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Gizella Pince in the Tokaj Wine Region produces refined, terroir-driven wines shaped by volcanic dacite-andesite soils. Signature offerings include The Gizella dry blend and the award-winning Gizella Aszú 2019, a Best in Show Decanter World Wine Awards winner with four platinum medals. Under winemaker László Szilágyi the estate balances sustainable, low-intervention viticulture and single-vineyard bottlings from historic plots like Szil-völgy. Tastings reveal bright citrus, saline minerality, honeyed apricot and honeysuckle aromas, with textured sweetness and long saline finishes; guided flights and limited-release verticals make Gizella Pince a compelling destination for collectors and discerning Tokaj wine tastings. < Back Details Gizella Pince WINERY SUMMARY Gizella Pince opens with an immediate sense of place: sun on volcanic slopes, the scent of orange blossom in early autumn, and cellar air warmed by centuries of Tokaj winemaking. Gizella Pince sits within the Tokaj Wine Region and makes wines that read the land—Furmint, Hárslevelű and Yellow Muscatel trained across 19–20 hectares and 12 distinct vineyards. If you search for an authentic Tokaj wine tasting that pairs scholarship with hospitality, Gizella Pince answers with allocated bottles, single-vineyard expressions and the internationally recognized Gizella Aszú 2019. The winery’s story centers on László Szilágyi, who assumed ownership and winemaker duties in 2005 and named the estate for his grandmother, Gizella. Szilágyi trained as an agricultural economist before committing full-time to the cellar, and his approach emphasizes vineyard renewal, low yields and selective harvesting—methods that preserve botrytized fruit where appropriate and accentuate volcanic minerality. Gizella Pince follows sustainability measures aligned with agricultural environmental management programs; some plots still use horse cultivation to reduce soil compaction. The estate achieved notable international recognition when the Gizella Aszú 2019 earned Best in Show and four platinum medals at the Decanter World Wine Awards, a distinction that underpins the winery’s allocation strategy and collector focus. Tasting the portfolio offers a clear product journey from youthful, dry Furmint to concentrated Aszú. The Gizella, a dry estate blend of Furmint and Hárslevelű, is fermented with modern precision to capture citrus zest, saline minerality and a focused acid spine. The Szil-völgy single-vineyard Furmint channels historic terraced soils—documented as early as 1612—and shows green apple, chalky stone and long citrus finish after measured barrel aging. For sweet wine collectors, Gizella Aszú 2019 combines hand-selected botrytized berries with careful drying and extended ageing to reveal honeyed apricot, candied orange peel, and a saline, almost mineral finish that justified its Decanter Best in Show honours. The winery also produces late-harvest Yellow Muscatel (Sárgamuskotály) with perfumed florals and apricot confit, and a Hárslevelű Reserve that offers floral lift and silky mid-palate weight. Limited vertical Aszú releases and occasional single-vineyard bottlings are produced in small numbers and allocated to collectors; tasting these side-by-side illuminates vintage variation and cellar evolution. Visits are arranged to foreground terroir and craft. The tasting room provides a spacious, family-friendly atmosphere with large windows framing vineyard slopes, outdoor picnic areas for warmer months, and guided flights led by staff conversant in Tokaj’s technical vocabulary. Private tastings and collector appointments include allocated bottles and, when available, barrel or bottle-aged samples that emphasize textural details and botrytis character. The estate does not publish walk-in hours widely; many visits are appointment-based, so booking in advance is recommended, especially for vertical tastings or harvest participation opportunities. While the barrel program is understated rather than theatrical, the cellar’s cool, stone-lined spaces showcase the region’s traditional storage culture and the precision of the production team. Best times to visit are late spring through autumn, when vineyard work, flowering and harvest offer contrasting spectacles; winter visits focus on cellar tastings and verticals. Reservations are advised—email contact is available via laszlo.szilagyi@gizellapince.hu and the official site lists further details—because limited releases and private tours require advance arrangement. Typical tastings present a curated flight of dry and sweet wines; collector sessions and verticals are by appointment and often limited in availability. For travelers and collectors seeking a Tokaj experience that couples terroir literacy with award-winning wines, Gizella Pince delivers measured luxury rather than theatrical spectacle. Experience the textured sweetness of Gizella Aszú 2019, the volcanic mineral clarity of Szil-völgy Furmint, and the approachable precision of The Gizella dry blend—then secure a tasting reservation to taste rare releases and learn from winemaker László Szilágyi and his team. Plan ahead, request allocated bottlings, and let Gizella Pince reveal the volcanic signature of Tokaj in every glass. REQUEST BOOKING WINEMAKER ACCOLADES JOIN THE CLUB FEATURED GUIDES NEARBY WINERIES 00 Wines 1310 Spirit of the Country Distillery 1404 Manufacturing Distillery 1516 Brewing Company Distillery 2B Hemp Gin Distillery 50 West Vineyards 5020 Koudelka-Sturm Distillery A to Z Wineworks A. Batch Distillery A. Margaine A. Rafanelli Winery ANCAP Alcoholes CONTACT 3910 Tokaj, Dienes utca 78, Hungary https://www.gizellapince.hu +36202333212

Bruichladdich on the Isle of Islay is a terroir-driven single malt distillery producing both unpeated and peated expressions. Signature spirits include Bruichladdich Classic Laddie, Port Charlotte and the fiercely experimental Octomore. A pioneering B Corp and multiple Distillery of the Year recipient, Bruichladdich emphasizes Islay barley provenance, long fermentations and tall-necked pot stills to deliver saline, barley-forward spirits with smoke in measured doses. Visitors taste mineral-driven citrus, warm malt, sea spray and peat smoke in carefully curated flights—an education in place-driven Scotch delivered within a restored Victorian still house and appointment-only tasting program. < Back Details Bruichladdich WINERY SUMMARY Bruichladdich sits on the Rinns of Islay, and from the first step inside the original 1881 still house you feel the meeting of Old World craft and modern experimentation. Bruichladdich is located on the Isle of Islay and frames every tasting around provenance: water, soil and barley from nearby farms. Early-morning light slants across the yard and the faint breath of sea salt threads the still house air; that maritime seam and barley character show clearly in the distillery’s unpeated and peated single malts. Guests who search for an Islay distillery tour focused on terroir and technique will find Bruichladdich’s storytelling and sensory focus immediate and exacting, with tasting flights that contrast Classic Laddie against Port Charlotte and Octomore. The distillery’s revival in 2001 under Mark Reynier, Simon Coughlin and master distiller Jim McEwan reset its production philosophy toward barley-first expressions and wine-like attention to provenance. Bruichladdich’s production team maintains long yeast fermentations and uses tall, narrow-necked copper pot stills to shape a lighter, barley-forward spirit distinct from other Islay houses. Ownership transferred to Rémy Cointreau in 2012, but the site retained its experimental ethos and has since earned repeated industry recognition and multiple Distillery of the Year honors. Bruichladdich also became Europe’s first B Corp whisky distillery, reflecting measurable commitments to local sourcing, community stewardship and a progressive sustainability program. The product journey at Bruichladdich is explicit about origin and method. Bruichladdich Classic Laddie (no age statement) is an unpeated single malt that emphasizes malted barley, soft citrus, green apple and a saline finish—produced with long fermentation and matured in a variety of oak casks on Islay. Port Charlotte presents measured peat and maritime smoke layered over malt and coastal iodine; its vintages and expressions explore different cask finishes and smoke levels. Octomore remains one of the world’s most heavily peated single malts, an experimental series that pushes phenol levels and cask treatments to create explosive smoke profiles balanced by orchard fruit and spice. The distillery’s Islay Barley releases trace specific farms and barley strains through to bottling, and limited cask-strength and vintage releases are allocated and often available only through appointment purchases or membership allocations. All maturation, bottling and warehouse management take place on site, preserving traceability from field to bottle. Visitors experience production up close: appointment-only tastings and private tours provide behind-the-scenes access to the still house, mash tun, fermentation vessels and rickhouses where casks rest against stone and timber. The restored Victorian architecture—cavity walls and gravity-assisted production flow—creates dramatic sightlines, while a modern visitor centre presents tasting flights alongside curated educational displays. Outdoor picnic areas and views over the Rinns give guests a chance to taste with sea air; private blending sessions and cask-strength samplings are offered by arrangement for those seeking a deeper, hands-on encounter with whisky making. Best times to visit are late spring through early autumn when ferry schedules are more frequent and outdoor views are clearest; all tours and tasting flights are appointment-only via the official booking system. Standard tasting flights, private distillery tours and bespoke blending or cask-tasting sessions are available, though limited-release bottle sales and allocated expressions often require membership or direct enquiry. For travelers who prize craft, provenance and progressive sustainability, Bruichladdich on the Isle of Islay offers a rare combination of historical architecture, barley-focused production and experimental releases. Book an appointment to taste Classic Laddie, Port Charlotte and Octomore, tour the still house, and take home a cask-strength souvenir direct from Bruichladdich’s warehouses. REQUEST BOOKING WINEMAKER ACCOLADES JOIN THE CLUB FEATURED GUIDES NEARBY WINERIES 00 Wines 1310 Spirit of the Country Distillery 1404 Manufacturing Distillery 1516 Brewing Company Distillery 2B Hemp Gin Distillery 50 West Vineyards 5020 Koudelka-Sturm Distillery A to Z Wineworks A. Batch Distillery A. Margaine A. Rafanelli Winery ANCAP Alcoholes CONTACT Isle of Islay, Argyll, PA49 7UN bruichladdich.com +44 1496 850190

Weingut Scheiblhofer Distillery in Burgenland, Austria channels a family-owned, barrel-forward production style into its signature expressions: Big John and Legends. Known for rich, oak-driven character, Legends spends 16 months in new French barriques while Big John blends Zweigelt, Cabernet Sauvignon and Pinot Noir for ripe, black-fruit intensity. The estate’s production team emphasizes sustainable practices—no glyphosate—and a vast barrique program that underpins concentrated texture and spice. With accolades including Weingut des Jahres (2019) and Erich Scheiblhofer’s Winzer des Jahres (2021), the property delivers sensory depth: warm ripe berry, toasted oak, tobacco and mineral grip that invite slow discovery. < Back Details Weingut Scheiblhofer Distillery WINERY SUMMARY Weingut Scheiblhofer Distillery sits in Burgenland’s Neusiedlersee region and announces itself with the sensory language of sun-warmed fruit and oak spice. At the estate near Andau, the production team translates the Neusiedlersee terroir—warm summers, mineral gravel soils and lake-moderated nights—into concentrated, oak-influenced expressions. Visitors immediately sense the emphasis on barrel work: the warehouse air carries toasted cooperage, ripe red fruit perfume and the slow oxidation notes that come from long cask contact. Weingut Scheiblhofer Distillery uses these elements to craft structured, textured offerings that speak to provenance and wood maturation at scale while retaining artisanal touches.Built on a family operation founded in 1986 by Johann Scheiblhofer, Weingut Scheiblhofer Distillery today reflects a modern, disciplined production philosophy under the leadership of the Scheiblhofer family and a dedicated production team. The estate manages roughly 85 hectares of vines across Andreasberg and surrounding parcels, supporting a large-capacity program with about 100 tanks (each ~15,000 liters) and the largest number of barriques in Austria. The house earned regional and national recognition—Weingut des Jahres from the Burgenland Chamber of Agriculture in 2019 and Erich Scheiblhofer’s Winzer des Jahres honor in 2021—testimony to sustained quality and stylistic consistency. Sustainability is concrete here: glyphosate is avoided and the estate holds the Leitbetriebe Austria certification (2017) for social and operational standards, underscoring long-term stewardship and community investment.Scheiblhofer’s product journey is rooted in red-fruited blends and reserve bottlings that marry varietal ripeness with intensive oak aging. Legends, a flagship expression, is assembled from Cabernet Sauvignon and Merlot fruit from the Andreasberg site and is matured for 16 months in 100% new French barriques, producing a wine with concentrated blackcurrant, graphite, cigar-box spice and a tannic backbone built for cellaring. Big John, the brand that made the house famous, remains a blend of Zweigelt, Cabernet Sauvignon and Pinot Noir—generous, fruit-forward and framed by toasted oak and firm tannins. Other estate offerings such as the St. Laurent varietal and Chardonnay-driven releases showcase varietal clarity, each benefiting from the estate’s barrel program and meticulous cellar work. Limited reserve selections and allocated releases appear periodically, underscoring the estate’s balance between volume—approximately 1.5 million bottles annually—and curated, collectible bottlings.Experience at Weingut Scheiblhofer Distillery emphasizes the sensory arc from vine to barrel. While tasting-room specifics vary, the estate’s architecturally straightforward cellar spaces highlight massive tank banks and an expansive barrique warehouse rather than ornate tourist theatrics. Expect guided tastings that prioritize vertical comparisons and barrel-aged samples when available, with staff framing each pour against Andreasberg’s terroir and the house’s oak regimen. The large barrel holdings create opportunities for deeper barrel-room encounters and discussions about cooperage, toast levels and maturation timelines. Although formal tour hours and booking links are not published in the sources, visits are best planned ahead—the property runs significant commercial operations and organized experiences can require coordination.Essentially, plan visits in the spring through autumn harvest window to see vineyards and cellar activity; reserve tastings in advance when possible since the estate balances large-scale production with allocated releases. Private tastings or focused barrel sessions are likely available by request, especially for collectors seeking Legends or limited reserves. Transportation via car from regional hubs is typical as detailed transit or on-site parking information is not provided.Conclude your Burgenland itinerary with a deliberate stop at Weingut Scheiblhofer Distillery: the estate offers oak-centric, terroir-driven expressions—Big John and Legends chief among them—that reward attention, provenance, and time. Contact the production team or the estate website to inquire about allocated releases, private barrel conversations, and the windows when Legends and other reserve bottlings become available. REQUEST BOOKING WINEMAKER ACCOLADES JOIN THE CLUB FEATURED GUIDES NEARBY WINERIES 00 Wines 1310 Spirit of the Country Distillery 1404 Manufacturing Distillery 1516 Brewing Company Distillery 2B Hemp Gin Distillery 50 West Vineyards 5020 Koudelka-Sturm Distillery A to Z Wineworks A. Batch Distillery A. Margaine A. Rafanelli Winery ANCAP Alcoholes CONTACT Halbturnerstraße 1a, 7163 Andau, Austria https://www.scheiblhofer.at +4321762610600

Nelson Family Vineyards in Ukiah, Mendocino County produces estate-driven wines from 200 acres of planted vines. Production emphasizes estate Pinot Noir and Estate Cabernet Sauvignon alongside a curated picnic flight; notable for redwood-grove tastings, rustic event capacity and 70 years of family farming. The estate wines—Estate Pinot Noir, Estate Cabernet Sauvignon and the seasonal Picnic Flight—show cool-climate clarity, cherry and black-fruit layers, fine-grained tannins and 10–14 months barrel influence. Guests taste in an intimate room or under redwoods while overlooking rolling hills; private events, Harvest Host RV stays and personalized pours create a relaxed, terroir-forward experience designed for discerning travelers seeking authenticity and scenic calm. < Back Details Nelson Family Vineyards WINERY SUMMARY Nelson Family Vineyards sits on a sweeping 2,000-acre family ranch in Ukiah, Mendocino County, where morning fog gives way to sunlit hills and the vineyard rows that produce their Estate Pinot Noir and Estate Cabernet Sauvignon. Visitors arriving off Route 101 pass olive groves and pear blocks before reaching a tasting room that opens onto redwood-shaded picnic sites; the estate’s cool-climate vineyards—200 acres planted—shape wines with focused acidity, mineral lift and layered fruit. As a Mendocino County winery, Nelson Family Vineyards emphasizes terroir, estate-grown fruit and an approachable tasting rhythm that places the vineyard at the center of every bottle. The tasting room schedule (daily, 10:00am–5:00pm) and the picnic-friendly grounds make the property a destination for travelers who want both calm and craft in one visit. For three generations and more than 70 years the Nelson family has farmed this land, evolving from plums and sheep to a diversified agricultural estate that includes grapes, pears, olives, canola oil and Christmas trees. That long view informs the production philosophy at Nelson Family Vineyards: great wines begin in the vineyard. While the specific winemaker’s name is not published, the production team pursues small-lot harvests, careful sorting and gentle cellar work intended to preserve varietal character and Mendocino County expression. The estate does not advertise formal organic or biodynamic certification in available sources, but diversified plantings and preserved redwood groves signal a stewardship approach that supports soil health and biodiversity across the ranch. There are no major published medals or critic scores in the available records; instead, the vineyard’s recognition comes through guest reviews that praise personalized hospitality, picnic tastings and the property’s value as an event venue. Nelson Family Vineyards’ portfolio centers on two signature varietals drawn from estate blocks: Pinot Noir and Cabernet Sauvignon. Production tends toward classic vinification—hand-harvested fruit, whole-cluster sorting where appropriate, and aging in neutral to lightly toasted French oak for 10–14 months to temper fruit and add texture. The Estate Pinot Noir offers cool-climate red-cherry, cranberry, underbrush and a finish of crushed mineral; it is presented as an elegant, food-friendly wine that highlights bright acidity and fine tannins. The Estate Cabernet Sauvignon leans into black-fruit concentration—blackcurrant, cassis and cedar—supported by structured tannins and careful barrel aging that keeps fruit primary while adding subtle spice. When available, the cellar team offers a Picnic Flight that pairs measured pours of the Pinot and Cabernet with estate olive oil and picnic-accompaniment suggestions; limited library or vertical pours appear seasonally for visitors seeking depth and cellar context. While specific allocated or limited releases are not listed in the sources, visitors can inquire about small-batch lots and seasonal bottlings during a tasting. The tasting experience at Nelson Family Vineyards feels deliberately unhurried: a modest indoor tasting salon with views to the vineyards, an outdoor patio and redwood grove picnic sites where guests bring or assemble simple fare to enjoy with flights. The property hosts private events—indoor capacity roughly 150, outdoor up to 300—and offers Harvest Host RV overnight stays for members, making it a flexible choice for small weddings, retreats and busy travelers. The architecture is rustic and functional rather than showy, focusing attention on the landscape; cellar and barrel storage are oriented to support estate fruit aging, and on-site production reflects a farm-to-bottle ethic. Best times to visit are weekday mornings or late afternoons when tastings are most intimate; the tasting room is open daily 10:00am–5:00pm and walk-ins are commonly accommodated, though private events may limit availability on some dates. Guests who want extended experiences should call ahead or visit the official website to confirm hours and event schedules. Nelson Family Vineyards delivers a grounded Mendocino County wine-country experience that prioritizes estate provenance, thoughtful cellar work and a relaxed hospitality style; for travelers seeking scenic tastings, picnic flights and family-farmed wines, Nelson Family Vineyards invites reservations and walk-in visits to taste the estate’s clear, terroir-driven Pinot Noir and Cabernet Sauvignon. REQUEST BOOKING WINEMAKER ACCOLADES JOIN THE CLUB FEATURED GUIDES NEARBY WINERIES 00 Wines 1310 Spirit of the Country Distillery 1404 Manufacturing Distillery 1516 Brewing Company Distillery 2B Hemp Gin Distillery 50 West Vineyards 5020 Koudelka-Sturm Distillery A to Z Wineworks A. Batch Distillery A. Margaine A. Rafanelli Winery ANCAP Alcoholes CONTACT 550 Nelson Ranch Rd, Ukiah, CA 95482, USA https://www.nelsonfamilyvineyards.com +17074623755

Perched at 2,100 feet on Spring Mountain's summit, Pride Mountain Vineyards uniquely straddles Napa and Sonoma counties, where winemaker Sally Johnson crafts ultra-premium Cabernet Sauvignon and Chardonnay from 50 distinct vineyard blocks across diverse mountain terroir. < Back Napa Valley Pride Mountain Vineyards WINERY SUMMARY At 2,100 feet elevation on Spring Mountain's summit, Pride Mountain Vineyards commands one of California's most distinctive positions, straddling both Napa and Sonoma counties. This unique mountain terroir, combined with 240 acres of pristine vineyard blocks, creates wines that capture the essence of high-altitude viticulture in Napa Valley's most exclusive mountain appellation. Founded on the historic Spring Mountain site, Pride Mountain Vineyards has evolved into a benchmark producer under winemaker Sally Johnson's expert guidance. Johnson's philosophy centers on expressing the diverse terroir found across the estate's 86 planted acres, divided into 50 distinct vineyard blocks corresponding to six different soil types. This meticulous approach to site-specific winemaking allows each varietal to showcase the mountain's unique characteristics, from the cooling fog influence to the extended growing season that defines mountain viticulture. The winery's portfolio showcases premium Cabernet Sauvignon, Merlot, and Chardonnay, with flagship wines that consistently earn critical acclaim for their mountain intensity and elegant structure. Johnson's winemaking combines traditional techniques with innovative practices, utilizing the natural advantages of above-the-fog positioning and cool mountain temperatures. The extended growing season allows for optimal phenolic development, resulting in wines with remarkable concentration and age-worthy tannin structure. Pride Mountain's limited production ensures each bottle represents the pinnacle of mountain winemaking, with wines positioned in the ultra-premium category reflecting their exceptional terroir and meticulous craftsmanship. Visiting Pride Mountain Vineyards offers an exclusive mountain experience requiring advance appointments. The winery's elevated position provides breathtaking views across both Napa and Sonoma valleys, while tastings showcase the distinctive character imparted by high-altitude viticulture. The intimate setting allows guests to experience firsthand how elevation, aspect, and diverse soils contribute to the complexity found in each wine. Tours reveal the challenges and rewards of mountain winemaking, from the logistics of farming steep slopes to the benefits of natural temperature moderation. For wine enthusiasts seeking authentic mountain terroir expression, Pride Mountain Vineyards represents California's high-altitude winemaking at its finest. Contact the winery directly to arrange your exclusive mountain tasting experience and discover why elevation makes all the difference. REQUEST BOOKING WINEMAKER Sally Johnson ACCOLADES (2025) Pearl 4 Star Prestige JOIN THE CLUB FEATURED GUIDES NEARBY WINERIES 00 Wines 1310 Spirit of the Country Distillery 1404 Manufacturing Distillery 1516 Brewing Company Distillery 2B Hemp Gin Distillery 50 West Vineyards 5020 Koudelka-Sturm Distillery A to Z Wineworks A. Batch Distillery A. Margaine A. Rafanelli Winery ANCAP Alcoholes CONTACT 4026 Spring Mountain Rd, St Helena, CA 94574, United States https://www.pridewines.com +17079634949

Diemersdal Wine Estate in Durbanville Valley, Cape Town, produces estate-grown, cool-climate wines that emphasize purity and site expression. Signature releases include Matys Sauvignon Blanc, Matys Barrel Selection Cabernet and the Single Vineyard Sauvignon Blanc, all drawn from 180 hectares of estate vineyards on Dorstberg slopes. Six generations of the Louw family (on the land since 1698; family ownership since 1885) combine traditional viticulture with modern cellar work under winemaker Thys Louw. The tasting experience pairs crisp, mineral-driven Sauvignon Blancs and structured Bordeaux-style reds with cheese plates and tapas, offering vivid saline acidity, citrus lift and fine-grained tannins that reflect Durbanville’s granite, shale and sandstone soils. < Back Details Diemersdal Wine Estate WINERY SUMMARY Diemersdal Wine Estate sits in Durbanville Valley, Cape Town, where cool ocean breezes and the Benguela Current slow ripening and preserve bright acidity. Walk the Dorstberg slopes here and you’ll sense why the estate’s 180 hectares of vineyard (340 hectares for the broader farm) yield wines with taut minerality and lifted aromatics. The first sip of a Matys Sauvignon Blanc or a Single Vineyard bottling maps the place: citrus peel, wet stone, and saline verve; a barrel selection Cabernet rounds to dark fruit, graphite and persistent tannin. Diemersdal Wine Estate places terroir front and center, offering a sensory portrait of Durbanville’s cool Mediterranean climate framed by Table Mountain vistas. The estate’s lineage is visible in every detail. Land was first granted in 1698 and the Louw family has stewarded Diemersdal since 1885; today sixth-generation winemaker Thys Louw leads the cellar team. Diemersdal Wine Estate follows an estate-focused production philosophy: 100% estate-grown fruit, meticulous canopy management and selective harvesting to protect acidity and varietal clarity. Fermentation and aging choices range from unoaked Sauvignon Blanc expressions to barrel-aged Matys and Private Cellar releases, offering both freshness and ageworthy structure. While specific competition medals are not listed in available sources, the estate’s wines have earned international recognition and consistent praise from visitors and trade alike. The Private Cellar Club grants members access to older vintages and limited allocations, underscoring the estate’s commitment to cellar aging and allocation management. The product journey at Diemersdal Wine Estate is deliberate. Matys Sauvignon Blanc is a signature: estate-grown fruit harvested for brisk acidity and aromatic intensity, presented in a bright, citrus-driven style with green fig and wet-stone notes. The Single Vineyard Sauvignon Blanc isolates site specificity from a chosen block on the Dorstberg slope, delivering concentrated fruit, mineral tension and layered herbaceous complexity. The Globe and Matys ranges demonstrate the estate’s stylistic breadth. On the red side, Matys Barrel Selection Cabernet undergoes barrel aging to develop structure—expect cassis, tobacco leaf and firm, polished tannins. Granger Bay Pinotage and the Cape Blend show varietal diversity, reflecting blended philosophy that values varietal purity and terroir nuance. The Tongai Sommelier Series Chardonnay provides a textural, palate-focused expression, while limited Private Cellar bottlings reward cellar time for collectors seeking older vintages. Allocation releases and club access mean some wines are available only through the estate or membership channels, so planning ahead is essential for allocated bottlings. Visitors find tasting experiences that balance casual hospitality with focused wine education. Diemersdal Wine Estate’s tasting room and outdoor areas accommodate relaxed flights paired with cheese platters and tapas; guests often describe the estate as an ideal lunch stop en route through the Cape Winelands. The architecture integrates working farm elements and classic Cape lines, with vineyard views toward Table Mountain and the Dorstberg ridge. Private cellar tastings and club-only verticals are available by request through the estate team, and the Private Cellar Club provides members with special releases and older vintages for vertical tasting opportunities. Best times to visit are spring through late autumn when vineyard growth and harvest activity offer visual drama; Cape Town’s shoulder seasons also deliver cooler tasting conditions and clearer views of Table Mountain. While online booking links and fixed tasting fees were not listed in available sources, Diemersdal Wine Estate recommends reserving tastings and special experiences in advance—especially for Private Cellar access or group bookings—to ensure availability during busy weekends and harvest periods. Plan a visit to Diemersdal Wine Estate to experience Durbanville terroir through wines that emphasize acidity, minerality and site clarity. Reserve ahead for cellar-access tastings, request Private Cellar tastings if you seek older vintages, and bring curiosity: the Louw family’s multigenerational stewardship, Thys Louw’s guidance in the cellar, and the estate’s cool-climate vineyard sites combine to reward both casual visitors and serious collectors. Book a tasting, join the Private Cellar Club, and taste how Diemersdal translates Cape history and place into focused, age-worthy wines. REQUEST BOOKING WINEMAKER ACCOLADES JOIN THE CLUB FEATURED GUIDES NEARBY WINERIES 00 Wines 1310 Spirit of the Country Distillery 1404 Manufacturing Distillery 1516 Brewing Company Distillery 2B Hemp Gin Distillery 50 West Vineyards 5020 Koudelka-Sturm Distillery A to Z Wineworks A. Batch Distillery A. Margaine A. Rafanelli Winery ANCAP Alcoholes CONTACT Koeberg Road, Durbanville, Cape Town, 7550, South Africa https://www.diemersdal.co.za +27219763361

Viña Edén in Pueblo Edén, Maldonado produces minimal-intervention, terroir-driven wines from rocky sierras near the Atlantic. Signature bottles include Méthode Champenoise 3D – Sur Lies, Merlot Gran Reserva 1×1 (2020) and Tannat Reserva (2022). The estate emphasizes sustainable practices, concrete-fermented lots and careful oak maturation to reveal mineral clarity and structured depth. Tastings begin from $19 for a guided cellar visit, with bar tastings at about $42 and premium bottles like the Merlot Gran Reserva listed at $124. Guests encounter panoramic valley dining, electric-vehicle vineyard tours and private flights that pair food and wine for a sensory introduction to Uruguay’s evolving wine country. < Back Details Viña Edén WINERY SUMMARY Viña Edén sits in Pueblo Edén, Maldonado, where rocky sierras and a cooling Atlantic influence shape vivid, mineral-driven wines. Step from Ruta 12 onto gravel tracks and the first impressions are carved stone walls, wind-brushed vines and a modern tasting room that frames the valley. Viña Edén’s wines express that place: TannatReserva (2022) shows dense fruit and structure, the Méthode Champenoise 3D – Sur Lies delivers leesy texture and saline lift, and the Merlot Gran Reserva 1×1 (2020) reveals oak-aged depth. These wines and the estate’s tasting programs put wine tasting in Pueblo Edén on par with coastal destinations, with guided visits and curated tastings available via the estate shop and reservation portal. The winemaking team at Viña Edén favors minimal intervention and sustainability, marrying contemporary technology with hands-on cellar craft. The property covers 246 hectares within the Pueblo Edén appellation, where rocky, mineral soils and diurnal temperature swings give grapes notable acidity and intensity. Fermentation regimes include concrete tanks for freshness and selective barrel ageing for structure; Méthode Champenoise production underscores the cellar’s technical capability. While specific awards and critic scores are not listed in available sources, Viña Edén has differentiated itself regionally through its modern facilities, consistent portfolio and immersive visitor experiences. The production philosophy emphasizes terroir expression and restrained use of oak to highlight varietal identity—particularly Uruguay’s flagship Tannat—guided by the estate’s experienced production team. The product journey at Viña Edén moves from vineyard to bottle with visible decisions at every stage. The Méthode Champenoise 3D – Sur Lies is bottle-fermented and aged on lees to build fine mousse and textural complexity, a sparkling that suits coastal dining and shellfish pairings. The Merlot Gran Reserva 1×1 (2020) is an estate Merlot subjected to extended oak maturation, producing a dense, dark-fruit core balanced by integrated spice and polished tannins; it sits at the top of the paid tasting and retail list. Tannat Reserva (2022) captures the varietal’s naturally firm tannic profile, softened through precise cellar work and oak management to yield black-fruit concentration and mineral backbone. Experimental bottlings such as Cerro Negro Open Barrel (2021) and Cerro Negro Gran Reserva (2018) show the estate’s willingness to explore open-top fermentation and barrel selection. The Chardonnay and summer-oriented Pueblo Edén Verano rounds expand the portfolio, with concrete and stainless steel techniques used to maintain freshness in white wines. Limited releases and curated mixed cases are offered through the online shop for collectors and travelers wanting allocated bottles. Visitors experience Viña Edén through a spectrum of tours and tastings tailored to interests and time. Guided cellar visits and bar tastings start at approximately $19–$42, while more comprehensive tastings and private sessions—sometimes hosted with the winemaking team in a room overlooking the vines—are available by appointment. The estate operates a modern tasting room and restaurant with panoramic valley views where five-course tasting menus and traditional Uruguayan asados are paired to estate wines. Vineyard exploration can be done by electric vehicle, a comfortable way to take in the rocky slopes and microclimates without strenuous walking. Architecture blends contemporary lines with materials that echo the local landscape, creating open-air terraces and intimate indoor spaces that frame the terroir. Best times to visit are midday through late afternoon when the restaurant and tasting room are open; current hours list the estate open Monday, Tuesday, Friday, Saturday and Sunday from 12:00–17:00, and reservations are recommended. Bookings and experience options are available through the estate website and tienda portal; walk-in availability is unclear and appointment-only experiences can be limited during weekends and holidays. Expect guided tours from $19, vineyard tours around $33, bar tastings at $42 and premium bottle experiences for higher-priced reserve wines. For travelers drawn to coastal terroir, modern winemaking craft and a relaxed yet refined hospitality rhythm, Viña Edén offers an accessible gateway into Uruguay’s wine country. Reserve a tasting, schedule a vineyard tour or order a curated case through the Viña Edén website to experience Pueblo Edén’s rocky soils, Atlantic influence and the tactile wines that arise from them. REQUEST BOOKING WINEMAKER ACCOLADES JOIN THE CLUB FEATURED GUIDES NEARBY WINERIES 00 Wines 1310 Spirit of the Country Distillery 1404 Manufacturing Distillery 1516 Brewing Company Distillery 2B Hemp Gin Distillery 50 West Vineyards 5020 Koudelka-Sturm Distillery A to Z Wineworks A. Batch Distillery A. Margaine A. Rafanelli Winery ANCAP Alcoholes CONTACT Ruta 12 Km 26, Pueblo Edén, Maldonado, Uruguay https://vinaeden.com/ +59892552300

Hentley Farm in the Barossa Valley is a single-estate winery producing terroir-driven Shiraz and classic varietals. Precision viticulture across 39 hectares yields signature wines such as The Beauty, The Beast and the reserve Clos Otto Shiraz. Recognized among Australia’s most awarded vineyards, Hentley Farm emphasizes basket-pressing for softness, careful block-by-block harvests, and sustainable land care. Tastings unfold with layered black-fruit, pepper and earthy mineral notes, while the restaurant elevates pairings to a full-sensory meal. Expect structured, age-worthy wines and limited allocation releases that reward collectors and curious travelers seeking an authentic Barossa wine tasting experience. < Back Details Hentley Farm WINERY SUMMARY Hentley Farm in the Barossa Valley opens with a clear sense of place: broad slopes, shifting soils and cool elevations between 300 and 420 metres that shape wines of density and finesse. As a single-estate producer focused on Shiraz, Grenache, Cabernet and Viognier, Hentley Farm draws visitors who want direct encounters with terroir-driven wines and thoughtful cellar practices. Walks through vineyard rows reveal red clay loam, shattered limestone and salt-and-pepper siltstone—each soil lending distinct structure to the 39 hectares of vines. The estate’s proximity to Greenock Creek and its western Barossa location give the wines a lifted acidity and mineral backbone that balance plush fruit. Founded in 1997 by Keith and Alison Hentschke, Hentley Farm grew from a clear agricultural and marketing pedigree: Keith studied Agricultural Science and Wine Marketing at Roseworthy College and won the Gramp Hardy Smith Memorial Prize. That technical foundation informs the production philosophy today. The winemaking team evaluates blocks and sub-rows at harvest, harvesting for peak ripeness and pressing red varieties via basket press to preserve texture and refined tannin. Hentley Farm is frequently cited among Australia’s most awarded vineyards, a reputation earned through consistent, site-expressive vintages rather than marketing flourishes. Sustainability and soil stewardship are central—vineyard decisions reflect long-term health of the estate rather than short-term yield maximization. The product journey at Hentley Farm is deliberate and legible. Signature wines include The Beauty and The Beast, contrasting expressions that demonstrate terroir and winemaking intent—one emphasizing poise and lift, the other concentration and structural power. Clos Otto Shiraz is a reserve-style release made from the historic Otto Kasper block; fruit for this bottling is selected and managed for intensity, then matured with patient cellar management to reveal layered black fruits, spice and a lingering mineral finish. Across the range, basket-pressed Shiraz shows a softer mid-palate and polished tannins, while Grenache and Viognier offer fragrant lift and varietal clarity. Annual releases include limited allocation wines and reserve bottlings that collectors watch closely; tasting notes frequently cite black cherry, plum, pepper spice, dried herbs and limestone-driven salinity. Winemaking emphasizes small-lot fermentations and block-specific blending that keep provenance front and center—expect vertical tasting opportunities and occasional single-block releases when vintages warrant. Visiting Hentley Farm is as much about place as palate. The tasting room and restaurant sit within an estate-scale setting where architecture meets landscape: views sweep across vineyards with the cellar and barrel stores nearby for direct access during guided tastings. The restaurant—an integral part of the hospitality offering—pairs estate wines with seasonal menus to highlight texture, acid and oak integration. Tastings often include comparative flights that showcase The Beauty versus The Beast, and reserve tastings can include Clos Otto selections when available. While the winery’s design emphasizes warmth and material honesty, the experience is structured and museum-like when it comes to cellar knowledge: expect detailed explanations about soils, elevation, basket-pressing and maturation choices. Best times to visit are harvest months and the cooler shoulder seasons when vineyards show clear varietal character; bookings are recommended year-round, and reserve tastings or restaurant bookings may require advance reservations due to limited seating and allocation releases. Private cellar experiences, producer-led verticals and seasonal pairing menus are offered intermittently—check availability and request allocations in advance to secure the most exclusive visits. For collectors, culinary travelers and serious wine lovers, Hentley Farm delivers a focused Barossa conversation grounded in soil, elevation and craft. Experience Hentley Farm to taste how precise viticulture, basket-pressing and careful cellar aging translate into wines that are both expressive now and built for time. Reserve a tasting, inquire about limited releases, and plan to taste multiple vintages to appreciate the estate’s consistency and evolution. REQUEST BOOKING WINEMAKER ACCOLADES JOIN THE CLUB FEATURED GUIDES NEARBY WINERIES 00 Wines 1310 Spirit of the Country Distillery 1404 Manufacturing Distillery 1516 Brewing Company Distillery 2B Hemp Gin Distillery 50 West Vineyards 5020 Koudelka-Sturm Distillery A to Z Wineworks A. Batch Distillery A. Margaine A. Rafanelli Winery ANCAP Alcoholes CONTACT Corner Gerald Roberts Road and Jenke Road, Seppeltsfield, SA 5355, Australia https://www.hentleyfarm.com.au +61885628427

Brennan Vineyards in Comanche, Texas, is an estate boutique winery producing terroir-driven wines from 37 estate acres and trusted Texas growers. Founded in 2001 and planted beginning in 2002, the cellar—completed in 2005 with a 10,000-case capacity—focuses on estate Viognier, Syrah and Cabernet Sauvignon alongside Malbec and Tempranillo. Tastings take place by appointment in the Historic McCrary House (built 1879), where guests taste structured, mineral-driven wines that reflect sandy alluvial soils and warm days with cool nights. Expect curated flights, limited reserve releases and guided stories from the winemaker Todd Webster and the owners that connect provenance, vintage and place in every glass. < Back Details Brennan Vineyards WINERY SUMMARY Brennan Vineyards sits in Comanche County, Texas, where the Historic McCrary House tasting room (built 1879) frames the first sip of a story that begins in 2001. From the porch beside Indian Creek you can feel the contrast between warm Texas afternoons and the cool nights that help vine-ripened Viognier and Syrah retain brightness and structure; Brennan Vineyards places that contrast at the center of its estate-driven approach. The estate comprises three vineyards—Comanche (9 acres), Newburg (21 acres) and Blue (7 acres)—planted beginning in 2002 and managed to express sandy alluvial soils and rocky subsoils. The winery facility, completed in 2005, supports a 10,000-case production capacity and modern cellar equipment used to craft both single-vineyard expressions and estate blends that speak of place. Appointments are required for tastings, ensuring focused attention and a measured, intimate hospitality rhythm that suits collectors, curious travelers and regional wine lovers alike. The production story at Brennan Vineyards is led by head winemaker Todd Webster alongside owners Dr. Pat and Trellise Brennan and a tight production team that emphasizes authenticity from ground to glass. The Brennans purchased the McCrary House in 1997 and established the winery out of a desire to showcase Texas varietals with precision; their philosophy privileges site selection, selective harvest, and careful aging to reveal the character of each block. The estate’s reputation in Texas wine circles rests on consistent quality across varietals and several regional awards and industry recognition; Brennan Vineyards is also an active member of the 4.0 Cellars collaboration, which connects the winery to a network of respected Texas producers. That combination of historic provenance, careful farming and modern cellar practice is what distinguishes the winery’s portfolio and its tasting program. Signature wines at Brennan Vineyards range from approachable estate bottlings to allocated reserve releases. The estate Viognier is typically floral with citrus and stone-fruit lift, fermented and finished to preserve aromatic purity and bright acidity. The estate Syrah expresses savory spice, dark berry and peppered tannins—fruit sourced and vinified to highlight granular soils and cooler night-time retention. Cabernet Sauvignon from the estate offers structure and dark-fruited density, often aged in neutral and new oak to balance power with elegance. Other varietals in the portfolio—Malbec, Tempranillo, Nero d’Avola and Semillon—are grown across the three estate blocks and with select contract growers in Texas to broaden textural and flavor profiles. Brennan releases occasional limited-run reserve selections and single-vineyard bottlings that are allocated through the winery and wine-club channels; these vintages emphasize barrel selection and longer cellar aging that reward collectors. Across the range, the team aims for varietal clarity, balanced alcohol, and a sense of place rooted in Comanche County’s sandy soils. Visiting Brennan Vineyards is an exercise in measured hospitality: tastings are held by appointment in the Historic McCrary House where period architecture, comfortable seating and curated pours encourage conversation about vineyard blocks, fermentation decisions and vintage variation. The property includes the Austin House Events Center for private celebrations and a scenic outdoor area beside Indian Creek for picnics and relaxed pours when weather permits. Tours are conducted on a personalized basis so guests can discuss viticulture and winemaking practices with the owners or winemaker Todd Webster; the cellar and production areas reflect a modern, organized operation with stainless fermenters and a dedicated barrel room. Small-group visits and wine-club pick-ups are routine, giving members early access to limited releases and reserve allocations. Best times to visit are spring and fall when the vineyard canopy and harvest rhythms make for vivid scenery; appointments are required for tastings, and private tours are available by prior arrangement. Expect curated flights in the Historic McCrary House and opportunities to purchase allocated, limited releases through the winery website or at the tasting appointment. For travelers seeking a thoughtful Texas wine experience, Brennan Vineyards delivers provenance-driven wines, historic ambiance and direct access to the people who craft each bottle. Reserve an appointment with Brennan Vineyards to taste estate Viognier, Syrah and Cabernet and to experience a terroir-sensitive approach to Texas winemaking. REQUEST BOOKING WINEMAKER ACCOLADES JOIN THE CLUB FEATURED GUIDES NEARBY WINERIES 00 Wines 1310 Spirit of the Country Distillery 1404 Manufacturing Distillery 1516 Brewing Company Distillery 2B Hemp Gin Distillery 50 West Vineyards 5020 Koudelka-Sturm Distillery A to Z Wineworks A. Batch Distillery A. Margaine A. Rafanelli Winery ANCAP Alcoholes CONTACT 802 S Austin St, Comanche, TX 76442, USA https://www.brennanvineyards.com +13253569100

Millbrook Vineyards & Winery in Millbrook, New York, produces terroir-focused, estate-grown vinifera on 30 acres. Signature wines include Pinot Noir (Hudson Valley & North Fork), Chardonnay and Cabernet Franc, all crafted with hand-harvested fruit, traditional fermentation and French oak aging. Celebrated by Wine Spectator, The New York Times and Robert Parker’s Wine Advocate, Millbrook pairs rigorous viticulture with sensory clarity: vivid orchard fruit, chalky mineral lift, cedar-spiced oak and a lingering cool-climate acidity that frames each glass and the panoramic Catskill views from the restored Dutch barn tasting room. < Back Details Millbrook Vineyards & Winery WINERY SUMMARY Millbrook Vineyards & Winery sits on the former Wing Dairy Farm at 26 Wing Road in Millbrook, New York, and is a defining wine producer in the Hudson River Region. From the moment you arrive you see the southwest-facing slopes and gravelly soils that shape wines with bright acidity and minerality; the estate’s 30 planted acres—13 of Chardonnay, 7 of Cabernet Franc, 5 of Pinot Noir and additional blocks of Tocai Friulano and Riesling—tell the story of place in every bottle. Millbrook Vineyards & Winery makes wines that reflect the region’s cool nights and moderated growing season, and the tasting room’s vantage point offers direct visual context for what’s in the glass: layered fruit, crisp structure and terroir-driven nuance. The winery was founded in 1982 by John Dyson, who, guided by Dr. Konstantin Frank’s advocacy for vinifera in New York, transformed the dairy farm into an estate focused on European grape varieties. For four decades Millbrook maintained a reputation for viticultural rigor and stylistic restraint; John Graziano led the cellar from 1984 until 2024, when Ian Bearup, with winemaking experience across California, Oregon and New Zealand, assumed winemaker duties. This transition pairs institutional knowledge with contemporary global techniques. The production philosophy emphasizes hand-harvested fruit—often picked overnight to preserve freshness—small-lot fermentation and measured use of French oak, producing wines that critics in Wine Spectator, The New York Times, Robert Parker’s Wine Advocate and Bon Appétit have repeatedly recognized. Ownership remains linked to Pebble Ridge Vineyards and Wine Estates, reflecting a family-led approach and a historic tie to New York’s broader cultural narrative through John Dyson’s marketing legacy. Millbrook’s portfolio centers on varietals that best express the Hudson River Region. The estate Pinot Noir blends Hudson Valley and North Fork fruit and is often harvested at night, fermented with attention to skin contact and aged roughly ten months in French oak to achieve balance between red cherry, forest floor and silky tannins. The Chardonnay—sourced predominantly from the 13-acre block—sees cool fermentations and partial barrel aging in French oak to preserve bright apple and citrus notes while adding a toasted spice layer. Cabernet Franc on the estate expresses slate and peppery aromatics complemented by concentrated red fruit and mid-palate grip. Tocai Friulano and Riesling provide aromatic lift and acidity; Tocai brings floral almond notes while Riesling delivers green apple and stony minerality. Annual production ranges from about 10,000 to 15,000 cases, focused on consistent expressions rather than high volume. While the winery maintains steady flagship bottlings, seasonal and small-lot releases appear periodically for members and allocation lists—ask at the tasting room for allocated or limited releases when you visit. Visitors discover Millbrook through a tasting program hosted in a restored Dutch barn that retains rustic framing while serving refined hospitality. Daily tastings run in an intimate barn setting where staff—knowledgeable and personable—guide flights that emphasize terroir, vinification choices and barrel influence. Guided tours take place on weekends and provide a walk through the estate blocks, explanation of southwest-facing slope dynamics and a visit to the barrel room where French oak aging frames the conversation. Architectural elements include the converted farm structures, gravel pathways, picnic areas and unobstructed views toward the Catskill Mountains that visually reinforce the cool-climate narrative in the cellar. Plan visits between midday and late afternoon when the tasting room is open (typically 12:00–5:00 PM daily) and guided tours are scheduled on weekends; reservations are recommended, especially on weekends and for groups. Millbrook Vineyards & Winery accommodates drop-in tastings subject to capacity but advises booking for weekend tours, private tastings or wine club pickup to ensure availability. Telephone advance bookings reduce wait times and secure guided experiences. For discerning travelers seeking a clear expression of Hudson River Region viticulture, Millbrook Vineyards & Winery offers an instructive, sensory experience where historic vision meets contemporary winemaking. Reserve a tasting, request a tour with the cellar team and taste how 30 acres of careful vine work and measured oak translate into wines that reflect place. Book a visit to Millbrook Vineyards & Winery and let the vineyard, the wines and the views form the itinerary. REQUEST BOOKING WINEMAKER ACCOLADES JOIN THE CLUB FEATURED GUIDES NEARBY WINERIES 00 Wines 1310 Spirit of the Country Distillery 1404 Manufacturing Distillery 1516 Brewing Company Distillery 2B Hemp Gin Distillery 50 West Vineyards 5020 Koudelka-Sturm Distillery A to Z Wineworks A. Batch Distillery A. Margaine A. Rafanelli Winery ANCAP Alcoholes CONTACT 26 Wing Rd, Millbrook, NY 12545, USA https://www.millbrookwine.com +18456778383

Dutch's Spirits in Pine Plains, New York, reawakens a Prohibition-era spirits legacy with modern craft distillation. The distillery produces small-batch bourbon, Estate Rye and the revived Sugar Wash Moonshine (2020 release), plus a bright Hudson Valley gin. Set within the Harvest Homestead Farm and built on former bootlegging tunnels financed by Dutch Schultz, Dutch's Spirits pairs history with contemporary technique: copper and column stills in a state-of-the-art still house, barrel aging in rickhouses, and spirited tastings that deliver toasted oak, cracked black pepper, lemon peel and warm sugar-candy heat. The experience blends education, terroir-driven flavor and atmospheric storytelling for discerning visitors seeking an evocative spirits tour. < Back Details Dutch’s Spirits WINERY SUMMARY Dutch's Spirits sits at Harvest Homestead Farm in Pine Plains, New York, and opens with a sense of motion—steam from the still house, the clink of glass, and the memory of moonshine running beneath the soil. Dutch's Spirits occupies ground once financed by Dutch Schultz during Prohibition, where an underground network of tunnels and bunkers once hid thousands of gallons of illicit spirit. Today, the property anchors a modern craft distillery that reads like living history: field grasses and iron gates give way to a polished production floor and tasting bar where bourbon, rye, gin and moonshine are presented alongside stories of the 1930s Hudson Valley. Visitors arriving from nearby Hudson Valley towns immediately sense the duality—raw landscape and refined spirits—at the heart of the operation. The distillery’s proximity to the Taconic Ridge and the broader Hudson River Valley plays into a farm-to-bottle narrative that flavors each expression. The production team at Dutch's Spirits honors that past while applying contemporary craft standards. The federal distilling permit received in October 2018 formalized a revival that traces earlier modern activity back to a reopening in 2011 and a new ownership chapter after Brendan McAlpine’s purchase in late 2017. Rather than chasing medals, Dutch's Spirits emphasizes traceable provenance, hands-on distillation and small-batch programs. The distillery uses both copper-pot and column distillation to shape character—pot stills for round, grain-forward spirits and columns for clean, aromatic gins. The team focuses on local ingredients where possible and echoes Hudson Valley seasonal nuance across its expressions. Although formal competition awards are not listed in public sources, Dutch's Spirits is frequently cited in regional press for its authentic historical restoration and craft-forward approach, and its 2020 Sugar Wash Moonshine release marked a symbolic return to production on the original site. The product journey at Dutch's Spirits reads like a distiller’s notebook: a corn-forward Small-Batch Bourbon rested in new charred American oak for pronounced vanilla, caramelized sugar and warm baking spice; an Estate Rye distilled for bright black pepper, toasted grain and long dry finish; a Hudson Valley Gin distilled with local botanicals that delivers citrus, pine needle freshness and floral lift; and the Sugar Wash Moonshine (2020), a nod to pre-Prohibition technique with lively esters, raw-sugar warmth and a clean, peppered tail. Production notes emphasize measured distillation cuts, low-temperature fermentations and patient barrel aging in rickhouses on-site. Select limited releases and single-cask bottlings appear periodically and are offered during special tastings and allocation events; these releases often showcase distinct cask histories, finishing trials, or single-barrel proof levels. For guests who request deeper engagement, private cask-strength samplings and guided vertical tastings illustrate maturation over time and the influence of local humidity and seasonal swings found in Pine Plains. Visitors experience Dutch's Spirits across multiple settings: a bright tasting room and bar that opens onto picnic lawns and occasional food-truck pairings, and a production viewing area where the stills, mash tuns and barrel rows are visible. Architectural elements combine preserved stonework and modern steel—an honest stitching of historical foundation and contemporary utility. The underground network and bunker remnants are part of interpretive storytelling (viewable from safe vantage points), lending a palpable sense of place during guided tours. On-site parking and outdoor seating create a relaxed tasting rhythm; intimate groups can reserve private tours that include barrel-room exposure and deep-dive discussions with the production team about mash bills, cut points and proofing. Best visited between late spring and early autumn for outdoor tastings and food-truck events, Dutch's Spirits recommends booking tours in advance because group sizes are limited and special experiences sell out. Public tastings, private tours, and occasional barrel tastings are typical offerings; confirm availability and hours via the official website before travel. The distillery’s location in Pine Plains makes it an accessible Hudson Valley day trip from Poughkeepsie or Rhinebeck, and weekday visits often offer quieter, more detailed interactions with the production team. Whether you come for history, a spirited tasting or a private bottling consultation, Dutch's Spirits layers story and craft into every glass. Reserve a tasting, explore the tunnels of Harvest Homestead Farm, and let Dutch's Spirits transform a regional visit into a memorable hands-on lesson in American distillation and provenance. REQUEST BOOKING WINEMAKER ACCOLADES JOIN THE CLUB FEATURED GUIDES NEARBY WINERIES 00 Wines 1310 Spirit of the Country Distillery 1404 Manufacturing Distillery 1516 Brewing Company Distillery 2B Hemp Gin Distillery 50 West Vineyards 5020 Koudelka-Sturm Distillery A to Z Wineworks A. Batch Distillery A. Margaine A. Rafanelli Winery ANCAP Alcoholes CONTACT 98 Ryan Road, Pine Plains, NY 12567, United States https://dutchsspirits.com +15183981022

Aliança Vinhos in Sangalhos, Bairrada produces traditional red, white, sparkling wines and aged brandies. Signature releases include Quinta da Terrugem 2000, Galeria Bical Branco 2002 and Foral Douro 2009. The estate pairs classical fermentation and aging practices with a rare visitor experience: the Aliança Underground Museum—an articulated network of tunnels where art and cellar converge. Recognized by Wine Spectator in 2005 and awarded for wine tourism in 2010, Aliança delivers tactile cellar tastings with precise mineral-driven Bairrada character, effervescent mousse from méthode tradicional sparkling wines, and satin brandy finishes that linger on the palate. < Back Details Aliança Vinhos WINERY SUMMARY Aliança Vinhos opens like a chapter in Portugal's Bairrada story: step into Sangalhos and the first sentence is the cellar's cool air and the soft echo of footsteps beneath the Aliança Underground Museum. Aliança Vinhos, founded in 1927, draws on the clay-rich soils and temperate Atlantic influence of the Bairrada region to produce wines, sparkling wines and brandies whose tension between freshness and structure defines the estate. From the initial press to the bottle labelling, the estate frames every tasting as a conversation with place; wine tasting here pairs tactile minerality with precise, food-ready structure. The production team at Aliança Vinhos follows a measured, traditional craft ethos rather than experimental flash. While the metadata does not provide a single winemaker name, the cellar team works within techniques established over nearly a century: controlled fermentation, extended lees aging for their sparkling cuvées, and oak maturation for select brandies and reserve reds. The company joined the Bacalhôa group in 2007, a move that reinforced distribution and investment while keeping estate identity. Recognition includes a placement among Wine Spectator's 20 best wine companies in 2005 and a 2010 award for wine tourism for the Underground Museum—accolades that reflect both product quality and visitor programming. Aliança balances export-oriented history with an emphasis on terroir-driven production. Signature bottles illustrate the house's range. Quinta da Terrugem 2000 (Alentejo DOC) represents their aged red program: extended bottle and oak aging produce tertiary notes of leather, dried plum and warm spice layered over structured tannins. Galeria Bical Branco 2002 (Bairrada DOC) shows the cooler-climate white profile—crisp acidity, wet stone minerality and a concentrated citrus core after cellaring. Foral Douro 2009 demonstrates Aliança's sourced red blends with integrated oak, dark fruit and a 13% ABV framework that keeps the palate fresh. Beyond still wines the estate crafts sparkling wines using traditional methods; look for tight mousse, brioche autolysis and saline finish that echo Bairrada's clay soils. Aliança's brandies are aged and blended for smooth, aromatic depth—ideal for measured after-dinner sips or culinary pairings. The portfolio includes allocated reserve releases from Quinta dos Quatro Ventos and Quinta das Baceladas, which appear periodically and are offered primarily through the estate's visitor channels and distribution partners. Visiting Aliança Vinhos is part cellar lesson and part contemporary art encounter. Tours thread through the Underground Museum: a mapped network of tunnels that houses both production spaces and rotating art installations, rendered with a playful London-Underground–inspired map. Guided tastings typically move from bright whites to structured reds, then to sparkling wines and finally brandies, highlighting vinification choices and aging. Tours are offered in multiple languages and require reservations; the shop is open daily from 10:00 to 18:30. Architecturally, the estate mixes early 20th-century industrial winery elements with subterranean passages—so tasting rooms emphasize stone, low light and controlled temperature for precise sensory focus. Best times to visit are spring and autumn when vineyard rhythms are visible and the museum schedule includes special exhibits. Reservations are required for guided cellar tours and tastings; contact via phone (+351 234 732 000) or email (visitas@alianca.pt ) and book in advance for allocated reserve tastings. Public store hours are typically 10:00–18:30 daily, with guided experiences scheduled at set times throughout the week. For travelers seeking a layered wine tourism experience—historic roots, wine production, museum-scale art and a portfolio spanning whites, reds, sparkling wines and aged brandies—Aliança Vinhos delivers a distinctive Bairrada voice. Reserve a guided tasting at Aliança Vinhos to stand in cool tunnel air, sample mineral-driven wines and finish with a measured brandy, then take home a bottle from their curated selection. REQUEST BOOKING WINEMAKER ACCOLADES JOIN THE CLUB FEATURED GUIDES NEARBY WINERIES 00 Wines 1310 Spirit of the Country Distillery 1404 Manufacturing Distillery 1516 Brewing Company Distillery 2B Hemp Gin Distillery 50 West Vineyards 5020 Koudelka-Sturm Distillery A to Z Wineworks A. Batch Distillery A. Margaine A. Rafanelli Winery ANCAP Alcoholes CONTACT Estrada do Comércio nº 444, 3781-908 Sangalhos, Portugal https://www.alianca.pt +351234732000

Apostolakis Distillery, located near Volos in Thessaly, crafts aromatic tsipouro from Muscat of Tyrnavos and Roditis. The distillery’s core expressions—Apostolakis Tsipouro (Muscat), Apostolakis Tsipouro (Roditis), and the Anise‑flavored Tsipouro—showcase multiple distillations that preserve floral aromatics and a light, elegant mouthfeel. Family-run since 1954 and rooted in a regional tradition dating to 1922, the spirits reflect organic viticulture, estate-grown fruit (vineyards planted in 1997) and sustainable practices. Visitors encounter bright citrus and floral notes, saline seafood-pairing potential, and herbal anise on the nose. Well regarded in Volos tsipouro guides, Apostolakis offers an authentic, tactile tasting experience for discerning travelers seeking regional craft spirits. < Back Details Apostolakis Distillery WINERY SUMMARY Apostolakis Distillery opens with the tactile immediacy of warm copper and grape perfume; Apostolakis Distillery sits in Thessaly, a region defined by fertile plains and a tsipouro culture centered on Volos. Here the air carries citrus peel and Muscat florals, and the distillery floor hums with the measured rhythm of multiple distillations that aim to capture aroma rather than simply strength. A visit situates you in a spirits producer whose offerings—Apostolakis Tsipouro (Muscat), Apostolakis Tsipouro (Roditis) and the Anise‑flavored Tsipouro—translate local varietals and traditional pomace techniques into refined sips that pair seamlessly with meze and seafood from the Pagasetic Gulf. Early sensory notes—white flowers, citrus zest, fennel seed and a mineral finish—arrive immediately and linger on a clean, almost vinous palate, a telltale sign of careful pomace selection and disciplined distillation. The heritage of Apostolakis Distillery is both familial and regional. The business was founded in 1954 by the fathers of the present owners and traces its cultural practice back to refugees from Asia Minor in 1922 who introduced tsipouro distillation to Nea Ionia and beyond. The production ethos is overseen by the distillery team rather than a single public figure, and that team blends traditional know‑how with modern quality controls. Estate vineyards planted in 1997 supply Muscat of Tyrnavos and Roditis grapes alongside carefully sourced fruit, while organic viticulture practices and water‑conscious production underscore a stewardship approach. Though large international awards are not documented in available sources, Apostolakis earns repeat mentions in regional guides and hospitality circles for consistent quality and authenticity in Thessaly’s tsipouro scene. The product journey at Apostolakis Distillery emphasizes pomace provenance, fermentation control and repeated distillation cuts to retain aromatic fidelity. The signature Apostolakis Tsipouro (Muscat) is distilled from Muscat of Tyrnavos pomace using multiple runs that lift floral esters: expect intense grapey perfume, orange blossom, green apple and a clean 40–45% ABV finish. Apostolakis Tsipouro (Roditis) expresses a more restrained profile—subtle stone fruit, almond skin and a smooth, traditional finish—ideal for long meals. Their Anise‑flavored Tsipouro is treated with aniseed and regional herbs from the Pelion foothills, giving licorice‑forward aromatics balanced by the spirit’s light backbone. All core expressions are unaged, highlighting fresh pomace character; production notes stress small lots and hands‑on monitoring during fermentation and distillation to avoid harsh fusel notes while preserving varietal nuance. The distillery’s portfolio focuses on consistent releases rather than frequent experimental bottlings, though estate and purchased fruit are blended to maintain house style and seasonal nuance. Visitors will find an approachable tasting experience even as the operation remains intimate rather than theatrical. The tasting area reflects practical distillery architecture: a still house where copper alembics and transfer lines are visible, a modest tasting room suitable for small groups, and nearby estate rows planted in 1997 that anchor provenance. Tours typically walk guests through pomace selection, fermentation basics and the multiple distillation stages that define Apostolakis spirits; anise‑infused expressions may be tasted alongside neutral and fragrant variants so guests can compare technique. The atmosphere is familial and instructive rather than flashy—expect authentic demonstrations, hands‑on explanations from the production team, and practical pairing recommendations with Thessalian meze. Best times to visit are late spring through early autumn when vineyard work is visible and regional tsipouradika culture is active in Volos; specific tour schedules and tasting fees are not published broadly and tend to require advance inquiry. Private tastings and small‑group tours are likely during peak season, so contacting the distillery via its official website before travel is recommended. Apostolakis Distillery often accommodates visitors who plan ahead and those seeking authentic, educational spirits tastings. For travelers seeking a grounded, terroir‑driven tsipouro encounter, Apostolakis Distillery represents a lessons‑in‑taste approach: family lineage, Muscat of Tyrnavos aromatics, Roditis restraint, and aniseed tradition converge in purposeful distillation. Plan ahead, reserve your tasting or private tour, and experience Apostolakis Distillery’s honest expressions of Thessaly. REQUEST BOOKING WINEMAKER ACCOLADES JOIN THE CLUB FEATURED GUIDES NEARBY WINERIES 00 Wines 1310 Spirit of the Country Distillery 1404 Manufacturing Distillery 1516 Brewing Company Distillery 2B Hemp Gin Distillery 50 West Vineyards 5020 Koudelka-Sturm Distillery A to Z Wineworks A. Batch Distillery A. Margaine A. Rafanelli Winery ANCAP Alcoholes CONTACT Krokio, 37100 Volos, Greece https://tsipouro-apostolaki.gr +302422029160

Domaine Génot-Boulanger in Meursault, Bourgogne is an organic-certified estate producing terroir-driven Chardonnay and Pinot Noir with minimal-intervention vinification. Signature bottles include Meursault “Clos du Cromin,” Puligny-Montrachet 1er Cru “Les Folatières,” and the newly released marc spirit L’Esprit Genot-Boulanger. The domaine manages 22 hectares across 30 appellations—Meursault, Volnay, Pommard, Corton-Charlemagne and Clos de Vougeot—delivering wines of mineral precision, layered orchard fruit, and saline finish. Recognized within Burgundy for quality and stewardship, the house pairs disciplined vineyard work with careful barrel aging to reveal each climat’s voice; tastings are focused, educational, and offered by appointment in a purpose-built cellar space inaugurated in 2022. < Back Details Domaine Génot-Boulanger WINERY SUMMARY Domaine Génot-Boulanger in Meursault sits opposite Château de Cîteaux in the heart of Bourgogne, where cool marl and clay soils give Chardonnay a structure that balances ripeness with bright minerality. Approach the domaine and the first impressions are of compact parcels, hand-tilled rows and a town cellar that retains its historic character while production takes place in a modern facility in the Meursault industrial zone. Domaine Génot-Boulanger has long emphasized terroir clarity: wines that speak of slope, soil and microclimate rather than heavy oak or overt manipulation. Visitors to Meursault encounter a producer steeped in local identity yet attentive to contemporary organic practices that sharpen the wines’ tension and aromatic nuance. The domaine’s story began in 1974 with Charles-Henri Génot and Marie Génot-Boulanger; today the estate is led by fourth-generation owners Aude and Guillaume Lavollée, who assumed management in 2008. Winemaking collaboration with oenologist Nicolas Ludwig since 2008 has refined a philosophy of low intervention, manual vineyard labor and organic farming formally certified in 2018. Domaine Génot-Boulanger favors precise canopy work, compost and Bordeaux mixture treatments where required, and evolving pruning methods such as Poussard to reinforce vine health. This commitment to soil stewardship and craftsmanship underpins the estate’s recognition in Burgundy circles and informs limited-release bottlings and allocated premiers crus. Rather than claim broad accolades, the domaine’s reputation is built on consistent quality from notable parcels and an expanding portfolio that now includes a small artisanal marc distillate, showing the team’s measured innovation. The product journey at Domaine Génot-Boulanger moves from individual climats to refined bottlings. Meursault “Clos du Cromin” (noted for its clay-rich hillside) yields Chardonnay with concentrated orchard fruit, savory underbrush notes and a clay-mineral backbone that benefits from careful barrel selection and moderate élevage. Puligny-Montrachet 1er Cru “Les Folatières” is drawn from stony soils and delivers floral lift, tight citrus core and saline length—barrel-aged to preserve freshness while adding mid-palate depth. On the red side, Clos de Vougeot and village Volnay and Pommard bottlings highlight the domaine’s Pinot Noir focus: firm structure, layered dark berry, subtle undergrowth spice and tannins that speak to site and age-worthiness. Corton-Charlemagne from the domaine conveys power and mineral austerity while retaining a sleek finish. Recently the domaine released L’Esprit Genot-Boulanger, a marc de raisin spirit distilled from press residues, showcasing the estate’s grain-to-glass attitude applied to wine’s byproducts—an artisanal expression with fruit-forward aromatics and a warm, resinous finish. Barrel regimes at the domaine favor nuance: a mix of used and new oak, judged parcel by parcel, with lees contact on whites to enhance texture without masking terroir. Limited releases and premier cru allocations are prioritized for long-standing clients and trade, making certain cuvées available mainly through allocation or tasting-room release. Domaine Génot-Boulanger’s production spans 22 hectares across 30 appellations—this mosaic allows the cellar team to craft single-climat bottlings that read as precise statements of place. The visitor experience is purposeful and professional. A new tasting cellar opened in 2022 adjacent to magnum storage and the estate offers structured tastings by appointment, with an emphasis on verticals, single-climat comparisons and trade-focused sessions. The historic town cellar remains a point of contact and provides atmospheric context; the production facility in the Meursault industrial zone handles vinification and barrel aging. Architectural touches are functional and understated—stone cellars, temperature-controlled barrel rooms, and a modern tasting space designed for clarity rather than theatricality. Special features include occasional barrel-sample previews and curated tastings that illustrate the domaine’s organic progression. Plan visits in spring through early autumn when vineyard work and sampling align, or request appointments for professional tastings outside peak season; many of the estate’s limited bottlings require advance notice or allocation. Tastings are by reservation—professional or trade tastings are specifically accommodated in the 2022 cellar. Contact via the domaine website is recommended for scheduling and to confirm availability. Domaine Génot-Boulanger rewards travelers who seek vineyard specificity, disciplined organic farming, and a cellar program that privileges expression over extraction. Whether sampling Meursault “Clos du Cromin,” comparing Puligny-Montrachet 1er Cru “Les Folatières,” or tasting the estate’s marc spirit, guests leave with a clear sense of place and the production choices that shape each bottle. Book a tasting at Domaine Génot-Boulanger to experience Bourgogne’s layered soils, exacting viticulture and wines that ask to be considered as companions to thoughtful meals and cellar aging. REQUEST BOOKING WINEMAKER ACCOLADES JOIN THE CLUB FEATURED GUIDES NEARBY WINERIES 00 Wines 1310 Spirit of the Country Distillery 1404 Manufacturing Distillery 1516 Brewing Company Distillery 2B Hemp Gin Distillery 50 West Vineyards 5020 Koudelka-Sturm Distillery A to Z Wineworks A. Batch Distillery A. Margaine A. Rafanelli Winery ANCAP Alcoholes CONTACT 53 impasse du Pré des Taupes, 21190 Meursault, France https://genot-boulanger.com/en/ +33 3 80 21 49 20

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