red clay soils shape the wine’s freshness and mineral character.
Tasting Notes
Light in colour and vibrant in expression, Barbba shows aromas of red cherry, wild strawberry, and subtle herbal notes. The palate is fresh and lively, with crisp acidity, very gentle tannins, and a clean, refreshing finish.
Winemaking
The grapes undergo very short skin contact (less than one afternoon). Fermentation takes place naturally in open 1,000-litre vessels. Part of the mass is macerated, while another part is directly pressed. The wine is aged in inert vessels, bottled unfiltered, with a very small addition of sulphur before bottling.
Food Pairing
Ideal slightly chilled. Pairs well with grilled vegetables, light pasta dishes, seafood, charcuterie, and Mediterranean cuisine.
Intro
Kaamen II is a more concentrated expression of 100% Babić, sourced from selected hillside vineyards in the Primošten area. It reflects greater depth and structure while remaining faithful to Vinas Mora’s low-intervention philosophy. The name Kaamen (“stone”) reflects both the terroir and the demanding manual work required in these vineyards.
Tasting Notes
Darker red fruit aromas, including sour cherry and plum, are layered with earthy and savoury notes. The palate shows more structure than Kaamen, with firm tannins, balanced acidity, and a long, mineral finish.
Winemaking
The grapes ferment spontaneously with native yeasts, with around 5 days of skin contact in open casks. Part of the wine is aged in used 500-litre oak barrels, with the remainder in inert vessels. Bottled unfined and unfiltered, with minimal sulphur.
Food Pairing
Well suited to grilled or roasted meats, richer vegetable dishes, and mature cheeses.
Intro
Kaamen III is the most concentrated and intense wine in the Kaamen series, made from 100% Babić and produced in very limited quantities. It represents the most serious and structured interpretation of the variety from Vinas Mora. The name Kaamen (“stone”) reflects both the terroir and the demanding manual work required in these vineyards.
Tasting Notes
Deep and expressive, with aromas of black cherry, dark berries, and earthy undertones. The palate is textured and powerful, supported by vibrant acidity and a pronounced mineral, saline character that carries through to a long finish.
Winemaking
After spontaneous fermentation, Kaamen III ages in oak barrels for approximately 12 months. The wine is bottled unfined and unfiltered, preserving its natural structure and character.
Food Pairing
Best enjoyed with grilled red meats, game, slow-cooked dishes, and aged cheeses.
Intro
Kaamen is Vinas Mora’s pure expression of 100% Babić, sourced from bush vines growing on the rocky, limestone-dominated slopes of the Primošten area. The name Kaamen (“stone”) reflects both the terroir and the demanding manual work required in these vineyards.
Tasting Notes
Bright red fruit aromas of cherry and strawberry are complemented by herbal and mineral notes. The palate is fresh and balanced, with lively acidity, fine tannins, and a savoury, saline finish.
Winemaking
Fermentation takes place spontaneously in open 1,000-litre vessels, with approximately 4 days of skin contact. About 25% of the wine ages in used 500-litre oak barrels, while the rest matures in inert tanks. Bottled unfined and unfiltered, with very low sulphur.
Food Pairing
Excellent with grilled seafood, poultry, charcuterie, vegetable dishes, and light Mediterranean cuisine.
Manka 2023 is a deeply personal, limited-edition skin-contact white wine made from the historic Alba grape produced as a special collaboration between Pivnica Čajkov and Solo Spirits. A rare expression of old, organically farmed vines rooted in volcanic soils, this wine is a unique interpretation of the estate’s Queen Mom, created in an extremely small quantity of just 260 bottles. Bold, soulful, and uncompromising, Manka is a tribute to memory, tradition, and the preservation of nearly forgotten local vineyards.
Tasting Notes
Earthy and expressive, with layered aromas of warm spice, cold rocks, and subtle herbal tones. The palate is structured and tactile, showing present but refined tannins, balanced by tangy notes of peach tea and mouthwatering acidity. Powerful yet precise, with a long, savoury finish that rewards slow contemplation.
Winemaking
Hand-harvested at the end of September into small crates to preserve fruit integrity. Grapes were gently destemmed and crushed, then macerated on skins for 2–3 weeks in open-top vats with minimal punchdowns to avoid over-extraction. The wine was aged slowly in oak barrels for 18 months, until April 2025. Bottled unfined and unfiltered.
Food Pairing
A natural match for rich, fatty dishes such as oven- or ember-roasted goose with artisanal sourdough and pickles. Also excellent with slow-roasted meats, fermented vegetables, mushroom-driven cuisine, or other deeply savoury dishes that complement the wine’s firm tannins and sappy finish.
Chardonnay Origine is an elegant orange wine from Domaine tetta in Niimi, Okayama. Made primarily from Chardonnay (95%) with small amounts of Chenin Blanc, Koshu, Sémillon, Auxerrois, and Pinot Blanc, it expresses both innovation and respect for tradition. This dry, medium-bodied wine is fermented with wild yeast, lightly filtered, and crafted with minimal sulphite addition, highlighting the purity of fruit and the character of the limestone-rich terroir.
Tasting Notes
Complex and inviting, with aromas of ripe lemon, baked apple, white flowers, amaretto, bread dough, and a delicate botanical note reminiscent of gin. The palate is intense and well-structured, balancing bright acidity with fine minerality. The finish is medium-long, showing layers of caramel and dried fruit. Decanting is recommended to bring out its depth. Excellent now but also promising for ageing.
Winemaking
The grapes were harvested from early to mid-October from 4–12-year-old vines planted on southwest-facing slopes of a limestone karst plateau at 400 metres altitude. The five additional varieties—grown experimentally in the same vineyard—were harvested and vinified together with the Chardonnay. After destemming, the grapes were macerated on the skins for 25 days in stainless steel tanks, with punch-downs three times daily. Following a gentle basket pressing, the wine was aged in French oak barrels for nine and a half months, then rested for around five months before release.
Food Pairing
Grilled eggplant with sweet miso, Japanese omelette with dashi, sushi, baba ganoush, salted fried ginkgo nuts, grilled eel with soy glaze, deep-fried tofu and vegetables in oyster sauce, or miso-marinated grilled white fish.
Cheers 2023 is a refreshing, naturally made white wine by Takahiro Suzuki, crafted at Fattoria AL FIORE using Steuben and Neo Muscat grapes from Yamagata. Light, dry, and aromatic, this wine captures the purity of its fruit and the playful spirit behind Suzuki’s winemaking.
Tasting Notes
Bright and expressive, with aromas of flint, iyokan (Japanese citrus), grapefruit, elderflower, apple, and bread dough. On the palate, it opens with crisp citrus and gentle apple sweetness balanced by lively acidity. The finish brings subtle savouriness and the delicate sweetness of iyokan, leaving a clean, refreshing impression.
Winemaking
Made from 71% Steuben and 29% Neo Muscat grown in Nanyo, Yamagata. The 2023 vintage saw steady sunshine, minimal rainfall, and healthy yields. Steuben, an American variety known for high sugar and low acidity, was directly pressed and slowly fermented as Blanc de Noirs in resin tanks. Neo Muscat, a Japanese-developed variety descended from Muscat of Alexandria, was destemmed, crushed, pressed, and matured for three months in resin tanks. A small amount of Neo Muscat was later blended in to enhance fruit expression. The wine was bottled unfiltered, without sulphites, preserving its natural freshness and light texture.
Food Pairing
Scallop carpaccio, karaage, gyoza, takoyaki, arugula and prosciutto salad, yakitori, Indian curry, or tonkotsu and shio ramen.
Cheek 2023 is a lively, unfiltered orange wine made from Delaware grapes grown in Yamagata and vinified at Fattoria AL FIORE in by emerging winemaker Takahiro Suzuki. With its playful, natural energy and bright acidity, this dry, light-bodied wine perfectly reflects Suzuki’s youthful spirit and his vision to bring new life to his home region of Ibaraki through wine.
Tasting Notes
Funky and expressive, with pronounced aromas of flint, Japanese mandarin, lily, and pineapple. The palate is zesty and vibrant, showing notes of grapefruit and crisp, refreshing acidity. Enjoy its evolution over time – start chilled, then let it warm slightly to reveal increasing fruitiness and depth across the first few days after opening.
Winemaking
Crafted from Delaware grapes grown by Mr. Saito in Takahata, Yamagata. The 2023 season brought little rainfall and abundant sunshine, producing a healthy crop with high sugar and lower acidity. Grapes were harvested, destemmed, and crushed, then left on the skins for five days before pressing. The wine aged for two months in old oak barrels and was bottled without filtration, sulphites, or additives.
Food Pairing
Simmered chicken and shiitake mushrooms, Agedashi Tofu, simmered aubergine and okra in dashi broth, oden, grilled vegetables, or hummus.
Ripasso NV is a distinctive red from Domaine Hide in Yamanashi, one of Japan’s leading wine regions. Crafted using the traditional Italian Ripasso method, it combines Cabernet Sauvignon with Japan’s native Muscat Bailey A to create a wine of depth, warmth, and elegance. The result is a layered expression where Japanese craftsmanship meets Italian tradition.
The artwork on the label comes from the Hirameki series by Hyogo-born artist Mino Yamamoto, who created the piece after tasting Ripasso NV, capturing the wine’s expressive and layered character.
Tasting Notes
Aromas of gypsophila, cloves, and tree bark blend with blackberries, raisins, and prunes. On the palate, sweet notes of shade-dried grapes and clove emerge, balanced by firm yet refined tannins. The finish is long and smooth, with hints of tobacco and gentle maturity adding complexity.
Winemaking
The Ripasso method, originating in Italy’s Veneto region, involves re-fermenting red wine with the pomace of Amarone – wine made from shade-dried grapes. This technique enriches the wine with deeper fruit concentration, softer tannins, and floral complexity.
For Ripasso NV, Domaine Hide used Cabernet Sauvignon and Muscat Bailey A. The Cabernet Sauvignon underwent an extended maceration of 3–6 months and aged up to 33 months in barrel before being re-fermented with Amarone pomace made from shade-dried Muscat Bailey A. Grapes were sourced from Akeno (Cabernet Sauvignon, harvested in October 2019 and 2020) and Minami-Alps (Muscat Bailey A, harvested in August 2022), both in Yamanashi Prefecture.
Food Pairing
Sautéed onions, Wagyu beef steak, game, beef bourguignon, broiled sea eel, roast lamb, and sautéed mushrooms.
Koshu Tsubo Orange 2023 is a distinctive expression of Japan’s native white grape, Koshu. Made using carbonic maceration and aged in both ceramic jars and tanks, it reflects Domaine Hide’s dedication to craftsmanship and natural winemaking. The name “Tsubo” refers to the Kyoto-made ceramic jars specially designed for this wine, which add texture and minerality to its character.
Tasting Notes
Apricot, lily, and orange lead the aroma, followed by gentle hints of clove and almond. Reminds of orange wines from Georgia or northern Italy. On the palate, it is light and floral, with flavours similar to citrus-infused tea and a subtle minerality from the ceramic jars. It carries the pleasant bitterness typical of Koshu and soft tannins from the grape skins. Best enjoyed within a few hours of opening to capture its freshness.
Winemaking
Koshu is Japan’s oldest grape variety, with over 1,000 years of history and European ancestry brought to Japan via the Silk Road. Today, it is mainly cultivated in Yamanashi Prefecture and is known for its reddish-purple skin and abundant juice. Domaine Hide, once focused on red varieties, was drawn to the beauty of Koshu and now grows 40 acres of it.
After fermenting Koshu grapes with the carbonic maceration method, the wine was pressed and aged equally in ceramic jars and tanks before blending. The jars were developed in collaboration with Kashogama, a Kyoto pottery led by fourth-generation craftsman Kasho Morioka. These are Japan’s first ceramic vessels made specifically for aging wine. Unlike amphorae, they are uncoated inside, allowing the clay’s natural qualities to influence the wine and create its unique flavour.
Food Pairing
Houtou hot pot, salt-grilled mackerel, miso-marinated salmon, sansho-grilled chicken, or tempura (maitake mushrooms, shrimp, lotus root). Also pairs well with shio-koji pickled vegetables, nukazuke, Shaoxing-steamed shrimp, tapenade, spicy tahini noodles, or achaar.