Domaine Fondreche Persia, Mont Ventoux


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Fondreche estate
Domaine de Fondrèche was founded by Nanou Barthelémy who purchased the property in 1993. A few years later her son, Sébastien Vincenti, started to make the wines after spending his formative years at leading estates in Chateauneuf du Pape.

Sebastien Vincenti

Through his dedicated work, following natural leaders such as Didier Dagueneau, recognition began to build for a region once known for rustic wines. His detailed work in vineyard and cellar, for years created wines that offer superb value compared to more recognized appellations, yet still little known among the general public.

In general Fondreche’s style displays a Northern Rhone varietal purity with some tannins and a Southern Rhone generous mouthfeel. The wines are intense, yet refrain from being too opulent.

Fondreche Barrel

Old vine Syrah is grown on clay and limestone, the fermentation is traditional with a 2 to 3 week maceration, with little pigeages to promote a slow and gradual extraction, and aging in cement and 1,500 liter Stockinger foudres.


The 2016 Ventoux Cuvee Persia, always a Syrah-based cuvée, includes 10% Mourvèdre this year. It’s a blockbuster Persia, overflowing with plum and blueberry fruit, yet not heavy or simple. Black olives and espresso beans also make appearances, all buttressed by ripe tannins and a velvety texture. It’s supple enough to be approachable now but expect fireworks with a few years of cellaring. Robert Parker 94 points

90% Syrah, 10% Mourvèdre. Aged in oak for 12 months. Superb violet and pepper fragrance, plus a lovely beefy note as well as blueberry fruit and furry tannic feel. This has  all the fragrance of the northern Rhône, but all the guts of the south. A good option when you can’t decide between Gigondas or Crozes? JR 17/20



The grand daddy from Getariako


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Of course the first taste of Txacoli was in New York City, sometime during the late 1990’s. Various hard to book seafood bars were serving this fizzy white with the unpronounceable grape called Hondarrabi Zuri. Its easy, yet also one of the great mineralic wines to pair literally with any kind of food.


Txomin Etxaniz was established in 1930, but has records dating back to to 1649, and is the biggest producer with almost 100 hectares. Their terraced vineyards overlooking the Bay of Biscay has ongoing air circulation to prevent diseases from spreading.

While you may have started to enjoy the white Albarino from Rias Baixas, or Viura planted in Rioja, these lip-smacking wines can be grouped with Chablis or Vinho Verde on wine lists. The more serious Txacoli aren’t as light in flavor or fizzy, and the carbonation is entirely natural.

“The Txomin Etxaniz is fresh and tangy, with a slightly chalky mineral and lemon flavor. It goes beautifully with the ubiquitous Basque snacks of anchovies and preserved tuna.” Eric Asimov, The New York Times

Txomin Txacoli

The 2015 vintage is described as “Light bright yellow. High-pitched aromas of citrus fruits and pear skin carry a dusty mineral overtone. Taut and linear on the palate, offering juicy Meyer lemon and green apple flavors that deepen steadily through the midpalate. Shows an emphatic stony note on the clinging finish, which leaves behind sappy orchard fruit and honeysuckle notes.Josh Raynolds for Vinous

Ladredo, Ribeira Sacra


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The constant search and willingness to learn more led Dirk Niepoort to the beautiful and impressive Galician wine region of Ribeira Sacra. With the help of a Spanish winemaker who knew well the region, a traditional vineyard, called Ladredo, was found on the slopes of River Sil. It is planted in small terraces, with stone walls and east exposure.

Mencía is the most important grape variety, with a very interesting aromatic profile, and the ability to originate wines with excellent acidity and great elegance.


Vines here are 50 years, exposed to the east. This vineyard has two co-existing varieties: Mencía (called Jaen in Portugal) and Alicante Bouschet. They account for 65% and 35%, respectively, of the batch.

2010 was a very regular year in the area, with 800 mm of rain spread during winter and spring; hot summer but not excessively and good yields. All these lead to a very gentle and balanced maturation season, with good concentration without very high sugar content. Harvest was done in the 22nd of September with good weather. Fermentation was done in open wood vat with 40% of all bunches. Fermentation took 3 days to start and stayed 35 days with skin contact. The wine aged 14 months in used French oak barrels. The wine was bottled in April 2012.

Ladredo 2010 shows great freshness combined with very good concentration, with the typical aromas of Mencía, spicy, peppery and cinnamon notes, very pure fruit with cherry and red berry aromas, everything involved with the mineral stony character of the slate soils. The palate is fresh and vibrant, plenty of fruit and spices, with a present but soft tannic structure, great acidity and great length. Deep with very good ageing potential.

The wine is not clear, due to no fining nor filtration. The color can resemble the fine Cabernet Franc of Chinon or Bourgeuil. Upon opening the acidity is remarkable, but will settle with a little bit of air.

Niepoort Ladredo 2010


Montepeloso, Tuscany’s gentle giants


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Spending time with Fabio Chiarelotto, a self-taught winemaker and former historian is always a joy. Maybe its his Swiss-Italian background, perhaps his take on life that makes conversation eventful. He bought the 6.5 hectare estate in 1999 with a mere 10,000 Swiss Francs and big support from friends. Looking back today, he says he gambled quite high, but the reward is immense, as Montepeloso are supremely rated and available in the finest restaurants and collector’s cellars.

montepeloso 94

Jancis Robinson, Master of Wine once described “This is fascinating, intriguing stuff with a particularly distinctive character rather than an Other Cabernet or Merlot.” And we tend get the same impression with every bottle as they are never constructed. Of late Fabio is trying to make the wines silkier, with super fine tannin, allowing for earlier enjoyment.

Being close to the coast and southern Tuscany, the wines are Mediterranean with generous aromas, mouthfeel and alcohol. But don’t be scared, these are not heavy wines, and we guarantee each bottle can be finished without a knocked out feel.


Gabbro embodies the essence of the noble Cabernet Sauvignon, some of which are over 40 years old. It represents the estate’s ambition to produce a Cabernet Sauvignon that can hold its own with the best in the world. This wine is matured for 18 months in 80% new wood. They use 400-litre barrels as well as barriques. The wine is subsequently stored in the bottle, usually for about nine months. Annual production is 3000 bottles on average.

“The 2010 Gabbro, Montepeloso’s 100% Cabernet Sauvignon, is all about texture. Today the flavors are completely unevolved, instead it is the wine’s towering presence and sheer personality that stand out most. With time in the glass hints of melted road tar, graphite, smoke and incense gradually being to emerge. An exotic mélange of savory herb nuances melt into veins of salinity frame the finish. Readers will have to be patient with the 2010, but it is a jewel of a wine.” Vinous 95 points

thb 6,500



“Here is another excellent wine from the folks at Montepeloso. Indeed, the top wines from this estate are all so equally delicious it is hard to tell them apart. The 2015 Gabbro is all Cabernet Sauvignon, and it stands apart from the other blended reds for this reason. This is an inky dark and impenetrable expression with savory aromas of dark fruit and spice. The wine plays its best cards in the mouth, thanks to the richness and endurance of its texture.” Robert Parker 94 points

thb 5,500


This is the estate’s “grand vin” and Italian response to globalization. It is a truly distinctive wine from native varieties which expresses the particular qualities of the Suvereto terroir but has worldwide appeal. An assemblage of Montepulciano, Sangiovese, Malvasia Nera and Alicante is matured for 15 to 18 months in used French oak barrels and then for a further 18 months in the bottle. The exact percentage of grape varieties in the composition depends on the particular characteristics of the vintage. Annual production is 30,000 to 35,000 bottles.

“The 2015 Eneo is a beautifully saturated and concentrated wine. The unusual blend used here is Sangiovese with Montepulciano, Marselan and Alicante Bouschet. The bouquet is profoundly bold and exuberant, with generous integration and beautiful power. The warmth of the vintage further adds to the overall intensity of this carefully crafted red wine. The mouthfeel is seamless and soft.” Robert Parker 95 points

thb 2,500



An assemblage predominantly of Montepulciano, Sangiovese and Cabernet Sauvignon, with smaller portions of Marselan and Alicante Bouschet. The A QUO is matured for twelve months in barriques, most of which are pre-used, and then for about nine months in the bottle. A QUO is Montepeloso’s fresh young high-flier. The wine, characterized by early accessibility, is made using grapes from the more recent plantings which already epitomize the distinctive qualities of Montepeloso. Almost 60,000 bottles are produced every year.

“Lots of chocolate and berry character with hints of vanilla and cherry character. Medium to full body, soft tannins and a long finish.” James Suckling 92 points

thb 1,300


Naked Wines, an exploration workshop at Another Story


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Another Story Workshop Naked Wines Jun 16 2018

Wine bars across our planet serve organic, biodynamic and natural (aka low intervention wines). What does it all mean and how do they taste? Come explore 6 options which should lead you further down the path or make you jump right back on to the conventional train.

There is no right nor wrong, and a lot has been said in even the mainstream media. Seats are thb 700 with optional cheese plate for thb 350. To book please email . Limited to 12 seats. Starts at 530pm and ends around 630pm.

Michelin Guide Dining Series Dinner at Sra Bua


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Michelin FB-IG post.jpg

Thai Street food By Chef Henrik


Fermented Noodles, Lobster Turmeric Curry, Dill Chayote Shoot By Chef Malcom


Butter fried King Crab with celery, Apple and Ginger By Chef Berm


Pong Tauhu Shellfish Bisque, Prawn and Crab Dumpling, Bamboo Shoot, Prawn Oil By Chef Malcom


Green Curry Risotto, Asparagus and Summer Peas, Lobster and Prawn Crackers By Chef Henrik


Nasi Ulam, Buah Keluak Rendang, Wing Bean Salad By Chef Malcom


Flower of Thailand Pre Dessert by Chef Berm


Mango Sticky Rice Dessert by Chef Berm

To book please email and mention Wine Garage for special price of thb 9,900++ per person. Dress code is formal.

Bangkok’s first plant-based dinner at Attitude


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Attitude Plant Base Dinner ig


Kimchi Tower & Raw bread Domaine Champalou Vouvray Brut NV – Loire Valley – France– Organic Wine “The Garden” cocktail (Green Chatreuse, pineapple and fresh lime juice with Thai basil)


Spinach & Avocado Gazpacho Served with a scoop of cucumber-mint-chili-lemon sherbet, garden fresh sprouts and golden almonds shavings

Wine pairing: Bodegas Piqueras White Label Sauvignon Blanc Verdejo 2016 –   Almansa Spain – Organic Wine

Salade de la Mer Sea Asparagus (Salicornia) tossed in a turmeric-coconut-ginger dressing, mixed with coconut chips, red pepper and served with raw breads

Wine pairing: Claude Riffault Sancerre Boucauds  2016 – Loire Valley – France –   Organic Wine

Ravioli Blanc Kohlrabi ravioli filled with cashew cream and sprouted greens, served on a bed of green apple-fennel-ginger-mint salad

Wine pairing: Giesen Estate Organic Sauvignon Blanc 2015 – Marlborough –    New Zealand – Organic Wine

Zucchini Spaghetti Raw spaghetti tossed in a sundried tomato-walnut-sweet basil sauce, served with homemade vegan Parmesan cheese

Wine pairing: Domaine Fondreche Rosé 2016 – Ventoux – Rhone – Organic Wine

Mini Shiitake Cheese Burger Served in a fresh bun with tomato slice, salad leaves and homemade sauces

Wine pairing: Domaine Michel Lafarge Bourgogne passe-tout-grain   “l’Exception” 2014 – Burgundy – France – Biodynamic Wine

Ronde de Fromages Vegan Camembert, cream cheese with garlic and herbs de Provence, black pepper cream cheese served with oven fresh mini French baguettes

Wine pairing: Château Le Puy Emilien – Bordeaux – France 2014 – Biodynamic Wine

Trio de Cheese Cake Raspberry-chocolate cheese cake, vanilla-plum-cinnamon cheese cake and mango-vanilla cheese cake served with fruit coulis

Wine pairing: Domaine Ostertag,  Fronholz Gewurztraminer “a l’Orient d’Eden”   2013 – Alsace – France – Organic Wine

THB 2,900++ per person Plant-Based Set Dinner with Wine Pairing Price includes service charge and government tax. Signed vegan cookbooks by Chef Jean-Chtistian are also available to purchase at the event. For reservations or more information, please call +66 (0) 2431 9120 or email:


Natural Wines X Couscous at Via Maris


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If you are in the Silom-Sathorn area on Wednesday in June, please check into Via Maris, where we will have 5 natural wines on offer with Chef Francesco Deiana’s signature couscous.

Via Maris Couscous Night Jun 6 2018

On Wednesday June 6th will be proposing the following biodynamic wines:

Aphros Pan Rose Sparkling 2013, Vinho Verde, Portugal @ 250 gl / 1500 bottle

Dry and full taste of cranberries, fragrant strawberries and mint

Aphros Aether 2013, Vinho Verde, Portugal 250 gl / 1500 bottle

A racy blend of Sauvignon Blanc-Loureiro from winery running without electricity

Christoph Hoch Riesling Hollenburger 2015, Kremstal, Austria @ 1,500 bottle

Textured, juicy and dry Riesling

Bill Downie Petit Verdot 2015, South Australia @ 250 gl / 1,400 bottle

Easy drinking Bordeaux blending partner

Stephane Tissot Arbois D.D, Jura, France (no sulphur) @ 1,700 bottle

An elegant and earthy blend of Pinot Noir, Trousseau and Poulsard


Montepeloso wine dinner at Appia on June 2nd, 2018


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Our friends at Appia will prepare a menu that sings of the Central Italian country side. Start with a special apero (Vernaccia di San Gimignano by Fabio’s friends of Montenidoli), and enjoy his elegant Montepeloso reds with this 4 course menu. Starts 730pm. Seats are thb 2,700++. To book please call 02 261 2056 or email eat@

Appia Montepeloso Menu Jun 2 2018