Domaine de la Mordoree' Tavel Rose' $24: 60% Grenache, 20% Syrah, 10% Cinsault, 10% Clairette Steady pink, brilliant and limpid color. Very complex nose with flowers, red and white fruits aromas. Round, full bodied with a long lasting aniseed and fruity finish.  Food pairing: cold meat and delicatessen, poultry, white meats, grilled meats, fried fish, fish soup, pastas, pizzas and all Asian  ent as an aperitif and pairs well with grilled fish and Asian food.
Picpoul de Pint Hughes Beaulieu, Languedoc $8: Vinification: Skin maceration for a few hours, pneumatic draining and pressing, double cold decanting, temperature controlled fermentation. 100% Picpoul, aka Folle Blanche. Pale yellow color with green tints. Fresh and fine aromas  of grapefruit and exotic fruit. Lime flavors, with typical focusing acidity, are hallmarks of Picpoul. Our best value, this wine impresses novices and hardened geeks equally. Known as “the Muscadet of the South” in France, this is to the Mediterranean coast of France what Albariño is to northwest Spain…the default wine for fresh shellfish & seafood.
Croix Senaillet Macon Davaye $16: Produced from 5 different parcels of vines planted on clay and limestone based soils.
Careful vinification. Minimal intervention in the vinification process. Modern equipment (pneumatic press, thermo-regulated tanks). Each parcel is harvested at full maturity. Destemming, slow press, slow fermentation, malolactic fermentation, aging on the lees.
Unoaked Chardonnay. Fresh and fruity wine. White fruit and floral aromas. Fresh, strong and rich in the mouth. Honey, acacia and peach flavors.

Domaine Grand Veneur Cotes du Rhone Rouge, Reserve $12: 70% Grenache, 20% Syrah, 10% Cinsault Vinification: destemming and crushing. Temperature controlled fermentation at 30°C. Vatting for 10 to 12 days. Purple-tinged garnet color. Aromas of fresh berries (wild raspberry, blackcurrant, blackberry) and spices. The palate is full-flavored, with silky-smooth tannins. The finish offers notes of licorice and pepper.

 Clos de Sixre, Lirac Rouge $24: The vineyard is located on slopes and plateaux. The soil is made of clay and sand, covered with pebble. Yield: 30 Hl / hectare 18 days of vatting with pigeages.
50 % Grenache, 35 % Syrah, 15 % Mourvèdre An intense red garnet color. On the nose, aromas of red and black ripe fruit (kirsch and wild blackberry). The mouth is full, with aromas of blackcurrant liqueur and spice. Tannins are both harmonious and elegant thanks to the fleshiness of the wine. Hints of licorice and vanilla on the finish, which gives the wine length and complexity.

"Tannic and rustic, but still outstanding. It reveals a style similar to its 2007 counterpart. Itshould evolve nicely for 5-7 years. " - Wine Advocate (June 09), 90 pts

Chateau Sainte Colombe 2005 $18: Made from 70% Merlot, 20% Cabernet Franc, 10% Cabernet Sauvignon.
Alcoholic fermentation triggered by indigenous yeast in temperature controlled cement vats. The wine has stayed on the skins for 4 weeks. Malolactic fermentation in barrel.
Aged for 15 months in oak barrels with racking every 3 months.

"Blend of 70 percent merlot and the rest cabernet franc, woodsy spice notes dominating its cherry and berry fruit. The texture is velvety, and soft tannins restore harmony for a delicious finish. "
"Gérard Perse, owner of Chateau Pavie, whose wines sell for hundreds of dollars a bottle, also owns Chateau Sainte Colombe, where he produces a merlot-based wine that chimes the cash register in the low two-digits."
- Washington Post (Feb. 09)

"One of the least expensive wines from Gerard Perse’s three Cotes de Castillon estates, the 2005 Ste-Colombe is unquestionably the softest and most immediately accessible. Its dark ruby color is followed by a concoction of ripe, sweet black currant and cherry fruit, incense, spring flowers, and spice. Drink this richly fruity 2005 over the next 4-5 years."- Wine Advocate (April 2008)